黄焖鸡成为外卖骑手“避雷”菜品之一,华莱士被网友称作“喷射战士”槽点不断,杨国福麻辣烫菜品区出现老鼠……中国餐饮连锁化率逐年提高,万店品牌不断涌现,但随之而来的,是多个靠加盟为主撑起千店万店、迅速扩张的连锁餐饮品牌集体在食品安全问题上“翻车”。 靠加盟商疯狂扩张,但品控能力不匹配;门槛低、重扩张但是却轻管理;以“门店众筹、员工合伙、直营管理”的合伙制快速达到万店,但低价、低毛利率,让食材过期变质...
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