Restaurant chain stores continued to expand, with Shanghai leading the way in growth.

The catering industry in China has entered a new stage of chain operation mode and industry development industrialization. Catering chain enterprises are a consortium of several enterprises that operate similar catering service products through the catering chain management mode. The standardized, unified and large-scale management form of catering chain enterprises has obvious advantages compared with the traditional catering single store management. With the continuous development of catering chain industry in China, the number of stores is increasing, from 65,438+05,333 in 2065,438+08 to 365,438+00065,438+0 in 2065,438+08. It is preliminarily estimated that the number of stores will reach 33,000 in 2065,438+09, with a compound growth rate of 9%.

Judging from the regional distribution of stores, the number of stores in Shanghai, Beijing, Guangdong, Zhejiang, Jiangsu and other regions is in the forefront of the country. In 20 18, the number of stores in Shanghai restaurant chain industry ranked first in China, reaching 6,202, an increase of nearly 60% year-on-year, with an obvious growth rate; Secondly, the number of restaurants in Beijing chain industry reached 5624, ranking second in the country; Based on the proportion of stores in 20 18, it is estimated that the number of restaurants in Shanghai will increase to 6,602 and that in Beijing will increase to 5,987 in 20 19.

The epidemic has accelerated the reshuffle of the industry, and more than half of the enterprises will undergo digital transformation.

Although the number of restaurants in China has maintained a steady growth, in 2020, due to the COVID-19 epidemic, the catering industry suffered a full-scale impact and far-reaching impact, and even some large catering chain enterprises faced enormous operating pressure. According to statistics, in 2020, only 1-2 months, the number of cancelled enterprises in the catering industry has reached 1.3 million. According to the survey data of China Hotel Association, more than 50% catering enterprises will close 20%-80% stores, and 3% catering enterprises will completely quit the industry.

Regarding the impact of the epidemic on the operating performance of chain enterprises, the Investigation Report on the Impact of COVID-19 Epidemic on China Chain Catering Industry issued by China Chain Store & Franchise Association shows that according to the amount submitted by enterprises, the total losses of sample enterprises in June 2020 accounted for 4.3% of the sales in 20 19; In February, all kinds of losses accounted for 5.6% of the annual sales in 20 19.

On the other hand, as a black swan event, the epidemic will accelerate the reshuffle of the catering industry and bring about automatic differentiation within the industry. For the development after the epidemic, 80.3% sample enterprises plan to continue to open stores after the epidemic; Secondly, 67.6% of the sample enterprises indicated that they planned to upgrade their supply chains or digitally transform their enterprises. 63.4% of the sample enterprises will lay out the retail development of brands and the group development of enterprises; 22.5% sample enterprises should strengthen cash flow management or have plans to prepare for listing; 19.7% of the sample enterprises plan to try unmanned equipment or unmanned restaurants.

—— The above data comes from the Business Model and Development Trend Analysis Report of China Restaurant Chain Industry by Forward-looking Industry Research Institute, which also provides industrial big data, industrial planning, industrial declaration, industrial park planning, industrial investment promotion and other solutions.

I think internal meals are the main business of Chinese catering, and take-out can only be regarded as a sideline.

During the epidemic, the catering industry can transfer part of its catering business online because it is not allowed to eat normally, but the proportion of such transfer is limited, and the business volume is not enough to support the normal operation of a store.

Takeaway can only bring cooked food to guests. When guests come to the store for consumption, some consume dishes, and some consume services. The environment in the store and even the tableware with dishes are exquisite. Together, these can be regarded as a complete consumption experience, which is irreplaceable by take-away.

Everyone knows that the catering industry makes money, and once it loses money, the speed is unexpected. At this time, "living" is king. The takeaway business is not enough. I think I can visit enterprises, institutions and office buildings, and get in touch with a certain number of lunch boxes, so as to be affordable, meager profit and hygienic. Strive to add these businesses to the restaurant business and strive to achieve normal operation in the store.

When the epidemic has really passed, everyone can rest assured that with a normal development environment, we will go to the healthy and diversified development direction of the catering industry.

