First, the chef status:
Diners know that chefs stay in the store for more than ten hours every day, and meals can never be with their families. They know how to cook, but their families rarely eat your cooking.
Before, there was a joke that a big head and a thick neck were either bosses or cooks. This is a joke for people engaged in the chef industry, and it also reflects the general social status cognition. Therefore, lovers are reluctant to engage in the chef industry for many years now, mainly for the following reasons.
1, working environment: besides, the chef is sweating and smoky every day, the working environment temperature is over 40 degrees, the ground is usually slippery, the humidity is high, the oil smoke is high, the noise is high, and those who can do it become impatient. In addition, the work intensity is high and the age is young, and many occupational diseases will appear in the body.
2. Unstable work; Business is good every day, but diners are demanding more and more. The chef is to blame for the bad business, and people go wherever the store opens.
3. No holidays; The busier the holidays are, the less time they have to spend with their families, and many social friends lose contact;
4. room for promotion and growth: dealing with ingredients and seasonings every day, dealing with the kitchen in the front hall, so the social circle is very narrow;
Second, the future development trend of catering
When it comes to future catering, there are many aspects involved, such as customer acquisition, customer operation, ordering, meal sharing, payment, settlement, ingredients, seasonings, supply chain, people and goods yard and so on. What I want to say here is: food production, or food production. Regardless of the high-end and low-end fast food, a core problem is that you have to cook the food to meet the needs of diners more or less, faster or slower.
The trend is more and more "three highs and one low"!
Labor costs are getting higher and higher, rents are high and profits are low.
In fact, the traditional mode seems to be feasible for 90% of diners, but it doesn't work. So what should we do?
The solution is simple, troika. Which three drivers?
1 prepared vegetables+reheating:
2 semi-finished products+on-site steaming:
3 clean vegetable bag+cooking machine:
Third, new positions and new opportunities
1, the new opportunity comes from three major changes in the market:
A, the production time is getting shorter and shorter. When guests come to the store, they basically have to eat immediately. There are even many stores that don't charge if the production time exceeds 30 minutes.
B, the preparation of ingredients is changing. In the past, the boss got up in the morning to buy food, and then the restaurant picked it, washed it and cut it, remember? In the past, when I went to a restaurant, if it wasn't time for dinner, I often saw waiters and chefs picking vegetables at the table while chatting. Now, can you still see this scene? No, even if there is, it is much less. Why? It's because a number of clean vegetable companies have come out. They wash and cut the dishes according to the needs of restaurants and send them to you. This change began five years ago, and now there are several companies with annual sales of over 10 billion.
C, cooking methods are changing, and people often look online. What the hell is a package, a package, and a package? In fact, the material package is to materialize and standardize the skills and taste that the chef used to live on. In the past, the taste was the chef's housekeeping skill. Now, put some of this material, put some of that juice, shake it up and down, and put a flame into the pot. It's amazing. Carefully develop the material package, and you don't even have to study it yourself. Just buy the ready-made one. At that time, the material package will go to the pot, the food will be ready, and the taste will come out. Think about it, isn't this the hot pot bottom material? Of course, the material package of many dishes is more complicated than the bottom material of hot pot, but you can't stand it. So many companies are smart people who study hard, and their money will not be wasted.
2 Chef's new career and new direction
A, top chefs:
The best chefs don't worry. You can't replace them in any package, prepared dish or frying machine. Their strength lies in: they know how to select ingredients and seasonings, they are familiar with cooking, and they put ingredients into the most appropriate time. They use the most complicated methods to achieve the ultimate taste. Besides color, smell and flavor, they can also put dishes in the same shape as works of art. They are veritable famous chefs and masters.
B, intelligent food r&d division:
Have you been to McDonald's and KFC? There are machines, frying machines, steaming ovens and so on everywhere. Have you ever seen a chef inside? I haven't seen it, and most Chinese food will be like this in the future, but it's just that there is an extra cooking machine for Chinese food.
Let's talk about McDonald's French fries. It tastes okay, doesn't it? Of course, many other families have French fries, so does Burger King, many of them, and their French fries taste different.
How did the smell of French fries come from? This involves: selection of ingredients, cutting specifications of ingredients, temperature control, time control, and how long it takes to pack boxes.
Of course, these are not made by the store operator, but set on the machine, and the operator just presses the button directly.
Then who set it? Let's get to the point. It's a smart dish developer.
Of course, compared with Chinese food, French fries are much simpler, but the principle is the same. Chinese food also needs intelligent dish developers, and the developed electronic recipes need to be set in the program of the machine.
Intelligent food developers, but in the future, all catering brands need food developers. Why?
Don't take it for granted that people who make cooking machines and steam ovens all claim that there are as many recipes as there are, what is 200,500, 1000,
In fact, these recipes are useless to those brand businesses! Can brand catering businesses copy the recipes of the manufacturers? If only those recipes are used, the tastes of the whole world are the same. What advantages does the brand have? Isn't the core advantage of cooking taste? Your taste is not distinctive. What advantages do you have?
Each business has its own food channel, food requirements, food preferences, may be different places of origin, different attributes, so it needs different processes, so the taste is different; As a user, your ingredients are different, and the specifications are different. You need to have a special person. Based on local taste preferences, for example, people in different regions have different tastes for the same ingredients. Shandong people like salty food, Shanxi people like sour food, and Shanghai people like sweet food. Can you win the world with one recipe? No, so you also need to be a taste localization researcher to develop the taste of your own shop;
How many chefs are there in China at present? It seems that no one knows exactly. If you look up all kinds of information on the Internet, you can probably get the number10 million.
We are not professors, so don't be so strict. Let's call it10 million.
How many food developers does China need in the future? 10 years later, it will probably be 10 million. In the next three years,10 million should be needed.
This100000 should be regarded as the pioneer of the industry, that is, the leader of the industry, and it is bound to have its own place in the future of the industry. Moreover, in the future, there will be a group of people who will become the director of the brand's intelligent food research and development. Their status, like the chief engineer in the factory, is not only essential, but also determines the fate of the enterprise and holds a high position. ?
Together,100000 people, not much, just 1% of the existing chef team, I hope you are here.