1, the scale is becoming smaller and more beautiful.

Traditional restaurants are large in scale, and the brand appeal has always been reflected by "big". Since catching the "express train" of the Internet, the scale of new catering has become smaller and smaller. The first reason is that the huge storefront is like a heavy elephant. It is difficult to "turn around" when the new situation comes, and it is difficult to adapt to the fast pace of market changes.

Therefore, "slimming" is the practice of many traditional large restaurants; The second reason is that customers' consumption thinking and habits have changed. Light catering is more popular with everyone, and fewer and fewer consumers choose to eat in large restaurants. The third reason is that customer needs have become more diversified, targeted and personalized, and segmented categories have become more and more popular.

Customers can eat whatever they want, not what restaurants provide, and the success rate of targeted business for target groups is higher.

2. Investment is becoming more and more "small and beautiful"

Because the consumer demand of customers is no longer large, but refined, requiring category specificity and characteristics, many catering investors tend to be "small and beautiful" and focus on a certain category to open stores. Just as the hot pot industry has gradually developed from a big hot pot to a small hot pot, the small hot pot has developed a diversified development model, which is constantly adjusted according to the needs of customers.

3. Planning is becoming more and more "networked"

The propaganda mode of the Internet has led to the rise of a large number of new restaurants. For example, a social platform can help you complete a good story with the help of information technology, so more and more restaurants pay more attention to using the Internet to plan and spread. This fission spread has given many catering people a shot in the arm and made them taste the taste of "overnight fame".

This is one of the most remarkable characteristics of the catering industry now. It is very important to correctly understand the essential significance of Internet to catering consumption. The consumption process of catering is an experience process that integrates rigid demand, service and socialization. Therefore, the role of the Internet should be to consider how to make customers eat better, how to make services better, and how to carry out social activities beneficial to customers.

4. Development is becoming more and more "tagged"

With the development of catering industry, personalized label attributes are increasingly reflected. Tagging can make restaurants more recognizable. Only with recognition can there be differentiation, and only with differentiation can there be competitiveness. Labeling can also deepen customers' memory. Now there are many brands and many choices. Labeling your restaurant with different labels will make consumers remember it better.

For example, the "customer-oriented service" of Haidilao Hotpot and the "Close your eyes and everything is delicious" in Xibei Youmian Village are all "labeling" of services and products. Restaurant labeling is an effective strategy for publicity and long-term development.

5. Management is becoming more and more "functional"

The catering industry used to pay great attention to the management of personnel and rules and regulations, but now it pays more attention to "functional" management. Functionalization of restaurants is an important measure at present and in the future. Cutting off redundant functions can not only save costs, but also make the operation of restaurants faster and more flexible. Under the old management mode, there are many people, low efficiency, many links and serious waste; After "functionalization", flat operation can reduce levels, improve efficiency and save costs.

Nowadays, food and beverage outlets don't have to be large and wide to serve all customers, but only need to meet the needs of target customer groups. Crowd segmentation, market segmentation, product segmentation, service segmentation, paying more attention to personalized consumption, and paying more attention to the improvement of cost performance, all of which need to be considered in functional management.