The catering market research report In study and work life, everyone gradually realized the importance of the report, and it has a certain trick in writing. So what kind of report is effective? The following is a report on the catering market research report. Welcome everyone to learn from and reference, I hope it will be helpful to everyone.
The dining market research report 1. Basic overview of the survey 1. The purpose and significance of the survey: from the perspective of hotel Overall service quality (2) Shape the spiritual appearance of employees, enrich the hotel’s corporate culture connotation (3) Understand what customers need, and provide the service basis for the hotel From the customer’s perspective: (1) Let customers get satisfied services (2) Enhance the customer’s further understanding of the hotel (3) to meet the various needs of customers : The customers of the Catering Department of Jinfeng Hotel 3. Survey location: Jinfeng Hotel, Qianxi Road, Nanchang City. 4. Investigation time October 1st to 8th . The work content of the survey 1. Investigation items (1), Jinfeng Hotel Cater The service attitude of the staff (2), the environmental comfort of the restaurant department of Jinfeng Hotel (3), the sufficient amount of the drinking department of the Jinfeng Hotel (4), the quality of the catering department of the Jinfeng Hotel ( 5), Jinfeng Hotel Catering Department Speed (6), the sanitation of food at the catering department of Jinfeng Hotel (7), the price of the catering department of Jinfeng Hotel (8) Customers choose your hotel’s hotel Reasons (9) Whether customers will also visit your hotel 2. Survey method (1) Questionnaire survey method: issue a questionnaire to customers who come to Guida Hotel, ask customers The 100 questionnaires issued were recovered, and the customers really filled out the questionnaire. (2), field observation method: You can go to the restaurant department of Jinfeng Hotel to observe the environmental quality status and its hygiene . Investigation and analysis 1 survey background analysis The current development of the catering industry The continuous development of the catering industry, and the turnover and the number of employment have increased; although catering companies have begun to attach importance to the shape of brand advantages, focus on the expansion of the size of the enterprise, focus on the use of chain operations and franchise methods Expansion, market demand reflects the fashion of scientific diet. Although the catering industry has developed rapidly, there are still some issues that restrict development, which are mainly manifested in the following five aspects: (1) The concentration of the catering industry is low, and the gap between the level of operation between enterprises is large. (2) The quality of catering practitioners is uneven, and the service quality and management level need to be further improved. (3) The structural contradictions of catering services are relatively prominent, so that popular catering services for the purpose of people and convenience are relatively lacking. Not only are the service outlets insufficient, but the market order is not standardized, and the quality of food and hygiene conditions cannot keep up. (4) The market competition in the catering industry has intensified, the corporate profit margin is low, the added value is small, and the domestic catering enterprise’s independent innovation capabilities are generally weak. (5) The pace of “going global” development of catering companies is not fast. 2. Data analysis and conclusions The first question analysis is the employee’s service attitude From the analysis of the first question, we can see that customers are satisfied with the service attitude of the employees of Jinfeng Hotel It accounts for 60%and is not satisfied with only 40%. In general, the service attitude of employees is still very recognized. The second question analysis is the environmental comfort during meals From the second question, customers score the restaurant environment. Pressing the recovered data, customers are still very satisfied with the restaurant environment. The third question analysis is whether the type of diet is sufficient In the third question, the customer’s sufficientness of the customer’s diet is still very satisfied, and the taste and sanitation of the diet are well evaluated. Essence The four questions are analyzed whether the wine is sufficient From the analysis, customers are not satisfied with the types of drinks of the hotel. It is recommended that the hotel should add some types of juice and liquor. The title analysis is the quality of the diet In analysis, customers are very satisfied with the quality of the hotel’s diet, especially the types of buffets in the Western food department of the hotel and the hotel’s specialty gold award. Nice. The sixth question analysis is the speed of the restaurant. From the analysis, customers think that the speed of serving at the hotel is also an important factor affecting customer satisfaction. This seventh question analysis is the price of catering In analysis, the hotel’s catering price is very reasonable, and at the same time, it is also within the acceptance of customers and customers. guest. The question of the eighth question is the hygiene of food In analysis, the customer is not very satisfied with the hygiene of the hotel. There will be a lot of small bugs on the sweets of the summer buffet. Increase the improvement of food hygiene and make foods that are delicious and more hygienic. This ninth and tenth question analysis is the reason for patronizing the hotel In analysis point of view of thoughtful service, the comfort of 60%is 60%. Friends recommend 40%of the travel agencies, indicating that the hotel’s reputation of the hotel’s reputation It is still very good in Nanchang. The eleventh question is analyzed whether it will also come to your hotel for dining In analysis, most customers will still visit your hotel, thinking that the hotel is in terms of price, service attitude and environmental comfort. Very satisfied. 