In recent years, in the fierce market competition such as fast food, group meals, hot pot, snacks, shopping mall catering, take-out and various online celebrity catering, the performance of some catering enterprises began to decline, and they have been exploring new profit channels. The group meal industry, which has always been low-key, has become the coveted goal of some social catering. In their eyes, the group meal is a "gold mine" that has not been fully exploited.

group dining is a gold mine

with the further opening of policy and welfare group dining operations, schools, hospitals, enterprises, military units, institutions and government agencies actively introduce professional group dining social enterprises to operate. At the same time, the sharp increase in the number of real estate such as office buildings, urban complexes and large shopping malls has brought rare business opportunities to group dining enterprises, and the market-oriented group dining has ushered in a new round of explosive growth. According to the Research Report of China Group Meal Industry in 2118, as the biggest "dark horse" in the catering industry, the group meal industry's sports revenue increased by nearly 31% in 2117, and now it accounts for 28% of the entire catering industry, accounting for about 1.19 trillion market size. "Attractive gold mine" has attracted the attention of more and more brand catering enterprises.

Are your shovels ready?

A successful social catering enterprise may not be a successful group meal enterprise, because group meals test not only the business ability of a certain format, but the integrated service ability of catering enterprises. To make a group meal, the following "shovels" must be prepared first.

1. Strong food supply chain system

Although the brand catering is beautifully decorated and the marketing is very lively, the food supply chain may not be a strong point. In addition to large chain restaurants such as Haidilao and Xibei, which have their own stable supply chain system, many brand restaurants, including small and medium-sized restaurants, rely on wholesale markets to meet their supply needs.

group meals need to supply large quantities of ingredients in a short time and ensure the quality. For most group meal enterprises, the supply chain is primary or not at all, and it seems that it will not die in the short term, but the short supply chain is fatal to the long-term development of enterprises. Without the effective support of supply chain, it is difficult to improve the standardized management level of enterprises, to reduce burdens and maximize profits, and ultimately to support enterprises to embark on the correct track of becoming bigger and stronger.

Is the shovel of excellent supply chain system ready?

2. Professional food safety control

Group meals are more special than general social catering, because the audience of group meals is very wide, so the requirements for food safety are much higher than those of social catering, and the State Food and Drug Administration's inspection on food safety of group meals is also far greater than that of social catering. Therefore, all group meal enterprises put food safety in the first place, and once something goes wrong, the impact is very bad.

when an enterprise or a school introduces group meal operators, the first consideration is food safety. On the contrary, the taste, price and dining experience of the dishes concerned by social catering are the second most important factors. Some social restaurants ignore food safety in pursuit of high profits, or add additives harmful to human body for the taste of food, which is absolutely not allowed in group meals. All ingredients or additives that may cause adverse reactions are prohibited.

when social catering is transferred to group meals, a systematic food safety system should be established, including on-site inspection, raw material monitoring, system construction, personnel training, etc., and the whole process should be controlled from the source to the process.

is this "shovel" ready?

3. Informatization of service system

Nowadays, large group meal enterprises tend to adopt one-stop information management from back-end raw material supply to front-end service process. It not only meets the needs of consumers in terms of food labels, health, consumption scenarios, services, settlement links, etc., but also saves the cost of stalls, and solves a series of business management problems such as lack of staff, poor service, low efficiency, error-prone, and background data management. Are you ready for the "shovel" of informationization?

4. Ability to design dishes

The particularity of chefs employed by group dining enterprises lies in that besides cooking well, they also have to know nutrition collocation, regional characteristics and seasonal catering ... The hotel dishes are fine, but the research is deep. The study of group meals is breadth, not so delicious, but to support people. Another point is that the amount of group meals is very large, which dishes can be standardized and supplied in large quantities in a short time, which can ensure safety and taste after being stored for a period of time, and consumers love to eat them, all need to be studied and debugged.

Are you ready for the "shovel" of dish design ability?

5. Cost accounting system

Group meals are basically welfare or policy meals, with low prices and thin profits, which are obviously different from the high profit rate of social meals; Moreover, the waste of group meals is greater than that of social catering; Moreover, for corporate group meals, dinners and weekends are idle, and human resources and venue resources are extremely costly. After all, the venue for the group meal is provided by Party A, and the hardware conditions are limited. Therefore, the standardized points including equipment, utensils, decoration style and price system must not be copied mechanically. Flexible use and adaptation to local conditions are two indispensable points. This puts forward requirements for the mode of operation.

is your original shovel suitable for the cost accounting of the group meal scene?

The above are several "shovels" necessary for group meals in social catering transformation. But it's not enough. Besides shovels, we need hoes, shoulder poles, laundry baskets and so on. Group meals are a systematic project.

group meals are a gold mine. Only by choosing the right shovel can you gain more.

Guangdong haolaike catering management co., ltd. is a comprehensive enterprise with catering service as its core and covering farm planting, canteen contracting, food distribution, healthy catering, catering personnel training, food safety inspection and food science and technology research and development. Good visitors adopt the business development model of "green food base +4D management kitchen+innovative catering service" to ensure the health and safety of customers' meals, lead the logistics industry revolution with innovative management, and make every effort to create a green channel from fields to dining tables.

haolaike restaurant has nearly 11 years' experience in canteen contracting, and won the top 11 group meals in China for two years in a row. At present, it provides group meals for more than 211 customers. It is contracted by Foshan Dining Hall, Guangzhou Dining Hall, Zhongshan Dining Hall, Zhaoqing Dining Hall, Qingyuan Dining Hall, Shaoguan Dining Hall, Dongguan Dining Hall, Zhuhai Dining Hall, Maoming Dining Hall, Huizhou Dining Hall, Yunfu Dining Hall, Hunan Dining Hall, Jiangxi Dining Hall, Guizhou Dining Hall, Hubei Dining Hall, Henan Dining Hall, Zhejiang Dining Hall, Guangxi Dining Hall and even other parts of the country.