The situation in the United States is rather special, with a vast land and a short history, and people from more than 111 countries and different races immigrated to the United States. The total population is about 281 million, including 43 million Spanish-speaking residents and 36 million blacks. The number of immigrants from Asia has exceeded 11 million. Such a huge foreign ethnic group has settled down in the United States, which is a melting pot of the world's ethnic groups, and the formation of American food and dishes also comes from the "melting pot".

the formation and characteristics of American food?

influenced by early immigrants (English Puritans and American pioneers), traditional American food? Just like the traditional Americans, it is characterized by being "rough and realistic" and using fresh raw materials. Does not contain additives and seasonings, the food remains original, and the cooking process is not sloppy. There are no complicated processes in roasting, frying and frying, and they don't pay attention to slow stewing (except a few? Local dishes), there are not too many fancy decorations, and the food on the plate can be eaten. Have a good, real meal. The main structure of American food is the 1234 system, such as? With the same triangle shape, the most important one is "beef", the second is chicken and fish, the third is sheep, pigs and shrimp, and the fourth is noodles. Bags, potatoes, corn and vegetables.

at the end of p>19, with the development of American civilization and the gradual prosperity of the economy, coupled with the information and transportation? Developed, Americans' demand for food has gradually increased, especially since 1965? Immigration policy, the influx of people from all walks of life from all over the world, these huge new? Immigration has had a great impact and far-reaching impact on American social and cultural structure. New immigrants? The cooking style and cuisine features brought by it are like a single spark, which makes American families and restaurants? Rich and diversified foods appeared on the dining table.

there is no doubt that Americans all admit that European food is the ancestor of American food, and American food is based on European food? As a "root", through self-cultivation, germination and growth of branches and leaves, it gradually flourished and established itself. The main body has even seeded grafting and spread all over the world. The western United States is rich in the Pacific Ocean? Seafood and all kinds of seafood, the freshest and most varied vegetables and fruits in the United States, are famous? California cuisine? Cuisine) and Asian cuisine (AsianFusion? Cuisine）； Temex food with Mexican characteristics in the south (Temex? Cuisine），? Louisiana cuisine with French, Spanish and African characteristics? Cuisine）? ; There are German, Dutch and Nordic Chicago Cuisine in the midwest. NewEngland cuisine with British, French and Irish characteristics in the east (New England? Cuisine) and New york cuisine (New? York? Cuisine), and eastern Oceania? Hawaii-Polynesian cuisine with characteristics of islands, Philippines, Portugal and Japan? Wait.

is the American catering industry booming? In recent years, the high-tech industry has advanced by leaps and bounds, and the economic income of Americans, especially the younger generation, has increased? Work pressure also increases, so more attention is paid to leisure and food. Especially for dinner? Italian flower banknotes enjoy relaxing delicious food and choose mellow grapes and wine to match. Because of the market There is a strong demand for various types of restaurants, whether it is a fast food restaurant with general consumption or a medium consumption? Family restaurants, or high-end restaurants, have mushroomed all over the United States. Set off a wave of American catering industry. The rapid development of American catering industry has two main pillars of success. First, it pays attention to research and development. (Research), one is to stress Efficiency. American companies are willing to invest a lot? The fund hired experts and scholars, not only cattle, sheep, pigs, chickens, ducks, aquatic products, agricultural products and so on? Variety improvement of all kinds of raw materials, improvement of breeding and planting technology, and improvement of yield and? Quality, at the same time, match the best-selling food and dishes in the world with objective standards to meet regional needs? Seek to give a moderate and ingenious change, inject brand culture and match it with happy and fashionable packaging. Is there a plan? We have successfully introduced products with good quality and low price, with distinctive varieties and tastes, which are welcomed by consumers? . On the other hand, Americans attach great importance to efficiency, especially businessmen, who promote quality to the market? Promotion is tightly tied together, and product quality and management methods are added in a scientific way? With standardization and precise marketing methods, it has been promoted to all parts of the country, forming a regional chain and a nationwide? Chain or even global chain franchise super enterprise. Every franchise store has a detailed content? The management manual, every employee in the whole store has a clear division of labor and responsibilities, and chefs must follow it? Cooking food and dishes according to the rules in the manual should not only pay attention to the quality and delicacy, but also know how to control the cost. Pursue profits and enhance the vitality of enterprises. Is it worthwhile for this management mode to cooperate with humanized management? Learning.

