Annual analysis and investigation report of catering industry (1) gradually formed scale and moved towards prosperity.
Before 2006, the catering industry in our county experienced a long and slow growth process. In this process, a number of catering enterprises and Zhongshan Road Food Street gradually grew up, and some of them, such as Tianchen Hotel and Mingzhu Hotel, were eliminated. With the opening of the training base in March 2006, the opening of Dida Hot Springs in June 2007 and the opening of Hot Springs Resort in August 2008, the catering industry in our county has really developed rapidly, which has led to the rise and gradual prosperity of a number of hotels such as Xuanyuan, Jinshuiyuan and Lan Xin in the urban area. From 2009 to 20 12, the catering industry income in the county increased by 29.40%,1.00% and 33.70% respectively, and the catering industry income increased from 46.635 million yuan in 2009 to 89.55 million yuan, with an increase rate of 92%. It accounts for 10.3% of the total sales (business) income of the wholesale, retail, accommodation and catering industries. From/KLOC-0 to-June this year, the growth rate of catering industry in our county slowed down obviously, with a growth rate of 25.33% compared with the same period last year.
Present a diversified pattern
Qingshui county has a long history of food culture, with more than one or two kinds of food. After long-term development and innovation, China cuisine, hot pot, soup pot, fast food, snacks and barbecue complement each other. High-end dishes are mainly resorts and Lan Xin; Mid-range dishes mainly include Xuanyuan, Jinshui Garden, Jindu, Fulaishun, Yixiangyuan and Sichuan King. Popular dishes are mainly small and medium-sized restaurants all over urban and rural areas; Leisure dishes are mainly farmhouses and various barbecues, and hamburgers and foreign fast food have also landed in our county.
③ Individual and private enterprises are dominant.
Because the entry threshold of catering industry is low and the investment scale is suitable, it can be sole proprietorship or partnership, so it has become a more active field of private capital. By the end of June this year, there were 2 catering enterprises above designated size, 3 catering enterprises below designated size, 4 individual restaurants and10 employees. In terms of quantity, it is obvious that individuals and private families are dominant, and there are only a handful of enterprises.
(d) Operating conditions are less than or greater than.
According to the investigation of the present situation of the catering industry in our county, the operating situation, operating income rate and operating profit rate of small-scale catering in our county are better than those of high and medium-grade catering. In particular, small noodle restaurants and snack bars have a good business and there is no loss. The profit margin of beef noodle restaurant and peace restaurant is very high. For example, a beef noodle restaurant can pull 6 bowls of noodles per catty of flour, and beef and accessories, seasonings and labor are added to each bowl of beef noodles. All expenses account for 45% of the price of each bowl of beef noodles. However, the cost of maintaining its own operation for middle and high-end catering enterprises is very high. Due to the small number of customers, some of them have suffered serious losses and are struggling.
(5) Rapid business transformation and upgrading.
At present, the catering industry has changed from simple price competition to comprehensive competition in terms of price, environment, atmosphere, taste and service. Customers have developed from the initial single demand to the current special catering, leisure catering, convenient catering and other needs. In the fierce competition, some restaurants passed? Big waves wash sand? After baptism, they have to fade out of the market, such as Tianchen Hotel, Mingzhu Hotel, training base, Qingshui County Hotel, Golden Century, Yipin Xiang, Zanthoxylum bungeanum and so on. On the whole, the number of newly opened catering businesses is significantly higher than that of eliminated catering businesses, and the overall operating level of newly opened catering business units is significantly higher than that of eliminated catering business units. This shows that through the survival of the fittest, the catering industry in this county has realized the transformation and upgrading and the optimal allocation of resources, and its development level and scale have been continuously developed.
(6) Consumer groups are tripartite confrontation.
With the development of economy and society, the catering market in our county is increasingly diversified, and leisure catering and mass catering are increasingly prosperous. From the current point of view, household consumption, personal consumption and official consumption? Three legs? Support the catering facade of Qingshui County. Among them, family consumption and friends gathering have gradually become the main selling points of catering, holiday consumption, weddings and funerals have become new consumption fashions and new economic growth points in the catering market, and holiday hot spring resorts are full of guests, especially weddings. Beautiful day? , the major hotels appear? Waiting for dinner? 、? A table is hard to find? The scene.
