At present, prices have risen sharply. Water and electricity, rent, labor and raw materials are all rising. Inflation has now formed a trend and will continue like this. How long it will last and to what extent. I'm afraid no one can say for sure. Raw materials are rising in price, water and electricity are rising in price, and employees are also adapting to the situation and clamoring for higher wages. Under inflation, the profit margin of the catering industry is shrinking and the operating costs are rising. Fortunately, the current inflation rate has not directly threatened the balance of cost and profit of the catering industry. But I'm afraid no one can say for sure how much inflation will develop and how long it will last in the future. In the catering industry, restaurants targeting middle and high-end people are not affected by inflation. At present, I am afraid that the biggest pressure is the Chinese food and fast food of these home-cooked dishes for mass consumption. The main selling points of restaurants oriented to mass consumption are: economy, material benefits and cost performance. And the price is a major element of the selling point. Nowadays, the increase of agricultural and sideline products has obviously threatened the profit space of such restaurants. How do bosses respond? It is the most serious problem faced by many such restaurant operators at present. Brand restaurants with scale advantages have less pressure. After all, the brand's appeal and appeal to customers are intangible assets, which have strong business support for enterprises. Moreover, with a solid foundation and financial strength, they can also help them cope with it calmly. And most restaurants without brands, I'm afraid life will be very sad. In the two relatively contradictory choices of ensuring passenger flow or ensuring profit space, I am worried about my head. Follow the trend of price increase? I am afraid that the consumption level will be raised and the passenger flow will be affected. Sales volume. Not rising? I am afraid that the profit margin will not be able to maintain the increase in operating costs. If you choose to go up: how much should it go up? When will it go up? In what way? Even if the price rises, it will not affect the passenger flow? If not: how to control the rising operating costs? If you can't control it, how long can the financial strength behind it support the restaurant? At this time, all the bosses are keeping a close eye on the price changes in the market and the every move of competitors. Everyone is watching what others do, and no one dares to be a bird. The market environment is complex. Faced with this situation, the thinking and coping methods of various businesses are various. Some people take this opportunity to insist on not raising prices, make an image by taking advantage of the situation and win over customers. With the help of their own strength advantages, in the current situation, adhere to the cost performance, to crack down on competitors. Thinking in my heart: resist, fight for strength, and see who can hold it? Of course, there are also those who can't stand it and rise in price with the trend. The era of inflation is an era of testing the strength and brains of operators. In this wave of impact, there will be winners and losers. There will be, destroyed by inflation. The competition in the market itself is the survival of the fittest. And this wave of inflation will accelerate the reshuffle of mass consumption catering. At this time, what should our catering operators and investors who are interested in entering the catering market do? Price increase is the general trend, business is to make money, and it is impossible not to go up. What should I do after the price increase? One: the element in cost performance is not only the price. There are other elements. Such as service, food quality. . . . . . As the price rises, the service is obviously improved, the quality of dishes is improved, and the added value of restaurants is also improved. The competitiveness and attractiveness of restaurants have increased, which makes the appearance that the discount of cost performance has narrowed because of the price increase offset each other or part of it in the psychology of consumers. After the price increase, the passenger flow is not affected, or the impact is reduced. Second, increase the intensity of brand building and promotion. Enhance brand value. The increase in the value of intangible assets will also offset the side effects of the loss of customers caused by price increases. Even turn bad things into good things. It is the further development of the restaurant. Third, increase the frequency of promotional activities. The price increase keeps the profit, but it improves the consumption level, and the passenger flow will have an impact. Increasing the frequency of promotional activities will save some passenger flow losses. Step up the innovation of dishes. Innovative dishes will increase the attraction of restaurants and increase passenger flow. Today, when the cost is rising sharply, you need to do a good job in cost management. You can't miss this information package: the food and beverage cost management information package.