In the era of continuous progress, reports are used more and more, and reports have the characteristics of narrative language. So what kind of report is effective? The following is a sample report of food and beverage outlets compiled by me for reference only. Let's have a look.
Restaurant research report 1 Catering industry is a food production and operation industry that provides consumers with various drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. And the dining conditions in different hotels are different. Mainly high-end catering star hotels. Before, it was all enterprise operation, with a manager in charge of sales and service and a chef in charge of the processing and production of the kitchen. Low-end hotels are different from small-scale catering industry. A person is the main operator, and everything is decided by himself. But in the final analysis, while the whole society is rationally consuming, the catering industry must adapt to the consumption situation of consumers if it wants to operate well.
Through the network information, I learned:
The "eight regulations" of the central government to improve the style of work, as well as the normalization of opposing extravagance and waste and curbing public consumption, won the applause of the people and caused the catering industry to fall into collective reflection. Since the beginning of this year, the catering industry has continuously lowered the level of consumption growth with single-digit growth, regardless of the monthly data or the first quarter data, while the catering income of enterprises above designated size has experienced the first negative growth since the reform and opening up. Faced with the changes in the general situation, heavy tax burden, "four highs and one low" and other ills, the development of the catering industry has entered a bottleneck period, and the transformation and upgrading of the industry is inevitable. China Cuisine Association believes that catering enterprises should speed up independent innovation, seek new profit growth points in business model, business format and service provision, continuously improve their competitiveness and promote the further development of the industry. Recently, many catering enterprises are taking action. Some high-end catering industries have undergone industrial transformation and received good benefits. For example, after the domestic high-end catering brand Xiang Eqing announced that the company canceled high-end catering and transformed ktv family gathering restaurant, Jingya also announced that it would return to mass catering from high-end routes. According to the chairman of Jingya Food Co., Ltd., Jingya will open a hot pot restaurant on the first floor of each store to operate seafood doulao. After the hot pot restaurant opened in July, the catering sector of Jingya Group formed a multi-format business pattern of different brands of dinner, hot pot and buffet, "let the dishes of mass catering make up for the loss of operating high-end dinner".
It has become an indisputable fact that the profit of high-end catering industry has declined. In order to turn losses into profits, more and more high-end catering restaurants began to take the "civilian" route, offering low-priced dishes or half dishes, and changed from banquet-oriented to relying more on buffets and takeaways. The president of China Cuisine Association believes that the catering industry is rich in mass consumption levels, and it is a positive attempt for high-end catering enterprises to find new target groups according to their own software and hardware conditions and characteristics.
At present, some terms have appeared: diversified development, multi-format combination and multi-service model.
Large domestic catering groups are also using standardized and systematic production, operation and management systems to realize industry consolidation. Taoranju, Qiqi Hotpot, Golden Million, Jiahe Yipin and other large catering enterprises have established their own raw material production bases. By intervening in the upstream and downstream industrial chains, entering into industries such as ecological farming and deep processing of agricultural and sideline products, industry consolidation will be completed, thus reducing transaction costs and providing strong support for large-scale production, replication and expansion of enterprises.
In addition, many catering enterprises are also seeking a combination of various formats in their business models. For example, Haidilao, Meizhou Dongpo, Goubuli and other large catering groups set up their own business districts, mismanaged and developed various projects. Delicious! Since entering China, we have been seeking multi-format development. After the successful acquisition of Little Sheep, Yum! Has reached a strategic cooperation with Country Garden Real Estate, set foot in real estate, supermarket chains, restaurants and other fields to further improve the allocation of commercial resources.
First, the hotel catering industry status:
1. The business format is diversified, and the variety is rich and colorful: comprehensive high-and mid-range hotels, restaurants, professional hotels and restaurants, as well as popular fast food, buffet, leisure meals, entertainment catering, special catering and local snacks.
In the past, the catering industry was dominated by local dishes, and northern dishes accounted for a small share. Now it has everything from Shandong cuisine to Sichuan cuisine, Beijing cuisine to Shanghai cuisine, Cantonese cuisine and Northeast cuisine, forming a chorus of various northern and southern cuisines.
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.
