At present, most of the catering market is still a traditional couple's shop, with small scale and low profit, which is vulnerable to the impact of the external environment, which also reflects that the overall anti-risk ability of the catering market is weak in the emerging stage. Therefore, the trend of "self-employed" to "enterprise" is inevitable and will become the normal state of the market. And a large number of mom-and-pop stores without brand endorsement and food safety problems will make consumers flinch from choosing brand businesses.

Mature catering enterprises not only have rich experience and professional personnel, but also have strong anti-risk ability, great brand potential and high efficiency. They can also receive the latest industry information and market data more quickly and plan the future of the store strategically. The new force in the catering industry must be these gradually mature catering enterprises! Therefore, if we can choose a reliable and long-term brand first and follow his footsteps, we will follow the footsteps of the market and the times.

Second, a stable and strong supply chain.

If a store or a brand wants to have an explosion that supports market recognition, it must achieve product standardization, high logistics efficiency and storage safety. Only a strong and stable supply chain can do a good job of quality control and ensure the safety of food and the stability of taste.

Third, multi-channel profit model.

A single profit model can no longer support stores to survive better in this highly competitive environment. Stores need to improve product standardization and efficiency to ensure fast, smooth and high-quality meals through multiple channels. The consumption scene of grandma's restaurant+takeaway+group meal+takeaway has a wide customer base, fast food delivery and high transaction rate.

Fourth, the product structure highlights large pieces.

After we have a precise brand positioning, we should give priority to products in brand positioning, highlight major items in the structural arrangement of the menu, make clear priorities, make reasonable classification, mix with rich products, not be too single, and let customers make choices quickly, with popular price positioning and high cost performance. Menu arrangement is a very profound course, which not only makes customers choose what they like, but also makes them feel difficult to choose, and there is nothing to order.

Catering has ushered in new changes. If you still stick to your own land, open a shop according to your own ideas, without brand, slogan, word of mouth, design, supply chain, structure and marketing, then you will lose. Only by doing the right thing correctly can we move towards the goal faster. I hope that the majority of catering entrepreneurs will clearly understand the situation, size up the situation and follow the trend!