With the catering industry to a higher level of direction, how to build a good catering brand has become an important issue in front of the catering industry. This article is my catering market survey report for you to organize the sample, just for reference.
Catering Market Survey Report Sample One:
I. Preface
January 4, 20__ we catering industry for market research and interviews. In recent years, China's catering industry is developing very rapidly, according to the statistics of the relevant parties, the growth rate of the catering industry is higher than other industries more than ten percentage points. It can be said that our country is ushering in a period of great development of the catering industry, the market potential is huge, the prospects are very broad. However, from another aspect, the demand for catering is complex and changeable, and its consumption tastes and consumption psychology may change with the changes in the social environment. Catering enterprises must be based on their own conditions and environmental conditions, to see the catering market development trend, choose the appropriate marketing methods, in order to be able to succeed in the fierce competition in the market. Therefore, we can understand the situation through market research and formulate relevant countermeasures according to the survey. Continuously update their management concepts Catering practitioners must be clear about the objectives and requirements of food service and management, which is the basis for good food service and management.
The strategic development of the catering industry is to require the development of catering enterprises to have a clear direction of development and prospects of the target. Catering enterprises should be based on the current situation reflected in the market, combined with changes in the objective environment to develop a clear development goals and prospects. Planned, organized, purposeful development of their own businesses, to determine their own development model to reduce the errors and faults in the development process, to maintain stable and sustainable development of food and beverage enterprises, to avoid blind development, excessive development and unplanned development to the enterprise caused by direct economic losses, the market has been a lot of blind expansion of the enterprise overnight business closure of a few, so catering enterprises should be effectively done! Enterprise strategic planning, and business strategy to achieve long-term planning and short-term business strategy combined with careful planning of catering enterprises in the future development mode, make full use of internal and external resources and national industrial policy, to maintain the stable development of catering enterprises and sustainable growth.
The investigation of this project is conducive to our understanding of the development of the catering market changes, the development of the catering industry needs the support and favor of customers, so the advice received from customers is the direction of the development of the catering industry.
Second, the survey overview
1, the purpose of the survey
The purpose of this survey is to help us understand the current development of the catering market, know the main direction of its development, and to find its problems and places to learn. Thus, it is conducive to our learning more knowledge and understanding of the market research this work through the general. Mainly for the completion of the retail studies assignment.
2, the survey content summary
The project investigation, mainly through interviews - actively in the Wuhu higher vocational college students to understand their catering choices and demand for consumption, to be categorized and analyzed; questionnaire survey - in the employment of a street, On-campus, and large supermarkets to distribute questionnaires, and timely recovery, analysis, argumentation, statistics and related data; Internet to find relevant information - the information will be summarized to make a PowerPoint report to the students of the relevant work
3, the survey time
20__January 4- -January 7
4, the survey object
All levels of consumer groups (students, the elderly, restaurant owners, housewives, working class)
(1) students division of labor, some students are responsible for Anhui Institute of Mechanical and Electrical Vocational and Technical College of the survey
Some students are responsible for the investigation of the employment of a street survey, and also to the large supermarkets (Auchan). Some students are responsible for the survey of Anhui Mechanical and Electrical Vocational and Technical College, some are responsible for the survey of the employment street, and the survey to the large supermarket (Auchan), and the rest of the students are responsible for the Internet to find relevant information and summarize.
(2) in the recovery of questionnaires, statistical conclusions and data
(3) in the field of the investigation of the population of the catering industry thematic interviews
5, the survey method
(1) questionnaire survey method
(2) interview
(3) statistical data software (such as e_cel, ppt, word), and other methods. Auxiliary and other methods.
