With the improvement of people's own quality, reporting is used more and more frequently, and reporting has the characteristics of two-way communication. You get dizzy when you hear the report? The following is the survey report (collection) of the catering industry I collected for you, hoping to help you.

Investigation Report of Catering Industry (Collection) 1 As a livelihood industry, the catering industry has never had an authoritative investigation report. With the expectation of many people in the industry, China Hotel Association, together with Beijing Catering Industry Association, Shanghai Catering Association, Tianjin Hotel Association, Chongqing Catering Industry Association, Guangdong Catering Service Industry Association, Sichuan Hotel Catering Entertainment Industry Association, Hangzhou Catering Hotel Industry Association, Xi Hotel Catering Industry Association, Nanjing Catering Chamber of Commerce and Xinjiang Hotel Association, completed the first national catering enterprise management survey that lasted for half a year. On this basis, the first "20xx Survey Report on Catering Enterprises in China" was compiled. I hope this report can become the most professional, detailed and authentic statistical research data of catering industry in China, analyze the development status and development mode of catering enterprises, and provide services for cultivating brands, setting benchmarks and listing enterprises in the industry.

This report summarizes the situation of hundreds of catering enterprises, involving thousands of restaurants and millions of seats, covering special catering, hotel catering, hot pot, snacks, fast food, leisure catering and other formats, mainly representative enterprises and leading enterprises of various formats, regions and types in the domestic catering industry, covering all provinces, autonomous regions and municipalities directly under the central government. It should be said that it summarizes the outstanding enterprises in the industry. This survey obviously has two characteristics: First, more and more enterprises actually fill in the data, and the industry development has gradually entered the track of standardized development. Second, the combination of enterprise declaration and expert investigation truly reflects the development status of the industry. In view of the large gap between enterprises in the catering industry, some indicators in this report will be slightly higher than the industry average.

The main conclusions of this investigation report are as follows:

First, brand performance.

This report draws lessons from American restaurants &; In the general way of ranking American catering enterprises (see the annex of the report), the organization ranks domestic ethnic catering brands and single restaurants, ranking the top 30 and the top 20 respectively according to the turnover of each enterprise, hoping to objectively judge the real development of these brands and set a benchmark for the industry. In order to ensure the reference of the data, the top ten catering brands in China are Hangzhou Yinfu, Xinghualou, Little Sheep, Quanjude, South Beauty, Guangzhou Restaurant, Xiaonanguo, Dio Coffee, Xiangyang Fishing Port and Meilong Town. The top ten restaurants in China are

They are Quanjude (Beijing Heping Store), White Swan Hotel, Leopard (Shanghai Yan 'an West Road Store), Jin Yue (Beijing Aerospace Bridge Store Head Office), Kanglong Prince Tavern (Wuhan Financial Store), China World Hotel, Jingya (Beijing Wukesong Store), Zhiweiguan (Head Office), Shipu (Ningbo Tianyi Store) and Louwailou (Head Office).

The survey results show that the business scale of catering enterprises in China is constantly expanding, and the total turnover of the top 30 brands exceeds 1 50 billion, while the annual turnover of the top 20 restaurants is above1100 million yuan on average.

Second, the enterprise performance

In 20xx years, the average profit rate, per capita labor efficiency, income per square meter and income per meal of catering enterprises in China have achieved good results. The average profit rate of the top 30 national catering brands is 8.2%, and the top three enterprises with profit rates are Shanghai Old Town God Temple, Shanghai Xiaonanguo and Xiamen Shuyou Seafood. The average annual per capita labor efficiency of the top 30 brands is 6.5438+0.82 million yuan, and the top three brands are Shanghai Old Town God Temple, Shanghai Xinghualou and Guangzhou Restaurant.

From the perspective of single store, the per capita labor efficiency of the top 20 brands is 234,000 yuan, and the top three brands are Quanjude Heping Store, Beijing Jin Yue Aerospace Bridge Store and Ningbo Shipu Tianyi Plaza Store. The average daily revenue per square meter is 44.2 yuan, and the top three enterprises are Guangzhou White Swan Hotel, Guangzhou Restaurant and Beijing Jin Yue. The average daily income per meal is 255.2 yuan, and the top three are Jin Yue in Beijing, Ginkgo in Sichuan and Quanjude in Beijing. The average number of employees per meal is 0.43. It is generally believed that a catering enterprise with an area of 5 square meters per meal and more than 0.5 employees per meal is a well-equipped enterprise.

