After returning to work, what changes have taken place in the offline consumption demand of hotel catering?

First, after this epidemic, the concept of health is more deeply rooted in people's hearts, and consumers pay more attention to hygiene and health. Hygienic conditions and daily disinfection of restaurants are also issues of concern to consumers. With the concepts of green food, vegetarianism, dietotherapy and nourishing being more and more accepted by consumers, "clothes should be matched with food elements" has become the consumption mode of many people, and healthy consumption has become increasingly popular. The catering industry adapts to the needs of consumers and pays more attention to the nutrition of catering products.

Second, in addition to the concept of health, people's awareness of safety and self-protection has reached an unprecedented height. More consumer groups reduce the intensive consumption places, and community consumption will become the next favorite consumption field.

Third, the service model. The closed boundary of the restaurant has also been broken, opening up a service model combining online and offline. Without queuing and other services, you can order food online in advance, which will bring consumers a better consumption experience.