京都勝牛與IKEA資訊系統比較

Abstract

中文摘要

台灣餐飲業從2018年到2023年間，營利事業家數從14.2萬家增至16.6萬家，儘管新冠疫情期間年增長率下降，但後疫情時代出現新商機，如虛擬品牌和雲端廚房。疫情期間，餐飲業營業額從8,116億元降至7,280億元，隨著疫情緩解，2022至2023年營業額回升至1兆元。但餐飲業面臨食材成本波動和人力短缺問題，業者通過調漲薪資、使用工讀生、數位科技應用等方式應對。74%的餐飲業者導入POS系統，50.5%提供外送服務，外送也已成為重要的營收管道。 我們選擇兩家連鎖餐飲業店家，京都勝牛 台中LaLaport店和IKEA台中店的餐飲部門作為研究對象進行採訪，本報告旨在比較這兩家公司的POS系統功能差異，以及針對兩家公司進行SWOT分析、商品ABC分析與商業模式圖，分析優劣因素與進行策略計劃。疫情後，餐飲業意識到資訊系統的重要性，紛紛引進相關系統以提高效率和解決人力短缺問題，我們希望通過研究這些系統的實際操作和後台管理，分析其優缺點和效益，亦為兩家公司提供評估和建議。 實際採訪後，位在鄰近火車站且進駐於Lalaport裡的京都勝牛掌握優越的地理位置，以正統日式吃法和聯名合作為特色，但餐點定價較高且點餐流程繁瑣，且缺乏服務鈴無法顧及到所有客人。IKEA瑞典餐廳品牌知名度高，內部設施完善，地理位置優越，能利用外送平台和網路行銷拓展市場。餐飲業皆需應對通膨、人力短缺和競爭激烈的挑戰，在導入POS系統方面，京都勝牛後台整合商品銷量和業績數據，提升點餐效率，但權限相同導致現金短溢無法釐清是哪位收銀人員造成，需當天的人員分擔；相較IKEA則是管理清晰，每人都有自己的帳號，且每一筆訂單即電腦備份，但結帳效率需改善，點選介面時常跟不上結帳人員的速度。兩者系統功能皆整合性強，但教育訓練和系統穩定性不足。本小組建議京都勝牛設置實名制POS系統，IKEA引進QR Code點餐系統，並加強教育訓練、設備維護和網路訂餐平台的建立。

Abstract From 2018 to 2023, the number of catering businesses in Taiwan grew from 142,000 to 166,000. Despite a decrease in the annual growth rate during the COVID-19 pandemic, new opportunities emerged in the post-pandemic era, such as virtual brands and cloud kitchens. During the pandemic, the industry's revenue fell from NT$811.6 billion to NT$728 billion. As the pandemic eased, revenues rebounded to NT$1 trillion between 2022 and 2023. However, the industry faces challenges such as fluctuating ingredient costs and labor shortages. Businesses have responded by raising wages, employing part-time workers, and using digital technology. About 74% of catering businesses have implemented POS systems, and 50.5% offer delivery services, which have become a significant revenue stream. This report selects two chain restaurants, Gyukatsu Kyoto Katsugyu Taichung LaLaport branch and the food department of IKEA Taichung, for study through interviews. The aim is to compare the functionality of their POS systems and conduct a SWOT analysis, ABC product analysis, and business model canvas for both companies, identifying strengths and weaknesses and formulating strategic plans. Post-pandemic, the catering industry has recognized the importance of information systems to improve efficiency and address labor shortages. Our study examines the practical operation and backend management of these systems to analyze their advantages, disadvantages, and benefits, providing evaluations and suggestions for both companies. Interviews revealed that Gyukatsu Kyoto Katsugyu, located near the train station in LaLaport, enjoys a prime location. It features authentic Japanese dining and collaborative promotions but has higher meal prices, complex ordering processes, and a lack of service bells to attend to all customers. IKEA’s Swedish restaurant benefits from high brand recognition, complete facilities, and a prime location. It utilizes delivery platforms and online marketing to expand its market. Both restaurants face challenges like inflation, labor shortages, and intense competition. In terms of POS systems, Gyukatsu Kyoto Katsugyu integrates product sales and performance data, enhancing ordering efficiency. However, equal access rights lead to issues in tracking cash discrepancies, necessitating daily staff accountability. In contrast, IKEA’s management is clear, with each staff member having their own account and each order backed up by computer, though checkout efficiency needs improvement due to the interface not keeping up with the cashiers’ speed. Both systems are highly integrated but lack sufficient training and system stability. Our team recommends that Gyukatsu Kyoto Katsugyu implement a real-name POS system and that IKEA introduce a QR code ordering system, strengthen training, improve equipment maintenance, and establish an online ordering platform.