3. Existing problems In the previous data analysis, we can preliminary conclusions: At present, the customer satisfaction of hotel catering services in Longyan City is generally higher. Among the three samples of the sample hotel -Tianya Hotel, Jin Suiche , Hengbao Hotel, the customer satisfaction of Hengbao Hotel is the highest, but after analysis of my summary table, we can also find existence existence existence Some prominent problems, especially at hotels with small scale, have many irregularities. The following questions are specifically raised: (1) Restaurant dining environment problems In 42%of customers in the first question chose the environment for the environment as the main reason for dining in the restaurant. However, in the third question, 42.9%of customers scored 70 ~ 80 points to the hotel’s dining environment. This shows that with the improvement of people’s living standards, people pay more and more attention to the creation of the atmosphere, and they pay more and more attention to the dining conditions of the restaurant. The requirements for the dining environment are also getting higher and higher. However, at present, Jinfeng Hotel has done a good job in this regard, especially at the peak of the passenger flow. The noise in the restaurant is noisy, affecting the emotions of guests’ meal, and the hotel can also handle the perfect improvement. The environmental layout of the restaurant is very coordinated, which greatly highlights the characteristics of the hotel and restaurant, and gives the hotel a refreshing feeling. (2) The hygiene of dishes It hygiene qualification is the most basic requirement for the dishes for the guests. If there is no sanitation guarantee, it loses the most basic safety guarantee for guests. When the restaurant is at the peak period, the task of the waiter is relatively urgent. There are some waiters who do not operate the operation standards in accordance with the regulations. When they are dish, they get the vegetable soup with their fingers, which will inevitably cause great dissatisfaction. In the middle of the hotel’s customers, it was found that the customer complained such questions. This is a problem that causes great damage to the hotel image and needs to be resolved urgently. (3) The problem of the existence of the dishes From the summary table of the three groups, 46.9%of customers believe that the speed of serving is “general” and “very slow”. The speed of serving is something that the guests care about. The fast and slow of the food is directly related to the guest’s evaluation of the hotel and the economic interests of the hotel. If the restaurant is too slow and not taken in time to take remedial measures, causing customers to complain not to say, and they will lose their return customers. The hotel has to improve the speed of serving. (4) Question of the image of the restaurant’s waiter The image of the waiter represents the image of the restaurant in the eyes of customers. Therefore, the restaurant’s appearance of the waiter is high. However, from the statistics, 40%of customers who expressed bias for hotel waiters. It shows that the instrument in the Jinfeng Hotel is still perfect. In the service industry, the waiter’s instrument, appearance, and manner are very important service elements. Each service staff in the restaurant should establish a good image consciousness, and cannot affect the image of the entire hotel because of the image of a waiter. . Countermeasures and suggestions for accelerating the development of the catering industry of Jinfeng Hotel 1. Strengthen and improve the internal management structure, and enhance corporate competitiveness. It should be done well in modernization of human -oriented. Through training, education, and development of development, vigorously develop human resources, cultivate and create high -quality adaptation of high -quality `Modern Service Industry Management in the era of knowledge economy The talents, especially entrepreneurs who are hardworking and capable Quality managers, high -level professional chefs and excellent service teams. The second is to do a good job of business management centered on catering products. Grasping varieties, quality, service, environmental, informatization, modernization and standardization of management, and use extensive in -depth and effective innovation activities to reduce costs, improve efficiency, improve corporate grade, and strengthen market competitiveness. 2. Strengthen the regulatory administrative management of the catering market. 1 is that enterprises should formulate measures and strategies to adapt to modern consumption trends and implement integrity operations, and continuously improve and improve service quality. The second is to introduce corresponding management measures and policies and regulations of health, industry and commerce, taxation and other departments, severely crack down on false advertisements, bully the market, guide the policy, carry out effective industry planning The department’s chaos for catering companies. 3. Catering companies should reflect characteristic operations and brand strategies. The characteristics and brands have been tested for a long time, which can stand out in a fierce market competitive environment, and have been recognized by market and consumers. It has a specific performance of high innovation and profitability. The characteristics of catering companies focus on the varieties and quality of the dishes, but the quality of service cannot be ignored. It must provide consumers with a comfortable dining environment and good use of meal atmosphere. Whether it is the variety, quality, service level, or dining environment, it is necessary to fully reflect the food culture and corporate culture, so that customers can not only satisfy material enjoyment, but also satisfy spiritual enjoyment. Based on historical accumulation and cultural innovation, it is necessary to excavate, cultivate, develop and innovate the series of vegetables, encourage enterprises to develop famous catering products, and promote national local specialties through registered trademarks and packaging. 