In study, work and life, people gradually realize the importance of reports, which has certain tricks in writing. So what kind of report is effective? The following is my catering market research report, welcome to learn and refer to, I hope it will help you.

Investigation Report on Catering Market 1 I. Basic Survey

1. the purpose and significance of the survey: from the hotel's point of view:

(1) Improve the overall service quality of hotel catering industry.

(2) Shaping employees' mental outlook and enriching hotel corporate culture.

(3) Understand the needs of customers and provide service basis for hotels.

From the customer's point of view:

(1) Let customers get satisfactory service.

(2) Enhance customers' further understanding of the hotel.

(3) meet customer needs.

2. Respondents:

All customers who come to the catering department of Jinfeng Hotel

3. Location of investigation:

Jinfeng Hotel, Zhanqian West Road, Nanchang City.

4. Time of investigation

65438+ 10 month 1 to 8

Second, the work content of the investigation

1, investigation project

(1), service attitude of staff in catering department of Jinfeng Hotel (2), environmental comfort of catering department of Jinfeng Hotel (3), sufficient quantity of drinks in catering department of Jinfeng Hotel (4), and food quality of catering department of Jinfeng Hotel.

(5) Serving speed of catering department of Jinfeng Hotel

(6) Hygienic status of food in the catering department of Jinfeng Hotel (7) Price of the catering department of Jinfeng Hotel (8) Reasons why customers choose your hotel (9) Will customers come to your hotel for dinner again?

2. Investigation methods

(1) questionnaire survey method: distribute questionnaires to customers who come to your hotel and ask them to fill in the questionnaires according to their own wishes. 90 questionnaires were collected from 100 questionnaires, and all the customers filled in the questionnaires truly and seriously.

(2) On-the-spot observation: You can observe the environmental quality and its sanitary condition in the catering department of Jinfeng Hotel.

Third, the investigation and analysis

1 background analysis of the survey

Development status of catering industry

The catering industry continues to develop, with an increase in turnover and employment; Although catering enterprises began to pay attention to the shaping of brand advantages, the expansion of enterprise scale and the expansion through chain operation and franchise, the market demand reflected the fashion of scientific diet. Although the catering industry has developed rapidly, there are still some problems that restrict its development, mainly in the following five aspects:

(1) The concentration of catering industry is low, and there is a big gap between enterprises.

(2) The quality of catering employees is uneven, and the service quality and management level need to be further improved.

(3) The structural contradiction of catering services is more prominent, and the popular catering services that are convenient for the people and the people are relatively lacking. Not only are there insufficient service outlets, but the market order is not standardized enough, and the food quality and hygiene conditions cannot keep up.

(4) The competition in the catering market is intensified, the profit rate of enterprises is low, the added value is small, and the independent innovation ability of domestic catering enterprises is generally weak.

(5) The development of catering enterprises "going out" is not fast.

2. Data analysis and conclusions

The first question analyzes the service attitude of employees.

From the analysis of the first question, we can see that 60% of the customers are satisfied with the service attitude of the staff of Jinfeng Hotel, and only 40% of the customers are dissatisfied. Generally speaking, the service attitude of employees is still very recognized.

The second question analyzes the environmental comfort during dining.

From the second question, the customer's evaluation of the restaurant environment. Judging from the recovered data, customers are still very satisfied with the restaurant environment.

The third question is whether the types of diet are sufficient.

Judging from the third question, customers are satisfied with the sufficiency of food types, and have a good evaluation of the taste and hygiene of food.

The fourth question is whether there is enough wine.

From the analysis, customers are not satisfied with the types of drinks in the hotel, so it is suggested that the hotel increase some kinds of juice and liquor.

The fifth question analyzes the quality of diet.

From the analysis, customers are very satisfied with the quality of the food in the hotel, especially the types of buffet in the western food department of the hotel and the hotel's special dish "Golden Award Hemp Ball", which is not only delicious but also has a nice name.

The sixth question analyzes the serving speed of the restaurant. From the analysis, customers think that hotels serve food quickly, and serving service is also an important factor affecting customer satisfaction.

The seventh question analyzes the price of catering.

From the analysis, the catering price of this hotel is very reasonable, and it is also within the tolerance of customers, especially the activity price of western food is more attractive to guests.

The eighth question analyzes the hygienic status of food.

According to the analysis, customers are not satisfied with the hotel's hygiene. There will be many bugs and cockroaches in the dessert of the buffet in summer. Hotels should strengthen the improvement of food hygiene and make delicious and hygienic food.

