Prefabricated Round Table Salon: How to see the hot pre -production track?

With the fiery prefabricated dishes, whether prefabricated dishes or fake prosperity have become the topic of controversy in the industry. In this "prefabricated vegetable round table salon", the views shared by the big coffees may bring us some inspiration.

According to data, the size of China's prefabricated vegetable market in 2021 was 345.9 billion yuan, and the forecast of 2022 was 419.6 billion yuan. If calculated at a rate of 20%per year, the prefabricated vegetable industry is expected to reach trillion levels within five years.

Recently, the prefabricated round table salon jointly sponsored by the Red Food Network and the prefabricated dishes insight, invited He Guangqi, the founder and chairman of Laigu Group, Li Jian, CEO & New Spicy Road, CEO & New Spicy Road, and Zhang Tianyi, the founder of Ba Man Hunan rice noodles, and Zhang Tianyi. Huang Geng, the founder of the Pony Song Strategic Marketing Consulting Company, and Huang Geng, chairman of the Fashion and Leisure Committee of the World Catering Industry Federation, launched a wonderful discussion on the prefabricated vegetable track on the air.

The concept of prefabricated dishes is currently too large, making it difficult for the industry and capital to correctly valuation

Regarding the prefabricated dishes on the vent, He Guangqi, the founder and chairman of Laibu Group, said that almost everyone is now in the catering industry to make vegetables. Prefabricated dishes not only become the focus of the catering industry, but also the darling of the capital market.

In response to the development prospects of prefabricated dishes, He Guangqi said that everyone has different ideas and insights. The main thing is that there is no clear classification of the category of prefabricated dishes in the industry, or in the stage of primary development.

He Guangqi said that first, the concept of prefabricated dishes has not reached a consensus in the industry, such as semi -finished products (central kitchen), quick -frozen vegetables, canned food, instant noodles, balls, etc. It is difficult to recognize and cut some issues when the range is too large. On the other hand, most of these prefabricated products have actually available for long -term products, not a new category, new things, or new tracks; therefore, it is important to clearly and accurately understand the track of prefabricated dishes. In order to have a correct judgment and valuation of the market.

Second, if the food industry is treated with the food industry that is made well, if this category is called prefabricated dishes, it is not optimistic about this track from a personal perspective, because my country's takeaway is very convenient. Everything can be delivered to the house fresh, which is better than consumers who take it out of the refrigerator and heated.

Third, technical barriers need to be resolved. He Guangqi said that with his experience in catering for more than 20 years, prefabricated dishes have to retain the original taste and have certain difficulties and technical barriers. In addition, because prefabricated dishes are new concepts, group standards, bids, and national standards need to be established, and the corresponding national regulatory standards also need to be resolved.

Fourth, the prefabrication of ingredients has a certain development space, and it is also an inevitable trend. Laowu Group had previously established a group to study the prefabricated field. For the judgment of the sector, there are many controversy within the company. After research, we found that there is a chance for small -scale prefabricated dishes, but the development of a certain brand in a large scale is There are some difficulties in prefabricated dishes.

△ Picture source: Photo.com

He Guangqi said that there is a business sector under the Langbu Group called Laibca Food Company. It mainly does hot pot bottom material, dipping sauce, etc. It has been established for more than 4 years. The annual revenue has increased by more than 30 %. I have pre -made vegetable products such as glue chicken pot, pork belly chicken pot, sheep scorpion hot pot, etc. At the same time, the group has also entered the layout of the food and outdoor consumption scenes of fried barbecue skewers. At present, in this regard, this area Strategic deployment has a certain development prospect.

From the perspective of cost structure, prefabricated dishes are an inevitable choice for the development of many dining companies

Li Jian, the founder of Xin Liangji CEO & New Spicy Road, is almost the opposite of President He. "I am the main battle faction of prefabricated dishes now, and I am also the most scolded."

Li Jian believes that before talking about the topic of prefabricated dishes, it is necessary to have a simple definition of prefabricated dishes. "Prefabricated dishes are actually standardized products of Chinese food. future!"

To this end, Li Jian once again threw two views that had caused huge controversy in the industry.

First, 90%of the restaurants must be pre -made after 10 years.

Second, 90%of the chefs will be killed by prefabricated dishes after 10 years.