4. We market -oriented Based on the actual situation, innovate and correctly select the business method that is suitable for the development of the enterprise to further improve the consumer environment. The catering industry of Jinfeng Hotel should vigorously promote chain operations, special fast food and fast food delivery according to the actual situation, change the traditional business method, and promote the industry’s branding and large -scale process. Improved modern management systems, perfect economic management systems, new product research and development and innovation capabilities, perfect takeaway distribution systems, overall operation management and supervision systems, and advanced, scientific and standardized to manage modern catering industry. 5. Develop chain operations The service management model with health, health, innovation, diversified development, and high -quality service as a modern business management model to obtain greater economic benefits. 6. Increase publicity and create a good development atmosphere in the catering industry. It give full play to the advantages of publicity of governments and news media at all levels, vigorously publicize the development and necessity of the city’s “gourmet paradise”, and promote the development of the city’s catering industry for the development of the city’s “gourmet paradise”. , Measures and preferential policies. The main person in charge of Nanchang Catering should further raise awareness, strengthen the awareness of the overall situation, and put the work of accelerating the development of the catering industry, creating the “Food Paradise” work in Chongqing at the important position of accelerating economic development, increasing employment and expanding domestic demand, and driving consumption. Formed a joint force, we can do it together. It is necessary to actively support the development of the catering industry, strengthen coordination and cooperation, enhance service awareness, improve the efficiency of service, establish a sound incentive mechanism, and jointly promote the rapid development of the city’s catering industry. The dining market research report 2. Survey goals, solution design and organization planning (1) Survey goals Total target: In -depth and detailed investigation Structure status, demand characteristics, customer satisfaction, etc., as well as visiting existing operators, understanding daily business issues, customer consumption preferences, competition status, etc., comprehensively analyze the overall pattern and demand trend of the black catering industry market. The target: . Fully search for the current status of the consumer demand for the black catering industry . The survey of the satisfaction of the consumers of the representative students of the whole school’s consumers of the North Black Dato industry 3． A moderate amount of visits to the canteen manager and the existing operator of the Black Da Da understands the current status and problems that need to be solved . 4． Analyze the status quo of the marketing marketing of Black Catering and the problem that needs to be solved (2) Investigation objects and forms Ben based on the overall analysis of the black catering economy and the overall grasp of the catering industry near Heida, this survey With the focus of the college students and operators, focusing on the current situation and trend of consumer demand as the focus of investigation. Take the form of regional grouping surveys, and concentrate the time of in -depth investigation and market scanning and analysis of customers for about 3 days. The survey method is based on questionnaire surveys. Statistical analysis of the second hand information. Survey object sampling: 1) The consumer of college students extract 150 samples and extract representative samples of different colleges, different majors, different grades, different income, and different taste preferences. 2) The school cafeteria staff extract 20 samples, of which the canteen experience, purchasing staff, chefs, and general staff each allocate a certain number. 3) There are currently 20 samples of operators near Black University. Among them, traditional Chinese restaurants, fast food restaurants, milk tea coffee bar, specialty snack bar, hot pot restaurant, cake shop, etc. each account for a certain percentage. Survey method: 1) Questionnaire survey 2) Visit Survey 3) Market Observation 4) Phone Network Survey 5) The main content of Ghost Experimental Survey The main content of the survey: the existing market consumer brand and customer satisfaction, the number and level of market consumption, the cognition and evaluation of the existing brands, the psychology of catering consumption, the key factors that affect consumer catering decision -making, catering consumption consumption New needs, etc. 2) The main content of the school cafeteria worker survey: from the procurement system of the raw materials of the cafeteria, to the production process of food, to the food safety and hygiene, then to the price of the sales of the dishes, and finally the service of the cafeteria for the situation of the cafeteria for the situation of the canteen. Probably understand, and analyze its advantages, disadvantages, and problems now facing. 3) The main contents of the existing operator survey: the types of restaurants, flavors, and the channel system of the product, the main business support point, the promotion method of the leading product, the principle of serving customers, the real satisfaction of the operator, the real satisfaction of the operator, the real satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator. The marketing psychology of the operator, the expectations and requirements of the operator. 