With the increasing living standards of modern people, the post-80s and 90s who have become the main consumers prefer to eat out and are more and more particular about the catering experience. The diversification of consumption promotes the increasing demand for the catering market, and emerging catering Entrepreneurial brands have emerged one after another, and there have been many "golden" big names in the industry, and catering entrepreneurship has become the first choice of many entrepreneurs.
"Difficult to recruit and retain" is a common problem in the catering industry. The instability of personnel intensifies the operational burden of restaurants, which not only makes the cost of personnel training high, but also directly affects the dining experience of customers. In the fierce market competition, how to build a stable and high-quality catering service team has become a new round of competition for various catering brands.
The catering industry is gaining momentum and fiercer competition is beginning to stage. Almost every day, the old-fashioned plot of "the wave behind the Yangtze River pushes the wave forward, and the wave before it is shot to death on the beach" is being staged almost every day. There are as many old stores as new stores rise To decline. Catering competition is fierce, and pain points restrict development. How to break the siege?
The overall environment of Internet + catering is becoming more and more obvious. The "2016 Catering Consumption Survey Report" recently released by the China Cuisine Association allows everyone to understand the new changes in catering consumption in 2016. With the gradual upgrade of catering consumption, catering categories are becoming more and more subdivided, consumers have more and more choices, and brand loyalty is developing in a trend of polarization.
The word "foodie" quickly became a character label that young people talked about. Who prefers to eat? Who knows how to eat better? Who is more willing to regard "eating" as an attitude and way of life? The answer is undoubtedly the post-90s. Want to become a favorite restaurant for post-90s? Do you know the dining characteristics of post-90s?
Not all restaurants are suitable for take-out during the Spring Festival, but what needs special attention when doing take-out during the Spring Festival? The following precautions should be known to every restaurant owner.
The epidemic has prompted restaurants to open up new profit points, so mining private domain traffic has become a compulsory course for catering people!
The micro-meal intelligent system understands the restaurant's "customer-centric" principle, obtains customer information through multiple channels, and intelligently classifies customer behavior data, thereby improving store operation efficiency!