dilemma 1: rising labor costs and serious brain drain

This talent does not simply refer to the so-called brain drain caused by rising labor costs. In fact, the catering industry lacks real professional managers. Among the executives of the catering industry in China, there are many chefs. Most of them are proficient in catering cooking, but they can only operate by groping and understanding themselves. There is a major in hotel management in China, but there is no catering management. Brother Heima once chatted with a number of restaurant owners in Chengdu. The biggest confusion of these hot pot restaurant owners is that they lack enough excellent and high-level talents to help enterprises build brands and improve their training and standardization. Zhou Heiya, a kind of catering enterprise, has been on a small scale until professional managers settled in, and it expanded rapidly after the introduction of professional managers. This is the benchmark for catering enterprises to learn.

dilemma 2: extensive management and kinship management.

among many catering enterprises visited by the survey, many catering bosses run different industries. A restaurant in a fourth-tier city found that this restaurant owner not only runs many industries such as hot pot, hotel, clubhouse, ktv, real estate, etc., but also relies on relatives for the management of each store, which leads to the overall management level and management method still remaining in the stage of extensive primitive self-growth.

dilemma 3: blind expansion and abuse of joining.

For hot pot restaurants in Chengdu, many bosses hope to open a profitable storefront first, and then make money by constantly joining. However, there is a big gap between franchise stores and direct stores in management and service, which leads to many catering brands finally dying in the ideal of joining. Not to mention that there are speculators in this industry who make quick money under the banner of joining.

dilemma 4: standing still and not accepting new things.

Many bosses come from traditional industries, and their desire to learn new things is not strong enough. Indeed, in the Internet age, some so-called O2O projects like to fool merchants, making them not believe that the Internet can help store sales, so they let go of new things like the Internet, especially the application of WeChat Weibo, which became a shortcoming.

dilemma 5: weak environmental adjustment ability and weak brand meaning.

First of all, the sensitivity of catering is low due to the changes in external links such as policies, and it cannot be adjusted in time. In brand management, no matter multi-brand operation or single-brand operation, there is no good segmentation of brands. In this respect, Yike Catering is a typical success. Under Yike Catering Group, nine brands are subdivided, including Silver Shark Seafood Baihui Cafeteria, Hanyue Korean Barbecue, Blue Flame French Teppanyaki, Impression Chengdu New Concept Restaurant, Yayuegang Restaurant, Spicy Impression-Special Spicy Pot, Cindy Fruit Drink, Rong Li Ji Chengdu Famous Snack, and Fruit Square Fresh Juice. Each brand corresponds to a catering format, which basically realizes the whole system coverage of catering categories, and each secondary sub-brand is chained in various places. This is a relatively strong response to risks.

dilemma 6: the catering industry lacks good product managers.

any industry needs creative and vital product managers, but there is a lack of real product managers in the catering industry.