4) Interview survey content: It mainly understands consumers’ understanding, evaluation, suggestions for the brand and products of the theme restaurant to reproduce the theme restaurant, and further grasp their preferences. 5) Investigation of Ghost Experiment: You can experience the products, taste, dining environment, service level, sanitary status, etc. of 2-3 restaurants, and then analyze and evaluate to take rough and refined. (3) The implementation process of the investigation and organization The survey team has a total of 3 people, which conducts a 7 -day black catering industry market survey. . The main statistical results and analysis of the survey 137 questionnaires for consumer consumer consumer in college students, 20 interviews from school cafeteria staff, and schools in the university are now available in merchants. 20 copies, through statistics on the above questionnaires and interview transcripts, supplemented by the summary report of the investigation team, the results of the investigation of the Black Daxi Catering Market are as follows: 1. The black big catering economy is developed, the consumption level is high, the consumption volume, consumption consumption big. First of all, from the results of field surveys, there are about 101 restaurants with regular business shops and booths in Heida, including Chinese fast food restaurants, traditional Chinese restaurants, specialty snacks, Western restaurants, hot pot restaurants, etc. Wait, as shown in Table 1 below. Secondly, Heida Catering also has to develop rapidly relying on students from Heilongjiang University. According to relevant information, Black University is about 30,000 teachers and students in the school. In the end, from the geographical environment of Heida, located in Nangang District, the consumption level is still high. Through the questionnaire survey, the average monthly consumption of students in Heilongjiang University was around 1500, and it was divided into 5 consumer segments, as shown in Table 2 below. 2. The main consumption type and taste preferences are obvious. Repeated consumption is generally . Most students like Chinese fast food, fast and convenient, and have a variety of tastes, but they like to repeatedly choose a consumption in a certain period of time. Factors 3. Consumption time is scattered, catering services tend to be all day . Consumption subjects generally tend to be 2-4 people, higher consumption capacity 5. Black catering market competition The pattern is relatively stable, and the increasing homogeneity between the operators 6. The degree of differentiation of the product is low, and the lack of marketing innovation (2) Analysis of the satisfaction and demand status of catering consumers near Heida 1. Food safety and hygiene are the primary factor for consumers to choose dining sites. 2. Consumer’s taste habits and preferences are mainly based on home -cooked dishes. The popular taste is spicy 3. Product quality and services are the main factors that affect consumers’ choice of dining place. 4. Consumers’ cognitive rationality of the price of the product, the students’ consumption level is high, and it is relatively stable 5. Consumers’ satisfaction of food hygiene and safety of consumers 6. Consumption The restaurants that are often patronized are more concentrated. For example, the fast food restaurant Wenzhou rice stalls, traditional Chinese restaurants have proud buildings, Sanheyuan, etc. n 8. Promotional discounts are the main channel for consumers to understand restaurant information 9. College students consumers are generally consumer in small groups, interested in fresh and fashionable things (3) The current status and analysis of catering restaurants 1. There are constant new merchants participating in the black catering market competition, and some merchants withdraw from, forming a relatively balanced and subtle relationship. . The environment, scale, variety, price, and service of many restaurants are not much different, tending to homogeneous 3. In the current rising domestic price level, various restaurants include in -school canteens. The prices of some dishes have risen, and the price of price increases is generally mainly meat, with an average increase of about 20%to 25%. There is a phenomenon of blindness, disorder and low levels. The lack of strict system access system and mandatory standards, the standards of catering companies are uneven, the content is not comprehensive, the technical knowledge content is low, and the food safety and hygiene are not guaranteed 5. There is no brand meaning. The current profitability . Summary of this survey In general, this survey is successful, and the purpose of the expected purpose has learned the situation of Heida’s catering industry more comprehensively. The competition in the catering industry is fiercely competitive, and food quality problems are inevitable due to interest problems. Consumers are required to ensure safety when there is consumer demand. The main consumer population of the Black Catering Industry is a student, and it is necessary to consume reasonable consumption. In short, the problem of food quality and safety cannot be ignored. Students’ physical health is very important. The health and stability of the health and stability of the catering industry will become the driving force for social progress. ;
The catering market research report
In study and work life, everyone gradually realized the importance of the report, and it has a certain trick in writing. So what kind of report is effective? The following is a report on the catering market research report. Welcome everyone to learn from and reference, I hope it will be helpful to everyone.
