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Matthew Effect on F&B



"The Matthew effect of accumulated advantage, Matthew principle, or Matthew effect for short, is sometimes summarized by the adage "the rich get richer and the poor get poorer".[1][2] The concept is applicable to matters of fame or status, but may also be applied literally to cumulative advantage of economic capital. In the beginning, Matthew effects were primarily focused on the inequality in the way scientists were recognized for their work. However, Norman Storer, of Columbia University, led a new wave of research. He believed he discovered that the inequality that existed in the social sciences also existed in other institutions.[3]"


& Pareto's theorem still stands.

In view of the Chinese New year festivities, the smaller F&B businesses experience an uphill struggle in the management of food orders for the extreme demand made in such a limited time period. This usually results in egregious mistakes made from the juggle of diminishing time and depleting resources, which directly impacts the qualities of both the product and service. This in turn becomes an 恶性循环 when industrialised and established brands reap in the majority of the available profits, appropriately deeming them to be monopolisers of the field, in terms of both an aggregate spike of exposure and the exaggerated influx of assets with each festive season requiring similar services.

IN TIMES OF HIGH DEMAND:

RICH:
1. more control over customer demand- Quantity can be met
2. Wider spread of resources in multiple production stations-more control over Quality of service
3. Higher rate of catering-Monopoly of market profit
4. Established/Expendable branding, high production rate, strong compatibility to consumer demand, higher rate of publicity and exposure-strong influence building by a snowball effect

POOR:
1. less control over customer demand- Quantity can't be met
2. Vast limitations of resources in curve of production time-control over Quality of service sacrificed to meet consumer needs
3. Risky expenditures, minimal profit
4. Lesser known branding, lower production rate, non-compatible to high demands-loss of potential customers







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