First of all, after the long holiday, it belongs to the off-season of consumption. After the holiday, everyone is adjusting the transition from vacation to work. According to consumption habits, most people's consumption will be low after the long holiday.

Secondly, April, May, September and 10 are the off-season of take-out. In recent months, the sun is shining and the temperature is moderate, so consumers are more willing to eat out. The overall peak season for take-out is in summer (July-September) and winter (65438+February-February), and there are extreme weather.

Matters needing attention

For mid-to high-end businesses with a unit price of around 40, customers pay more attention to quality and taste. Stable food quality and high-quality store image are the most important things for businesses. Merchants should pay close attention to the exposure of the store and the location of the same business circle.

Low-end merchants with a unit price of 20~30 have price-sensitive customers. Increasing the full reduction will inevitably increase orders, but the problem is that the profit margin of this kind of business is already very low. Merchants can lower the full reduction threshold, make it easier for users to meet the full reduction conditions, and improve the order conversion rate without reducing profits.

To sum up, food and beverage take-out operation is a long-term work. When the order drops, we must analyze the reasons and our own conditions, and don't discount it easily.