摘要
全渠道餐饮是指既拥有线上销售、配送渠道又拥有传统线下餐饮服务渠道的企业。企业在生产运营中往往需要保持供给与需求之间的平衡以获得最大利润。其中,餐饮供给与接单、生产、配送环节的产能紧密相关,而来自顾客的餐饮需求则通常受到社会互动效应的影响。通过构建数理决策模型来分析社会互动效应影响下全渠道餐饮企业的最优决策方案,研究表明,社会互动效应能够增加顾客需求并刺激各环节的产能增长,进而有效提升利润。除此之外,餐饮企业的全渠道运营模式相比单渠道运营模式,更高的需求增长以及生产规模效应均能够有效提高利润,并且随着社会互动效应的加强,利润增长更显著。通过对餐饮企业在不同运营模式下的最优产能决策研究,为餐饮企业在数字经济下的高质量运营模式提供决策参考。
Omnichannel catering firms need to maintain a balance between supply and demand in production and operation to obtain optimal profits.Among them,supply is closely related to the capacity of ordering,production and delivery stages,while demand from customers is usually affected by social interaction.Based on the M/M/1 queuing theory,this paper constructs a stylized decision model to analyze the optimal capacity decision under the influence of social interaction.The result shows that social interaction effect can increase customer demand and promote catering firms to improve the production capacity of all stages,and thus effectively increase profits.In addition,compared with the single-channel operation,the omnichannel operation of catering firms can effectively increase profits with demand growth and the production scale effect.Moreover,with the strengthening of social interaction effect,profit growth is more significant.It is expected that this paper can provide decision-making reference for highquality operating modes of catering firms in the digital economy by studying the optimal production capacity decisions of catering firms in different operating modes.
作者
詹文韬
姜明辉
李城璋
ZHAN Wentao;JIANG Minghui;LI Chengzhang(School of Management,Harbin Institute of Technology,Harbin 150001,China;Shenzhen Guarantee Group Co.,Ltd.,Shenzhen 518057,Guangdong,China)
出处
《系统管理学报》
CSSCI
CSCD
北大核心
2024年第3期618-633,共16页
Journal of Systems & Management
基金
国家自然科学基金重点项目(71831005)
国家自然科学基金青年基金资助项目(71502044)。
关键词
餐饮企业
全渠道
社会互动
产能决策
catering firm
omnichannel
social interaction
production capacity decision
