Sample survey report for catering kitchens

Content from the user: Feng Wu Jiutian.

Statistics show that nearly nine out of ten consumers say they don't want restaurants to serve food in more than 20 minutes, and half of consumers agree with the service fee or minimum spending set in advance.

In November last year, the Ministry of Commerce and the National Development and Reform Commission jointly issued the "Measures for the Management of Catering Industry (Trial)", which clearly stipulates that "catering operators shall not set a minimum consumption, and violators can be fined up to 30,000 yuan". However, since the release of the "Measures", there are still enterprises that have made the minimum consumption "change face" to survive by charging service fees, private room package fees, etc. According to the XX year catering consumption survey report released by the China Cuisine Association yesterday, respondents believe that service fees can be charged appropriately for private rooms in restaurants or set minimum consumption, but they must be explained in advance.

Ms. Zhang, a consumer, said that the restaurant declares the charging regulations in advance before consumers eat, which is acceptable to most of her and her friends. Consumers are disgusted by the fact that they are only informed of the additional charges at checkout.

The decoration and labor costs of private rooms are generally much higher than those in the lobby, and coupled with the cost of water and electricity, the operating pressure is increasing. A Hunan restaurant owner who has been engaged in the catering industry for more than 10 years said that in fact, the minimum consumption set by the restaurant is not a sky-high asking price, but is based on the average consumption level of each customer multiplied by the number of people in the private room. Many restaurant leaders agree with this, because the service enjoyed by a private room is different from that in the lobby, and of course there must be a difference in the charge.

Long queuing times and slow serving of food have always been the two major pain points that affect consumers' dining experience. The survey data shows that consumers are getting used to booking in advance in order to save time or choose a relatively good dining spot. Survey data shows that telephone reservations account for a lack of talent in catering companies.

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