3 sample catering market research reports

As the catering industry develops towards a higher level, how to build a good catering brand has become an important issue facing the catering industry. This article is a sample catering market research report that I compiled for everyone, for reference only.

Catering market survey report sample one:

1. Foreword

On January 4, 20__, our catering industry conducted market surveys and interviews. In recent years, my country's catering industry has developed very rapidly. According to relevant statistics, the growth rate of the catering industry is more than ten percentage points higher than that of other industries. It can be said that our country is ushering in a period of great development in the catering industry, with huge market potential and broad prospects. But from another perspective, catering needs are complex and changeable, and consumer tastes and consumer psychology may change with changes in the social environment. Catering companies must clearly see the development trends of the catering market and choose appropriate marketing methods based on their own conditions and environmental conditions, so that they can succeed in the fierce market competition. Therefore, we can understand this situation through market research and formulate relevant countermeasures based on the survey results. Continuously update your own management concepts. Catering employees must clarify the goals and requirements of catering services and management, which is the basis for doing a good job in catering services and management.

The strategic development of the catering industry requires that the development of catering enterprises must have a clear development direction and prospects. Catering enterprises should formulate a clear development goal and prospect based on the current situation reflected by the market and combined with changes in the objective environment. Develop your own enterprise in a planned, organized and purposeful manner, determine your own development model, reduce the mistakes and mistakes of the enterprise in the development process, maintain the stable and sustainable development of catering enterprises, and avoid blind development, excessive development and unplanned development. Enterprises have caused direct economic losses. Many enterprises in the market have blindly expanded and many have collapsed overnight. Therefore, catering enterprises must effectively implement corporate strategic planning and business strategies, and combine long-term planning with short-term business strategies. Carefully plan the future development model of catering enterprises, make full use of the enterprise's internal and external resources and the country's industrial policies, and maintain the stable development and sustainable growth of catering enterprises.

The investigation of this project will help us understand the development and changes of the catering industry market. The development of the catering industry requires the support and favor of customers, so the consultation received from customers is the direction indicator for the development of the catering industry.

2. Survey Overview

1. Survey Purpose

The purpose of this survey is to help us all understand the current development of the catering industry market and know its main Development direction, discover its existing problems and places worth learning. This will help us learn more knowledge and understand the general process of market research. Mainly to complete the retail sales homework.

2. Summary of survey content

This project survey mainly uses interviews to actively understand their catering choices and consumption needs from vocational college students in Wuhan, and classify and analyze them; Questionnaire survey - distribute questionnaires in employment streets, schools, and large supermarkets, and collect them in time, analyze and demonstrate, and collect relevant data; search for relevant information online - summarize the data and make ppt to report relevant work to classmates

3. Survey time

January 4 - January 7, 20__

4. Survey objects

Consumer groups at all levels ( Students, the elderly, restaurant owners, housewives, working-class people)

(1) Students work together according to the division of labor. Some students are responsible for the investigation of Anhui Mechanical and Electrical Vocational and Technical College

and some are responsible for employment. A street survey was conducted, and a visit to a large supermarket (Auchan) was conducted. The remaining students were responsible for searching for relevant information online and summarizing it.

(2) Collect the questionnaires and collect statistical conclusions and data

(3) Conduct special interviews about the catering industry with the surveyed people on site

5 , Survey method

(1) Questionnaire survey method

(2) Interview

(3) Data statistics software (such as e_cel, ppt, word) assistance, etc. method.