Second, the existing difficulties and problems
While the catering industry is developing, it faces many problems, such as the rising cost of food raw materials, the rising cost of labor, the shortage of management talents, and the difficulty in cost control. Competition in the industry is becoming more and more fierce. Information from all over the country not only shows that the income growth of catering enterprises has slowed down, costs have increased and profits have decreased, but also there has been a climax of bankruptcy. According to the survey report, the growth rate of the whole catering industry fell to the lowest point in 2006. Statistics from the National Bureau of Statistics show that during the period from June 5438 to April this year, the national catering revenue was 771.200 million yuan, up 8.3% year-on-year, down 5 percentage points compared with the same period of last year, and down 37.6% compared with 20 12. In the past, it was1-. In particular, the catering income of enterprises above designated size was 244.9 billion yuan, down 2.7% year-on-year, and the decline rate was narrowed by 16.4 percentage points compared with the same period of last year, showing the first negative growth of China's catering industry since the reform and opening up.
The catering industry in our county is the same as that in the whole country. Affected by multiple factors, the income growth rate of the catering industry has decreased correspondingly, the operating profit has declined, the growth rate has slowed down obviously, the turning point has arrived, and the current situation is worrying. What should the central government do when the economic growth rate slows down? Eight laws? 、? Six bans? After provinces, cities and counties successively issued regulations and opinions on improving work style and keeping close contact with the masses, public funds for eating, drinking and official dining were effectively curbed. While changing the work style of cadres and establishing a good image of cadres in society, the catering industry, especially the high-end and mid-range catering industry, has been affected to varying degrees. Although the overall situation of the development of the catering industry in Qingshui County is good in recent years, there are still many difficulties and problems at present and in the future, mainly including:
(A) the overall scale is small, lacking brand support and innovation awareness.
There are 2 catering enterprises above designated size, 3 enterprises below designated size, 4 individual restaurants and 963 employees in the county. There are too few large-scale enterprises to adapt to social development and effectively resist risks. Due to the small scale and low grade, it is not convenient to introduce professional management team, the management is traditional and backward, and the skill level of employees is low, so the service quality and level can not meet the needs of catering industry development in the new period. Lack of brand support, more restaurants, fewer famous shops, more dishes, less famous dishes, more chefs and less famous chefs are the appropriate portrayal of catering in our county. The sense of innovation is not strong. First of all, the store decoration lacks freshness. A thousand stores? The style is not high; Second, the dishes follow the old routine, step by step, and are not good at innovation; Third, breakfast and night market are limited by tradition, with single variety and insufficient potential; Fourth, food quality standards, hygiene standards and nutrition standards are not implemented enough, and service standardization needs to be strengthened; Fifth, insufficient integration with culture; Sixth, the supporting facilities are lagging behind, and there are many street shops. Gegemen? 、? Do you live on the ground floor of a commercial building? Structure, affected by housing structure, rent, etc. Restaurant stores are generally narrow and small in scale; With the increasing number of vehicles, catering business units do not have their own parking spaces, resulting in vehicles parked on the street, which often causes traffic jams and even affects business operations and attracts customers.
(2) The catering industry faces realistic pressures such as high cost and low profit.
At present, the main difficulties faced by the catering industry are high cost of decoration, rent (maintenance), labor, raw materials, water and electricity, and large investment in environmental protection; High risk of food safety and media exposure; Store sales are difficult to grow, and the profit level continues to be low.
1, decoration and rent (maintenance) increase year by year.
Opening a new hotel, decoration and rent are a big expense, which most people can't afford. For example, Jindu Hotel only needs 3.65 million yuan for decoration and installation, and it also has to pay 220,000 yuan for rent every year. As time goes on, the maintenance cost increases year by year. For example, the hot spring resort has now entered a period of outdated and damaged facilities, and it needs to invest a lot of money for maintenance and replacement. Under the current operating conditions, this is really beyond my ability. According to some media surveys, the renewal rents of some enterprise stores have increased by 100% or even higher. General catering enterprises account for 40% to 50% of their revenue, so it is very difficult to operate.
2, raw materials, labor costs accelerated.
According to Fu Laishun, the cost of ingredients accounts for nearly 40% of income. In 20 13, ingredients generally increased by 20%, and some ingredients increased by 30%. Labor wages account for about 20% of income. Last year, the average monthly salary of catering waiters was 1000 yuan, and this year it rose to12 million yuan. Especially in the back cabinet, first, there are many people in need, and second, the high technical content determines the quality and quantity of dishes, so the salary of personnel is also high. For example, the monthly salary of Hot Spring Resort 18 is 40,000 yuan, that of Jindu Hotel is 65,000 yuan, that of Fulaishun 12 is 30,000 yuan, and that of only the chef is 6,000 yuan.
