From October 10th to 12th, under the guidance of the Guangzhou Municipal Bureau of Commerce, co-sponsored by the World Federation of Catering Industry, Central Radio Network and Red Food Network, and jointly organized by Red Restaurant Brand Research Institute and Central Radio Network Catering Channel, the "3rd China Catering Brand Festival" was grandly held in Guangzhou.
On the morning of the 10th, Xing Ying, president of the World Federation of Catering Industry, and Wu Gang, deputy editor-in-chief of the Central Broadcasting Network, delivered speeches through video, kicking off the "3rd China Catering Brand Festival".
Xing Ying said that by cultivating and building the Chinese catering brand festival, catering people can not only exchange ideas and views, but also share and exchange corporate experience.
Wu Gang said that the people take food as the sky, and food is not only the fireworks of the world, but also the vane of China's economy, which is related to the pursuit and yearning of the broad masses of the people for a better life. This event is a smart collision of leading enterprises in China's catering industry, which can provide countermeasures and suggestions for the high-quality development of the national catering industry.
At the same time, as an important part of the brand festival, the "2023 China Catering Brand Power Summit" and "2023 Catering Industry Exhibition" were also unveiled at the same time, presenting the audience with cutting-edge industry trends full of dry goods.
Big coffee sharing, white paper released, insight into the development trend of Chinese catering
In 2023, China's catering industry has ushered in new development opportunities, but also faced multiple challenges, and the business model and brand strategy of catering enterprises have undergone unprecedented changes.
On the first day of the opening, a number of industry leaders conducted in-depth analysis on topics such as brand building, intelligent equipment, investment and financing models and catering trends.
Deng Delong, global president of Trout Partners, said that in the future, the competition in China's catering industry will become more and more fierce, and as the catering market becomes more and more large, catering brands need to find a focus of cohesion, that is, positioning.
In his view, catering enterprises in the new positioning era should grasp four strategic points, namely: create their own first (positioning); Occupy the minds of customers; grasp the strategic rhythm; Each strategic stage requires different knowledge.
Zhang Yang, founder of Akita Quick Drink, said that since the beginning of this year, the catering industry has shown three major trends, namely, category integration, all-weather time slots, and set meal and takeaway revenue. These three trends have put forward the requirements of freshness, diversification, and integration of package sales for accompanying food and beverage products, and also provide huge business opportunities to improve gross profit.
Li Hui, partner of Micro Connect Group and CEO of Micro Connect China, said that he is firmly optimistic about China's consumption in the next 20 years. Compared with the development of the US market, China's GDP is still gradually growing, and when China's GDP grows to a certain average and the urbanization rate exceeds 60%, super brands will also appear.
How can catering enterprises become bigger and stronger? Wang Guoyu bluntly said that in today's catering market, catering enterprises without social value cannot do much. The social value of Nancheng Xiang lies in making three meals a day for the people and allowing them to eat healthily.
In response to the current situation of catering consumption, Yuan Jianhua, chief technology officer of Ecolab (China) Investment Co., Ltd., pointed out that there have been several obvious changes in catering consumption. First of all, the phenomenon of catering consumption is obvious; Second, consumers are paying more attention to food safety. In addition, the unit price of consumers in 2023 will decrease by about 9% compared with 2022, and the profit margins of catering companies will begin to shrink, which will force enterprises to reduce costs and increase efficiency.
Li Ke bluntly said that catering is the most difficult industry in the world to make money, "catering is easy to start, but it can't afford to lose money." Talking about the changes in the catering market this year, Li Ke said frankly that he predicted in March this year that the catering business would be in a mess in the second half of the year, and catering companies should be cautious about opening stores. He said that from the current market situation, the cold winter of the catering industry this year has not really arrived.
In addition to sharing by industry leaders, the summit also released the "2023 China Catering Brand Power White Paper" (hereinafter referred to as the white paper). The white paper comprehensively interprets the development status and trend of China's catering industry and catering brands, and has important reference value for catering enterprises to gain insight into consumer demand, conduct catering industry research and build catering brand power.
Based on the white paper, Fan Ning, co-founder of Red Food Network and president of Red Food Brand Research Institute, analyzed Chinese catering from four dimensions: macroeconomic background, overview of the catering industry, highlights of representative brands (enterprises), and performance of key categories.
Fan Ning said that in the first 8 months of this year, the catering market ushered in the best results in 5 years, and the catering industry continued to release potential, but since the beginning of this year, residents' willingness to save has been highlighted, consumer confidence is still at a low level, and the expectation of catering consumption is cautious.
Roundtable forum to explore hot topics in the industry
In addition to the wonderful speeches of the heavyweight guests, two roundtable forums were also held at the event, and many guests exchanged ideas around the hot topics in the industry.
Under the chairmanship of Huang Geng, Chairman of the Fashion and Leisure Industry Branch of the World Federation of Food, Zhou Yanlong, Secretary of the Party Committee of Quanjude Group, Zhao Liping, President of Guangdong Cuisine Association, Liu Huiping, Chairman of Babi Foods, Jin Wenping, Secretary of the Party Committee of Xi'an Catering, and Tang Yihan, CEO of Cuihua Group China, expressed their views on the topic of "How Listed Catering Companies Build Their Own Moats".
