Catering market research report

Catering market research report

In study, work and life, everyone gradually realizes the importance of reports, and they have certain skills in writing. So what kind of reporting is effective? The following is a catering market research report compiled by me. Everyone is welcome to learn from it and refer to it. I hope it will be helpful to everyone.

Catering market research report 1

1. Basic overview of the survey

1. Purpose and significance of the survey: From the hotel’s perspective:

(1) Improve the overall service quality of the hotel and catering industry

(2) Shape the mental outlook of employees and enrich the corporate culture of the hotel

(3) Understand what customers want needs to provide service basis for the hotel

From the customer's perspective:

(1) Let customers receive satisfactory services

(2) Enhance customer understanding Further understanding of the hotel

(3) Satisfy the various needs of customers

2. Survey objects:

All guests who visit the catering department of Jinfeng Hotel Customer

3. Survey location:

Jinfeng Hotel, Zhanqian West Road, Nanchang City.

4. Investigation time

October 1st to 8th

2. Investigation work content

1. Investigation items< /p>

(1) The service attitude of the employees in the catering department of Jinfeng Hotel (2), the environmental comfort of the catering department of Jinfeng Hotel (3), and the sufficient amount of drinks in the catering department of Jinfeng Hotel (4) , The quality of the food in the catering department of Jinfeng Hotel

(5), The speed of serving food in the catering department of Jinfeng Hotel

(6) The hygiene of the food in the catering department of Jinfeng Hotel Situation (7), price of the catering department of Jinfeng Hotel (8) reasons why customers choose your hotel (9) whether customers will come to your hotel to dine again

　2. Survey method

(1) Questionnaire survey method: Distribute questionnaires to customers who visit your hotel, and ask customers to fill in the questionnaires according to their own wishes. 90 of the 100 questionnaires distributed were collected, and the customers filled in the questionnaires truly and conscientiously.

(2) On-site observation method: You can go to the catering department of Jinfeng Hotel to observe the environmental quality and hygiene conditions

3. Investigation and analysis

1 Survey Background Analysis

Current Development Overview of the Catering Industry

The catering industry continues to develop, with both turnover and employment increasing; although catering companies have begun to pay attention to the creation of brand advantages, Pay attention to the expansion of enterprise scale, focus on the use of chain operations and franchises to expand, and the market demand reflects the fashion of scientific diet. Although the catering industry is developing rapidly, there are still some problems that restrict development, which are mainly reflected in the following five aspects:

(1) The concentration of the catering industry is low, and the operating level gap between enterprises is large.

(2) The quality of catering employees varies, and the service quality and management level need to be further improved.

(3) The structural contradictions of catering services are relatively prominent. Popular catering services for the purpose of convenience and convenience are relatively lacking. Not only are there insufficient service outlets, but the market order is not standardized enough, and food quality, sanitary conditions and Not on.

(4) Market competition in the catering industry has intensified, corporate profit margins are low, added value is small, and domestic catering enterprises generally have weak independent innovation capabilities.

(5) The pace of “going out” development of catering companies is not fast yet.

2. Data analysis and conclusion

The first question analyzes the service attitude of employees

From the analysis of the first question, we can see that customers have 60% of the employees at Jinfeng Hotel are satisfied with their service attitude, while only 40% are dissatisfied. Generally speaking, they are very satisfied with the service attitude of the employees.

The second question analyzes the comfort of the environment during dining.

From the second question, customers rate the restaurant environment. Judging from the collected data, customers are still very satisfied with the restaurant environment.

The third question analyzes whether the variety of food is sufficient

From the third question, it can be seen that customers are still very satisfied with the adequacy of the variety of food, as well as the taste and hygiene of the food. The situation has good reviews.

The fourth question analyzes whether there are enough drinks

From the analysis, customers are not satisfied with the types of drinks in the hotel. It is suggested that the hotel should add some juice and liquor types.

The fifth question analyzes the quality of the food.

From the analysis, customers are very satisfied with the quality of the hotel’s food, especially the types of buffets in the hotel’s Western food department and the hotel’s The special dish, gold medal sesame balls, is not only delicious but also has a nice name.

The sixth question analyzes the serving speed of the restaurant. From the analysis, customers think that the hotel's food serving speed is also an important factor affecting customer satisfaction.

The seventh question analyzes the price of food and beverages

From the analysis, the hotel’s food and beverage prices are very reasonable and within the tolerance range of customers, especially the introduction of Western food. The activity prices are more attractive to guests.

The eighth question analyzes the hygiene of food

From the analysis, customers are not satisfied with the hygiene of the hotel. There will be a lot of small bugs on the sweets at the buffet in summer. There are also cockroaches. The hotel should improve food hygiene and make delicious and more hygienic food.

