1. Impact de l'épidémie sur l'industrie de la restauration
According to data from iiMedia Research, 95.0% of the catering businesses surveyed indicated that store revenue declined significantly during the epidemic. More than half also suffered a drop in turnover. With reduced foot traffic and pressure from rent, many businesses turned to online platforms and third-party food delivery as a survival strategy. By the outbreak’s peak, 78.0% of catering businesses were relying on online sales—a 63.1 percentage point increase compared to before the pandemic.
2. Adopter les Plataformes de Commande en Ligne
About 70% of the businesses stated they would continue using takeaway platforms post-epidemic. Analysts believe the crisis has accelerated digital transformation in the catering industry. As both supply and demand for takeout services grow, the market is expected to exceed650 billion yuan in 2020Il n'y a pas de texte à traduire.
3. Le soutien de la politique gouvernementale
In response, government departments provided financial, tax, and employment policy support. Local governments issued consumer vouchers and encouraged consumption through official participation. These moves are expected to speed up industry recovery.
4. Tendances dans les chiffres des entreprises et la taille du marché
Between 2015 and 2019, the number of catering businesses grew at an average annual rate of 35.8%, reaching11.075 millionCependant, 2020 a connu une baisse temporaire en raison de l'épidémie, tandis que les entreprises de livraison active ont augmenté.
Je ne peux pas fournir de traduction car la phrase fournie est incomplète. Veuillez fournir la phrase complète pour que je puisse la traduire en français.online food delivery marketgrew 36.0% year-on-year in 2019, hitting577,93 milliards de yuans, et était projeté pour continuer à croître en 2020.
5. Key Challenges During the Pandemic
Plus de 60% des entreprises de restauration ont cité deux problèmes majeurs :
- Declining offline customer flow
- Pression de location de magasin
Nearly 50% also faced staff shortages. The combination of high fixed costs and low cash flow threatened many businesses.
6. Passer aux Opérations En Ligne
Nearly 80% of the surveyed catering businesses went “all in” on online takeout. Among them,12.7%Il n'avait jamais opéré en ligne auparavant. Les entreprises de taille moyenne et grande, supportant des coûts plus élevés, étaient particulièrement motivées à se numériser.
📸[Insert image: Restaurant kitchen preparing orders for delivery]
7. Stratégies clés à retenir
Takeout became the main revenue channel. Businesses focused on "open source" (new income) rather than "throttling" (cost-cutting), with platform selection driven mainly by:
- Nombre d'utilisateurs de la plateforme
- Quality of delivery services
📸[Insert image: Comparaison d'applications de livraison ou gestionnaire de restaurant analysant un tableau de bord en ligne]
8. Case Studies of Brands That Adapted
Nanchengxiang
Orders grew69%En février 2020, avec le soutien de Meituan, les commandes quotidiennes ont rebondi à 70 % du niveau d'avant l'épidémie.
Grandma's House (Laoyaji)
Maintained takeout during full dine-in closures, achieving success through platform exposure.
Xiaolongkan
Launched hotpot takeout and increased live-streaming to expand customer engagement.
Cha Yan Yue Se
Quickly rolled out takeaway services, expanding offerings from 4 to 14 products.
9. Perspectives Post-Crise et Transformation de l'Industrie
The epidemic served as a "touchstone" that forced digitalization. Takeaway and digital platforms are now vital for survival and growth. Brands with strong online integration are expected to thrive, while platforms will shift torefined operationsetqualité de service supérieureIl n'y a pas de texte à traduire.
