How to solve the survival crisis in the ice age of catering industry?

The biggest pain point in the catering industry is that there is no passenger flow. ?

The customers of a shop are composed of old customers and new customers, and old customers are transformed from new customers. How do new customers come? The traditional way is to distribute leaflets and coupons, which is direct, simple, rude and relatively effective. ?

Another important point is the fixed cost.

The cost of personnel and rent is still a difficult point. Although all major buildings have implemented rent reduction and rent-free, they can only be rent-free for a short period of one week and one month. It will take 3-5 months for the epidemic to end and its subsequent recovery, and it will take several months for the epidemic prevention and control during the Chinese New Year, which will also put financial pressure on the lessor. As for the staff cost, although Box has introduced temporary employment for employees of catering enterprises, after all, there are only a few thousand jobs, and the relatively laid-off tens of millions of catering employees can only be a drop in the bucket. ?

The law of the jungle has always been a basic principle in commercial society, and the more extreme it is in a special period. When encountering difficulties, only the survival of the fittest, even if * * * wins, is also the alliance of the strong to achieve * * * win. ?

Before the arrival of the next catering season, whether it is the catering market, the take-away market or the new retail market, it is bound to be a fierce battle for survival. Those brand enterprises with poor fundamentals and insufficient financial resources will eventually fall down, and even many brand predators will appear. At the same time, there will inevitably be a group of capitalists and new entrepreneurs outside the industry who will see this opportunity and enter. ?

In the post-epidemic era, we can imagine this difficult epidemic and the force majeure factors of closing stores all over the country as the normal state in the future. The catering industry is a high-risk industry, treading on thin ice. How should the business model of catering industry with high direct selling, high cost and high gross profit be changed to cope with more unpredictable crises and changes in the future? ?