Chain operation has become the main means for American catering industry to expand global marketing

In the United States, chain operation is dominant in the catering industry. From the development history, franchising is mainly in the middle and low-end catering market, and fast food is mainly franchised. Restaurants mainly implement direct chain stores and management contracts. Relatively speaking, management contracts are more expensive than franchising, and the services provided are much wider.

(1) franchising. Franchising is an important form of chain operation, which is called "the most successful marketing concept in the 21th century". The Small Business Committee of the U.S. House of Representatives believes that franchising is a "wave of the future", and franchising can play an important role in any country and place in the world, under any economic environment and cultural background. In essence, franchising is an agreement between brand catering enterprises (authorized parties) and catering owners (owners). For the licensor, franchising is a low-cost and high-profit way to expand its capital, which is helpful to improve the brand identity and customer loyalty of consumers. However, franchising also has risks to the licensor, mainly because the company loses control over the daily operation of the enterprise, which will lead to control problems in terms of service, quality and cleanliness. For the owners, they can benefit from the group's advertising, procurement arrangement, regular inspection and business construction. The licensor provides operation manuals and procedures, employee training manuals and audio-visual materials, as well as effective operation methods and product sales methods, which reduce the risk of business investment for the owner. At the same time, the owner should pay a one-time franchise fee and brand use fee to the licensor, and the degree of payment is generally determined by the percentage of operating income. In addition, we have to pay advertising fees, sign rental and sales fees, as well as the cost of buying office supplies and food. In the United States, not all franchise agreements are the same in content and charging standards, nor are they immutable. Franchising, a relatively common business model, allows the owner to use the design, methods, procedures, reservations, group advertisements, promotions and procurement projects of the licensor. The licensor will regularly provide suggestions on marketing, daily operation and feasibility study. At the same time, the owner is required to comply with the licensor's requirements for operation and quality control, so as to maintain the brand reputation. The owner can also claim the exclusive right to use the franchise brand in the geographical area. At present, the franchise of American fast food industry has achieved great success. McDonald's has nearly 31,111 restaurants around the world, 61-71% of which are franchise stores < P > (2) Management contracts. This is the main form of restaurant chain. The restaurant management contract is essentially an agreement between the brand restaurant (operator) and the owner. Among them, the operator has the responsibility to operate the restaurant and manage the restaurant business; Owners do not make business decisions, but bear the responsibility of raising operating capital, operating expenses and repaying loans, and pay management fees to operators. There are five ways to manage contracts:

1. Services provided by operators. Generally including: feasibility report and marketing survey; Provide advice and technical support in planning, design, construction and interior decoration; Provide suggestions on equipment selection, layout and installation; Signing contracts, procurement and construction agreements; Operation and opening in the initial stage; Marketing, advertising and promotion; Staff recruitment and training; Secretarial work, financial management, control and reporting functions; Technical consultation; Procurement; Booking service; Managers who operate restaurants; Headquarters supervision and control. These services can be provided as a package or as a single item.

2. Management fees. The service provided by the operator shall be paid by the owner at a certain fee. Most of the management expenses are composed of basic expenses and incentive expenses. Basic expenses are generally 3-4% of operating income, and incentive expenses are generally 5-11% of operating gross profit. In the United States, in addition to management fees, owners have to pay three fees: first, the operator's system fees, including system marketing, advertising, sales, finance, training, procurement, booking and other expenses, as well as the travel, accommodation and meals expenses of relevant management personnel to the site for guidance, which generally account for 1-3% of operating income. Second, technical support expenses, including feasibility study, architectural style, interior decoration, mechanical equipment installation, catering equipment layout, supervision of construction process, and supervision of energy system, entertainment facilities, safety and finance, generally account for 2% of the total project investment. Third, the start-up expenses, including recruiting and training staff, installing operating systems, marketing, purchasing supplies and inventory, etc. The start-up budget is generally 1.5-1.9% of the total project cost.

3. Control of operation right. Mainly in three aspects: first, the choice of general manager and senior management. Traditionally, the operator has the final decision-making power for senior managers, but before making decisions, they should also listen to the suggestions of the owners. The second is the budget plan. This is an important tool for owners to control and monitor the operation of restaurants. There are three kinds of budgets for restaurant operation: operating budget, planned reserve for replacement expenditure and planned funds for renovation and expansion. Generally speaking, the owner has the power to approve and veto expenditure items, but all kinds of budget expenditures mainly rely on consultation between the two parties. The third is daily operation. Operators want to get full control of restaurant operation, and owners want to participate in key management decisions in order to protect their rights and interests. In the United States, operators are granted the right to control their daily operations, while owners reserve the right to control major policies through their in-store representatives to protect investment and approve capital expenditures and other large purchase expenditures.

