You must think carefully before opening a restaurant. Under the premise of conforming to the market environment, you must understand the consumer's psychology, pay more attention to the dining experience, and meet the needs of consumers at different levels with humanized services.
"As of the third quarter of 2016, the total number of restaurants in the country has exceeded 6 million, of which Chinese food accounted for 75%." A few days ago, Wu Jian, Dean of China Catering Industry Research Institute (Special Reading), presented at the 3rd China Business Data Application Summit Straightforward, a set of data released by Chenzhi Business Information Consulting Co., Ltd. is listed.
According to the latest data released by the National Bureau of Statistics, from January to November 2016, the national catering revenue was 3,244.7 billion yuan, a year-on-year increase of 10.8%, continuing to maintain double-digit growth. The China Culinary Association predicts that the catering industry will achieve the expected target of 3.5 trillion yuan in 2016, and the eight major trends in 2017 have emerged.
The scale of China's catering market exceeded the 3 trillion mark as early as 2015. Data shows that from January to November 2016, the national catering revenue was 3,244.7 billion yuan, an increase of 11% year-on-year. Under the influence of the huge market, high industry growth rate and the Internet, the development of local Chinese catering brands has undergone several adjustments and some new changes are also taking place. The development of foreign catering brands in China has gradually changed from "outside" to "inside", and the development of local catering brands with Internet thinking has not been smooth sailing.
The owner of the restaurant said: "Why do I have to work hard so I can't wait to serve the dishes myself; I have been so considerate for the customers, and tried countless chairs to test the uncomfortableness of the chairs... Obviously I have done so hard, but the end result is that the restaurant is still Nobody is angry, even losing money, and employees still complain."
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!