2022In an extraordinary year, catering operators have unknowingly been pushed by time to the end of the year. The control of the epidemic has given restaurant business owners an unprecedented long vacation. As they are anxiously thinking about how to expand their business, takeout seems to be a good choice.
From 2015 to 2021, with the high-quality development of the food delivery industry and the continuous expansion of users, the food delivery industry has shown an overall upward trend. By the end of 2021, the number of takeout users in my country reached 544 million, and increased by 125 million compared with last year, providing a huge customer base for the development of the takeout industry. Although the takeout usage rate will decline in 2022 due to the impact of the COVID-19 epidemic, as the epidemic continues to improve, work and life will get back on track. The growth rate of takeaway orders is expected to gradually recover.
The ban on dine-in food intermittently over the past three years has allowed small and medium-sized restaurants to focus on takeout operations. From 2020 to the beginning of 2022, when lockdowns were lifted in various places, takeout was the first to be allowed, and dine-in food was only allowed after a period of operation. Perhaps the factors of the general environment have caused bosses who were previously reluctant to go on the platform to reopen the takeout channel.
Reasons why catering operators are reluctant to take out food on the platform:
1. High deductions, merchants self-delivery 5% to 11%, Meituan, Ele.me special delivery deductions of 17% to 25%, the platform's guaranteed income is 3.5 yuan to 5.5 yuan, if the deduction points do not reach the minimum deduction percentage, the platform will deduct points based on the guaranteed income. Although entering the food delivery platform can bring good sales, except for commissions and full discount activities, merchants can not make much money.
2, evaluation, factors that increase the labor cost of and . Large restaurants do not have much concern about profitability when going to takeout platforms. Most of them mainly promote the dishes and environment of the store, and stimulating potential customers is the main purpose. We have the ability and time to solve the evaluation problem. After all, there are many young people in the customer base. It is possible that a good experience of takeout dishes will lead to a wedding banquet with dozens or even hundreds of tables. It can be said that small and medium-sized catering businesses are very concerned about cost control. The increase in unit volume will bring about the recruitment of more manpower, and labor costs will gradually increase. Moreover, the most feared thing about food delivery is negative reviews from customers. Some traditional old stores originally had good business, but after joining the food delivery platform, some malicious negative reviews may lead to the flow of old customers, which is not worth the loss.
3, time limit. Fast food and staple food stores are better, after all, they can be prepared in advance. Relatively faster in terms of time. Restaurants that traditionally specialize in cooking are even more uncomfortable. During peak periods, the stores are simply too busy. Whether to prepare takeout dishes first or dishes for dine-in customers is a difficult multiple-choice question.
Based on the above issues, whether small and medium-sized restaurants can re-plan their psychology, between "fish" and "bear's paw", they can have both.
You still need to be hardworking and update the dishes.
【1】Add stewed meat. Such as braised pork, farm braised pork ribs, braised chicken with mushrooms, etc. It can be processed in advance for easy storage and reduces the loss of meat.
【2】Added steamed vegetables. Such as steamed pangasius, garlic prawns, steamed eggs, steamed seasonal vegetables with chopped peppers, etc. One steamer can handle everything without increasing personnel costs.
【3】Pre-made dishes. Appropriately increase the types of pre-made dishes of big brands . Such as lion head , sweet and sour pork , pickled pork with pickles , etc. There is no need to fry it in advance, just add the sauce and toppings from your own store and serve it without affecting the customer's taste.
Nowadays, more and more meals are appearing in the takeout market, targeting one person. For example, small bowls of dishes, one person's pickled fish , one person's Maoxuewang , etc. Turn large portions into quick meals that one person can order from a variety of options.
After the foundation of menu types is laid, it can impact corporate meals, student meals, conference meals, crew meals, etc. Group meals that need to be booked one day in advance can increase stable additional monthly income. The iterative update method of
takeout platform: [Renovation of old stores] The long-term lack of attention to the takeout platform has led to the sudden epidemic, which has caused many bosses to have temporary thoughts. However, the growth of order volume requires subsequent replenishment of orders and seller promotion.As we all know, these methods require high investment costs. At this time, you can choose to contact the platform business manager or the operating company to renovate your old store and regain the same privileges as the new stores on the platform. After
traffic comes in, how to quickly convert it into single volume transaction volume . What needs to be paid attention to is: ranking, store entry rate, order rate, customer price, star dishes, praise rate, repurchase rate, etc. These are important basis for the increase of takeout. And getting good reviews is perhaps the most demanding of these factors.
A small method used by a dumpling shop owner to gain praise from customers may bring some inspiration to restaurant owners.
1, complete ingredients, not only vinegar, but also laba garlic , chili sauce, fully covering the taste buds of customers.
2. Each dumpling comes with a bowl of pure egg soup, which is by no means a clear soup with little water. The key to letting customers feel a little bit of warmth in the warm winter is that it is free and brings a different experience to customers.
3. Use the best flour to increase the appearance and taste.
4, Dumpling fillings are made fresh every morning at 6 o'clock to maintain freshness. Perseverance above
has resulted in monthly sales of 10,000 orders, a favorable rating of 4.9 points, and takeaway sales that are higher than in-store dine-in sales.
As a restaurant owner in 2022, will you choose takeout as a breakthrough for "breaking out of the cocoon and rebirth"!
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