Zhou Yanlong said frankly that in the past three years, Quanjude's performance has not been good, but Quanjude has not laid flat and is still trying to change. In the first half of this year, the catering market ushered in a recovery, and Quanjude is also recovering steadily. In the past three years, the domestic tourism industry has been hit hard, and Quanjude has begun to regain the local catering market that was neglected in the past and boldly embrace young people.
"When it comes to eating, change is eternal." Zhao Liping emphasized that the times are changing, consumers are also changing, as a time-honored brand, what cannot change is delicious products, as well as the history and culture of the enterprise. In terms of environment, services, product innovation, and marketing methods, time-honored brands should actively embrace young people and resonate with the trend.
Since the beginning of this year, the catering industry has been very cruel, Liu Huiping believes that the moat of catering enterprises is "no obvious shortcomings", product quality, business model, digital intelligence construction, talent construction and other sectors must be continuously improved. He also pointed out that the fiercer the market competition, the more catering companies must return to the core of catering - to do a good job.
Jin Wenping said that the time-honored brand should become a brand that leads the development of the times, and Xi'an Catering does not forget its original intention in the process of innovation, and the most important thing is to adhere to three sentences: "inheritance does not keep the old, integration does not copy, innovation does not leave the ancestor".
Tang Yihan believes that building its own moat is a problem that any company needs to think about. In the past few years, Tsui Wah has reorganized its positioning, identified its own market segments, and adjusted its shortcomings. At the same time, the focus of development has also shifted from Shanghai to the Guangdong-Hong Kong-Macao Greater Bay Area.
Under the auspices of Ou Feng, founder of the new consumption incubator of the new consumption incubator of people's food, Dai Jiaheng, CEO of Wangshunge Group, Zhao Zhen, general manager of the innovation business department of Shandong Kerry Group, Jia Yukun, the manager of Zhuangzhuang Tavern, Xu Wei, vice president of Xu Ji Seafood, and Xing Bin, founder of Palace Banquet, conducted in-depth discussions on "The Exploration and Thinking of the Second Generation of Meals".
Regarding the relationship between the old and new generations of caterers, Dai Jiaheng said that the main conflict between the two generations of caterers is the difference in concepts. The older generation of caterers wants to help the new generation avoid stepping on pits as much as possible, but Dai Jiaheng believes that every pit he steps on and the experience accumulated in the process of growing up is a valuable asset. "Step on the pit early, try not to miss the pit."
Zhao Zhen believes that it is inevitable that there will be philosophical differences between the younger generation and the older generation, and in essence, the older generation hopes that the younger generation will experience fewer setbacks and be able to grow up more smoothly. But lessons must be experienced firsthand to lead to deeper understanding.
Jia Yukun further said that parents provide ample space for development in their entrepreneurial process. According to him, Zhuangzhuang Tavern mainly makes hand-held meat, lamb skewers and other snacks, the unit price is 300 yuan to 500 yuan, he hopes that in the future, traditional Chinese snacks and gourmet brands can compete with international big catering brands.
Speaking of the operation and inheritance of the family business, Xu Wei said that although Xu Ji Seafood is operated by the family, the family is becoming more and more professional and professional, and has a complete plan for future development and the functional division of each family member.
At present, the competition in the catering market is becoming more and more fierce, and in Xingbin's view, the best way to compete is to jump out of the competition. He summarized the three key points in the development process of the palace banquet, namely, looking at the trend at the macro level, looking at the logic from the medium level, and looking at the execution at the micro level.
The 2023 catering industry exhibition will open, efficiently linking upstream and downstream industrial resources
As an important part of the 3rd China Catering Brand Festival, on the morning of October 10, the 2023 Catering Industry Exhibition officially kicked off. This year's catering industry exhibition aims to rely on the advantages of red meal resources to promote efficient exchanges and resource links between catering brands and upstream and downstream industry chains.
This year's catering industry exhibition has been iteratively upgraded on the basis of previous editions, and the total exhibition area has expanded to 12,000+ square meters, and the scene is very popular.
The exhibition area covers 5 major sections, including chain franchise brands, catering equipment and supplies, catering ingredients supply chain, condiments, and catering comprehensive services, bringing together nearly 100 outstanding enterprises and brands in related fields to participate in the exhibition, such as Frog Laida, Sangu Maocai, Hou Hotpot, Beimunan, Chen Xianggui, Sheng'en, Akita Fast Drink, Shrimp Catch, Dawang, Huanhuan Food, Marulai Marugo, Wildfire, Maoyuan Meat, Heyi Meat, Chengming Food, Cuihong, Tongwei Stock, etc.
On the first day of the exhibition, many new explosive products were unveiled on the spot. For example, the chain catering companion brand "Akita Quick Drink" launched a new product "Yuzumi Jasmine", which not only has a unique fruity taste, but also supports both cold and hot drinks; The company "Baixiang Shun", an enterprise focusing on the production of black fish fillets, brought a new product "small fried crispy feiyu", which is made of sea bream with special breeding technology, and the meat quality is firmer and will not rot for a long time... At the scene, a variety of exhibits dazzled the catering people who came to visit the exhibition.