How to write the catering market research report?

For the explanation of the knowledge of catering preparation, the following is mainly divided into four aspects: the target market geography environment, industry environment, market analysis, and practical examples:
. The target market geographical environment
1. Market geographical characteristics : The distribution status of regional landform characteristics, political areas, and central areas of the city.
2. Climate conditions and customs: Climate conditions have a great potential relationship with consumer eating habits.

. Industry environment analysis
(1) Main economic indicators of target market:
1. The domestic GDP of the company's market and data over the years.
2. The investment status of the market.
3. Data on tourism that has a greater impact on the catering market, especially the number of tourists received in the past year, as well as development trends or decline.
4. Per capita disposable income of local urban residents, the average salary of employees in the city, and the proportion of revenue of catering consumption as a reference basis for restaurant pricing.
5. The number of population statistics in the city, including non -agricultural population and the number of agricultural population, is used to predict the size of the dining room and the consumption level and consumption capacity of the residents of the place.
6, consumer education level.
7, consumer lifestyle, dietary preference habits.
8, consumer per capita income.
(2) Industrial environment:
1, business prosperity.
2, the trend and potential of commercialization.
3, local government discounts, support policies, including policies such as fire protection, security, culture, industry and commerce, and epidemic prevention.
(3) Social environment:
1. Local custom habits.
2, historical culture.
3, ethnic structure.
4, international exchanges, the production of main food raw materials.
. Market analysis
1. Economic indicators: The operating conditions and strength of local catering companies; the form of ownership and the proportion; the number of business outlets; the number of employees.
2. The current status of the catering industry in the market selected by the branch: the number and competitiveness of the enterprise (. Is the scale competition formed?); the level of business management; the level of business grade; the status of the cuisine.
3, competitors analysis:
a, traditional competitor status quo: number, performance level, turnover, profit income statistics analysis; successful reason: advanced management level? Good service? Social and environmental conditions are superior? Reasons for failure: dishes? The operating mechanism faults, etc.?
b, traditional competitors: traditional advantages; business scale advantages; location advantages; main dish advantages.
c, emerging and high -end catering operators: What kind of vegetable system is it? Dissainer orientation? Whether it is civilian and aristocratic. Operating location: Which area, decoration style characteristics and decorative objects. Business status: turnover, business profit, number of dining people, number of meals, etc. Business scale: The area of ​​the store can accommodate the number of guests. The area distribution of the hall.
4, consumer analysis:
a, consumer dietary habits, taste preferences, choosing diet preferences, etc.
b, the consumer characteristics of consumers in the market, including consumer consumption awareness, do you like to eat in a restaurant, the consumption ratio of individuals or families is higher than that of Chengdu.
c, Consumer Classification of target market: government, military, enterprise, family consumption (including wedding banquets), tourists.
5. The advantage strategy of opening a store in the area:
The competitive strategy: the best entry point for the market; marketing strategy: publicity and customer identity; cultivating customers' preference; establishing regular network relationships.
The site optimization plan
a, government demolition risk prevention
1. Pay attention to building and street demolition and reconstruction to avoid blindly going to Malaysia.
2. The location of the restaurant must consult with the local government departments and obtain a written commitment of government.
3. Avoid building stores in disputed in property rights.
4, all licenses must be prepared and complied with legal and policy procedures.
b, local business status: Pay attention to collecting and evaluating relevant data from commercial growth around the restaurant, and make an objective and accurate assessment.