6, the survey objectives
(1) to understand the current market situation of the catering industry
(2) from the survey to learn catering management knowledge
(3) to understand the consumer demand for catering aspects of what, to help investors to better improve their own investment program
(4) to complete the retail study assignments
7, the implementation of specific Steps
(1) group discussion to determine the object of the survey
(2) the preparation of the catering industry questionnaire
(3) group members to divide the work, assign their respective tasks to complete
(4) to Anhui Mechanical and Electrical Vocational and Technical College, the employment of a street, the Auchan these institutions to carry out a questionnaire survey
(5) the object of the survey to carry out the site Interviews on the subject of the catering industry (6) Internet to find relevant information and data summary
(7) questionnaire recovery, sorting out the data and consumer demand for the development of the catering industry, the data will be summarized into a table
(8) to the classmates and teachers to dictate the basic situation of the survey
(9) analysis of the questionnaire, and the results of the production of ppt report on the work of this Reporting (10) write a survey report, and put forward the correct countermeasures and recommendations 9, responsible for the survey personnel
Chen Xianbo, Cao Tingting, Gala Xiangyun, He Lihong, Qi Jinjin, Sun Think, Tang Linlin, Zhao Rongrong (ranked in no particular order)
Third, the data analysis
The **** survey was issued 24, the actual recovery of 24, 20 qualified questionnaires, of which 13 male, 11 female. 13 men and 11 women, the specific data are as follows:
1. The type of fast food you generally choose?
It can be concluded that: customers pay more attention to the quality of fast food products, the requirements of this aspect are more balanced. Therefore, the development of the fast food industry needs to pay more attention to these aspects of management
2. When you choose the restaurant you will look at what attributes?
It can be concluded that: consumers in the choice of meals to eat more focus on whether the store is good value for money, whether the environment is beautiful, high brand awareness is also very favorable.
3, you in the restaurant favorite preferential way is what?
It can be concluded that: consumers in the restaurant to choose the preferential method is more favorable to the discount, the gift preferential method is not very like
4, what is the most attractive restaurant advertising method?
It can be concluded that: in all of the restaurant publicity and advertising methods, the most attractive to consumers is the network publicity. Nowadays, the development of the information age requires the catering industry should keep pace with the times, focusing on network publicity.
5, you are usually through which way to understand the choice of restaurant?
It can be concluded that consumers are usually introduced by friends to choose or understand the restaurant. So the restaurant should focus on winning the trust of every consumer, focusing on integrity.
6, where is your favorite restaurant location?
It can be concluded that consumers like to choose the location of the restaurant mainly in large shopping malls
or restaurant gathering area. This shows that the restaurant should focus on site selection. Fourth, the survey recommendations and countermeasures
Catering industry, the object of its consumption is consumers, so every consumer's valuable advice on its rapid development is crucial. According to the consumer's suggestions and requirements of the following conclusions:
Dining business should dare to break through the traditional mode, we may break the routine, increase the sense of innovation will be dining and other activities combined to produce a new service concept, so that the food integration of a variety of cultural forms in one, combined with entertainment, knowledge, health, nutrition, information, sports and other means of improving the dining of the participatory, ornamental and entertainment, so not only is it a good idea to make the food and drink, but also a good idea to make the food and drink, so that the food and drink can be used in the dining room. and entertainment, so as not only to improve the operating grade of the restaurant, increase the cultural content, but also to increase the restaurant's characteristics of the project, create a unique dining atmosphere, improve the level of consumption of food and drink, expand the social impact of the restaurant, bring good benefits.
(a) to preferential prices and comfortable environment to win the hearts of consumers
Table 2 shows that consumers in the choice of restaurant will pay more attention to whether the price is preferential, whether the environment is beautiful. We can take related activities to make consumers feel good value for money. For example, in the restaurant customers dining coupons, or membership. For the restaurant environment we need to pay attention to its decoration design, give people a comfortable feeling, the staff should be uniform, have a good service attitude.
(ii) ecological agriculture, green food, health care environment will be more important to people
Table 1 shows that customers in the choice of restaurant meals will focus on the restaurant's hygiene, and how the health situation. With people's concern about environmental pollution, ecological balance, their own health and other issues is increasing, pollution-free, non-polluting green food, health food, by the consumer's welcome, many catering companies to adapt to this requirement, have launched their own health green recipes, and increase health facilities, to create a health care environment, so restaurants need to strengthen the raw material import channel management, support the original ecological green products. The company's products are also available for sale in the market.