The ninth and tenth questions analyze the reasons for patronizing your hotel.

From the analysis, thoughtful service and comfortable facilities account for 60%, and travel agencies recommended by friends account for 40%, which shows that the reputation of this hotel is still very good in Nanchang.

Question 1 1 Analyze whether you will come to your hotel for dinner again.

From the analysis, most customers will still come to your hotel and think that the hotel is very satisfied with the price, service attitude and environmental comfort.

3. Existing problems

From the previous data analysis, we can draw a preliminary conclusion: At present, the customer satisfaction of hotel catering services in Longyan is generally high. In three sample hotels-Tianya Hotel and Jinsui Wine Industry.

Among Hublot hotels, Zhonghengbao Hotel has the highest customer satisfaction, but after analyzing my summary, we can also find some outstanding problems, especially in smaller hotels, there are still many violations. In particular, the following questions are raised here:

(1) Dining environment in restaurants

In the first question, 42% customers chose the environment as the main reason for dining in this restaurant. However, in the third question, 42.9% of customers rated the hotel dining environment as 70~80 points. This shows that with the improvement of people's living standards, people pay more and more attention to the creation of atmosphere and the dining atmosphere of restaurants. The requirements for dining environment are getting higher and higher. However, at present, Jinfeng Hotel has done a good job in this respect, especially at the peak of passenger flow, the noise in the restaurant has affected the dining mood of the guests, and the hotel can handle it perfectly. The environmental layout of the restaurant is very harmonious, which greatly highlights the characteristics of the hotel restaurant and gives the hotel a refreshing feeling.

(2) Hygienic problems of dishes

Hygiene is the most basic requirement of guests for dishes. If the food is not hygienic, the guests will lose the most basic safety guarantee. When the restaurant is at its peak, the task of the waiter is very urgent. Some waiters did not operate according to the prescribed operating standards, and their fingers touched the soup when serving, which will inevitably cause great dissatisfaction. In the opinions filled out by hotel customers, we found problems such as customer complaints. This is a problem that will cause great damage to the hotel image and needs to be solved urgently.

③ The problem of serving speed.

From the summary table of the three groups, 46.9% of customers think that the serving speed is "average" and "very slow". Serving speed is a matter of great concern to guests. The speed of serving food is directly related to the guests' evaluation of the hotel and the economic benefits of the hotel. If the restaurant serves food too slowly and fails to take remedial measures in time, customers will lose repeat customers once they complain. The hotel must greatly speed up the serving. (4) The image of the restaurant waiter.

The image of the waiter represents the image of the restaurant in the eyes of customers, so the restaurant has high requirements for the appearance and appearance of the waiter. However, according to statistics, 40% customers are biased against the image of hotel waiters. It shows that the appearance of the waiter in Jinfeng Hotel is perfect. In the service industry, the appearance, appearance and manners of waiters are very important service elements. Every waiter in the restaurant should establish a good image consciousness, and the image of the waiter should not affect the image of the whole hotel.

Four. Countermeasures and suggestions for speeding up the development of catering industry in Jinfeng Hotel

1, strengthen and improve the internal management structure and enhance the competitiveness of enterprises.

First of all, we should do a good job in modern management that embodies people-oriented. Through training, education, use and development, we will vigorously develop human resources and cultivate and bring up high-quality modern service management talents to meet the requirements of the knowledge economy era.

Management talents, especially hardworking entrepreneurs, high-quality managers, high-level professional chefs and excellent service teams. The second is to do a good job in the management centered on catering products. Grasp varieties, quality, service, environment, informationization, modernization and standardized management, and reduce costs, improve efficiency, upgrade enterprise grades and enhance market competitiveness with extensive, in-depth and fruitful innovation activities.

2. Strengthen and standardize the administration of catering market.

First of all, enterprises should formulate measures and strategies to adapt to modern consumption trends, implement honest management, and constantly improve and improve service quality. Second, health, industry and commerce, taxation and other departments should introduce corresponding management measures, policies and regulations, crack down on false advertisements and dominate the market, give guidance on policies, make effective industry planning, and resolutely put an end to the phenomenon that relevant functional departments charge catering enterprises fees indiscriminately.

3, catering enterprises should reflect the characteristic management and brand strategy.

Features and brands have stood the test for a long time, can stand out in the fierce market competition environment, and have been recognized by the market and consumers, with high innovation and profitability. The characteristics of catering enterprises focus on the variety and quality of dishes, but the service quality can not be ignored. It is necessary to provide consumers with a comfortable dining environment and a good experience.

