Ma Xiangyuan believes that the catering industry has reached the crossroads of painful transformation after more than 20 years of extensive development. The transformation and upgrading of catering industry is mainly from extensive and experienced to intensive, refined and industrialized. In the past, industrial development focused on quantity, and in the future, it will focus on improving the quality and efficiency of development. Therefore, using low-carbon technology to save energy and reduce emissions and using information technology to strengthen process management is not only a new profit growth point for the catering industry in the future, but also the key for enterprises to become bigger and stronger.
"Four highs and one low" (high rent, high labor cost, high energy price, high plateau material cost and low profit) has become an irreversible burden for enterprises. Enterprises must explore new profit growth points to maintain a certain profitability, and energy conservation, environmental protection and ecological green security will become the top priority of daily management of catering enterprises.
According to statistics, more than 50% of catering enterprises' water, electricity and fuel costs account for 8% to 12% of their operating expenses. If the energy consumption decreases 10% to 20%, the profitability of catering enterprises will be greatly improved. Therefore, adopting new energy-saving equipment to strengthen energy-saving and emission-reduction technology, developing green food and creating a low-carbon lifestyle have become the necessary conditions to realize the transformation and enhance the competitiveness of China catering industry.
At the same time, the informationization of catering industry helps enterprises to move from "chef culture" to "process culture" and from "extensive management" to "refined management", which promotes the unified management of enterprises and embarks on the road of becoming bigger and stronger.
The "Report on Market Research and Investment Forecast of China Catering Industry in 20 12-20 16" issued by Prospective Industry Research Institute shows that in the process of catering production, service and operation, information technology decomposes complex cooking skills into simple and clear operation processes, and fixes them, forming standardization and unification of catering production processes, thus ensuring the products of every operation and every store. This not only preserves and carries forward the traditional characteristics of Chinese food, but also realizes large-scale production, which is the basis for the expansion and development of Chinese food.
In fact, traditional dining chair enterprises mainly rely on the experience of a few managers for extensive management. The larger the enterprise scale, the more tired the managers are, and the higher the enterprise risk is. Informatization makes every action in the process of catering management have a basis, a goal and quantitative indicators to assess, so as to effectively avoid risks, control differences and formulate strategies.
Specifically, on the basis of solidifying the operation data of the operation process, the enterprise accurately locates the customer base, establishes the assessment indicators such as sales difference, cost, ingredients, plan fixed, TC value, AC value and personnel efficiency in each store and operation, and establishes the measurement indicators such as "yield analysis" and "trend analysis" of each cost key point. Grasping the accurate information in the operation process in time, giving full play to experience and making rational decisions on the basis of quantifying the suggested data can greatly reduce the risk of catering operation.
More importantly, the use of information technology to strengthen process transformation can also improve employee work efficiency and information statistical analysis. At present, there is a serious shortage of catering workers in China, and the average annual labor efficiency per person is about 80 thousand yuan. How to optimize the service process through information technology, improve the efficiency of personnel, and gradually reduce the dependence on personnel by using technology will be an important focus to solve the shortage of personnel and improve profitability.
Chinese restaurant chain enterprises are the fastest-growing and most potential catering model at present, but most of them are caught in the dilemma of "connecting without locking". The communication between headquarters and branches is poor, the efficiency is low, it is difficult to unify the standards, copy and distort, and it is impossible to give full play to the group and scale advantages of chain catering enterprises. Such enterprises rely more on informatization. We should build an efficient information platform in stores, headquarters, distribution centers, stores, warehouses, processing plants and other links, and establish an integrated management network with headquarters as the management center and distribution center as the information center, so as to realize unified management in the whole process, improve the response speed and management efficiency of chain catering enterprises to the market, truly give play to the advantages of intensification and scale, and realize economic benefits.
Ma Xiangyuan, a researcher in the catering industry of Prospective Industry Research Institute, believes that with the continuous development of market economy, both tangible and intangible costs of catering enterprises will show an upward trend. Speeding up information construction and popularizing low-carbon technology will contribute to the benign development of small enterprises, brand building of medium-sized enterprises and convenient investment and financing of large enterprises, which is a good way for catering industry to save the market in the future.
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