Group meals mainly provide catering services for government agencies, enterprises, schools and large-scale activities through door-to-door service or batch distribution. In recent years, the group meal industry has developed rapidly, and the scale of the group meal industry has exceeded 700 billion yuan, accounting for nearly 40% of the entire catering industry.
The market is big and weak.
With the promotion of China's reform and opening up, the start of logistics socialization reform, and the gradual clarification of the division of labor in modern society, the group meal industry has developed rapidly. China Mobile conducted a survey on the lunches of mobile users nationwide in August 20 12. The results showed that 59% of them ate in the canteen, 14% brought their own lunch, 2 1% ate in a nearby restaurant, and 6% ordered takeout. The group meal mode has occupied half of the lunch market. However, in sharp contrast to the huge scale of the industry, the social awareness of the group meal industry is extremely low. In the whole year of 20 14, the average Baidu index of group meals was only 142, which was far behind that of hot pot 2342 and fast food 127 1. Although the group meal industry has a huge market, its public awareness is low, its development is still in the primary stage, and it faces three major challenges when it enters the expansion stage. The low degree of outsourcing has always been a major problem faced by the group meal industry. There are large enterprises, institutions and organizations in China, and group meals have great development potential. In terms of market share, enterprises and schools are the main customer groups in the group meal market at present, accounting for about 80% of the market size, while other projects such as state organs, institutions, hospitals and large-scale activities only account for 20%. In addition, some special industries have special requirements, and the general supply model cannot meet the demand. Such as public transport system, subway system, taxi drivers, entertainment and public services. There are widespread phenomena such as not being able to eat in time, irregular time, scattered places, scattered personnel and special needs for nutrition, which has formed a huge space for group meals.
The rising cost and demand is another challenge faced by the group meal industry. The customer's meal standard level has remained basically unchanged for five years, but the requirements for food innovation and food safety and quality are getting higher and higher. For example, we have been serving popular traditional flavors, such as large noodles and vegetarian noodles. Now customers want to add tomato beef noodles and sour soup beef noodles to the staff canteen, which are the more fashionable flavors they see when eating out. At the same time, we are also required to further strengthen food quality control as managers of staff canteens in the social environment where food safety incidents occur frequently.
With the irreversible upward trend of labor cost, water and electricity cost and meal cost. The profits of group meal enterprises are declining. At present, the profit rate of most enterprises is below 10%, which can only reach the level of 5% ~ 8%. The net profit rate is not only lower than the average level of 7% of listed dinner companies, but also lower than the average level of fast food 10%.
In addition, at present, the development of group meal market in China is in the primary stage, and the public pays less attention to group meal and has a incomplete understanding, which makes it difficult for group meal enterprises to establish credibility and reputation among customer groups. Coupled with the inherent thinking of China enterprises to undertake their own logistics business instead of outsourcing to professional third parties, group meal enterprises need to pay a lot of energy to train and guide customers in the process of business development, especially in the central and western regions with low degree of internationalization, which makes business expansion more difficult. According to the statistics of the National Catering Industry Association, among the top 100 national catering enterprises in 20 13 years, the main business income of group catering enterprises only accounts for less than 5% of the total income of the top 100 enterprises.
Talent and supply chain construction must keep up.
With the upgrading of customer demand, domestic group meal enterprises also hope to continue to mature, so that the market will move from simple low-price competition to service value-added and form a benign development. At present, logistics service is usually regarded as the primary service to meet basic needs, rather than the driving force to promote enterprise performance. With the intensification of talent competition and rising labor costs in China, the relationship between employees and employers is gradually changing, and the understanding as simple as a working meal will also evolve.
The same change will happen between outsourcing service enterprises and customers. With the economic transformation in China, more and more non-core businesses are sorted out and managed by professional companies. Simple outsourcing business relationships often achieve efficiency by managing costs. In today's China labor market, there is little room for this traditional mode of cooperation to produce efficiency. It's time to consider how to generate greater value for enterprises through outsourcing cooperation. On the one hand, industrial upgrading should speed up the establishment of a professional talent training system. Compared with the mass catering service industry, group meals have different needs for employees. Take the front-line waiter as an example. In the mass catering service industry, about 80% of the customers served by waiters every day are strangers, while about 90% of the customers who need the service of group waiters are regular customers. Need to reach a long-term cooperation and trust partnership with customers. For store chefs, mass catering has a fixed menu, but the group catering industry has a greater demand for food innovation. Taking Sourdis as an example, according to different menu labels, more than 80 kinds of conventional ingredients are used to match hundreds or even thousands of different dishes. Therefore, there is an urgent need to provide professional and standardized third-party training for group meals and catering service personnel in China, which can not only solve the industry upgrading barriers faced by group meals, but also be a huge market.
At the same time, unlike mass catering, group catering enterprises are particularly sensitive to the cost of raw materials because of the low cost of venues such as rent. According to industry statistics, the cost of raw materials accounts for more than 50% of the cost of group meal enterprises, so the dependence of group meal enterprises on supply chain is particularly obvious. How to use scientific and technological means, advanced facilities and equipment, strengthen refined management through system norms, and ensure food safety from the aspects of residual liquid acceptance, storage, traceability system, food safety key point control, quality control management, factory inspection, cold chain distribution, tableware cleaning and disinfection, etc., is the primary factor that determines the successful operation of group meal enterprises.