Entering January, the New Year's party, the company's annual meeting, and the Spring Festival Chinese New Year's Eve ......The "cyclical busy season" that catering people are looking forward to is here again.
However, opportunities always come with challenges.
Behind the "blowout passenger flow", catering businesses are still facing some hidden problems:
Consumer demand has returned to rationality, and consumers want "low prices" and "cost performance".
After three years of twists and turns, the catering industry has recovered rapidly. According to the overall recovery data of the catering industry released by the National Bureau of Statistics, China's catering revenue reached 3,710.5 billion yuan in the first three quarters, a year-on-year increase of 187%。
However, while the overall environment of the industry is improving, there are also some changes that are emerging.
Among them, the most obvious is that consumer demand has begun to return to pragmatism and rationality, consumers are more sensitive to the highest quality, have higher requirements for quality, and new standards have emerged for the measurement attribute of "value is not worth it".
Taking this year's "May Day" data as an example, the per capita consumption during the holiday was 54035 yuan, a decrease of 10 from the same period in 201946%。But at the same time, during the "May Day ** week", the amount of consumers spending in Zibo barbecue restaurants soared by more than 5 times, and many Zibo barbecue restaurant owners said that store sales during the "May Day" period could exceed 300,000.
Behind the double data, it means that the next normal situation of the catering industry will become: restaurants with more quality, more "cost-effective" and better taste will be favored by more consumers.
And the explosion of Zibo barbecue is also in this, silently expounding, in these needs,"Cost performance" is the core demand of consumers.
It is difficult to employ workers, and when the holidays are approaching, the mobility of employees has increased, and there is a shortage of labor in restaurants.
Not surprisingly, according to the law of the catering industry in previous years, during the "New Year's Day and Spring Festival", major catering stores will usher in a blowout of customer flow.
The most immediate problem lies in front of us - too busy and understaffed.
Taking last year's Spring Festival as an example, there was a restaurant that originally needed 8 people to operate normally, leaving only one manager and employees, and there was a serious shortage of labor.
The employees in the front hall and back kitchen took leave to return to their hometowns in advance, which exacerbated the shortage of catering workers, and even if the salary was raised, it was still difficult to recruit suitable employees in a short time.
The restaurant should be "efficient" and "tasteful".There is a "shortage of people" and a new solution is urgently needed!
Many problems are in front of us, the external environment is "pragmatic and rational", and the per capita disposable meal budget of consumers has decreased
The budget has been lowered, and the taste cannot be reduced!
Internal kitchen workers are "short of people and skills", and at the end of the year, there is a shortage of labor, it is difficult to recruit workers, and the production efficiency is low.
In the face of internal and external attacks, for catering people, the key to solving the problem is to use a new solution to rebuild the kitchen!
Adopt a new series of cooking recipes to create special signature dishes.
Nowadays, most young people like to ask their mobile phones to "eat" first, and high-value dishes have become the social currency of young people on Douyin and XiaohongshuSecondly, you can also start by digging out novel or special ingredients to enrich the taste, such as: the white jade fungus in the small fried yellow beef that is popular all over the country in 2021 adds a touch of softness and crispiness to the strong and spicy meat aroma;In fact, this dish is made using the steaming and roasting mixing mode of the combi oven, instead of the traditional stir-fry mode!
It is difficult to innovate from scratch, and it is also a good idea to change the cooking method of "old dishes".
With the advent of Chef Mak's combi steam oven, all kinds of traditional "frying, roasting and stir-frying" dishes can be reshaped in the way of "steaming and roasting".Traditional stir-fried dishes, with steam humidification and roasting, not only have a better taste, but also have a higher appearance than stir-fried, and have more appetite and desire to share!
All traditional dishes are worthy of being reimagined with Chef Mak Combi-Steam Oven!
Use recipes to standardize dishes and streamline them, both efficiency and flavor
For the labor shortage problem that is the most "headache" for catering people, in fact, it can be completely solved by using Chef Mai's universal steam oven to standardize and process dishes.
Use the recipe function of Chef Mak Combi Oven to record cooking steps, time, and ingredients to form a standardized recipe. Follow-up one-click operation, no need for chefs can also be trained to work, to solve the difficulty of employment!
For "creating a unique and good taste", the steaming and roasting mixing mode of Chef Mak Combi Oven can be well realized.
Using segmented mixed steaming and roasting, the same dishes and recipes can be used to create a variety of flavors!
Only one chef is needed to complete the development of the dishes and the recording of the dishes. In the future, you can say goodbye to the kitchen, a little white fool operation!
The advent of the universal steam oven has completely bid farewell to the difficulty of employment!Say goodbye to the chef and leave, the store is cool and cold!
Some of the pioneers have already used just one Chef Mak combi oven to cook the entire back of the kitchen!
CateringIt has entered the era of intelligenceTraditionalBehind closed doors, it is notFor a long time。Trends change rapidlyThe combi-steam oven will be a revolutionary product in the kitchen!Completely solve the difficulty of kitchen employment, and find a chef even more difficult dilemma!