How should the catering industry survive the depression now?

1, the first is the adjustment of the market:

This adjustment is based on the change of purchasing power, and the change of customer purchasing power ultimately depends on the benefits and operating conditions of the enterprise. During the great recession, the survival of most enterprises will be very difficult, but there will also be some special industries that are smooth and smooth, and these enterprises have little pulling effect on the catering economy in the whole environment. Therefore, recognizing the change of market purchasing power, strengthening the adjustment of market price mechanism, and adopting the means with the fastest response and the most accurate market positioning to adjust hotel food prices, in order to cope with market changes, gain customers' recognition, win customers' love and expand customer base (market scale), are the primary business strategic issues that hotel decision makers have to face.

2. Adjustment of business direction:

We are not talking about the collective transformation of catering enterprises from high-end to low-end. Instead, let the hotel add some new contents to the original business theme, so that the adjustment of business direction can be gradually completed in a subtle way. The main business direction remains unchanged, but the content can be adjusted. For example, enterprises that used to run high-end official dishes can innovate some new official dishes culture and dishes, which can only meet the changing needs of customers' tastes. Through a little price adjustment, they can adapt to the changes in market consumption power (purchasing power), complete market transformation, and meet the needs of enterprises to survive in the ice age.

3, is the adjustment of business strategy:

Although the country has issued a stimulus plan of 10000000000000000 yuan, it is hoped to stimulate the sustained economic growth and inject a shot in the arm into China's economic development. However, the deterioration of the world environment makes it difficult for this rescue method to effectively expand domestic demand. After all, the law of economic growth is hard to be artificially leveraged and effective for a long time.

Under this premise, reducing costs, expanding the scale of the hotel's customer base, expanding business channels and directions, and improving the absorption of hotel products to customers are the primary considerations for the hotel to adjust its business strategy. Of course, there are many ways to reduce operating costs, such as purchasing cost control, which can be in the form of joint large-scale purchasing by several hotels, or direct purchasing channels can be established in manufacturers; There are many ways to expand the customer base: ①. Network marketing, such as opening an online hotel (using11online hotel system); ② Attracting more potential customers through VIP membership system and preferential measures, and expanding and expanding the customer base. (3) Use SMS marketing platform and online shop website to release the latest business information, and enliven hotel management.

4. Strengthen technological updating and improve core competitiveness.

The frequency of technical updates in the catering industry is very high. The life span of a good series of dishes may only be a few months, but just because these dishes are aging in one hotel doesn't mean they are aging in other places. Therefore, it is the best choice for catering enterprises to carry out "distant friendship and near attack" and establish technical cooperation with similar hotels in different places to reduce the risk of changing chef teams and the cost of technical upgrading.

The traditional technology updating mode is very backward, and the chef's big shift has brought great disadvantages to the hotel's operation, but not updating the dishes means death. If we can ensure the stability of kitchen management, and at the same time open up a "mobile kitchen for dish renewal", we can promote dish marketing in the form of dish packaging, chef's personal packaging and dish project cultural packaging, so that technological renewal activities can really invigorate business and create benefits for hotels. This is a brand-new mode of re-integration of catering industry resources under the new situation, and it is also the best mode for hotel management and solving the problem of chef's survival and development.

5. Establish brand awareness and create a modern scientific management mechanism that meets the requirements of brand building.

The turnover of staff in the catering industry is large, and the quality of personnel composition is uneven, which seriously puzzles the development of catering brands and has a very adverse impact on the expansion of Chinese food in franchise chains. Because brand products, management mode, brand concept, brand culture and brand awareness all need to be continued, many catering enterprises with very successful single-store management will encounter many problems when they open branches again: senior managers frequently quit their jobs, employees have no sense of belonging, they have no initiative and responsibility in their work, and when they encounter problems, they shuffle and play Tai Chi, and hotels have no vitality-the main reason for these phenomena is that there is no good management mechanism.

If brands want to develop well and enterprises want to have a good management mechanism, they should start with the distribution mechanism. This has been done in some enterprises, such as Golden Stone Forest Hotel, Guiheyuan Hotel and Qian 'ai Restaurant. These enterprises have created a good corporate culture and concept system through the transformation of internal shareholding system. The GSOP system for all employees (also known as the joint-stock system for all employees) makes all employees have great enthusiasm, responsibility, obligation and sense of belonging in their work. Only in this way can the fate of the enterprise be tied up with the fate of the employees, and the employees will pay attention to the enterprise. Good employee development space, bright prospects and rich income are the only way for enterprise management to reach the highest level.

Bringing enterprise management into the track of standardized and benign operation, creating famous brands and reducing the marketing cost of enterprises with customers' trust and popularity of brands are the basis for prolonging enterprise life and sustainable development. Otherwise, the enterprise will become a transit point for outstanding talents, and it is difficult for hotels to obtain good development momentum and development potential.

In a word, when the cruel economic ice age comes, it is the best choice for catering enterprises to concentrate all their advantages, compete for upstream customer resources, develop mid-range customer groups and build a marketing system that can meet the needs of hotel operation and survival.