以價值共創觀點探討企業成長策略－以F公司中央廚房為例

Abstract

餐飲業面臨競爭激烈與遭受市場洗牌的考驗，在人事、管銷成本高漲的情況下，更因為餐飲技職勞動年齡逐漸產生斷層，為了能統一集中生產餐點食品，有效管控降低營運成本與品質穩定化，餐飲業漸漸發展投入中央廚房，跨產業進入冷凍食品產業，跳脫既有商業模式框架，將產品、專業技術、客戶需求與餐飲服務業結合，食品製造業服務化的新事業應運而生，更成為策動事業成長的關鍵決策力量。看準飲食市場，企業發揮關鍵活動內部資源，展演企業生產價值鏈，注入客戶經驗曲線與之外部資源整合，本論文以價值鏈、規模與範疇經濟成長、製造業服務化、價值共創與食品製造業產業現況各理論構面，本研究以個案研究法探討冷凍食品製造業的發展策略發展演變與食品製造業服務化的應用性，也提出冷凍食品製造業成長模式，本論文提供自餐飲業發展出的中央廚房業者如何利用核心優勢，因應市場潛在危機與商機，創新業態與客戶共創價值創造成長發展模式參考。The food service industry is facing fierce competition and market disruption, the rapid rise of both personnel and marketing costs, and the issue of an aging work force. In order to centralize production to reduce operating costs and maintain quality consistency, the food service industry has developed the central kitchen model that incorporates the frozen food industry. It has moved away from the traditional food service industry model and entered a new business model that combines product, professional skills, customer demand, and food service. This new food production service model is becoming a key for market growth.The thesis of this article is to illustrate the importance of a company uses its core ad-vantages in order to respond to potential crisis and new business opportunities. Furthermore, for the company to create new business models that provide value and growth, which are based on The Application of the Foundation and the Features of Value Chain Model theory, and using case study method to verified company Value chain and Scale and Scope. By using Servitization of Manufacturing theory to explain how to in the client's perspective to provide product and services and create new core advantages. This essay provides references for central kitchen company that has made the transition from the traditional food service industry strategies to use its core advantages, respond to potential crisis and new business opportunities, and create new value chain business and product additional value models that provide company with client value co-creation and growth with.