In developed areas such as Beijing, Shanghai, Guangdong and Zhejiang, the three indicators are obviously higher than the national average. As far as profit margins are concerned, they are Beijing 1 1%, Shanghai 1 1.55%, Guangdong 10% and Zhejiang 10% respectively. The annual per capita work efficiency is 223,000 yuan in Beijing, 228,000 yuan in Shanghai, 210.2 million yuan in Guangdong and 0/0.83 million yuan in Zhejiang. The company's daily revenue per square meter is 28.5 yuan in Beijing, 32.8 yuan in 39 yuan, 59 yuan and Zhejiang.

According to the four major formats of special catering, fast food, snacks and hot pot, the three major indicators are: profit rate, special catering.

8.76%, fast food 5.2%, snacks 10.4%, hot pot 9.6%; As far as the annual per capita labor efficiency is concerned, special catering is 202,000 yuan, fast food is 35,985 yuan, snack is 59,940 yuan, and hot pot is 49 100 yuan; As far as the enterprise's income per square meter is concerned, special catering 14437 yuan, fast food 13960 yuan, snacks 4683 yuan and hot pot 3743 yuan.

Among the top 30 national catering brands, there are four enterprises with annual profits exceeding 100 million, namely Hangzhou Catering Service, Shanghai Xinghualou, Beijing Quanjude and Shanghai Xiaonanguo.

Three. capital operation

Among the top 30 brands, enterprises are full of confidence in the expansion of financing scale, and half of them are planning to go public, with clear data in the surveyed revenue. However, at present, capital expansion is still dominated by self-raised funds, and the degree of marketization of fund raising is not high. Among the catering enterprises surveyed, 80% have been in business for more than 3 years, more than 50% have a history of 10 years, and 74% are private enterprises. In particular, after years of market tempering, time-honored enterprises have regained their vitality, occupying 10 seats in the top 30 brands, and the cross-regional chain expansion of time-honored enterprises has entered a new stage.

The data shows that 62% of the catering enterprises surveyed have started franchising, which is regarded as an important path for brand expansion and enterprise development. This is an inevitable choice for the development of the catering industry, on the other hand, it is also affected by the high property prices in various places. The data shows that the prices of properties suitable for catering business in all parts of the country have increased compared with the previous year, while in Beijing, Shanghai and other places, the average rent of target properties for high-end catering has been higher than that of 5 yuan/m2/day, which is unbearable for enterprises.

Fourth, management ability.

From the perspective of financial ability, enterprises are worried about rising labor costs. In catering enterprises, raw material costs and labor costs account for the largest proportion of enterprise costs, accounting for 37% and 12% respectively, and both are higher than the previous year. The average profit rate is decreasing year by year. Enterprises lack confidence in the growth of profitability.

From the perspective of human resources, enterprises are worried about the shortage of front-line personnel and the lack of senior management personnel. The turnover rate of employees in enterprises is still high, with an average of 56%, which affects the service quality and sustainable development ability of enterprises. The staff structure is mainly under 40 years old and under high school education, but the proportion of employees with college education or above has increased. Enterprises also pay more attention to employee training, and 42% of enterprises' annual training funds account for more than 3% of total wages, with an average of 3.6%. From the perspective of collectivization development, catering enterprises pay more and more attention to centralized procurement and unified distribution, and pay attention to diversified development such as central kitchen, breeding base and catering food processing. However, the application of computer network management and catering information technology needs to be improved.

When the top managers of catering enterprises are asked to rank the core competitiveness factors of enterprises and single stores in order of importance, the most important core competitiveness factors are: brand, talent, management and service at the enterprise level; The single store level is brand, product quality and characteristics in turn. It shows that enterprises have fully realized the importance of brand in market competition and enterprise development.

Verb (abbreviation of verb) marketing and consumer cognition

The survey shows that catering enterprises regard advertising in local media, especially print media, as the most important marketing promotion method. In terms of channel construction, the proportion of cooperation with large and medium-sized reservation networks is not high, and 70% of enterprises only have 10- 15% reservations.

More and more enterprises begin to pay attention to the construction of loyal customers and customer relationship management, mainly through membership cards and discount cards, but there is still much room for improvement in customer relationship management.

According to the survey, the proportion of consumers who use credit cards is 39%, and the proportion of consumers who have predetermined habits is not high, with an average of only 37%. The proportion of consumers who traditionally sign bills for consumption has dropped to a very low level.

Prediction of the future prosperity of intransitive verbs

Looking forward to the future, the enterprise will keep the long-term trend of the catering market unchanged, and the catering industry will continue to develop rapidly and healthily, with full confidence in mass catering, central kitchen, semi-finished processing of famous dishes and the construction of raw and auxiliary materials bases; Optimistic about the trend of clubhouse catering, healthy catering, refined management and six-T management; High enthusiasm for enterprise listing, financing expansion and chain operation; I am optimistic about the development trend of brand promotion and catering culture. The catering market will enter the era of brand consumption, and the catering industry will continue to play an active role in expanding consumption and promoting employment with the growth rate of 16%.