(C) to take some of the Russian preferential activities
Table 3 shows that consumers prefer discounts for food and beverage stores in the preferential activities. So the restaurant can make related activities, such as: membership, coupons and other forms of preferential activities. Through related activities on the customer's consumption of discounts, to attract consumers.
(D) cultural innovation to strengthen the publicity
In today's society with the rapid development of information technology, the operation of food and beverage outlets should also continue to innovate, follow the times and keep pace with the times. By Table 4 Table 5 shows that the most attractive consumer attention is the network advertising, but really through the understanding is the TV channel or friends. So that we can improve the network catering restaurant as much as possible this consumer channel. Continuous development and innovation, to create a well-known brand with high visibility and popularity among consumers.
(E) the correct location, reasonable decoration design
According to Table 5 shows that consumers in the choice of food and beverage stores preferred food and beverage stores in large shopping malls or food and beverage stores gathered area. We can rely on the competition to form a "concentration effect" due to a large number of businesses gathered to meet the needs of consumers in various aspects, and therefore can attract more consumers. And we have to make different choices according to the type of restaurant. The store decoration of the restaurant is also crucial, in the diet they do not pay much attention to the taste of food, but pay great attention to the environment and atmosphere when eating. Therefore, in the layout of the environment, create an atmosphere to put a lot of effort, trying to create a distinctive, attractive kind of . Kind of mood.
V. Survey Summary Testimonials
I feel that I have benefited a lot from this activity, and I feel the power and joy of unity with my teammates in the activity. And from then on, we have a general understanding of market research activities, for their future development to accumulate more experience and knowledge, exercise themselves to enhance their own.
Catering Market Research Report Essay 2:
Catering as a long history of development of the industry, from ancient times to the present, its social function of providing guests with out-of-home dining services has not changed. But with the high development of social productivity, people's living standards continue to improve, people's requirements for the catering industry is also higher and higher, so that the modern catering industry towards the direction of comfortable equipment, beautiful environment, outstanding product flavor, service quality and high quality development. As the catering industry becomes more mature, the competition is also becoming more and more intense. Therefore, it is also necessary for hotels to understand the customer's satisfaction with the hotel. Customer satisfaction is high, there will inevitably be a lot of repeat business. Handle the guest relationship well, the hotel's market source will be more stable, and the advantage in the competition will be highlighted. Therefore, this group has selected the topic of the survey on the satisfaction of food and beverage service in Jinfeng Hotel . The purpose of doing this survey is to determine the survey, in accordance with the principle of seeking truth from facts, analyze the results of the survey, understand the customer's current satisfaction with the hotel's food and beverage services, dialysis of which there are still problems, or to be improved and standardized operational issues. In response to the problems identified, recommendations and measures to solve them are proposed. The most fundamental purpose of this survey is to help the group through the practice of hotel better service for the majority of Gu, to seek customer satisfaction.
A survey of the basic overview
1, the purpose and significance of the survey:
From the hotel's point of view:
(1) Improve the overall quality of service in the hotel catering industry
(2) Shape the staff's mental outlook, enriching the hotel's corporate cultural connotations
(3) Understanding of the customer's needs to provide services for the hotel
The hotel's service is based on the following principles Based on
From the customer's point of view,
(1) let the customer get with the satisfactory service
(2) enhance the customer's further understanding of the hotel
(3) so that the customer's various needs to be met
2, the object of the survey:
All the customers of the food and beverage department of the Jinfeng Hotel
3, the survey Location:
Jinfeng Hotel, Station Road West, Nanchang.
