What are the main features of group meals?

Group meal is the abbreviation of group dining service. Industrial parks, enterprises, factories, schools, hospitals and construction sites are the main demand areas for group meals. The operation mode of group meals can be roughly divided into three categories: on-site production and marketing, semi-distribution, on-site production and marketing, and distribution of processed food. Its operational characteristics can be roughly divided into five stages: quantification first, planning first, accounting first, organization first and production first. The main characteristics and business model of group meals are introduced in detail below. Let's have a look. Seven Common Management Modes of Group Dining

I. Mode of independent operation:

Refers to enterprises, institutions, companies, etc. Establish and set up their own personnel, purchase, process, produce and sell themselves, and provide catering services for internal employees. Generally, the sales price of self-catering products only includes food raw materials, normal low-value consumables and other expenses. Excluding energy costs such as water, electricity and heating, employee salaries and insurance costs. Because self-management is not a commercial economic activity, the price of its dishes is not the market price, and it does not generate taxes and fees, which can be largely understood as the welfare of enterprises, institutions and companies.

Second, the mode of internal contracting or entrusted management:

Refers to the business model of enterprises, institutions, companies, etc. Self-construction, internal staff contracting or delegated management. The expenses included in the sales price of the catering products it operates are generally formulated or negotiated by the enterprise itself.

Third, the contract management mode:

Refers to all enterprises, institutions, companies and other group meal demanders who entrust professional group meal companies to manage the overall operation contract.

The buyer shall provide supporting facilities and equipment related to the service place free of charge. At the same time, the demander has the right to supervise and coordinate the group meal enterprises.

The price composition of catering products provided includes: food raw materials and materials purchased by the undertaker in normal operation, energy costs such as water, electricity and heating, normal low-value consumables and related costs, daily maintenance costs of facilities and equipment, personnel salaries and insurance costs, operating profits and taxes, and contract management fees paid to the entrusting party (some entrusting parties do not charge this fee). The price of its dishes can reflect the market price, and the enterprise bears the expenses, operates independently and is responsible for its own profits and losses.

Fourth, the business model of entrusted management:

It refers to a mode that enterprises, institutions, companies and other group meal demanders entrust group meal enterprises to carry out production, sales and normal operation management. Group meal enterprises only safeguard the rights of normal operation and daily management of personnel, and are not responsible for their own profits and losses. The buyer has the right to judge the personnel, price the catering products and adjust the management right. The general purchasing right shall be borne by the buyer, or Party A may entrust Party B to purchase, depending on Party A's situation.

This model is mainly to ensure that the demand side directly controls the overall policy of group meal supply, and at the same time give play to the management level and professional skills of group meal enterprises.

The general demander is responsible for providing the group meal enterprise with the employee's salary and insurance expenses, normal profits or management expenses, taxes and other expenses agreed by both parties. Party A and Party B negotiate to determine the dining standards of catering products and related service management standards. Group catering enterprises are responsible for deploying relevant managers and service personnel to provide catering services according to the above specific agreements. The price composition of catering products provided includes: food raw materials and materials, and whether it includes other expenses depends on the actual situation of each demander.

Five, the contract management mode of cost quota:

It means that all enterprises, institutions, companies and other group meal demanders make annual or monthly total expenditure quota according to their actual situation and cost calculation. Collective dining enterprises shall implement norm cost contract management under the condition of agreeing to the above total cost.

The buyer is responsible for providing supporting facilities and equipment related to the service place free of charge. At the same time, the demander has the right to supervise and coordinate the service enterprises. Both parties negotiate to determine the price standard of catering products and related service management standards for group dining.

The contractor is responsible for arranging relevant management personnel and service personnel to provide catering services according to the above specific agreements. In the price composition of catering products provided, it shall be implemented according to the agreement of both parties. Moreover, enterprises operate independently and are responsible for their own profits and losses within this total.

VI. Contracted investment and mode of operation:

It means that all enterprises, institutions, companies and other group meal demanders unconditionally or conditionally deliver their own venues to group meal enterprises for independent preparation, decoration, self-built personnel and independent operation. Demand side can reduce the financial pressure brought by investment, as well as the uncertainty of business demand and the professionalism of group meal service in the process of preparation and decoration. The investment of group meal enterprises is in exchange for a longer business cycle than other management models.