3. The cost of water, electricity and environmental protection is high.
According to catering enterprises, the unit price of water and electricity in catering industry is much higher than the unit price of residential electricity, and the standard of liquefied steam per tank has increased by 15 yuan this year, resulting in a great increase in operating costs. For example, the average monthly consumption of Fulaishun is 1200 yuan, and the electricity bill is 9000 yuan. With the improvement of people's environmental awareness and hope for a comfortable living environment, the environmental protection department often receives complaints from the masses, and the environmental protection department has intensified its rectification and punishment. The catering industry has to spend a lot of money to improve smoke exhaust facilities and sound insulation measures.
In a word, the decline in the profits of the catering industry is inevitable. High cost and low profit, once you can't make money, bankruptcy will be inevitable.
(3) The employees are not fixed and have great mobility, which seriously affects the normal operation of the catering industry.
Many restaurant operators have reported that recruitment has been unfavorable in the past year or two, and some restaurants have posted job advertisements all the year round. Even due to the lack of chefs and waiters, customers' dining and waiting time has been extended during the peak meal period, which has seriously affected the normal operation and profitability of catering enterprises.
(D), the impact of policy factors on the development of the catering industry can not be ignored.
Introduction to catering industry? Xiaoli? Period. 20 12 ending, eight rules? After the introduction, the anti-extravagance wind refreshed the catering industry and accelerated the arrival of the transformation of the catering industry. Since 20 13, under the influence of opposing waste, many catering enterprises have lost a large number of official and government banquet orders, which has become the main reason affecting the high and medium-grade catering industry. The disappearance of this part of catering income directly leads to a sharp decline in the operating profit of hotels or restaurants. The operating prospects of some middle and high-end hotels and restaurants are not optimistic, and they have been in a state of semi-closure, closure or even closure. Such as hot spring resorts, earth hot springs and training bases.
(5) Food safety issues affect the catering industry.
In recent years, food safety incidents in catering industry have appeared constantly. Waste oil? 、? Artificial shark fin? 、? Chemical hotpot? 、? Poisonous lunch box? And other issues have once again pushed the safety of catering food to the forefront. It is estimated that before the end of this year, the national catering industry will release food safety for the first time? National standard? . The standard will cover restaurants, fast food restaurants, snack bars, drink shops and dessert stations, as well as collective dining and food delivery units such as canteens and central kitchens. The introduction of this standard will help to prevent and control food-borne diseases. ? National standard? After the introduction, the bacterial content will have mandatory indicators, which restaurants must ensure? Not exceeding the standard? . In addition, if food poisoning and discomfort occur after eating, the health department can test the food in the restaurant according to this standard to find out whether it is related to the unsanitary food in the restaurant and how much responsibility the restaurant should bear, and deal with it according to the corresponding laws and regulations.
Third, the catering industry development countermeasures
This year, the catering industry with vigorous virtual fire and rapid growth began to return to rationality, and the crisis was the catalyst for the catering industry to move from tradition to modernization. How to quickly transform into scientific management and modern enterprise system, how to seize the opportunity of national industrial structure adjustment, how to capture financing opportunities in a multi-pronged manner, and how to steadily expand and create real? Aircraft carrier catering enterprise? A series of problems deserve our consideration and exploration, and seek for the future development of the catering industry.
(A), with the help of the capital market to speed up the management level and competitiveness of enterprises.
Judging from the development status and competition pattern of catering enterprises, it is difficult to find a very large-scale enterprise because of the high dispersion of this industry. In the future, the competition of catering enterprises in our county will be more intense. Without a certain scale or market leading position, it is difficult for catering enterprises to really succeed. With the help of capital market, can it really help catering enterprises to develop on a large scale? Chronic illness? It will become a general trend to carry out a thorough transformation, greatly improve the competitiveness and management level of catering enterprises, and establish a business model that conforms to the large-scale expansion and development of Chinese food.
(2) The catering forms are more diversified.