Questions 9 and 10 analyze the reasons for patronizing your hotel.

From the analysis, 60% of the factors are considerate service and comfortable facilities, and 40% are recommended by friends. , indicating that the reputation of this hotel is still very good in Nanchang City.

Question 11 analyzes whether they will come back to your hotel to dine.

From the analysis, most customers will still come to your hotel and think that the hotel is good in terms of price and service. Very satisfied with the attitude and environmental comfort.

3. Existing problems

From the previous data analysis, we can initially draw a conclusion: At present, the customer satisfaction of hotel catering services in Longyan City is generally high. of. Among the three sample hotels - Tianya Hotel, Jinsui Hotel, and Hengbao Hotel, Hengbao Hotel has the highest customer satisfaction, but after analyzing my summary table, we can also It was discovered that there are some outstanding problems, especially in smaller hotels, and there are many irregularities. The following questions are specifically asked here:

(1) Restaurant dining environment issues

In the first question, 42% of customers chose the option of environment as the reason for dining in this restaurant. main reason. However, in the third question, 42.9% of customers rated the hotel dining environment as 70 to 80 points. This shows that with the improvement of people's living standards, people are paying more and more attention to the creation of atmosphere and paying more and more attention to the dining atmosphere of restaurants. The requirements for the dining environment are also getting higher and higher. However, Jinfeng Hotel is currently doing very well in this regard. Especially during the peak period of passenger flow, the restaurant is noisy and affects the dining mood of the guests. The hotel can handle it perfectly. The environment of the restaurant is very coordinated, which greatly highlights the characteristics of the hotel restaurant and gives the hotel a refreshing feel.

(2) Hygiene issues of dishes

Hygienic compliance is the most basic requirement for dishes. If the dishes are not hygienic, the most basic safety will be lost for the guests. Assure. When the restaurant is at its peak, the waiter's tasks are urgent. There are some waiters who do not operate according to the prescribed operating standards and get vegetable soup on their fingers when serving dishes, which will inevitably cause great dissatisfaction. In the opinion sheet filled out by hotel customers, we found such issues as customer complaints. This is a problem that will cause great damage to the hotel's image and needs to be solved urgently.

(3) Problems with the speed of serving food

From the summary table of the three groups, 46.9% of customers think that the speed of serving food is between "average" and "very slow" ". The speed of serving food is something that guests care about very much. The speed of serving food is directly related to the guests' evaluation of the hotel and the economic interests of the hotel. If the restaurant serves food too slowly and fails to take remedial measures in a timely manner, resulting in customer complaints and loss of repeat customers. The hotel needs to improve a lot on the speed of serving food.

(4) Problems with the image of restaurant waiters

The image of the waiter represents the image of the restaurant in the eyes of customers, so the restaurant has very high requirements for the appearance and appearance of the waiters. However, according to statistical data, 40% of customers express deviations from the image of hotel waiters. It shows that the appearance of the waiters at Jinfeng Hotel is still perfect. In the service industry, the appearance, appearance and deportment of waiters are very important service elements. Every service staff in the restaurant should establish a good image awareness. The image of one waiter cannot affect the image of the entire hotel.

4. Countermeasures and suggestions to accelerate the development of Jinfeng Hotel’s catering industry

1. Strengthen and improve the internal management structure and enhance the competitiveness of the enterprise.

First, we must do a good job in embodying people-centered modern management. Through training, education, application development and other means, vigorously develop human resources, cultivate and create high-quality modern service industry management talents that adapt to the requirements of the knowledge economy era, especially diligent and capable entrepreneurs operators, high-quality management personnel, high-level professional chefs and an excellent service team. The second is to do a good job in business management centered on catering products. Focus on variety, quality, service, environment, informatization, modernization and standardized management, and rely on extensive, in-depth and fruitful innovation activities to reduce costs, improve efficiency, improve corporate quality, and enhance market competitiveness.

2. Strengthen and standardize the administrative management of the catering market.

First, enterprises must formulate measures and strategies to adapt to modern consumption trends, implement honest management, and continuously improve and enhance service quality. Second, the health, industry and commerce, taxation and other departments should issue corresponding management measures, policies and regulations, severely crack down on false advertising and bullying behavior, provide guidance on policies, carry out effective industry planning, so that they can develop healthily, and at the same time resolutely put an end to relevant functions. The department’s arbitrary charging of catering companies.

3. Catering companies must reflect characteristic operations and brand strategies.

Features and brands are specific manifestations of high innovation and profitability that have been tested for a long time and can stand out in the fierce market competition environment and have been recognized by the market and consumers. The characteristics of a catering company focus on the variety and quality of dishes, but the quality of service cannot be ignored. Consumers must be provided with a comfortable dining environment and a good dining atmosphere.

