How to avoid the "mountain culture" supply chain management is the key

This is a multi-year unsolved mysteries, many chain restaurants business volume, actually costs do not come down, speed do not go up, like elephant in the walk alone, without the initial dogs like crazy.

From 0 to 1, they finished the initial accumulation, naively think that the copy can let them occupy the market;

From 1 to N, they are struggling, in a dilemma, struggling to eventually lead to chronic failure.




WAL-MART is a United States first world chain enterprise, after forty years of development, the Wal-Mart Store Inc has become the largest private employer in the United States and the world's largest chain retailers. Year P & G scores with Wal Mart, can be described as the uproar, laid the Wal Mart and the supplier directly supply chain mode innovation starting point. Wal Mart has developed a set of their own convenience and supplier management information system, while Procter & Gamble can that Wal Mart's number of products, timely supply replenishment, this model called Wal Mart & mdash; Procter & Gamble model (FMCG industry SCM), not only can make suppliers to better predict in advance the arrival of the Wal Mart orders and shorten the lead time, a corresponding reduction in inventory, and greatly shorten the goods from ordering goods to the time of sorting the custody of the entire business process. The benefit of this is that the two companies achieve a win-win situation through the supply chain.

Chain restaurants and chain retail in the model is very much like: retail chain has a total library, Regional Libraries and stores, chain restaurants have a central kitchen and store - because the store is generally located in prime locations, the area is limited, more and more processing business is done in the central kitchen or suppliers, leaving the store is mainly customized and limited post processing. Like chain retail, the supply chain is also the purpose of reducing the total cost of supply chain, improve the supply chain response rate. Asset utilization, inventory turnover rate, service level is also the focus of the catering industry supply chain.

Such as in KFC, for the world of a store, for each dish, yesterday, last week, last month, last year's today, the previous year's today how much to sell, all clear. System data is so complete, comprehensive, and even for the temperature how to affect the sales, a city of different seasons, the flow of people in a certain region, such as mice, can be established to predict the model. In this case, developed by a team of professional plan plan, from top to bottom to tell each store, you should be in how many pieces of chicken, sell how many burgers, for how many chicken wings feasible.

For a local high-end catering enterprises, the Internet seems to be rapid expansion, and the past history of the data did not precipitate, the supply chain is not information management, accuracy will not be high. Insufficient data, system is not perfect, if blindly adopt the practice of KFC, subjective to do procurement plan, the blind men and the elephant. In a store, who is the most abundant experience of the manager and chef?. In many of the current restaurant situation, manager daily forecast can sell how much each dish that chef rooting according to inventory to make procurement plan, the distortion caused by food stores KPI performance and influence is continuing.

Not only that, a lot of restaurants, more or less there are some “ ” “; ” the most common is on the supply chain system, as the saying goes, this is the restaurant “ oil and water &rdquo. This is also the most criticized areas. Catering bosses struggled to prevent the invasion of this disease, the results are often difficult to eradicate remediation.