Dinner atmosphere. No matter the variety, quality, service level or dining environment, we should fully reflect the food culture and corporate culture, so that customers can satisfy both material enjoyment and spiritual enjoyment. Based on historical accumulation and cultural innovation, we should explore, cultivate, develop and innovate pickle series products, encourage enterprises to develop famous catering products, and publicize national and local specialties through registered trademarks and packaging.

4. Market orientation.

Combining with the reality, we should innovate and correctly choose the management mode suitable for the development of enterprises to further improve the consumption environment. According to the actual situation, Jinfeng Hotel catering industry should vigorously promote chain operation, specialty fast food and fast food distribution, change the traditional business model, and promote the process of industry branding and scale. Perfect modern management system, perfect economic management system, innovative ability of new product research and development, perfect delivery system, overall operation management and supervision system, advanced, scientific and standardized modern catering industry management.

5. Develop chain operation.

Take hygiene, health, innovation, diversified development and high-quality service as the modern management mode to obtain greater economic benefits.

6. Intensify publicity to create a good atmosphere for the development of catering industry.

It is necessary to give full play to the propaganda advantages of governments at all levels and news media, vigorously publicize the importance and necessity of the development of catering industry in Jinfeng Hotel and the creation of a "gourmet paradise" in our city, and publicize the ideas, measures and preferential policies for the development of catering industry in Nanchang. The main person in charge of catering in Nanchang should further raise awareness, strengthen overall awareness, put the work of accelerating the development of catering industry and building Chongqing into a "gourmet paradise" in an important position of accelerating economic development, increasing employment, expanding domestic demand and stimulating consumption, and attach great importance to it, form a joint force and make concerted efforts. We should actively support the development of the catering industry, strengthen coordination and cooperation, enhance service awareness, improve work efficiency, establish and improve the incentive mechanism, and jointly promote the rapid development of the catering industry in the city.

Investigation Report on Catering Market 2 I. Investigation Objectives, Scheme Design and Organization Planning

(1) investigation target

Overall goal: Through in-depth and detailed investigation on the current situation of catering consumption structure, demand characteristics and customer satisfaction of representative students of Heilongjiang University, and visiting existing merchants, we can understand the daily business problems, customer consumption preferences and competition, and comprehensively analyze the overall pattern and demand trend of catering market in Heilongjiang University.

Subgoal:

1. Search the current situation of consumption demand of catering industry in Heida comprehensively.

2. Carry out a survey on the satisfaction of the representative student consumers of the whole school with the catering industry of Beihei University.

3. Visit the canteen manager of Black University and the existing merchants to find out their business status and problems to be solved.

4. Analyze the current situation of catering marketing in Haida University and the problems to be solved urgently.

(2) the object and form of investigation

According to the overall analysis of the catering economy in Heida and the overall grasp of the catering industry near Heida, this survey takes college students and business operators as the survey objects, focusing on the current situation and trend of consumer demand. In the form of regional group research, we will focus on in-depth customer research and market scanning analysis for about 3 days. The survey method is mainly questionnaire survey, supplemented by interview survey and market observation, and occasionally ghost experiment survey, and collect second-hand information about economy and market for statistical analysis.

Interviewee sampling:

1) Sample 150 college students, and extract representative samples of different institutions, majors, grades, incomes and taste preferences.

2) The staff of the school canteen took 20 samples, among which canteen experience, purchasing staff, chefs and general staff were assigned a certain number.

3) There are 20 merchant samples near Heida, among which traditional Chinese restaurants, fast food restaurants, milk tea coffee bars, specialty snack bars, hot pot restaurants and pastry shops each account for a certain proportion.

Survey methods: 1) questionnaire survey 2) interview survey 3) market observation 4) telephone network survey 5) ghost experiment survey, etc.

The main contents of the survey:

1) The main contents of college students' consumption survey include: existing consumer brands and customer satisfaction, the quantity and level of market consumption, consumers' cognition and evaluation of existing brands, catering consumption psychology, key factors affecting consumers' catering choice decisions, and new demand for catering consumption.

2) The main contents of the investigation of school canteen staff: from the procurement system of raw materials in the canteen, to the production technology of food, to the inspection of food safety and hygiene, to the price of dishes sold, and finally to the service situation in the canteen, to get a general understanding, and to analyze its advantages and disadvantages and existing problems.

3) The main contents of the survey of existing operators are: the types and tastes of restaurants, the channel system of products, the main business support points, the promotion methods of leading products, the principle of serving customers, the realistic satisfaction of operators, their marketing psychology, their expectations and requirements, etc.

