"The devil is in the details" is an idiom frequently used by Americans when discussing some influential success or failure events or talking about legislation and policies. There are similar sayings in China, such as "If you don't step forward, you won't reach a thousand miles", "If you don't sweep a house, how can you sweep the world", "A levee of a thousand miles will collapse in an ant nest" and "See what you know". They emphasize that "small" things can "achieve great things" or "make great plans".

When asked to describe the reason for his success in one sentence, the world architect Mies van der Rohe also replied with "the devil is in the details". When designing the Grand Theatre, he accurately measured the distance between each seat and the stereo and the stage and the different auditory and visual feelings caused by it, and designed the most suitable placement direction, size, inclination and screw position according to each seat.

Japanese's delicacy has won a high reputation in the world for its products. Therefore, the detailed work is very important in Japan. The president of Toyota Motor Company thinks that the most difficult task of his company is not the research and development of automobiles and technological innovation, but the placement of a rope in the production process, which should be neither high nor short, neither coarse nor fine, nor biased or crooked, and ensure that every skilled worker has no deviation when operating this rope.

The well-known incident that Ronghua Chicken finally lost to KFC is a typical example.

details make angels. But it can also make the devil. Often more is to create the devil.

KFC is a famous fast food chain in America. Since he opened his first store in China in 1987, it has been developing rapidly, and now it is almost universally known.

KFC attracts a large number of Chinese people, especially young people, with its distinctive features, beautiful and simple environment, standardized food and warm and thoughtful service.

The invasion of foreign catering industry greatly stimulated the traditional catering industry in China. Some domestic restaurants have also set up chains in an attempt to resist "foreign invasion", among which Shanghai Ronghua Chicken is a prominent representative.

In the early 1991s, after a visit to KFC, the boss of Shanghai Xinya Group prepared several kinds of seasonings to make fried chicken: besides a drumstick, there are pickled fried edamame and a hot and sour dish which are popular in Luo Songtang and Shanghai.

On February 28th, 1991, Ronghua Chicken Fast Food Company was established. Ronghua Chicken is favored by consumers because of its taste suitable for China population and relatively cheap price. In the first two years, the company's highest daily turnover was 1.19 million yuan, the average monthly turnover reached 1.5 million yuan, and the accumulated turnover in the two years was 1.5 million yuan, and the number of employees quickly increased to 311. Twenty-four provinces and cities such as Beijing, Tianjin and Shenzhen have sent invitations to Ronghua Chicken, welcoming Ronghua Chicken to settle down, and even foreign businessmen from Czech Republic, Singapore and other countries have invited Ronghua Chicken to open stores.

In p>1994, Ronghua Chicken opened its first branch in Beijing, and proudly said, "I'll drive wherever KFC goes!"

When Ronghua Chicken raised the national flag against KFC, the business was crowded, among which Huangpu Store, which had the best benefit, had a profit of more than 3 million a year. There are branches of Ronghua Chicken all over the country from Jiangxi in the south to Heilongjiang in the north. In some areas, the business of Ronghua chicken far exceeds that of foreign chicken, which really makes Chinese fast food proud. However, the good times did not last long, and Ronghua Chicken gradually took the disadvantage in the contest with KFC. In 2111, with the withdrawal of Ronghua Chicken in Andingmen, Beijing, it ended its six-year career in Beijing. This marks a complete failure in the contest with KFC.

On the contrary, KFC's market in China is getting bigger and bigger, and it has announced in Beijing that it has more than 411 chain stores in China. In April, 2111, Asia Weekly published a survey conducted by AC Nielsen Company, a world-renowned research company, in 31 cities in China: KFC ranks first among the international brands that customers "patronize". According to statistics, in 2111, KFC's turnover in Chinese mainland reached RMB 4 billion, and its total business in the world reached US$ 22 billion, ranking first among all restaurants.

Subsequently, Red Sorghum also challenged KFC, and became popular all over China within 11 months. Then, Malan Lamian Noodles created the feat of "Malan Lamian Noodles pulling one piece at a time". However, the market share of foreign fast food in China is increasing, and the impact of Chinese food on western food is negligible.

