2016 Xiabuxiabu Environmental, Social and Governance Report
Extracted ESG KPIs
KPIs are organized by ESG aspects.
Direct (Scope 1) and energy indirect (Scope 2) greenhouse gas emissions (in tonnes) and, where appropriate, intensity (e.g. per unit of production volume, per facility).
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Expected annual reduction in greenhouse gas emissions from new induction cookers at 180 restaurants | tonnes | 1000 | 30 |
| Reduction in greenhouse gas emission | tonnes | 1000 | 5 |
Direct and/or indirect energy consumption by type (e.g. electricity, gas or oil) in total (kWh in '000s) and intensity (e.g. per unit of production volume, per facility).
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Annual electricity consumption | million kWh | 1.4016 | 5 |
| Number of restaurants with energy-efficient induction cookers | 180 | 5 |
Description of energy use efficiency target(s) set and steps taken to achieve them.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Daily electricity savings from new induction cookers at Shangdi Hualian restaurant in Beijing | kWh per day | 11.2 | 30 |
| Expected annual electricity savings from new induction cookers at 180 restaurants | million kWh | 1.4016 | 30 |
| Expected annual electricity savings from new induction cookers at Shangdi Hualian restaurant in Beijing | kWh | 4088 | 30 |
| Number of energy-efficient induction cookers installed at restaurants | 1600 | 5 |
Total packaging material used for finished products (in tonnes) and, if applicable, with reference to per unit produced.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of induction cookers replaced at 180 restaurants | units | 16000 | 30 |
Description of the significant impacts of activities on the environment and natural resources and the actions taken to manage them.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of new energy-efficient induction cookers installed at Shangdi Hualian restaurant in Beijing | units | 28 | 30 |
| Number of times vegetable bases inspected | times | 15 | 24 |
Total workforce by gender, employment type (for example, full- or part-time), age group and geographical region.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Employee age group distribution: 30 and below | % | 47 | 33 |
| Employee age group distribution: 31-45 | % | 38 | 33 |
| Employee age group distribution: 45 and above | % | 15 | 33 |
| Employment type distribution: Contract employee | % | 62 | 33 |
| Employment type distribution: Dispatched employee | % | 38 | 33 |
| Number of employees | 15544 | 5 | |
| Number of minority employees | 1603 | 33 | |
| Number of restaurants jointly operated with Wanda | restaurants | 18 | 7 |
| Number of restaurants operated | restaurants | 639 | 12 |
| Number of restaurants owned and operated in China | restaurants | 639 | 7 |
| Proportion of minority employees | % | 10 | 33 |
| Ratio of female employees | % | 33 | 33 |
| Ratio of male employees | % | 67 | 33 |
| Total number of employees | 15544 | 33 |
Employee turnover rate by gender, age group and geographical region.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Seat turnover rate | 3.4x | 12 |
The percentage of employees trained by gender and employee category (e.g. senior management, middle management).
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Average satisfaction of trainees for Seven Habits of Highly Effective People and Defining the Role of A Manager training programs | percent | 96.09% | 35 |
| Employee education degree distribution: Bachelor and above | % | 3 | 33 |
| Employee education degree distribution: College degree | % | 5 | 33 |
| Employee education degree distribution: High school and below | % | 92 | 33 |
| Number of employees covered by Seven Habits of Highly Effective People and Defining the Role of A Manager training programs | employees | 252 | 35 |
| Number of employees covered by new employee (first/second introduction) training programs | employees | 131 | 35 |
| Number of employees covered by new employee (second introduction) training programs | employees | 65 | 35 |
| Number of participants in professional, management and new employee trainings | 504 | 5 | |
| Number of professional, management and new employee trainings organized | 68 | 5 | |
| Total number of employee training sessions - Management | sessions | 10 | 35 |
| Total number of employee training sessions - New employee | sessions | 56 | 35 |
| Total number of employee training sessions - Professional | sessions | 20 | 35 |
| Total number of employee training sessions - Total | sessions | 68 | 35 |
| Total number of employees trained - Management | employees | 252 | 35 |
| Total number of employees trained - New employee | employees | 196 | 35 |
| Total number of employees trained - Professional | employees | 56 | 35 |
| Total number of employees trained - Total | employees | 504 | 35 |
The average training hours completed per employee by gender and employee category.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Completion rate for new employee (first/second introduction) training programs | percent | 100% | 35 |