Fierce competition, survival of the fittest, increased the degree of "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, especially some small private enterprises lack integrity, and illegal business operations occur from time to time, 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 status and present situation of hotels in the industry;
1, the difficulty of management mode transformation:
Due to the local background, they can't undertake all kinds of business activities like other peers, which leads many businessmen who come here to switch to his home, thus causing the company's hands and feet to be bound in business form. But at the same time, this background has also brought them great industry influence and should be better used to attract customers.
2. Insufficient high-level management and technical personnel, insufficient introduction and insufficient training.
The innovation of catering cooking research is 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 the society more, and actively support business methods that are suitable for mass consumption, have business characteristics, provide honest services, are convenient and affordable, and meet 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, if the catering industry wants to continue to operate well, it is necessary to further deepen internal reform, speed up 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 enterprise management, improve the management level and profitability of enterprises. (Personal opinion only, for reference only)
Food and beverage outlets research report 2 industry overview
China has always had the tradition that "food is the most important thing for the people". As the pillar industry of the tertiary industry in China, the catering industry has been playing an important role in social development and people's life. Especially in recent years, China's catering industry has shown a rapid growth momentum and become one of the "hot" industries.
At the same time, great changes have taken place in the quality and connotation of the development of catering industry in China. The business scope and market space of the industry have been continuously expanded, the business level and enterprise management level have been continuously improved, the business format has been increasingly enriched, the diversification characteristics of investment subjects and consumer demand have become more prominent, and the number of outlets and personnel has been continuously expanded; The catering market is more prosperous, and the trend of individualization and specialization of consumption is obvious. The pursuit of healthy nutrition, chain scale development has become the theme. The development of collectivization, branding, industrialization and internationalization has been accelerated, and the modernization process of catering has been continuously promoted.
Industry characteristics
Modern catering industry has the following characteristics:
The tourist market is extensive: all kinds of tourists, social groups, enterprises and institutions, government agencies and local residents at home and abroad can be the reception targets of catering enterprises.
Dependence on national economic development: the higher the national income level, the more frequent people's social interaction and tourism activities, and the greater the demand for catering products by local residents and people from all walks of life.
The non-storability of catering service: Catering products and services are the direct contact between producers and consumers, and there is no intermediate link in on-site production, sales and consumption.
Ethnic and local flavor of products: different countries, regions and ethnic groups have different geography, climate, living environment and living habits, different local products and different types of food raw materials. Even in different regions of the same nation, there are often great differences in the above aspects, which makes catering products form various flavors with distinctive national and local characteristics. For example, western food can be divided into France, Russia, Britain and the United States. Chinese cuisine includes Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Huaiyang cuisine and Zhejiang cuisine.
Differences in catering services: Because catering services in the catering industry involve a lot of physical labor, employees' working attitudes, physical conditions and skills are different, which will inevitably lead to differences in the quality and level of catering services.
internal factor
1. Restaurants are mostly small private enterprises, which are inexpensive and suitable for students.
The home cooking in a small restaurant is not as luxurious as that in a big hotel, but it will make students feel at home outside.
3. Small restaurants are suitable for students to have small dinners, and it is easier to eat there within the tolerance of college students.
Most restaurants keep a clean and tidy environment, so that consumers can eat with confidence.
The small restaurants around the school cook faster, so students don't have to spend too much time waiting.
External environmental factors
1, among all operators, the investment cost is below 20,000 yuan, 20% is between 20,000 yuan and 30,000 yuan, 30% is between 30,000 yuan and 40,000 yuan, and 50% is above 40,000 yuan. It can be seen that business is not as simple as we thought, and even a small business needs to be managed with care.
2. Principles to follow when choosing a restaurant: When choosing a restaurant, guests mostly follow the principles of delicious food, thoughtful service and low price. But now the taste of restaurants is the same, and with the rise of prices, prices have also risen sharply, which may be the main reason for the decrease in consumer spending! Therefore, we must know that business can never lack innovation, so that business can flourish.
3. Per capita consumption: On average, 55% of consumers spend 6~ 12 yuan in restaurants, 25% in 20 yuan, 5% in 30 yuan and 5% in 30 yuan. The analysis shows that the restaurants around the school are mainly students, and the consumption level of students is low.
4. Hygiene According to statistics, 9 1% consumers have higher requirements for the hygiene of restaurants, but from the field visits, most of them can't meet the requirements. On the other hand, the reason why the restaurant business is cold and cheerless is probably that it can't meet the requirements of customers.
