#外帶外送是一門長期的生意
全國三級警戒延長至六月十四日,全國餐飲業一律外帶。
霎時間,餐廳的競爭者,從餐廳同儕,變成了調理食品、雲端廚房、家庭煮夫煮婦。
當然,餐廳原本就要和以上飲食選項競爭消費者的注意力與時間,然而,禁止內用,等於斬斷餐廳的主要命脈,也阻止「完全服務餐廳」(full-service restaurant)發揮其優勢— 創造現場體驗。一間餐廳的營收來源,假設原本有內用、外帶外送、外燴服務、活動包場,禁止內用與聚會,就只剩下外帶外送了,只能約莫涵蓋原本營收的二至三成,毛利還較低。
外帶外送,該不該做,該怎麼做?
#疫情迫使消費轉型
很多人早早跳下來做了,先做再說,拼現金流,銷庫存。一時之間也無法細想成本結構和持續性。根據美國舊金山「Golden Gate Restaurant Association」調查四百間餐廳的數據,舊金山餐廳在疫情初期,去年三月封城到去年五月之間,有六成業者外帶外送是虧錢在做。台灣業者的情況,很可能也是這樣。
也有人先按兵不動,熄燈休業。疫情存活率,比的是手骨粗,但手骨再粗,也會面臨消費轉型、人才流失的挑戰。我的意思是,這疫情不是一時半刻捱過去就行了。首先,病毒一旦進入社區,就很難走回頭路,看看鄰近的香港,即便目前屬於低風險,去年十一月初爆發的第四波疫情,也是到今年三月底、四月初才近尾聲,那是足足五個月;而即便高峰過去,也會有一段震盪期,每天都會有確診病例,只是看傳染鏈明不明確。
即便之後開放內用,應也會有梅花座、客容量限制等等規定,繼續箝制營收,與消費者出門吃飯的信心。
美國「國家餐廳協會」(National Restaurant Association)今年一月的統計資料顯示,53%的美國成年人將外帶外送視為「基本的生活方式」,並且有68%的受訪者表示,他們比疫情前更傾向消費外帶外送的食物;美國餐廳也回應以上需求,46%的家庭式餐廳或fine dining餐廳表示在去年三月至十二月之間增加了外送選項,casual dining和fast-casual餐廳的比例則是44%。即便美國正在推進疫苗施打,許多州解封,餐廳客流量回籠,外帶外送的趨勢也不會一夜逆轉。事實上,美國餐廳業者對於近在眼前的全面解封,仍然有疑慮,因為去年真的讓他們怕了,如果不小心再來一次封城怎麼辦?
正在重啟營業的美國餐廳,還遇到另一個問題:徵不到人。先前疫情的失業潮,逆轉成為人才荒,許多餐廳員工不願意回到餐飲業,或者因為領取政府補助而未回應徵才需求(但許多州正在收緊失業救濟)。對於重視服務、強調手藝的餐廳而言,解僱了團隊,很難再把一樣有才華、有默契的成員組回來。
#外帶外送是長期戰
這是一場長期戰;病毒進入台灣社區後,趨勢更明顯了。解方是疫苗,沒有錯,但我們都知道那要花一段時間,目前餐飲業的作戰持續到今年底,都是樂觀的。
餐廳經營者動起來,一方面回應消費趨勢;二方面保住團隊人才;三方面維繫供應鏈,食材生產者、進口商、酒商、餐具商等等等等,牽連範圍很廣。
尤其,對於重視手藝與服務的餐廳來說,與疫情搏鬥的困境,其實是一個「去廚師化」的過程。外帶外送、調理食品、雲端廚房,越能標準化越好,越有一致性越好,即便會減損個性與才華的光亮,只要送到消費者手中具備穩定的水準,最妥當。各位廚師們,你們不會不服氣嗎?
求生為先,很無奈地,外帶外送可能是眼下最直接的變現方式,如果要做,主廚與餐廳業主就要把外帶外送看成一門相對長期的生意。若著眼於調理食品,或也是做出更美味產品的契機。積極地想,這或許是正向循環的起點。
把外帶外送建制化,相當於,開一間新餐廳。聽起來頭大,但是,餐廳不能一直仰賴熟客的愛心與義氣。我說的是,沒有電子支付,只能現金面交或者轉帳;外帶自取流程不便,外送時間難以控制;餐點打包冷熱不分,失溫衰退;餐點本身禁不住運送。
這些都是痛點,都要解決,而一旦解決了,生意會更上層樓。
#第三方外送平台的替代方案?
