The Application Of The Service Profit Chain In The Restaurant Industry

The restaurant industry belongs to the traditional servicing business, which is also a typical labour-concentrated profession. It plays an important and necessary part in the whole service business, old but full of life. The higher the living standard is, the more mature but picky the customers will be. Meanwhile, the competition will become fiercer and innovation and change will be a lasting topic. How can we adapt ourselves in such a completely open, competitive market where the cost of entrance and withdrawn is comparatively low? How do we face the fierce competition? This is a problem confronted by all of the restaurant industries waiting to be solved.This article tries to bring in the new idea to the restaurant industries, that is putting the service-profit chain to work in China. It's the final purpose to establish our own models of service-profit chain in the restaurant industries through analysing and searching on the problem existing in the service-profit chain in our country. The theory is used to gives us directions for the service management and a general understanding of the restaurant industry as well as the importance of the service-profit chain to the management, It helps us to get away from the imitation or other unhealthy competition mode, and enhance inner part management to win the leading competitive advantage so it can meet the needs of the customers and survive the fast changing market environment.This paper contains five parts. The first part introduces the general development situation in this profession. Based on this point, it analyses the key problem. The second part emphasizes the theoretical source and the mainstandpoints of the service profit chain. The third part combines the characteristics of the service industry with the actual practice, analyses the main factors that influences the service profit chain, establishes the service profit chain model, and explains the models that has already existed in detailed information. In the fourth part, it analyses the main problems in this field and makes some suggestion to improve the service profit chain management in the BS restaurant industry. The fifth part puts forward that the model mentioned above is significant to guide the management.