Catering Industry Research Articles

Analysis and Prospects of Business Models in China's Emerging Catering Industry

Abstract: With the improvement of the national economic level and consumption upgrading, the catering industry plays an increasingly important role in daily life. It has become an important indicator to measure the social and economic development of a region and reflects the real situation of the living environment and investment environment of a region. The catering industry and the development of the times are closely related. the catering industry promotes the development of the times to a certain extent. Also, the progress of the times boosts the development of the catering industry, providing opportunities and challenges. This paper focuses on the development status and business model of the emerging catering industry and explores the characteristics of the relevant business model. Combined with the five-year financial statements of the emerging catering giant Haidilao Company, the company's business model is analyzed in depth to find out the factors affecting the company's financial situation. After that, this paper makes a scientific prediction for the future development of the company and puts forward reasonable suggestions.

Impact of sudden public crises on spatial distribution patterns and driving factors of the urban catering industry: a case study of Shanghai’s catering POI data before and after COVID-19

ABSTRACT This study uses Shanghai to explore the effects of the COVID-19 pandemic on the spatial distribution patterns and driving factors of the urban catering industry. Through quantitative analysis of restaurant point-of-interest data and influencing factors in Shanghai’s main urban area from 2016 to 2022 using geographic information technology, machine learning, and spatial econometric models, this study predicts spatial changes in the catering industry. The number of restaurants in Shanghai’s main urban area continuously decreased from 2016 to 2022, with a significant pre-pandemic decline. The catering industry in this area has a significant spatial correlation in the spatial distribution, showing a pattern of “one core dominance with multiple cores coexisting,” with Jing’an and Huangpu Districts having the highest densities, which is expected to continue. Target markets remain a decisive factor in restaurant location selection post-COVID. Restaurant aggregation is most favorable when the population density is between 0 –50,000 people/km2, GDP is between 0–20 billion yuan/km2, housing prices are between 20,000 –130,000 yuan/m2, school density is between 0–20/km2, hospital density is between 0–10/km2, and attraction density is between 0–40/km2. Transportation conditions have no apparent threshold; the more developed the transportation, the more favorable the conditions for the catering industry. Post-COVID-19, areas with high housing prices and around tourist attractions are less likely to attract many restaurants. Areas around hospitals maintain restaurant aggregation, although this will decrease. Areas around schools will become popular for restaurants in the future.

The Current Situation, Problems and Improvement Measures of Food Waste in China's Catering Industry

The Current Situation, Problems and Improvement Measures of Food Waste in China's Catering Industry

Twitter Visualitation of Healty Catering Food Promotion Strategy

This analysis aims to determine whether there are differences in marketing strategies and which strategy is superior between the two health catering industries. Intermediary of Twitter as a place to retrieve data, where Twitter is a social media with the fastest spread of news through hashtags and trending topics of a phenomenon that is busy being discussed. They use qualitative methods by utilizing Social Network Analysis (SNA) and are assisted by several supporting tools such as Gephi, Wordji, Notepad++, and Dictionaries to make it easier for researchers to analyze the data obtained so that it is concrete and relevant. From the visualization of Twitter user tweet data, the researcher found that Twitter users discussed Yellowfit Kitchen health catering more than Gorygourmet, as evidenced by a large number of data visualizations obtained. Then on average, customers choose to subscribe to health catering Yellowfit Kitchen with the pure aim of dieting. At the same time, healthy catering Gorygourmet customers subscribe to a more nutritious diet to avoid disease.

Business Model Analysis and Evaluation of Hotpot Catering Industry ——Taking Haidilao and Xiabu Group as examples

Hotpot is a form of catering that has existed for thousands of years in China. Under the background of rapid development in China, the hot pot industry has created a solid market with traditional cooking technology and rich innovation mode and has become one of the important forces in China's catering industry. In the face of fierce market competition, the correctness of the business model often determines the development path of enterprises. To evaluate the impact of different business models on the development of the food and beverage industry, this paper compares the business models of Haidilao and Xiabu Group, analyzes their business models, feedback data, operation strategies, and marketing methods, and evaluates the development prospects of the two models according to the analysis results.