Investigation Report on Catering Industry (Collection) 2 According to the recent investigation of xx hotel catering market, the local hotel catering industry has developed rapidly, and the economic components engaged in this industry have undergone profound changes, from the state-owned economy as the main body to the coexistence of various economic components, mostly private enterprises; The market is prosperous and active and the competition is fierce. Hotel catering industry has mixed feelings.

First, the hotel catering industry status:

1, diversified business formats, rich varieties: comprehensive high and medium-grade hotels, restaurants, professional restaurants, restaurants, as well as mass fast food, buffet, casual meals, salon catering, entertainment catering, food street, food city, special catering, local snacks restaurant and even Zhuanghu restaurant came into being and developed rapidly, forming a multi-level and diversified business pattern.

In the past, the catering business was mainly local dishes, and northern dishes accounted for a small part. There are all kinds of Shandong cuisine, Sichuan cuisine, Beijing cuisine, Shanghai cuisine, Cantonese cuisine and Northeast cuisine. Japanese food, Korean food and other foreign restaurants, McDonald's, KFC and other foreign fast food are gradually accepted and favored by people, forming a situation of diverse varieties, rich and colorful, chorus of North-South food and great exchanges between Chinese and Western restaurants.

2. The economic composition and network structure of catering enterprises have undergone profound changes: with the deepening of economic system reform and the development of hotel catering market, the economic composition of the industry has undergone profound changes. The era dominated by the state-owned economy has become history. Hotel catering enterprises with various forms of joint-stock system, private ownership hotels and restaurants and other social economic sectors have developed rapidly. According to the survey, non-public enterprises account for more than 80% of all existing catering stores, but the state-owned economy still accounts for a high proportion in large catering stores.

The network structure of hotel catering industry is polarized. In the past, it was mainly medium and small scale, and there were few large and high-grade hotels. Now, there are more and more large-scale, luxurious, multifunctional, high-grade and brand-name hotels and guesthouses. Various small restaurants and snack bars that are convenient for mass consumption and have operating characteristics have sprung up. On the contrary, middle and high-end catering enterprises develop slowly, and some even decrease gradually.

3. The market competition is fierce, and the profitability of hotel catering enterprises is weakened: this industry has become a highly market-oriented industry, with fierce competition, survival of the fittest and increased "shuffling". Competition has promoted the improvement of catering quality and service level and promoted the development of the industry. However, the profitability of most hotel catering enterprises is low. According to the survey, the off-season is obvious, even in some cases, the supply exceeds demand, and the occupancy rate of some hotels is less than 30%, which intensifies the market competition and weakens the profitability of enterprises.

Second, the main problems in the development of catering industry:

1. Industry self-discipline and industry coordination services: there are no industry standards and norms. In particular, some small private enterprises lack integrity and operate illegally, which harms the interests of consumers and affects the image of the industry.

2. The change of business philosophy is slow, and R&D innovation is insufficient: with the development of catering industry, the overall quality and management level of most hotels and restaurants have been greatly improved, but a considerable number of hotels and restaurants have not got rid of the traditional influence in business philosophy, business model and management technology, and their management is backward, the application of science and technology is not high, the software and hardware are not matched, and the overall quality and management level of managers are still relatively low.

Three. The position and present situation of this unit in the industry:

1. Difficulties in business model transformation: Due to our office background, we can't undertake all kinds of business activities like other colleagues, which leads to many businessmen who come here switching to his home, thus causing our hands and feet to be bound in business form. But at the same time, this background has also brought us great industry influence, and we should make better use of this influence to attract customers.

2. High-level management talents and technical talents are insufficient. The introduction is not strong enough, the training work can't keep up, the research and innovation of catering cooking are not enough, and the dishes and management lack characteristics. To solve the problem of low overall quality of the industry, first, introduce and cultivate high-quality management talents and technical talents; The second is to do a good job in industry training. While introducing talents, the focus is on on-the-job training.

3. While consolidating and maintaining existing customers, we should also face more society. Actively support a business model that is suitable for mass consumption, has business characteristics, is honest in service, convenient in hygiene and affordable, and meets multi-level and diversified consumption needs. It is an important content to improve the core competitiveness of the industry to build famous brands of catering hotels and develop characteristic management.

In short, it is necessary to further deepen the internal reform of enterprises, accelerate the mechanism innovation, and fully mobilize the enthusiasm and creativity of employees; Adhere to innovation and development, create brands, create famous brands, highlight business characteristics, and improve market competitiveness; Improve management, improve the management level and profitability of enterprises.

;