The barbecue season is coming, the barbecue market is still going well this year, and the market concentration is getting higher and higher.

Entering March, the temperature rises day by day.
The food that has been confined for a whole winter can finally be arrogant.

In 2020, due to the epidemic, the barbecue market that opened in May will be reorganized, ushering in a blowout outbreak.

Barbecue has also become the first category in the catering industry to recover in 2020.
So in the 2021 barbecue season, can the market continue its good momentum? For the majority of food suppliers, how to do a good job in the barbecue season?

"Everything can be baked"

"Everything can be baked"

Barbecue market is still good this year

Barbecue market is still good this year

People's love for barbecue seems to be "more" but not "most".

Some time ago, the temperature in Zhengzhou in early spring soared to 27 degrees, and many people began to eager to try, and short-sleeved T-shirts were thrown up.

The days of shirtless drinking beer seemed to be coming soon.

Barbecuing has always been positively related to temperature.

As long as the weather is hot enough, you can grill it at home, field grill, roadside stall, lamb skewers, beef skewers, pork belly skewers, meatball skewers, vegetable skewers.
.
.
anytime, anywhere.
Someone vividly likens it, just like everything in a hot pot can be washed, barbecue must also be able to bake.

△Image source: Internet

According to Liu Zhu, executive director and general manager of Fujian Da Chuan Xiang Food Co.

, Ltd.
(hereinafter referred to as "Da Chuan Xiang Food"), barbecue seems to be like this, but the so-called family roasting and field roasting are nothing more than stragglers.
They really carry the banner of barbecue.
It's an authentic restaurant and barbecue restaurant.

In 2020, due to the epidemic, food and beverages were closed, and the barbecue consumption that began in May suddenly broke out.

Many shops were crowded with people in line (extended reading: barbecue shops resume work, Haoheng customers order 1,200 for takeout).
Barbecue has also become the least affected and best-developed catering category in 2020.

However, as the catering continued to resume in the second half of the year, a new round of normalization has become a daily routine, and the peak barbecue period in 2020 has not exceeded the previous highest value.

"Barbecue, the market performance has been good in recent years, and the entire business is in a rising period.

Although the barbecue in 2021 can no longer reach its peak like during the epidemic, it is still certain that it will continue to rise.
" Liu Zhu combined the front-end market situation to give a conclusion .

In his view, the barbeque market has risen sharply, which has led to rapid growth in sales of many manufacturers that mainly supply barbecue ingredients.

Take DaKuXiang Foods as an example.
2020 will usher in a record high.
It is estimated that this momentum will continue for several years.

Zheng Wei, the sales director of Henan Wanhe Food Co.

, Ltd.
, also supports this view.

In 2021, because of the early warm weather, the catering industry will start relatively early.

It can be expected that the market will be better this year.

△Image source: Internet

"Barbecue is a category that is suitable for a slightly hotter day.
Half of China's provinces are more suitable for barbecue, and barbecue is the first choice for consumers in summer, just like hot pot must be eaten in winter.
For example, in Guangdong, the fifth day of the first lunar month, On the sixth day of the sixth day, the barbecue shop has started.
" Zheng Wei said.

In 2020, the new retail of hot pot barbecue ingredients is particularly hot because of the outbreak of epidemics, control, and home consumption, but barbecues are different.
They cannot be consumed at home and can only be eaten out.
This is also a big reason why the barbecue market is optimistic.

Market concentration is getting higher and higher

Market concentration is getting higher and higher

Trend towards chain brands and customized products

Trend towards chain brands and customized products

Zhengzhou Shangjia Food Co.
, Ltd.
(hereinafter referred to as "Shangjia Food") barbecue skewers products will start stocking after the year.
According to Liu Ai, the company's brand director, Shangjia Foods is mainly based on Chiba tofu skewers, and it is currently the best in this category.

Every year entering April, the demand for the barbecue season is relatively obvious, which is a small peak in stocking.
After the Chinese New Year this year, Shangjia Food has started to reserve production capacity.
Currently, its products are mainly sold to the southern market, and the northern market is a little bit worse.
This may be related to the barbecue consumption scene, which is dominated by large barbecue shops and snack bars.
Moreover, the south is picking up early and starting early.

Liu Ai analyzed that barbecue has developed well in recent years, especially the epidemic has accelerated its development.
The consumer groups of barbecue and hot pot are very close, and all ages are eaten.
People who eat hot pot in winter also eat barbecue in summer; heavy consumers are mainly young people.

△Image source: Internet

In terms of consumption hours, barbecues have also been extended-in addition to normal dinners, late-night snacks have been added in the past three years, especially in developed first- and second-tier cities and southern markets.

It is also the changes in the barbecue scene that have spawned more barbecue chain companies, such as the wooden house barbecue in Shenzhen and the Li Junli barbecue in Zhengzhou.
The chain of barbecue shops has become a good track for the catering industry, and it is a very good opportunity for enterprises.

Liu Zhu believes that as far as the entire barbecue business is concerned, the very obvious changes are the "three concentrations.
"

One is that the market share is concentrated.
Within the foreseeable incremental space, the industry will concentrate on larger and larger enterprises or brand chains.

The second is to concentrate consumers from the user side.
Branding and chaining have made consumers more and more concentrated on these big brands.

The third is the concentration of the entire industry chain brought about by the concentration of consumers.
Purchasing more and more heavier scale will upgrade the entire industrial chain, from downstream to midstream and even upstream.
The strong gets stronger, and the weak are slowly eliminated.

Zheng Wei said that from the current market conditions, their supply to chain stores is much better than that of large-scale wholesale channels, and they are more profitable.
With high quality and good quality, customized products have become a trend.
For a chain brand with more than 300 stores, a single product purchases thousands of items at a time, which forces the company to transform and move closer to these dominant markets.

Grasp these big single products, sales have stabilized this year

Grasp these big single products, sales have stabilized this year

At present, the supply of barbecue ingredients is still dominated by a few super large items.
For example, lamb skewers, pork belly skewers, squid skewers, chicken wings skewers in large skewers; squid skewers, butter skewers, and beef skewers in small skewers.

Grasping these large single products, the company is equivalent to having a sales basis, and the rest is only a matter of time.

According to Liu Ai's analysis, in the small-string consumption scene, the main consumer groups are mainly young people aged 18-25; the market space is gradually increasing, and the product update speed is very fast; product price competition is gradually intensifying; it tests the innovation ability of enterprises.

△Image source: Internet

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