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Text/Cover News Reporter Mu Qi Video/Li Qiang
When life presses the restart button, everything returns to zero and everything starts again. The sudden changes in the epidemic have not only changed the trajectory of people's lives in the past two months, but also have a profound impact on the future development of the food industry.
When life hits the restart button, are you ready?
In order to strengthen the confidence of the food industry in the development of the group and show the spirit of the industry to overcome difficulties, cover news and Chengdu Food Chamber of Commerce jointly launched the "Life Restart Industry Butterfly Change" BOSS face-to-face food industry online salon exchange activity, inviting well-known entrepreneurs in the Sichuan food and beverage industry to participate, and discussing the prospects of the food and beverage industry and the development of enterprises with industry observers.
On the afternoon of June 5th, the "Life Restart Industry Butterfly Change" BOSS face-to-face food industry online salon exchange activity was held in the studio hall on the 6th floor of Sichuan Daily Building, and the event invited Lu Youcai, deputy general manager of Sichuan Chengdu Catering Company and general manager of Lai Tangyuan, He Yao, secretary general of Chengdu Food Industry Association, and Xu Lu, founder of Chengdu Lulu Afternoon Tea Enterprise Management Co., Ltd., to conduct face-to-face exchanges on the current development of the catering industry.
(Pictured: Panorama of the studio)
"Lai TangYuan", a time-honored Chinese tangyuan, has a history of 100 years. Lu Youcai, with his dedication to this century-old legendary tangyuan, has been working in Chengdu Catering Company in Sichuan for 22 years. According to Lu Youcai, Chengdu Catering Company was founded in 1956, is a Sichuan cuisine, Sichuan snacks for the characteristics of large-scale catering enterprises, with Lai Tangyuan, Dragon scribe, Chen Ma Po tofu, Zhong Shui dumplings and other 9 "Chinese time-honored brand", 4 provincial intangible cultural heritage, 8 municipal intangible cultural heritage, is the sichuan province catering industry top 100 enterprises. Its Lai Tangyuan began in 1894 when the owner Lai Yuanxin cooked and sold tangyuan along the streets of Chengdu, he made tangyuan cooked without rotten skin, no filling, no muddy soup, no sticky chopsticks, non-sticky teeth, not greasy, moist and sweet, smooth and soft glutinous, becoming the most prestigious snack in Chengdu at that time. In the 1930s, Lai Yuanxin sold it in Yanshikou and named it "Lai Tangyuan".
(Pictured: Lu Youcai, deputy general manager of Lai Tangyuan of Chengdu Catering Company in Sichuan Province)
Adhere to the inheritance and modern industrial integration and innovation, the long-established brand directly faces the market challenges
"Century-old Chinese time-honored brand" is naturally a praise and recognition of the comprehensive strength of first-class enterprises. With the advent of consumption upgrades, how can Lai Tangyuan, a veteran of Chengdu Catering Company, enhance its appeal to young people? In the new competitive situation, how to adhere to the balance between inheritance and innovation?
In Lu Youcai's view, for Lai Tangyuan, adhering to inheritance and innovation is actually not contradictory, in terms of adherence and inheritance, on the one hand, lai Tangyuan's traditional handicraft skills that always adhere to the "craftsman spirit" are taught through the way of "master with apprentice". Since its inception, the company has thousands of Sichuan cuisine technicians, more than ten national cooking masters, famous teachers. In 2011, it was awarded "Intangible Cultural Heritage" by the Sichuan Provincial Department of Culture. On the other hand, catering is a low-profit industry, and the non-violent industry "benefits to see the thin point, good service point, high quality point" is lai tangyuan since its inception and adhere to the business model so far.
In terms of product innovation, according to market demand, we develop and produce brown sugar filling and rose filling tangyuan, and make a new exploration of the packaging specifications, packaging forms and packaging forms of existing products. In terms of technological innovation, in order to further enhance the stability of product quality, Lai Tangyuan continues to increase hardware investment, in 2005 Sichuan Chengdu Catering Company Lai Tangyuan Food Factory was established, the main production and sales of quick-frozen Tangyuan, quick-frozen dumplings, quick-frozen copy, Tangyuan heart, quick-frozen Rice Dumplings, room temperature Dumplings and other 7 categories of more than 100 kinds of products, through automation, assembly line production, improve the efficiency, but also to ensure the quality of time-honored products. The company has more than 100 employees, the production capacity of the whole plant is 12,000 tons / year, enriching the diet of Lai Tangyuan, and the products are sold throughout the country.
Integrity management philosophy Dedication to the responsibility of society
First-class entrepreneurs should care about people's livelihood, have the responsibility and dedication, and help people have a better life. As we all know, the price increase of Sichuan pork in 2019 and the new crown epidemic in 2020 are a big test for the catering industry.
In this big test, Lu Youcai first said that during the epidemic period, the company's cold chain business was not only not affected, but also increased sales. In this anti-epidemic war, as a long-established enterprise actively responding to the government's call to "ensure supply, quality and price", we have balanced epidemic prevention and production to the greatest extent, and 24-hour non-stop production to cope with the increase in demand during the epidemic. At the same time, Lai Tangyuan does not forget his original heart, his heart is related to society, and during the Lantern Festival, the company also sent "warm heart" Lai Tangyuan to the anti-epidemic personnel.
Lu Youcai also said that Lai Tangyuan can develop to the present, adhering to the business philosophy of "integrity inherited for a hundred years, quality wins customers", the choice of ingredients, quality protection, is the red line we have been adhering to. In 2019, the price of pork rose sharply, the company's zhong dumplings are really difficult, according to the material selection and ratio standards of zhong dumplings, a dumpling filling must be higher than 45%, of which pork accounts for more than 32% of the filling, this standard is much higher than the meat content of other brands of dumplings, so every dumpling sold in terms of cost is a loss. But in order to inherit for a hundred years and polish the golden signboard, we have been resisting, have been sticking to it, and have not increased the price.
Guest Comments:
(Pictured: He Yao, Secretary General of the Municipal Food Industry Association)
He Yao, secretary general of the Municipal Food Industry Association, believes that the century-old enterprises bear the pressure of adhering to the responsibility of inheritance and innovation, because most of them believe that the old brands should be handmade to have the original taste, but the consumer population is so large, only by hand can not actually meet the needs of consumers, in fact, the process of industrialization of the "old brand" brand must be innovative, improved, the purpose is to let more people eat the taste of the old brand. Therefore, whether it is a long-established enterprise or a modern food enterprise, in the face of changes in consumer demand and changes in consumer population, corresponding changes and product innovation must be made.
(Pictured: Xu Lu, founder of Chengdu Lulu's Afternoon Tea Enterprise Management Co., Ltd.)
Xu Lu, founder of Chengdu Lulu's Afternoon Tea Enterprise Management Co., Ltd., said that long-established brand enterprises should not only maintain the protection of long-established brands, but also pay attention to the excavation of young groups, whether in terms of taste or promotion, to make old-fashioned brands change their vitality and innovation.
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