4, the survey time
October 1 to 8
Second, the survey's work
1, the survey items
(1), Jinfeng Hotel Food and Beverage Department staff's service attitude
(2), Jinfeng Hotel Food and Beverage Department environment comfort
(3), Jinfeng Hotel Food and Beverage Department drink Ample amount of food
(4), the quality of food and drink in the dining room of the Jinfeng Hotel
(5), the speed of serving food in the dining room of the Jinfeng Hotel
(6), the hygiene of food in the dining room of the Jinfeng Hotel
(7), the price of food and drink in the dining room of the Jinfeng Hotel
(8) The reason why customers choose your hotel
(9) Whether the customer Whether you will visit your hotel dining
2, the survey method
(1) questionnaire method: to visit your hotel customers issued questionnaires, asked customers to fill in their own wishes, in the distribution of 100 questionnaires returned 90, customers are true and seriously filled out the questionnaire.
(2), field observation method: you can go to the Jinfeng Hotel inside the catering department to observe the environmental quality of the situation and its hygiene
Third, the investigation and analysis
1 investigation background analysis
Catering industry's current development overview
Catering industry continues to develop, turnover and employment have increased; although catering enterprises began to pay attention to the brand advantage shaping, focusing on the scale of the enterprise. Although catering enterprises have begun to pay attention to the shaping of brand advantages, the expansion of enterprise scale, and the use of chain management and franchising for expansion, the market demand reflects the fashion of scientific diet. Despite the rapid development of the catering industry, but there are still some constraints on the development of the problem, mainly in the following five aspects:
(1) catering industry concentration is low, the gap between the level of business operations.
(2) Catering practitioners of uneven quality, service quality and management level needs to be further improved.
(3) the structural contradiction of catering services is more prominent, in order to people, convenience for the purpose of mass catering services appear to be a relative lack of not only insufficient service outlets, and the market order is not enough to standardize the quality of food, hygiene conditions to keep up.
(4) The catering industry's market competition has intensified, the enterprise's profit margin is low, the added value is small, and the domestic catering enterprises' independent innovation ability is generally weak.
(5) Catering enterprises "go out" the pace of development is not fast.
2, data analysis and conclusions
The first question analyzes the staff's service attitude
From the first question analysis, we can see that customers are satisfied with the service attitude of the staff of the Jinfeng Hotel accounted for 60%, dissatisfied with only 40%, in general, the staff's service attitude is still very recognized.
The second question analyzes the comfort of the environment during the meal
From the second question, customers score the restaurant environment. From the data collected, customers are still very satisfied with the restaurant environment.
The third question analyzes whether the variety of food is sufficient
From the third question, customers are still satisfied with the variety of food, and the taste of food and hygiene have a good evaluation.
The fourth question analyzes whether the drinks are sufficient
From the analysis, the customers are not satisfied with the types of drinks in the hotel, and it is suggested that the hotel should add some fruit juices and white wine
The fifth question analyzes the quality of food and drink
From the analysis, the customers are very satisfied with the quality of food and drink in the hotel, especially the types of buffet in the western department and the specialties of the hotel, such as Golden Prize Sesame. and the hotel's specialty, the Golden Prize Mah Jongg, which is not only delicious but also has a very nice name.
The sixth question analyzes the restaurant's serving speed. From the analysis of the customer that the hotel's serving speed is very fast serving service is also an important factor affecting customer satisfaction.
The seventh question is to analyze the price of food and drink
From the analysis of the hotel's food and drink prices are very reasonable, but also in the customer customer's affordable range, especially the launch of the activities of the Western food prices more able to attract guests.
The eighth question analyzes the hygiene of food
From the analysis of the hotel's customers are not satisfied with the hygiene of the hotel, the summer buffet of desserts on top of a lot of bugs, and cockroaches, the hotel should increase the food hygiene improvement, to make delicious and more hygienic food.
The ninth and tenth questions analyze the reasons for patronage of your hotel
From the analysis of thoughtful service facilities and comfortable accounted for 60% of the proportion of friends recommending travel agencies accounted for 40%, indicating that the hotel's reputation in Nanchang is still very much.
The eleventh question analyzes whether to visit your hotel to dine
From the analysis of the majority of customers will still visit your hotel, that the hotel is very satisfied with the price, service attitude, environmental comfort.
