對當前中國主要城市兩種常見烘焙模式的分析

Abstract

The rapid development and proliferation of bakeries in China have led to arbitrary business models and inadequate organizational aptitudes. In this paper, I first provide an in-depth view of the current prevalent bakery models in China, the “bake-in-shop” and “central kitchen” models, by comparing their respective differences in production, marketing, human resources management, product development, and financials. Throughout this analysis I outline the benefits and drawbacks of each model, and argue that the “central kitchen” model offers core competencies that are not accessible through the “bake-in-shop” model. To conclude this paper, I go through some novel strategies that are vital for the success of central kitchen bakeries in China, mainly how the novel roles of information system can have lasting implications on how bakery operations continue to evolve and operate in the rapidly ever evolving China socio-economic environment.