基于AHP的中式快餐企业标准化运营体系评价研究

Evaluation of Standardized Operation System for Chinese Fast Food Enterprises Based on AHP

摘要: 在国家政策推动餐饮业标准化、品牌化与数字化转型的背景下，中式快餐企业因其“现炒”工艺复杂、依赖人工操作等特点，在规模化扩张中面临品质均一化与运营效率的双重挑战。为此，本文构建了一套基于层次分析法(AHP)，涵盖供应链与物流、生产与品控、门店服务与体验、人力资源与培训、数字化与智能化5个维度共18项指标的标准化运营评价体系。通过专家打分确定指标权重，并结合问卷调查数据对中式快餐企业进行综合评价。研究表明：“生产与品控”、“供应链与物流”是影响标准化的核心维度，其中菜品口味一致性权重最高，凸显风味标准化为行业关键瓶颈。实证结果显示，企业整体运营处于“比较满意”水平，食品安全、冷链稳定等后台指标表现较好，但食材质量、员工操作规范等前台执行环节仍存短板。从供应链协同、人机智能融合、数据闭环应用、品牌沟通四个方面提出系统优化路径，以推动中式快餐企业实现从“刚性标准化”向“柔性智能化”的运营升级，为行业标准化建设提供理论支持与实践参考。

Abstract: Under the background of national policies promoting the standardization, branding, and digital transformation of the catering industry, Chinese fast food enterprises face the dual challenges of quality uniformity and operational efficiency in large-scale expansion due to the complexity of “freshly cooked” processes and reliance on manual operations. To address this, this paper constructs a standardized operation evaluation system based on the Analytic Hierarchy Process (AHP), covering five dimensions—Supply Chain and Logistics, Production and Quality Control, Store Service and Experience, Human Resources and Training, and Digitalization and Intelligence—comprising 18 indicators. The weights of the indicators are determined through expert scoring, and a comprehensive evaluation of Chinese fast food enterprises is conducted using questionnaire survey data. The study shows that “Production and Quality Control” and “Supply Chain and Logistics” are the core dimensions affecting standardization, with “Consistency of Dish Taste” having the highest weight, highlighting flavor standardization as a key bottleneck in the industry. Empirical results indicate that the overall operation of the enterprise is at a "relatively satisfactory" level, with good performance in back-end indicators such as food safety and cold chain stability, but shortcomings remain in front-end execution links such as ingredient quality and employee operational standards. Finally, systematic optimization paths are proposed from four aspects—supply chain collaboration, human-machine intelligence integration, closed-loop data application, and brand communication—to promote the upgrade of Chinese fast food enterprises from “rigid standardization” to “flexible intelligence,” providing theoretical support and practical reference for the standardization construction of the industry.