There are many reasons that have hit the catering industry the hardest. Next, we summarize the most deadly reasons:

First, the rise of online ordering.

second, offline consumption is gradually declining.

third, the reason of cost and price.

fourth, the problem of the operator.

first, online ordering is on the rise. Online ordering is mainly based on ranking and customers' praise. There is no shortage of word of mouth for the most distinctive shops, but what is lacking is promotion traffic. Many online ordering apps are not ranked according to their strength, or whether they can drain or whether they are willing to buy a good location. It's very difficult for a small restaurant to find a good location with money, because the good location has been bought by most capital chain stores, and this small restaurant can only rely on word of mouth. Support, so the online sales are not good.

second, offline consumption is gradually declining.

Many restaurants have closed down because offline is their main business model. Nowadays, young people pay more attention to simplicity and quickness. Because they are already tired during working hours, they don't want to eat out by themselves, so they might as well order take-out, as long as the taste is not bad. However, many small restaurants rely on offline to survive, which will make the main passenger flow disappear, which means closure. Therefore, the elimination of offline consumption makes some restaurants have to undergo transformation, and the cost of transformation is very huge, which is not acceptable to ordinary restaurants.

third, the reason of cost and price.

Recently, it is very popular that the better restaurants on the Internet begin to expand their enrollment, which means more and more food is needed. The cost of buying will be much lower than that of buying it alone, which will make the gap between costs bigger and bigger. Large chain stores can attract traffic by giving coupons at low cost, while small restaurants rarely use this method because of their huge cost, which will make their elimination speed faster and faster.

fourth, the problem of the operator.

All kinds of problems basically lie in the operator's judgment on the future market. Perhaps most of the reasons why small restaurant owners are small are that the operator is short-sighted in judging the future, and pursues short-term benefits, that is, the cash flow that can be created in the short term, while ignoring long-term benefits, that is, the vicious circle is getting worse and worse without the above-mentioned operations of drainage, organization and expansion.