The Evaluation System Of Medium Sized Restaurant Strategic Performance Based On Balanced Scorecard

Food has become an important industry for the economic and social life of the people with a strong influence. On the one hand, the number of all types of restaurants is increasing year by year; on the other hand, in recent years, affected by the economic situation and policies, the impact on the country’s catering industry is relatively large. In a highly competitive environment, any restaurant you want in such a fierce market competition to win a share must establish a long-term strategy for the restaurant, and always grasp the current situation and the development of management philosophy, maintaining the restaurant’s core competitiveness. To achieve a breakthrough to meet the new restaurant highly developed, it must abandon the traditional hotel management theory and performance evaluation methods, and use management methods timely in compliance with the actual situation of the restaurant, so the restaurant will develop towards the strategic objectives of the development of.In this paper, the study of medium-sized restaurants strategic performance appraisal, will combine BSC with suppliers, vendors to build a dimension that contains five dimensions of strategic performance evaluation system, combined with the design characteristics of the medium-sized restaurants that metric, using the analytic hierarchy process, the index weight determination. Through investigation for several restaurants in Shahe City, we can find the current situation of performance evaluation of catering industry. We try to identify shortcomings, and find related reasons. In this paper, we try to use F Restaurant as the research object, through the survey of F Restaurant, to identify the problems on the restaurant management, and analyze the reasons. In the last two chapters of the article, the use of the established five strategic dimensions of performance evaluation system for strategic performance F restaurant were evaluated, and F restaurant recommendations were referred, based on the evaluation results of the various dimensions, and try to contact with the owner of the restaurant, the system will be used in the F Restaurant management in the future, the main conclusions of the study are as follows: Firstly, try to combine balance score card with suppliers, constructs the strategic performance evaluation index system of medium-sized restaurants including supplier dimensions; secondly, Using the strategic performance evaluation system to evaluate the F Restaurant, according to the evaluation results, the level of the F Restaurant is in the middle level of the conclusion, F Restaurant has great improvement space in the catering industry, The actual operating conditions of the restaurant just confirmed research conclusion.For the results of this study, not only enriched the Balanced Scorecard research in the catering industry, and provided a certain reference value. This paper wants to study F Restaurant, reaching to point the entire areas of effect: first, taking F Hotel as a basic point reflects the overall medium-sized restaurants this side, and then to provide a reference for the restaurant industry as a whole; the second, taking the Shahe City as a representative city of many county-level administrative units of the division, and as a basic point, reflects the number of county-level administrative division of the plane unit, and thus to provide a reference for research in this area.