Operating China's catering industry

Author: Ren Kuan
Publisher:
Publish Date: 2006-05-01
Features: With the rapid economic development of China, its global standing is continuously improving, especially after joining the WTO, China has officially integrated into the international community. Chinese culinary culture boasts thousands of years of history and has been deeply loved by people worldwide since ancient times. The Chinese catering industry remains largely unfamiliar to the capital market, almost a virgin territory. Against this backdrop, this book was born with a clear objective: to pave the way for the capital market to enter the Chinese catering industry, bridging the food industry and catering sector through a retail model. The book provides a comprehensive theoretical framework to guide the development direction of the Chinese catering industry, viewing it as the second retail industry (retail industry refers to shopping malls, supermarkets, etc.), serving as the terminal channel for the food industry and related sectors. It categorizes the Chinese catering industry into ten types of business formats—hotpot restaurants, barbecue restaurants, noodle shops, rice noodle shops, rice bowl specialty stores, restaurants, snack shops, buffet restaurants, casual dining restaurants, and bakery stores (food stores in the catering industry)—and conducts an in-depth industrialization analysis for each. In a bold and strategic manner, the book proposes methods to ensure the long-term vitality of time-honored Chinese brands, elaborates on the differential and service-oriented advantages of the Chinese catering industry, and argues that over the next few decades, the Chinese catering industry may be the only Chinese retail service capable of establishing and developing overseas.