The dining market research report 1. Basic overview of the survey
1. The purpose and significance of the survey: from the perspective of hotel Overall service quality
(2) Shape the spiritual appearance of employees, enrich the hotel’s corporate culture connotation
(3) Understand what customers need, and provide the service basis for the hotel
From the customer’s perspective:
(1) Let customers get satisfied services
(2) Enhance the customer’s further understanding of the hotel
(3) to meet the various needs of customers :
The customers of the Catering Department of Jinfeng Hotel
3. Survey location:
Jinfeng Hotel, Qianxi Road, Nanchang City.
4. Investigation time
October 1st to 8th
. The work content of the survey
1. Investigation items
(1), Jinfeng Hotel Cater The service attitude of the staff (2), the environmental comfort of the restaurant department of Jinfeng Hotel (3), the sufficient amount of the drinking department of the Jinfeng Hotel (4), the quality of the catering department of the Jinfeng Hotel
( 5), Jinfeng Hotel Catering Department Speed
(6), the sanitation of food at the catering department of Jinfeng Hotel (7), the price of the catering department of Jinfeng Hotel (8) Customers choose your hotel’s hotel Reasons (9) Whether customers will also visit your hotel
2. Survey method
(1) Questionnaire survey method: issue a questionnaire to customers who come to Guida Hotel, ask customers The 100 questionnaires issued were recovered, and the customers really filled out the questionnaire.
(2), field observation method: You can go to the restaurant department of Jinfeng Hotel to observe the environmental quality status and its hygiene
. Investigation and analysis
1 survey background analysis
The current development of the catering industry
The continuous development of the catering industry, and the turnover and the number of employment have increased; although catering companies have begun to attach importance to the shape of brand advantages, focus on the expansion of the size of the enterprise, focus on the use of chain operations and franchise methods Expansion, market demand reflects the fashion of scientific diet. Although the catering industry has developed rapidly, there are still some issues that restrict development, which are mainly manifested in the following five aspects:
(1) The concentration of the catering industry is low, and the gap between the level of operation between enterprises is large.
(2) The quality of catering practitioners is uneven, and the service quality and management level need to be further improved.
(3) The structural contradictions of catering services are relatively prominent, so that popular catering services for the purpose of people and convenience are relatively lacking. Not only are the service outlets insufficient, but the market order is not standardized, and the quality of food and hygiene conditions cannot keep up.
(4) The market competition in the catering industry has intensified, the corporate profit margin is low, the added value is small, and the domestic catering enterprise’s independent innovation capabilities are generally weak.
(5) The pace of “going global” development of catering companies is not fast.
2. Data analysis and conclusions
The first question analysis is the employee’s service attitude
From the analysis of the first question, we can see that customers are satisfied with the service attitude of the employees of Jinfeng Hotel It accounts for 60%and is not satisfied with only 40%. In general, the service attitude of employees is still very recognized.
The second question analysis is the environmental comfort during meals
From the second question, customers score the restaurant environment. Pressing the recovered data, customers are still very satisfied with the restaurant environment.
The third question analysis is whether the type of diet is sufficient
In the third question, the customer’s sufficientness of the customer’s diet is still very satisfied, and the taste and sanitation of the diet are well evaluated. Essence
The four questions are analyzed whether the wine is sufficient
From the analysis, customers are not satisfied with the types of drinks of the hotel. It is recommended that the hotel should add some types of juice and liquor. The title analysis is the quality of the diet
In analysis, customers are very satisfied with the quality of the hotel’s diet, especially the types of buffets in the Western food department of the hotel and the hotel’s specialty gold award. Nice.
The sixth question analysis is the speed of the restaurant. From the analysis, customers think that the speed of serving at the hotel is also an important factor affecting customer satisfaction.
This seventh question analysis is the price of catering
In analysis, the hotel’s catering price is very reasonable, and at the same time, it is also within the acceptance of customers and customers. guest.
The question of the eighth question is the hygiene of food
In analysis, the customer is not very satisfied with the hygiene of the hotel. There will be a lot of small bugs on the sweets of the summer buffet. Increase the improvement of food hygiene and make foods that are delicious and more hygienic.
This ninth and tenth question analysis is the reason for patronizing the hotel
In analysis point of view of thoughtful service, the comfort of 60%is 60%. Friends recommend 40%of the travel agencies, indicating that the hotel’s reputation of the hotel’s reputation It is still very good in Nanchang.
