Distinguished guests and friends of the press:

Hello! First of all, on behalf of all the employees of Kungfu Global Chinese Restaurant Chain, I thank you for your attention to Kungfu and Chinese fast food industry and for coming to our press conference.

Kungfu opened three stores in Beijing this month, which is based on the successful operation of Kungfu North China Logistics Center. We copied the successful model of Chinese fast food chain stores in this area to North China. The rapid and intensive Beijing process is a strategic consideration for brand development. Next, I will explain the reasons for our national chain and what is the core of our strategy.

The steamed rice in the real kung fu cup belongs to the typical Lingnan diet characteristics: rich materials, fine production, and emphasis on nourishing nutrition. People say that "food is in Guangdong". I really hope to bring Guangdong's food culture to Beijing to meet customers' demand for food enjoyment.

Besides enjoyment, consumers in China are now more concerned about food safety and food nutrition. As a fast food closely related to the life of urbanites, it is directly related to our health and quality of life. So, what kind of fast food is safe?

Professor Su, a professor of nutrition at Sun Yat-sen University School of Public Health and vice chairman of China Nutrition Society, told me that it depends on two aspects.

First, look at the source of food, whether it can ensure the safety of raw materials.

In the standardized operation of Chinese fast food, real kung fu is at the forefront. First of all, Kungfu has three logistics centers in China, and all products are purchased, processed and distributed by the logistics centers. Controlling logistics procurement can eliminate the hidden dangers of raw materials safety in all restaurants. The food safety control in real kung fu procurement is very strict. Besides all suppliers are well-known manufacturers, we also implement supplier quality monitoring and internal HACCP control system. In addition, we pursue high quality in raw materials. For example, all restaurants use Thailand's top fragrant rice, arowana, Ronghua blended oil, peanut oil and first-class fine sugar. In addition to the routine cleaning procedure, the staff also repeatedly checked a piece of bamboo shredded chicken to remove fine grease particles. Our raw materials are surprisingly good. It can be said that an important reason for the success of real kung fu is our insistence on the quality of raw materials.

Second, it depends on how the food is cooked.

There are many people who are not sure about the cooking in China, which makes it difficult to monitor its hygiene and safety. It is worth mentioning that Kungfu has made great innovations in cooking technology, revolutionized the invention of a computer-controlled steam cabinet, and skillfully introduced the principles of steam control, temperature control and pressure control into Chinese cooking, thus solving the standardization problem of the whole Chinese fast food and realizing the industrialization of Chinese food. Steaming is a very healthy cooking method, with water as the heating medium, without any potential safety hazard, and at the same time, it can retain the nutrition of food to the maximum extent.

It is also very important that Kungfu published nine thick Operation Manuals in 1999, which set detailed standards for every operation detail and post operation. According to the step-by-step assessment standard formulated in the post manual, a new employee can master the operating standard of the restaurant post in about 30 days, which makes us get rid of the dilemma that the traditional Chinese food is controlled by the chef and avoids the security risks caused by irregular operation.

I think: food nutrition also includes food safety. How to talk about nutrition if it is not safe? With the pursuit of health all over the world, Chinese fast food is promising. I was just invited to visit Happy Bee Group in the Philippines last two weeks. It is the only local brand in the world that can beat McDonald's and KFC at home. Chen Juezhong, chairman of Happy Bee Group, told me that the key to their success lies in their taste. Because fast food is different from other circulating products, no matter how it is promoted, it still depends on the taste.

I quite agree with that. We had a heated exchange of experience: I also told him that the China market is different from the Philippine market. For Chinese food, delicious food is a kind of sex and does not form competitiveness. You can think about it, there are actually many Chinese fast foods that you usually eat with good taste, and there will be more with the intensification of competition in the future. However, this is sex. Chinese food is easy to eat. But why do consumers still feel that there are too few good fast foods to choose from? In my opinion, the key to the success of Chinese fast food in China market is nutrition.

China people's admiration for health preservation is innate and has a long history. With the accelerated pace of urban life, people eat out more and more times, and the demand for nutrition will increase while experiencing greater pressure and challenges.

What I want to emphasize here is that in the 1 1 year of the development of real kungfu, we have always adhered to a core value-nutrition. Real Kung Fu enterprises have soil suitable for "nutrition" to take root and sprout. Guangdong people all know that the original steamed products have the characteristics of freshness, fragrance, tenderness and smoothness, among which there is additional significance of nourishing function. With regard to quality, we are willing to spend energy and cost to do something to promote residents' healthy eating. Steaming and nutrition can be said to be a process and a result.

In recent years, we have frequent exchanges with several famous nutrition professors in China and the Guangdong Nutrition Society, hoping to combine nutrition with steaming better. In addition to planning to do catering nutrition research, the next thing to do is to launch a special nutritious lunch for customers.

Take Happy Bee as an example. One of its successful experiences in beating foreign fast food is very important, which is worth learning from our Chinese fast food: it was founded in 1975, three years before foreign fast food entered the Philippines. This progress can be said to be an indispensable part of its success.