6. Survey objectives

(1) Understand the current market situation of the catering industry

(2) Learn catering management knowledge from the survey

(3) Understand consumers’ needs for the catering industry and help investors better improve their investment plans

(4) Complete retail homework assignments

7. Specific Implementation steps

(1) Group discussion to determine the survey objects

(2) Prepare catering industry questionnaire

(3) Team members work together and allocate their respective tasks Complete

(4) Go to Anhui Mechanical and Electrical Vocational and Technical College, Employment Street, and Auchan to conduct questionnaire surveys

(5) Conduct on-site interviews with the respondents on topics related to the catering industry Interview (6) Search the Internet for relevant information and data and summarize them

(7) Collect questionnaires, organize the data and consumers’ requirements for the development of the catering industry, and summarize the data into tables

< p> (8) Orally describe the basic situation of this survey to classmates and teachers

(9) Analyze the questionnaire, obtain the results, and make a ppt to report on this work (10) Write a survey report and propose Correct countermeasures and suggestions 9. Responsible investigators

Chen Xianbo, Cao Tingting, Da Xiangyun, He Lihong, Qi Jinjin, Sun Xiangxiang, Tang Linlin, Zhao Rongrong (in no particular order)

3. Data Analysis

This time, 24 questionnaires were distributed, and 24 were actually recovered. There were 20 qualified questionnaires, including 13 males and 11 females. The specific data are as follows:

1 .What type of fast food do you usually choose?

It can be concluded that customers pay more attention to the quality of products in fast food, and their requirements in this aspect are relatively balanced. Therefore, the development of the fast food industry needs to pay more attention to the management of these aspects

2. What attributes do you value when choosing a restaurant?

It can be concluded that consumers are choosing meals. When dining, we pay more attention to whether the restaurant is of high quality and low price, and whether the environment is beautiful. We also favor restaurants with high brand awareness.

3. What kind of discounts do you like in restaurants?

It can be concluded that among the preferential methods chosen by restaurants, consumers prefer discounts and gifts. I don’t like the gift discount method very much

4. What is the restaurant advertising method that attracts you the most?

It can be concluded that among all restaurant advertising methods, the most What can attract consumers is online publicity. The development of today's information age requires the catering industry to keep pace with the times and pay attention to online publicity.

5. How do you usually learn about restaurants?

It can be concluded that consumers usually choose or learn about restaurants through introductions from friends. Therefore, restaurants should focus on winning the trust of every consumer and focus on integrity.

6. Where is your favorite restaurant?

It can be concluded that the restaurants that consumers most like to choose are mainly located in large shopping malls

Indoor or restaurant gathering areas. This shows that restaurants should pay attention to location selection. 4. Investigation Suggestions and Countermeasures

The catering industry’s consumption targets are consumers, so every consumer’s valuable suggestions are crucial to its rapid development. Based on the suggestions and requirements of consumers, the following conclusions are drawn:

Catering operations must dare to break through the traditional model. We might as well break the routine, increase the awareness of innovation, combine dining with other activities, and generate a new service concept , integrating food into a variety of cultural forms, combining entertainment, knowledge, health, nutrition, information, sports and other means to improve the participation, appreciation and entertainment of catering, which not only improves the business level of catering, but also adds culture content, and can increase the restaurant's special items, create a unique catering atmosphere, improve catering consumption levels, expand the social impact of the restaurant, and bring good benefits.

(1) Win the hearts of consumers with favorable prices and comfortable environment

From Table 2, we can see that consumers will pay more attention to whether the price is favorable and whether the environment is good when choosing a restaurant. beautiful.

In this regard, we can take relevant activities to make consumers feel that they are of high quality and low price. For example, customers who dine in a restaurant are given discount coupons or a membership system. Regarding the restaurant environment, we need to pay attention to its decoration design to give people a comfortable feeling. The staff should be uniformly dressed and have a good service attitude.

(2) People will pay more attention to ecological agriculture, green food, and health care environment

It can be seen from Table 1 that customers will focus on the quality of the restaurant when choosing a restaurant to eat. Hygiene status, and health status. As people are increasingly concerned about environmental pollution, ecological balance, their own health and other issues, pollution-free, pollution-free green food and health food have been welcomed by consumers. Many catering companies have adapted to this requirement and have launched Therefore, restaurants need to strengthen the management of raw material purchase channels and support original ecological green products.

(3) Adopt certain preferential activities

As can be seen from Table 3, consumers prefer discounts when restaurants carry out preferential activities. Therefore, restaurants can carry out preferential activities by creating related activities, such as membership systems, discount coupons, etc. Offer discounts to customers through relevant activities to attract consumers.