5. Promotion method: Among the popular promotion methods, 40.35% consumers like discount coupons, 23.07% like membership system, and 2 1. 15% like promotional gifts.
5.26% customers like bonus coupons. It is not difficult to see that consumers still prefer affordable ways to promote consumption.
6. Dining time: 5% in the morning, 20% at noon, 45% in the afternoon and 30% in the evening. Therefore, we suggest that students can avoid eating during peak hours and choose to eat in the morning or noon to improve the efficiency of eating.
7. Main business types The main types of restaurants around the school are: snacks and fast food 23.5%, hot pot restaurant 1 1.7%, specialty restaurant 29.4% and home-cooked restaurant 35.2%. Therefore, it can be concluded that restaurant operators should adopt corresponding types of restaurants to attract consumers to eat.
8. Dining frequency Through investigation, it is found that 34.04% customers often eat in restaurants, 57.45% customers occasionally eat in restaurants, and 8.5 1% customers seldom eat in restaurants. It can be found that there is still a great potential market in the catering industry, and operators can attract customers through more perfect business strategies.
9. Major consumers in the consumption survey of restaurants around the school, students accounted for 64%, peripheral workers accounted for 32%, and others accounted for 4%. It can be seen that the restaurants around the school are still dominated by students.
Since the reform and opening up, China's macro-economy has maintained sustained and rapid growth. In 20 17, the GDP reached 3,979.83 billion yuan, an increase of 9.5% over the previous year; The added value of the tertiary industry reached 17 1005 billion yuan, an increase of 9.5% over the previous year, with a per capita GDP of 27,200 yuan.
The sustained and rapid development of China's economy makes the national income (per capita disposable income) level continuously improve, and the residents are getting richer and richer. In 20 17, the per capita disposable income of urban residents was 19 109 yuan, an increase of 7.8% over the previous year after deducting the price increase. The proportion of food consumption expenditure of urban residents in the total household consumption expenditure is 36.2%. According to relevant reports and the predictions of authoritative organizations, China's economy will continue to maintain high growth until 2020.
Influence of environmental change on catering industry
The catering industry is closely related to the development of the national economy, and the sustained development of the national economy provides the impetus for the rapid development of the catering industry. The sustained development of macro-economy has promoted the rapid growth of various industries and the continuous improvement of people's income level, and the continuous growth of residents' consumption power has directly led to the increase of residents' catering expenditure.
With the continuous increase of population and the continuous improvement of urbanization level, the number of people eating out has increased, and the income of catering industry has increased significantly. It is emphasized in relevant reports that by 2020, the proportion of urban population in China will increase obviously, and the increase of urban population will lead to the increase of eating out times and promote the development of catering industry.
With the development of economy, people's concept of life has changed, and so has their consumption pattern. Urban residents tend to spend more time on work and socializing, or for the purpose of socializing and experiencing delicious food, and would rather pay more for eating out than before. China's rapid economic development, as a big country's economy, inevitably needs to start domestic demand, and catering industry is one of the important industries to expand domestic demand.
From the perspective of business consumption in various countries, when the per capita GDP changes from 1000 USD to 3,000 USD, the proportion of subsistence consumption decreases, but when it reaches 3,000 USD, food expenditure is still the largest proportion, exceeding 30% of the total expenditure. Considering that the total expenditure increases by 200%, even if the proportion of expenditure decreases, the total growth is still considerable. After China's entry into WTO, a large number of foreign capital and foreign enterprises entered China, and foreigners with different eating habits and cultural backgrounds gathered in China, which provided more space for the development of catering industry in China. With the acceleration of China's opening to the outside world, world-renowned catering enterprises will enter the China market more, and foreign advanced management experience, scientific operation mode and business philosophy will be more deeply integrated into China catering enterprises.
At the same time, China catering is accelerating the pace of "going out". The successful hosting of the Beijing Olympic Games and the Shanghai World Expo has provided a new stage for promoting the catering culture in China.
Competitive analysis
After years of reform and development, China's catering market has entered a new stage, and some new changes have taken place in market competition.
From simple price competition and product quality competition, it has developed into the competition between products and corporate brands and the competition of cultural taste.
