Food and beverage survey report:
I. Summary
As the vanguard of the catering industry in China today, fast food is increasingly favored by consumers and gradually becomes the main force in the catering market because of its adaptability to the mass consumption level. The steady development of China's social economy and the continuous improvement of people's living standards will make the development environment and conditions of fast food industry more mature, the market demand will be further enhanced, and the development prospect of fast food industry in China will be broader.
I am going to open a fast food restaurant in European and American universities and made a market survey. Through the feedback of the questionnaire, I got useful information to help us establish and operate fast food restaurants.
Second, the investigation background
The fast food industry in China started late. In April 1987, KFC fast food chain entered the Beijing market as an opportunity, which opened the rapid development of modern fast food in China. After years of development, the fast food industry in China has developed rapidly and its market share has been expanding. In the 1990s, when the gross national product increased by 78% year-on-year, the fast food industry in China grew at a rate of 20% every year, and the profit rate of the industry was between 15%-25%. Fast food industry has become an important force supporting the sustainable development of catering industry and a new economic growth point.
Since its birth, the overall development trend of fast food industry in China is good, which meets the requirements of social development. The fast food industry continues to develop and the market grows steadily. Since 20__, the golden age of China's fast food industry has arrived, and it will gradually spread to the whole country with Beijing and other big cities and developed areas as the center, and move towards a mature development stage. The fast food market in 20__ can be described as hot spots. The competition between Chinese and foreign fast food enterprises has escalated, and the fast food industry has developed well. Many enterprises have begun to enter the stage of expansion and acceleration. For catering enterprises, chain is the main means of expansion. In 20__ years, a new mode of chain development appeared, and the forms of joining became more diversified. In addition to joining and direct selling, hosting mode has become a new choice for many enterprises.
The steady development of China's social economy and the continuous improvement of people's living standards will make the development environment and conditions of fast food industry more mature, the market demand will be further enhanced, and the development prospect of fast food industry in China will be broader.
Third, the purpose of the investigation
In order to understand the customer's consumption scope and market situation, in order to locate the price, market and operation mode.
Fourth, the survey method
The method of combining quantitative analysis and qualitative analysis is adopted.
Verb (abbreviation of verb) investigation process
This questionnaire survey * * * received valid questionnaire records 10.
Data analysis of intransitive verbs
1. Will you eat because of the promotion of the new restaurant?
2. What factors affect your choice of fast food?
3. How often do you choose fast food?
4. When do you usually choose fast food?
5. How much does it cost each time?
6. What is your main reason for choosing fast food?
7. Where do you usually choose fast food?
8. What kind of food do you like personally?
Seven. The results of the investigation
From the data of questionnaire analysis, it can be seen that 50% people choose fast food at least once a week, and students aged 65,438+08-25 have the highest frequency of eating, of which breakfast and lunch account for 50% and 40% respectively. Our store decided to focus on breakfast and Chinese food on a full-day basis, and most people can't spend 10 yuan and 10-20 yuan every time. Breakfast price 6 yuan. 70% people choose fast food because of convenience, which is the characteristics and advantages of fast food in an increasingly fast social rhythm. 80% of teachers and students eat at school, which shows that we are correct in choosing the geographical location of the school. People who like Chinese fast food account for 50%, and those who like western fast food account for 40%. Our store has decided to choose a characteristic business model with Chinese fast food as the mainstay and western fast food as the supplement.
Teachers and students have no time to eat in class in the morning, so whether the food is convenient and fast becomes the primary consideration in choosing a restaurant. In addition, price, variety, hygiene and service quality are more important. Most people will eat because of promotional activities. From the above, we can basically determine that the market for our projects is broad and the prospects are good. Nowadays, more and more people are more cautious about their diet and attach great importance to the quality of dishes. Therefore, we should attach great importance to improving the quality of our dishes, especially the hygiene of our dishes.
In order to increase our turnover, we will hold special events regularly. Give small gifts to customers after meals during festivals.
Food and beverage survey report:
Leading speech
Investigation time: _ _ _ _ _ _
Research location: Bird of Paradise in Xiaonanguo
Research methods: field investigation, internet access and written materials.
Survey content: China restaurant.
