Limiting factors in the development of the catering industry
A, small business thinking, small and medium-sized slow development
From the catering industry as a whole, the market situation, the catering industry is easier to start, start up a Chinese restaurant, bakery or hot pot restaurant is very easy. By running a small business, although you can earn a certain amount of income, the internal management structure of the catering enterprise is easy to lack, for example, there are problems in food quality control, cash control, staff management, key staff incentives, etc., which is not conducive to the enterprise to become bigger and stronger, which is an important reason why most of China's catering industry is in the small and medium-sized scale. In the face of increasingly competitive market, small and medium-sized catering enterprises operating model is difficult to support the rapid development of catering enterprises, many small and medium-sized food enterprises in the local competition was eliminated in the final closure of the store.
Two, catering enterprises lack a large number of talents.
Citizen quality determines the spirit of the city's culture, and corporate talent is an important factor in the future direction of the restaurant business. The lack of management team and the lack of talent is a common problem encountered by China's chain restaurant industry, including listed large-scale catering enterprises, the current rapid development of China's catering enterprises, each catering enterprises in urgent need of excellent chefs as well as management personnel, resulting in excellent chefs as well as management personnel frequently mobilized in the various jobs, the enterprise can not retain the excellent talent, the catering industry has become a bottleneck in the development of the bottleneck.
Although some of the catering enterprises after years of accumulation, has entered a period of rapid development, but in the face of the chain's standardized operation and management as well as the development strategy of chain, the lack of specialists has become a problem that can not be ignored. If the company can not attract or train enough technical, management and service personnel, or a large number of personnel loss, the company's development will be seriously limited.
Third, the current situation of food safety is not optimistic.
The catering industry is most closely linked to consumers' daily lives, and food safety is closely related to people's lives, thus the industry as a whole has a high demand for food safety supervision and quality control. Food safety has become a common concern in people's lives, with gutter oil, tainted rice, tainted milk powder, fake pig's ear, and frequent food safety problems. On the one hand, for China's small and medium-sized catering enterprises, due to the weak foundation, the management level is generally not high, safety awareness, risk awareness, integrity awareness, sense of responsibility is relatively indifferent, the regulatory capacity is not yet fully adapted to the development of the catering industry and the people's demand for food safety, to ensure that food safety in food service is a long way to go.
On the other hand, for large-scale catering enterprises, with the increase in the number of chain stores and types of dishes, the requirements for food safety and quality control are becoming more and more detailed. If there is negligence in one aspect of quality control and food safety is not guaranteed, it will affect the development of the whole enterprise, or even destroy an enterprise.