/PRZWT/In recent years, the catering industry has been facing a structural contradiction between "rigid cost increase" and "demand for quality improvement". COCOOAN Fu Zhaopao and the well-known Sichuan cuisine brand Long Jibu have jointly launched "Long Jibu Select" Fu Zhaopao non-GMO cold-pressed first-grade corn germ oil, demonstrating a new path to solve this predicament. This collaboration is not only a model of supply chain collaboration, but also builds a replicable business model: through joint customization with COCOOAN Fu Zhaopao, catering enterprises can control costs while ensuring quality, achieving the survival bottom line of "staying put" and the development momentum of "moving forward", providing a reference solution for the industry.
The three core values of joint cooperation: Establishing a new balance between cost and quality
The core contradiction faced by catering enterprises lies in the fact that consumers have increasingly strict requirements for food safety and quality, while the homogenized competition in the market forces enterprises to continuously reduce costs. The co-branding model of China National Food Fuqiaozhuang solves this problem through three major paths:
Supply chain collaboration: Evolving from transactional relationships to symbiotic ones
The joint cooperation has achieved a deep coupling of the supply chain. Based on its all-chain layout, COFCO Fu Zhaopao has established fixed purchase and long-term stable cooperative relationships with catering enterprises, significantly reducing the intermediate costs of raw material procurement. Taking Long Jibu as an example, by locking in the supply of dedicated oils, it avoided the risks of market price fluctuations and gained a more competitive and sustainable cost advantage. This integrated model of supply and demand ends the scattered procurement demands and concentrates them on the COFCO Fu Zhaopao supply chain platform. Through large-scale procurement and intensive production, it has built a cost-effective operational foundation for enterprises.
2. Channel Efficiency Transformation: Reconstructing the Logistics Value Chain Logic
With its 33 production factories and distribution network across the country, COFCO Fu Zhaopao has established a short-distance, precise distribution system from "factory end/distributor end to store end". For large-scale chain restaurants with numerous and widely distributed stores, this channel flattening model is particularly valuable. The larger the store scale, the higher the transportation, storage, and management costs accumulated from traditional decentralized purchasing. COFCO Fu Zhaopao, relying on its nationwide fulfillment network, has achieved structural optimization of logistics costs. Not only does it shorten the response cycle, reduce transportation losses and storage costs, but it also eliminates the burden of multiple purchases through unified scheduling, providing a solid operational guarantee for cross-regional expansion.
3. Achieving precise adaptation: From general supply to exclusive value creation
The joint cooperation of China Resources Fu Zhaowu has achieved precise matching of demands. It is based on in-depth research and co-creation in the catering scenario. Relying on platforms such as China Resources Nutrition and Health Research Institute and Oil Research Center, it conducts targeted product development and process adaptation around the menu structure and business needs of catering enterprises. For example, for the menu system of Longjibu, the R&D team, through scientific ratio and process optimization, made corn germ oil better fit its cooking process and flavor expression. This value co-creation model not only guarantees quality but also opens up a sustainable cost optimization path for catering enterprises.
Industry experts point out that the universality of the Sino-Food Fu Zhaopao joint customization model lies in the fact that any catering enterprise with standardized demands and quality pursuits can obtain the strategic benefit of "cost reduction without quality compromise" through joint cooperation.
Expansion of value boundaries: From single-product collaborations to co-construction of a comprehensive seasoning product ecosystem
The value of the joint operation model is not limited to catering packaging oil alone, but also extends to the integration of supply and R&D resources for the entire range of seasonings. CNO Food Manager has established a "horizontal diversification" matrix covering four categories: catering oil, seasonings, kitchen daily chemical products, and alcoholic beverages. It can provide one-stop solutions for catering enterprises.
One-stop integrated procurement: Dual control of cost and quality for basic seasonings
The Zhongguo Fu Zhaowu brand has completed a full market coverage in the condiment sector: including traditional products such as Shanxi old vinegar and Zhenjiang sweet vinegar, rice wine-based cooking wine, as well as soy sauce series with Guangdong and Japanese flavors. Additionally, products from the China National Food Group, such as white sugar, monosodium glutamate, tomato sauce, and liquor, can also be included in the supply system. Catering enterprises purchasing cooking oil and condiments in packages can not only directly reduce procurement costs through combined discounts, but also ensure the safety and flavor stability of all basic raw materials by relying on China National Food Group's fully controllable quality control system. This supply integration model reduces the complexity of enterprises' connections with multiple suppliers and achieves "cost reduction without quality degradation" from the source.
2. Externalization of Innovation: Establishing an Industrial Innovation Community
In terms of taste differentiation in the catering industry, the open industrial resource integration advantage of China Resources Fu Zhaopao is particularly prominent. China Resources not only has its own internal research and development institutions, but also has established in-depth strategic collaboration with major mainstream compound seasoning enterprises in the market, forming an integrated industrial resource network from research and development to production. By integrating internal and external expert resources, including famous chefs, food scientists, and professional R&D teams, it can develop products such as low-sodium soy sauce and special compound seasonings for chain catering brands. This industrial-level resource integration can help catering enterprises significantly reduce R&D costs, accelerate product iterations, and achieve an innovative breakthrough in the efficiency dimension of "cost reduction without quality degradation".
Backed by the strength of state-owned enterprises: The joint-venture model has become a new driving force for the stable development of catering enterprises.
The joint cooperation between COFCO Fu Zhaopao and catering enterprises is essentially a prudent reconfiguration of supply chain value. As a state-owned enterprise, COFCO has always been committed to stabilizing grain and oil prices and ensuring the quality of people's livelihood. It ensures that its products and services simultaneously meet the "national standard level" safety requirements and market efficiency standards. The all-category, all-market layout and cross-industry resource integration capabilities have further enhanced the feasibility of the joint model. This multi-layered guarantee mechanism provides a reliable foundation for the development of the cooperating catering enterprises.
For catering enterprises, choosing to collaborate with COFCO is not merely a decision to select a supplier; it is also the establishment of a strategic partnership that encompasses the entire chain of research and development, production, and logistics. In the context of a continuously rising cost pressure in the industry, this model provides a certain growth path for catering enterprises: achieving direct benefits through supply chain optimization and acquiring long-term competitiveness through R&D collaboration.
As the competition in the catering industry has entered the stage of deep supply chain game, the co-branding cooperation model of Cangyin Fu Zhaopao will become a key infrastructure for the high-quality development of catering enterprises. This is not only a way to balance costs and quality, but also a strategic choice for catering enterprises to build a sustainable competitive advantage in the fierce market competition. Choosing to collaborate with Cangyin means finding the most reliable value anchor point in the uncertain market environment.