(4) Strengthening publicity of cultural innovation

In today's society with rapid development of information technology, restaurant operations must also continue to innovate, follow the development of the times, and keep pace with the times. Table 4 and Table 5 show that what attracts the most attention of consumers is online advertising, but the people who really get to know it are TV channels or introductions from friends. Therefore, our restaurants can improve the consumption channel of online catering as much as possible. Continuously develop and innovate to create a well-known brand with high visibility and popularity among consumers.

(5) Correct site selection and reasonable decoration design

Table 5 shows that when choosing restaurants, consumers prefer restaurants in large shopping malls or restaurant gathering areas. We can rely on competition to form a "concentration effect" because many merchants gather together to meet the various needs of consumers, thus attracting more consumers. And we have to make different choices based on the type of restaurant business. The decoration of the restaurant is also very important. They don't pay much attention to the taste of the food, but they pay great attention to the environment and atmosphere when eating. Therefore, a lot of effort must be put into arranging the environment and creating an atmosphere, and strive to create various unique and attractive moods.

5. Survey Summary Remarks

I feel that I have benefited a lot from this activity. I worked together with the team members during the activity and felt the power and happiness of unity. From then on, I have a general understanding of the activity of market research, accumulated more experience and knowledge for my future development, and trained myself to improve myself.

Catering market research report sample two:

The catering industry is an industry with a long history of development. From ancient times to the present, its social function of providing dining out services for guests has not changed. However, with the rapid development of social productivity and the continuous improvement of people's living standards, people's requirements for the catering industry are getting higher and higher, making the modern catering industry move in the direction of comfortable equipment, beautiful environment, outstanding product flavor, and high service quality. develop. As the catering industry becomes increasingly mature, competition becomes increasingly fierce. Therefore, it is necessary for each hotel to understand customer satisfaction with the hotel. If customer satisfaction is high, there will definitely be many repeat customers. By handling guest relations well, the hotel's market customer base will be relatively stable, and its advantages in competition will be highlighted. Therefore, this group selected the survey topic of Jinfeng Hotel’s catering service satisfaction. The purpose of this survey is to analyze the survey results through a certain survey and in accordance with the principle of seeking truth from facts, to understand the current customer satisfaction with the hotel's catering services, and to analyze the existing problems or operational issues that need to be improved and standardized. Provide suggestions and solutions to the problems discovered. The most fundamental purpose of this survey is to help hotels better serve their customers and achieve customer satisfaction through practice.

1. Basic overview of the survey

1. Purpose and significance of the survey:

From the hotel’s perspective:

( 1) Improve the overall service quality of the hotel and catering industry

(2) Shape the mental outlook of employees and enrich the corporate culture of the hotel

(3) Understand the needs of customers and provide the hotel with Service Basis

From the customer's perspective,

(1) Allow customers to receive satisfactory services

(2) Enhance customers' further understanding of the hotel< /p>

(3) Satisfy the various needs of customers

2. Survey objects:

All customers who visit the catering department of Jinfeng Hotel

3. Investigation location:

Jinfeng Hotel, Zhanqian West Road, Nanchang City.

4. Investigation time

October 1st to 8th

2. Investigation work content

1. Investigation items< /p>

(1) The service attitude of the staff in the catering department of Jinfeng Hotel

(2) The environmental comfort of the catering department of Jinfeng Hotel

(3) , Sufficient amount of drinks in the catering department of Jinfeng Hotel

(4), Quality of food in the catering department of Jinfeng Hotel

(5) Serving food in the catering department of Jinfeng Hotel Speed

(6), Hygiene conditions of food in Jinfeng Hotel’s catering department

(7), Prices in Jinfeng Hotel’s catering department

(8 ) Reasons why customers choose your hotel

(9) Whether customers will come to your hotel again

2. Survey method

(1) Questionnaire survey method: Distribute questionnaires to customers who visited your hotel and ask them to fill in the questionnaires according to their own wishes. Among the 100 questionnaires distributed, 90 were received and the customers filled in the questionnaires truly and conscientiously.