Whether it is the variety of dishes, quality, service level, or dining environment, the food culture and corporate culture must be fully reflected, so that customers can satisfy both material and spiritual enjoyment. It is even more important to explore, cultivate, develop and innovate Yong cuisine series based on historical accumulation and cultural innovation, encourage enterprises to develop famous catering products, and promote ethnic and local specialties through registered trademarks and packaging.

4. Be market-oriented

Combine with reality, innovate and correctly choose business methods suitable for enterprise development, and further improve the consumption environment. The catering industry of Jinfeng Hotel should vigorously promote chain operations, specialty fast food and fast food delivery based on actual conditions, change the traditional business methods, and promote the branding and scale process of the industry. A sound modern management system, a sound economic management system, new product R&D and innovation capabilities, a sound takeout distribution system, an overall operation management and supervision system, and advanced, scientific and standardized management of the modern catering industry.

5. Develop chain operations

Take hygiene, health, innovation, diversified development, and high-quality services as a modern management model to obtain greater economic benefits.

6. Increase publicity and create a good development atmosphere for the catering industry.

It is necessary to give full play to the publicity advantages of governments at all levels and the news media, vigorously promote the development of the catering industry in Jinfeng Hotel, the importance and necessity of creating a "food paradise" in our city, and promote the catering industry in Nanchang Development ideas, measures and preferential policies. The main persons in charge of catering in Nanchang City should further raise their awareness and strengthen the awareness of the overall situation, and put the work of accelerating the development of the catering industry and creating Chongqing's "Food Paradise" in an important position in accelerating economic development, increasing employment, expanding domestic demand, and stimulating consumption, and attach great importance to it. Form a joint force and work together to manage the epidemic. It is necessary to actively support the development of the catering industry, strengthen coordination and cooperation, enhance service awareness, improve work efficiency, establish and improve incentive mechanisms, and jointly promote the rapid development of the city's catering industry.

Catering market research report 2

1. Survey objectives, program design and organizational planning

(1) Survey objectives

Overall objective: through in-depth and detailed investigation The current situation of catering consumption structure, demand characteristics, customer satisfaction, etc. of representative student samples from various universities, as well as interviews with existing business operators, to understand daily operating issues, customer consumption preferences, competition conditions, etc., and comprehensively analyze the overall pattern of the catering industry market in black universities. and demand trends.

Sub-goals:

1. Comprehensive search for the current consumer demand status of the catering industry in Heida

2. Carry out a survey on the satisfaction of representative student consumers across the school towards the catering industry of Beihe University

3. Appropriately visit canteen managers and Heida’s existing business operators to understand the current business situation and problems that need to be solved

4. Analyze the current situation of Heida catering marketing and the problems that need to be solved

(2) Survey objects and forms

Based on the overall analysis of Heida catering economy and the analysis of the catering industry near Heida To take an overall view, this survey focuses on college students and business operators, and focuses on the current situation and trends of consumer demand. Adopt the form of regional group survey, focusing on about 3 days to conduct in-depth customer research and market scanning and analysis. The survey method is mainly questionnaire survey, supplemented by interview survey and market observation, and occasionally ghost experimental survey, and collect relevant economic and market information. Perform statistical analysis on secondary data.

Sampling of survey subjects:

1) 150 samples were taken from college student consumers, and representative samples from different colleges, different majors, different grades, different incomes, and different taste preferences were selected .

2) 20 samples were taken from the school canteen staff, among which canteen experience, purchasing staff, chefs, and general staff were each assigned a certain number.

3) 20 samples were taken from existing businesses near Heida, among which traditional Chinese restaurants, fast food restaurants, milk tea coffee bars, specialty snack bars, hot pot restaurants, pastry shops, etc. each account for a certain proportion.

Survey methods: 1) Questionnaire survey 2) Interview survey 3) Market observation 4) Telephone network survey 5) Ghost experiment survey, etc.

Main content of the survey:

< p> 1) The main contents of the consumer survey of college students: existing market consumer brands and customer satisfaction, market consumption quantity and level, consumers’ recognition and evaluation of existing brands, psychology of catering consumption, and the impact on consumers’ catering Key factors in selection decisions, new demands for catering consumption, etc.

2) The main contents of the survey of school cafeteria workers: from the procurement system of raw materials in the cafeteria, to the food production process, to the control of food safety and hygiene, to the prices of the dishes sold, and finally to the services in the cafeteria situation, have a general understanding of the situation, and analyze its advantages, disadvantages and current problems.

3) The main contents of the investigation of existing business operators: the type and flavor of restaurants operated, the channel system of products, main business support points, promotion methods of leading products, principles of serving customers, and the reality of operators Satisfaction, marketing psychology of operators, expectations and requirements of operators, etc.

