As for the reason, it is difficult to look at it from two aspects.

That is, the difficulties at the management level and the difficulties in the market.

First of all, looking at the management level,

The richness of Chinese food is among the best in the world, and the number of dishes in any one of the eight major cuisines can exceed that in most countries. However, it is difficult to simplify a very easy-to-operate menu because of the huge system.

Take McDonald's as an example, there are only a few main products, such as hamburgers, fried chicken and potato chips with some dessert, which will win the world. However, Chinese food, any staple food, has more than a dozen categories. It is not bad to make a simple meal in one region, but it is difficult to promote it nationwide.

In addition, Chinese food is not suitable for chain because of a serious injury, that is, there is no standard. Take McDonald's as an example. How to divide the ingredients, how to mix the ingredients, what temperature and how to heat them for a few minutes in a hamburger from bread to stuffing? People who have no cooking skills can operate it after training. What about Chinese food? A kung pao chicken, almost a chef tastes the same, is difficult to standardize. Even if the ingredients are standardized by force, different cooks and cooks still can't guarantee the same taste. What's more, Chinese chefs have always been based on secret recipes and secret systems, which is basically contrary to the chain in concept.

Look at the market again. The reason why China has developed so many cuisines is precisely because of the taste differences between the east, the west, the north and the south. Look at the internet. Because of a tomato scrambled eggs, it's hard to have a unified taste. And the whole world, Chinese food consumers, mainly China people, in this case, it is difficult to produce the kind of chain Chinese food growth soil.

Therefore, at present, the Chinese food chain in China is still in the exploratory stage, which is basically regarded as the marketing of brand catering and the product of capital operation. Most of them are concentrated in Shangchao. In areas not covered by this cuisine, the scale and prospects are really limited, especially compared with the fast food industry, the road ahead is long and difficult.

1. Chain requires a standard production process, but you know, the taste of this thing depends on the chef's technique and technology, which is really difficult to unify. So the only things that can be standardized are hot pot and string incense, which can provide standardized services ...

2. Chinese food chain is also much more complicated than western food, such as high environmental requirements. For example, a dozen square meters of McDonald's KFC is hard to imagine in a Chinese food chain. Including the recruitment and service of chefs, is very difficult.

3. Chinese food doesn't have a perfect food supply system. . For a simple example, Chinese food requires freshness, such as local vegetables 1 piece, which may be 2 pieces in the north. The cost cannot be simply accounted for. Therefore, the large Chinese food chain only opened a big city, and the small city gave up directly. Well done, it seems that there is only real kung fu at present, but the cuisine is very unified.

1, for Chinese food, because the cooking process is relatively complicated, and in order to meet the needs of Chinese food customers, the design of the store should consider the lobby and private room .......................................................................................................................... Therefore, rent, raw materials and labor costs are three mountains for Chinese food business.

2. As we all know, Chinese food is difficult to be standardized because of its rich raw materials, complicated production process and difficult cost control, which makes Chinese food stores more difficult to copy than other types, so it is relatively difficult to develop chains.

3. The Chinese food industry wants to develop a chain, which is a great test for the construction of enterprise supply chain. Here's an example! Tianjin Sasha Zhicheng Catering Group was established in 20 12, with its headquarters in Tianjin and branches in Beijing, Shanghai, Xi 'an and other important cities. Sasha brand has built a unified standard chain Chinese food group with intelligence, transparency and visualization through R&D, material traceability, intensive production and unified distribution.

Different from other Chinese food enterprises, Sasha's standardized management is not only reflected in product development and production. A few years ago, the industry was still in the period of "brand building" and "marketing promotion", and Sasha's supply chain construction and cost control were put on the agenda of standardized management.

Through the cooperation with Tiancai Shanglong, relying on the supply chain management system developed by Tiancai Shanglong, Sasha's supply chain system has been further standardized and upgraded, and the cost operation control has also been significantly improved through effective management measures such as "basic data sorting", "store ordering and receiving process", "inventory process" and "cost analysis table".

At present, Sasha's supply chain management system has been unified and standardized, and the inventory has been upgraded from monthly to daily (Nissin Daily), and the store decision-making level has reached the accurate data that can be reported through the system, and the problems can be verified and solved in time. How on earth did this happen? The following five links are the key points!

Different from many Chinese restaurants, the kitchen has only one stall, resulting in raw material gains and losses, unclear rights and responsibilities, and the inability to confirm the responsible person. Through the operation solution of Tiancai Shanglong supply chain management system, Sasha has unified the basic information of the kitchen's various product names, units, prices, etc., emphasizing the name rules management training process and eliminating mistakes from the source. In addition, take stock of stalls, and divide 1 stall into n stalls for separate management and accounting, with clear responsibilities and clear costs.

