Meizhou Dongpo Restaurant Group Harvard Case Solution & Analysis

Meizhou Dongpo, established in 1996, is a large catering group of China. Operating more than 100 chain restaurants locally and internationally. Wang Gang and his wife Liang Di opened their first store in Beijing and now has evolved from a small restaurant operation model to current large catering group chain.

The restaurant entered the stage of rapid development in 2000, and it has now set up the central kitchen, group headquarters, R&D center, and logistics center. Meizhou Dongpo Group has the employee base of 8000 who are generating annual operating revenue of over RMB 1.8 billion through providing high quality food to its 20 million consumers.

Wang Gang now considering to restructure its business processes to capture a massive
Chinese sector to become a leader in the Chinese cuisine chain enterprise. Standardization, in management, has always been the first priority in the Meizhou Dongpo which was a key factor for its growth from its existence.

The restaurant was emphasizing to accelerate the path of standardization after 2000, in terms of service standardization, operations standardization, and management standardization. The article is mainly comprised of globalization and standardization strategy, used by the restaurant.

One of the key year for Meizhou Dongpo was 2013, when they opened a restaurant, Meizhou Dongpo Beverly Restaurant, in Los Angeles and with the category label “Wangjiadu” they also sold the products at multiple supermarkets in U.S to enhance the company’s growth through globalization.

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