In 20 13, the catering industry in the county fell into a trough, and the most affected enterprises were high and medium-grade enterprises. Some high school catering enterprises had to put down their posture and take the people-friendly route. In the future, there will be more obvious stratified consumption in the catering industry. A hodgepodge of dishes, all kinds of restaurants that consume all kinds of delicious food will be replaced by brand restaurants with distinctive characteristics. Special catering formats for different groups of people will emerge as the times require and achieve sustainable development. The point is to study hard? Four-character classic? . First, study hard? Special? Word classics, carefully create a characteristic dining street in the main city, form? Let a hundred flowers blossom, let a hundred flowers blossom and compete for beauty? A good model; Second, study hard? Agriculture? Word classics, develop a number of farmhouse music according to local conditions; The third is to study hard? Water? Word classics, relying on the unique hot springs to develop and expand tourism catering and leisure catering; The fourth is to study hard? People? Word classics. With what? Convenience and benefit? For the principle, reasonable layout of catering outlets, reasonable adjustment of menus, reasonable adjustment of charging prices, and reasonable reduction of charging items.
(3) put down the shelf and go out. Please come in.
? Good wine is afraid of the deep alley? In particular, high and medium-grade catering enterprises should take a multi-pronged approach in the packaging and publicity of famous dishes in famous shops, improve the public awareness rate, and promote local food and famous shops with the help of influential TV stations, newspapers and other platforms. Change? Isn't the emperor's daughter worried about marriage? Ideas, put down the shelf and open up financial resources. For example, visit the hot spring resort, contact large and medium-sized state-owned enterprises and institutions, and invite them to the resort for recuperation, meetings and training.
(4) Strengthen brand building and strengthen the cultivation of leading enterprises.
Implement the three brand projects of famous chefs, famous dishes and famous shops to improve the overall level of the catering industry. Will. Boutique? As the focus of government support and development, create a good brand competition atmosphere. Vigorously cultivate enterprises above designated size, support and expand the scale of catering, lead the development trend of catering, and quickly change the backward situation of catering industry in our county. Through investigation, a number of catering potential enterprises are identified, and they are carefully guided, supported and cultivated to grow into limited enterprises as soon as possible. For the existing catering enterprises, we should focus on contact and careful guidance, promote them to become bigger and stronger, chain operation and seek development space outside the city.
(5) Using information technology to improve personnel efficiency and reduce operating costs.
Relying on information technology and information management platform is an effective way. What should we consider in the downturn? Throttle? In order to make the best use of things, strengthen internal management, and minimize costs without lowering service standards, profits will be reduced. Many problems, such as rising cost of catering raw materials, rising labor cost, lack of management talents and difficulties in cost control, have become increasingly prominent, and the traditional management and business model has encountered severe challenges. In order to get rid of the crisis, various catering enterprises have been thinking about new ways to reduce operating costs. In the face of labor shortage, rising labor costs, rising food costs, strict enforcement of food safety laws and regulations, traceability of raw materials and other operating conditions, it is imperative to change the traditional management model, which requires self-cultivation of enterprises and joint efforts of government departments. Chinese food enterprises must grasp the development law of the industry and adopt appropriate methods, and at the same time realize the innovation and promotion of management mode with the help of information technology; We have reason to believe that after the baptism of the catering crisis, the reshuffle of the industry and the transformation of the industrial chain, a number of innovative models and core competitiveness will emerge again. Big? Again? Strong? National catering brand.
(6) Avoid repeated investment.
After the turning point, China catering industry will reshuffle; Facing the catering market after the turning point, taking fewer detours is success. Because the catering industry has been investing blindly, repeatedly and repeatedly for a long time, which is quite serious and frequent? Treat headache, treat foot pain? Lack of overall planning, repeated investment makes catering enterprises repeatedly fall into? Roller coaster? In the vicious circle from the peak to the bottom.
Of course there is a crisis? Dangerous? There must be? Machine? The catering industry, like other industries, has to go through many shuffling processes. With the development of consumer demand in catering market, catering enterprises in Aauto Quicker are all here? Market demand? Driven by the continuous expansion of scale, internal management lags far behind the growth of scale; From another perspective, this year's overall depression is not a bad thing for the industry. The closer the crisis is, the more easily catering enterprises can face their own problems. The emergence of inflection point is a good opportunity for our catering enterprises to self-examine, and it is also a good opportunity for enterprises? Sublimation? And then what? Reengineering? Severe tests and opportunities.
