The catering industry is not a cakewalk. With high rental fees, wages, raw material costs, and operating costs, China’s catering industry has entered a period of micro-profit. In the second half of 2015, around 200,000 new catering enterprises emerged in Beijing, Shanghai, Guangzhou, and Shenzhen. However, in that same interim, 160,000 catering enterprises went bankrupt, which is equivalent 250 catering enterprises a day.
In order to adapt to the current situation of the catering industry, it is important to examine the core problems with failing catering enterprises. Many catering enterprises do not have sufficient understanding of Internet+, and believe that an Internet platform is the Internet. This perspective reduces the value of the Internet+ to a mere tool. Catering enterprises that have adapted to Internet+ should utilize the Internet to adjust procedures to increase efficiency, and construct an Omni-channel connection with customers. For instance, the concept of a “smart restaurant” does not mean intellectualizing the restaurant but instead refers to the amalgamation of water meters, electricity meters, gas meters, monitors, air-conditioners, ventilations, out-door signs into one unifying system that can be used to efficiently manage the restaurant and reduce costs. With the impact of the Internet of Things and barcode management, the system allows efficient circulation at the supply chain level, and traceable and accessible food product safety information. Based on the multi-faceted analysis tools of Big Data, the system can further provide support for marketing, operating management, supply chain management, human resources management, and product development.
Challenges Enterprises are Facing
♦ Under the impact of the Internet, how should enterprises obtain customer information and orders from multiple channels and respond quickly?
♦ How should enterprises deal with the challenges posed by high rental fees, wages, raw material costs, and operating costs?
♦ How should enterprises overcome challenges posed by brain drain, and competition in management and service.
♦ How should enterprises increase investment scale and frequency, and thus establish standardized systems for storefronts to establish a replicable business model for rapid enterprise expansion?
♦ How should enterprises increase responsiveness in the market to achieve timely delivery of information and efficient operation?
♦ How should enterprises improve the accuracy of cost accounting to reduce production costs?
♦ How should enterprises meet financial accounting and taxation needs to enhance the level of enterprise financial management and reduce operational and financial risk?
♦ How should enterprises optimize business links, improve work efficiency and reduce the cost of funds used?
♦ How should enterprises reduce their dependence on the operational implementation of customer service jobs and improve customer experience?
♦ Food safety problems are becoming more and more serious, how should enterprises more effectively control the quality of food?
The system allows enterprises to regularize and standardize business process, support business operations effectively, and facilitate the rapid development and expansion of enterprises.
The system allows enterprises to unify the management of basic information coding, including supply chain, BOH, POS, APP, and finance, thus providing an effective reference for group statistical analysis.
The system constructs multi-channel ordering platform, order processing platforms, and distribution platforms, and completes automatic dispatching orders, distribution orders and collection orders for enterprises.
As a result of the system, financial and business data are consistent and integrated, and the financial data can be traced back to the original business. Enterprises can now organize accounts on a daily and monthly basis, and provide monthly statements more accurately, 40% faster than before.
The system allows for the compilation and compartmentalization of the BOM for restaurant dishes, resulting in a 50% increase in the accuracy and timeliness of menu item cost accounting.
The system includes a scientific replenishment model that helps storefronts achieve higher distribution and replenishment accuracy, and increases demand accuracy by 15-35%.
The system allows direct processing of data through storefront ordering, thus reducing manual input errors, and increasing store-ordering accuracy to more than 99%.
The system allows enterprises to utilize a variety of purchasing modes and manage dead inventory, thus ensuring operation safety and can effective reduction of inventory cost by around 3% to 5% while improving inventory circulation.
The system allows enterprises to manage the qualification and performance of suppliers, thus improving product quality and supplier quality and reducing the purchasing cost
The system can significantly improve the efficiency of warehouse operations through background replenishment, wave picking and other processes and also reasonably arrange transportation routes scheduling.
The system can provide general chain catering enterprise schemes for lean management, including supplier platform, store lease (payable leasing), cost control, human resources, and labor.
The system increases the traceability of food safety issues, strengthens food quality, and enhances brand impact through barcode system management
Integrated with the OA system, the implemented system improves the processing speed and accuracy of business processes.
Integrated with the BI system, the implemented system makes data analysis easier and clearer, providing high-level-decision-making with substantial data support.