摘要
在微利时代的背景下,武汉餐饮企业利润缩减、持续洗牌、缺员运营成为常态,一些餐饮陷入了低价陷阱、从大众化走向低质化、贸然转型和跨界、陷入"跟风、模仿、扎堆"等病态式发展。基于对这些问题的分析,文章提出了实施产品延伸拓展、差异化错位经营、网络化和信息化、多维成本控制和人力资源可持续发展等策略。
Under the background of low profit era,Wuhan catering enterprises profit squeeze,continuous shuffle,vacancies operation become the norm, some restaurants in a low price trap, transition from popularity to low-quality, rushed and crossover rashly,into a ＂copycat,imitate, cluster＂ and other pathological type development.Based on the analysis of these problems, this paper put forward strategies for the implementation of product extension development, differential dislocation management, networking and information technology, multidimensional cost control and sustainable development of human resources.
出处
《企业技术开发》
2016年第9期90-93,共4页
Technological Development of Enterprise
基金
武汉商学院科学研究项目"微利时代武汉餐饮企业经营管理创新研究"(2013G012)
关键词
微利
武汉餐饮
经营创新
low profit
wuhan catering
management innovation
