The catering industry is an industry that seems to have a low threshold, but in fact it is highly competitive. Many people have dreamed of opening a restaurant, but few have succeeded in the end. So, what is the difficulty of the catering industry?This article will reveal the unspeakable secrets of the catering industry from the following aspects.
1.High initial investment.
Opening a restaurant requires a lot of investment, including site selection, decoration, purchase of equipment, raw materials, etc. These costs often take months or even years to recover. In addition, the operating costs of the catering industry are also relatively high, such as rent, utility bills, employee salaries, etc. Therefore, for those who are new to the catering industry, financial pressure is a problem that cannot be ignored.
2.Fierce market competition.
The F&B industry is very competitive, especially in first-tier cities. With all kinds of restaurants popping up one after another, consumers have a lot of choice. In order to stand out from the crowd, it is necessary to have a unique competitive advantage, such as special dishes, quality service, etc. However, creating these advantages is not an easy task and requires a long period of accumulation and polishing.
3.Food safety issues.
Food safety is a top priority in the F&B industry. Once a food safety incident occurs, it will not only directly affect the business of the restaurant, but may also lead to serious legal liability. Therefore, it is imperative for caterers to strictly comply with food safety regulations to ensure the hygiene and safety of food. However, due to the limitations of supervision and technical level, food safety problems still occur from time to time.
4.There is a high turnover of personnel.
The catering industry has a high turnover of personnel, especially for grassroots employees. This not only brings some trouble to the management of the restaurant, but also affects the quality of service. In order to retain good employees, restaurants need to offer competitive compensation packages and a good working environment. However, this is undoubtedly a heavy burden for many restaurants that are just starting out.
5.Customer tastes are varied.
The restaurant industry has a large customer base with a variety of tastes, and it is almost impossible to satisfy all of them. As a result, restaurants need to constantly adapt their dishes and services to the changing market. However, such adjustments often require a significant investment of time and effort, and the results are not always as expected.
6.Restrictions by Laws and Regulations.
The catering industry is subject to strict laws and regulations, such as hygiene permits, fire inspections, etc. These regulations are of great significance to protect the rights and interests of consumers and maintain the order of the industry. However, overly strict regulations often put certain operating pressure on the catering industry and limit the development space of the industry.
7.Internet shock.
With the development of the Internet, emerging formats such as takeaway and reservation have gradually become a new trend in the catering industry. The emergence of these new formats has put traditional restaurants under tremendous competitive pressure. To meet this challenge, restaurants need to constantly innovate and change to improve their competitiveness. However, this undoubtedly increases the difficulty of operating in the catering industry.
To sum up, the unspeakable hidden dangers of the catering industry mainly include high initial investment, fierce market competition, food safety problems, high personnel mobility, changing customer tastes, legal and regulatory restrictions, and the impact of the Internet. In order to succeed in the catering industry, it is necessary to have sufficient financial strength, keen market insight, rigorous food safety awareness, excellent team management ability and strong spirit of innovation. Only in this way can we be invincible in the fierce market competition.