From the beginning of 2021, the catering market future may develop in the following 4 directions.

One, polarization intensifies, mega chain restaurants and small community stores go hand in hand

In the next few years, the days of medium-sized catering enterprises are becoming more and more difficult, they do not have the supply chain bargaining power of the large chain restaurants, and the second does not have the flexibility of the small community store Grounding. If you're still in a category that relies heavily on the level of the chef, then I'm pretty sure these companies won't make it far.

Small community stores are extremely flexible, and because they are small and low-cost, they can reach out to the community and cover ground that medium and large companies can't, covering the cost of the three kilometers of people around them.

And small community dining stores consumer scenes favor daily meals, especially takeout, work meals, etc., these scenes will not only form a relatively strong user stickiness, and are large and medium-sized catering enterprises are difficult to penetrate the scene.

So small and medium-sized catering enterprises, husband and wife stores, the future will be y rooted in the community scene, firmly occupying the people's daily dining market.

Two, hot pot category to form an oligopoly market

Hot pot category relative to other dishes have incomparable advantages, Chinese and Western food is different, Western food as long as you do in strict accordance with the process, out of the taste is basically the same, but because of its high degree of personalization of Chinese food, the same dish, different levels of chefs to do out of the effect can be used to describe the sky is the limit. So that's why there hasn't been a world-renowned Chinese food brand for so many years.

But there is a category that is most special, and that is hot pot. Chinese food, only hot pot can do the standardization of taste, as long as the pot base and small ingredients, all the other standardized dishes, and even hot pot stores do not even need a kitchen, as long as the menu can be served. So the hot pot category, the core element of traditional catering on the chef, the dependence is greatly reduced, so that there is a basis for the development of scale.

And because hot pot can not be limited by the level of the chef, the differences in eating habits and dietary tastes across China, in hot pot is also basically wiped out, not to mention that with the expansion of the scale, the supply chain is perfect, the ability to control the cost of hot pot is also much higher than the other cuisines.

So the same is a large chain brand, hot pot this category for other categories, is a downward strike. In the future, the head of the hot pot enterprise in the enterprise scale, the number of stores, the number of employees, turnover and other indicators may be more than 10 times that of other categories.

Then the competition within the hot pot brand, it is completely cost control, personnel management, supply chain efficiency of the competition, and these advantages once formed, basically impossible to be reversed, so the strongest is always strong, the future of the product market, hot pot this category will be stronger, and hot pot in the head of the enterprise will occupy a larger proportion of market share.

Three, the central kitchen model continues to develop

After the growth of the takeaway industry, the central kitchen model has followed along with the development of many small and medium-sized chains, in each city has one or more of its own central kitchen.

The central kitchen model will play a greater role in the future as Chinese food standardization increases, people are concerned about food quality and food safety, and companies further optimize their cost structure.

Future central kitchens will develop in the three directions of large scale, category specialization and business ****enjoyment, and turnover will be increasingly high.

Peach Lee Bread has already made good attempts in this regard, they deployed central kitchens in the city, in addition to supplying their own stores, but also at the same time for other small and medium-sized pastry stores to provide services. Of course, bread such as short shelf-life products have their own particularities. But this model can be applied to other categories with a little tweaking.

And if the city restaurant goes to the central kitchen model, the benefits are obvious. For example, it's easier to control food quality, and we only need to keep an eye on a few centralized kitchens to ensure that there are no problems with the quality of food in all the downstream stores.

Then there is the improvement in logistics efficiency, and because of this, the distribution of ingredients will be more efficient, and the pressure on the stores' inventories will be less.

The next 5-10 years, it is likely to form a city with a number of large-scale central kitchen, 80% of the catering stores in the city to provide raw materials and semi-finished products.

Four, high-end catering market shrinkage

This point may be controversial, so I am more in the form of exploration.

With the improvement of national income level and humanistic quality, the behavior of dining out will return more and more to its original value.

That is to say, we pay more and more attention to the ingredients themselves. And for the environment, service, style, these peripheral elements, attention began to fall.

Of course, the environment, service concerns fell, this point is not to say that we do not pay attention to, but that the future of the restaurant stores, there will not be that kind of environment is extremely poor, the service attitude is extremely poor situation. 95% of the restaurant stores, in the service and the environment can be done on the level of 60 points or even more than 80 points, if it is a large chain of brands, and can even be more than 95 points (such as the seabed). (such as Haidilao). Therefore, under this circumstance, the high-end catering market service advantage, environmental advantage and other peripheral advantages will become smaller and smaller.

And for the ingredients themselves, so that the average consumer will focus more on a variety of net red stores, word-of-mouth stores.

And the high-end catering market in the future may move towards the direction of privatization, niche, stylized, and the unit price will be further increased, thus basically fading out of the mass catering market, and will never be like the money leopard, Quanjude, South Beauty, both high-end prices, but also the scale effect.