3, there are problems
From the previous data analysis, we can draw a preliminary conclusion: at present, Longyan City, the hotel food service customer satisfaction is generally higher. In the three sample hotels - Tianya Hotel, Golden Spike Hotel
Hotel, Hengbao Hotel, which Hengbao Hotel customer satisfaction is the highest, but after analyzing my summary table, we can also find the existence of some outstanding problems, especially in the smaller hotels, there are many irregularities. In particular, the following issues:
(1) restaurant dining environment
In the first question 42% of customers chose the environment option as the main reason for dining in the restaurant. However, in the third question, 42.9% of customers scored 70 to 80 points for the hotel dining environment. This shows that with the improvement of people's living standards, people are paying more and more attention to the creation of atmosphere, more and more attention to the dining mood of the restaurant. Requirements for the dining environment is also more and more high. However, the current Jinfeng Hotel is doing very well in this regard, especially in the peak traffic in the restaurant noise in the peak period, affecting the mood of the guests dining, the hotel can also deal with the perfect perfect. The restaurant's environmental layout is very coordinated, greatly highlighting the characteristics of the hotel restaurant, giving the hotel a refreshing feeling.
(2) the health of the dishes
Health qualified guests on the most basic requirements of the dishes, dishes, if there is no health guarantee, for the guests, the loss of the most basic security. When the restaurant is in the peak season, the waiter's task is more urgent. The existence of some waiters do not follow the provisions of the operating standards to operate, in the dish when the finger stained vegetable soup, which will inevitably cause great dissatisfaction. In the hotel customers to fill in the opinion book, we found that customers complained about such a problem. This is an image of the hotel will cause great damage to the problem, need to be resolved.
(3) the speed of serving problems
From the summary table of the three subgroups, there are 46.9% of customers believe that the speed of serving in the "general" and "very slow". Serving speed is a guest is very concerned about things, serving speed is directly related to the guests of the hotel's evaluation, related to the hotel's economic interests. If the hotel is too slow to serve, and did not take timely remedial measures, resulting in customer complaints, not to mention the loss of repeat business. Hotels in the speed of food still have to have a great deal of improvement. (4) the problem of the image of the restaurant waiter
The image of the waiter in the eyes of the customer on behalf of the image of the restaurant, so the restaurant on the waiter's appearance, instrumentation requirements are very high. But from the statistical data, the image of the hotel waiter said "deviation" of the customers accounted for 40%. This means that the waiters in Jinfeng Hotel are still perfect in their appearance. In the service industry, the waiter's instrumentation, grooming, grooming is a very important service elements, every service personnel should establish a good image of the restaurant consciousness, not because of a waiter's image affects the image of the entire hotel.
Fourth, accelerate the development of Jinfeng Hotel catering countermeasures and recommendations
1, strengthen and improve the internal management structure, enhance the competitiveness of enterprises.
First, we need to grasp the embodiment of people-centered modern management. Through training, education, the use of development and other means, vigorously develop human resources, training and creating high-quality to meet the requirements of the knowledge-based economy era of modern service industry management
management personnel, in particular, hard-working and capable entrepreneurs, high-quality management personnel, high-caliber professional chefs and excellent service team. Secondly, we should grasp the management of food and beverage products as the center. Grasp the variety, quality, service, environment, information technology, modernization and standardization of management, and with the help of a wide range of in-depth and fruitful innovation activities to reduce costs, improve efficiency, improve the grade of the enterprise and enhance market competitiveness.
2, strengthen the standardization of catering market administration.
First, the enterprise should be developed to adapt to modern consumer trends, the implementation of integrity management measures and strategies to continuously improve and enhance the quality of service. Secondly, health, industry and commerce, taxation and other departments to introduce appropriate management methods and policies and regulations to crack down on false advertising, bullying behavior, in the policy to guide, effective industry planning, so that it can develop healthily, while resolutely put an end to the phenomenon of indiscriminate charging of catering enterprises by the relevant functional departments.
3, catering enterprises to reflect the characteristics of business and brand strategy.