(2) On-site observation method: You can go to the catering department of Jinfeng Hotel to observe the environmental quality and hygiene conditions

3. Investigation and analysis

1 Survey Background Analysis

Current Development Overview of the Catering Industry

The catering industry continues to develop, with both turnover and employment increasing; although catering companies have begun to pay attention to building brand advantages, Pay attention to the expansion of enterprise scale, focus on the use of chain operations and franchises to expand, and the market demand reflects the fashion of scientific diet. Although the catering industry is developing rapidly, there are still some problems that restrict development, which are mainly reflected in the following five aspects:

(1) The catering industry has low concentration and a large gap in operating levels among enterprises.

(2) The quality of catering employees varies, and the service quality and management level need to be further improved.

(3) The structural contradictions of catering services are relatively prominent. Popular catering services for the purpose of convenience and convenience are relatively lacking. Not only are there insufficient service outlets, but the market order is not standardized enough, and food quality and sanitary conditions are not consistent. Not on.

(4) Market competition in the catering industry has intensified, corporate profit margins are low, added value is small, and domestic catering enterprises generally have weak independent innovation capabilities.

(5) The pace of “going out” development of catering companies is not fast yet.

2. Data analysis and conclusion

The first question analyzes the service attitude of employees

From the analysis of the first question, we can see that customers have 60% of the employees at Jinfeng Hotel are satisfied with their service attitude, while only 40% are dissatisfied. Generally speaking, they are very satisfied with the service attitude of the employees.

The second question analyzes the comfort level of the dining environment.

From the second question, customers rate the restaurant environment. Judging from the collected data, customers are still very satisfied with the restaurant environment.

The third question analyzes whether the variety of food is sufficient

From the third question, it can be seen that customers are still very satisfied with the adequacy of the variety of food, as well as the taste and hygiene of the food. The situation has good reviews.

The fourth question analyzes whether the drinks are sufficient

From the analysis, customers are not satisfied with the types of drinks in the hotel. It is suggested that the hotel should add some juice and liquor types.

The fifth question analyzes the quality of the food

From the analysis, customers are very satisfied with the quality of the hotel’s food, especially the types of buffets in the hotel’s Western food department and the hotel’s The special dish, gold medal sesame balls, is not only delicious but also has a nice name.

The sixth question analyzes the serving speed of the restaurant. From the analysis, customers think that the hotel's food serving speed is also an important factor affecting customer satisfaction.

Question 7 analyzes the price of food and beverages

From the analysis, the hotel’s food and beverage prices are very reasonable and within the tolerance of customers, especially the introduction of Western food. The activity prices are more attractive to guests.

The eighth question analyzes the hygiene of food

From the analysis, customers are not satisfied with the hygiene of the hotel. There will be a lot of small bugs on the sweets at the buffet in summer. There are also cockroaches. The hotel should improve food hygiene and make delicious and more hygienic food.

Questions 9 and 10 analyze the reasons for patronizing your hotel.

From the analysis, 60% of the factors are considerate service and comfortable facilities, and 40% are recommended by friends. , indicating that the reputation of this hotel is still very good in Nanchang City.

The eleventh question analyzes whether they will come to your hotel for dining again

From the analysis, most customers will still come to your hotel and think that the hotel is good in terms of price and service. Very satisfied with the attitude and environmental comfort.

3. Existing problems

From the previous data analysis, we can initially draw a conclusion: At present, the customer satisfaction of hotel catering services in Longyan City is generally high. of. Among the three sample hotels - Tianya Hotel, Jinsui Hotel, and Hengbao Hotel, Hengbao Hotel has the highest customer satisfaction, but after analyzing my summary table, we can also It was discovered that there are some outstanding problems, especially in smaller hotels, and there are many irregularities. The following questions are specifically asked here:

(1) Restaurant dining environment issues

In the first question, 42% of customers chose the option of environment as the reason for dining in this restaurant. main reason. However, in the third question, 42.9% of customers rated the hotel dining environment as 70 to 80 points. This shows that with the improvement of people's living standards, people are paying more and more attention to the creation of atmosphere and paying more and more attention to the dining atmosphere of restaurants. The requirements for the dining environment are also getting higher and higher. However, Jinfeng Hotel is currently doing very well in this regard. Especially during the peak period of passenger flow, the restaurant is noisy and affects the dining mood of the guests. The hotel can handle it perfectly. The environment of the restaurant is very coordinated, which greatly highlights the characteristics of the hotel restaurant and gives the hotel a refreshing feel.

