Now prices have risen sharply, and water and electricity, rent, labor and raw materials are all rising. Inflation has now formed a trend and will continue like this. How long it will last and to what extent. I'm afraid no one can say for sure. With the rising prices of raw materials and water and electricity, employees are also adapting to the situation and clamoring for higher wages. Under inflation, the profit margin of the catering industry is shrinking and the operating costs are rising. Fortunately, the current inflation rate has not directly threatened the cost and profit balance of the catering industry. But to what extent and how long inflation will last in the future, I'm afraid no one can say for sure. In the catering industry, restaurants targeting middle and high-end people are not affected by inflation. At present, the biggest pressure is probably the Chinese food and fast food of these home-cooked dishes consumed by the public. The main selling points of restaurants for mass consumption are: economy, material benefits and cost performance. Price is a major factor in selling point. Nowadays, the increase of agricultural and sideline products has obviously threatened the profit space of such restaurants. How do bosses respond? It is the most serious problem faced by many restaurant operators at present. Brand restaurants with scale advantages have less pressure. After all, the brand's attraction and appeal to customers are intangible assets and have strong business support for enterprises. And with a solid foundation and financial strength, it can also help them cope with it calmly. And most restaurants without brands, I'm afraid life will be very sad. I am worried about my head in the two contradictory choices of ensuring passenger flow or ensuring profit space. Follow the trend of price increase? I am afraid that the consumption level will increase and the passenger flow will be affected. Sales volume. Not rising? I'm afraid the profit rate will not be able to maintain the growth of operating costs. If you choose to go up: how much should you go up? When will it go up? In what way? Even if the price rises, it will not affect the passenger flow? If not: how to control the rising operating costs? If it can't be controlled, how long can the financial strength behind it support the restaurant? At this time, all bosses are paying close attention to the price changes in the market and the every move of competitors. Everyone is watching what others do, and no one dares to be a bird. The market environment is complex. Faced with this situation, businesses have various ways of thinking and coping. Some people take this opportunity to insist on not raising prices, create an image by taking advantage of the situation and attract customers. With the help of its own strength advantages, under the current circumstances, adhere to the cost performance and crack down on competitors. Thinking in my heart: resist, fight for strength, and see who can stand it? Of course, there are also those who can't stand the price increase. The era of inflation is an era of testing the strength and brain power of operators. In this wave of shocks, there will be winners and losers. There will be, destroyed by inflation. Competition in the market itself is survival of the fittest. And this wave of inflation will accelerate the reshuffle of mass consumption and catering. At this time, what should our catering operators and investors interested in entering the catering market do? Price increase is the general trend. Doing business means making money, and it is impossible not to go up. What should I do after the price increase? One: the factor of cost performance is not just price. There are other factors. Such as service and food quality. . . . . . With the price rising, the service is obviously improved, the quality of dishes is improved, and the added value of restaurants is also improved. The competitiveness and attraction of restaurants have increased, which makes the price-performance ratio discount shrink because of price increase, which offsets each other or partially. After the price increase, the passenger flow is not affected, or the impact is reduced. Second, strengthen brand building and promotion. Enhance brand value. The increase in the value of intangible assets will also offset the side effects of customer loss caused by price increases. Even turn bad things into good things. It is the further development of the restaurant. Third, increase the frequency of promotional activities. The price increase keeps the profit, but it improves the consumption level, and the passenger flow will have an impact. Increasing the frequency of promotional activities will save some passenger flow losses. Strengthen the innovation of dishes. Innovative dishes will increase the attraction of restaurants and increase passenger flow. Today, with the sharp increase in costs, you need to do a good job in cost management. You can't miss this information package: food and beverage cost management information package.