Aisle Restaurant Pulchowk Engineering

Item:
# TU0076
Weight:
1.00 LBS
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Author:
F. Warren McFarlan
Author:
Weiku Wu
Author:
Jia Guo
Best Seller:
FALSE
Classic:
FALSE
Copyright Perm Flag:
TRUE
Educator Message Flag:
TRUE
Exclusive:
FALSE
Industry:
Hospitality
Pages:
24
Primary Category:
Case
Publish Date:
December 31, 2014
Publish Date Range:
Older than 24 months
Related Topics:
Strategy
Related Topics:
Standardization
Related Topics:
management
Related Topics:
Internationalization
Source:
Tsinghua University
Special Value:
FALSE
Subcategory:
Strategy & Execution
Subject:
Strategy & Execution
SubjectList:
Strategy, standardization, management, internationalization
Format Type Filter:
PDF
Format Type Filter:
Hardcover / Hardcopy (B&W)
Item:
# TU0076
Industry:
Hospitality
Pages:
24
Publication Date:
December 31, 2014

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Product Description

Publication Date: December 31, 2014

Industry: Hospitality

Source: Tsinghua University

Since the establishment of the first Meizhou Dongpo Restaurant in Beijing in 1996, Wang Gang and his wife Liang Di have opened more than 100 chain restaurants in China and foreign countries, and set up the group headquarters, logistics center, R&D center and central kitchen. Meizhou Dongpo has grown into one of the most stable large catering enterprises in China. The enterprise entered the stage of rapid development in 2000. Meizhou Dongpo Group has annual operating revenue of over RMB 1.8 billion, accumulative consumers of over 20 million persons-times and more than 8,000 employees. Meizhou Dongpo has transformed its small-restaurant operation model at the beginning into present operation model of large catering group chain. Wang Gang believed Meizhou Dongpo must take the path of standardization to become a large-scale Chinese cuisine chain enterprise. Standardized management has always been the most important development strategy at Meizhou Dongpo. Wang Gang accelerated the standardized management of Meizhou Dongpo after 2000, realizing production and processing standardization, management standardization and service standardization. The year 2013 was important to Meizhou Dongpo. On December 18, 2013, Meizhou Dongpo Beverly Restaurant in Los Angeles was opened, and "Wangjiadu" series products of Meizhou Dongpo were also sold at various supermarkets in the U.S., marking a step of internationalization taken by Meizhou Dongpo. Regular chain, standardization strategy and international development are priorities of this case.