Annual analysis and investigation report of catering industry 2 Keywords: catering consumption; Consumption habits; Catering O2O
With the increasingly diversified and perfect Internet services provided by catering enterprises and related peripheral industries, China consumers' acceptance of e-commerce has been increasing, and the urgency of combining catering consumption with Internet applications far exceeds expectations. From consumers? The voice of God? Hold the lifeblood of the enterprise, if you want to? Applause and sit down? It is necessary to know clearly the needs of consumers, but it is not enough to know only one of them. We must also explore the changing trend and reasons of consumer behavior. Only in this way can we take the lead.
One. interviewee
The respondents in this survey (see table 1 for details) have the same proportion of men and women, mainly in first-and second-tier cities (municipalities and provincial capitals), taking into account third-and fourth-tier cities and township residents, and all kinds of education levels are also involved. The income level of the respondents is mainly the working class of 3000-8000 yuan, which fully reflects the popularity of catering consumption demand and the public representation of this catering consumption survey.
It is worth mentioning that in this survey, 89.8% of the respondents were aged 65,438+08-50, and 80% of the respondents had bachelor degree or above. On the one hand, these two figures fully consider the main consumers in the current market, mainly office workers with higher education. On the other hand, it is also related to the fact that the survey method of this survey is online and the channels are relatively single.
The second is consumption habits.
(1) Tracing back to the source, returning to the essence and taking basic services as the leading factor.
When choosing a restaurant, the factors that respondents value in turn are: dining environment, cuisine flavor, service level, safety and hygiene, price level, word-of-mouth evaluation, geographical location and promotion information. Environment, taste and service are the fundamental elements of catering products. The top three contents in the survey also reflect the general trend of the whole catering industry to trace back to the source, return to the essence and return to the market.
(b) Food safety problems have decreased and consumer confidence has increased.
What is obviously different from the survey results in 20 14 years? Safety and hygiene? From the second place to the fourth place, the selection ratio is only one-third of the last survey. This change reflects? The strictest in history? In the process of brewing, issuing and publicizing the food safety law, under the general environment that the national regulatory authorities severely cracked down on food safety crimes, catering enterprises earnestly fulfilled their business obligations according to law and strengthened food safety management and honest service measures, which were recognized by consumers and improved their sense of security.
Catering O2O magnifies the effect of word-of-mouth communication.
The survey results of obtaining restaurant information channels show that? Food websites or apps? Ranked first with the proportion of 45. 1%. Someone introduced you? Accounting for 40. 1%. Social media? Traditional media such as newspapers, television and radio? And then what? Other channels? Total 14.8%
In the Internet era, the biggest feature of the catering industry is that the word-of-mouth communication of catering enterprises has been amplified. Internet is a magnifying glass, which will not only increase the popularity of high-quality catering brands, but also accelerate the elimination of those brands with low integrity. Word-of-mouth marketing is very important to occupy a place in the open social platform. Nearly 85% of the respondents have shared their food selfies, food consumption experiences or comments online (comment websites, friends circle and Weibo). On the contrary, this information has greatly influenced consumers' behavior of choosing restaurants. Among them, nearly 90% of people will be influenced by friends sharing on social media, more than 70% of respondents will choose restaurants that are widely praised on food review websites, and only 5.0% of respondents said that other people's comments have no influence on them.
(d) The proportion of restaurant telephone booking orders dropped significantly.
The traditional telephone booking method continues to occupy the first place among many booking methods, but compared with 52.8% last year, this proportion has dropped to 40.0%. More and more third-party network platforms and enterprise apps have comprehensive functions of booking, ordering and payment, which can provide consumers with one-stop service. The proportion of reservations made through corporate official website, corporate APP and third-party network platforms reached 39.9%. 20.2% of the respondents have no reservation habit and will go directly to the restaurant for dinner. In terms of numbering, remote numbering? And then what? Arrival reminder? Two new experiences are widely recognized by consumers.
(5) The proportion of cash payment for catering consumption has been further reduced.
In terms of payment methods, the proportion of cash payment dropped sharply from 39.3% to 20.3%, and the proportion of on-site third-party platform payment, third-party platform prepayment and credit card consumption all increased to varying degrees. This reflects that the service of the third-party network platform is becoming more and more perfect and the application is getting deeper and deeper, which greatly facilitates consumers to participate in group buying and other activities through online payment in advance and improves consumers' willingness to use it. The functions of electronic payment methods such as Alipay wallet and WeChat wallet are becoming more and more powerful, and they are very popular among the younger generation, and there is a trend to expand the use group.
(6) Providing catering Internet services to mobile terminals.