The eleventh question is analyzed whether it will also come to your hotel for dining
In analysis, most customers will still visit your hotel, thinking that the hotel is in terms of price, service attitude and environmental comfort. Very satisfied.
3. Existing problems
In the previous data analysis, we can preliminary conclusions: At present, the customer satisfaction of hotel catering services in Longyan City is generally higher. Among the three samples of the sample hotel -Tianya Hotel, Jin Suiche
, Hengbao Hotel, the customer satisfaction of Hengbao Hotel is the highest, but after analysis of my summary table, we can also find existence existence existence Some prominent problems, especially at hotels with small scale, have many irregularities. The following questions are specifically raised:
(1) Restaurant dining environment problems
In 42%of customers in the first question chose the environment for the environment as the main reason for dining in the restaurant. However, in the third question, 42.9%of customers scored 70 ~ 80 points to the hotel’s dining environment. This shows that with the improvement of people’s living standards, people pay more and more attention to the creation of the atmosphere, and they pay more and more attention to the dining conditions of the restaurant. The requirements for the dining environment are also getting higher and higher. However, at present, Jinfeng Hotel has done a good job in this regard, especially at the peak of the passenger flow. The noise in the restaurant is noisy, affecting the emotions of guests’ meal, and the hotel can also handle the perfect improvement. The environmental layout of the restaurant is very coordinated, which greatly highlights the characteristics of the hotel and restaurant, and gives the hotel a refreshing feeling.
(2) The hygiene of dishes
It hygiene qualification is the most basic requirement for the dishes for the guests. If there is no sanitation guarantee, it loses the most basic safety guarantee for guests. When the restaurant is at the peak period, the task of the waiter is relatively urgent. There are some waiters who do not operate the operation standards in accordance with the regulations. When they are dish, they get the vegetable soup with their fingers, which will inevitably cause great dissatisfaction. In the middle of the hotel’s customers, it was found that the customer complained such questions. This is a problem that causes great damage to the hotel image and needs to be resolved urgently.
(3) The problem of the existence of the dishes
From the summary table of the three groups, 46.9%of customers believe that the speed of serving is “general” and “very slow”. The speed of serving is something that the guests care about. The fast and slow of the food is directly related to the guest’s evaluation of the hotel and the economic interests of the hotel. If the restaurant is too slow and not taken in time to take remedial measures, causing customers to complain not to say, and they will lose their return customers. The hotel has to improve the speed of serving. (4) Question of the image of the restaurant’s waiter
The image of the waiter represents the image of the restaurant in the eyes of customers. Therefore, the restaurant’s appearance of the waiter is high. However, from the statistics, 40%of customers who expressed bias for hotel waiters. It shows that the instrument in the Jinfeng Hotel is still perfect. In the service industry, the waiter’s instrument, appearance, and manner are very important service elements. Each service staff in the restaurant should establish a good image consciousness, and cannot affect the image of the entire hotel because of the image of a waiter.
. Countermeasures and suggestions for accelerating the development of the catering industry of Jinfeng Hotel
1. Strengthen and improve the internal management structure, and enhance corporate competitiveness.
It should be done well in modernization of human -oriented. Through training, education, and development of development, vigorously develop human resources, cultivate and create high -quality adaptation of high -quality `Modern Service Industry Management in the era of knowledge economy
The talents, especially entrepreneurs who are hardworking and capable Quality managers, high -level professional chefs and excellent service teams. The second is to do a good job of business management centered on catering products. Grasping varieties, quality, service, environmental, informatization, modernization and standardization of management, and use extensive in -depth and effective innovation activities to reduce costs, improve efficiency, improve corporate grade, and strengthen market competitiveness.
2. Strengthen the regulatory administrative management of the catering market.
1 is that enterprises should formulate measures and strategies to adapt to modern consumption trends and implement integrity operations, and continuously improve and improve service quality. The second is to introduce corresponding management measures and policies and regulations of health, industry and commerce, taxation and other departments, severely crack down on false advertisements, bully the market, guide the policy, carry out effective industry planning The department’s chaos for catering companies.
