According to the latest data released by the National Bureau of Statistics, from January to May 2017, the national catering revenue was 1,529.3 billion yuan, an increase of 11.0% year-on-year; the catering revenue of units above designated size was 371.2 billion yuan, an increase of 7.8% year-on-year, a substantial increase of 1.1 Percentage points, the leading role of branded catering is obvious.
Nowadays, the level of refinement in the operation and management of the catering industry is increasing. The design of the route is no longer just a route, but the basis for the efficient operation of the entire restaurant, which has been subtle to every link and detail of the work. It can be said that the movement line has become a "vessel" of the space, and the circulation and smoothness of the movement line are also related to the operating efficiency and customer experience of a restaurant.
Traditional high-end catering brands have come to an end, Internet celebrity shops have risen, and major catering brands have issued second cards one after another. The catering industry is really unpredictable. Consumer preferences brought about by the market boom have also begun to diversify, experience-oriented, younger, small and beautiful, specialized and sophisticated, light food, etc. How different is China's catering industry?
According to the Boston Consulting Group, the Chinese consumer market will have an increase of US$2.3 trillion in 5 years, and 65% of it will be brought by the post-80s, post-90s and post-2000s. Similar data is conveying the same message: this is a group of people who must do everything possible to win.
According to relevant data, the closure rate of the catering industry is getting higher and higher, from about 10% in previous years to more than 20%. In addition, 30% of restaurants are not profitable. In the daily operation of the restaurant, in addition to providing customers with a variety of dishes and services to earn operating income, it can also obtain higher turnover in the sales of dishes, that is, increase the customer unit price. This part of the income will occupy a lot of money. proportion.
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!