The person in charge of the Meituan wine brigade layout prefabricated vegetables+robots. Is the hotel catering take off?

Recently, Global Brigade News was informed that the Holdings subsidiary of Nonburch Technology (Beijing) Co., Ltd. (Beijing) Co., Ltd. (hereinafter referred to as the "Mars Continent").

According to the information of the company, the Mars continent was established on April 15, 2022. The business scope includes food production, urban distribution and transportation services, beverage production, catering services, and so on.

According to people familiar with the matter, Mars continent is the emerging prefabricated brands under the Runau Technology, focusing on the research and development, production, aggregation, sales and brand culture of RTH/RTC (Kuaishou/Self -heated Food) prefabricated dishes. From the perspective of specific businesses, B -end and C -end have involved. Among them, C -terminal users create food solutions, and the B -end business is to create a prefabricated vegetable supply platform for catering and retail companies.

Although the Emona Technology is low-key, its CEO is Guo Qing (old K), a member of the former S-Team, the co-founder and CPO Yang Jiancheng as a former CTO and a veteran. experience.

Earlier, Blogon Technology was more well known to the market for its independently developed robotic products.

Public information shows that Emona Technology is a robotic R & D and application company for life service scenarios. The product covers hotel self -service terminals, distribution service robots and other categories. Technically, it has a number of patents and innovation applications.

It is worth noting that in the product line of Emonicon Technology, in addition to the robots such as the delivery robot and the self -help check -in robot, which are mostly used in the hotel scenes, there are also its smart kitchen innovative brand "meals". According to the WeChat public account of the mealist, the brand certification subject is Beijing Jiajun Catering Management Co., Ltd., a wholly -owned subsidiary of Nabe Technology, with a public account registration time in March 2022.

At the same time, the meals also officially launched the first automatic smart fried robot small steel cannon 1.0 for the market for the market.

This may mean that in the future, Emona Technology may truly implement a new industrial chain for cooking robots+prefabricated dishes.

01

Prefabricated dishes help dinner fast meals take off

If you want to say the keywords of the consumer market in 2022, prefabricated dishes should be deserved.

Generally speaking, prefabricated dishes refer to the finished products or semi -finished products made of farmers, livestock, poultry, and aquatic products with various auxiliary materials. Generally, the market-oriented is the traditional 3R food, that is, the three major products of cooking, food, heating, and food, and "An Analysis Report of the Development Trends and Business Layout of China's Prefabricated Crepery Industry from 2022-2023" released by Ai Media Consultation Among them, the distribution food is also included in it. The C -end represents the companies in Hema and Park Park Supermarket.

At present, there are roughly four types of prefabricated vegetables on the market: first, raw materials in the upper reaches of the industrial chain and the cost advantage of raw materials, such as the traditional company of fish and shrimp cultivation in Fishfish and Zhengda; the other is to have central kitchen, production and processing capabilities Enterprises, such as Sanquan, Missing and other quick -frozen product companies; third, offline catering, hotels, and stores with retail capabilities; fourth, emerging brands with Internet operations and marketing capabilities.

From the classification, you can also see that in addition to the edible products that can be edible, the quick -frozen dumplings, chicken nuggets, etc. in daily life are prefabricated dishes. In the hotel scene, the pots launched by major hotels in the New Year's Day are also a type of prefabricated dishes.

Hotels are not new to consumers to sell prefabricated dishes.

In early August, the prefabricated dishes of the Jinling Hotel officially opened online pre -sale; but as early as the epidemic occurred, Fengyue Hotel released a new catering brand "Yuexi", trying to cooperate with social catering to launch prefabricated dishes to ordinary consumers; Huanglong Hotel Selecting related cooperation with Hema Xiansheng, the two parties adopt the new catering retail model vertically until the C -end consumers, launching joint preparatory products including Buddhist jumping walls, Hangsanxian, and Babao Rice consumer group.

The hotel directly launched a prefabricated dish brand for the market, which can be simply called "self -produced export", which is one of the application scenarios of prefabricated dishes in the hotel industry, but this is more of a high -end hotel that is excellent enough for its own catering; The application application is to use prefabricated dishes directly in the hotel and restaurant.

From the perspective of TOB, He Qiang, vice president of Huazhu's high -end brand catering business, said that the use of prefabricated dishes in the hotel is more to solve standardization and labor costs under the premise of ensuring quality and taste.