Realizing the soft infrastructure mixing of Shanghai's catering industry based on land expansion and population growth

This study takes Shanghai's restaurants as a case study of urban soft infrastructure, employing big data sets from third-party website platforms for multi-source data fusion, to deeply analyze the impact of urban land expansion and population dynamics on the availability, affordability, acceptability, and accessibility of restaurants. The case study reveals that, despite the Shanghai municipal authorities' focus on mitigating overcrowding in the central urban areas, soft infrastructure such as restaurants in new urban districts remains at a relative disadvantage. The decentralization of soft infrastructure to peripheral urban areas has not met policy expectations, presenting a spatial imbalance characterized by greater provision in the main urban areas than in new urban districts, and higher in Puxi than in Pudong. The single-threshold model uncovers that the positive impact of land urbanization and population dynamics on restaurant convenience undergoes a transformation after reaching a certain critical point, where the linear relationship and synchronous growth shift. By controlling the development area of construction land and the population density within regions, a dynamic combination of availability, affordability, acceptability, and accessibility of restaurants can be achieved. This forms a spatio-temporal management strategy that integrates land, population, and comfort facilities, potentially alleviating the inequity of comfort facilities in Shanghai and the central urban areas' siphoning effect.

HoReCa: AN ECONOMICAL SECTOR WHICH REINVENTS ITSELF

This paper provides an overview of current trends and challenges within the Hospitality, Restaurant, and Catering (HoReCa) industry. It examines how the industry is responding to these new paradigms, particularly focusing on the evolution of Food and Beverage (F&B) activities to offer guests a distinctive and immersive experience, fostering a sense of belonging. Additionally, it explores how Hospitality and F&B sectors are addressing guest expectations aligned with Environmental, Social, and Governance (ESG) principles, emphasizing minimalist approaches and proposing solidarity and eco-friendly initiatives. Furthermore, the paper discusses the evolving criteria influencing talent acquisition and retention in the HoReCa sector, particularly emphasizing the adaptability demanded by Generation Z, reflecting ongoing changes in the industry.

Analysis of the Impact of Supply Chain Standardization Management on China’s Catering Industry

With the development of China’s social economy, catering service has become a major consumption hot spot for the public. At the same time, external factors such as information technology and consumer demand have also brought new challenges to catering enterprises, which makes China’s catering industry pay attention to supply chain management. The upgrading and transformation of the catering industry’s supply chain have effectively reduced traditional operating costs and expanded the market share. On the contrary, the market gradually eliminates those catering companies that do not pay attention to upgrading and transforming the supply chain. Those catering enterprises who are committed to upgrading the supply chain have gradually found that the role of standardized management is becoming more and more important. From the perspective of standardized management, this paper discusses the impact of supply chain standardized management on China’s catering industry by comparing domestic and foreign standardization.

The Digital Transformation Development Strategy of China's Catering Industry - Taking "Haidilao" as an Example

The Digital Transformation Development Strategy of China's Catering Industry - Taking "Haidilao" as an Example

Analysis of Haidilao's Business Model Based on the Commercial Canvas Theory

With the improvement of the economy and national living standards, the proportion of hot pot in the catering industry has also increased accordingly. People's satisfaction with the catering industry has become an important symbol of the development of China's catering industry in the new era. Haidilao is a well-known enterprise in the hot pot catering service industry and a leader in the industry. Therefore, based on the commercial canvas theory, this paper makes a more comprehensive analysis of the business model of Haidilao. Through analysis and summary, this study concludes that the advantages of Haidilao's business model lie in the value proposition of customer first, thoughtful service and relatively perfect human resource management system, as well as the strong membership mechanism and the high unit price of dishes. Haidilao also uses personalized service and is very innovative in its marketing strategy and membership system. This study also puts forward corresponding suggestions for the shortcomings. This paper suggests that Haidilao should strengthen personal brand image management and actively undertake corporate social responsibility.