3. Catering companies should reflect characteristic operations and brand strategies.
The characteristics and brands have been tested for a long time, which can stand out in a fierce market competitive environment, and have been recognized by market and consumers. It has a specific performance of high innovation and profitability. The characteristics of catering companies focus on the varieties and quality of the dishes, but the quality of service cannot be ignored. It must provide consumers with a comfortable dining environment and good use of
meal atmosphere. Whether it is the variety, quality, service level, or dining environment, it is necessary to fully reflect the food culture and corporate culture, so that customers can not only satisfy material enjoyment, but also satisfy spiritual enjoyment. Based on historical accumulation and cultural innovation, it is necessary to excavate, cultivate, develop and innovate the series of vegetables, encourage enterprises to develop famous catering products, and promote national local specialties through registered trademarks and packaging.
4. We market -oriented
Based on the actual situation, innovate and correctly select the business method that is suitable for the development of the enterprise to further improve the consumer environment. The catering industry of Jinfeng Hotel should vigorously promote chain operations, special fast food and fast food delivery according to the actual situation, change the traditional business method, and promote the industry’s branding and large -scale process. Improved modern management systems, perfect economic management systems, new product research and development and innovation capabilities, perfect takeaway distribution systems, overall operation management and supervision systems, and advanced, scientific and standardized to manage modern catering industry.
5. Develop chain operations
The service management model with health, health, innovation, diversified development, and high -quality service as a modern business management model to obtain greater economic benefits.
6. Increase publicity and create a good development atmosphere in the catering industry.
It give full play to the advantages of publicity of governments and news media at all levels, vigorously publicize the development and necessity of the city’s “gourmet paradise”, and promote the development of the city’s catering industry for the development of the city’s “gourmet paradise”. , Measures and preferential policies. The main person in charge of Nanchang Catering should further raise awareness, strengthen the awareness of the overall situation, and put the work of accelerating the development of the catering industry, creating the “Food Paradise” work in Chongqing at the important position of accelerating economic development, increasing employment and expanding domestic demand, and driving consumption. Formed a joint force, we can do it together. It is necessary to actively support the development of the catering industry, strengthen coordination and cooperation, enhance service awareness, improve the efficiency of service, establish a sound incentive mechanism, and jointly promote the rapid development of the city’s catering industry.
The dining market research report 2. Survey goals, solution design and organization planning
(1) Survey goals
Total target: In -depth and detailed investigation Structure status, demand characteristics, customer satisfaction, etc., as well as visiting existing operators, understanding daily business issues, customer consumption preferences, competition status, etc., comprehensively analyze the overall pattern and demand trend of the black catering industry market.
The target:
. Fully search for the current status of the consumer demand for the black catering industry
. The survey of the satisfaction of the consumers of the representative students of the whole school’s consumers of the North Black Dato industry
3． A moderate amount of visits to the canteen manager and the existing operator of the Black Da Da understands the current status and problems that need to be solved
. 4． Analyze the status quo of the marketing marketing of Black Catering and the problem that needs to be solved
(2) Investigation objects and forms
Ben based on the overall analysis of the black catering economy and the overall grasp of the catering industry near Heida, this survey With the focus of the college students and operators, focusing on the current situation and trend of consumer demand as the focus of investigation. Take the form of regional grouping surveys, and concentrate the time of in -depth investigation and market scanning and analysis of customers for about 3 days. The survey method is based on questionnaire surveys. Statistical analysis of the second hand information.
Survey object sampling:
1) The consumer of college students extract 150 samples and extract representative samples of different colleges, different majors, different grades, different income, and different taste preferences.
2) The school cafeteria staff extract 20 samples, of which the canteen experience, purchasing staff, chefs, and general staff each allocate a certain number.
3) There are currently 20 samples of operators near Black University. Among them, traditional Chinese restaurants, fast food restaurants, milk tea coffee bar, specialty snack bar, hot pot restaurant, cake shop, etc. each account for a certain percentage.
Survey method: 1) Questionnaire survey 2) Visit Survey 3) Market Observation 4) Phone Network Survey 5) The main content of Ghost Experimental Survey
The main content of the survey: the existing market consumer brand and customer satisfaction, the number and level of market consumption, the cognition and evaluation of the existing brands, the psychology of catering consumption, the key factors that affect consumer catering decision -making, catering consumption consumption New needs, etc.
2) The main content of the school cafeteria worker survey: from the procurement system of the raw materials of the cafeteria, to the production process of food, to the food safety and hygiene, then to the price of the sales of the dishes, and finally the service of the cafeteria for the situation of the cafeteria for the situation of the canteen. Probably understand, and analyze its advantages, disadvantages, and problems now facing.