Under the continuous pressure of hotel revenue, this "fast -food fast food" method is becoming a direct path for hotel cost reduction and efficiency, helping some hotels that do not sell catering as a selling point to reduce costs. In recent years, the trend of fast -food fast food is gradually expanding. The reason why there is such a trend is that the traditional dining brand has a heavy model, high labor costs, and excessive relying on the general pain points of chefs.

Falling in the actual scenario, if most of the buffet breakfast or mid -range hotels are provided, the chef needs to be made every morning for the meals every morning. In a scene, the hotel purchases prefabricated vegetable bags from prefabricated vegetables and early heat products. It is directly heated for hotel residents to eat. On the one hand, hotels are conducive to reducing costs and efficiency. On the other hand It's not difficult to accept.

He Qiang believes that from the perspective of actual application scenarios, the current frequency of pre -equipped vegetables in the hotel is more widely used. In addition to purchasing net vegetables with prefabricated vegetable manufacturers, most of them are Ready to Cook foods. Affected by the characteristics of extensive classification and complex categories in the prefabricated vegetables itself, the problem of prefabricated vegetables in hotel and restaurants is also more complicated.

To put it simply, the use of prefabricated dishes may be reduced to a certain extent. "But the hotel needs to comprehensively consider the quality, manpower, capital investment, etc. at the current prefabricated dishes in the catering scene of high -end hotels. The frequency appears higher, and many colleagues in the industry are piloting. "He Qiang said.

02

Prefabricated dishes+stir -fried robot, 1+1> 2?

In the final analysis, the use of prefabricated dishes in the hotel is to solve the problem of cost and efficiency. It is also closely related to this pain point. From the hot pot to the addition of ingredients, seasonings, and spoon speeds, the full process of the whole process of cooking is sOP, and the robotic robot is undoubtedly the best synonym for the fast meal and standardization.

Zhu Xi, the person in charge of the Market of the Buloya Technology Market, said that for the catering, the chef is the lifeblood of a business. The good chef decides the good taste. The scarcity is more scarce; at the same time, the training and management costs of chefs are high. For restaurants, it is not just a matter of reducing costs, but also a lifestyle.

"The emergence of cooking robots represents the optimization of production tools. The purpose is to assist the reduction of the labor cost of hotels and the improvement of meal efficiency. Under the normalization of the epidemic, how to improve the ability to resist risk, reduce the ability of corporate operators, reduce the ability to resist risks, reduce Fixed investment is the top priority, and the combination of people and machines will solve this problem. "Zhu Xi said.

According to people familiar with the matter, a fast -food store of 5 people in a back kitchen is required, and the average salary of the kitchen will exceed 9,000 yuan. If in the hotel, this number needs to be increased. After using the fried robot in the fast food store, the labor cost of the store is reduced by more than 50%, the salary of the kitchen personnel decreased by 67%. With the income unchanged, the cost was reduced by 8.7%, the profit was increased by more than 30%, the profit margin increased nearly near 9 percentage points.

The hotel is unavoidable.

So, can the use of prefabricated dishes+stir -fried robots in the hotel scene can make the hotel efficiency 1+1> 2?

On the recent Pharaoh Vlog, Global Brigade CCO Wang Jing asked: Is the fast -food meal and prefabricated dishes give a new opportunity for cooking robots?

From the perspective of the supply side, the degree of fragmentation of the domestic prefabricated market at this stage is still high. Few companies can master extremely decentralized offline channel networks. At the same time, Chinese food products are diverse and complicated. The concept of abstract Chinese food is very abstract. Its so -called "镬" derived is a composite fragrance unique to Chinese food. It is difficult for prefabricated vegetable companies to ensure the standardization of food taste during processing. This is difficult to "prefabricate".

He Qiang believes that although prefabricated and fried robots can also help hotels solve the problem of efficiency and labor costs, but the difference is that in the hotel restaurants with many SKUs, prefabricated dishes cannot solve the problem of full category, especially "cooking dishes". A category, and the stir -fried robot can make up for this pain to a certain extent.

A menu determines the overall operation process, various costs and final income of a restaurant. He Qiang proposed that the update iteration of the dishes is the key to the more mature operation of the restaurant. In the use of the cooking robot in the hotel, the update of software is a greater challenge for investors and restaurants. This is a problem that requires front considerations.

