Chef Fei's chili fried meat adheres to direct sales and creates a benchmark for innovation in Hunan cuisine.
In the catering industry, the food delivery business has become an important battleground. There is a restaurant brand that chooses to go off the beaten path and refuses to do takeaways. This brand is Chef Fei's chili stir-fried meat. This article will take you through the development of Chef Fei, the brand concept and his innovative measures in the industry.
Body. 1.The development history of Chef Fei.
Chef Fei Chili Stir-fried Pork is a catering brand based on Hunan specialties, and its founder Fei Lianghui was born in Hengyang, Hunan, the birthplace of Hunan cuisine. Fei Lianghui believes that the growth trajectory of a brand is closely related to the values of the founder. Therefore, Chef Fei has always adhered to the direct sales model, from the region to the whole country, and now has more than 90 directly operated stores across the country.
2.Reasons not to do takeout.
There are three main reasons why Chef Fei refuses to do takeaway: First, packaging will compromise the condition and quality of the dishes;The second is that the takeaway dishes lack the pot gas of on-site cooking;Third, customer experience is more important than turnover. Chef Fei firmly believes that only by providing high-quality dishes and services can we win the reputation and trust of customers.
3.Category innovation strategy.
In order to achieve breakthrough development, Chef Fei chose a large-scale single product strategy. They believe that stir-fried pork with chili pepper is the dish with the highest order rate in Hunan cuisine, so they decided to start from this dish and give full play to their advantages. In addition, Fei Lianghui also said that if the catering industry wants to achieve large-scale development, it must take the road of standardization and innovation.
4.Talent training and incentive mechanism.
Chef Fei attaches great importance to the cultivation and motivation of chefs. They use handmade and responsible dishes to ensure the stability of ingredients and the consistency of the taste of dishes. In addition, Chef Fei has also designed a clear career promotion channel and mentorship system to enhance the chefs' sense of honor and belonging. At the same time, Fei Lianghui linked factors such as customer evaluations and the order rate of dishes to the salary of chefs, so that chefs can become "partners" of the restaurant.
5.Challenges and future prospects.
Although Chef Fei has made some achievements, the supply of talent is still a huge challenge in the catering industry. In order to solve this problem, Chef Fei will continue to strengthen the internal training and talent selection mechanism to improve the professional quality and service level of chefs. At the same time, Fei Lianghui said that Chef Fei will continue to maintain the brand's persistence and innovative spirit to provide consumers with a better Hunan cuisine experience.
As a Hunan cuisine brand that adheres to direct sales and is committed to category innovation, Chef Fei has established a good reputation in the industry. In the future, Chef Fei will continue to uphold the brand concept, strive to improve product quality and service level, and bring more beautiful dining experience to consumers.