Jinan Super 60 % of the restaurant has improved, and the "firework gas" continues to make efforts

The catering industry is an important area of ​​steady growth, consumption promotion, expanding employment, and benefiting people's livelihood. In order to understand the current situation of the development of the catering industry in Jinan and the implementation of helping enterprises' rescue policies, recently, the Jinan Social Economic Survey Center has launched it throughout the city. Special investigations are based on questionnaire surveys and field surveys.

This questionnaire survey covers 13 districts and counties including the city's calendar, city, and high -tech, and 181 valid questionnaires. The survey object is a catering unit below the limit. From the perspective of unit type, 72 corporate legal persons, accounting for 39.8%, 106 individual households, 58.6%, and 3 industrial activity units, accounting for 1.7%; from the point of view of the store, 72.4%of the community business; located in shopping malls, comprehensive comprehensive 18.2%in the body; 9.4%in the office or nearby.

Over 60 % of the restaurants have improved significantly in June, showing a recoverable growth

Nearly 80 % believe that consumption of residents tends to be conservative. The survey shows that the continuous epidemic has led to changes in people's consumption concepts, and consumption is more conservative and cautious. Among the 181 units surveyed, since the city's restoration, consumer consumption willingness decreases, the consumption amount accounts for 77.9%, and more than 40%of the number of restaurants in restaurants has decreased, accounting for 46.4%, of which 40%-60%are reduced by 40%-60% It accounts for 34.5%. Catering merchants generally report that there is no "retaliated consumption" phenomenon expected by restaurants after restoration.

Over 6.60 June, operations have improved significantly and higher growth. The survey found that as of the end of June, of the 181 restrictions on catering units, the turnover accounted for 61.3%of the month -on -month growth, 20.4%from the previous month, and 18.2%of no obvious changes. From the perspective of growth, 47.8%between 20%-40%, an increase of 36.0%(Figure 1) in less than 20%.

Figure 1. In June, the increase in catering units to achieve a month -on -month growth

More than half chose "packaging takeaway" to create revenue. The survey found that during the suspension of food in the city in the first half of the year, a considerable part of the catering companies did not press the "pause keys", but took the initiative to change and adopt various measures to create and resolve difficulties. "Provide packaging takeaway" has become the mainstream choice, accounting for more than half (56.4%); 26.5%of raw materials such as delivery of home service, selling vegetables and other raw materials; 10.5%of the sale of vegetables or other raw materials on the spot; The model accounts for 9.4%; 8.3%of the additional windows are available; 36.5%of other damage reduction methods are adopted (Figure 2).

FIG

Affected by the epidemic, more than 30%of the catering operators insufficient confidence, and the view that 43.7%of the operators believe "difficult to predict"; It is difficult to return to the situation before the epidemic "; 11.6%believe that" the epidemic has little impact on the industry "; 7.2%believe that" it will develop better than before the epidemic. "

Over 70 % of the operating scale will remain the status quo. From the current business status, 17.7%of the restaurants are in a profitable state, 45.3%are in a state of capital preservation, and 37.0%are in a loss state. The uncertainty of the epidemic situation affects the operating strategy of the operator. In terms of the next step in the business scale, it plans to maintain the status quo of 71.8%; Only 6.1%(Figure 3) operate.

Figure 3. Analysis of the restaurant business plan participating in the questionnaire survey

Over 60 most believes that the rents and exemption policies are the most powerful. This questionnaire survey set a number of choices. The survey showed that 109 of the 181 catering units believed that the "rents and exemptions" policy could be achieved, accounting for 62.3%, followed by "tax reduction" discount, accounting for accounting 46.9%; the "water, electricity, and gas extension payment" policy accounted for 21.7%; the "promotion of supply and demand docking" policy accounted for 18.9%.

Under the epidemic, the "three highs" of the catering industry are even more prominent

Compared with large and medium -sized catering companies, the large number of catering individual households and small and micro enterprises have worse ability to resist the risk of impacting the epidemic. The questionnaire survey showed that due to the epidemic, the restrictions on the restriction of catering units in the first half of the year are obviously not as good as the same period last year. Of the 181 units, more than half (54.1%) of catering units fell by more than 30%year -on -year, and only 2.8%of the year -on -year growth increased.