Analysis of the Current Situation of China's Catering Industry under the Background of Covid 19

Under the attack from Covid-19, there has been a significant drop in Chinese catering industry. This article carefully studied the impact of COVID-19 on China's food business by applying data and literature analysis, in order to properly deal with the shock of COVID-19 and its following effects, as well as to support the stable and healthy growth of the food industry. The new Covid-19 virus has caused a lot of trauma to the Chinese catering industry, causing China's total catering revenue fell below 4 trillion yuan. But at the same time, some companies persisted and even performed better. The aim of this research is to find the reasons for why those companies had operating issues, and find solutions to resolve the problems. Data from different authorized sources is analyzed to find the trend of the changes. Opinions from published articles are also considered and evaluated. As the result of the study, it is concluded that the impact of the new Covid-19 virus on the Chinese catering industry is undoubtedly a big one, but as long as companies have reasonable countermeasures, they can survive the difficulties safely, and even improve the original level. With the development of the epidemic, these enterprises will become more and more mature. Based on this result, the Chinese catering industry should encourage more innovation and technology improvement to survive under such conditions.

Strategic Management Analysis of Haidilao

In recent years, with the economic and social development, the development momentum of the catering industry continues to be hot, and at the same time people's consumerism and other major changes are also taking place. And in 2020 China's catering industry by the impact of the new crown virus, the development of a serious obstacle, the competition is more intense. The development strategy of catering industry enterprises has become a problem that deserves attention. As a successful model in the catering industry, Haidilao Company enjoys a high reputation among the crowd, but it also faces some development difficulties. This paper takes Haidilao Co., Ltd. as the research object, firstly introduces Haidilao's company profile and current development strategy, and analyzes the enterprise's strategic management method using Porter's Five Forces model and SWOT analysis method. Finally, according to the analysis of the content of this paper puts forward to promote product innovation, strengthen the diversification of development, strengthen the quality management and strengthen the construction of corporate culture and talent training and other recommendations, hoping to provide a certain reference for the Haidilao or catering industry practitioners.

Evolution Characteristics and Causes—An Analysis of Urban Catering Cluster Spatial Structure

Studying the development characteristics of the urban catering industry holds significant importance for understanding the spatial patterns of cities. In this manuscript, according to the characteristics of the distribution of catering points and based on catering point of interest (POI) data of 106 cities in China in 2016 and 2022, we propose the Natural Nearest Neighbor Single Branch Model (NNSBM) to identify catering points by adaptive clustering, which improves the efficiency of identifying catering clusters. Subsequently, a catering spatial structure division model is constructed to classify the spatial structure of catering clusters into 3 major categories and 17 subcategories, and the evolution pattern of urban catering clusters is analyzed. In addition, based on the population density raster data, a bivariate spatial autocorrelation model is employed to analyze the complex relationship between the distribution of urban catering clusters and population density, revealing the distinctive characteristics of urban catering cluster evolution. The results showed that (1) In the initial stage of catering cluster formation, catering activities tend to gather first in a specific area of the city, giving rise to the main catering cluster. However, as the catering industry progresses, the phenomenon of “central fading” occurs within the main catering cluster. (2) The overall trend of the catering spatial structure of most cities showed an evolution toward low primacy–high concentration (Lp-Hc), and cities at different stages of catering capacity exhibited different evolution characteristics of catering clusters. (3) The influence of population density on catering distribution was staged, with a varying impact on cities with different types of catering spatial structures.

