What is the biggest pain point in the F&B industry? That is, in the case of overcapacity, it also encountered sluggish consumption. The current situation of oversupply has led to the increasingly severe involution of catering. Let many catering people cry out: catering consumption has entered the era of "affordable consumption".
Along with the current economic development trend, it is believed that consumers' consumption preferences for affordable and high-quality products will not change in the short term. For the owner of the restaurant chain brand, the ** chain has almost become the key weapon that determines the life and death of the catering brand.
First of all, we need to be clear that the current consumer demand for food and beverage has changed profoundly. They are no longer just looking for satiety, but more about the quality, taste and experience of food. Therefore, F&B brands need to keep up with this trend and constantly innovate and optimize their products to meet the diverse needs of consumers.
In the case of overcapacity, catering brands should focus on improving the differentiated competitiveness of products. This means not only innovating in terms of cuisine, but also in terms of service, the environment, and more. Only by providing a differentiated experience can you stand out in the fierce market competition.
At the same time, the optimization of the ** chain is also the key to solving the current dilemma. For restaurant chain brands, having a stable and efficient first-chain system can not only reduce costs, but also ensure the quality and taste of products. Therefore, brands need to establish long-term and stable cooperative relations with leading merchants and jointly explore how to improve the efficiency and flexibility of the first chain.
In addition, restaurateurs also need to pay attention to the psychological changes of consumers. In the era of affordable consumption, consumers pay more attention to cost-effectiveness and experience. Therefore, brands need to enhance consumers' perceived value in a variety of ways, such as launching preferential activities and improving service quality.
In particular, small and medium-sized restaurant chain brands, facing the challenges of overcapacity and sluggish consumption, need to flexibly adjust their strategies, focusing on product innovation, chain optimization and consumer experience improvement. Only in this way can we be invincible in the fierce market competition and realize the sustainable development of the catering industry.
It is reported that in mid-October 2023, Haidilao launched a unified management system, so that all Haidilao stores operating in Greater China have achieved comprehensive digital management of daily, weekly and monthly self-inspection information.
In the future, Haidilao will also actively promote the innovation of the digital chain, promote the digital and intelligent transformation of product management, strengthen the ability to share information of the chain, build the chain into a new engine to drive the company's business development, provide efficient and intelligent chain solutions for stores and merchants, and promote the lean and efficient guarantee and process.
Youdejia believes that reducing costs and increasing efficiency will prompt chain catering companies to focus on the digital integration of the whole chain, and strive to achieve a high degree of digitalization and intelligence in food procurement, inventory management, production process and table service. This transformation will not only significantly improve the transparency and operational efficiency of the ** chain, optimize the procurement process, strengthen food safety and quality supervision, but also enhance the customer experience and promote business innovation and expansion. What's more, digital integration can also help reduce operating costs and risks for businesses, further enhancing the brand's impact.
With the rapid development of science and technology, digital transformation has become an inevitable trend in the development of the industry. In addition to catering giants like Haidilao having the ability to build their own chains, for small and medium-sized catering enterprises, a better choice is to find a reliable flexible chain service platform and tailor a one-stop chain solution suitable for their current business development.
In particular, small and medium-sized catering brands that are in the stage of chain expansion are limited by the scale of procurement, cost control, manpower and other reasons, and are facing problems such as difficulty in quality control, opacity, and cost year by year.
Through the catering ecological chain service platform, through flexible deployment, flexible service autonomy and open application platform and other technical means, Youdejia helps enterprises and small and medium-sized chain buyers to efficiently dock, and strengthens the cooperation between high-quality enterprises in the upstream and downstream related industries of the chain catering industry.
By fully realizing business collaboration and information sharing, it helps small and medium-sized restaurant chain brands to lay out digital transformation strategic planning, and through data analysis and data analysis, the management department can more accurately grasp the market demand, so as to formulate a more scientific and reasonable business strategy.
The platform's online ** refined operation service can meet the requirements of enterprises to open stores and maintain the shelves of goodsInitiate centralized procurement and distribution, and merge small orders into large orders to make procurement costs lower. The purchaser and the first party carry out demand release and docking online, inquiry, price comparison, transaction collaboration, receipt and delivery collaboration, logistics follow-up, online payment, feedback, etc. In particular, small and medium-sized catering brands that develop a chain model with a hot spot engine plan have far-reaching enabling significance for the digital first-chain service platform. In the past few years, Youdejia, as a service provider of the catering ecological chain, has witnessed the profound changes of China's catering chain together with all partners in the catering industry. The traditional chain model has been gradually broken and replaced by a more efficient and intelligent digital ecological chain system.
In the future, with the deep penetration of digitalization, every link of the catering industry will face unprecedented opportunities and challenges, from the source of ingredient procurement to the final table service. Collaboration and sharing of benefits will be the key to breaking the game.