If you plan to open a restaurant, or you already own a restaurant, whether it's a fast food chain, a hot pot restaurant or a specialty restaurant, or you have your own "ancestral menu", how will you design a business model and let your team implement it, so that the enterprise will finally be recognized by customers and favored by investors? The reporter investigated the catering industry in China and summarized the format of this industry. Except for a few small restaurants, catering enterprises can be roughly divided into four levels: chain fast food, cheap specialty restaurants, high-grade specialty restaurants and top specialty restaurants. The reporter chose four enterprises to study these four kinds of Chinese restaurants: rural base represents Chinese fast food chain, Haidilao represents specialty restaurant, South Beauty represents high-class specialty restaurant, and Lijiacai represents top-class specialty restaurant. Because the products and consumption experiences provided by these four companies are different, and their business strategies are also different, but their development processes are all wonderful. (Reporter Zhu Xiangting) Obviously, McDonald's and KFC are not two lonely travelers in China. During their expansion journey, they met many China companions, such as the cheap and good Chinese fast food "Country Base", which ranked 23rd in Forbes' list of potential enterprises in China in 2009. Li Hong, the founder, positioned the rural base as an enterprise relying on sales scale-Wal-Mart in the fast food industry. Rural bases adhere to the "parity" route, and the price is more than 10, which is 20% to 30% lower than that of real kung fu. This strategy of "small profits but quick turnover" created annual sales of nearly 300 million yuan for rural bases in 2007, with an annual net profit of 33.83 million yuan, and attracted investment of 20 million dollars from Sequoia China and Heiner Asia. By the end of 2008, the number of rural shops had reached 62. Unique "insulation" to improve Chinese food 1996, a rural base was established in Chongqing, and Li Hong, who has just received formal training in the catering industry, is full of ambitions. At that time, the fast food products operated by rural bases were somewhat similar to "hybrids". Chinese fast food and foreign fast food are mixed together, and the main courses are French fries and hamburgers. However, the rural base is in an embarrassing situation-picky Chongqing people don't buy foreign fast food and are not interested in "pure" Chinese food. This situation lasted for two years. 1998, Li Hong decided to lead the rural base to change its face for the first time-to Chinese fast food. The difficulty of Chinese fast food is not only to maintain the taste, but also to solve the problems of speed and standardization. How to do the village base? Rural bases solve the speed problem of Chinese fast food in a unique "heat preservation" way. Like McDonald's and KFC, it takes the self-service form of ordering food at the counter and stipulates that the waiting time for meals is 60 seconds. Provide Chinese home-cooked dishes such as slippery chicken and mapo tofu, stir-fry them in advance, and put them in a special "insulation pot". This "heat preservation" method improves Chinese fast food, keeps the taste and freshness of the food to the greatest extent, and allows customers to finish it in the shortest time. For example, after a "kung pao chicken" is fried, it is estimated that the rural base can only keep it in the heat preservation pot for 60 minutes at most, otherwise the taste and color will change greatly, so once the dishes are scrapped, "kung pao chicken" will be unceremoniously scrapped. Depending on the process, not the chef, there is still a hurdle for Chinese food companies to attack the city-standardization. Unlike McDonald's hamburgers, two pieces of bread, a beef pie, 1/8 ounces of cheese sauce and 1/3 ounces of tomato sauce, it is difficult to standardize Chinese fast food wrapped in paper. "A little salt, a little monosodium glutamate, seven parts hot oil and eight parts fried", chefs can only use these uncertain words to describe the cooking process of Chinese food. Rural infrastructure requires the implementation of accurate quantitative data in grain production. In order to reduce the influence of on-site operation on chefs, rural bases have strengthened the whole process management of food procurement, logistics and production. For example, there are detailed data on the sources of ingredients used in kung pao chicken and the proportion of cooking combinations. "We rely on the process, not the chef." Li Hong said that the cooking materials in rural areas are mainly fresh, and semi-finished products are distributed and processed in stores to minimize the taste difference of manual operation and improve the taste of ingredients. Eating in any rural area is like walking into any McDonald's. The employees of the village base want to copy, but they have no success in the catering industry, so the business model is easy to copy. When the village foundation is on fire, some people really want to be the second village foundation. For example, employees in rural bases start a new stove and try to copy its model. At first, they developed well. They and the rural base seem to be twin sisters, but later, the gap is getting bigger and bigger, so that they can't support it. Why is this happening? Everyone is puzzled. In this regard, Li Hong's explanation is that the reason why rural bases can be enlarged and replicated is because there is a set of processes in the kitchen and a set of management processes in employing people. "Talent gradient is the core competitiveness of the expansion of rural bases." It is understood that in rural bases, it takes eight months to pass the primary qualification, starting with the most ordinary students in the hall. In the core team of store management, many squad leaders are employees with more than 5 years of rural work experience. Rural bases require not only the standardization of cooking, but also the standardization of service, and this employment system ensures the skilled implementation of service standardization: from the entrance to the departure of guests, from health inspection to restaurant inspection, the service level is quantified by standardization throughout the process. At present, the rural base has 3000 employees and 62 stores. Among the huge number of employees, each restaurant trains two people. Three months later,