In order to prevent the disorder of the store ordering process and the wrong goods, Sasha adopted the system setting of reporting goods according to the ownership of the stalls, by opening the authority of the item relationship, checking the difference between ordering and dividing the stalls, and the chef was responsible for the warehouse item relationship, which ensured the accuracy of the ordering data and made the store reporting process systematic and accurate.

Different from many Chinese food enterprises, there is no acceptance of goods received in stores, and sometimes the received quantity is inconsistent with the reported/delivered quantity, and there is no feedback. Sasha adopts the receiving process of "based on the received quantity in stores, check whether there is any problem with the price of goods when warehousing, and give timely feedback through WeChat group", so that if there is any problem with the quantity and price of goods received, it can be timely fed back and processed to ensure that the accounts are consistent with the facts and provide more accurate data for cost analysis.

In the optimization of inventory process, Sasha uses Tiancai Shanglong supply chain management system to export inventory templates, and stores make inventory entries through inventory sheets. In case of stall adjustment/new product addition, she will timely associate the ownership stalls and synchronize the new inventory sheets. In addition, double counting is added in the inventory process, and the inventory with big difference between red and green and zero unit price must be processed before the inventory can be approved. These methods all increase the accuracy of inventory.

Different from the "chronic diseases" of Chinese food enterprises, such as inaccurate gross profit data and difficult tracking of cost data due to many inventory categories and complicated inventory management processes, Sasha has generated a multi-dimensional cost analysis table with the help of Tiancai Shanglong supply chain management system, and the accurate data of each link before the data source. At present, the store managers in Shasha have mastered the method of systematic inquiry and analysis, can clearly inquire their own data, hold cost analysis meetings independently, and solve the problems exposed by the data in time.

In the post-epidemic era, the catering industry needs to, like Sasha, continue to "open source" to increase store sales, while not ignoring the importance of "throttling", and strengthen the upgrading of cost control system and standardized management of supply chain system. In the period of catering recovery, only through refined and systematic management can we improve efficiency, go against the trend and break through successfully.

Obtain accurate data from all aspects of stores, stalls and dishes, so that cost control can be truly systematic and refined.

I'm not sure about anything else, but I think the food in many chain Chinese restaurants is quite different in taste.

We have a breakfast shop here. At first, it was run by only husband and wife. Because the food was clean and the taste was good, business was booming, and one branch after another was opened. But I found that most of its customers were still willing to come to the old shop for dinner. Although some people visited the new shop, it could not be compared with the old one in terms of customers. One day, I happened to go to a branch to do business, and I had breakfast nearby. I thought it was all a store, and the taste would not be much worse. I didn't expect it to taste like an old store at all. It may be related to the food I ordered. The pickles, soy milk and tofu brain in this chain store are uniformly distributed, but the cakes and buns are cooked by the chef of my own store, and everyone's cooking taste is different, so this change will occur, but it is not suitable for me.

However, I think the chain store Manbao Wonton is doing very well. Although I first came into contact with Jixiang Wonton, I still think that Manbao Wonton is more to my taste after I tried it. I have heard a shopkeeper introduce it, and I personally think it is quite good.

1. Chinese food is profound and varied, and a thousand chefs can make a thousand flavors, so it is difficult to unify the standards! Take KFC and McDonald's for example, their chain success is 100% replicated, and no matter where they open stores, they can achieve the unity of tastes.

2. Complexity of Chinese food: Chinese food is fried and fried, and it pays attention to freshness. The unified distribution of the central kitchen can only solve the shape, but the taste is greatly reduced.

3. Technical problems of Chinese food: The technology of Chinese food mainly comes from the experience of the chef. And these experiences need time to accumulate, and it is very difficult to teach others.

4. Take KFC McDonald's as an example. Their food is simple, that is, hamburgers, fried chicken and chips, but Chinese food can't be so simple. Even Chinese fast food restaurants on the roadside have more than a dozen dishes to choose from. If you buy one thing alone, it's called a specialty snack bar, not Chinese food.

At present, most customers prefer private kitchens when eating Chinese food, or local specialty dishes. Chain stores are too homogeneous and lose their unique taste and artistic conception.

I think it's easier to standardize western food, such as bread, roasted chicken wings, etc., with a fixed ratio and a fixed process, and the taste is basically the same, but Chinese food is different, and it's difficult to standardize. What is cooked today may be different from what is cooked tomorrow. Different people make the same dish with different tastes, so it is difficult to form a standard or make it unified in chain stores.

Even if the proportion of the same ingredients is clearly written for you, ten people can make ten flavors, and any Chinese food pays attention to the temperature, which cannot be mastered.