From single store competition and single format competition to multi-format, chain, collectivization and large-scale competition. The industrialization of catering processing and chain operation mode will become the mainstream of the development of catering industry in China, and the competitive advantages of top 100 enterprises and superior enterprises will be more obvious, and the industry concentration will be further improved.
From local development to foreign development, from small cities to large and medium-sized cities, from the eastern coast to the central and western regions; Others extend from big cities to small and medium-sized cities, from west to east. Nowadays, the concept of region has faded, and the market radius of competition among catering enterprises has been greatly extended.
Competition between Chinese and foreign catering enterprises has intensified. Catering industry is an early industry of reform and opening up. Foreign capital, especially some internationally renowned brand enterprises, has been pouring into the catering market in China. The catering industry in China has been facing strong challenges from foreign catering brands. Compared with foreign catering enterprises, domestic catering enterprises have a big gap in hardware and software, especially in management and service.
Analysis of consumption behavior
In recent years, with the improvement of the income level of Chinese residents, the acceleration of the pace of life and the renewal of consumption concepts, the catering industry has developed rapidly, and Chinese catering consumers have shown three major development trends.
First, business consumption has increased. Economic development has promoted the increase of commercial activities, and commercial entertainment activities have promoted the rapid development of high-end catering.
The second is the increase in alternative consumption. With the development of economy and the increase of residents' income, more and more people choose to spend money in hotels instead of cooking by themselves, which is reflected in the popularity of New Year's Eve dinner in recent years.
The third is the increase in forced consumption. More and more white-collar workers and migrant workers are short of time and have no conditions to cook for themselves. They are helpless and forced to eat in restaurants, which promotes the development of fast food industry.
Hotel survey report 3 With the rapid and stable development of county economy and the continuous improvement of living standards of urban and rural people, the catering industry in XX county has developed rapidly in recent years, and has become an industry with faster development speed and growth rate in residents' living consumption demand. It has formed a diversified business pattern with the development of various economic sectors, providing a service environment integrating leisure, catering and entertainment for urban and rural residents, foreign tourists and business activities. The rapid development of catering industry has played an important role in stimulating the rapid growth of the total retail sales of consumer goods in the county.
First, the status quo of the catering industry
(A) the basic status quo
In recent years, with the scientific planning and expansion of urban areas, the construction of small towns has developed rapidly, and the scale of cities has expanded rapidly. The catering industry relies on urban construction for development. According to the planning guidance and free development trend of government macro departments, catering outlets are mainly distributed in counties, railway stations, Luomen and other areas. Large scale, many employees, five outlets, good management and considerable economic benefits. The forms of enterprises are mainly private enterprises and individuals. The main representative enterprises are XX government guest house, Dukang Hotel, Hidden Dragon Hotel, Yingshanhong Hotel, Jindu Hotel and other high-end comprehensive service outlets. These dining places have complete internal facilities and unique rooms.
With the rapid and stable development of population urbanization, the catering industry has shown a rapid development trend. In the bustling commercial and trade circulation area, there are not only large comprehensive hotels, but also Haifeng Hotel, Kaisheng Hotel, Jinlong Hotel and other hotels, as well as some popular small catering outlets such as beef noodle restaurant, Sichuan restaurant, hot pot restaurant, dumplings restaurant, steamed stuffed bun shop and mutton restaurant. According to the statistics of the industry and commerce department, there are 453 catering stores in the county, including 4 catering enterprises above designated size, with 1 178 employees. According to the data of county statistics bureau, the retail sales of catering industry reached 2 1 1 billion yuan in 20 12 years, up 4 1% year-on-year. It can be seen that the catering industry has developed rapidly in our county and has become a bright spot in the current consumer market in our county.
(B) the characteristics of the rapid development of the catering industry
1, diversified business entities. With the deepening of economic system reform, the economic structure of catering industry has changed obviously. Private enterprises, joint-stock companies, chain stores and individual enterprises have developed rapidly and their market share has gradually expanded. At the same time, state-owned enterprises gradually withdrew due to various factors, and the state-owned catering industry ceased to exist. Generally speaking, the overall scale and grade of private enterprises and individual catering industry have gradually expanded and improved, and the trend of diversification of business entities has become more obvious.
