摘要
鲜奶吧是解决奶农卖奶难、增加奶农收入的一种创新,是拓宽乳制品销售渠道的创新,是满足消费者鲜奶消费需求的创新。但是鲜奶吧作为一种新兴业态在生产、销售及监管等方面存在一些缺陷,中央厨房以标准化、集约化、专业化的生产优势为鲜奶吧的发展提供了新的解决思路。通过中央厨房模式与鲜奶吧的适配性分析,找出中央厨房发展的薄弱环节,如果鲜奶吧发展采用以中央厨房为中心的产销模式,需要考虑与产品的时效性、规章制度以及生产规模的匹配性。
Milk bar is an innovation which address the dairy farmers to sell milk,increasing farmers'income,broadening the dairy products marketing channel innovation and satisfing consumers'milk consumption demand.But milk as a new formats in such aspects as production,sales and regulation has some defects,central kitchen in a standardized,intensive,specialization of production advantage which provides a new solution for development of milk bar.Through the central kitchen mode and milk suitability analysis,the paper find out the weak link of the development of the kitchen,if fresh milk development uses the mode of production and sales,for the center with the central kitchen need to be considered and the efficiency of the product,the matching of rules and regulations and the scale of production.
作者
马颖
张晓忠
钟春泉
MA Ying;ZHANG Xiao-zhong;ZHONG Chun-quan(School of Business,Agricultural University of Hebei,Baoding 071000)
出处
《中国奶牛》
2018年第8期56-59,共4页
China Dairy Cattle
基金
河北省教育厅人文社会科学重大课题攻关项目--新时期河北省奶业发展战略研究(ZD201420)
河北省社会科学基金项目--供给侧改革下河北省奶业产业政策研究(HB16YJ057)
关键词
中央厨房
鲜奶吧
产销模式
Central kitchen
Fresh milk bar
Marketing model
