Now most catering enterprises are considering asset lightweight, and processing centers and distribution centers are outsourcing. From the trend, except for catering enterprises that develop in the direction of new retail or central kitchen, they will build their own central kitchen, and the situation of catering enterprises making their own production has become less and less. Therefore, catering enterprises are now developing in two directions: one is to lighten assets and do a good job in the service and operation of their own stores; The other is to open up its own production capacity and truly become a manufacturer.
take "kung pao chicken" as an example, analyze the characteristics and operational precautions of the four steps!
Step 1: Quantify and unify to form a standardized system
Only by standardizing the production of catering enterprises can it be lean. Standardization is a process from qualitative to quantitative.
if more than a dozen processes are quantified in this way, the standardization is actually realized. Of course, only from qualitative to quantitative, every index in it is scattered. As an enterprise, it depends on the system for management, so it is necessary to form a standardized system-solidify these indicators from qualitative to quantitative, and sort out the formula and technology. This is actually the process of combing the cost card BOM.
Many catering enterprises don't pay much attention to sorting out basic files and basic data. In fact, sorting out basic data is the process of enterprise standardization. In this process, the standard-work instruction is made by combing the data, so that the quality can be stable when the meal is repeated. This is the purpose of standardization.
But such a unified step may not have the expected effect, because the "human" factor is the most uncontrollable, so we need to rely on "process reengineering" to reduce our dependence on people.
step 2: process reengineering, simplifying complex problems
without process reengineering, simple standardization of operation steps is likely to increase the management cost of chain enterprises. Therefore, it is necessary to sort out all the steps and set up new nodes through process reengineering.
under the chain mode, assuming that the enterprise already has a central kitchen or an OEM, it can further disassemble the food process, which is suitable for centralized production and processing, and which is suitable for secondary reduction in the store. Whether the degree of processing is deeper or shallower, and whether the degree of semi-finished products is higher or lower will directly affect your standardization and the production cost control of the whole catering enterprise.
Take kung pao chicken as an example: This dish has more than 21 kinds of raw materials, and finally it can be combined into five kinds. In the case of merging technology, raw materials are also merged, so "diced chicken" becomes a typical semi-finished product. Although raw materials are not combined with diced onion, the process and working procedure are combined. The original green onion-washing-cutting has three processes. If it is placed in a store, the yield of each step should be monitored, and the management of the store will be very heavy, because it is necessary to consider both the difference of stalls and the yield of green onions. However, if the green onion is semi-finished and turned into diced green onion in the central kitchen, the store only needs to consider the difference of diced green onion. Sauce is a compound condiment made up of various condiments. It has two advantages: ensuring the stability and confidentiality of the taste. This also reduces the requirements of store operators. The corresponding store labor cost will be reduced, and the impact of personnel flow on the store will be weakened.
process reengineering will reduce the dependence on people, so the real cooking will be changed from the store to the central kitchen, and the processing work of the store will be weakened and the difficulty will be reduced, which will reduce the dependence on the chef for the store. People who work in the central kitchen are often not chefs, but food professionals. These people graduated from food engineering instead of cooking school. This is the significant difference between centralized processing and traditional single-store catering enterprises.
A chef knows food and cooking techniques, but he doesn't know the technological principles of food. So the chef can't figure out how to overcome the dehydration and desizing of chicken after freezing and thawing. For example, how to solve the problem of dehydration and desizing of diced chicken and how to overcome the oxidative browning of diced onion. These have changed from a simple cooking problem to a food industry problem, which the chef can't solve.
People in the food industry know about raw materials and technological characteristics, but they don't know about cooking technology. A food industry worker can make very handy semi-finished products for a store, but this person may not be able to cook. This kind of employees can't solve the problems of determining the specifications of raw materials, matching raw materials, the necessity of adding order, and the degree of taste reduction of products after decomposition and reorganization.
the third step: supply chain coordination, to achieve the standardization of supply chain management itself
the supply chain itself is a standardized container, and the catering supply chain system is the standardization of the supply chain itself. If the supply chain is regarded as an entity, it is composed of people, vehicles and warehouses. How to realize cooperation and cooperation in materialization involves the standardization of the supply chain itself. If the enterprise's ingredients are standardized, but the supply chain is not standardized, then the cost reduced in the ingredients link will be "recovered" in the chain of the supply chain. Therefore, through the catering supply chain system, we hope to standardize the supply chain management of enterprises, thus forming the dual standardization of catering enterprises: standardization of ingredients and standardization of supply chain management, and the two sides cooperate to achieve the best purpose of reducing costs and increasing efficiency. Take Tiancai Shanglong catering supply chain system as an example, its overall structure is divided into six components, including purchasing, warehousing, distribution, production and export. Upstream suppliers and downstream stores are connected in series through upper and lower nodes, forming five modules of the supply chain. The sixth module is the store's inventory, and the store has only one purpose to sort out the inventory, which is to reduce costs.
