Catering Industry Survey Report (Collection)
As people’s own quality improves, reports are used more and more frequently, and reports have the characteristics of two-way communication. Do you get dizzy as soon as you hear about writing a report? The following is a collection of catering industry survey reports that I have collected for you. I hope it can help you.
Catering Industry Survey Report (Collection) 1
As a people’s livelihood industry, the catering industry has never had an authoritative survey report. With the expectations of many people in the industry, China Hotel Association joins hands with Beijing Catering Industry Association, Shanghai Catering Industry Association, Tianjin Hotel Association, Chongqing Catering Industry Association, Guangdong Catering Service Industry Association, Sichuan Hotel and Catering Entertainment Industry Association, Hangzhou The Municipal Catering and Hotel Industry Association, Xi'an Hotel and Catering Industry Association, Nanjing Catering Chamber of Commerce and the top ten fraternal associations of Xinjiang Hotel Association completed the first national catering enterprise operating situation survey for half a year, and on this basis compiled the first "20xx China Catering Enterprise Survey Report", we hope that this report can become the most professional, detailed and authentic statistical research data on China's catering industry, analyze the development status and development model of catering enterprises, and serve the industry in cultivating brands, setting benchmarks and corporate listing services.
This report summarizes the situation of hundreds of catering companies, involving thousands of restaurants and millions of meals, covering specialty catering, hotel catering, hot pot, snacks, and fast food , leisure catering and other business formats, mainly representative enterprises and leading enterprises in various formats, regions and types in the domestic catering industry, covering every province, autonomous region and municipality in mainland China. It should be said that it is a collection of outstanding companies in the industry. This survey has two obvious characteristics: First, more and more companies are reporting real data, and the industry has gradually entered the track of standardized development. Second, the combination of enterprise reporting and expert research truly reflects the current development status of the industry. In view of the large gap between companies in the catering industry, some indicators in this report will be slightly higher than the industry average.
The main conclusions of this survey report are as follows:
1. Brand performance
This report draws on the general method of ranking American catering companies by American Restaurants & Institutions (see report Attachment), the domestic national catering brands and independent restaurants were ranked in two sequences, and the top 30 and top 20 were ranked from high to low according to the turnover of each enterprise. We hope to make an objective assessment of the true development of these brands. Judge and set benchmarks for the industry. To ensure the referability of the data, the top ten Chinese catering brands are Hangzhou Drinks, Xinghualou, Little Sheep, Quanjude, South Beauty, Guangzhou Restaurant, Xiaonanguo, Dior Coffee, Xiangyang Fishing Port, and Meilong Town. The top ten single restaurants in China are: Quanjude (Beijing Heping Store), White Swan Hotel, Golden Leopard (Shanghai Yan'an West Road Store), Jinyue (Beijing Hangtianqiao Branch Main Store), Kanglong Prince Jiuxuan (Wuhan Financial Store), China Hotel, Jingya (Beijing Wukesong Store), Zhiweiguan (Head Office), Shipu (Ningbo Tianyi Store), Louwailou (Head Office), if single stores are included In terms of food processing turnover, Xinghualou (headquarters), Zhiweiguan (headquarters), and Xinya Cantonese Restaurant (headquarters) rank among the top three single catering stores in China.
The survey results show that the business scale of my country's catering enterprises continues to expand. The top 30 brands have a total turnover of more than 15 billion yuan, while the annual turnover of the top 20 catering single stores averages 100 million yuan. above.
2. Corporate Performance
In 20xx, the average profit margin, per capita labor efficiency, revenue per square meter, and revenue per seat of catering companies across the country all achieved good results. Performance, the average profit margin of the top 30 national catering brands is 8.2%. The top three companies with the highest profit margins are Shanghai Old City God Temple, Shanghai Xiaonanguo, and Xiamen Shuyou Seafood; the average annual per capita labor efficiency of the top 30 brands is 182,000 yuan. , the top three are Shanghai Old Town God's Temple, Shanghai Xinghua Tower, and Guangzhou Restaurant.
From a single store perspective, the per capita labor efficiency of the top 20 brands is 234,000 yuan. The top three are Quanjude Heping store, Beijing Jinyue Hangqiao store, and Ningbo Shipu Tianyi Plaza store.
The average daily revenue per square meter is 44.2 yuan, and the top three companies are Guangzhou White Swan Hotel, Guangzhou Restaurant, and Beijing Jinyue; the average daily revenue per table is 255.2 yuan, and the top three companies are Beijing Jinyue, Sichuan Ginkgo, Beijing Quanjude. The average number of employees per place is 0.43. It is generally believed that a catering enterprise with an area of ????5 square meters per table and more than 0.5 employees per table is an enterprise with relatively good facilities.