China has a tradition of food culture for thousands of years, with a history of thousands of years, whether it is snacks, cuisines or fast food. There are braised chicken, roast chicken, spicy chicken, Wenchang chicken, boiled chicken, hand-torn chicken, stewed chicken and so on. Their tastes are more in line with most people's consumption habits, but why can't "native chicken" compete with "foreign chicken"?

After some reflection, the leaders of Xinya, who once lost Maicheng, found that the competitive advantage, the product is only a superficial phenomenon, and there are many deep management things behind the product. The real advantage of KFC lies in a strict management system behind its products.

KFC has promoted the CHAMPS program all over the world. The contents are as follows:

C-Cleanliness keeps a beautiful and tidy restaurant

H-hospital provides sincere and friendly reception

A-Accuracy ensures accurate supply

M-Mainten maintains excellent equipment

P-Product Quality insists on high-quality and stable products

S-Speed pays attention to fast and quick service

" There are very detailed and operational details, which ensure that KFC can strictly implement unified and standardized operations in every restaurant around the world, thus ensuring its service quality.

KFC has strict quality standards in all aspects of purchase, production and service, and has a set of strict specifications to ensure that these standards are meticulously implemented. Including the efficiency and quality of the distribution system, the precise (not approximate) weight of each seasoning, the sequence of cutting green vegetables and meat vegetables and the thickness of the blade (not arbitrary), the minute-by-minute limitation of cooking time (not arbitrary change), the specific cleaning process and quality evaluation quantification of cleanliness, and even hundreds of civilized and standardized terms for ordering, changing vegetables, checking out, seeing off guests, encountering different problems, and daily review and evaluation of errors in various links. In order to ensure that employees can serve in place, KFC should strictly train waiters, restaurant managers and company managers according to the requirements of their work nature. For example, when a restaurant waiter joins the company, each person has an average of 211 hours of "new employee training plan", and the training for managers of franchise stores is as long as 21 weeks. Restaurant managers should not only learn the introductory partition management manual, but also receive advanced knowledge and skills training from the company.

Modern civilization defines fast food as a chain system of factory, scale, standardization and relying on modern management. KFC is the product of these requirements, and Chinese fast food, including Ronghua chicken, is far from meeting this requirement. Because the chefs of Chinese fast food are all manual operations, food can't be mass-produced according to standards. Because there is no standardization, it is difficult to guarantee the quality of food. For example, KFC stipulates that its chickens can only be kept for seven weeks and must be killed. By the eighth week, although the meat grows the most, the quality of the meat is too old. I am afraid that all Chinese fast food, including Ronghua Chicken, has not been considered, or even if it has been considered, it has not been so detailed. Because there is no standardization, it is difficult to guarantee the sanitary condition and service quality. For example, the clerk of Ronghua Chicken used to beat flies in the counter in front of customers, but the counter with fried rice and chicken legs was not covered at all. This is the reason why Ronghua Chicken lost in the contest with KFC.

it can be seen that in modern enterprise management, we must never simply look at the competitive advantage from the product quality and structure. In the final analysis, the advantage of competition is the advantage of management, and the advantage of management is reflected through details. KFC is a representative who can integrate this detail into its management standards.

The incident of Ronghua Chicken's defeat proves that details are indeed a ghost, which often comes at us when we are not paying attention. What we tend to ignore most is the seemingly simple and trivial things. When engaged in enterprise and project management, the most common and prominent problem is that simple and easy things are always sloppy and full of loopholes. In fact, on the other hand, what is not simple? It can be said that it is not easy to do simple things well every day. What do you mean it's not easy? It is generally acknowledged that it is easy, but it is not easy to do it well. "The devil exists in the details." Why do details become the devil's abode? Because in the daily work and operation of enterprises, the existence of details is often ignored, thus giving the devil an opportunity. As the saying goes: success is also detailed, and failure is also detailed! Only by paying attention to the details and starting from the details can an enterprise achieve effective progress and substantive breakthrough.