The catering industry should focus on improving its internal strength to break the trend of "overworking".
In the increasingly fierce competition in the industry, the problem of homogenization in the catering industry is becoming more and more prominent, and the phenomenon of "internal competition" is intensifying. For example, when you walk into a restaurant, you can see hotpot with pickled vegetables everywhere; when you open a food delivery platform, the screen is full of hand-squeezed lemon tea. Many catering companies choose to lower prices to deal with the intense competition. Although low prices can increase customer traffic and revenue in the short term, in the long run, price reductions may lead to a decline in profits, food safety risks, damage to brand value, and a decrease in customer experience. Currently, consumer demand is undergoing significant changes, placing more emphasis on quality, individualization, and diversity. Catering companies may consider adjusting their strategies, shifting from simple price competition to internal training, focusing on improving product quality, innovating consumer scenarios, optimizing customer experience, and deeply exploring differentiation new paths for competitive advantage.
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