本論文以個案方式呈現，探討當前懷石料理在台灣市場的變化與經營者在面臨少子化上的人力問題、營業地點取得的合法性及如何面對資源少又得提高公司績效的種種考驗與挑戰。
餐飲業為高度勞力密集的產業之一，而高精緻化的懷石料理尤為甚者。經營者Peter從原本的工程師背景，後因家族企業版圖擴張而轉換回家族企業經營餐廳，於經營上必須克服的管理課題、所面臨公共安全、消防法規、所面臨的種種現況都與之前的挑戰截然不同。台灣的餐飲學校只重視中餐及西餐的人力培育，而在日本料理領域卻只有師徒相承。因此懷石料理在台灣所面臨的局面更加艱困，這迫使擁有資源甚少及微型餐飲業者，都必須探討思考該如何因應與改變現況。
本個案描述八王子懷石料理公司的經營者Peter，在2013年接手後一路從艱辛到站穩腳步。爾後因舊址店面所面臨公安衛生、消防安檢的種種問題，而必須遷移店面，市場的萎縮、所培育的專業人才被挖角、大型魚場型態的競爭對手削價競爭等種種威脅。再加上少子化所帶來的人力缺口擴大之影響，以及網路發達後，消費者的消費行為改變，迫使經營者必須投入更多的心力讓企業創新，並思考如何有效管理讓企業績效更佳化。
本論文以哈佛個案形式表現，包括內容(本文)及教學手冊(個案討論)兩大部分。期盼透過此個案可幫助餐飲服務業者，在面臨風險危機時的決策與省思，運用穀倉效應、風險管理、決策樹之分析、需求理論及長尾理論等相關管理理論，讓企業可以永續發展，渡過危機並能讓公司的績效再創佳績。

The paper relates to a case study that revolves around tasks and challenges the business operator of the high-end Japanese restaurant faces including changing market of Japanese haute cuisine (kaiseki ryori) In Taiwan, labor shortage due to a low birth rate, zoing approval of the business location, and how to achieve better performance with limited resources.

Food service industry is a highly labor intensive industry, especially in the field of Japanese haute cuisine with delicate dishes. The restaurant manager, Peter, transferred from engineering to food service business due to expansion of family business. He needed to solve not only management problems in business operation but also problems related to fire service act and public safety, which were quite different from the difficulties he encountered before. The Culinary school in Taiwan only focuses on human resource training in the field of Chinese cuisine and Western cuisine yet the art of Japanese cuisine is only passed down from master to pupil. Thus kaiseki restaurants in Taiwan have fallen on harder times and micro restaurants owners with fewer resources are forced to think about how to cope with the challenges for changing the conditions in the field of Japanese haute cuisine.

In this case, the enterprise manager, Peter, had run into various types of barriers and finally gained a foothold in the company since taking over the Hachiōji kaiseki Japanese restaurant in 2013. Then the restaurant had been moved to the new location owing to public safety and health problems and fire code violations during inspections and he also faced the problems of the shrinking market, trained staff members being headhunted, competitors provided with large-scale fish farms, an ever-increasing labor shortage caused by low birth rate and consumer behavior changed by rapid development of the internet. As an enterprise’s operators, Peter needs to put more effort in innovation for management purposes and thinks log and hard about how to optimize enterprise performance.

The thesis is written in the form similar to Harvard business review case study that consists of two parts, the content of the case (essay) and the teaching note (case discussion).The case analysis helps food service providers to make quick business decisions and review their thoughts for crisis and risk management. By using the broken window theory, the Silo effect, the risk management, the decision tree analysis, and the needs theory and the long tail theory in management, the food service company can develop sustainably, weather the crisis and achieve better business performance.

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