How to find the right place for the innovation of catering condiments

Whether it is Sichuan cuisine with a heavy taste or Cantonese cuisine known for its lightness, it is inseparable from the "blessing" of condiments.

Focus on the research and development of compound condiments and customized condiments

Catering condiments, also known as kitchen condiments, are mainly used for cooking dishes in the back kitchen of restaurants

For the restaurant industry, chefs have some new pain points

Industry insiders believe that the innovation and research and development of compound condiments and customized condiments are the key to differentiating catering condiments from home condiments

Develop new products based on the chef's use value

B-end condiments have pain points, and C-end condiments also have pain points, mainly to see which side has a larger market and which side has a higher willingness to pay

The purchaser and user of condiments in the home kitchen are usually the same person, that is, the same person who buys and cooks the food is basically the same person

Industry insiders believe that as long as they can enter the kitchen of the catering industry, condiment companies can continue to develop more new products

It is worth mentioning that the chef competition initiated by condiment companies has gradually become more and more practical in recent years

Catering needs and product solutions complement each other

Since 2016, almost the entire condiment industry chain has been staring at the chef group, and joint research and development has become a major tool for the condiment industry to enter the catering industry

Taking Nestle Catering as an example, Nestlé proposed the concept of "professional catering", and its global brands include Maggi, CHEF, Stouffer's, Sanhua,

Unilever owns catering-related brands such as Knorr, Lipton, and Zhizhuo Butcher.

Although the catering condiment industry has not yet reached the level expected by the industry, the overall economic scale, product system, and enabling service capabilities of the industry are all continuing to move forward with the times

(Comprehensive arrangement by Zhou Yan)

"China Food News" (July 1, 2021 04 edition)

(Editor-in-charge: Zhou Yan)