Objective: To find out whether the corporate culture, pilot dining culture and hotel interior design meet the requirements of the use function, spiritual function and adaptability of public dining space. Through investigation, on-the-spot investigation and specific case analysis, we can increase the knowledge about commercial space design, further understand and recognize the problems that should be paid attention to, and lay a good foundation for the next Chinese restaurant design.
The second question introduces the basic situation. Modern Chinese food is in the same strain as the historical tradition, but the management mode and content have changed. In the past, a Chinese restaurant can be passed down from generation to generation, but now it must be reformed and innovated, otherwise it will not survive. The content of Chinese restaurant management is becoming more and more abundant. The catering industry in China has great potential now. The development of tourism, especially the development of international tourism, has made great innovations in catering management, especially cultural services in China. Generally speaking, the business scope of Chinese restaurants is as follows:
1. consumption: simple in-store consumption such as eating, hot and cold drinks, special foods, etc.
2. Entertainment: mahjong, chess, tea, lottery and other services are provided free of charge.
3. Activities: Income from holding various banquets, weddings, funerals and other activities.
As far as business content is concerned, Chinese restaurants can be divided into cultural, commercial, mixed culture and business, self-affirmation and swarming.
Three. Survey introduction
1. Location: Xiaonanguo
Cultural background: Shanghai-based Xiaonanguo Catering Holdings Co., Ltd. owns and operates one of the largest chinese dinner table chain restaurants in China's mid-to high-end market.
Regional functions: private room, booth area, seating area, front desk, kitchen, bathroom and staff locker room.
Area analysis: main floor.
Front desk: for cashier to order food and welcome guests. The front desk manager handles things.
Kitchen: Chef's studio prepares delicious food for guests. Booth area: for couples, it is interesting and semi-private.
Scattered seating area: the dining space for most people who don't have much demand.
Private room: prepare family dinner or large-scale dinner, which is private and makes guests more relaxed and free.
Toilet: for the convenience of guests and service personnel.
Staff locker room: the working space for staff to prepare for work.
Decoration style: Chinese and western restaurant
Location: Bird of Paradise
Cultural background: Traditional restaurants in China.
Regional functions: private rooms, scattered seats, front desk, kitchen, bathroom, staff locker room.
Regional analysis: * * The first floor, mainly based on the end of a banquet, is positioned as a commercial restaurant and pursues the highest interests.
Front desk: for cashier to order food and welcome guests. The front desk manager handles things.
Kitchen: Chef's studio prepares delicious food for guests.
Scattered seating area: the dining space for most people who don't have much demand.
Private room: prepare family dinner or large-scale dinner, which is private and makes guests more relaxed and free.
Toilet: for the convenience of guests and service personnel. Staff locker room: the working space for staff to prepare for work.
Decoration style: Modern Chinese restaurants focus on products and profit from commercial operation. Therefore, it also operates profitable projects such as iced tea, wine and meals, similar to tea restaurants. Green vegetation is used as a partition to distinguish different areas, block the line of sight, play a private role, set up private rooms, and meet the business talks that pursue high privacy.
Decoration style: modern Chinese restaurant
Survey and summary of four topics
Summary: The plane layout is reasonable. Some rooms are treated with lighting because of insufficient light, which not only solves the problems caused by insufficient light, but also makes the indoor environment more rich and diverse, adding a touch of luster to the room. The environment is elegant and can also be used for business people to discuss and communicate, but the sound insulation between rooms is not good.
Disadvantages: Most restaurants only provide catering services without considering the needs of guests. Some high-end customers have their own unique tastes and hobbies, and restaurants cannot satisfy them one by one. This is also the reason why they do not grasp these consumer groups. We should provide special services for our guests and provide convenience and services for high-end consumer groups.
Orientation of Five Themes China food culture has been circulating in China for thousands of years, and there are many excellent places in its development. China is the birthplace of China's food culture. The connotation of China's food culture is actually the concrete embodiment of China's cultural connotation, which must be combined with China's Han culture. China is known as the country of etiquette. The combination of China's catering cultural spirit with China's cultural connotation and etiquette is a cultural phenomenon with distinctive China cultural characteristics, which can also be said to be a etiquette phenomenon. Chinese restaurant is a good choice for middle and high-end consumers who have a stable economic foundation and are used for leisure and business negotiations. The environment is quiet and relaxing, and people are looking for the last peace in this noisy city. Middle-aged people with mature and stable thoughts will be more willing to spend their leisure time on catering in China, combine Chinese food with ancient religious beliefs in China, and taste and comprehend life at the same time.
