Two years ago, foodplus wrote an article on “prepackaged Catering: origin, development, enlightenment, entrepreneurial thinking and future development”. We analyzed the current situation of prepackaging of Chinese catering brands, and took Haidilao’s prepackaged food exploration as a key case, and around the basic aspects of food consumer goods entrepreneurship, we made “entrepreneurial” thinking and Trend Outlook on the development of catering pre packaging.
During the epidemic period, catering brands accelerated online, take out, retail and prepackaged food. However, catering is different from food in terms of on-site experience, service temperature and fresh taste. In addition, the restaurant management of catering is different from the central kitchen and the factory supply chain management of food, and the way of channel sales and marketing investment is also different.
How to judge whether the catering brand needs to enter the field of prepackaged food?
How to use advantages of catering brands to cut into prepackaged food?
How do catering and prepackaged food business lines work together?
How to control the efficiency and cost of prepackaged food?
How to make the product? How to do research and development of signature dishes? Gift box first test water market?
How to choose the supply chain?
How to increase the sales of products and step out of the catering sales radius?
How to build a brand?
When catering brands enter the field of prepackaged food, which pits will they step on? How to avoid detours?
Sichuan rattan pepper chicken, Xinjiang Dapan chicken, Thai winter Yin Gong How can prepackaged food get inspiration from catering scenes?
Liuzhou Luoshi powder, Chongqing noodles How to modernize local flavor food?
How to win the hearts of the younger generation of consumers driven by taste through innovation and iterative upgrading?
FD freeze dried noodles, self heating hot-pot/" 22375 rel="nofollow" target="_self">hot pot, self heating rice What are the next hot spots of category / product upgrading?
What’s the gap between vegetarianism and mass market? Is there a path to follow?
From the perspective of investors, what are the medium and long-term impacts and opportunities of the epidemic on catering and prepackaged food? What are the characteristics of quality start-up companies?
The first food and beverage prepackaged food ecological conference, you can not hear in other conferences, many dry goods content. At present, Qiu Nian, vice president of Shuhai supply chain, Wu Yanzi, CEO of Sunday, and Chen Miao, brand director of Huiji food products, have confirmed their attendance.
This is a conference covering all ecological resources from factory, brand, channel, consumer, prepackaged food. Here, you can get the latest industry trends and venture capital trends, first-hand industry dry goods experience, face-to-face resource docking and exchange. Looking forward to the future, start to practice. On August 15, tomorrow Plaza, 389 Nanjing West Road, Shanghai, “foodplus · 2020 catering prepackaged food ecological conference” is waiting for you.