The second China catering brand festival was held in Guangzhou recently. Catering participants believed that after the impact of covid-19 epidemic in recent years, China’s catering industry still showed strong toughness and vitality. Many catering enterprises sought opportunities in crisis and broke through the market dilemma.
According to the data released earlier by the National Bureau of statistics, the total catering revenue in the first 11 months of 2021 was 4205.38 billion yuan, a year-on-year increase of 21.6%, a slight increase of 0.38% compared with the same period in 2019.
The 2021 white paper on China’s catering brand strength released at the catering brand Festival shows that the income level of the catering market in 2021 is basically the same as that in 2019 before the covid-19 epidemic, and the per capita catering consumption shows an upward trend as a whole.
In the view of Tan Haicheng, executive chairman of Guangdong catering service industry association, the epidemic has played a role in cleaning up the sand in the catering industry. He said that the epidemic makes it difficult for catering “amateurs” to survive, but the rest are “professionals”. The catering market is developing in a more standardized direction. Now the whole catering industry chain is becoming more and more professional.
“There is no profound skill in catering, that is, working hard and not paying attention.” Yin Jiangbo, chairman of Shishang Guowei group, said that taotaoju under the group currently has 30 stores in the country. In recent years, the catering industry has been affected by the epidemic situation. Tao taoju still insists on doing a good job in the food, abandons the standardized way of the central kitchen and adheres to inheriting the handicraft of the dinner. “Show the classic cultural elements of Xiguan in Guangzhou in a fashionable way, cross-border cooperation with international fashion brands, promote Guangfu tea drinking culture, and set up a manual refreshment exhibition area to let more people know Guangfu food culture.” He said.
In recent years, many catering enterprises have tried to use new technologies and digital means to empower product management, food safety management and kitchen management.
“If we use machines to replace some labor, the management cost, including the complexity of management, will be reduced, and the safety guarantee may obtain unexpected gains.” Song Qing, executive director of Haidilao, said that in terms of kitchen management, Haidilao has been trying to use new technology and equipment such as intelligent vegetable dispenser, RFID electronic chip embedded in dinner plate and intelligent pot dispenser to ensure the safe and efficient operation of the kitchen.
“In the face of crisis, only enterprises that are ready can turn crisis into opportunity.” David Xu, partner of Jiahua capital, believes that whether it is a catering head enterprise, a growing enterprise or a cutting-edge brand, we should really think about whether the foundation of our brand is solid enough. He believes that China’s catering consumption market has great potential, and catering enterprises with a market value of 100 billion yuan are expected in the future.
Xing Ying, executive vice president of the world Chinese food Federation, spoke by video. He pointed out that in the post epidemic era, China’s catering industry should enhance its awareness of brands and truly put brand construction in the overall strategic thinking and development of cultivating new driving forces for enterprise development, stimulating new vitality of the consumer market and improving new advantages in market competition.
(China News Network)