我原本經常使用第三方外送平台,這陣子我刻意不用,直接支持餐廳的外帶外送。身為消費者,我希望外帶外送的體驗可以更流暢,我會更樂意訂購。就像,以前總會想一週挑個幾餐去餐廳吃,現在的情境,就是轉成外帶外送。
此刻會讓我考慮是否選擇某家餐廳的外帶外送,有二大因素:付款方式、運送方式。最理想的狀況是,我可以線上付款,並有外送員直接將餐點送到我家門口,完全零接觸。
第三方外送平台直接解決這二個問題,但餐廳付出較大代價,二大主流UberEats、Food Panda的高額抽成(35%),尤其對成本結構以內用為主的業者造成傷害。有什麼替代方案?概括來說,只要抽成沒那麼高(例如20%以內),卻能同時提供訂購介面、金流服務、物流服務,對於餐飲業者就比較有吸引力。例如新加坡商線上訂餐系統「Oddle」,或者開闢外帶外送服務的「inline」,都是抽成較低的方案。
有沒有可能餐飲業者自己搞定第三方支付與物流呢?第三方支付如Line Pay、街口支付,手續費約莫2.3%,只有金流服務,沒有訂購介面、物流服務,餐廳老闆要自己斟酌;至於物流,Lalamove爆單的情況下,越來越難媒合司機,是否有可能將餐廳的閒置人力轉為物流服務?
外送平台的替代方案,是不是有可能用「合作社」的模式來經營?這是我看到的一個美國案例:「Loco Co-Op」,一個由餐飲業者自己經營的外送平台。他們的做法是,設立一定數量的股份,假設一股二千美元,餐廳業者可以來認購,分店數量越多的業者,可以認購更多股。想加入的業者也未必要認購股份成為投資人,也可以單純加入成為會員。一旦成立,其運作就和一般外送平台沒什麼二樣:由承攬司機負責運送,用平板來操作後台;消費者則是下載app來訂購餐點。雖然期初仍要向使用服務的業者抽成15%,但希望隨著規模擴大而能降低抽成。
和一般外送平台不一樣的地方是,這外送平台的盈餘,會分配給各該投資人,也就是餐廳老闆自己;若有剩餘,也會以回扣的方式,依照餐廳業績,發放給非投資人的餐廳會員。
合作社的外送模式,是否有可能讓幾個相熟的餐廳老闆自己就組織起來呢?
又或者,政府能積極介入?高雄市政府「高雄好家載—防疫互助經濟」紓困方案,讓閒置的計程車投入外送,就是很好的作法。根據自由時報5月29日的報導,此方案「整合餐飲業、點餐平台與一卡通,由14家計程車隊擔綱外送,民眾只要點餐滿499元,高市府就補貼85元基本車資,讓運將將美食送到家,預計下週上路。」
#問題定義了生意
最後,想與大家分享一段很棒的話。
美國餐飲大亨、創辦Shake Shack漢堡、Union Square Cafe的Danny Meyer,在NPR的podcast節目《How I Built This》中,提到他的外祖父、也是一位成功企業家給他的建議:
「別再抱怨問題;問題定義了生意。生意做得好的人,不是那些問題最少的人,而是那些善於解決問題、享受其過程,並和優秀的同僚一起面對的人。」
("Stop complaining about problems; problems are the definition of business. The people who do best in business aren’t the ones with the least problems, but are the ones who solve their problems better and have more fun doing it with better people.”)
與大家共勉。
(圖為Wildwood與Tart Taipei的外送餐點:牛排沙拉、酥脆中卷、貓耳朵麵、炙烤玉米、焦糖布蕾塔、班蘭咖椰塔、草莓香草塔。)
同時也有9部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this episode, we decided to live a day as Korean! Korean culture has taken the world by storm in recent years, with their food, drink and music be...
「the restaurant association」的推薦目錄:
- 關於the restaurant association 在 Facebook 的最讚貼文
- 關於the restaurant association 在 Jane黄明慧 Facebook 的精選貼文
- 關於the restaurant association 在 Jane黄明慧 Facebook 的最讚貼文
- 關於the restaurant association 在 Zermatt Neo Youtube 的精選貼文
- 關於the restaurant association 在 BenRanAway Youtube 的最佳解答
- 關於the restaurant association 在 Culture Trip Youtube 的精選貼文
the restaurant association 在 Jane黄明慧 Facebook 的精選貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工,不仅刀工精细,菜品形态精致更是享誉天下。来自江苏南通的王宏建,曾学习这门厨艺,特别在节目中展现刀功,烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地,更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河,还有江南最迷人的园林艺术,江苏每一座城市都散发着独特魅力!
《不同凡飨》第8集,让我们跟随主持人黄明慧与嘉宾王宏建,一起品一品碧螺春,大啖淮扬菜,畅聊江南之美。
▌出品:吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作:访问The Interview
▌合作支持:中国工商银行、马来西亚中国餐饮业协会
▌媒体支持:畅游行
【看节目 送奖品】
记得一定要把节目看完哦~因为每一集我们有总值超过RM2000 的餐券,以及一份为期1年的《畅游行》月刊杂志(共12期)要送给你哦!
参加规则:
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号;
2. 按赞并分享此视频(记得要将帖子设为公开哦!)
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们:
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系?
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游,因为......(不超过120字)
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer: The Interview
▌Supported by:Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
the restaurant association 在 Jane黄明慧 Facebook 的最讚貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工,不仅刀工精细,菜品形态精致更是享誉天下。来自江苏南通的王宏建,曾学习这门厨艺,特别在节目中展现刀功,烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地,更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河,还有江南最迷人的园林艺术,江苏每一座城市都散发着独特魅力!
