In study, work and life, people gradually realize the importance of reports, and reports have 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 the mental outlook of employees and enriching the corporate culture connotation of the hotel.

(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 the needs of customers.

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

(5) The serving speed of the catering department of Jinfeng Hotel

(6) Food Hygiene Status of Food and Beverage Department of Jinfeng Hotel (7) Price of Food and Beverage 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: all the customers in your hotel were given questionnaires and asked to fill them out according to their own wishes. 100 questionnaires were collected, and all the customers filled out the questionnaires truly and carefully.

(2) On-the-spot observation: You can observe the environmental quality and sanitation in the dining department of Jinfeng Hotel.

Third, the investigation and analysis

1 investigation background analysis

Development status of catering industry

The catering industry has continued 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 joining, 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 service is more prominent, and the popular catering service that is convenient for the people and the people is relatively lacking. Not only are there insufficient service outlets, but the market order is not standardized enough, and the food quality and sanitary conditions can't 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% 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.

From the third question, customers are satisfied with the variety of food, 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 add some kinds of juice and liquor.

The fifth question analyzes the quality of diet.

From the analysis, customers are very satisfied with the food quality of the hotel, especially the types of buffet in the western food department of the hotel and the hotel's special dish-Golden Award Marble, 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.

From 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.

Questions 9 and 10 analyze the reasons for patronizing your hotel.

According to the analysis, 60% of the hotels have good service and comfortable facilities, and 40% of them are recommended by friends, which shows that this hotel has a good reputation 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 Longyan Hotel's catering service is generally high. In three sample hotels-Tianya Hotel and Jinsui Wine Industry.

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

(1) Dining environment in the restaurant

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 the 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 in restaurants. The requirements for dining environment are getting higher and higher. But at present, Jinfeng Hotel has done a good job in this respect, especially during the peak passenger flow period, the noise of the restaurant affects 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, it will lose the most basic safety guarantee for the guests. At the peak of the restaurant, the waiter has an urgent task. Some waiters don't operate according to the prescribed operating standards, and their fingers touch 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

Judging from the three groups of summary tables, 46.9% of customers think that the serving speed is "average" and "very slow". The speed of serving 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, it will cause customers to complain and lose repeat customers. Hotels must greatly improve their service speed. (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 waiter's gfd. But according to statistics, 40% customers prefer the image of hotel waiters. It shows that the appearance of the waiter in Jinfeng Hotel is still 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 diligent 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. Grasping varieties, quality, service, environment, informationization, modernization and standardized management, with the help of extensive, in-depth and fruitful innovation activities, reduce costs, improve efficiency, upgrade enterprise grades and enhance market competitiveness.

2. Strengthen and standardize the administration of the catering market.

First, 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 advertising to dominate the market, give guidance on policies, make effective industry planning, and resolutely put an end to the phenomenon that relevant functional departments charge fees indiscriminately for catering enterprises.

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

Features and brands have stood the test and stood 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. To provide consumers with a comfortable dining environment and good use.

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, explore, cultivate, develop and innovate pickles series, encourage enterprises to develop famous food products, and publicize ethnic 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, the catering industry of Jinfeng Hotel should vigorously promote chain operation, specialty fast food and fast food distribution, change the traditional business model, and promote the process of branding and scale of the industry. 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 persons in charge of catering in Nanchang should further raise their awareness, strengthen their 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, 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, enhance service awareness, improve work efficiency, establish and improve the incentive mechanism, and 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) survey target

Overall goal: Through in-depth and detailed investigation on the current situation of catering consumption structure, demand characteristics and customer satisfaction of the representative students of Heilongjiang University, as well as interviews with 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 in Beihei University to the catering industry.

3. Visit the canteen manager and the existing business households in Heilongjiang University to understand the current business situation and the problems to be solved.

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

(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. Take the form of regional group survey, and focus on in-depth customer survey 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, collecting second-hand information about economy and market for statistical analysis.

Interviewee sampling:

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

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

3) There are 20 business 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 method: 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, the psychology of catering consumption, the key factors affecting consumers' catering choice decisions, and the new demand of 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 of the canteen, make a general understanding and analyze its advantages and disadvantages and existing problems.

3) The main contents of the existing business operators' investigation include: the types and tastes of restaurants, the channel system of products, the main business support points, the promotion methods of leading products, the principles of serving customers, the operators' realistic satisfaction, marketing psychology, 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 consumers' preferences.

5) Ghost experiment survey content: personally feel the products, tastes, dining environment, service level and sanitary conditions of 2-3 restaurants, then analyze and evaluate them, and extract the essence from the rough.

(3) the implementation process of the investigation organization

The investigation team * * * consists of three people, and conducts a seven-day market survey on the catering industry near Heida.

Second, the main statistical results and analysis of the survey

This survey * * * collected 37 questionnaires on effective consumption of college students/kloc-0, 20 interviews with staff in school canteens and 20 interviews with existing merchants in No.4 middle school of Xuefu. Through the statistical processing of the above questionnaires and interview transcripts, supplemented by the summary report of the investigation team, the survey results of Haida catering market are as follows:

1. Heida's catering economy is developed, with 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 Black 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. Chinese fast food is fast and convenient, with various tastes, but it is popular. They like to choose a restaurant repeatedly for consumption in a certain period of time, based on customary factors.

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

4. The average number of consumers tends to be 2-4, and their spending 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 insufficient marketing innovation.

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

1. Food safety and hygiene is the primary factor for consumers to choose dining places.

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

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

4. Consumers are more rational about product prices, 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 Chinese 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.

(3) The operating status and analysis of restaurants near Haida University.

1. The catering market of Heilongjiang University is constantly experiencing new businesses participating in the competition, and at the same time, some businesses are withdrawing, forming a relatively balanced and delicate relationship at present.

2. Many restaurants have little difference in environment, scale, variety of dishes, price and service, and tend to be homogeneous.

3. At present, with the rising domestic price level, the prices of some dishes in various restaurants, including school canteens, have gone up. Generally, the price-increasing dishes are mainly meat, with an average increase of about 20% ~ 25%, and the cost has risen.

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 content, 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 fierce competition in the catering market will inevitably lead to food quality problems 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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