American catering industry highlights innovation and development

Innovation is the main driving force for the development of catering industry, including the introduction of new dishes, the adoption of new technologies, the development of new markets, the application of new ideas and the promotion of new formats. The innovation of American catering industry mainly lies in five aspects:

(1) fast food franchise. The development of American fast food franchise enterprises has an unprecedented impact on the catering industry. McDonald's, Burger King and Wendy's fast food chain companies, whose main varieties are hamburgers, have used franchising as a tool to accelerate their international expansion, becoming well-known all over the world, replacing the long-standing roadside restaurants in the United States, changing the global diet and becoming an internationally popular food culture. With the development of fast food franchise, on the one hand, fast food restaurants along the drive-through road in expressway have developed rapidly, and some fast food restaurants can provide fast food services for two passing cars at the same time. On the other hand, mergers and acquisitions between fast food chain companies are more common, marketing strategies are more novel, and the innovation of fast food industry management mode promotes the globalization of catering industry.

(2) innovation of restaurant dishes. Restaurant management in the United States is mainly about catering and wine service. No matter Chinese restaurants, western restaurants, convenience restaurants or hotel catering, they are constantly innovating. First, the introduction of foreign delicacies, steakhouse, crab meat restaurant, lobster restaurant, barbecue restaurant are constantly bringing forth new ideas, holding Russian food festivals, French food festivals, and Brazilian food festivals to meet customers' curious consumption needs. The second is to develop green food, which is a development trend of modern catering industry, mainly to put safety, health and environmental protection issues in an important position in restaurant operation to realize the sustainable development of catering industry. Many restaurants take green as the slogan, and developing healthy food with health care function has become a consumption fashion. In the United States, the catering of green restaurants is 21-31% higher than that of ordinary restaurants, and it is more welcomed by consumers with health concepts. The third is to develop ethnic catering, introduce food cultures of different ethnic groups in the world, develop dishes of different ethnic groups, combine two or more ethnic dishes into new dishes, and develop new markets.

(3) Joint brand expansion. In the United States, many convenience food stores and fast food restaurants provide food as the basic diet of people's daily life, and their business hours are generally from morning till late at night. Convenience food stores in the United States mainly sell ready-to-eat food, buffet salads, sandwiches, all kinds of fast food and other diets. These diets can be taken away or eaten in the store. With the development of fast food industry, more and more food stores introduce brands and varieties of fast food restaurants, and operate with well-known brands of fast food restaurants to sell fast food, which quickly changes the public's recognition of the types and quality of food sold by convenience food stores. Not only that, some supermarkets, department stores, airports, schools and hotels are also adopting this form to promote brand alliance and expand the catering market share.

(4) delivering food. In the United States, food delivery is a huge emerging market, and people can enjoy this kind of food delivery service. The food delivery staff first takes away your reservation, then orders dishes from the corresponding restaurant according to your reservation, and then delivers the prepared dishes to their homes. Some also provide meal service and washing dishes after meals. With the development of modern communication technology, fax machines and e-mail have added new ways to order food. Consumers can use these new technologies to order food directly at restaurants, pick up meals at restaurants on time or ask restaurants to deliver meals. Some restaurants also provide cross-border catering postal service. Many urban online restaurants and virtual restaurants are also gradually emerging.

(5) family kitchens and take-away food. Replacing family kitchen has become a strong development trend of catering industry to expand new fields. Consumers are looking for simple and economical cooking methods for family meals, and restaurants and supermarkets are in fierce competition to occupy this market. At present, restaurants and supermarkets can provide prepared food, including ready-to-eat food and instant food. This kind of food has become the main content of family catering. More and more restaurants develop take-away food, vacuum-packed delicacies and cooked semi-finished products, and enter the family through supermarkets, so that busy people can enjoy all kinds of restaurant delicacies at home without cooking and cleaning the kitchen.

American catering industry attaches importance to talent training

With the rapid development of modern catering industry, talent has become one of the important conditions for development. American experience proves that the key to developing modern catering industry is to have an excellent catering management team. Driven by the demand for catering talents, the United States has formed a more reasonable education and training system for catering talents.

(1) Multi-level catering education has been established, including postgraduate, undergraduate and vocational education. Many well-known institutions of higher learning, such as Cornell University, University of Hawaii, Michigan State University, University of Wales, Florida International University, University of Nevada and other well-known institutions, have set up hotel management schools, forming a considerable graduate education system and undergraduate degree education.

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