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其创新在于将零售的超市模式和餐厅运营相糅合,探索无厨房无厨师新的盈利模式,食客则收获全新的消费体验。近几年,随着国八条政策的出台,四高一低实际因素的限制让餐饮企业利润降低,餐饮这一传统行业陷入低迷当中,似乎怎么做都不赚钱。这种情况使得很多餐企开始探索新的运营模式,例如充分利用了互联网的皇太极、雕爷牛腩,玩新概念主打“没有筷子的餐厅”的海鲜类餐厅水货。深圳饕客海鲜餐饮管理有限公司(下称饕客海鲜)创办的“TAKE海鲜超市”也是探索者之一。
Its innovation lies in the retail supermarket model and restaurant operations phase blend to explore the new kitchen without a chef profit model, diners gain a new consumer experience. In recent years, with the introduction of the State’s eight policies, the highs and lows of actual factors have reduced the profitability of catering enterprises, and the catering industry, which is traditionally in the doldrums, seems to have done nothing to make money. This situation has led many companies to explore new business models. For example, they made full use of the Internet’s Huang Taiji, carving the sirloin, and playing the new concept flagship “Seafood restaurant without chopsticks”. Shenzhen Foodie Seafood Restaurant Management Co., Ltd. (hereinafter referred to as gourmet seafood) founded the “TAKE seafood supermarket” is also one of the explorers.