The Impact of the Epidemic on the Revenue of the Catering Industry—Take leading Catering Enterprises as examples

From 2019 to 2021, the impact of the COVID-19 pandemic caused social panic and huge losses for various real economy sectors. For the catering industry, there are many problems that need to be paid attention to, such as cost control, the performance in the face of emergencies, and the scale of the sharp decline in revenue. The paper mainly focuses on the impact of Covid-19 to the revenue of the catering industry. The two leading catering enterprises are Haidilao and Jiumaojiu respectively. This paper discovers the action of these two enterprises and the government’s measures to deal with the epidemic. Through the analysis of financial statements and costs to study the different countermeasures and effects. Based on the analysis of business reports and distribution of sales in stores, the appropriate business model after the pandemic was inferred. Compare two different listed companies, have different sales logic. The results shows that most of the stores of Haidilao are distributed in second-tier cities, followed by first-tier cities and second-tier cities, showing a spindle distribution.

How Social Media Changed Catering Industry during the Pandemic

The catering industry is facing threats during the pandemic as widespread virus reduces the number of patrons in restaurants. The catering industry is within the crosshairs of the infection of COVID-19 and the mitigation steps taken to control its spread. The purpose of this research is to find out the possible business model changes for restaurants survival during the pandemic. Nowadays, social media is one of the new marketing tools for the catering industry, but it is underutilized when it was compared to other industries. This research aims to find out the marketing strategies that can be carried out on social media by the restaurant during the pandemic, and also, it investigates how the conditions of COVID-19 affect the elements of social media marketing campaigns. This is because during the lockdown period, restaurants were merely operating through food deliveries and during post COVID-19, the activities of food deliveries continued. The data are collected through a quantitative survey, i.e. distributing questionnaires to the customers of company Tenton. This research provides a systematic analysis of business model changes that occurred due to COVID-19 dining restrictions. Researchers can use this information as a guide for further analysis on a specific theme introduced herein, this paper may help restaurants develop efficient marketing strategies by utilizing social media.

A Discussion on Changes in Consumer Behaviors and Marketing Coping Strategies during the Pandemic Era – A Case Study of the Hotel Industry and Catering Industry

Abstract To date, the COVID-19 pandemic has been affecting the world for three years, and it has greatly impacted the service industry, especially the hotel and the catering industries, which were the first to bear the brunt, as the pandemic changed the previous living habits and consumption patterns of many consumers. This study used in-depth interviews in qualitative research methods to conduct exploratory research of these two service industries and analyzed the changes in marketing environments and consumer behaviors faced by enterprises under this pandemic. The research results show that there were significant impacts and changes in the marketing macroenvironment (political, economic, social and cultural, and technological) and microenvironment (suppliers, competitors, and customers). Meanwhile, this study also put forward possible business opportunities for and threats to enterprises due to this pandemic. Finally, this study proposes strategic marketing implications and practical management suggestions for enterprises to adjust market segmentation and positioning. Furthermore, this study formulates the 7P marketing strategies of Product, Price, Place, Promotion, People, Physical Evidence, and Process to mitigate the adverse impacts of the pandemic. Keywords: COVID-19, Marketing strategy, Online merge with offline, Hotel industry, Online travel agent.

The Economic Impact of COVID-19 on China's Catering Industry

The COVID-19 pandemic is sweeping the world, exerting a huge impact on the economic development and social order of all countries in the world. In order to understand the impact of COVID-19 on China's economy, the author will take the data of China's catering industry in eight specific months from the first quarter of 2022 to the second quarter of 2022 as the main sample to analyze the specific impact of COVID-19 on a single industry and pave the way for other studies to summarize the impact of the macro economy under the epidemic. In many cases, the economic problems of the catering industry also reflect the current situation of the individual economy in the whole market economy, which is particularly worthy of our research and thinking. In particular, the economic development of countries in the post-epidemic era is also an issue that cannot be ignored. Especially in developing countries like China, it is particularly important to maintain the balance between epidemic control and economic development. It is for this reason that the author thinks it is necessary to carry out some exploration and research in this aspect, and so as to lay a foundation and provide direction for the deeper research, so as to provide the adaptability and preparation that the catering industry needs to make in the face of the normalized epidemic, so that the market can find a way to bring benefits to society and the industry in the difficult situation. In the research and analysis of this paper, it is found that the impact of the novel coronavirus pandemic has had a lot of negative impacts on the catering industry. This paper will also conduct comparative analysis according to the specific time nodes of the epidemic in China and the specific data of the catering industry at specific time points in order to make the data more direct and comparable to draw a correct and convincing conclusion. This paper will deeply explore the impact of the novel coronavirus epidemic on China's catering industry, and provide some references for the development direction of the food industry under the epidemic. Finally, the conclusion of this paper is that the epidemic has had a large number of negative economic impacts on the food industry and, to some extent, put the catering industry in danger.

