The epidemic has accelerated the growth of takeaway orders, the dividends of the takeaway business is a huge impetus for the blossoming of pure takeaway stores, in the pure takeaway stores the hottest time, many store owners can earn 70,000 to 80,000 yuan a month, and some of the brands that started earlier, and even get the financing and rapid expansion of the chain of franchises, such as the Manling congee store, stupid bears to make rice, 25 and a half, etc., thanks to the pure takeaway model,**** enjoy the kitchen such as a new model is also beginning to rise.
Compared with dine-in stores, which have high costs for various things such as rent and labor, the advantages of a pure takeaway store lie in its low threshold, low investment and low cost.
The dine-in stores have high requirements for location, and usually open in the business district with high traffic flow, and therefore the rent will be very high, but the pure take-away stores don't need to take into account the dine-in, so they can be in the village or on the edge of the business district, and the demand for the area is not very high, and therefore the cost of the rent is a lot lower.
Low rent, small store, no dine-in demand, in the equipment, labor, service costs can also be further compressed costs, so in the investment is much lower than the store. This low-input asset-light model largely reduces the barrier to entry and the risk of loss.
Looking, pure takeaway mode is a low-cost, high-income business, but in fact, this model did not have a long time to usher in the decline of the scenery, it is not as easy as it seems to make money, and many people even began to send out the "pure takeaway must die" view.
The once-funded netroots brand Bumble Bear has closed more than 200 of its own stores, declaring the failure of this model; twenty-five and a half dollars, which has been hailed as a textbook of takeout, has long since moved on to other circuits; and Manling Congee has given up its purely takeout model, turning to online+stores.......
Why? In the post-epidemic era when the takeaway industry is booming and the advantage of stores is no longer available, it will be so difficult for pure takeaway stores that hold a low-cost advantage to do so? There are three main reasons.
The first is too dependent on platform traffic, resulting in reduced profits.
Going online mode means the need for traffic, although the cost is reduced a lot, but merchants need to invest more in the platform, to protect the single volume, you need to exposure, word of mouth and concessions, traffic, ranking and a variety of concessions full reduction activities, etc., need to be borne by the business, otherwise the single volume will be greatly affected.
The high cost of pulling new customers, but the ability to retain customers is not strong, is the general defect of the pure takeaway mode. Dine-in stores in the meal quality, new product upgrades, store environment and service, etc. to do a good job, in the old customer retention is not difficult, while the pure takeaway to retain guests, the impact of too many factors, and not good control, such as the length of the takeaway, the quality of the meal and the folding, the brand impression is not strong, etc., resulting in customer trust is not enough to keep the rate of far less than the store.
So pure takeaway needs to keep pulling in new customers through traffic and price, but now the traffic is getting more and more expensive, the investment is getting higher and higher, and the business is in a quagmire as a result.
And on the other hand, the platform's high rate of commission draw, but also let a lot of pure takeaway stores become the platform's wage earners, in 2018, the takeaway platform's draw percentage is about 18%, but now it has been around 22%, and the high one can even reach 26%, the commission draw is constantly rising, but also raises the cost of operation, and the profit slides.
Secondly, small pure takeaway stores have a worrisome food safety problem, further eroding consumer trust.
Since pure takeaway stores are generally more remote and smaller in size, it is harder to take care of them in terms of supervision, and they have become the hardest-hit area in terms of food safety issues. Previously, there have been a number of media exposure to this mess, cooking packages, expired ingredients, poor environment, etc., so that many consumers have a pure takeaway dirty impression, and then rejected this type of takeaway.