The three major indicators in the developed catering areas of Beijing, Shanghai, Guangdong and Zhejiang are significantly higher than the national average. In terms of profit margins, they are 11% in Beijing, 11.55% in Shanghai, 10% in Guangdong, and 10% in Zhejiang; the annual per capita labor efficiency is 223,000 yuan in Beijing, 228,000 yuan in Shanghai, 212,000 yuan in Guangdong, and 183,000 yuan in Zhejiang; The company's daily revenue per square meter is 39 yuan in Beijing, 28.5 yuan in Shanghai, 59 yuan in Guangdong, and 32.8 yuan in Zhejiang.
Calculated based on the four business types of specialty catering, fast food, snacks, and hot pot, the three major indicators are: in terms of profit margin, specialty catering
8.76%, fast food 5.2%, snacks 10.4%, hot pot 9.6%; in terms of annual per capita labor efficiency, specialty catering is 202,000 yuan, fast food is 35,985 yuan, snacks are 59,940 yuan, and hot pot is 49,100 yuan; in terms of the company's revenue per square meter, specialty catering is 14,437 yuan, and fast food is 13,960 yuan , snacks 4683 yuan, hot pot 3743 yuan.
Among the top 30 catering brands in the country, there are four companies with annual profits exceeding 100 million yuan, namely Hangzhou Yinfu, Shanghai Xinghualou, Beijing Quanjude, and Shanghai Xiaonanguo.
3. Capital operation
Among the top 30 brands, companies are confident in listing and financing expansion. Half of them are planning to go public, and the revenue data in the survey are clear. However, current capital expansion is still mainly based on self-raised funds, and the degree of marketization of fund raising is not high. Among the catering companies surveyed, 80% have been in business for more than three years, more than 50% have a history of more than ten years, and 74% are privately owned. In particular, after years of market tempering, time-honored brands have regained their vitality and accounted for 10 of the top 30 brands. The cross-regional chain expansion of time-honored brands has entered a new stage.
Data shows that 62% of the catering companies surveyed have carried out franchising and regard it as an important path for brand expansion and corporate development. This is an inevitable choice for the development of the catering industry. In addition, On the one hand, it has also been affected by the high property prices in various places. Data shows that the prices of properties suitable for catering operations across the country have increased compared with the previous year. In Beijing, Shanghai and other places, the average rent of target properties for mid- to high-end catering has been higher than 5 yuan/square meter/day has become an unbearable burden for enterprises.
4. Management capabilities
From the perspective of financial capabilities, companies are concerned about rising labor costs. Among catering companies, raw material costs and labor costs account for the largest portion of corporate costs, accounting for 37% and 12% respectively, and both have increased compared with the previous year. The average profit margin is declining year by year. Enterprises lack confidence in profitability growth.
From the perspective of human resources, companies are concerned about the strain on front-line personnel and the lack of high-level managers. The employee turnover rate of enterprises is still high, reaching an average of 56%, which affects the company's service quality and ability to sustain development. The employee structure is dominated by those under 40 years old and with a high school education, but the proportion of employees with a college degree or above has increased. Enterprises have also increased their emphasis on employee training. 42% of enterprises have annual training funds accounting for more than 3% of total salary, with an average of 3.6%. From the perspective of group development, catering companies are paying more and more attention to centralized procurement, unified distribution, and the diversified development of central kitchens, breeding bases, and catering food processing. However, there is still room for improvement in computer network management and catering information technology applications.
When senior managers of catering companies are asked to rank the core competitiveness factors of the enterprise and individual stores according to their importance, the most valued core competitiveness factors are: brand, talent, There are three categories: management and service; at the single store level, they are brand, product quality and features. It shows that the company has fully understood the importance of brand in market competition and corporate development.
5. Marketing and Consumer Perception
The survey shows that catering companies regard advertising in local media, especially print media, as the most important marketing and promotion method. Among them, the proportion of cooperation with large and medium-sized reservation networks is not high, and 70% of companies only have 10-15% of the reservation volume.
More and more companies are beginning to pay attention to building loyal customers and customer relationship management, mainly through membership cards and discount cards. However, there is still a lot of room for improvement in customer relationship management.
The survey shows that 39% of consumers use credit cards to make purchases. The proportion of consumers who have the habit of making reservations is not high, with an average of only 37%. The proportion of consumers who traditionally sign for purchases has dropped to Very low.
6. Future Prosperity Forecast
Looking into the future, companies will maintain the long-term positive trend of the catering market, and the catering industry will continue to develop rapidly and healthily. For mass catering, central kitchens, and famous dishes Full confidence in the processing of finished and semi-finished products and the construction of raw and auxiliary material bases; optimistic about the trend of club catering, healthy catering, refined management, and six T management; very enthusiastic about corporate listings, financing expansion, and chain operations; enthusiastic about brand promotion and catering culture The development trend is optimistic. The catering market will enter the era of brand consumption, and the catering industry will continue to play an active role in expanding consumption and promoting employment at a growth rate of 16%. Catering Industry Survey Report (Collection) 2
Through the recent investigation of the xx hotel and catering industry market, it can be seen that the local hotel and catering industry has developed rapidly, and the economic components of this industry have undergone profound changes. With the state-owned economy as the main body, various economic components coexist, with mostly private enterprises; the market is prosperous and active, competition is fierce, and the hotel and catering industry has both good and bad times.
