1. Breakfast and Chinese food are the main meals every day. The number of people who eat dinner is generally very small, and there are even no guests to eat. Some group restaurants only deal in Chinese food. According to the particularity of the industry, some group meal consumers are open all year round;
2. The average annual operation days are about 250 days; It operates for five days from Monday to Friday and basically closes on Saturday and Sunday; At the same time, it is basically closed for rest on national legal holidays (troops, hospitals, banks, etc.). Due to the characteristics of the industry, there is no rest day all the year round).
Second, in terms of daily operation characteristics:
1. "Four Limited". Limited time, limited space, limited price and limited number of consumers;
2. Operation mode. There are both on-site production and sales, semi-distribution and on-site production and sales, and distribution of processed food;
3. Consumer groups. The consumption groups of group meals are relatively fixed. In a long period of time, the fluctuation is generally small (but the number of people eating before and after legal holidays is unstable);
4. Feeding mode. There are generally three catering modes for large-scale group meals, namely staff meals, higher vocational meals, business banquets and conference meals. Therefore, the enterprises they serve have higher requirements for professional level and staffing;
5. Product structure. Generally, it is divided into set meal (with different prices), a la carte, flavor set meal, domestic flavor snacks, foreign specialty catering products, etc.
6. Innovation and development. The varieties of catering products are relatively fixed, and there are some limitations in innovation and new product development due to their price restrictions;
7. Sales price. The sales price of catering products is relatively stable and low (even if the price rises sharply during this period, etc. );
8. Meal time. Consumers' dining time is very concentrated and short, which requires high service speed and on-site coordination and management level.
9. Operation management. Because the number and time of dining are relatively fixed, it can be arranged in advance and can be produced, processed and sold relatively quantitatively;
10. Group meal service is different from commercial catering enterprises such as Chinese restaurants. In daily management, the supply and demand sides constantly communicate and adjust to improve and perfect the quality;
1 1. Enterprise benefits. Because the number of diners is relatively fixed, the income is relatively stable and predictable. But the profit is very low. Generally, the profit rate in the third quarter is relatively high;
12. Insufficient cash. Because many demanders will settle accounts as a whole next month. Collective dining enterprises should pay staff salaries, raw material costs, operating expenses, etc. In advance, and swipe your card every day, so the cash flow is relatively small (it may be different according to the actual situation of each consumer group).
Third, the overall characteristics of the industry:
1. Brand creation. In view of the differences in food preference, population composition, dining environment, price difference and operation mode among the group meal consumers, it is difficult to form a real group meal brand enterprise at this stage, and there are only differences in size between enterprises. Unless the market is subdivided from the management policy and the advantages are highlighted;
2. Operational risks. Group meal enterprises are under great pressure on the public's safety and health responsibilities. In the process of catering service, there are many operational links, service links and management links, and a little carelessness may lead to health and safety accidents. And it will have an immeasurable impact on the image and reputation of the group meal company, which may be devastating.