The intelligent electronic scales in the supply chain can be managed in the process of production and processing. If it is a self-built central kitchen, raw materials can be weighed on the scale before washing and cutting, and then weighed on the scale after washing and cutting. At this time, the data in the scale can be seamlessly connected with the catering supply chain system, thus calculating the yield of raw materials and reducing the cost of the central kitchen.
this intelligent electronic scale can be used in various scenes such as delivery, purchase warehousing, acceptance and so on to realize full coverage of weighing scenes.
If the supply chain is turned into a closed-loop collaboration, it will become a standardized container. With standardized ingredients and improved technology, putting it into the closed-loop of the supply chain will form a double-standardized management process. From OEM manufacturers to standard production and stocking, to catering enterprises to purchase from OEM manufacturers, there are order management and in-transit management, to logistics management and transportation management; Then go to the store for reasonable estimation, intelligent ordering, and properly store semi-finished products; And then to the quality control that permeates all links, the abnormal situation is handled in real time, and the abnormal information is fed back to the OEM, thus forming a complete, OEM-based, light-mode supply chain closed loop. If the standardized ingredients are put into this closed loop, it will naturally form a combination of standardization of supply chain and standardization of ingredients.
In Shanglong's catering supply chain system, there is MRP forecast for the central kitchen. This is estimated by the prediction model set by the enterprise itself, including data such as distribution volume, sales volume, inventory, in-transit volume, allocation volume, safety inventory, etc., and the production plan and purchase application are estimated. Then the production plan can in turn affect the forecast model and purchase more raw materials, so that how much more should be produced can be determined on the basis of considering the in-transit, sales volume and existing inventory.
MRP estimation-production planning-picking-completion-production cost accounting-cost difference (sub-difference) assessment can form a digital circulation in Tiancai Shanglong catering supply chain system. It is equivalent to controlling all nodes of OEM-procurement-logistics-quality control.
there is a very similar process in stores, which is called smart ordering. Its data is connected with POS, and the model is based on the consumption of 1111 yuan, or it can be replenished directly based on the upper and lower limits of inventory.
step 4: from standardization to lean, continuous improvement and optimization
lean requires enterprises to have the spirit of continuous improvement. Attention should be paid to departmental cooperation: the standards formulated by the R&D department, whether the training department is in place, the operation department supervising the production and delivery of restaurants according to the standards, the quality control department supervising the presentation of meals, and the optimized results are fed back to the R&D department for improvement.
this kind of work instruction seems very clear, but can you make delicious dishes for inexperienced employees? However, if the pure text instruction book is converted into pictures, the operation of new employees will be more handy.
This standard seems to be correct, but it actually hides many problems.
for example, whether the packaging of each semi-finished product is coordinated with each other. It is required that 1 bags of diced chicken with pulp serve 5 dishes, that is, 61grams is needed for each dish. Assuming that the packaging of other raw materials is still 511g, 111g and 61 g, but at this time, the diced chicken with pulp is designed as a bag of 411g, then a bag of diced chicken with pulp may serve a little more than 7 dishes, so there will probably be leftover diced chicken with pulp in the end. Therefore, the packaging specifications of main and auxiliary materials should match each other. The ultimate pursuit is that while raw materials A are used up, raw materials B can also be used up.
the distribution of large quantities of raw materials in stores, on the one hand, increases the workload of stores, and it is also easy to cause non-standards. After it is packaged into small portions, a bag of diced chicken is used for each dish. From weighing to counting, the degree of standardization has been greatly improved.
therefore, continuous improvement is the key word to realize the transition from standardization to lean. ?
upstream and downstream * * * are working together to reduce the cost and waste of the whole supply chain process, and constantly optimize and improve it, which is the core of production management from standardization to lean. Therefore, relying on the catering supply chain system that meets the development needs of enterprises and taking various production data as the carrier, constantly optimizing the whole supply chain process will help catering enterprises achieve cost reduction and efficiency improvement, and effectively cope with the pressure of high cost. The above contents and tools are exported by Tiancai Shanglong. Please ask us questions about all aspects of catering business.