2. The variety of catering business is constantly complete. There are high-grade traditional hotels, restaurants, hotels and chain stores in the urban area, including traditional noodle restaurants, Lamian Noodles Restaurant for imported Lanzhou beef, dumplings and mutton restaurants. Snack bars and food stalls are all over the streets, giving consumers more choices in types and the catering industry culture has also been developed.
3. Mass consumption. Whether it is a high-end hotel or a self-employed enterprise, consumers are concentrated in the mass group, and get support by providing the public with a comfortable consumption environment suitable for their tastes, consumption concepts and consumption levels, proper collocation of special diets, affordable prices and excellent environment.
4. "Holiday consumption" increased rapidly. With the change of income level and consumption concept, the consumption of catering industry is increasing, especially the rapid growth of holiday catering industry, which not only enlivens the market, but also forms new characteristics of consumption.
Second, the problems in the catering industry.
Although the overall scale and quantity of catering industry in XX county are gradually expanding, and the total sales volume is also increasing year by year, there are still some problems, mainly:
1, the macro-control is not strong enough and the management is not in place.
(1) Except for the supervision and management of industry and commerce, taxation, health, food and drug supervision, public security and other departments, it is difficult for the government to fully reflect the strength and role of other supervision, lacking the industry management of industry associations, and the role of industry self-discipline and coordination services lags behind.
(2) The catering industry development planning and network layout planning are not obvious. In recent years, it is basically in a state of spontaneous adjustment and blind development, and the network construction is more casual and the layout is not reasonable.
(3) There are no industry standards and norms, and the catering industry mostly refers to other enterprise standards and norms.
2. The management concept is backward, and the overall quality needs to be improved.
(1) Some hotels have not got rid of the traditional influence in business philosophy, business model and management technology, with backward enterprise management and low scientific degree.
(2) Management talents are insufficient, training work can't keep up, and talent introduction is not enough.
3. Most catering enterprises have backward hardware facilities. The investment in purchase and replacement is very small, which makes it difficult to meet the needs of consumers to some extent, which makes the service quality lag behind and leads to the slow improvement of service quality and service function.
4. The regional economic development and the internal development of the industry are unbalanced. Different income levels of service personnel lead to greater mobility of service personnel. Those who have mastered a skill after training will go to other places to apply for a job at any time, and new entrants will have to start training again, so it is difficult to improve the service quality.
At the same time, it also affects the cohesion of enterprises and the centripetal force of employees. Sending training investment is risky, and missing the opportunity of communication in different places, introducing management experience, management technology and service quality is the main factor that makes it difficult to improve service quality quickly.
Three. Suggestions and measures
1, give full play to the functions of government departments. Reasonable planning of network construction and scale, guidance, supervision, management and coordination of services will make the catering industry develop more rapidly.
2, the establishment of trade associations and give full play to the organization and coordination role of trade associations. Cooperate with industry authorities to formulate industry development plans, network facilities layout plans, publicize industry policies and regulations, and improve industry management systems. , so as to make the development of the industry more standardized and standardized, and improve the overall management and service level.
3. Open wider to the outside world and introduce advanced management talents and management experience.
(1) Vigorously introduce high-quality management talents and management methods, and engage in business with modern management concepts, business models and management technologies to make business management more scientific.
(2) Strengthen the training of employees in the catering industry, improve the overall quality, and train high-level managers and professional and technical personnel engaged in services.
(3) Introduce special dishes and local famous dishes, and also introduce western food to promote the integration of China and the West and meet the needs of consumers at different levels.
(4) Introduce chain operation of catering industry.
4, the implementation of brand engineering, the development of characteristic management. Especially the catering industry, we should creatively build famous brands and develop characteristic management. This characteristic management strategy is an important content to improve the core competitiveness of the catering industry.
5. Strengthen management and guide operation. Strengthen the management norms of departments and industries from a macro perspective, guide the catering industry to rationally arrange outlets and standardize operations. As far as the catering industry is concerned, efforts should be made to strengthen internal management, scientific management and standardize services. Strengthen management, cultivate and enhance enterprise cohesion; Promote the development of employees' centripetal force and improve the joint force of enterprise development; Promote the stability of employees and service personnel, so as to strengthen internal training, improve the overall service quality and strengthen the service function of the city.
;