1. Ultimate item store will emerge
Last year, there was a storm of "single products" in the catering industry, which is famous for its few products, good quality and high floor efficiency. But this year, such a small and beautiful can no longer stand to see. Most of the so-called single product stores focus on one product category, supplemented by a small number of other dishes. The business model and dishes are quickly copied and surpassed.
Many catering bosses are planning to make more and better products and sell them to more customers. However, resources are scattered, it is difficult to form a strong expert brand, low efficiency, aggravating costs, deteriorating profits and fuzzy identification.
Focus will not be submerged. To create the ultimate single product, subtraction and division should be done to reduce and refine the product and eliminate the redundant elements. When the catering supply is much higher than the customer's demand, customers prefer to choose a tasteful craftsman restaurant for consumption. Products must be "good" in the category to attract customers to pay for them willingly. Craftsman spirit is a high praise given to catering by all walks of life in 2018.
2. Can not ignore the "health" post-90s
In the new catering era, the post-80s and post-90s have become the main consumer groups. Their consumption mode is essentially different from the past food and clothing consumers. Their consumption pays more attention to taste, pursues value and loves delicacy. The change of lifestyle makes them more and more willing to pay for health and trend.
Recently, joking topics such as "how to avoid becoming a greasy middle-aged man", "the post-90s have begun to lose hair", "Chinese wolfberry sprinkled in the wine, including ginseng film bouncing" have been popular in the circle of friends. The first thing to worry about is health.
This reflects that the anxiety of health management has spread in society in recent years. Therefore, fitness, light food and vegetarian food are on fire. In the context of consumption upgrading, consumers' demand for personalized and niche consumption has increased significantly, and the demand for meals without additives, low oil, less salt and low sugar will be wider and wider. The post-80s and post-90s have provided some new concepts for the catering industry, such as light food, simple meal, fast meal and fast food. They represent a new consumption trend, pay more attention to efficiency and health, and breed a very large market opportunity behind them.
3. Consumption scenario returns to community stores
In the past, catering entered the shopping mall because the flow of people was in the shopping mall. Now the shopping center is increasing and the passenger flow is scattered, and the flow of people in the shopping center is gradually decreasing. In addition, the same catering brands in the shopping center lead to a lack of freshness, and the bonus of gathering customers in the early stage of the shopping center due to scarcity has passed.
The consumption scene is changing. Office workers order takeout at noon to solve lunch in the company. When they come home from work without cooking, they usually choose community catering nearby to solve dinner. The shopping center has become a social gathering point on weekends. The community store model is "more popular" than shopping malls. Customers have high consumption frequency and repurchase rate, which makes it easier to cultivate loyalty and stickiness to the brand.
Community stores do repeat business, so improving the repurchase rate is the top priority. In the social scene of shopping malls, customers pay more attention to the dining atmosphere and return to the life dining of community stores. The customer base of community stores is complex cross age customers. The elderly and children have higher requirements for food materials and hygiene, and customers will pay more attention to the essence of food such as food materials, taste and service.
4. Takeout is still strong and the survival of the fittest is cruel
In 2017, takeout is definitely the most concerned topic in the catering circle. With the integration of platforms, the increase of consumers' expectations and the maturity of takeout brands, the scale of online catering takeout market is expected to exceed 250 billion yuan in 2018. The takeout market will be further subdivided, gradually abandoning the competition of "low quality and low price" and entering a new stage of shuffling the survival of the fittest.
At present, takeout shows a rapid development trend of quality takeout, and more than a quarter of orders come from well-known brand merchants. With the cooperation between many well-known catering brands and takeout platforms, the voice of the brand will be further strengthened, and the continuous entry of brand merchants will bring greater business pressure to small catering enterprises.
With the development of quality takeout, users' awareness of takeout will be stronger than ever before. The development of quality takeout also urges non brand businesses to start paying attention to building their own catering brand and developing high-quality takeout, so as to occupy a place in the future competition. For the standardization system of takeout, we must standardize products, equipment, processes and processes, so as to standardize personnel and supply chain and achieve efficient operation.
5. The supply chain is the key to the upgrading of food materials
In the past two years, consumers' requirements for food materials have gradually increased, and now they are upgraded to "good time materials". From "food materials" to "seasonal materials", it reflects the new upgrading of consumers' dietary requirements. It not only requires good food materials, but also hopes to be seasonal, first-hand and the freshest. Looking for source ingredients and monopolizing source ingredients can not only reduce costs, but also brand strategy. Large and small catering brands, especially those determined to be the leader of the category, will work hard in this aspect of food materials.
At present, the phenomenon of private procurement of Chinese food enterprises is still common, which leads to the lack of traceability of food materials and frequent price fluctuations. The non-standard supply and marketing procurement process hides hidden dangers, such as the sudden and frequent occurrence of food safety incidents, which not only disturbs the normal operation order of food enterprises, but also causes customers' panic. With the continuous enhancement of the government's supervision on food safety and the improvement of information technology in the catering industry, the demand of catering enterprises for the supply chain will become stronger and stronger.
Nowadays, with the maturity of various industrial chains in the catering industry, the concept of "professional people do professional things" is more and more recognized. In 2018, catering brands will pay more attention to finding professional supply chain backers to improve their core competitiveness. This seemingly high-cost cooperation actually makes operators more worry-free, helps with high labor costs, and obtains the greatest control over energy conservation in food safety, processing and transportation.