一個便當的背後，十道經典料理標準化的演進法

Abstract

一個便當的背後，由一股微小的信念萌芽，影響巨量的使命傳承，以品牌永續經營，以始為終。研究者2016年於傳統市場成立馬師原創料理，以無菜單料理概念，融入便當菜色設計創業。透過自我民族誌，敘說個案-馬師原創料理，創生故事與社會文化現象脈絡的對接。並以商業模式分析，緒論創業至今的專訪與報導分析關鍵成功因素，並導入企業五管為基礎模型，檢視公司體質萃取問題，尋找無菜單料理對於實行標準化的需求，藉此擬定解決問題的管理方針。凝聚團隊共識紀錄與數據準則，透過系統取代直覺，而制定標準化。至此延伸出研究問題：無菜單料理如何在標準化的過程中，持續創作？與兩點研究目的：一、透過演進法，建立馬師原創料理與十道經典料理的標準化食譜； 二、檢測標準化演進法的成效。並針對問題與目的，進行研究設計。研究流程根據個案Excel紀錄歸納整理出無菜單料理的pos數據資料，並以菜單工程聚焦並匡列十道經典料理的研究範圍，在設定的七大系統中循環驗證。最後使用參與式觀察法建立食譜演化，並將其演進成果設定為探究主題，進行6位員工焦點團體訪談。最後邀請2位專家為訪談內容進行分類、命名。透過資料內容分析法彙整出的研究結果得出的結論認為，SOP是一種溝通語言，與SOT鏈接的媒介，內化於品牌精神，試圖達到一定程度上的共識。因此本研究在建構個案SOP的過程中，不斷反覆驗證SOT的可行性，並嘗試提升它的質量，已求達到演進法預期檢測的質量。Behind a bento box lies a tiny belief that sprouts and influences a tremendous mission inheritance, striving for brand sustainability with a focus on the end from the beginning. In 2016, the researcher established Mars Kitchen in the traditional market, introducing the concept of non-menu dishes and incorporating bento-style culinary designs into entrepreneurship. Through autoethnography, the researcher connects the case of Mars Kitchen with the narrative of its creation story and the socio-cultural context. By analyzing the business model and conducting interviews and reports from the introduction of the entrepreneurial journey to the present, key success factors are identified. The study then incorporates the Funchions of Business as the foundational model to examine issues regarding organizational structure, aiming to identify the demand for standardization in non-menu dishes and formulate management strategies to address these issues. Consensus records and data guidelines are established to replace intuition with systematic approaches, thus formulating standardization. This leads to the research question: How can non-menu dishes continue to create within the process of standardization?The two research objectives are as follows: 1. Establish standardized recipes for Mars Kitchen and ten classic dishes using an evolutionary approach; 2. Evaluate the effectiveness of the standardization evolutionary approach. Based on the research problem and objectives, the research design is implemented.The research process involves the compilation and analysis of POS data for non-menu dishes based on an Excel record of the case. The research scope is focused on the ten classic dishes through menu engineering, cycling through the seven designated systems for verification. Finally, participatory observation method is employed to establish recipe evolution, which is set as the exploratory theme, and six employee focus group interviews are conducted. Two experts are invited to classify and name the interview content. Based on the research results obtained through content analysis, it is concluded that SOP (Standard Operating Procedure) serves as a communicative language, linking to the medium of SOT (Sense of Taste), internalized within the brand spirit, and attempting to achieve a certain level of consensus. Therefore, in the process of constructing the SOP for the case study, the feasibility of SOT is continuously verified, and efforts are made to enhance its quality in order to achieve the expected detection targets and quality of the evolutionary method.