It is reported that a number of food and drug supervision departments have recently conducted on-site inspections of Xiaolongkan franchise stores. The sanitation and food hygiene of each store are different, but the overall situation is very bad. Xiaolongkan Chengdu headquarters said that "unqualified franchisees will be disqualified" and "all stores use disposable pot bottoms and never use recycled oil". The implication is that there is no such situation at the headquarters, and the problem lies in the poor management of the franchise stores.
The problems exposed by Xiaolongkan should be said to be universal. Xiaolongkan hot pot started from more than a dozen tables and quickly became popular. Every day is full of diners, waiting for the table to turn over, which is normal. In just three years, Xiaolongkan has grown to more than 600 franchise stores nationwide. Some people in the catering industry believe that its rapid development speed and loose joining mode have led to a sharp decline in food safety and service quality. Some century-old shops and well-known brands, because of their good reputation, are rapidly moving towards the rapid direct selling and joining mode, but with the rapid expansion, various problems have emerged, some products and services are not guaranteed, and some directly expose various food safety problems. We are all familiar with these phenomena.
Any enterprise, in its initial stage, knows how to manage brands, establish a good reputation and accumulate the trust and trust of consumers. But it is a pity that when enterprises go through the initial stage, they are bent on expansion, thinking about "full coverage" and "occupying the market", which deviates from the initial intention of building good products and serving consumers well. An enterprise, especially when its own conditions are not yet available, tends to copy the model and pave the way, which is actually a business pathology.
There are also many chain brands that have gained a foothold in the market and even become century-old stores. This is because they have accumulated enough strength to ensure the quality of every product they produce and always keep consistent with their own brand standards. Many enterprises and entrepreneurs do not believe in making products, but only take making products as the initial motivation to facilitate financing, expansion and listing. When the scale of the enterprise is larger, the valuation will be done again, and the routine of circling money will be taken.
For the headquarters, how much can those stores save by recycling bottom oil and leftovers? It's nothing to look at the huge running water every day. For the franchisee itself, the meaning is different. In order to earn back the expensive joining fee, they tried their best to save fuel and materials. Relaxing the entry threshold will inevitably mean that there is no awareness of product quality maintenance. There are many ways to maintain the so-called "brand image", such as online marketing and creating false popularity.
Source: Changjiang Daily