Zhu Xi said that the fried robot is composed of four hardware equipment, software algorithms, digital recipes, and platform operations. The focus of R & D technology is to create a good tool for being tolerant and flexible.

This contains standardization and personalization needs, and the compatibility of the two is actually differentiated with the use of scenarios. Zhu Xi believes: "Large banquet types are required to focus on the pursuit of meal efficiency and stability. On the basis of this, taste can be appropriately reduced; while small but beautiful or high -end meals pursue the ultimate and personalized taste."

And this is also a problem facing prefabricated dishes in the use scenario. Prefabricated dishes and cooking robots are not contradictory. Prefabricated dishes can save raw materials procurement and initial processing time. Stir -fried robots can save time and reduce labor. In terms of idealization, the combination of the two seems to to a certain extent to maximize the efficiency of hotel and restaurants.

However, He Qiang believes that at this stage, prefabricated vegetables+stir -fried robots are actually more suitable for the reform of hotel employee rice room. If you want to apply in other hotel catering scenarios, it should depend on the restoration of the dishes. In this regard, the production technology of prefabricated vegetable manufacturers should be The level of R & D will be very available with the development of the market.

03

V by the market, two days of ice and fire

According to Ai Media data, the size of the prefabricated vegetable market in 2021 was 345.9 billion yuan, a year -on -year increase of 19.8%. It is expected that the Chinese prefabricated vegetable market will maintain a high growth rate in the future. In 2026, the size of the prefabricated vegetable market will reach 1072 billion yuan.

Facing this future trillion market, while rapid growth, the safety hazards of prefabricated dishes have gradually surfaced. Due to lack of relevant standards and difficult supervision, prefabricated food safety risks are difficult to control. Standard, hygiene, unsafe materials, and deterioration of dishes occur from time to time. At the same time, Ai Media Data believes that prefabricated dishes have high requirements for the cross -regional operation capacity of the enterprise supply chain. It is necessary to ensure the freshness of the ingredients and provide customers with differentiated products to meet the consumption of multiple scenarios and flavored flavors. need. Due to the high requirements of cold chain and the variety of Chinese cuisine, pre -production restricting the further development of the enterprise, the consumer customer's satisfaction with the taste of prefabricated dishes is related to cooking technology, and there is a risk of difficulty in controlling control.

In the actual scenario of the hotel, He Qiang admits that for the large amount of hotels, to solve the large -scale dining scenario, it means to invest in multiple cooking robots. It is important to use the use of robots to effectively reduce labor costs and whether it really improves production efficiency; secondly, space issues are used. At this stage, the design of the hotel kitchen is based on chefs. All design dynamic lines, and at the same time, there is the problem of using the robotic meal time.

From the perspective of consumers, if it is a prefabricated brand launched by the hotel, consumers' purchase is more based on trust in hotel brands. To some extent, consumers have "packaged" a dish from the hotel.

But if the hotel uses prefabricated dishes in the restaurant, the path is not the same as the former. Not to mention whether the hotel will built a central kitchen in the supply chain, but if you buy prefabricated vegetable products out of the actual scenario, consumers choose to eat at the hotel because they trust hotel catering products. The semi -finished product made, the hotel is "lying flat", but the consumer's consumption experience is greatly reduced.

In an interview with the media, Zhao Yu, the person in charge of JD prefabricated, said that many high -end restaurants are actually using prefabricated dishes, like some large head catering companies, but consumers cannot eat it.

However, "unable to eat" does not mean that it can grow barbaric. Recently, the China Consumers Association released the "Analysis of the Consumers of the National Consumer Association Organization of the National Consumer Association in the first half of 2022", named the problem of unknown prefabricated dish logo, and said that takeaway takeaway The use of prefabricated dishes in the hall is not notified, and consumers know the right to know and choose.

With the tightening of the supervision of prefabricated vegetables in the relevant departments, the production process of prefabricated vegetable companies in the future is standardized and standardized, and the establishment of a food safety traceability mechanism will be inevitable. However, at this stage, stir -fried robots and prefabricated dishes are in the application of hotels. Whether it is the Constellation experience on the C -side, the taste of the dishes, or the use process on the B -end, there is still a long way to go.

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