(2) Hygiene issues of dishes

Hygienic compliance is the most basic requirement of guests for dishes. If dishes are not hygienic, the most basic safety for guests will be lost. Assure. When the restaurant is at its peak, the waiter's tasks are urgent. There are some waiters who do not operate according to the prescribed operating standards and get vegetable soup on their fingers when serving dishes, which will inevitably cause great dissatisfaction. In the opinion sheet filled out by hotel customers, we found such issues as customer complaints. This is a problem that will cause great damage to the hotel's image and needs to be solved urgently.

(3) Problems with the serving speed

Judging from the summary table of the three groups, 46.9% of customers think that the serving speed is between "average" and "very slow" ". The speed of serving food is something that guests care about very much. The speed of serving food is directly related to the guests' evaluation of the hotel and the economic interests of the hotel. If the restaurant serves food too slowly and fails to take remedial measures in a timely manner, resulting in customer complaints and loss of repeat customers. The hotel needs to improve a lot on the speed of serving food. (4) Problems with the image of restaurant waiters

The image of the waiter represents the image of the restaurant in the eyes of customers, so the restaurant has very high requirements for the appearance and appearance of the waiters. However, according to statistical data, 40% of customers expressed "deviation" in the image of hotel waiters.

It shows that the appearance of the waiters at Jinfeng Hotel is still perfect. In the service industry, the appearance, appearance and deportment of waiters are very important service elements. Every service staff in the restaurant should establish a good image awareness. The image of one waiter cannot affect the image of the entire hotel.

4. Countermeasures and suggestions to accelerate the development of Jinfeng Hotel’s catering industry

1. Strengthen and improve the internal management structure and enhance the competitiveness of the enterprise.

First, we must do a good job in embodying people-centered modern management. Through training, education, application development and other means, vigorously develop human resources, cultivate and create high-quality modern service industry management talents that adapt to the requirements of the knowledge economy era, especially diligent and capable entrepreneurs. , high-quality management personnel, high-level professional chefs and excellent service teams. The second is to do a good job in business management centered on catering products. Focus on variety, quality, service, environment, informatization, modernization and standardized management, and rely on extensive, in-depth and fruitful innovation activities to reduce costs, improve efficiency, improve corporate quality, and enhance market competitiveness.

2. Strengthen and standardize the administrative management of the catering market.

First, enterprises must formulate measures and strategies to adapt to modern consumption trends, implement honest operations, and continuously improve and enhance service quality. Second, the health, industry and commerce, taxation and other departments should issue corresponding management measures, policies and regulations, severely crack down on false advertising and bullying behavior, provide guidance on policies, carry out effective industry planning, so that they can develop healthily, and at the same time resolutely put an end to relevant functions. The department’s arbitrary charging of catering companies.

3. Catering companies must reflect characteristic operations and brand strategies.

Features and brands are specific manifestations of high innovation and profitability that have been tested for a long time and can stand out in the fierce market competition environment and have been recognized by the market and consumers. The characteristics of a catering enterprise focus on the variety and quality of dishes, but the quality of service cannot be ignored. Consumers must be provided with a comfortable dining environment and a good dining atmosphere. Whether it is the variety of dishes, quality, service level, or dining environment, the food culture and corporate culture must be fully reflected, so that customers can satisfy both material and spiritual enjoyment. It is even more important to explore, cultivate, develop and innovate Yong cuisine series based on historical accumulation and cultural innovation, encourage enterprises to develop famous catering products, and promote ethnic and local specialties through registered trademarks and packaging.

