It is said that group meals are the last gold mine in the catering industry. Do you have a shovel ready?

In recent years, in the fierce market competition such as fast food, group meals, hot pot, snacks, shopping mall catering, take-out and various online celebrity catering, the performance of some catering enterprises has begun to decline and they have been exploring new profit channels. The group meal industry, which has always been low-key, has become the coveted goal of some social catering. In their eyes, the group meal is a "gold mine" that has not been fully developed.

Tuankan is a gold mine.

With the further opening of policy and welfare group meals, schools, hospitals, enterprises, military units, institutions, government agencies and other group meals are actively introducing professional group meals to social enterprises. At the same time, the sharp increase in the number of real estate such as office buildings, urban complexes and large shopping malls has brought rare business opportunities to group meal enterprises, and the market-oriented group meal has ushered in a new round of explosive growth. According to the research report of China group meal industry in 20 18, as the biggest "dark horse" in catering industry, the sports income of group meal industry increased by nearly 30% in 20 17, and now it accounts for 28% of the whole catering industry, accounting for about 1. 19 trillion market scale. "Attractive gold mine" has attracted the attention of more and more brand catering enterprises.

Is your shovel ready?

A successful social catering enterprise is not necessarily a successful group meal enterprise, because group meals test not only the operation ability of a certain format, but the comprehensive service ability of catering enterprises. To make a reunion dinner, you must first prepare the following shovels.

1, a powerful food supply chain system

Although the brand catering decoration is beautiful and the marketing is lively, the food supply chain may not be a strong point. In addition to large chain restaurants such as Haidilao and Xibei, which have their own stable supply chain system, many brand restaurants, including small and medium-sized restaurants, rely on wholesale markets to meet their supply needs.

Group meals need to supply a large number of ingredients in a short time and ensure the quality. For most group meal enterprises, the supply chain is primary or not at all, and it seems that it will not die in the short term, but the short supply chain is fatal to the long-term development of enterprises. Without the effective support of supply chain, it is difficult to improve the standardized management level of enterprises, reduce the burden, maximize profits, and finally support enterprises to embark on the correct track of becoming bigger and stronger.

Is the shovel of excellent supply chain system ready?

2. Professional food safety control

Group meals are more special than ordinary social catering, because the audience of group meals is very wide, so the requirements for food safety are much higher than those of social catering, and the food safety inspection of group meals by the State Food and Drug Administration of the United States is far greater than that of social catering. Therefore, all group meal enterprises put food safety in the first place, and once something goes wrong, the impact is very bad.

When enterprises or schools introduce group meal operators, the primary consideration is food safety. On the contrary, the taste, price and dining experience of social catering are the second most important factors. Some social restaurants ignore food safety in pursuit of high profits, or add additives harmful to human body for the sake of food taste, which is absolutely not allowed in group meals. All ingredients or additives that may cause adverse reactions are prohibited.

The transformation from social catering to group dining requires the establishment of a systematic food safety system, including on-site inspection, raw material monitoring, system construction and personnel training. And control the whole process from the source to the process.

Are you ready for this shovel?

3. Informatization of service system

At present, large group meal enterprises tend to adopt one-stop information management from the back-end raw material supply to the front-end service process. It not only meets the needs of consumers in food labeling, health, consumption scenarios, services, and settlement links. , but also saved the cost of stall, and solved a series of business management problems such as lack of manpower, poor service, low efficiency, error-prone, background data management and so on. Are you ready for the information shovel?

4, food design ability

The particularity of hiring chefs in group catering enterprises lies in that besides cooking well, we should also understand the nutrition collocation, regional characteristics and seasonal catering ... The food in the hotel is very good and the research is very deep. The study of group meals is breadth, not so delicious, but to support people. Another point is that the amount of group meals is large, which dishes can be supplied in large quantities in a short time, which can ensure safety and taste after storage for a period of time, and consumers like to eat them, all need to be studied and debugged.

Are you ready for the "shovel" of dish design ability?

5. Cost accounting system

Group meals are basically welfare or policy meals with low prices and thin profits, which are obviously different from the high profit rate of social meals; Moreover, the waste of group meals is greater than that of social catering; Moreover, for corporate group meals, dinners and weekends are idle, and human resources and venue resources are extremely expensive. After all, the venue for the group meal is provided by Party A, and the hardware conditions are limited. Therefore, the standardization points including equipment, appliances, decoration style and price system must not be copied mechanically. Flexible use and adapting to local conditions are two indispensable points. This puts forward requirements for the operation mode.

Is your original "shovel" suitable for cost accounting of group meal scenes?

The above are several "shovels" necessary for social catering transformation group meals. But even this would not be enough Besides shovels, we also need hoes, shoulder poles, laundry baskets and so on. Group meals are a systematic project.

Group dining is a gold mine. Only by choosing the right shovel can you gain more.

Guangdong Haolaike Catering Management Co., Ltd. is a comprehensive enterprise focusing on catering services, covering farm planting, canteen contracting, food distribution, healthy catering, catering personnel training, food safety testing and food science and technology research and development. Good visitors adopt the business development model of "green food base +4D management kitchen+innovative catering service" to ensure the healthy and safe dining of customers, lead the revolution of logistics industry with innovative management, and make every effort to create a green channel from the field to the dining table.

Haolaike Restaurant has nearly 10 years' experience in canteen contracting, and won the top 10 of China Group Dining Group for two consecutive years. At present, it provides group dining service for more than 200 customers. It is contracted by Foshan canteen, Guangzhou canteen, Zhongshan canteen, Zhaoqing canteen, Qingyuan canteen, Shaoguan canteen, Dongguan canteen, Zhuhai canteen, Maoming canteen, Huizhou canteen, Yunfu canteen, Hunan canteen, Jiangxi canteen, Guizhou canteen, Hubei canteen, Henan canteen, Zhejiang canteen, Guangxi canteen and even canteens all over the country.