4) Interview survey content: mainly understand consumers' understanding, evaluation and suggestions on the brands and products of petty bourgeoisie theme restaurants, and further grasp their preferences.

5)Ghost experimental investigation content: personally feel the products, tastes, dining environment, service level and sanitary conditions of 2-3 restaurants, and then analyze and evaluate them to select the best from the rough.

Organizing the implementation process of investigation

A 3-member investigation team conducted a 7-day market survey on the catering industry near Heida.

Second, the main statistical results and analysis of the survey

In this survey, a total of 37 questionnaires on effective consumption of college students/kloc-0 were collected, 20 were interviewed by staff in school canteens, and 20 were interviewed by existing merchants in No.4 middle school. Through the statistical processing of the above questionnaires and interviews, supplemented by the summary report of the investigation team, the survey results of the catering market in Heida are as follows:

1. Heida has developed catering economy, high consumption level and large consumption.

First of all, according to the results of field investigation, there are about 10 1 restaurants with regular shops and stalls outside the campus of Heilongjiang University, including Chinese fast food restaurants, Chinese restaurants, specialty snack bars, western restaurants and hot pot restaurants. , as shown in the following table 1. Secondly, the catering of Heilongjiang University has also developed rapidly, mainly relying on the student consumers of Heilongjiang University. According to relevant statistics, there are about 30,000 teachers and students in Black University, and the consumer group is huge. Statistics show that most students go out to eat at the North Gate every day. Finally, from the geographical location of Heilongjiang University, it is located in nangang district, and its consumption level is still relatively high. Through the questionnaire survey, the average monthly consumption of students in Heilongjiang University is about 1500, which is subdivided into five consumption segments, as shown in Table 2 below.

2. The main consumption types and taste preferences are obvious, and repeated consumption is common.

Most students like Chinese fast food, which is fast, convenient and has various tastes, but it is popular. They like to choose a restaurant repeatedly for consumption in a certain period of time, which is based on customary factors.

3. Consumption time is scattered, and catering services tend to be all-day.

4. The number of general consumers tends to be 2-4, and the consumption power is high.

5. The competition pattern of Heida catering market is relatively stable, and the business entities are becoming more and more homogeneous.

6. Low degree of product differentiation and lack of marketing innovation.

(2) Analysis of the current situation of catering consumers' satisfaction and demand near Heida.

1. Food safety and hygiene are the primary factors for consumers to choose dining places.

2. Consumers' taste habits and preferences mainly tend to be home-cooked dishes, while the tastes of the public are spicy.

3. Product quality and service are the main factors that affect consumers' choice of dining place.

4. Consumers are rational about the price of products, and students' consumption level is relatively high and stable.

5. Consumers' satisfaction with food hygiene and safety is low.

6. The restaurants frequented by consumers are relatively concentrated, such as Wenzhou rice stall, a fast food restaurant. Traditional China restaurants include Deyilou and Sanhe Garden.

7. Most consumers are interested in the direct and affordable promotion methods provided by restaurants.

8. Promotion discount table is the main channel for consumers to know about restaurant information.

9. College students generally spend mainly in small groups and are interested in fresh and fashionable things.

(c) The operating status and analysis of restaurants near Heida.

1. The catering market of Heilongjiang University is constantly being competed by new merchants, and at the same time, some merchants have withdrawn, which has formed a relatively balanced and subtle relationship.

2. There is almost no difference in the environment, scale, types of dishes, prices and services of many restaurants, and they tend to be homogeneous.

3. At present, with the rise of domestic price level, the prices of some dishes in various restaurants, including school canteens, are rising, and the prices of the dishes are generally mainly meat, with an average increase of about 20% ~ 25%, and the cost has increased.

4. The catering industry in Heida lacks planning guidance, and there is a phenomenon of blind, disorderly and low-level development in its rapid development. Lack of systematic and strict market access system and mandatory standards, uneven catering enterprise standards, incomplete content, low technical knowledge, food safety and hygiene can not be guaranteed.

5. No brand significance, only focus on the current profitability.

Three. Summary of this survey activity

Generally speaking, this survey is successful, and it has achieved the expected goal of fully understanding the catering industry of Heilongjiang University. The competition in the catering market is fierce, and it is inevitable that food quality problems will arise due to interest issues. Please ask consumers to ensure safety when there is consumer demand. Students are the main consumers in the catering industry of Heilongjiang University, so reasonable consumption is necessary. In short, the problem of food quality and safety can not be ignored, the health of students is very important, and the healthy and stable development of catering industry will become the driving force of social progress.

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