委外或自建？連鎖餐飲之物流營運決策

Abstract

食品安全問題是全球性議題，由於相關法規趨向嚴格化，大型餐飲業者對於原材料採購、生產以及儲運等議題越加重視。這些環節都需要極度依賴冷鏈與物流系統，以提高食品安全和連鎖經營效益。然而，在企業資源有限的情況下，供應鏈管理物流、內部物流業務和委托第三方物流的專業分工都是企業達到整體效益的重要策略。本研究通過對連鎖餐飲業者進行實地訪談和資料收集，結合餐飲物流需求業務的統整分析，探索連鎖餐飲企業選擇自建物流體系或委托第三方服務的原因和決策過程。本研究進一步探討了連鎖餐飲業自建生產中心的建置策略、經濟效應。Food safety is a global issue that has become increasingly important as relevant regulations become more stringent. Large-scale restaurant operators are paying more attention to issues such as raw material procurement, production, and storage. Each of these aspects requires a heavy reliance on cold chain and logistics systems to improve food safety and chain operations efficiency. However, in the face of limited enterprise resources, effective strategies for supply chain management, internal logistics operations, and outsourcing logistics to third-party professionals are crucial for achieving overall operational efficiency.This study involved on-site interviews and data collection with chain restaurant operators, along with analysis of the integrated demand for restaurant logistics business, to explore the reasons and decision-making processes behind chain restaurants' choices of self-built logistics systems or outsourcing third-party services. This study also investigated the establishment strategies and economic effects of self-built production centers in chain restaurants.