How to do a good job in catering supply chain?

At present, most catering enterprises are considering asset lightweight, and processing centers and distribution centers are outsourcing. From the trend point of view, in addition to the catering enterprises that are developing in the direction of new retail or central kitchen, they will build their own central kitchen, and the situation that catering enterprises make their own has become less and less. Therefore, catering enterprises are now developing in two directions: one is to light assets and do a good job in the service and operation of their own stores; The other is to open up their own production capacity and truly become a manufacturer.

Take "kung pao chicken" as an example, analyze the characteristics and operational precautions of the four steps!

Step 1: Quantify and unify to form a standardized system.

Only when the production of catering enterprises is standardized can they be lean. Standardization is a process from qualitative to quantitative.

Quantifying more than a dozen processes in this way is actually realizing standardization. Of course, only from qualitative to quantitative, every indicator in it is scattered. As an enterprise, it depends on the system to manage, so it is necessary to form a standardized system-solidify these indicators from qualitative to quantitative, and sort out the formula and technology. This is actually the process of combing the cost card BOM.

Many catering enterprises do not pay much attention to the combing of basic files and basic data. The combing of basic data is actually the process of enterprise standardization. In this process, through combing the data, standard work instructions are made, so that the quality can be stable when dining repeatedly. This is the purpose of standardization.

But such a unified step may not achieve the expected effect, because the "human" factor is the most uncontrollable, so we need to rely on "process reengineering" to reduce our dependence on people.

Step 2: Process reengineering and simplification of complex problems.

If there is no process reengineering, simple standardized operation steps are likely to increase the management cost of chain enterprises. Therefore, it is necessary to sort out all the steps and establish new nodes through process reengineering.

Under the chain mode, if the enterprise already has a central kitchen or OEM, it can further disassemble the food process, which is suitable for centralized production and processing and secondary reduction in the store. The degree of processing is deep or shallow, and the degree of semi-finished products is high or low, which will directly affect your standardization and the production cost control of the whole catering enterprise.

Take kung pao chicken as an example: This dish has more than 20 kinds of raw materials, and finally it can be combined into five kinds. In the case of merging technology, the raw materials are also merged, so "diced chicken" has become a typical semi-finished product. Although the raw materials are not combined with chopped green onion, the technology and process are combined. It turns out that there are three processes of washing and cutting green onions. If you put it in a store, the output of each step should be monitored, and the management of the store will be very heavy, because both the difference of stalls and the output of green onions should be considered. However, if the onion is made into semi-finished products in the central kitchen and turned into chopped green onion, the store only needs to consider the difference of chopped green onion. Sauce is a compound condiment made by mixing various condiments. It has two advantages: ensuring the stability and confidentiality of taste. This also reduces the requirements for the store. The corresponding store labor costs will be reduced, and the impact of personnel flow on stores will be weakened.

Process reengineering will reduce the dependence on people, so the real cooking will be transferred from the store to the central kitchen, and the processing work of the store will be weakened and the difficulty will be reduced, thus reducing the dependence on the chef for the store. People who work in the central kitchen are often not cooks, but food professionals. These people graduated from food engineering instead of cooking school. This is the significant difference between centralized processing and traditional single-store catering enterprises.

Chefs know food and cooking techniques, but they don't know the technical principles of food. So the chef can't figure out how to overcome the problem of dehydration and desizing of chicken after freezing and thawing. For example, how to solve the problem of dehydration and desizing of diced chicken and how to overcome the oxidative browning of diced onion. These problems have changed from a simple cooking problem to a food industry problem, which cannot be solved by chefs.

But people in the food industry know the characteristics of raw materials and technology, but they don't know the cooking technology. A worker in the food industry can make a very convenient semi-finished product for a shop, but this person may not be able to cook. Such employees can't solve the problems such as the determination of raw material specifications, the collocation of raw materials, the necessity of adding order, and the degree of taste reduction of products after decomposition and reorganization.

The third step: supply chain coordination, realize the standardization of supply chain management itself.

