摘要
本文以连锁品牌与独立面包房为例,探讨西式烘焙行业中“匠人精神”与“标准化生产”的矛盾与平衡。连锁品牌依托标准化实现规模效益,但面临产品同质化与品质争议;独立面包房坚守手工工艺,却受限于效率与成本。通过技术创新、人才培养及市场细分等策略,二者可在保持核心优势的基础上相互融合,以适应消费升级与行业多元化发展趋势。
This paper takes chain brands and independent bakeries as examples to explore the contradiction and balance between"craftsmanship spirit"and"standardized production"in the Western-style baking industry.Chain brands rely on standardization to achieve scale efficiency,but they face issues of product homogeneity and quality disputes.Independent bakeries adhere to manual craftsmanship,yet they are constrained by inefficiency and high costs.Through strategies such as technological innovation,talent cultivation,and market segmentation,the two can integrate with each other while maintaining their core advantages,so as to adapt to the trends of consumption upgrading and diversified development of the industry.
作者
何月柔
朱夏谊
凌红菲
HE Yuerou;ZHU Xiayi;LING Hongfei(Yulin No.1 Vocational Secondary Professional School,Yulin 537000,China)
出处
《现代食品》
2026年第2期199-201,共3页
Modern Food
关键词
匠人精神
市场融合
消费升级
独立面包房
craftsmanship spirit
market integration
consumption upgrading
independent bakeries
