Tips for avoiding risks in restaurants. Risk of human resources From the perspective of operating characteristics, catering enterprises are labor-intensive enterprises and need corresponding personnel to match them. How to make human resources keep up with the rapid development of business is a big problem faced by catering enterprises. Catering enterprises attract new employees by improving the welfare benefits of front-line employees, and use automatic equipment such as self-service ordering machines and automatic dishwashers to replace labor. However, there is still the risk that the shortage of human resources will affect the business development of catering enterprises.
Tips for avoiding restaurant risks II. Animal epidemic risk In 2003, the SARS incident led to a restaurant closure rate of 70% in Beijing. According to a survey of China Chihuo. com, 70.35438+0% people gave up eating in restaurants because of bird flu in 20 13 years, and the catering industry was strongly impacted.
Meat is an indispensable raw material for catering enterprises, and livestock products such as pork and chicken are important raw materials for catering enterprises. If a large-scale epidemic or natural disaster occurs in the main livestock and poultry breeding areas in China, it may be difficult for the livestock and poultry breeding industry to supply qualified raw materials to catering enterprises in time and in full, and catering enterprises may face the risk of interrupted or insufficient supply of raw materials. In addition, the occurrence of livestock and poultry epidemic may reduce consumers' consumption expectations of meat products, leading to a decrease in total market demand, which will adversely affect the overall operating performance of the industry, including catering enterprises.
Tips for avoiding risks in restaurants. The risk of intensified market competition is shown in the following figure: 20 15 to 20 15 to 20 15 and 3 12. As can be seen from the figure, the cities with the highest increase are Beijing: 68842 and Guangzhou: 96.3.
Compared with western developed countries, China's catering industry started late. At present, it is still dominated by small and medium-sized enterprises, with low market concentration and the whole market competition is still at a low stage. The fierce market competition mostly revolves around price and quality. However, the trend of reducing costs by establishing brands and integrating industrial chains is becoming more and more obvious, and the competition in the catering industry is gradually developing to a higher level.
In addition, with the deepening of China's opening to the outside world, large western catering enterprises have entered China, far exceeding domestic enterprises in terms of enterprise scale, financial strength, business philosophy and technology research and development capabilities; At the same time, the management of western large-scale catering enterprises is gradually localized, and they know more about China's market and culture, and the products developed are more in line with China's culture and taste, which are accepted by more domestic consumers. With the gradual increase of its market share, Chinese-funded enterprises, including our catering enterprises, will face more intense market competition, and catering enterprises will still face problems such as weak bargaining power and low brand awareness in the short term.
Tips for avoiding risks in restaurants. The risk of rising raw material costs The raw material costs of catering enterprises account for a large proportion of the main business costs, and the raw material prices have an important impact on the profitability of catering enterprises. However, due to animal epidemic and natural disasters, breeding costs, inflation and other factors, raw material prices fluctuate greatly. If the price of raw materials rises sharply in the future, catering enterprises can't digest or transfer the rising material cost in time, and the gross profit and net profit of catering enterprises will drop sharply.
At present, many B2B catering platforms mainly provide distribution services to downstream restaurants, gain the bargaining power of centralized procurement for many restaurants, and provide logistics services, thus reducing costs for downstream restaurants. Well-known platforms include American food, chain farmers, chef network, small peasant women, excellent products, vegetable baskets, hotel alliances and so on. While reducing the cost of ingredients, catering enterprises also have difficulties in price opacity and difficulty in standardization and scale of ingredients.
Tips for risk avoidance in food and beverage outlets V. Food safety risks since 2005? Malachite green? At the beginning of the incident, we passed Sudan red duck eggs, Sanlu melamine milk, gutter oil, lean meat, plasticizer, cadmium rice, poisonous bean sprouts and Fuxi problem meat. Staple food, non-staple food, fish and vegetables, all aspects involved in eating, drinking and having fun, whether it is a fly restaurant or an international chain brand, have exposed various safety problems.
At present, the Food and Drug Administration is responsible for? Four products and one machine? Supervision, that is, the examination, approval, supervision and management of food, medicines, health care products, cosmetics and medical devices, food safety issues have risen to the same level as medicines. Product quality and product safety are the survival ways of food processing enterprises. The products produced by catering enterprises are mainly for consumers to eat directly, and the quality and hygiene of products are related to consumers' life and health. If the quality control measures of catering enterprises in the process of raw material procurement, production and distribution can not meet the national laws, regulations, industry regulations or the needs of consumers, it may have an adverse impact on the production and operation of catering enterprises.