Supply chain itself is a standardized container, and catering supply chain system is the standardization of supply chain itself. If the supply chain is regarded as an entity, it is composed of people, cars and warehouses. How to realize substantive cooperation and collaboration involves the standardization of the supply chain itself. If the ingredients of the enterprise are standardized, but the supply chain is not standardized, then the cost reduced in the ingredient link will be "recovered" in the chain of the supply chain. Therefore, through the catering supply chain system, we hope to standardize the supply chain management of enterprises, thus forming the dual standardization of catering enterprises: the standardization of ingredients and the standardization of supply chain management, and the cooperation between the two sides can achieve the best goal of reducing costs and increasing efficiency. Taking Tiancai Shanglong catering supply chain system as an example, its overall structure is divided into six parts: procurement, warehousing, distribution, production and export. Upstream suppliers and downstream stores are connected in series through upper and lower nodes, forming five modules of the supply chain. The sixth module is the store's inventory. There is only one purpose for the store to sort out the inventory, which is to reduce the cost.

Intelligent electronic scales in the supply chain can be managed during the production and processing. If it is a self-built central kitchen, the raw materials can be weighed on the scale before washing and cutting, and then weighed on the scale after washing and cutting. At this time, the data in the scale can be seamlessly connected with the catering supply chain system, so as to calculate the output of raw materials and reduce the cost of the central kitchen.

This intelligent electronic scale can be used in various scenarios, such as warehouse-out, warehouse-in, acceptance, etc., to achieve full coverage of weighing scenes.

If the supply chain is turned into a closed-loop collaboration, then the supply chain will become a standardized container. With standardized ingredients and perfect technology, put them into the closed loop of the supply chain, a double standardized management process will be formed. From OEM to standard production and stocking, to catering enterprises purchasing from OEM, there are order management and in-transit management, to logistics management and transportation management; Then go to the store to make a reasonable estimate, place an order intelligently, and properly store semi-finished products; Then it permeates the quality control of each link, handles the abnormal situation in real time, and feeds back the abnormal information to the OEM, thus forming a complete, OEM-based, light-mode supply chain closed loop. If standardized ingredients are put into this closed loop, it will naturally form a combination of supply chain standardization and ingredient standardization.

In Shanglong's catering supply chain system, there is MRP forecast for the central kitchen. This is estimated by the forecasting model set by the enterprise itself, including data such as distribution volume, sales volume, inventory, in-transit volume, allocation volume and safety inventory. And estimate the production plan and purchase application. Then the production plan can in turn affect the forecasting model and purchase more raw materials, so that how much more should be produced can be determined on the basis of considering the on-the-road, sales volume and existing inventory.

MRP estimation-production planning-picking-completion-production cost accounting-cost variance (sub-variance) assessment can form a digital cycle in Tiancai Shanglong catering supply chain system. It is equivalent to controlling all nodes of OEM- procurement-logistics-quality control.

There is also a very similar process in the store, called smart ordering. Its data is connected with POS, and the model is based on the consumption of 1000 yuan, or it can be directly replenished based on the upper and lower limits of inventory.

The fourth step: from standardization to lean, continuous improvement and optimization.

Lean requires enterprises to have the spirit of continuous improvement. Attention should be paid to the cooperation of departments: the standards formulated by R&D department, whether the training department is in place, the operation department supervising the production and distribution of restaurants according to the standards, the quality control department supervising the presentation of meals, and the optimized results are fed back to R&D department for improvement.

Such a work instruction seems clear, but can you cook delicious food for inexperienced employees? However, if the pure text instructions are converted into pictures, the operation of new employees will be more handy.

This standard seems to be correct, but it actually hides many problems.

Such as whether the packaging of each semi-finished product is coordinated with each other. It is required that 1 bagged diced chicken serve five courses, that is, each course needs 60g. Suppose that the packaging of other raw materials is still 500g, 100g, 60g, but at this time, a bag of diced chicken with paste is designed to be 400g, and a bag of diced chicken with paste may hold a little more than seven dishes, so there will probably be leftover diced chicken with paste in the end. Therefore, the packaging specifications of the main and auxiliary materials should match each other. The ultimate pursuit is that when raw material A is used up, raw material B can also be used up.

On the one hand, it increases the workload of stores, and it is also easy to cause irregularities. After it is packaged into small portions, each dish uses a bag of diced chicken. From weighing to counting, the degree of standardization has been greatly improved.

Therefore, continuous improvement is the key word to realize the transformation from standardization to lean. ?

Upstream and downstream work together to reduce the cost and waste of the whole supply chain process, and constantly optimize and improve, which is the core of production management from standardization to lean. Therefore, relying on the catering supply chain system that meets the development needs of enterprises and constantly optimizing the whole supply chain process with various production data as the carrier will help catering enterprises to reduce costs and increase efficiency and effectively cope with the pressure of high cost. The above contents and tools are output by Tiancai Shanglong. Please ask us questions about all aspects of catering business.