4) Interview survey content: Mainly understand consumers’ understanding, evaluation, and suggestions of the brands and products of petty bourgeoisie-themed restaurants, and further understand their preferences.

5) Ghost experiment investigation content: Personally experience the products, taste, dining environment, service level, health conditions, etc. of 2-3 restaurants, and then analyze and evaluate, discard the rough and select the essential.

(3) Survey organization and implementation process

The survey team *** consisted of 3 people and conducted a 7-day market survey of the catering industry near Heida University.

2. Main statistical results and analysis of the survey

This survey collected 137 valid consumer questionnaires for college students and 20 interview transcripts of school cafeteria staff. , 20 existing business interview transcripts of Xuefu IV. Through statistical processing of the above questionnaires and interview transcripts, supplemented by the summary report of the investigation team, the survey results of Heida catering market are as follows:

1. Heida The catering economy is developed, the consumption level is high, and the consumption volume is large.

First of all, judging from the results of the field survey, there are about 101 restaurants with regular stores and stalls in Heidawai, including Chinese fast food restaurants, traditional Chinese restaurants, specialty snack bars, and Western-style restaurants. Hot pot restaurants, etc., as shown in Table 1 below. Secondly, Heilongjiang University’s catering has also developed rapidly, mainly relying on the student consumers of Heilongjiang University. According to relevant statistics, there are about 30,000 teachers and students at Heilongjiang University, and the consumer group is huge. Statistics show that most students go out to the North Gate to eat every day; Finally, judging from the geographical location of Heida, it is located in Nangang District, and the consumption level is still relatively high. Through a questionnaire survey, the average monthly consumption of students at Heilongjiang University is around 1,500, which is subdivided into five consumption segments, as shown in Table 2 below.

2. The main consumption types and taste preferences are obvious, and repeated consumption is common

Most students like Chinese fast food, which is fast and convenient, and they like diverse tastes, but they are more popular and like to eat within a certain period of time Repeatedly choosing a restaurant for consumption is based on habitual factors

3. Consumption time is dispersed, and catering services tend to be all-day

4. Consumers generally tend to have 2-4 people, and their spending power is relatively large High

5. The competition pattern of the Heida catering market is relatively stable, and various operators are becoming increasingly homogeneous

6. The degree of product differentiation is low and there is a lack of marketing innovation

(2) Analysis of consumer satisfaction and demand status of catering near Heida University

1. Food safety and hygiene are the primary factors for consumers to choose dining locations.

2. Consumers’ taste habits and preferences are mainly towards home-cooked dishes, and popular tastes tend to be spicy.

3. Product quality and service are the main factors that influence consumers’ choice of dining places. factor.

4. Consumers have a rational perception of product prices, and students’ consumption levels are relatively high and relatively stable

5. Consumers’ satisfaction with food hygiene and safety is low< /p>

6. The restaurants that consumers frequently visit are relatively concentrated, such as fast food restaurants Wenzhou Rice Stalls, and traditional Chinese restaurants such as Deyilou and Sanheyuan.

7. Most consumers are not satisfied with restaurants. Interested in the direct and affordable promotion methods provided

8. Promotional coupons are the main channel for consumers to learn about restaurant information

9. College student consumers generally consume in small groups , interested in new and fashionable things

(3) Current status and analysis of restaurant operations near Heida

1. New businesses are constantly participating in the competition in the Heida catering market, and there are also The withdrawal of merchants has created a relatively balanced and delicate relationship.

2. The environments, scales, types of dishes, prices and services of many restaurants are not very different and tend to be homogeneous.

3. In the current situation of rising domestic price levels, The prices of some dishes in various restaurants, including on-campus canteens, have increased. The dishes that have increased in price are generally meat-based, with an average increase of about 20% to 25%, and the cost has increased

4. Black University Catering The industry lacks planning guidance, and there are phenomena of blind, disorderly and low-level development in the rapid development. There is a lack of systematic and strict market access system and mandatory standards. The standards of catering companies are uneven, incomplete in content, low in technical knowledge, and food safety and hygiene cannot be guaranteed

5. No brand meaning, Only focus on the current profit situation

3. Summary of this survey activity

Generally speaking, this survey was successful and achieved the expected purpose of providing a comprehensive understanding of the catering industry in Heida. The market competition in the catering industry is fierce, and food quality problems will inevitably arise due to profit issues. Consumers are asked to ensure safety when they have consumption needs. The main consumer group in the black university catering industry is students, so reasonable consumption is necessary. In short, food quality and safety issues cannot be ignored. The health of students is of vital importance. The healthy and stable development of the catering industry will become the driving force for social progress. ;