▼ conclusion: during the
epidemic, the per capita consumption frequency of prepared vegetables was as high as 2.2 times / week, indicating that most consumers have gradually formed the eating habit of eating prepared vegetables every week, and the proportion of prepared vegetables in consumers’ tables is increasing; The upper limit of per capita consumption of dishes is 6031.33 yuan per user, which is also gradually increased.
, instant food and instant food represented by instant noodles, quick-frozen dumplings, beef jerky and Babao porridge continued to sell well. These types of dishes have the characteristics of “easy to eat” and “long storage time”, and are deeply welcomed by consumers;
in addition, instant food and instant steamed food have witnessed a sharp increase in sales due to the convenience of purchase (various online shopping platforms have been put on the shelves one after another). Shredded pork with fish flavor is our favorite ready-made dish.
fresh e-commerce platform and takeout platform are the main channels for people to buy prefabricated vegetables.
▼ look at the conclusion:
prefabricated dishes have become the gospel of “lazy people” and cooks during the epidemic. Even if you don’t want to cook or can’t cook, you can quickly complete a rich meal with complete color, flavor and flavor through prefabricated dishes.
dishes need to be guaranteed first. Secondly, the richness, cost performance and reprocessing difficulty of dishes are also indicators that consumers pay close attention to when choosing prefabricated dishes; The essence of
prefabricated dishes is “lazy dishes”. The lack of dish types and the difficulty of processing after arrival will limit consumers’ choices and reduce consumers’ experience.
prefabricated dish yyds
generally speaking, the taste of prefabricated dishes on the market can basically meet the expectations of consumers, and more than 70.0% of the respondents said that the taste is very delicious;
but the taste of consumers is a dynamic process. Continuous improvement and upgrading of taste, increasing the richness of taste and dishes, and diversification of packages and collocations are the main promotion direction of prefabricated dishes in the future.
pulled the grass?
▼ look at the conclusion: most consumers in
said they would buy prefabricated dishes after the epidemic. They would mainly save the cooking process when they were busy, worried about takeout and guests at home. They would also use it to improve their meals when their cooking skills were not enough;
fresh e-commerce will be the main purchase channel. At the same time, traditional supermarkets and hypermarkets are also the main sales force for ready to serve foods such as pork and mutton.
prefabricated dishes has brought many business opportunities. More new brands and new sales channels have sprung up, and the upgrading of categories and taste has not only enhanced the stickiness of consumers, but also brought many opportunities and challenges to factories. The development potential of prefabricated dishes should not be underestimated.
but considering the limitations of prefabricated dishes, can our consumption habits really be continued after the epidemic situation is recovered, the community is unsealed and the shopping mall is restored? Can each prefabricated food brand seize the opportunity to prevent the once popular food from dying out and becoming a flash in the pan?
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