Operating Costs Rising Background Of Product Upgrade Planning Research

Since the reform and opening up, China ushered in the comprehensive development of economy, the catering industry as one of the early start of industry is booming in the tide of reform. However, great changes have taken place in the past10years of global economic situation, the rapid growth of the global economy earlier, to stimulate the development of China manufacturing and export trade, but because the global overproduction, do not match with the actual demand, resulting in major commodity exporters such as Europe and the United States have adopted the policy of trade barriers, followed by the the global financial crisis. Today, although the financial crisis gradually, various countries on the one hand fierce battle on the international market, on the other hand have to strengthen the protection of the domestic market.At the same time Chinese began to bid farewell to the high growth and high profit profit era, entered the era of economic globalization under the background of economic downturn. From the country, industry and enterprises are faced with the reality of transformation.The era of meager profit for the catering industry is mainly reflected in the high prices, high rents, high labor costs and low profits of these four aspects,"three high and one low" become the four major operating difficulties catering enterprises face today. Due to the impact of extensive management ideas of reform and opening up, many traditional catering enterprises to adapt to the new market economy environment difficult to have losses, or even bankruptcy.Survival is the primary problem of enterprise. Secondly, with the gradual recovery of the market economy, the catering industry after a major reshuffle, the market prospect is bright. How to survive after find a transformation of the road has become a major problem of enterprise must start thinking now.This thesis is from the angle of industrial design to carry on the analysis and research, to find a new way to solve the problem of enterprise survival and development of the catering enterprises.This method can not only make up for the limitations of the traditional research, and put forward new ideas to solve the problem from the point of view of cost and profit of product design, but also to meet the urgent needs of the catering industry.The research contents of this thesis include core clear food products is the dishes, to select products unit, improve product structure, highlight the characteristics of products as the main research content,take customer food consumption demand,the study result of market competition of enterprises and the study result of the conditions of the enterprise as upgrade planning basis.Through three upgrade path as characteristics dishes, dishes structure and the advantages and disadvantages and food consumption changes.Adopt the method of increase or decrease product unit number,adjust the product ratio,applicated the feature technology.To realize the three goal of upgrade like maintain the basic features of dishes,to set up changeable dishes as the supplementary,to prominent recruitment dishes.By combining the research basis, design method and design method as a tool to design a set of applied to the catering industry profit era of the coping strategies.This study also will take the Shanghai Hui Zhen catering enterprise as the case, through the analysis and Study on various problems and real situation of enterprises are facing in actual operation, use of the product upgrade planning tools for the upgrade strategy, hoping to obtain valuable research results.Hope to extend the application of product design, to make up for lack of product design application in industrial design in the field of research in other industries. Integrate theory with practice, the thinking of modem industrial design is the most direct use.