【Dahe Finance Cube Reporter Ding Yangtao Intern Chen Xingran Wen Li Bo Photography】For restaurant chain brands, what is the key to steady expansion and extension of service tentacles? Answer: digitalization and ** chain. On March 2, at the first "Meal Creation Union Private Sharing Meeting" held in Luyi County, Zhoukou City, Huading Cold Chain, the head of the restaurant chain brand and the digital ** chain service provider Huading Cold Chain from all over the country brainstormed on the forum of "How to co-create the ** chain with the brand in 2024".
Wang Jun, CEO of Huading Cold Chain, mentioned in his speech that digitalization and first-class chain are the foundation of the dream of 10,000 restaurants of catering brands. "The data shows that in 2023, the national catering revenue will be 53 trillion yuan, the brand chain rate is more than 20%, and there are 7 10,000-store chain brands. There is no shortage of brands such as Guoquan Shihui, Mixue Bingcheng, and Luckin Coffee. Wang Jun believes that Huading cold chain should serve the growth of more excellent Wandian brands with an efficient digital chain.
We now have a total of 2,200 stores across the country, but at the beginning of its establishment at the end of 2018, it was difficult to find the best business in the market that could provide full cold chain logistics services. Yuan Zelu, the founder of Kuafu Fried Skewers, said at the forum that Kuafu Fried Skewers then found Huading Cold Chain, which helped it solve the problems of cold chain distribution and digital management.
Liu Zhiqiang, marketing director of Huading cold chain, then quipped that Kuafu fried skewers chose to cooperate with Huading cold chain when there were only 400 stores, but the other party gave himself several problems in a row.
At that time, I made a promise that we would deliver the goods wherever the Kuafu fried skewer store opened. As a result, they have successively opened stores in Golmud, Dali, Lijiang, Alxa and other places, which have put forward higher requirements for our distribution capacity. Liu Zhiqiang believes that it is the high-standard service demand put forward by Kuafu fried skewers that makes Huading cold chain realize its own shortcomings, continuously extend warehousing and digital capacity building, and the two sides are growing together in mutual accompaniment.
Zhao Gang, the founder of Huaxiaoxiao Xinjiang Fried Rice Noodles, has mentioned more than once that "digitalization, first-class chain, and branding" are the troika that promotes the chaining of restaurants in China. "2023 is a period of rapid development for Huaxiao, with the number of stores growing from 400 to more than 1,000, which also puts forward a higher demand for cold chain distribution. Zhao Gang said that it was difficult to find a first-class chain company that matched his business.
We don't just need a cold chain distribution company, it must also have digital capabilities, look around and find that Huading is the most reliable, it not only has a complete distribution network, but also has strong digital capabilities. Zhao Gang believes that the digital capabilities of Huading cold chain have greatly reduced the cost of digital management of small stores, and the two sides have completed the system docking in less than a week, "When I see the sentence of 'Fa County Township Cold Chain, Find Huading', I know that I am in the right place." ”
Compared with accompanying Kuafu fried skewers and helping Hua Xiaoxiao Xinjiang fried rice noodles, Huading cold chain is more like an empowering role for Yumantang ** chain and its hot pot brand Zhu Guangyu.
Zhu Guangyu hot pot is better than innovation, our research and development is always in the research and development of new products, after the formation of new products, they will be caught in the product library for stores to choose and use, and then selectively sell the products needed by the market. Huang Ao, director of Yumantang** chain, said that the company's marketing department and R&D department are a complete chain for new products, playing the role of connecting the previous and the next, and the marketing department must have a keen sense of smell to seize the market.
Talking about which specific products are more suitable for the joint co-creation of catering brands and **chain, Huang Ao said that in the hot pot track, beef, animal organs and other products are suitable for co-creation. "Because when the first chain enterprises and different brands cooperate, they can accumulate enough demand, so as to get the bargaining power of the upstream businessmen, and then delegate this bargaining power to the catering brand, it will form an infinite space for cooperation, and the hot pot brand has a particularly large demand for beef and animal organs. Huang Ao said.
Through this forum, the promotion of digitalization and the potential energy of the chain for the catering brand has been jointly recognized by both the catering brand and the chain. In 2024, whether the restaurant chain brand can make a gold in the cooperation with the first-chain service side remains to be tested by the market.
Editor-in-charge: Shi Jian |Reviewer: Chen Xiaojuan |Review: Li Zhen |Supervisor: Wan Junwei.