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锅小福 · 常见问题

互联网外卖的发展给餐饮行业带来哪些趋势?
发布时间:2019-07-11   点击次数: 来源:http://www.guoxiaofu.com

1、商圈内餐饮品类发作变化

1. Changes in Catering Categories in Business Circles
外卖的兴起,便当了人们的日常饮食,使消费者到店率降低,特别是传统快餐店及小餐馆遭到的影响更为显著,进店客流量明显降低。
With the rise of takeaway, people's daily diet has become more convenient, which reduces the rate of customers to the store. Especially, the impact of traditional fast food restaurants and small restaurants is more significant, and the flow of customers into the store is significantly reduced.
在这样的环境下,传统快餐店对商圈的选择没有很高的请求了,在这种商圈内开店,不能充沛应用资源,而且租金价位高。因而,呈现了客单价比拟高的高质量特征快餐店。
In such an environment, traditional fast food restaurants do not have a high demand for the choice of business circles. In such a business circle, they can not make full use of resources, and the rental price is high. As a result, fast food restaurants with high quality characteristics are presented with high unit price ratio.
2、消费者习气发作很大的变化
2. Great changes in consumer habits
以前吃堂食的消费者大多数都追求“快”,而往常追求“快”的消费者更倾向于选择外卖,所以当消费者出门消费时,常常会选择质量感和体验感更好的正餐。
In the past, most of the diners pursued "fast", while those who always pursued "fast" tended to choose takeaway, so when consumers go out to consume, they often choose meals with better sense of quality and experience.
这样一个消费习气的转变迫使餐饮企业跟着转变,餐饮企业如今需求把重点从“快”,也就是产品规范化,转移到产品口味上,要切实在实地用产品质量来感动消费者,也就是我们现今常谈的“回归质量”。
小焖锅加盟
Such a change in consumption habits forces catering enterprises to follow the change. Today, catering enterprises need to shift the focus from "fast", that is, product standardization, to product taste. We should really use product quality to touch consumers, that is, we often talk about "return to quality".
3、餐饮业进入“微利”时期
3. Food and beverage industry enters a period of "slight profit"
外卖给各餐饮店增加了一个展现的平台,促使消费者能够轻而易举地获取大量信息,餐饮店的竞争也开端加剧。不少外卖商家都经过牺牲本身利润,来博取顾客喜爱,一朝一夕,餐饮店的利润越来越低,整个餐饮业也受此影响进入“微利”时期。
Takeaway has added a display platform to restaurants, enabling consumers to easily access a large amount of information, and restaurant competition has begun to intensify. Many takeaway businesses have sacrificed their profits to win customers'favor. Over time, the profits of restaurants are getting lower and lower. The whole catering industry is also affected by this into a period of "slight profit".
这同时还影响着消费者的消费观念,很多消费者在餐饮店用餐时都会下认识地和外卖停止比照。所以餐饮店应当在用餐环境、效劳等方面打造更多的附加值,以此来压服消费者。
At the same time, it also affects consumers'consumption concept. Many consumers will stop comparing the place they know and take-out when they eat in restaurants. Therefore, restaurants should create more added value in the dining environment, service and other aspects, in order to convince consumers.
4、餐饮店竞争方式的变化
4. The Change of Competitive Style in Restaurants
从前餐饮店之间竞争,根本仅依托产品口味、用餐环境、效劳态度这三个方面,随着互联网的开展,小局部餐饮企业认识到品牌包装的重要性,它们开端注线上品牌的推行和营销。
In the past, the competition between restaurants relied only on product taste, dining environment and service attitude. With the development of the Internet, a small number of catering enterprises realized the importance of brand packaging, and they began to inject online brand promotion and marketing.
往常,外卖的兴起使得人们愈加认识到品牌包装的重要性,所以互联网线上的品牌营销正逐步成为餐饮店的一种竞争手腕。
Traditionally, the rise of takeaway makes people more aware of the importance of brand packaging, so online brand marketing is gradually becoming a competitive tool for restaurants.
所以,餐饮人在当今应学会包装本人的品牌,并经过线上的方式宣传品牌,发掘潜在顾客。能够对应本身的定位给本人设计一句有深度的广告语,能够经过自媒体来做一些营销活动,还能够经过新兴的社交平台与顾客停止一系列互动
Therefore, caterers should learn to pack their own brand today, and publicize the brand online to explore potential customers. Can design a deep advertisement for myself, can do some marketing activities through self-media, and can stop a series of interaction with customers through the emerging social platform.
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