Analysis of COVID-19's Effects on China's Catering Industry and the Optimization of Marketing Strategies

The repeated outbreak in 2022, economic ups and downs, and weak consumer spending under multiple adverse factors, such as the food and beverage industry, is a big blow: raw materials and artificial cost rise, traffic fell 90%, mass unsubscribe accommodation, wedding banquet, conference, rapid eat-in downturn hit, and many other factors, lead to food and beverage business difficulties, make a lot of food is especially difficult. The outbreak of a new type of coronavirus pneumonia significantly influenced the world’s economy. Small micro-enterprises, as the main mode of operation of the catering enterprises, have experienced four months of winter. They are faced with less income online operation, the effect not beautiful, supply chain difficulties, and many problems such as shortage of cash flow. Hence, If catering businesses don't actively work to strengthen their crisis management skills, they'll suffer substantial losses that could even disrupt their regular business operations. So it is a very important topic to study the current situation of the catering industry.

IMPACT OF TRIPLE BOTTOM LINE SUSTAINABILITY ON SMALL FOOD CATERING BUSINESS SUCCESS

This research paper aims to scrutinize the impact of triple bottom line (TBL) sustainability on the success of small business enterprises (SBEs) in the food catering industry using real data collected by using a reliable and valid questionnaire based on the literature. The questionnaire was distributed to a purposive sample consisting of 500 small business owners. Running IBM SPSS 24.0 and AMOS 22.0 on the 441 questionnaires retrieved from the participants, representing a response rate of 82.2%, it was clarified that the TBL factors, that is, economic, social, and environmental factors, have significant and positive effects on SBEs’ success. This result instructs small business owners, governments, and financers to weigh up the integrated framework of economic, environmental, and social lines of sustainability to support the success of these small enterprises. The contribution of this research paper can be found by answering this question and bridging the gap in the literature by investigating the impact of the TBL on small business success using data from small entrepreneurial projects.

On the History of Russian Catering Industry in China in the First Half of the XX Century

The article is devoted to the features and traditions of the Russian catering industry in China, which started with the construction of the Chinese Eastern Railway. Harbin quickly developed into a major industrial city in northeastern China (now Heilongjiang Province, China). The restaurant opened at Railway Assembly of the Chinese Eastern Railway (1905) was really big, then came “Eden” (1906), and “Modern” (1913) which still works today. After the end of the Civil War in Russia (1922), the number of restaurants significantly increased: the Chinese as well as Russian emigrants could choose establishments according to their means. Almost all major Russian restaurants in China had their own music and dance orchestras or staged ballet and opera performances. Those at the “Modern”, a hotel, theatre and restaurant complex, were especially popular. The authors analyze the creation of the Russian school of cooking in China, whose Chinese followers still work in Harbin, keeping the recipes of their teachers. After the Japanese occupation (1931), a large number of Russians moved to Shanghai, Tianjin or other large cities in China, and Russian catering industry began to develop there. The authors pay special attention to menus and ingredients in this publication, and emphasize that the dishes were adapted to Chinese tastes. The article uses rare Chinese sources and studies in which the authors describe the culture of Russian public catering and cuisine characteristics from the point of view of the Chinese consumer. It also contains information from the expatriate media, including advertisements, as well as the results of field research conducted by the authors in China in 2021.