The direction of catering industry is mainly reflected in the "three-oriented": first, the popularization of service objects. With the overall improvement of national income, public catering consumption has become a routine behavior, and people's three meals a day are changing from home cooking to restaurant cooking, which makes the catering market share explode in recent years, with double-digit growth for many years. The second is the industrialization of food cooking. Factory food is fast, stable and simple, and is replacing traditional handmade food as the mainstream. The third is the standardization of catering management. In recent years, the relevant state departments have attached great importance to food safety and issued various policies to strengthen the management of catering enterprises, helping catering enterprises to improve their management systems and methods, making the daily management of catering enterprises increasingly standardized and fundamentally ensuring the prevention of food safety. At present, this "three-oriented" reflects the improvement of people's living standards and the country's attention to food safety, and will remain the development direction of the catering industry in the future.

What is the development direction of catering industry? I am also a catering person, because during this time, I can't go out, and restaurants that don't make takeout can't survive. At first, I was a little confused. Later, I thought and thought carefully and summed up several points. The future development direction and route of our catering.

First, few but fine, vertical deep ploughing, the category does not lie in many, but in doing fine, making its own characteristics, others can not imitate.

Third, the network is everywhere. This network is the Internet, the Internet of Things, and a new self-media platform, which integrates the coordinated development of the whole network resources.

Fourth, we should equip our own catering logistics. Even a small shop should be equipped with one or two of its own food delivery staff to avoid being cut by those takeaway platforms and open at any time.

Just do the above. There is a persistent perseverance, and you can walk out of your own characteristic road at any time. The market will give us a clear sky. This is my personal suggestion and opinion. I hope everyone has a better view, and welcome to comment on each other! 88

Brand and small area

Explosions, strong perception and strong IP can be remembered by customers.

Supply chain capability is becoming the core capability of catering chain enterprises.

Retail catering

Restaurants become a terminal sales scene with specific traffic.

Catering is an invincible industry, and food is the most important thing for the people. This is an eternal topic. To develop the catering industry well, we should have our own distinctive personality and characteristics from theme selection, market positioning, image packaging to dish design. To create a brand, without brand awareness, it is difficult to stay in the catering industry for a long time. How to make a distinctive industry depends on your innovation and management ability.

Many restaurants will be closed this year. If this is the cause of the epidemic, many people can't go on. Is it possible to break out after the epidemic? I hope I can stick to it and stick to it. Sunshine always comes after a storm.

In the future, consumption in China will be upgraded, and so will the catering industry. First, the service should be upgraded to meet the needs of future consumers. Second: quality should be improved, which is the basis for consumers to trust. Third: efficiency should be improved and management level should be improved. Fourth: innovation, to guide consumers to keep healthy. Fifth: let Internet thinking and modern technology be integrated into it.

As a catering enthusiast, I think the catering industry will undergo fundamental changes regardless of whether it is affected by this epidemic, which is embodied in the following aspects:

1, the explosive growth of the media has spawned a large number of gourmets. With their own cooking skills, they can do business in Tik Tok without opening a shop. Live broadcast and short video have brought them huge traffic and benefits. This low-cost, zero-risk and high-yield has attracted countless people. However, if you want to occupy a place in this field, you must not blindly follow the trend and have your own characteristics, such as. At the same time, it should be grounded, not too complicated. Most fans think it's easy to give up if you can't learn. Therefore, food sharing is the fastest growing direction.

2. Traditional restaurants should be changed, and the dishes should not be large and complete, which will increase labor costs and waste of ingredients. They should be small and refined, and constantly enhance the dining experience while ensuring the taste and quality. Products are regularly updated to meet the taste requirements of old customers, and at the same time, new customers are constantly attracted, and word-of-mouth is the biggest publicity.

3. The anti-risk ability of big stores is much lower than that of small stores, with low cost and easy transformation, so there will be more and more small stores in the future.

4. In terms of scale, small but scattered is gradually replaced by scale, branding and chaining, and the awareness of recognizing brand consumption is getting heavier and heavier, so no matter how small the store is, it is necessary to attach importance to brand development.

5. Many people are optimistic about take-out. In my opinion, take-out is actually a chicken rib. The platform is high, the pricing of merchants can't be too high, and the customer experience will not be too good. Therefore, take-out can't solve the fundamental problem, at least short-term internal and external sales will not bring fundamental changes to merchants, and some even become a burden.

In the future, smart hotel owners will have to transform into buffet-style restaurants in order to survive well.