台灣餐飲業套餐菜單的規劃趨勢及營運績效提升作法

On the Trend of Set Meal Menu Planning and the Method to Promote the Performance of Catering Industry in Taiwan

林政忠(Cheng-Chung Lin)

《健行學報》 33卷3期 (2013/07) Pp. 53-74

摘要

餐廳套餐之規劃可預先進行後勤製程及食材管理，配合外場人員的推薦，降低尖峰時間後勤壓力，提高翻桌率，並可連結服務流程的操作，加速客人點餐頻率，減少每桌客人上菜之間的等候落差，以降低人力訓練的時間成本，更促進座位利用率的提高。然而近年來，套餐商品在台灣餐飲業的菜單結構比重中仍不斷上升，究其原因，與餐飲業的展店發展趨勢、立地條件改變、市場競爭力強化有密切之關係，故本文將台灣坊間餐廳主要的套餐運用做法做一梳理，並運用零售業的商品結構分析做法，使吾人等能較清楚窺探現今業界套餐規劃做法的目的，以及實務上操作之經驗和成果。

關鍵字

組合套餐菜單 ； 固定套餐菜單 ； 開放式銷售法 ； 升級體驗法 ； 時段性管理

並列摘要

In a restaurant, set meal planning with logistic process and food management performed ahead, conspiring with recommendation of waiters, can relieve peak-time pressure on logistic staff, promote turnover rate, standardize service flow, speed customers' ordering, and reduce the time for waiting for serving dishes such that the time and budget for staff training can be lowered and seat occupancy rate can be raised. Due to the trend of store expansion in catering industry, changes in site conditions, and enhancement in market competitiveness, the proportion of set meal plan has been recently growing in the menu structures of the catering industry in Taiwan. Accordingly, an attempt is made in this study to analyze the prevailing modes for planning set meals used by restaurants in Taiwan. The commodity structure analysis used by retail business is also invoked to give more insight into the purposes of set meal planning in catering business as well as the experience and performance in practice.

並列關鍵字

set meal menu with choice ； set meal menu without choice ； open-choice selling method ； upgrading experience method ； time-limited management