Characteristics and brand is a long time after the test, can stand out in the fierce market competition environment, and achieved the market and consumer recognition, with a high degree of innovation and profitability of the specific performance. Catering business characteristics, focusing on the variety and quality of dishes, but the quality of service should not be ignored, must provide consumers with a comfortable dining environment and a good dining atmosphere. Whether it is the varieties of dishes, quality, service level, or dining environment, should fully reflect the food culture and corporate culture, so that customers can meet both the material enjoyment, but also to meet the spiritual enjoyment. More to the historical precipitation and cultural innovation as the basis for excavation, cultivation, development and innovation Yong dish series, encourage enterprises to develop food and beverage products, through the registered trademark, packaging and publicity of national and local specialties.
4, to be market-oriented
Combined with the actual, innovative and correct choice of business methods suitable for the development of enterprises to further improve the consumer environment. Jinfeng Hotel's catering industry should be based on the actual situation, and vigorously implement the chain operation, special fast food and fast food delivery, change the traditional way of doing business, and promote the industry's branding and scale of the process. Sound modern management system, perfect economic management system, new product development and innovation capabilities, perfect takeaway distribution system, overall operational management and supervision system, as well as advanced, scientific and standardized to manage the modern catering industry.
5, the development of chain operations
Hygiene, health, innovation, diversified development, high-quality service as a modern business management model, to obtain greater economic benefits.
6, increase publicity to create a good atmosphere for the development of the catering industry.
To give full play to the publicity advantages of all levels of government and the news media, vigorously publicize the development of catering at Jinfeng Hotel, to create the city's "Gourmet Paradise" of the importance of the necessity of publicizing the development of catering in Nanchang City, ideas, initiatives and preferential policies. Nanchang City, the main person in charge of catering to further enhance awareness, strengthen the overall situation awareness, to speed up the development of the catering industry, to create Chongqing "Gourmet Paradise" work in accelerating economic development, increasing employment and expanding domestic demand, boosting consumption in an important position, attach great importance to the formation of a synergy, and grasp the **** tube. To actively support the development of the catering industry, strengthen coordination, enhance the sense of service, improve efficiency, establish a sound incentive mechanism, *** with the rapid development of the city's catering industry.
Catering market survey report sample three:
20__ catering revenue of 25,392,000,000 yuan, an increase of 9.0% year-on-year, the growth rate continued to decline, creating the lowest growth rate in the past 21 years, down to the single digits, and 4.6 percentage points lower than the same period of the previous year, the decline has further expanded, as shown in Figure 1. High-end catering suffered a serious setback, the limit above the food and beverage revenue in recent years for the first time negative growth, a year-on-year decline of 1.8%.
From a monthly perspective, under the impact of the external market environment and policy environment, the operation of the catering market throughout the year showed fluctuations. In the first half of the year, the entire food and beverage market in April growth rate fell into the annual low of 7.9% after the tendency to improve, the growth rate rose to more than 9%, but in July and slipped to a small trough, and then began to oscillate up and down, in November, December, a continuous decline, the market gradually shrinking, and finally ended with 8.6%.
Affected by the national policy of restricting three public consumption, the revenue of catering above the limit started the year with a negative growth rate of 3.3%, the lowest point of the year, and then also fluctuated up and down, with the same consecutive declines in November and December, and finally ended the year with the same negative growth rate of 3.3% as at the beginning of the year.
Quarterly, the catering market showed a sawtooth shape, catering revenue, limited catering revenue growth in the first quarter in the lowest valley, the third quarter reached the peak, into the fourth quarter of the downward trend, and there is a risk of continued downward trend.
The mass catering market in the differentiation and integration of active groping, with the extravagance of eating and drinking to be effectively curbed, the catering market presents a "healthy and rational consumption, against waste" of a good atmosphere, the mass catering gradually to the front of the stage, gradually becoming the mainstream of fast food and snacks enterprises in the business at the same time focusing on the development of Community convenience catering, high-end catering enterprises to the transformation of mass regained the hearts and minds of the people, so that mass catering has become the main force in the development of the catering industry, maintained a steady growth throughout the year.