1. Current status of the hotel and catering industry:
1. Diversified business formats with rich varieties: comprehensive and high-end hotels, restaurants, professional hotels, restaurants, as well as popular fast food and buffets , casual dining, salon catering, entertainment catering, food streets, food cities, specialty catering, local snack bars, and even banker restaurants have emerged and developed rapidly, forming a multi-level and diversified business structure.
In the past, the catering industry was mainly based on local cuisine and a small amount of northern cuisine. Now it is Shandong cuisine, Sichuan cuisine, Beijing cuisine, Shanghai cuisine, Cantonese cuisine, Northeastern cuisine, etc.; Japanese cuisine, Korean cuisine, etc. Foreign catering, such as McDonald's, KFC and other foreign fast food, have also gradually been accepted and favored by people, forming a situation where there are many varieties and colorful, a chorus of northern and southern cuisines, and a great exchange of Chinese and Western catering.
2. The economic composition and network structure of catering enterprises have undergone profound changes: With the deepening of economic system reform and the needs of the development of the hotel and catering market, the economic composition of the industry has undergone profound changes. The era when the state-owned economy was the dominant economy has become history. Hotel and catering enterprises of various economic sectors in society, such as various forms of joint-stock and privately owned hotels and restaurants, are developing rapidly. According to the survey, non-public economic enterprises account for more than 80% of all existing catering industry outlets, but the Chinese economy still accounts for a relatively high proportion in large catering stores.
The network structure of the hotel and catering industry shows a trend of polarization. In the past, hotels were dominated by small and medium-sized hotels, with few large-scale and high-end hotels. Nowadays, there are an increasing number of newly built and expanded large-scale, luxurious, multi-functional, high-end and brand-specific restaurants and hotels; various small restaurants and snack bars that are convenient for mass consumption and have business characteristics are springing up like mushrooms after a rain. On the contrary, the development of medium-sized and high-end catering enterprises is slow, and some even gradually decrease.
3. The market competition is fierce, and the profitability of hotel and catering companies has weakened: This industry has become a highly market-oriented industry, with fierce competition, survival of the fittest, and increased reshuffling. Competition has promoted the improvement of catering quality and service levels and promoted the development of the industry. However, the profitability of most hotel and catering companies is low. Judging from the survey, it is obvious that there is an oversupply situation in the off-peak season and even at certain times. The room occupancy rate of some hotels is less than 30%, which intensifies the market competition and weakens the profitability of enterprises.
2. Main problems existing in the development of the catering industry:
1. Industry self-discipline and industry coordination services: There are no industry standards and industry regulations.
In particular, some private small businesses lack integrity and operate illegally and illegally from time to time, harming the interests of consumers and affecting the image of the industry.
2. Slow changes in business concepts and insufficient R&D innovation: With the development of the catering industry, the overall quality and management level of most hotels and restaurants have been greatly improved, but a considerable number of hotels and restaurants are still operating Concepts, business models, management techniques and other aspects have not been freed from the influence of tradition. Enterprise management is backward, the application of science and technology is not high, software and hardware are not matched, and the overall quality and management level of management personnel are still relatively low.
3. The position and current situation of this unit in the industry:
1. Difficulties in transforming the business model: Due to the background of our office, we cannot undertake a variety of services like other peers. Commercial activities have caused many merchants who came here to switch to other companies, which has resulted in the company's business model being tied up. But at the same time, this background has also given us greater industry influence, and we should make better use of this influence to win over customers.
2. There is a shortage of high-level management and technical talents. The introduction is not strong enough, the training work cannot keep up, the R&D and innovation of catering and cooking are not enough, and the dishes and operations lack characteristics. To solve the problem of low overall quality in the industry, one is to introduce and cultivate high-quality management and technical talents; the other is to do a good job in industry training. While introducing talents, the focus is on on-the-job training.
3. While consolidating and maintaining existing customers, we must also be more oriented to the society. Actively support business methods that are suitable for mass consumption, have business characteristics, provide honest services, are hygienic, convenient, and affordable to meet multi-level and diversified consumer needs. Building a famous restaurant and hotel brand and developing characteristic operations are important elements for improving the core competitiveness of the industry.
In short, we must further deepen the internal reform of the enterprise, accelerate mechanism innovation, and fully mobilize the enthusiasm and creativity of employees; adhere to innovation and development, create brands and famous brands, highlight operating characteristics, and improve market competitiveness; improve Operation management, improve corporate management level and profitability level;