To sum up, it is natural to use Chinese style in Chinese restaurants, but without carefully designed application of China elements, it often looks chaotic and rough. The space I designed covers an area of about 540 square meters. Its design is well-organized, and the winding corridor divides the indoor space into several pieces. The application of Chinese style and western modern design, the combination of old and new is just right, giving people a small and fresh feeling. Make the overall design achieve the best aesthetic effect under the premise of use.
Fan Wensan, a catering survey report
I. Overview
With the development of economy and the improvement of people's appreciation level, the catering industry has higher and higher requirements for its dining environment, which also makes the indoor space have an indissoluble bond with the catering industry. In order to better understand the restaurant space and grasp the overall trend, I conducted an in-depth investigation of the restaurant.
Second, the purpose and content of the study
(A) the purpose of the study
1, understand the restaurant environment.
2. Only by mastering the space of the dining room can we have a preliminary understanding of the creation of the dining environment.
(2) Research content
1. Go on a field trip, choose Runxing restaurant in the school, and go deep into the restaurant to carry out field trip activities.
2, relying on professional knowledge, collecting, refining and analyzing information, providing data and information support for the profession.
3. Consult books related to this, search for information, and combine what you see, hear, think and practice.
(3) The starting and ending time of the investigation:
20__.8.24—20__.8.27
(4) the methods used in the investigation
Field investigation method and information inquiry method
Third, the basic situation of the investigation
(A) the general situation and analysis of the restaurant
A restaurant is a facility or public restaurant that provides food and drinks to the public in a certain place. Catering space is generally divided into three areas: catering functional area and production functional area.
Runxing Restaurant is the nearest restaurant to the teaching area, which is convenient for students to buy meals after class. There are many people at the peak of class. The dining area in the west is 3.5M away from the dining area (aisle), the dining area in the north is 4M away from the dining area, and the dining area in the east is 3M away from the dining area, which is enough for students to pass even during rush hours.
1, catering functional area:
(1) Facade and access functional area: there are entrances in the southwest, southeast and north directions, and the entrance in the southeast direction is an overhead staircase.
(2) Waiting functional area: it is mainly an area for welcoming students and waiting, resting and waiting for meals.
(3) Dining functional area: Dining functional area is the main functional area of dining space. The dining area has two rows of * * 13 seats for eight people and twelve rows of eight rows of * * 93 seats for four people. There is an aisle of 130CM between the fifth and sixth columns, and the table spacing varies from 50CM to 1 10CM, which makes it inconvenient to pass in some places.
(4) Supporting functional area: There are two tableware recycling places in the north of the dining area, a balcony near the southeast entrance for storing cleaning supplies, and four garbage bins outside the balcony for storing garbage.
(5) Service functional area: Service functional area is also the main functional area of dining space. It mainly provides dining service and management functions for students.
2, making ribbons:
Production functional area is the main functional area of dining space, and it is also the heart of food production and production in the whole restaurant. There are 15 dining windows in the restaurant, which are distributed in the east, north, west and south directions. Because of the small area, there is plenty of lighting.
(B) restaurants find problems and solve them
1, table and chair layout
(1) Dining table and dining chair size: table for two, table for four, table for many.
(2) Found the problem: unreasonable seating arrangement in the restaurant. According to the data of five people in the dining area, there are 93 seats for four in twelve rows and eight columns, and there are eight seats in two rows in *** 13. There is an aisle of 130CM between the fifth and sixth columns, and the table spacing varies from 50CM to 165438.
(3) Solve the problem: The layout of dining tables and chairs involves not only the overall layout effect, but also the utilization rate of dining places. When a table for four people is used by four guests at the same time, the utilization rate is 100%, but when only two guests are used, the utilization rate is reduced by half. If most of the dining tables in the restaurant are like this, at first glance they are full, but in fact the seat utilization rate is not high. Therefore, different sizes of dining table configurations are worth studying. According to the investigation and analysis:
(1) In general, among the students who eat in restaurants, couples account for the majority, while those who eat alone or with more than three people account for the minority. Therefore, the number of tables for four should be reduced and the number of tables for two should be increased.
