In 2021, facing the”14th Five-Year Plan”, we will strive for a new journey and achieve significant results in epidemic prevention and control. The catering industry will gradually emerge from the impact of the epidemic and will achieve restorative growth. Jiangsu catering industry will generally stabilize Good development trend. Focusing on the development direction of green catering, digital transformation, catering industry chain coordination, supply chain integration, and value chain promotion, through the Jiangsu taste promotion series of activities, the implementation of standardization, brand building, talent training, informatization, quality and safety, safe production, Ten major upgrading projects including technological innovation are expected to achieve positive growth in the province’s catering industry in 2021, with retail sales reaching another 300 billion.
●Diversified consumption scenarios, business model iteration
——In-store consumption:The store becomes a compound market, carrying offline dine-in, takeaway, and new retail businesses, and deepening the connection with consumers.
——Home consumption:from dishes to products and commodities, online and offline integration, user reviews, successful sharing, and increased repurchase rate.
——Scenario extension:from morning, lunch, and evening markets to 24-hour full-time consumption, meal + drink mode, afternoon tea, supper consumption rise.
●The whole green catering industry chain is implemented
——The green development concept of catering has formed an industry consensus.
-Speed up the implementation of the green catering standardization system.
——Promote the construction of green food material base in an all-round way.
——Green production runs through the links of procurement, processing, service, and marketing.
-Plastic restriction, fishing ban, and”contactless distribution” speed up the green service of online catering.
——Experience promotion of green restaurants, green canteens and green dining blocks.
——The anti-food waste law is about to be introduced, and the anti-waste catering has been effectively implemented.
●Accelerating the upgrade of catering brands
-Co-creating a brand:Everyone is an experience officer, and a catering brand establishes in-depth interaction with consumers. Consumers are not only co-creators, but also self-media, or new channels.
——Chain operation:Leading companies speed up store layout, online expansion, franchise franchise has become a new growth pole, light food, snacks, vegetarian food and coffee, tea, snacks mix and match, and compound catering has risen.
-Channel sinking:The sinking of first-line catering brands is replicated in all districts and counties, and there is ample room for development; the rise of rural leisure tourism provides new opportunities for the development of brand catering.
●Healthy meals, new consumption forces
-“Health” breaks through the age group, and nutritious and healthy food has become the new favorite.
——”Silver economy” elderly catering, new demands for diet and nutrition.
——What you eat is not important, how to eat a healthy experience and show your taste.
●Acceleration of catering digital transformation
——Digital management:realize the digitalization of restaurant management in terms of employee management, process control, financial analysis, precision marketing, and big data applications.
——Online capabilities:self-built platforms, cooperation with third-party platforms, promotion tool applications, enhanced online operations capabilities, live broadcast delivery, takeaway, user management, etc. to improve efficiency.
——Digital platform services:Supply chain digital platforms, user sharing platforms, and consumption data platforms can better serve catering companies and consumers.
●New track of all categories, breaking the boundaries
——Chinese dinner:dining in private rooms, business consumption increases, social brands of star hotels are formed, fine dining and courtyard-style dining are popular.
——Hotpot:Chain operation, consumers prefer special items, self-service hotpot and small hotpot.
——Group meals, fast food:The new infrastructure accelerates a new round of central kitchen, central distribution, and online operation capabilities, relying on standardized processes, intensive production, and demand-side adjustments to promote supply-side reforms.
——Wedding banquet:the number of tables is reduced, the scene is warm, the sense of ceremony is strong, and the customization style develops in the direction of specialization, theming and eternity.
——Light food and leisure:The consumption time of coffee and teahouses has changed from”fast” to”slow”, and per capita consumption has increased. Tea and fruit wine attract a new generation of consumers.
——Rural Dining:The flavor of the countryside, the standard dishes of the countryside reflect the taste of the country, nostalgia, and nostalgia.
——Snacks:consumption upgrades, single products are more extreme, snack bars speed up chain operations; snack shops meet the diverse needs of consumers.
——Multi-national cuisine:Japanese materials are friendly to the people, multi-national cuisine is compound style, integrating entertainment and new scene layout, and it has a strong sense of experience.
——Barbecue:From”small” to”big”, grilling skewers to grilling lamb and grilling fish; from”night economy” to mid-night market integration; from offline consumption in social settings to online ordering by the whole people.
-Baking:category upwards, stores downwards, bread, cakes, pastries, desserts, fruit teas and other varieties have improved appearance, creating explosive styles, and female”her” economy has become the main customer group. The stores further expanded from first-tier cities to districts, counties and villages.
●New taste bud experience,”good taste” is the basis
——”Fresh” has potential:light and original flavor, original flavor, and increased awareness of health and deliciousness.
-“Spicy” is attractive:spiciness is subdivided into spicy, spicy, sour and hot flavor types, which are highly accepted by the public.
——”Sour” can be appetizing:sour, sour, fresh, sour and spicy dishes, full of change and aftertaste.
-“Sweet” is young:various sweet and sour flavors are widely used, and desserts, snacks, and snacks are popular among consumer groups born after 00.
-Standardization of”Compound Taste”:Standardized compound juice, sauce, glutinous rice, garlic, spicy fresh, fish flavour and other compound flavour types, with richer and diversified tastes.