At the same time, in the early stage, the two parties negotiated to determine the dining standards and related service management standards of catering products in group dining service places. Group catering enterprises purchase the facilities and equipment (generally excluding the main facilities and equipment) and necessary articles and appliances needed for the operation of the above places, and are responsible for deploying relevant management talents and service talents to provide catering services.

The price composition of catering products provided includes: food raw materials, energy costs such as water, electricity and heating, normal low-value consumables and related costs, daily maintenance costs of facilities and equipment, amortization of decoration costs, employee salaries and insurance costs, operating profits and taxes. The enterprise shall bear all expenses, operate independently and be responsible for its own profits and losses.

Seven, large group catering service mode:

Provide group meal delivery service according to the specific requirements and standards of group meal demanders for catering products. At the same time, it provides on-site catering services for large-scale activities and holiday dinners such as business offices, enterprises and institutions. The forms of group meals include full buffet, semi-buffet, flavor staple food set meal, a la carte meal and so on.

Remarks: The above are the classification of some main business models of group meals, which are more detailed. It is also possible that each mode is different and can be changed and combined according to the actual situation of the demand side. There may also be other business or management models. Of course, in the choice of realistic mode, self-management, contract management and entrusted management are the most popular and have the most choices.

What are the main features of group meals?

First, the characteristics of running time:

1, mainly breakfast and Chinese food every day. The number of people who eat dinner is generally very small, and there are even no guests to eat. Some group restaurants only deal in Chinese food. According to the particularity of the industry, some group meal consumers are open all year round;

2. The average annual business days is about 250 days, and the specific business hours depend on the working hours of Party A, mostly five days from Monday to Friday, and are basically closed on Saturday and Sunday. At the same time, it is basically closed for rest on national holidays, and some (troops, hospitals, banks, etc.). ) There is no rest day all the year round.

Second, in terms of daily operation characteristics:

1, "Four Limited". Limited time, limited space, limited price and limited number of consumers;

2. Operation mode. There are both on-site production and sales, semi-distribution, and on-site simple processing and sales, distribution of processed food;

3. Consumer groups. The consumption groups of group meals are relatively fixed. In a long period of time, the fluctuation is generally small (but the number of people eating before and after legal holidays is unstable);

4. Feeding mode. There are generally three catering modes for large-scale group meals, namely staff meals, higher vocational meals, business banquets and conference meals. Therefore, the enterprises they serve have higher requirements for professional level and staffing;

5. Product structure. Generally, it is divided into set meal (with different prices), a la carte, flavor set meal, domestic flavor snacks, foreign specialty catering products, etc.

6. Innovation and development. The varieties of catering products are relatively fixed, and there are some limitations in innovation and new product development due to their price restrictions;

7. Sales price. The sales price of catering products is relatively stable and low (even if the price rises sharply during this period, etc. );

8. Meal time. Consumers' dining time is very concentrated and short, which requires high service speed and on-site coordination and management level.

9. Operation management. Because the number and time of dining are relatively fixed, it can be arranged in advance and can be produced, processed and sold relatively quantitatively;

10, both parties coordinate. Group meal service is different from commercial catering enterprises such as Chinese restaurants. In daily management, the supply and demand sides constantly communicate and adjust to improve and perfect the quality;

1 1, enterprise benefit. Because the number of diners is relatively fixed, the income is relatively stable and predictable. But the profit is very low. Generally, the profit rate in the third quarter is relatively high;

12, less cash. Because many demanders will settle accounts as a whole next month. Collective dining enterprises should pay staff salaries, raw material costs, operating expenses, etc. In advance, and swipe your card every day, so the cash flow is relatively small (it may be different according to the actual situation of each consumer group).

Third, the overall characteristics of the industry:

1, brand creation, aiming at the differences in food preference, population composition, dining environment, price difference and operation mode. At present, it is difficult for all groups of group meal consumers to form a real group meal brand enterprise, and there are only large and small differences between enterprises. Unless the market is subdivided from the management policy and the advantages are highlighted;

2. Business risks. Collective dining enterprises bear great pressure of public safety and health responsibility. In the process of catering service, there are many operational links, service links and management links, and a little carelessness may lead to health and safety accidents. And it will have an immeasurable impact on the image and reputation of the group meal company, which may be devastating.