Quality-price ratio dominates the new trend in catering, with high cost-effectiveness becoming the primary option. In the past two years, consumer psychology and needs have changed greatly.
Consumers no longer blindly pursue cheap prices, but want to find more cost-effective options. Health, rationality, simplicity, and practicality are becoming the mainstream of the market. Information transparency intensifies competition under the pressure of self-imposed pressure from the Internet platform, say catering practitioners.. From January to October, the number of newly registered catering business entities reached 3.6 million, but the volume was 1.501 million.