Under the effect of supply-side structural reform, moderate expansion of total demand and other policies, the development trend of the whole consumer market is stable and improving. From January to November 2016, the national catering income is 3,244.7 billion yuan, exceeding the annual catering income of 2015 one month ahead of schedule, and there is no suspenseabout the completion of the annual target of 3.5 trillion yuan. What are the hot spots of China's catering industry in the development process of 2016? Here, the China Cuisine Association will make an inventory of the top ten hot words in China's catering industry in 2016.
1. Supply-side structural reform -- the endogenous growth force of the catering industry
Restaurant industry in 2016 to continue in-depth study consumer psychology, consumption structure, consumption tendency under the premise of the "demand side" characteristics, such as by adjusting the product structure and business model, and improve the "supply side" supply quantity and quality, enhance the level of overall service and create new endogenous growth momentum, catering industry so as to further deepen the development of catering industry transformation in recent years, emerged a large number of new products, new brands, new pattern.
2. Replacing the business tax with a value-added tax -- the catering industry likes to receive tax cut dividends
Since May 1, the restaurant industry has officially changed from paying business tax to paying value-added tax. From the confusion and exploration at the early stage of the implementation of the policy to the smooth solution of the tax rate of takeaway delivery before the end of the year, it can be said that after more than half a year of adaptation and running in, the catering industry has gradually realized the sharing of tax reduction dividends by changing its business thinking and adjusting its management mode. During this period, China Cuisine Association has organized many key enterprises in the industry to carry out discussions and surveys, collect data and feedback the situation, which provides a strong reference for the decision making of the relevant government departments.
3. Charge for swiping card -- a major measure to improve business environment and promote trade circulation
In March 2016, the National Development and Reform Commission and the People's Bank of China issued a notice announcing the improvement of the bank card swiping fee pricing mechanism and the overall reduction of the fee level, which was formally implemented on September 6. The reduction of charge for swiping card is the result of the relevant departments carefully listening to the opinions of various industry organizations and improving the pricing mechanism of charge for swiping card in accordance with the market-oriented direction. It is a major measure of the state to improve the business environment of merchants, expand consumption and promote the circulation of commerce.
4. Network supervision -- optimize the Internet catering service system and consumption environment
The "March 15" Evening Party exposed that a delivery platform was guilty of "guiding merchants to make up addresses, uploading false photos, even hacking workshops and poor sanitary environment". The catering delivery platform was questioned by the society at that time. After the incident was exposed, Beijing, Shanghai, Qingdao and other places of the Food and Drug Administration have introduced the "network food management supervision and management measures", in July, the State Food and Drug Administration officially released the "network food safety illegal behavior investigation measures", declared that the Internet catering is no longer outside the law.
5. Two certificates in one -- compress the process and improve efficiency
The State Council, China's cabinet, decided at an executive meeting on January 13 to integrate hygiene licenses and food business licenses for restaurants, cafes, bars and tea houses, which will be licensed and supervised by a single food and drug regulatory authority, and assume corresponding administrative responsibilities to improve the food safety guarantee mechanism. The hygienic license of catering service public places and the "two licenses in one" of food operation license greatly reduce the burden and cost of enterprises.
6. Reward system -- a flash in the pan innovative means of human resource management
In the second half of 2016, some provinces and cities started the "reward" system in the catering industry. Similar to tipping, if a customer thinks a waiter has been good enough, they can "tip" the waiter with a QR code worn by the waiter, with an amount of 3 to 5 yuan. "Retifying" is a kind of emotional expression of diners under the background of the Internet + red envelopes. There is no right or wrong, but after a period of market test, nothing came to an end.
7. Olympics -- After 28 years, China's national culinary team is once again shining on the international stage
From October 21 to 24, the 24th Olympic World Culinary Competition was held in Erfurt Convention and Exhibition Center in Germany. Teams from 45 countries and regions around the world participated in the competition. After 28 years, the Chinese national culinary team won three silver MEDALS and became the focus of the competition. This is a major breakthrough for Chinese chefs on the international culinary stage and another milestone for Chinese food to reach the world.
8. Small restaurants -- a dynamic community that people love and hate
Have many governments management measures strictly administer first "list", after the prime minister singled out retain a wonton shop, scallion pancakes, advocate "the pipes, optimization services, break social productivity development and employment entrepreneurship is not reasonable, the spirit of active service activate market" small restaurant is scenery in 2016. Under the condition of China's current social development, small catering plays a positive role in facilitating people's life, enriching and active market, solving employment, and even inheriting part of handmade cooking culture. It is a necessary supplement form of China's catering economy, and will exist in the social economy for a long time. However, due to its limited production and operation conditions, large quantity, frequent flow and difficulty in supervision, it has become a major hidden trouble causing food safety problems. Therefore, it is urgent to strengthen scientific and effective supervision and management.
9. Nutritious diet -- new requirements and new trends
With the advancement of urbanization, the active middle class and the improvement of people's living standards, more and more attention has been paid to the various components contained in the diet, and attempts have been made to prevent or control obesity, diabetes, high cholesterol, hypertension and other health problems by regulating the diet. Low oil, low salt, and low (no) sugar are often mentioned during meals. The National Health and Family Planning Commission released a new version of the Dietary Guidelines for Chinese Residents (2016) on May 13. The structure of the "dietary pagoda" remains unchanged, but many food intake limits have been changed, refining the concept of a balanced diet. According to the new guideline, "ambitious" catering enterprises, in addition to continuing to deepen the improvement process of less oil and salt, have been strengthening the research and development of grain potato, soybean, nut and egg and milk dishes.
10. Third-party payment platforms -- become the preferred means of payment for consumers
According to the 2016 Catering Consumption Survey Report, the proportion of payment methods in the catering industry has changed greatly. Compared with last year, the proportion of third-party platform on-site payment (WeChat payment, Alipay, ApplePay) has jumped from 9.9% to 35.6%, with a substantial growth of 360%, making it the preferred payment method of consumers. Credit card spending fell sharply, from 49 per cent to 30 per cent, while cash accounted for 28 per cent. In addition, prepaid methods such as member stored value cards and group purchase account for 6% of the total.