It is precisely because we have found the strategic core-nutrition. After standardization, preparation of three logistics centers and national layout are completed, we will accelerate chain expansion, penetrate our brand appeal-"nutrition" into the minds of consumers as soon as possible, and strive to become the first national brand of Chinese fast food.

I first came into contact with McDonald's fifteen years ago, when I was still in high school, and a book "The Myth of McDonald's" deeply attracted me. I was also thinking: Why is McDonald's so popular all over the world, but China's food culture is profound, but there is no place for fast food? This "McDonald's myth" can be said to have influenced my life. Today, as a leader of Chinese fast food enterprises, we have successfully solved the problem of standardization of Chinese food and built an industry to promote residents' health. I'm very proud. Personally, I have the determination to develop Chinese fast food and promote oriental food culture. Finally, once again, on behalf of all my colleagues in Kung Fu, I would like to thank all my friends from the Beijing press and several distinguished guests from afar. thank you

Real Kung Fu to Solve the Management Dilemma of China Food Industry

At the end of July, the original steamed rice of Cantonese fast food "Real Kung Fu" landed in Beijing with lightning speed and opened three stores.

From south to north, "Real Kung Fu" traveled more than 2,000 kilometers, on the beach in Beijing. In this regard, industry experts analyzed that the real effort is to seize the national market strategy after breaking through the standardization problem.

Cai Dabiao, president of Kungfu Restaurant Chain, agrees with this statement. According to him, in the standardized operation of Chinese fast food, Kungfu is at the forefront of the same industry in China.

In fact, the standardized management of catering industry comes from foreign fast food, and the cooking process of western food is easy to standardize. It sets a standard for every operation, and employees only need to implement every quantitative detail step by step to ensure the same food quality.

There are many kinds of Chinese food and various production methods, so it is almost impossible to realize the standardized operation process like foreign fast food. At present, most of the standardization of the whole Chinese fast food industry still stays in the standardization of raw materials and the programmed operation of chefs. It is difficult to formulate a unified standard, or it is inseparable from the participation of chefs and human experience.

Some experts pointed out that at present, local Chinese fast food enterprises are still in the standardized operation stage of imitating foreign fast food. The founder of a famous Chinese fast food brand in Shanghai made no secret of it, and made it according to KFC's model from the beginning. He said frankly: "The gap is still very big, especially in standardization. This is why Chinese fast food is not done much. "

With such a common bottleneck, what measures has Kungfu taken to solve the problem that plagues the sustainable development of Chinese fast food industry? It is reported that the breakthrough in standardization of real kungfu is mainly due to the computer-controlled steam equipment developed by Cai Dabiao. It skillfully uses the principles of steam pressure control and temperature control, so that the cooking process maintains a unified standard: 1 ~ 2 atmospheres, 10 1℃ and a unified cooking time. In this way, all the food in the restaurant does not need a chef. As long as the operation procedures are followed, the quality and taste of the products can be guaranteed.

The real kung fu has gone out of the stage of imitating foreign fast food. According to reports, its computer-controlled steam cabinet was successfully developed and put into use as early as 1997. In 1999, Kungfu developed nine thick Kungfu standard manuals, which set detailed standards for every operation detail and post operation, and every employee should strictly follow the steps. After years of standardized industrial production, Kung Fu has accumulated a lot of experience. The original nine standard manuals have been revised and republished twice. Now it has been increased to 10, which is the most complete standardized collection of Chinese food.

Now every new employee who comes to work in real kung fu must memorize and master the operating standards of his own restaurant post within 30 days. Cai Dabiao said, this also helps us get rid of the dilemma that traditional Chinese food is controlled by chefs, and avoids the potential safety hazards caused by irregular operation.

"Standardization implementation and training have a special department to manage. Every time a new product is launched, besides taste test, standardization and feasibility are also important indicators; The listing of new products is bound to be accompanied by detailed standards, and the training will be promoted layer by layer. It is precisely because of our perfect standardization that it takes only 80 seconds for customers to order food and pick it up. " Cai Dabiao said.

But at this stage, Chinese fast food enterprises that can achieve this level except real kung fu are still rare. Without standardization, there is no way to ensure the uniformity of food, and it will be limited to rapid replication and chain. An expert from the Nutrition Society of China said that even KFC and McDonald's could not accurately and exquisitely replicate their products around the world without strict and accurate standardized management.

In this regard, Geping Guo, president of China Chain Association, said: "Without solving the bottleneck of standardization, it will be difficult to ensure the consistency of quality, and it will be impossible to chain on a large scale. Real Kung Fu relies on the original computer-controlled steaming cabinet to achieve standardization, which skillfully overcomes the problems of the whole industry, so it can expand rapidly and is worth learning from most Chinese fast food enterprises. "

Yan Yu, vice president of the fast food professional Committee of China Cuisine Association, also believes: "The fast food market is very broad and promising. In recent years, real kungfu has risen rapidly in South China, and then developed across regions. Their breakthroughs and models in food standardization in China have aroused widespread concern in the industry. "

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