When it comes to prefabricated dishes, many people talk about color changes, such as some time ago, the news that prefabricated dishes entered the campus was boiling; Bantian demon grilled fish prefabricated dishes caused controversy; recently, even Xibei has begun to sell prefabricated dishes.
I'm sure you must be surprised, isn't this the restaurant that focuses on "I LOVE"? His children's menu has also been punched out of the circle by many Internet celebrities.
That's right, it's this Xibei.
As for whether there are pre-made dishes in the children's menu, we dare not guess, but some media surveys show that Xibei's pre-made dishes have accounted for 85%.
What?85%? Doesn't that mean that more than one and a half of the two dishes are pre-made dishes?!
Scary enough, and even scarier. According to statistics, the menus of Shin Kung Fu and Yoshinoya are already 100% pre-made dishes.
What do you want to eat freshly cooked and fried food? Please go out and turn right for 200 meters, and the "People's Vegetable Market" on the left hand side welcomes you!
So, wouldn't eating takeout be more reassuring?
Hey, that's right! Takeaway is now also the "hardest hit area" of pre-made dishes, and 7 out of 10 are using pre-made food kits, especially the rice bowls, which are even more accurate.
With so much consumer opinion, how can a restaurant dare to be so grandiose?
What is the pursuit of a restaurant? It is scale, and only with scale can you make a lot of money. Where does scale come from? From standardization! Only through standardization can we achieve scale.
If you count these chain restaurant brands on the street, which one is not relatively standardized? McDonald's and KFC, in particular, not only have store opening standards, service standards, but also standard dishes, and even French fries are minute-by-second.
Of course, Chinese food is not comparable to Western food, and it is difficult to standardize the dishes.
You are like "a little salt", how much is a little? "The surface is browned", how much is browned? This is too much to test the skill and experience of the cook!
This non-standard nuance is often the biggest obstacle to scale.
In addition, there are two headaches for enterprises, namely efficiency and input-output ratio.
Efficiency is easy to understand, what is the most important thing for restaurants? These two indicators are high, and the income can go up.
You see that Haidilao was so popular in the past few years, and its revenue is very bright, which is directly related to the fast speed of serving meals and the high turnover rate.
As for the input-output ratio, it is also easy to understand. In recent years, catering companies have generally had a hard time, so the big move of "reducing costs and increasing efficiency" has followed.
"Standardization, efficiency and input-output ratio" are the three mountains at the top, can catering enterprises not be "Yali Mountain"?
If there are obstacles, we have to find ways to solve them, and the spirit of the Chinese people who do not admit defeat and do not compromise with difficulties has risen.
As a result, pre-made dishes were welcomed.
Why does pre-made food solve this problem?
Because of the large-scale mechanized production of prefabricated dishes, it not only ensures efficiency, but also ensures standardization, and also saves a lot of man-hours for catering enterprises, which can be described as "killing three birds with one stone".
Of course, these are not enough to convince catering companies to serve pre-made dishes. The most important thing that prompted them to make up their minds was that the taste of the pre-made dishes was almost exactly the same as that of freshly fried food, and ordinary people couldn't tell the difference. That's kind of magical!
In the common sense of consumers, any frozen and reheated food cannot be compared with the taste of freshly made. But pre-made dishes blatantly violate the "law of taste"?
It is often difficult for people to judge how advanced quick-freezing technology and packaging technology are involved, but their intuition tells them that "technology and hard work" are indispensable. And this is also the most important reason why consumers are afraid of pre-made dishes, especially against children eating pre-made dishes.
But is pre-made food really unhealthy, as they say?
Probably not.
In the fast-paced life, the birth of prefabricated dishes is actually very much in line with modern people's needs for convenience, deliciousness, and affordability. You are like the Japanese Italian restaurant brand Saria, people never shy away from saying that they are pre-made dishes, but because they are "delicious and cheap", they are often sought after by consumers.
This fully shows that pre-made dishes are not as unhealthy as everyone thinks.
Some people may say that no matter what you say, pre-made dishes are just not as good as freshly fried.
In fact, everyone's mood can be understood. To put it bluntly, everyone's resistance to pre-made dishes, in addition to the subtle differences in taste and concerns about food safety, is more important to the psychological gap and the sense of price asymmetry. In many cases, the latter two are what everyone minds more.
There are also some restaurant companies that do not clearly inform consumers that they are pre-made dishes, and the price has not changed in the slightest, and they have the sneaky psychology of "as long as you don't say it, I won't say it, no one can eat it as a pre-made dish", and quietly act as if nothing happened and the money fell into the pocket.
That's kind of disgusting!
When consumers know, this kind of "covering their ears and stealing the bell" style of deception is no different from insulting IQ, and consumers react more violently, which can only be said that the company deserves it.
Some catering companies in China are always secretive, "wanting to stop the pipa and half covering their faces". And the more you hide it, the more consumers feel that it is greasy, and everyone has a deeper understanding of pre-made dishes.
Is there any way to resolve the conflict?
Of course, there are solutions.
For example, recently, many companies have been promoting the convenience, health, deliciousness and low price of pre-made dishes.
However, having said that, the Chinese perception of food naturally formed "that is, it is the best to eat ready-to-eat" will be difficult to change for a while. The cost of education for pre-made dishes to enter the "homes of ordinary people" is very high.
However, the high cost does not mean that it cannot be changed, but this acceptance process may be relatively long, and catering companies can not be in a hurry.