Kong Lingbo told reporters that 80% of the catering business owners agree with this plan, but whether they can draw a conclusion depends on two aspects. The first is whether they can accept new things, and the second is the sensitivity to the one-time input cost. "Buying a meal machine may cost 50,000 yuan at a time, while the electronic menu system is about 20,000 yuan higher."
The bigger discovery in the survey is that the biggest concern of merchants is whether diners will accept this new ordering mode and whether they will use electronic recipes. "In hotels where the per capita consumption level exceeds 100 yuan, many consumers are over 40 years old. Whether this group of people can accept such a new ordering mode is a problem."
Kong Lingbo decided to adjust the company's strategy, from a simple electronic menu supplier to a supplier providing comprehensive digital catering solutions. "After all, it takes a certain process for the market to accept electronic menus. We will provide some transitional products, including ordering machines and video ordering. "
Kong Lingbo said that according to the needs of customers, the adjustment from simple product provision to service provision has accelerated the promotion of electronic menus. This year, many enterprises, including Guo Jiacai Branch of Deyun Society, began to use different products of Konglingbo Company.
At present, the research and development of electronic menu has entered the fourth generation. There are also nearly 13 domestic enterprises involved in the follow-up. "Only if more people follow up, it shows that there is nothing wrong with our choice of market direction". According to the statistics of China Hotel Association, the market potential of catering informatization is about 230 billion yuan.
As for the imitation of followers, Kong Lingbo said that he was not worried. He said that most of the participating companies follow up on the hardware and are not deeply involved in the background software. "We stripped off production and focused on research and development. Giving the upstream to others is our advantage. "
Kong Lingbo conceived that when the market is large enough and mature enough, enterprises will provide online menu design services to merchants. For example, you can change different types of menu models according to different seasons through our network, and we charge a certain service fee.
At present, many venture capitalists are optimistic about Ochivi's electronic menu project, but Kong Lingbo doesn't want to introduce venture capital yet. "We still hope to continue to expand the scale of the enterprise and then consider financing."