#Yuan Shuai on the road ##Prefabricated dishes ##Rural revitalization# In recent years, China's pre-made dishes have become very popular, because they provide convenience for consumers while also savings for merchants who use pre-made dishes

#Yuan Shuai on the Road # #Prefabricated Cuisine # #Rural Revitalization # In recent years, mainland pre-made dishes have become very popular because they have saved costs for merchants who use pre-made dishes while providing convenience for consumers. In the Spring Festival of 2022, the "pre-made dish" that saves time and worry has quietly become popular. According to the analysis report of catering institutions, the size of China's prepared vegetable market will exceed 300 billion yuan in 2021 and is expected to exceed 830 billion yuan by 2025. Behind the "out of the circle" of prepared dishes, the transformation breakthrough of the traditional catering industry under the influence of the epidemic provides a new model for home eating, and is more in line with the new "home concept" of consumers, especially under the influence of the new crown epidemic, home cooking has ushered in a highlight. At present, China's prepared vegetable industry is mostly based on the B-end market, in recent years, C-end customers pursue convenient and diversified products, and customers have formed the habit of buying pre-made vegetable products every week, with the development of the C-end market, enterprises in the industry have begun to attach importance to brand building, through advertising, holding promotional activities, hiring spokespersons, creating IP products, live e-commerce and other ways to enhance brand awareness, the current channels of pre-made dishes have begun to move from traditional catering, group meals and other offline channels to the family table, and force new retail channels, Channel vertical sinking and booking single mode customized production, through the form of offline + online double-line O2O, with the help of e-commerce channels, live streaming with goods, private domain traffic and other channel means, with the "net red" label of prefabricated dish IP products in the sudden rise, the benefits are amazing, in the Internet diversified marketing help, prefabricated vegetable products in the C-end market is developing rapidly.

With the improvement of preservation technology and packaging technology, pre-made dishes are not only simple "secondary heating", but also have obvious improvements in quality and taste, and are recognized by consumers. Although the prefabricated vegetable market is very hot, it still faces some pain points restricting development, such as product taste, supply chain and large-scale and standardized production, which is also a problem that the prefabricated vegetable market needs to solve in the development stage and even the next long-term.

Personally, I think there are three important points that stand out:

【1】In terms of logistics distribution, prefabricated dishes need cold chain logistics distribution to have advanced warehousing logistics system and cold chain transportation technology as support, so as to facilitate enterprises to deliver prefabricated dishes to restaurants and consumers.

【2】 Due to the large differences in eating habits in different parts of the mainland, it is difficult to sell most commodities in other regions due to the restrictions on the operation of prepared dishes. The threshold of the prefabricated vegetable industry is low, although there are many brands entering the prefabricated vegetable market, but there are fewer ones that really have a certain scale, which also means that the effective order volume of a single product is small, and it is difficult for upstream suppliers to promote production efficiency through large-scale production, and the production cost is reduced, and it is also impossible to expand the target customer range.

【3】 Food safety issues. Prefabricated dishes require professionals to conduct professional analysis of various types of dishes and raw materials through food industry techniques, use different production methods for the different characteristics of ingredients for targeted research and development, strictly control the content and ratio of oil, salt, sugar and various nutritional ingredients, and concentrate on production through the central kitchen, due to loopholes in the enterprise management system, insufficient industry supervision and policies, imperfect, the prefabricated dishes currently circulating on the market can not guarantee that every serving can be fresh and healthy.

Pre-made vegetable products have high requirements for the supply chain and service system, which is no small challenge for catering enterprises. In the future, the high-quality development of the industry will need to be promoted by multiple synergies such as the integrity of the industry, product quality stability, brand credibility, consumer scene innovation, and dish taste guarantee.