Li Jian explained: "I think so. The fundamental motivation of catering competition is still efficient. It is the easiest account. According to statistics from the China Cooking Association, 85%of the 100 restaurants are actually small and micro enterprises to solve food and clothing. Or, such enterprises that can solve a meal similar to thirty or forty dollars. In fact, most of these companies are already pre -system. Of course, there will be some cities. Go to the form. "

"But the question is. Today we will pay 10,000 yuan for a chef. After 10 years, how much do you think how much money is going to this skill? I think it should be about 25,000. Box, matching, serving the waiter, and the manager of the store, according to 1: 1, 25,000 plus 25,000 yuan, which requires 50,000 yuan to form the standard for this restaurant to produce food. "

△ Picture source: Photo.com

Li Jian introduced the reasons why he supported prefabricated dishes in detail.

"A busy Chinese restaurant, sixty or seventy dishes for two meals. This is the maximum production capacity of a chef. In fact, the account is very good. The salary of 50,000 yuan is divided by 25 working days. The cost of this vegetable gold should be 35 yuan. Assuming that the chef's salary reaches 25,000, this vegetable gold is about 35 yuan. We will calculate in this simple way. The middle and upper limit of the restaurant, 25%of the proportion of labor, this dish is about 140 yuan. There is a problem here, that is, ten years later, consumers spend 140 yuan and eat a chef's fried fish flavor shredded. There are 25%of the artificially paid to a 25,000 chef's salary, and the salary of 25,000 other people is paid. It is probably the cost structure of this restaurant. This. "" Among the rest restaurants, 15%are consumed by mid -range consumption. Why is it full of hot pots, barbecue or hot pots on the streets now, which shows the cost structure, but don't think it is what customers want to eat, the restaurant wants to eat, the restaurant wants to eat, the restaurant is the restaurant, the restaurant is the restaurant. What is selling? The essence is what the restaurant owner sells, and what the guests eat. Most of the restaurants that many guests want to eat are not made because the cost is too high. From an efficiency perspective, from the perspective of merchants, from the end In terms of cost structure, prefabricated dishes are the best choices. "Li Jian gave a conclusion.

When talking about the question of "prefabricated dishes", Li Jian thought that it would be divided into two sides to look at it.

"First of all, it is necessary to believe that the food industry technology revolution is good or not. In fact, it depends on ingredients, seasonings and heat. Second, delicious food is continuous and stable flavor cultivation. Consumers, this matter can be achieved. "Li Jian said.

The industry urgently needs to "define" the concept of prefabricated dishes, not all dishes are suitable for prefabrication

Zhang Tianyi, the founder of Baban Hunan Rice Fan, believes that prefabricated dishes are a pseudo -concept. They are explaining the concept with concepts, explaining phenomena with phenomena, and using the trend to explain the trend.

Zhang Tianyi said: "The prefabricated dishes that everyone discussed now may see a growing scene. Second, it is more to C -end, which may be a family solution."

In his opinion, the current definition of prefabricated dishes is not clear. Secondly, the prefabricated vegetable industry is increasing, but it is definitely not as big as trillions.

△ Picture source: Photo.com

Xiao Ma Song, the founder of the Pony Song Strategic Marketing Consulting Company, also said that when discussing prefabricated dishes, the industry must first define prefabricated dishes. In his opinion, to improve efficiency, prefabricated dishes may not be the only solution.

"In the past so many years, we have been trying to replace the chef with prefabricated dishes. There are many prefabricated dishes for TO B, and most of the chain restaurants are basically used. But now to B B still have another trend, that is, the opposite is to do the opposite. Today, some restaurants have begun to cook again because the reason is to encounter problems such as the decline in passenger flow, but it does not use a chef, switch to the cooking machine, and use another solution. "

For the prefabricated dishes in the TO C field, the pony Song bluntly stated, "There are too many foods in Chinese food, not all can be made into prefabricated dishes."

Huang Geng, the chairman of the Fashion and Leisure Committee of the World Federation of the World Catering Industry Federation, also recognizes the point of view of the Xiaoma Song. He believes that the Chinese people's eating habits are two levels of flavor and taste. The combination of vegetarian and vegetables should be soft and smooth, and the vegetables must be crispy. Therefore, when the enterprise is making prefabricated dishes, what kind of vegetables should be considered to be soft, smooth and crisp and refreshing.

"Not all dishes are suitable for prefabrication in advance. If you want to make this track, you must carefully analyze it. In the dishes of catering, there are many products that can be prefabricated, and many products cannot be fully prefabricated." Huang Geng said.

So, what do you think about prefabricated dishes? Welcome to leave a message for discussion!

(Author: Red Meal Industry Research Institute)

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