With the rapid development of mobile terminal equipment and 4G network, Internet applications are characterized by diversified and convenient development. This time, more than 80% of the respondents think that the catering Internet experience (including search, reservation, evaluation, sharing, etc. Mobile terminals such as mobile phones and tablets can already replace traditional desktop computers.
Therefore, as a very popular mobile terminal download, WeChat has become a key channel for enterprise Internet marketing. According to the survey, more than half of the respondents paid attention to or paid attention to the catering WeChat WeChat official account, of which 30.3% paid attention to more than five. Consumers pay attention to these public accounts for a variety of reasons, either active or passive, which also leads to 35.2% of respondents rarely consulting the push information of corporate WeChat public accounts.
What is the WeChat push information that respondents are most concerned about? Discount or discount information? New product release early adopter reminder? Diet tips? And then what? Other interesting information? . About 20% people often decide to eat because they see the tweets of WeChat WeChat official account, and only 9.9% people are interested in this information? Indifference? .
(VII) The delivery service market is constantly expanding, and there is still room for improvement in satisfaction.
O2O promoted the food and beverage take-out service by leaps and bounds, and nearly 60% of the respondents said that they often experienced the food and beverage take-out service. Among them, the business share of professional integrated take-out service platforms such as Hungry, Meituan and Baidu take-out exceeds 80%, and the share of self-built catering platforms is declining year by year.
From the perspective of user distribution, Beijing, Shanghai and Guangdong rank in the top three, which is the province and city with the highest coverage rate of O2O take-out users in catering in China. The development of catering O2O also started from first-tier cities and gradually spread to second-and third-tier cities. Economically developed provinces and cities have high population density and fast pace of life, and the market is rapidly occupied. In the case that catering O2O in first-tier cities is close to saturation, second-and third-tier cities have gradually become the main points for businesses to compete for.
Among the food delivery service issues that consumers are most concerned about, the speed of food delivery ranks first. The survey shows that in the actual consumption experience, although? Very punctual? The service only accounts for 5. 1%, but the consumption experience rate within 10 minutes accounts for about 60%, and the overall satisfaction is acceptable (0).
Third, enterprise recommendation.
For catering enterprises, the products and services provided at any time must meet the needs of consumers, and effective business strategies should be formulated according to the psychological change trend of consumers. According to the survey results of catering consumption in 20 15, the following suggestions are put forward for the reference of catering enterprises:
(A) conform to the trend, from passive to active.
Years of development show that it is an irreversible trend for modern science and technology to gradually change the service content and consumption habits of traditional catering industry. In such a big environment, instead of passively accepting bottom-up subversion, catering enterprises should actively embrace top-down baptism. Being close to the times and demand is the magic weapon of catering enterprises at present.
2 pay attention to the distinction? Internet plus? And then what? +Internet?
O2O is not a business model or an industry. It is just a concept classification and marketing tool. The fancy marketing behavior without a good product foundation is to build a tower in the sand. The transformation of catering industry to the Internet is an inevitable trend, but what should it be like? +Internet? Instead of. Internet plus? . ? Internet plus? It is based on the Internet and subverts the operation mode of traditional industries, and its essence is the Internet. +Internet? It uses the Internet as an optimization tool to improve the operational efficiency of the traditional catering industry itself.
(C) people-oriented, improve staff quality and service efficiency
No matter how consumption habits change, at this stage, people are still the main body to provide catering services. With the rapid development of hardware conditions, software technology and marketing concepts, all employees, especially front-line service personnel, are required not only to have a strong sense of service and communication skills, but also to have the technical knowledge and operational ability to keep pace with the times. Therefore, maintaining the quality of employees and service efficiency that is compatible with technological development is the basic requirement to ensure the maximum resource efficiency. Enterprises should pay attention to absorbing and cultivating compound talents and improve the comprehensive quality of employees. Only in this way can they be guaranteed? Technology? Get what you deserve? Efficiency? .
(four) to provide products and services to meet the individual needs of consumers.
Providing different products or services for each consumer is not only a fantasy of traditional catering industry, but also seems to run counter to the standardization trend of catering industry. However, after comprehensively considering the characteristics of the Internet, it is not difficult to find that in addition to fully displaying the taste, characteristics, quality and service of products, it is more important to make targeted services for customer needs in a humanized way. Therefore, enterprises should make full use of the one-to-one and interactive functions of the network to strengthen communication with customers, further understand consumers' needs and their changes, provide high value-added information, and jointly create and meet personalized needs, thus naturally improving consumers' satisfaction.
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