4. Be market-oriented

Combine with reality, innovate and correctly choose business methods suitable for enterprise development, and further improve the consumption environment. The catering industry of Jinfeng Hotel should vigorously promote chain operations, specialty fast food and fast food delivery based on actual conditions, change the traditional business methods, and promote the branding and scale process of the industry. A sound modern management system, a sound economic management system, new product R&D and innovation capabilities, a sound takeout distribution system, an overall operation management and supervision system, and advanced, scientific and standardized management of the modern catering industry.

5. Develop chain operations

Take hygiene, health, innovation, diversified development, and high-quality services as the modern management model to obtain greater economic benefits.

6. Increase publicity and create a good development atmosphere for the catering industry.

It is necessary to give full play to the publicity advantages of governments at all levels and the news media, vigorously promote the development of the catering industry in Jinfeng Hotel, the importance and necessity of creating a "food paradise" in our city, and promote the catering industry in Nanchang Development ideas, measures and preferential policies. The main persons in charge of catering in Nanchang City should further raise their awareness and strengthen the awareness of the overall situation, and put the work of accelerating the development of the catering industry and creating Chongqing's "Food Paradise" in an important position in accelerating economic development, increasing employment, expanding domestic demand, and stimulating consumption, and attach great importance to it. Form a joint force and work together to manage the epidemic. It is necessary to actively support the development of the catering industry, strengthen coordination and cooperation, enhance service awareness, improve work efficiency, establish and improve incentive mechanisms, and jointly promote the rapid development of the city's catering industry.

Catering market survey report sample three:

Catering revenue in 20__ was 2,539.2 billion yuan, a year-on-year increase of 9.0%. The growth rate continued to decline, hitting the lowest growth rate in 21 years. Single digits, and dropped by 4.6 percentage points from the same period last year, and the decline further expanded, as shown in Figure 1.

High-end catering suffered a serious setback, with catering revenue above designated size experiencing negative growth for the first time in recent years, down 1.8% year-on-year.

From a monthly perspective, under the impact of the external market environment and policy environment, the catering market has fluctuated throughout the year. In the first half of the year, the entire catering market showed a positive trend after its growth rate fell to the lowest level of 7.9% in the year in April, with the growth rate rising to more than 9%. However, it fell to a small trough in July, and then began to fluctuate up and down. In November and There was a continuous decline in December, and the market gradually shrank, finally ending at 8.6%.

Affected by the state’s policy of restricting the consumption of the three public goods, the catering revenue above designated size started with a negative growth rate of 3.3%, the lowest point of the year. It also fluctuated up and down thereafter. It also continued to decline in November and December, and finally ended with the same The same negative growth rate of 3.3% at the beginning of the year ended the year.

From a quarterly perspective, the catering market shows a zigzag pattern. The growth rate of catering revenue and limited catering revenue was at its lowest in the first quarter, reached a peak in the third quarter, and showed a downward trend after entering the fourth quarter. There is a risk of further decline.

The popular catering market is actively exploring differentiation and integration. As the extravagant trend of eating and drinking has been effectively curbed, the catering market presents a good atmosphere of "healthy and rational consumption and opposition to extravagance and waste". Popular catering Gradually coming to the forefront and becoming mainstream, fast food and snack companies are focusing on developing community convenience catering while their business is booming. High-end catering enterprises are transforming to the masses to regain people's hearts, making popular catering the main force in the development of the catering industry, maintaining stability throughout the year. increase.

The high-end catering market is becoming more rational in the process of transformation and adjustment, and is gradually finding its own direction in "high quality rather than high price", represented by Shunfeng, South Beauty, Beijing Banquet, Yuxiandu, etc. Many high-end catering companies have changed their menus and introduced affordable dishes to reduce per capita consumption. At the same time, high-end catering companies are also actively changing their business strategies, diversifying their markets into family banquets, groups, breakfasts, etc., targeting special groups to provide customized services, implementing multi-brand intensive duplication and online marketing, and finding new growth points.

