Tipping Business Model Analysis to Service Industry –Hai Di Lao hotpot as case

• Main Authors: chun-hung Wu, 吳俊宏
• Other Authors: Hsi-Peng Lu
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/2529a3

碩士 === 國立臺灣科技大學 === 管理研究所 === 106 === A tipping related topic went viral among catering service industry over Mainland China in year 2015 while most of major branding restaurants were triggered to learn and imitate as well. “Electronic Tipping”, this topic is created by Hai Di Lao Hotpot chain store, the King of Hotpot in Mainland China. In year 2015, they are 1st one among numerous restaurants who launched “Electronic Tipping via mobile phone” in its flagship stores in major cities across the country. Due to the fact of growing GDP (Gross Domestic Product) and GNI (Gross National Income), along with growing of consumption power, not just provide delicious food but also to fulfill customer satisfaction has become a task for major branding restaurants. In order to keep its leading advantage and catch up end customer’s behavior in further, by applying the theory of “Ubiquinomics”, Hai Di Lao, the king of Hotpot in Mainland China launched “Electronic Tipping via mobile phone” and has successfully captured end customer’s attention, follow by pushing the business performance to another high peak. Take Hai Di Lao as case study, using 9 elements of Business Canvas as tool to study the business model before and after “Electronic Tipping” is launched, at same time, by visiting end customer, management level and staff respectively to record their observation. Finally, the result of study shows a significant difference before and after “Electronic Tipping” is launched specially the quality of service and employee’s job satisfaction. We expect the result of case study can be a reference to the catering service industry in Taiwan and help them to upgrade themselves in further.