3) The main contents of the existing operator survey: the types of restaurants, flavors, and the channel system of the product, the main business support point, the promotion method of the leading product, the principle of serving customers, the real satisfaction of the operator, the real satisfaction of the operator, the real satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator, the degree of satisfaction of the operator. The marketing psychology of the operator, the expectations and requirements of the operator.
4) Interview survey content: It mainly understands consumers’ understanding, evaluation, suggestions for the brand and products of the theme restaurant to reproduce the theme restaurant, and further grasp their preferences.
5) Investigation of Ghost Experiment: You can experience the products, taste, dining environment, service level, sanitary status, etc. of 2-3 restaurants, and then analyze and evaluate to take rough and refined.
(3) The implementation process of the investigation and organization
The survey team has a total of 3 people, which conducts a 7 -day black catering industry market survey.
. The main statistical results and analysis of the survey
137 questionnaires for consumer consumer consumer in college students, 20 interviews from school cafeteria staff, and schools in the university are now available in merchants. 20 copies, through statistics on the above questionnaires and interview transcripts, supplemented by the summary report of the investigation team, the results of the investigation of the Black Daxi Catering Market are as follows:
1. The black big catering economy is developed, the consumption level is high, the consumption volume, consumption consumption big.
First of all, from the results of field surveys, there are about 101 restaurants with regular business shops and booths in Heida, including Chinese fast food restaurants, traditional Chinese restaurants, specialty snacks, Western restaurants, hot pot restaurants, etc. Wait, as shown in Table 1 below. Secondly, Heida Catering also has to develop rapidly relying on students from Heilongjiang University. According to relevant information, Black University is about 30,000 teachers and students in the school. In the end, from the geographical environment of Heida, located in Nangang District, the consumption level is still high. Through the questionnaire survey, the average monthly consumption of students in Heilongjiang University was around 1500, and it was divided into 5 consumer segments, as shown in Table 2 below.
2. The main consumption type and taste preferences are obvious. Repeated consumption is generally
. Most students like Chinese fast food, fast and convenient, and have a variety of tastes, but they like to repeatedly choose a consumption in a certain period of time. Factors
3. Consumption time is scattered, catering services tend to be all day
. Consumption subjects generally tend to be 2-4 people, higher consumption capacity
5. Black catering market competition The pattern is relatively stable, and the increasing homogeneity between the operators
6. The degree of differentiation of the product is low, and the lack of marketing innovation
(2) Analysis of the satisfaction and demand status of catering consumers near Heida
1. Food safety and hygiene are the primary factor for consumers to choose dining sites.
2. Consumer’s taste habits and preferences are mainly based on home -cooked dishes. The popular taste is spicy
3. Product quality and services are the main factors that affect consumers’ choice of dining place.
4. Consumers’ cognitive rationality of the price of the product, the students’ consumption level is high, and it is relatively stable
5. Consumers’ satisfaction of food hygiene and safety of consumers
6. Consumption The restaurants that are often patronized are more concentrated. For example, the fast food restaurant Wenzhou rice stalls, traditional Chinese restaurants have proud buildings, Sanheyuan, etc. n 8. Promotional discounts are the main channel for consumers to understand restaurant information
9. College students consumers are generally consumer in small groups, interested in fresh and fashionable things
(3) The current status and analysis of catering restaurants
1. There are constant new merchants participating in the black catering market competition, and some merchants withdraw from, forming a relatively balanced and subtle relationship.
. The environment, scale, variety, price, and service of many restaurants are not much different, tending to homogeneous
3. In the current rising domestic price level, various restaurants include in -school canteens. The prices of some dishes have risen, and the price of price increases is generally mainly meat, with an average increase of about 20%to 25%. There is a phenomenon of blindness, disorder and low levels. The lack of strict system access system and mandatory standards, the standards of catering companies are uneven, the content is not comprehensive, the technical knowledge content is low, and the food safety and hygiene are not guaranteed
5. There is no brand meaning. The current profitability
. Summary of this survey
In general, this survey is successful, and the purpose of the expected purpose has learned the situation of Heida’s catering industry more comprehensively. The competition in the catering industry is fiercely competitive, and food quality problems are inevitable due to interest problems. Consumers are required to ensure safety when there is consumer demand. The main consumer population of the Black Catering Industry is a student, and it is necessary to consume reasonable consumption. In short, the problem of food quality and safety cannot be ignored. Students’ physical health is very important. The health and stability of the health and stability of the catering industry will become the driving force for social progress.
;