In recent years, the catering supply chain has been developing rapidly, with the central kitchen integrating capacity, the internationalized supply of ingredients increasing, the upstream food industry sinking, and professional catering supply chain services emerging.
For restaurant enterprises, under the demand of brand chaining and enterprise development, should the supply chain be self-built or leverage mature supply chain enterprises?
Regardless of whether it is self-built or borrowed, how to turn the supply chain into a business development advantage? Look at the two supply chains that have served many first-tier restaurant companies, and you may be able to get a clear picture of the situation.
In recent years, supply chain companies have repeatedly received huge financing, such as the recent completion of the 800 million RMB B+ round of financing by the food supply chain company Wangjiahuan Agricultural Products Group, a huge amount of money that makes people look at it in a different light.
Driven by the new consumer trend, the catering supply chain and catering chainization are really two sides of the same coin. Whether it's a franchise or a direct operation, a perfect supply chain can ensure the quality of the product in a higher quality and more efficient way, thus injecting a strong vitality for the restaurant chain.
Like Granny's, which is known for its cost-effectiveness, why is it that the cheaper it sells, the more it is sold, and the less it is eaten by customers? Behind the infinite scenery is the supply chain that silently supports the standardized operation of large-scale stores.
From 2014, Xijia has been looking for partners from the perspective of improving the supply chain and customizing the tea. Xi Cha's upstream tea suppliers are located in India, Taiwan, Henan, Guangxi and other places, and are constantly being added. The volume of tea shipments, from the initial simple small amount of buying and selling relationship, reached a monthly average of 11 tons in 2015, to 2016, a monthly average of 20 tons.
By working with the upstream supply chain, Xi-Tea takes tea that normally sells for thousands of dollars a pound and, through the volume of purchases, the recipe, and the presentation, ends up presenting it to customers in a cup of drink for about twenty dollars.
Beijing is both a frontier for restaurant chainization and a pioneer market for supply chain creation.
In Beijing, more and more catering enterprises of different formats are extending to the catering supply chain to seize the blue ocean of catering supply chain.
Founded in 1996, Meizhou Dongpo is a comprehensive enterprise integrating catering chain and food processing, with Meizhou Dongpo Restaurant, Wangjiadu Hotpot, Meizhou Snacks, and Yupan Heirloom Cuisine 4 brands under the company's umbrella, as well as Wangjiadu Foods, Dongpo Taste Agriculture, and Logistics Supply Chain 3 branches. 3 branches.
At present, Meizhou Dongpo has opened more than one hundred directly-managed stores around the world, realizing a chain network store layout centered on Beijing and covering Shanghai, Sichuan, Hebei, Hubei, Shaanxi, Jiangsu and other provinces and cities, and has five directly-managed stores in Los Angeles, USA.
Meizhou Dongpo Restaurant is currently the largest Sichuan cuisine restaurant chain in China.
Since 2008, Meizhou Dongpo has tried to build a set of "three-in-one" system, that is, the agricultural company, the central kitchen, the food processing plant, the three production lines work in tandem, from the source to the processing and production, and then to the finished product output.
Nowadays, Meizhou Dongpo Group not only owns a perfect central kitchen factory integrating research and development, ingredient sorting and processing, centralized purchasing and distribution as well as learning experience, but also has a huge and rich Sichuan cuisine whole industry chain integrated base, which further strengthens its position in the industry.
Its supply chain has served Numerous catering clients such as Whole Family Convenience Stores, Master Kong's Beef Noodles, Mr. Tian's Red-Braised Pork, and Wofu's Fish Noodles. In terms of terminal channels, the products cover Sam's Club, Ito-Yokado, Walmart, Carrefour, Family Mart, Rosen, 7-11, etc. many offline retail channels, and there are flagship stores in online Jingdong, Tmall, and Pinduoduo, which lead the industry development from different dimensions.
During the epidemic, Meizhou Dongpo killed the supermarket, opened a stall of less than 20 square meters in the supermarket, and realized the retailization of food and beverage by selling semi-finished products such as buns, small vegetables, and marinated vegetables. Sausages, chili peppers, peppercorns, bean paste, and other products are also produced in Meizhou Dongpo's food factories, and are able to be shipped from the factories to the United States and to restaurants across the country.
None of this is possible without building on the supply chain in the past. To put it bluntly, there is a supply chain to realize the path of the new supermarket retail and restaurant foodization of the national layout.
3. "Ice City string bar" transformation?
In the barbecue industry, there is a "South Woods, North Ice City" saying, and this "North Ice City" refers to the Ice City skewer bar. In 2004, the founder Zhang Li opened the first store in Beijing, after the rapid expansion through direct + franchise way, has become a barbecue category leading brand.
Brand development process, the founder Zhang Li realized that want to do kebab chain, the safety of ingredients must be guaranteed, so the foresight of the Bingcheng skewer bar to make the kebab community rare action - to create a food processing plant.
The industry known as the "ice factory" processing plant is located in Yanjiao, Hebei Province, plant area of 10,000 square meters, with four production lines, able to cover a variety of categories of ingredients processing production, multi-channel, multi-scene to meet the needs of users.
Ice City Skewer Bar's main and widely acclaimed lamb is from the ice factory, the secret of its delicious flavor is that, in addition to the supply of breeding by specialized cooperative farms, but also lies in the processing plant to achieve the meat within fifteen minutes of quick-freezing, firmly lock the juice and flavor, and then through the self-built cold chain transportation fleet, delivery to the various stores for storage to maximize the guarantee of fresh ingredients taste. The company's products are also available in a wide range of colors and sizes.
Ice City Skewer Bar also uses a food processing plant and a centralized kitchen to form a complete production system.
The central factory has its own independent brand - LISK, Zhang Li has said in a media interview, to be LISK into the supply chain company such as Shu Hai, and will be pushed to the market. At present, Liskee in addition to the company's Ice City Skewer Bar, Li の Yakitori, open bar bowl of chicken, pot brother fried noodles and other private brands front-end stores to achieve a unified distribution of about 70% of the products. We also provide ingredient processing services for Boxma Fresh Life, Metro, a first-tier Northwest cuisine brand, Ikea, Yun Hai Cuisine, and Knife Xiaoban.
The food supply chain covers a wide range of categories such as seasonings, hot processed cooked meat products, frozen meat, frozen pasta, bakery and pastry, and kebabs.
Even after reaching the head of the category, Ice City Skewer Bar still hasn't stopped moving forward. Not long ago, the Bingcheng string bar and the domestic well-known food fresh supply chain service platform "beauty dishes" signed a strategic cooperation agreement. The two sides will give full play to their respective advantages in supply chain services, product development, etc., *** with the deep plowing barbecue supply chain field.