The catering industry has become more and more energetic with the development of the Internet. Whether the giants are good or the grassroots, without exception, they are desperately pouring into this fertile soil that seems to be easily transformed by "Internet thinking." In the past 13 years, Ali Group's “Amoy Point†project had hoped to connect with offline mainstream software and open up online and offline catering business. The ideal is full, but the reality is very skinny. Although it is called “food and beverage software†on the surface, in terms of subdivision, Chinese food and Western food, hot pot and fast food, whether it is serving, ordering, or staffing, can be quite different.
It is almost impossible to connect a SAAS system that serves so much software with only one standard port. Catering system, especially Chinese food, can't be divided into standardized parts like IBM's division of PC into power supply, motherboard, CPU, memory and other major parts, giving manufacturers a specified specification and manufacturing. Therefore, even though Ali has prepared enough money and determination, the “Amoy Point†project will inevitably fail.
However, in this era, it is no longer barbaric, and any business is pursuing a refined operation. The food and beverage industry is no exception. For example, the previous chain companies are using the form of joining to quickly sprint, not very focused on the brand effect. However, the merchants who are now catering are paying attention to the refined operation and paying attention to the improvement of the internal efficiency of the restaurant. As can be seen from the above example, the concept of "pan-food" is most likely a pseudo-proposition. Since the pan-food SAAS doesn't work, is it possible to focus on only one area? From the team door set out in Chengdu, I chose the hot pot field.
As for why the hot pot is chosen, according to the founder Deng Maosheng, the main points are as follows. First, the hot pot process is fairly standardized. Compared with Chinese food, it is necessary to cook a dish and go to the ingredients. Many hot pot restaurants will be prepared in advance (such as yellow throat and hairy belly, these materials will be prepared in advance), even the hot pot chef does not need to be very high. Skills, just cut the material in advance. These easy-to-standardized steps make it easier to build an information-based process.
Secondly, there are still many pain points in the hot pot restaurant. For example, informatization is seriously inadequate. When customers order food, they need to hand-pick the dishes and hand them to the waiter. The waiter can enter the customer's order at the cashier to the computer before placing an order. Second, the process of serving customers is entirely manual. The clerk (the waiter connecting the chef and the clerk) makes a one-off meal according to the order. In case the customer's order is accidentally lost, the efficiency of the customer's serving will be greatly delayed. The chef does not know the current inventory situation. For example, after the customer clicks on the crab stick, he finds that the stock is not enough, and he has to purchase it from the outside. All these problems have led to a decrease in the efficiency of the restaurant, an increase in the time of the customer's meal, and a decrease in the rate of turnover.
The door shop is not a restaurant's ERP or CRM system. The main function is to process all the processes of the hot pot restaurant. It will open up the process of chef making, ordering, producing, passing, and serving. Specifically, the waiter holds the “clerk treasure†app, opens the table, and orders the food. (When the platform is opened, the cashier will simultaneously record the table and turn the table where the customer is located into gray). After the customer selects the menu and the service staff places the order, the food information will be synchronized to the cashier and the delivery counter. As mentioned above, many dishes in the hot pot restaurant are pre-made. After the producers have finished the meal, click “produce†and the system will automatically issue the order. The clerk can hand over the prepared dishes and the list to the clerk.
The clerk first scans the list at the checkout counter, and the cashier enters which dishes are given to the table. Then, scan the clerk's exclusive bracelet, and with the sound of the drop, the system will record the name and number of the serving service personnel, and accurately record the workload of the clerk. The clerk puts the dish on the table, and the waiter then processes the dish, that is, the dish on the clerk's app is crossed out. At this time, the cashier will also synchronize the information and check the dishes that have already been placed. From the order, production, serving, and checkout, this cycle is completed.
At the same time, the production table used by the chef will also show the stock of various dishes. There will be no shortage of dishes, and temporary dishes will be made from other places, thus delaying the customer's time.
Traditional hot pot restaurants need to match one table meal to another table, which is a great waste of efficiency. The door set presents a multi-table "concurrent" concept of serving. For example, both A and B tables have a crab stick. The system will give tips for the staff and the clerk, and give the two table dishes at the same time. Shorten the “time for the first dish†and optimize the experience of the dining user.
After this series of steps, the door shop separates the series of processes in the restaurant to facilitate the management of employee performance. The boss can clearly see the number of tables served by the waiter, the number of dishes prepared by the chef, the quantity and time of the produce, the number and time of the dishes served by the chef. Employees can also check performance at any time to know how they rank among all employees. According to statistics, after the renovation of this series of restaurants, the efficiency is about 20%, and the peak time of the hot pot stores is about an hour earlier.
The team is currently concentrated in the most prosperous hot spring culture in Sichuan and Chongqing. In April this year, it focused on hot pot catering SAAS from the pan-catering system. Currently, the system has been promoted to more than 20 hot pot restaurants. There are two ways to promote it. One is to use the local network resources for promotion. At the same time, the door shop also has a customer channel with the micro-life of the company, and the two sides divert each other. Earlier, the team accepted an investment of 8 million yuan from Ochi. The profit model is mainly to make money by selling SAAS systems and some value-added services.
The team has 30 full-time employees. The founder has worked as a product and project manager in various fields such as taxation, transportation, and financial logistics. Architect Zhang Wei worked at Top, IBM, and ISCC. When the hot pot restaurant reached 1000+, the team is expected to start the next round of financing.
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