Why is March and April the off-season for food and beverage?

1, holiday impact. 2. Market reasons. 3, the impact of the epidemic.

First of all, as far as I'm concerned, just after the Spring Festival, most of the migrant birds in the "North to Guangzhou" have just returned from their hometown, and 80% of the people who frequent snack noodle restaurants are such consumers. Everyone will basically consume a certain amount of savings when they go home for the New Year (of course, friends who have no money to spend or spend more money when they go home for the New Year are not in this sequence. ), in the first month of my return to work, the money in my pocket will be used very tightly, so it will have a certain impact on our consumption ability of snacks (not staple food).

1, holiday influence, 1 and February are the "homecoming tide" in China. Many migrant workers and students want to go home early to reunite with their families because they work and study all the year round, which is of course the off-season of catering business. In March and April, with migrant workers and students returning to their posts, some people will plan their goals for one year just after the beginning of the year, while others will choose to learn a skill and do something.

2. Due to market reasons, summer is the hottest season for small catering enterprises. According to the temperature change in Ningbo, the temperature has been rising continuously since May 1 day, and the business of crayfish, barbecue and other snacks has become hot. Moreover, it takes two or three months for a restaurant to get on the right track from opening to operation.

3. The impact of the epidemic. Since the outbreak of the epidemic in early 2020, people all over the country have been worried about its spread. Fewer people go to the hotel to eat, and more people are willing to cook something at home. In addition to the reduction of meals, hotel restaurants are also banned from business from time to time, and the original year-round has become the current "doing five breaks and two breaks". In the current catering industry, small catering is king.