High-end catering market in the transition and adjustment tend to be rational, and gradually in the "high quality rather than high price" to find their own direction, to the Shunfeng, South Beauty, Beijing Banquet, Royal Xanadu and other representatives of high-end catering enterprises have to change the menu to introduce the pro-people dishes, reduce the average per capita consumption, the introduction of affordable pro-people dishes. At the same time, high-end catering enterprises have also actively changed their business strategy to diversify the market to family banquets, groups, breakfast and so on, targeting special populations to provide customized services, the implementation of multi-brand intensive replication, network marketing, looking for new growth points.
At the same time in the mass catering boom, the objective pressure on the catering business remains, to maintain unprofitable business and shut down and transfer of enterprises facing reshuffle. In 20__ years, the operating profit of the top 100 national food and beverage only 14.22%, down 48.14% from 20__ years, part of the high-end food and beverage enterprises in order to increase customer flow transformation of the public, at any cost, a comprehensive downward adjustment of the price of food and the introduction of preferential margins of more than 50% of the group purchase packages in the labor wage increases, raw materials, rent increases, high taxes under the objective conditions, a substantial reduction in prices, although winning the Popularity but the enterprise is in the plight of no profit or negative profit operation. Many areas of the country's high-end catering stores batch closure, Quanjude, Xiang'e love, small South China, country base and other listed companies have a sharp decline in profits, the industry pattern in the winter reshuffle.
Under the impact of external information technology and the innovation of internal management concepts, catering enterprises are constantly exploring new service methods and tapping into potential consumer demand, and are moving towards the maturity of the modern catering industry. In 20__, microblogging, review sites, instant messaging tools such as WeChat and Stranger have become a brand new marketing platform for catering enterprises, and enterprises such as Huang Taiji, Master Carver Beef Brisket, and South Beauty are successful examples of the application of self-media marketing platforms. Leveraging O2O, from offline to online, a series of intelligent service modes such as location search, meal reservation, ordering, payment, and review, have brought consumers a diversified dining experience.
Not only that, many catering enterprises will be semi-finished products, quasi-finished products, finished products online sales, extend the industrial chain, promote takeaway delivery business, broaden the sales channels.20_ The annual sales of quasi-finished products of Chinese food in Beijing has exceeded 30 million yuan, which is comparable to a 2,000-square-meter store. Meizhou Dongpo's takeaway sales have a monthly flow of 7 million yuan, which is equivalent to the sales of a mature large-scale catering store.
Strengthening alliances and collaborative innovation has become an inevitable choice for catering companies to reduce costs and increase efficiency. Hehe Valley and Shougang diet through complementary advantages to strengthen cooperation, both the use of Shougang staple food processing and distribution center of excess capacity, but also to meet the expansion needs of Hehe Valley. Chongqing Taoranju joint Chongqing 19 different types of food and beverage enterprises and industry chain upstream and downstream enterprises to take the road of big union, big group, big brand, big development of the embrace, integration of resources, complement each other's strengths, and through the direct procurement of raw materials, agriculture and food docking and other ways to control the cost of expenditures. Chongqing 36 women entrepreneurs and the establishment of a group of "Chongqing hot pot world feast museum industry investment group", so that Chongqing hot pot on the road to grouping, scale, industrialization, economization and development. Shanxi Province, 11 brand-name catering enterprises to warm up, in November 20___ jointly organized the "Shanxi Catering Culture Industry Investment Company Limited" to catering industry development, catering brand investment, promotion and operation.
Towards the maturity of the central kitchen construction for the industrialization of the road to lay a solid foundation. Catering enterprises through the central kitchen to achieve intensive, standardized, specialized, industrialized production, the chain stores to implement semi-finished product distribution. At present, more than 70% of China's chain restaurant enterprises have built their own central kitchens. Jiahe Yipin 85% of semi-finished products are distributed by the central kitchen, and the new central kitchen will be opened, the future can meet the distribution needs of at least 500 chain stores. Meizhou Dongpo modern central kitchen, logistics center not only for food stores to deliver products, but also become an important support for its "527 food delivery system".
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