(1) the development mode of chain operation organization form

1. The development of chain operation in restaurants is gradual. When the number and operation scale of chain stores are not up to the optimal cost control point, it is appropriate to adopt the "head store" chain operation organization structure, and when the number and operation scale of chain stores reach the optimal cost control point, it can adopt the "headquarters" chain operation organization structure.

2. The optimal cost control point refers to the "reduced purchasing cost of raw materials, drinks and other commodities" after chain operation plus "reduced opening cost" ≥ "increased management cost" after chain operation.

3. "Reduced procurement cost of raw materials, drinks and other commodities" refers to the preferential profit-making value given by suppliers after unified procurement through chain operation.

4. The "store opening cost reduction value" refers to the purchase of decoration materials, equipment and facilities, furniture and appliances in the store after unified image design, unified management and unified procurement through chain operation, and the preferential price given by construction project suppliers and construction units.

5. "Increased management cost" refers to the added value of manpower and material resources for the functions of the chain headquarters.

(2) organization structure of chain operation with head office type

1 and "head office type" (see Annex 1 for details)

2. The organization structure of chain operation with head office type generally takes the first model store as the head office, and the head office is the core of chain operation and management.

3. The general manager of the head office implements unified and comprehensive management of the head office and its branches.

4. Head chef: under the leadership of the general manager, he is responsible for the formulation, supervision and implementation, inspection and assessment of the unified quality standards for catering products in the head office and its branches, the formulation and unified procurement of raw materials and drinks, and the development of new catering products.

5. Chief foreman: under the leadership of the general manager, he is responsible for the formulation, supervision and implementation, inspection and assessment of the unified service standards of the head office and branches and the training of waiters.

6. Accounting supervisor: under the leadership of the general manager, responsible for the unified accounting work of the head office and branches.

7. administrative supervisor: under the leadership of the general manager, he is responsible for the unified personnel management, administrative affairs management, equipment and facilities management, branch development and unified image design of the head office and branches.

8. branch manager: under the leadership of the general manager and the guidance, supervision, inspection and assessment of the head chef, head foreman, accounting supervisor and administrative supervisor, the branch is comprehensively managed according to the "seven unifications".

(3) Headquarters-style chain operation organizational structure (see Annex II for details)

2. Headquarters-style chain operation organizational structure is to establish a chain operation company to implement unified chain operation and management.

3. The general manager shall exercise overall management over the chain operating companies.

4. purchasing director: under the leadership of the general manager, he is responsible for the unified procurement and distribution of raw materials, drinks and commodities of chain operating companies.

5. technical director: under the leadership of the general manager, he is responsible for the formulation, supervision, implementation, inspection and assessment of raw material standards, wine standards and unified quality standards of catering products uniformly purchased by chain operating companies and the development of new catering products.

6. service director: under the leadership of the general manager, he is responsible for the formulation, supervision and implementation, inspection and assessment of unified service standards and the training of waiters.

7. chief financial officer: under the leadership of the general manager, he is responsible for the unified accounting work of chain operating companies.

8. administrative director: under the leadership of the general manager, he is responsible for the unified personnel management, administrative affairs management, equipment and facilities management, branch development and unified image design of the chain operation company.

8. branch manager: under the leadership of the general manager and the guidance, supervision, inspection and assessment of the purchasing director, technical director, service director, financial director and administrative director, the branch is comprehensively managed according to the "seven unifications".