(2) It is suggested to use a square table with standard size, so that when tables and chairs need to be replaced, they can be spliced together and added to a table for six or eight people.
The number of tables for eight is too large to be reduced. Because the restaurant is small in scale and has a large flow of people, the possibility of having a reunion dinner here is low. Using the splicing form of the four-person table can improve the utilization rate of the table and can be adjusted at will. ④ The distance between seats should be controlled at about one meter to facilitate dining.
2. Restaurant service and auxiliary function area
(1) The original function of the dining area: there are two tableware recycling places in the north, a balcony near the southeast entrance for storing cleaning supplies, and four trash cans outside the balcony for storing garbage.
(2) Problems found: unreasonable layout of functional areas in restaurants leads to low utilization rate. The layout of Runxing Restaurant is symmetrical. There are doors in the east and west squares, but the tableware recycling is located near the restaurant sales window. According to the eating behavior, after eating, you leave the restaurant and walk to the exit. The location and quantity of ultraviolet disinfection tableware trucks in restaurants need to be changed.
(3) Solve the problem: The layout of the restaurant is symmetrical, and attention should be paid to the symmetry of the supplies in the functional area. Because the restaurant has two doors, east and west, a tableware recycling car is placed near the door to provide convenience for customers. The ultraviolet disinfection tableware truck should be located near the dining window of the restaurant, with 3-4 dining cars.
(C) the use of dining room materials and dining room space furnishings and furniture selection
Soft decorations in restaurants, such as tablecloths, napkins, curtains, etc., should use thinner chemical fiber materials as far as possible, because thick cotton cloth is easy to absorb food odor and is not easy to disperse, which is not conducive to the environmental sanitation of restaurants; Flowers can play a role in regulating psychology and beautifying the environment, but they should not be brightly colored, which will make people fidgety and affect their appetite. Small-area restaurants use low, horizontal furniture to make the space spacious and stretched; Large-area, high-clearance space uses high backrest and colorful furniture to weaken the sense of emptiness.
(4) Greening
Greening is a decorative means often used in interior design, and almost all dining spaces are decorated with greening. It has won people's attention with its colorful forms, numerous varieties and fresh green. Greening is widely used in dining space. There are potted plants used to decorate "blank", green belts used to limit space, and tall trees used to connect upper and lower spaces in series. ...
(5) The use of restaurant lighting.
The light source of the restaurant comes from natural lighting and artificial lighting. Natural lighting mainly refers to sunlight and diffuse light in the sky, and artificial lighting includes various power lights.
(1) natural lighting
Natural lighting is a way to introduce natural light into the room. Natural light has the characteristics of brightness and spectrum, and is connected with natural scenery.
(2) Artificial lighting
Artificial lighting is to illuminate the indoor space through various devices, such as strong light, weak light, cold light, warm light, adjustable illuminance, light color lighting and so on.
Lighting methods include: general lighting, regional general lighting, local lighting and mixed lighting. Restaurant lighting mainly adopts general lighting, mixed lighting and local lighting. General lighting is a way to illuminate the whole restaurant, regardless of local lighting, so that the illumination of the dining environment and the table surface is roughly uniform. This is a common way of lighting in restaurants with simple style and relatively popular customers. The dining room should also have sufficient lighting to highlight its bright and concise spatial characteristics. The lighting in the dining room should be moderate, the illumination is too high, everything can be seen clearly, which makes people feel that they lack privacy and are too low to meet people's dining needs. The best way is to follow the ribbon.
(6) The importance of restaurant color matching.
Color is silent, but it can precipitate into a state of mind through human eyes, and the emotional effect brought by color can not be ignored. Good color matching can bring wonderful color environment and poetic atmosphere, while failed color matching will make the whole environment uncomfortable. Blue brings people a sense of tranquility and elegance, and people hope to have a rest here after a hard day's work. Lively orange arouses people's appetite, but it also makes customers who have stayed in this environment for a long time fidget and shortens the dining cycle. The green wall makes customers feel peaceful and comfortable, and the red desktop makes customers eat fast and walk fast. Therefore, the collocation and application of colors will also improve the utilization rate of restaurants.
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