The impact of the epidemic is not only the decline in income, but also further highlighting cost pressure. The operating income of the original merchant could balance the cost expenditures such as rent, raw materials, manpower, and takeaway commissions. The epidemic affected the sharp decline in income, which made the "three highs" issue particularly prominent. In response to the main difficulties currently facing, the survey has set up a number of choices. 64.1%of the interviewed units believe that its main difficulty is the decrease in passenger flow and cause operating income to decrease; 64.1%believe that labor costs are high; 61.9%believe that raw materials such as ingredients and other raw materials rising; 59.1%believe that its main difficulty is high rent (Figure 4).

Figure 4. Catering units participating in the survey are currently facing the main difficulties in their operations

The rent is higher. The cost of rent can be described as a major source of stress in catering units. Although the policy gives the catering industry for support, the restrictions on catering units are relatively high, and most restaurants with non -state -owned housing are relatively high. Most catering units can not enjoy the "rents" policy and carry greater rent pressure.

Raw materials increase. During the prevention and control of the epidemic, the price of restaurants raw materials did not decline, and it became a big pain point for merchants to operate. In recent years, in the context of global commodity prices, vegetables and meat prices have generally risen, and major condiments such as Haitianwei Industry have also increased prices. The rise in raw materials one after the other rounds of raw materials has made catering merchants "worsening". Operating costs increase, profit is getting lower and lower. High labor costs. The "chef" and "waiter" position in the catering industry, with great labor intensity and low social recognition. Many young people are unwilling to dry the catering. After the epidemic, some employees change their careers and cause catering units to recruit people who need it. In this context, the catering industry has to improve treatment and retain people, and the cost of labor is high. The government's phased reducing the policy of reducing unemployment insurance rates is mainly aimed at enterprises. Most of the individual households in catering units are limited, and most units cannot enjoy the policy.

Revitalize the "fireworks on earth" requires multiple efforts

Although the city's epidemic has achieved "dynamic clearing" for more than two months, under the current situation where the epidemic situation in the country and the province is currently exuded, the end of the epidemic is still the sword of Damocles hanging in the catering industry. To return the passenger flow to normal and recover vitality, it still needs to work together.

Expand the policy of benefiting policies and more refined rescue. The survey shows that catering operators urgently hope that under the conditions permitted by finance, they can expand the rent and exemption of rent and exemption. Platforms and large -scale subsidies to real estate owners are encouraged to reduce the rent and exemption of rent, and accurately benefit all catering units. At the same time, I hope that the government will introduce more refined rescue policies, such as issuing subsidies based on the number of employment and tax records, etc., to help the catering industry through difficulties.

Improve the operating environment and help consumption recovery. Catering operators want urban governance to govern flexibility and adapt to local conditions to create favorable conditions for business. For example, a considerable part of the dining merchants in the urban area reflects the difficulty of parking and seriously affecting the traffic flow of the hall. It is hoped that without affecting the lives of public transportation and surrounding residents, it takes flexible management such as timely parking; Under the premise of precision the prevention and control of the epidemic, the street stores are allowed to carry out external operation activities and various promotional activities without affecting the daily life and traffic safety of residents; focusing on creating strong tourism for tourism. The city attracts foreign tourists, stimulate domestic demand, stimulate consumption; continue to introduce promotional policies that boost consumption, such as issuing consumer coupons, etc., stimulating the vitality of the consumer market.

Accelerate transformation and upgrading, innovate business model. First of all, catering merchants must make precision, reality, and detailed, and adjust the product structure closely with the needs of customers. Through better services and better dishes quality, they create a safe and assured consumer environment for consumers; second, we must follow the consumer scenario. The transformation, seize the development trend of prefabricated dishes, innovate online and offline business models, and accelerate transformation and upgrading; third, adopt a form of formats to create a "catering+convenience store", highlighting its own advantageous products; Fourth, broaden consumer channels, such as providing meal assistance and dining services for elderly people, young children and other groups. (Jinan Daily reporter Liu Biao)

Edit: Zhang Yu

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