大家好，今天我跟大家讲一讲，真正了解的餐饮行业关于加盟的现实情况。这些内容是餐饮行业资深人士公开的秘密。如果你想要加盟餐饮项目？希望你能够完整的看完这片篇文章。

　　Hello everyone, today I will talk to you about the real situation of franchising in the catering industry. These contents are secrets publicly disclosed by senior professionals in the catering industry. If you want to join a catering project? I hope you can read this article in its entirety.

　　你知道吗？很多人想做餐饮创业，第一反应就是找加盟。但在大型餐饮集团待过，你就会明白一个最真实的逻辑。真正优质。盈利能力强的餐饮品牌，绝大多数都是只做直营，不对外开放加盟。不是不想做大，而是餐饮这个行业极度依赖精细化管理。前厅服务，后厨出品。卫生标准，人员培训成本管控，每一个环节都决定品牌生死。直营才能把标准统一把品质守住，把品牌口碑做稳，而加盟模式。和品牌长期运营的逻辑。本身就是冲突的。好像自己开店已经很赚钱。根本不需要靠加盟来扩张。这是第一类？也是行业里最顶级的项目。只直营不加盟？

　　Did you know? Many people want to start a catering business, and their first reaction is to look for franchisees. But after working in a large catering group, you will understand the most authentic logic. Truly high-quality. The vast majority of profitable catering brands only engage in direct sales and do not open up franchise opportunities to the public. It's not that they don't want to expand, but the catering industry relies heavily on refined management. Front desk service, kitchen products. Hygiene standards, personnel training cost control, and every link determine the life and death of the brand. Direct sales can unify standards, maintain quality, and stabilize brand reputation, while franchising is the key. The logic of long-term brand operation. It is inherently conflicting. It seems like opening your own store is already very profitable. There is no need to rely on franchising to expand. Is this the first category? It is also the top project in the industry. Only direct sales without franchise?

　　那市面上能加盟的项目又分哪几种呢？第二种。是以中央厨房半成品预制菜。供应链为核心的品牌。这类项目标准化程度高，具备开放加盟的条件。但他们的加盟对象并不是普通创业小白。通常只开放给各地有经验，有实力的资深餐饮人。成熟餐饮公司？因为他们懂运营，懂管理，能落地，品牌方才敢合作。普通人想进入门槛其实非常高。第三种。就是我们最常见的面向大众招商的小餐饮，奶茶，小吃，轻餐饮项目。这类品牌的核心。不是做餐饮运营？而是做加盟招商，他们通常只做好一套店面的 vis 形象设计。做几款产品就开始对外招商。品牌没有长期的。规划。运营投入也没有持续的门店扶持。他们的盈利点很简单，一是赚加盟费。一个品牌火一阵！割一波不行了，就换个品类，重新做个牌子。继续走。二是赚供应链的差价。食材。酱料。包装必须从总部进，价格偏高，总部利润是保证的，但加盟店成本高，利润薄，竞争力弱，最后存活率自然很低。这不是抹黑费？这就是行业里？真实存在的情况。

　　What are the types of projects that can be joined on the market? The second type. It is a semi-finished pre made dish in the central kitchen. A brand with supply chain as its core. This type of project has a high degree of standardization and meets the conditions for open franchising. But their franchisees are not ordinary startup novices. Usually only open to experienced and capable senior catering professionals from various regions. Mature catering company? Because they understand operations, management, and are able to implement, brands dare to cooperate. The threshold for ordinary people to enter is actually very high. The third type. It is our most common small catering, milk tea, snacks, and light catering projects aimed at attracting public investment. The core of this type of brand. Not doing catering operations? But rather doing franchise investment, they usually only do a good set of VIS image design for one store. Start attracting external investment by developing a few products. A brand does not have a long-term reputation. plan. There is also no sustained store support for operational investment. Their profit point is very simple, one is to earn franchise fees. A brand is going viral! Cutting one wave won't work, just switch to a different category and create a new brand. Go on. The second is to earn the price difference in the supply chain. ingredients Sauce. The packaging must come from the headquarters, the price is high, and the headquarters' profit is guaranteed. However, franchise stores have high costs, thin profits, weak competitiveness, and ultimately low survival rates. Isn't this a smear fee? Is this in the industry? The real situation that exists.

　　所以回到大家最关心的问题。到底什么样的餐饮加盟？对于没有餐饮经验的加盟商。才相对靠谱，能做的长久。以我在行业里的经验来看。只有一种模式。相对健康。就是以成熟的供应链半成品标准化为基础。并且品牌总部与加盟商实行联营托管模式。简单说就是加盟商投资。总部全权负责门店的运营管理，出品人员。加盟商不操心日常经营，最后按利润分红。这对于公司总部的供应链优势成熟程度。=和运营管理能力要求就会非常高，只有标准统一管理，统一品牌才能走得远，加盟店才能真正赚到钱。最后给所有做餐饮加盟的朋友一句实在话。好项目不轻易放家门，放家门的不一定是坏项目，但一定要看清模式。看清运营，看清自己适不适合。餐饮没有捷径？靠谱的模式比一时的冲动重要得多。

　　So back to the most concerning issue for everyone. What kind of catering franchise is it? For franchisees without dining experience. It is relatively reliable and can be done for a long time. Based on my experience in the industry. There is only one mode. Relatively healthy. It is based on the standardization of mature supply chain semi-finished products. And the brand headquarters and franchisees implement a joint venture custody model. Simply put, it is franchisee investment. The headquarters is fully responsible for the operation and management of the stores, as well as the production personnel. Franchisees do not worry about daily operations and ultimately receive dividends based on profits. This affects the maturity of the supply chain advantage for the company headquarters. =The requirements for operational management skills will be very high. Only with standardized and unified management can a unified brand go far and franchise stores truly make money. Finally, a word of truth to all friends who join the catering franchise. Good projects should not be easily left at home, and those who are left at home may not necessarily be bad projects, but it is important to see the pattern clearly. See clearly the operation and whether you are suitable for it. Is there no shortcut to dining? A reliable pattern is much more important than a momentary impulse.