While popular catering is booming, catering companies are still under objective pressure, and companies that maintain unprofitable operations or close and merge are facing a reshuffle. In 20__, the operating profit of the top 100 restaurants in the country was only 14.22%, a decrease of 48.14% from 20__. In order to increase customer flow and transform into the public, some high-end catering companies have lowered the prices of dishes at all costs and launched group purchases with discounts of more than 50%. For package meals, under the objective conditions of rising labor wages, rising raw materials, rising rents, and high taxes, although substantial price reductions have won popularity, the company is in the predicament of operating without profit or with negative profits. High-end catering stores have been closed in batches in many regions across the country, and the profits of listed companies such as Quanjude, Hunan-Eqing, Xiaonanguo, and Rural Base have all fallen sharply, and the industry landscape has been reshuffled in the cold winter.

Under the impact of external information technology and the innovation of internal corporate management concepts, catering companies continue to explore new service methods, tap potential consumer demands, and are moving towards an increasingly mature modern catering industry. In 20__, instant messaging tools such as Weibo, Dianping.com, WeChat, and Momo became new marketing platforms for catering companies. Enterprises such as Huang Taiji, Diaoye Beef Brisket, and South Beauty are all successful examples of self-media marketing platform applications. With the help of O2O, from offline to online, a series of intelligent service models such as location search, table reservation, ordering, payment, and review have brought consumers a diversified dining experience.

Not only that, many catering companies sell semi-finished products, quasi-finished products, and finished products online, extending the industrial chain, promoting takeout and delivery business, and broadening sales channels. In 20__, the annual sales of finished Chinese food products in Beijing exceeded 30 million yuan, which is equivalent to a 2,000 square meter store. Meizhou Dongpo's takeaway sales revenue reaches 7 million yuan per month, which is equivalent to the sales of a mature large-scale restaurant store.

Strengthening alliances and collaborative innovation have become an inevitable choice for catering companies to reduce costs and increase efficiency. Hehegu and Shougang Catering have strengthened their cooperation through complementary advantages, which not only utilizes the excess capacity of Shougang's staple food processing and distribution center, but also meets Hehegu's expansion needs. Chongqing Taoranju has joined forces with 19 different types of catering companies and upstream and downstream companies in the industry chain in Chongqing to take the road of large alliances, large groups, large brands, and large development, integrating resources, complementing each other's advantages, and through direct procurement of raw materials, agricultural and food docking, etc. way to control costs.

Thirty-six female entrepreneurs in Chongqing have formed a group to establish the "Chongqing Hot Pot Tianxia Banquet Museum Industrial Investment Group", which has put Chongqing hot pot on the road of collectivization, scale, industrialization and economical development. Eleven branded catering companies in Shanxi Province gathered together to keep warm. In November 20__, they jointly established "Shanxi Catering Culture Industry Investment Co., Ltd." to focus on the development of the catering industry and carry out investment, promotion and operation of catering brands.

The construction of mature central kitchens lays a solid foundation for industrialization. Catering companies realize intensive, standardized, specialized and industrialized production through central kitchens, and implement semi-finished product distribution to chain stores. At present, more than 70% of chain catering companies in my country have built their own central kitchens. 85% of Jiahe Yipin’s semi-finished products are distributed by the central kitchen, and a new central kitchen will also be opened, which can meet the distribution needs of at least 500 chain stores in the future. Meizhou Dongpo's modern central kitchen and logistics center not only distributes products to catering stores, but also becomes an important support for its "527 Food Express System".

3 sample articles on catering market research reports:

★ 3 sample articles on catering market research reports

★ Selected sample articles on catering survey reports

★ 3 selected sample market research report articles

★ Selected sample article about catering survey report (2)

★ 5 selected sample articles of market research report

★ Catering Survey Report Sample

★ 2017 Catering Survey Report Sample

★ 3 Selected Catering Supervisor Personal Report Samples

★ Restaurants 3 long work report examples

★ Research report on school cafeteria