《不同凡飨》第8集,让我们跟随主持人黄明慧与嘉宾王宏建,一起品一品碧螺春,大啖淮扬菜,畅聊江南之美。
▌出品:吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作:访问The Interview
▌合作支持:中国工商银行、马来西亚中国餐饮业协会
▌媒体支持:畅游行
【看节目 送奖品】
记得一定要把节目看完哦~因为每一集我们有总值超过RM2000 的餐券,以及一份为期1年的《畅游行》月刊杂志(共12期)要送给你哦!
参加规则:
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号;
2. 按赞并分享此视频(记得要将帖子设为公开哦!)
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们:
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系?
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游,因为......(不超过120字)
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer: The Interview
▌Supported by:Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
the restaurant association 在 Zermatt Neo Youtube 的精選貼文
For this episode, we decided to live a day as Korean! Korean culture has taken the world by storm in recent years, with their food, drink and music becoming commonplace. I was approached by the Korean Liquor Association to experience it fully for one day, with an emphasis on Korean Traditional Liquor. Joining me were three beautiful Korean promoters, Grace (@luvgahyun), Rachel (@boyeon_aa) and Melody (@melody_melody___), where we all dressed in traditional Korean attire, the hanbok.
We went to Hyang Yeon Korean B.B.Q. Restaurant where we indulged in an extravagant spread of Korean food with a live BBQ station, including Prime Beef Short-rib, Japchae (Korean Glass Noodles) and Buchimgae (Korean Pancakes). We paired Korean Traditional Liquors with the food we ate, elevating the meal greatly.
It was such a lovely experience that we decided to do an elaborate feast for dinner. We headed to Koryo Mart, a mart specialising in Korean products, to stock up on Korean Traditional Liquors that we had washed down the previous meal with. Then, we went to Go! K-BBQ to takeaway food for dinner. Go! K-BBQ dry-ages their meat while also offering the usual excellent Korean fare.
Setting up back at the studio, we ate Korean Beef Stew, Bossam, Stir-fried Squid and Kimchi Fried Rice. Promoter Rachel stood in as a bartender, whipping up delicious cocktails with the Korean Traditional Liquor we got from Koryo Mart. It was a thoroughly enjoyable experience, especially with my three companions and as I rarely drink. Pairing Korean Traditional Liquors with food correctly can enhance your dining and social experience greatly, as I learned during this video.
All the alcohol drank in this video can be found at Koryo Marts and K-Markets island-wide! Thank you, Korean Liquor Association (한국전통주수출협회) and JY Korea Company (www.jykoreacompany.com).
Korean Traditional Liquors:
1. Andong Soju
2. Leegangju
3. Munbaeju
4. Bokbunjaju
5. Sogukju
Places visited:
Hyang Yeon Korean B.B.Q. Restaurant
80 Amoy St #01-01
Singapore 069899
Koryo Mart (고려마트)
161-163 Telok Ayer St
Singapore 068616
http://www.koryomart.co.kr/
https://facebook.com/koryomart
Go! K-BBQ
76 Amoy St
Singapore 069895
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the restaurant association 在 BenRanAway Youtube 的最佳解答
We had so much fun living as a Korean for a day and trying all the Korean traditional liquor.
*This video is sponsored by Korean traditional liquor Export Association 한국전통주수출협회*
Korean Restaurant:
- 0.bba_bbq_jjajang / 오빠 BBQ 짜장
https://instagram.com/o.bba_bbq_jjajang?igshid=1oswrvrlqokck https://g.co/kgs/Vo8mre
- Todamgol / 토담골
https://www.facebook.com/Todamgol-110162827313174/
Korean supermarket:
- 고려마트 K-MARKET http://www.koryomart.co.kr/ https://m.facebook.com/koryomart
We are also featured on Korean LangOppa 언어탐닉: https://youtu.be/tHiCB5zqcgs
In collaboration with http://www.jykoreacompany.com
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the restaurant association 在 Culture Trip Youtube 的精選貼文
Cultural influences from Hawaii to Tokyo combine to pack a fresh punch into familiar foods at chef Troy Guard’s Denver restaurant, TAG. Experience a collision of traditions and tastes in Season 2 of Culture Trip’s award-winning series Hungerlust, as chefs serve up stuffed mussels in Istanbul, Cuban coffee in Miami, all-American burgers in Reykjavik, sushi in Puglia, insect tapas in Berlin, patisserie in Bangkok and LA flavours in Las Vegas.
Proud locals open their kitchens and communities, revealing incredibly diverse, culturally important and community-driven dishes, all against the backdrop of some of the world’s most vibrant and culinarily rich cities. Season 2 explores how food can embody a collision between cultures, mindsets and ideas. We look at dishes in which East meets West, foods influenced by migration, future trends and the power of travel. Join us to meet the unique personalities of the chefs bringing their ideas to life through plates of food.
Satisfy your appetite for the unknown with Hungerlust in association with The United Explorer Card. Stream the full series on https://culturetrip.travel/3JhQkG
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