Psychological analysis of catering consumption

In catering business, people are most afraid of lack of confidence. Customers' preferences, spending power, reasons for eating, tastes, and acceptability are the factors that cause catering bosses to have no confidence. If you want to know customers' needs, you must do a good job in market research. However, we have already done this for you. The catering bosses can see the needs of catering consumers from the following data.

The reasons why diners go out to eat outside of work meals:

Friends gather for dinner 62.1%

Family gather for dinner 21.7%

Business activities 11.5%

Don't want to cook for dinner 5.7%

Analysis:

Friends gather for dinner is the most important consumption behavior outside of work. Affordable, relaxed and interesting atmosphere is the first choice for friends to have dinner.

Diners' acceptable serving speed:

within 11 minutes, 22.4%

11-21 minutes, 71.1%

21-31 minutes, 7.5%

Analysis:

With the rapid development of society, people's life is getting faster and faster. How to serve delicious food within diners' patient time remains the same. The realization of standardization can control the pre-processing time of ingredients. If it is impossible to reach the prime time of serving (within 21 minutes), it is also a good way to design a small link of waiting time and reduce the patience of diners.

Diners' favorite tastes:

spicy 37.9%

light 25.3%

strong 21.7%

other 1.6%

Analysis:

The sudden emergence of hot pot shows great vitality in the national statistical reports on catering. This food category, which requires high standardization, is also an easy-to-expand food form. Among the top 111 restaurants in 2114, hot pot is the only one with positive growth in average single-store income, average per-unit labor efficiency and net profit rate, and it still has strong profitability.

Analysis of international cuisines

:

Diners are more and more aware of western food, and their acceptance and love are relatively improved.

Factors that consumers pay attention to when choosing a restaurant:

Analysis:

Taste and atmosphere are the most concerned factors for diners, and taste is undoubtedly the core competitiveness. Word-of-mouth, service and safety and hygiene are the soft flags to test the durability of restaurants. ;