The total scale of Chinese catering has increased steadily, and the problem of "three highs" of enterprises has become increasingly prominent. China's catering scale is growing as a whole, driven mainly by the consumption of urban population. If the epidemic does not cause serious impact, the catering revenue is expected to exceed 6 trillion in 2025. At present, the "three high" problems in the catering industry are prominent, that is, the rent cost is high, the labor cost is high, the cost of food materials is high, and the enterprise profit is constantly compressed, which has become the main bottleneck of enterprise development.
Catering industrialization provides problem-solving ideas, but there are certain requirements for the scale of stores. In theory, central kitchen can bring 10-12pct profit promotion space for catering enterprises, but it is not suitable for all enterprises. The reason is that the construction of the central kitchen requires a lot of investment, and the pressure of operation cost in the later stage is also heavy. Its economy is gradually highlighted when it covers more than 20 stores. At present, China's individual catering is still the mainstream, and chain stores account for only 10%, and the scale is small. Relatively speaking, foreign catering brands are significantly ahead of domestic brands in terms of development stage and store scale, resulting in different business focus and different choice of central kitchen.
The foreign brand model is mature and tends to control the supply system to adapt to its localized operation. Foreign brands represented by American catering have experienced a century of development, high degree of industrialization, mature business model and leading cost control in the industry. However, with the decline of the premium advantage of American catering brands, the importance of localized operation is highlighted. Relying on the advantages of store scale, foreign brands cooperate with many local suppliers to build an automatic supplier management and control system.
The scale of domestic brands is small, giving priority to store expansion, and the third-party central kitchen is expected to rise. Chinese catering industrialization is facing the problems of "complex cooking technology" and "regional taste differences". Only hot pot, barbecue, flour, and heavily seasoned Sichuan, Hunan and brine products are expected to take the lead in making breakthroughs. Domestic brands are still in the stage of scale growth, and enterprises will devote more energy to store expansion. During this period, the self built central kitchen is only the choice of a few brands whose stores have become large-scale, and the third-party central kitchen supplied to multiple brands is expected to rise first.
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