| Number of training programs for new employees (first/second introduction) | programs | 50 | 35 |
| Number of training programs for new employees (second introduction) | programs | 6 | 35 |
| Total hours of professional, management and new employee trainings | hours | 4427 | 5 |
| Total training hours - Management | hours | 1764 | 35 |
| Total training hours - New employee | hours | 2271 | 35 |
| Total training hours - Professional | hours | 392 | 35 |
| Total training hours - Total | hours | 4427 | 35 |
Number of suppliers by geographical region.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of bidding events participated in | bidding events | 33 | 24 |
| Number of cities with company restaurants in China | cities | 57 | 7 |
| Number of provinces with company restaurants in China | provinces | 13 | 7 |
| Number of provinces with operations | provinces | 11 | 12 |
| Number of suppliers developed and optimized | suppliers | 67 | 24 |
Description of practices relating to engaging suppliers, number of suppliers where the practices are being implemented, and how they are implemented and monitored.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of new suppliers reviewed | suppliers | 56 | 24 |
| Number of supplier entry audits carried out | suppliers | 177 | 24 |
| Number of times inquiry made regarding market supply condition | times | 60 | 24 |
| Number of top-level suppliers developed and optimized | suppliers | 23 | 24 |
Description of practices used to identify environmental and social risks along the supply chain, and how they are implemented and monitored.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of times production plants of manufacturers visited | times | 10 | 24 |
Number of products and service related complaints received and how they are dealt with.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Number of new restaurants opened | restaurants | 112 | 12 |
| Number of new restaurants opened in Northern China | restaurants | 100 | 7 |
| Top 50 Hotpot Brands awarded by China Cuisine Association | Top 50 | 13 | |
| Top 50 Hotpot Brands in China awarded by China Hotel Association | Top 50 | 13 | |
| Year-on-year growth in restaurant level operating profit | percent | 29.2% | 12 |
| Year-on-year growth in revenue | percent | 13.8% | 12 |
Description of practices relating to observing and protecting intellectual property rights.
| Indicator | Unit | 2015 | 2016 | Report Pages |
|---|---|---|---|---|
| Top 10 Restaurant Brands in Beijing (hotpot category) | Top 10 | 13 | ||
| Top 10 Restaurant Brands in Beijing awarded by China Cuisine Association | Top 10 | 13 |
Description of quality assurance process and recall procedures.
| Indicator | Unit | 2015 | 2016 | Report Pages |
|---|---|---|---|---|
| Gold Prize of the Top 10 Business Brands in Beijing – Ding | Top 10 | 13 | ||
| Top 10 Hotpot Brands awarded by China Cuisine Association | Top 10 | 13 | ||
| Top 10 Hotpot Brands in China awarded by China Hotel Association | Top 10 | 13 |
Description of preventive measures and whistle-blowing procedures, and how they are implemented and monitored.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Certificate of Enterprise Credit Grade issued by China Cuisine Association | Certificate | 13 |
Focus areas of contribution (e.g. education, environmental concerns, labour needs, health, culture, sport).
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Outstanding Hotpot Brand awarded by China Cuisine Association | Outstanding | 13 | |
| Top 100 Restaurants Brands in China awarded | Top 100 | 13 |
Resources contributed (e.g. money or time) to the focus area.
| Indicator | Unit | 2016 | Report Pages |
|---|---|---|---|
| Revenue | RMB thousands | 2758137 | 12 |
Direct (Scope 1) and energy indirect (Scope 2) greenhouse gas emissions (in tonnes) and, where appropriate, intensity (e.g. per unit of production volume, per facility).
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Total GHG Emissions | tonnes | 1000 |
Direct and/or indirect energy consumption by type (e.g. electricity, gas or oil) in total (kWh in '000s) and intensity (e.g. per unit of production volume, per facility).
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Grid Electricity Consumption | million kWh | 1.4016 |
| Purchased Electricity | million kWh | 1.4016 |
| Total Indirect Energy Consumption | million kWh | 1.4016 |
| Total Purchased Energy | million kWh | 1.4016 |
Description of energy use efficiency target(s) set and steps taken to achieve them.
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Electricity Usage Reduction Compared to Last Year | kWh | 1401600 |
Total workforce by gender, employment type (for example, full- or part-time), age group and geographical region.
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Number of Total Employees | 15544 | |
| Percentage of Contractors | % | 62 |
| Percentage of Employees Aged 30-50 | % | 38 |
| Percentage of Employees Aged Above 50 | % | 15 |
| Percentage of Employees Aged Below 30 | % | 47 |
| Percentage of Female Employees | % | 33 |
| Percentage of Male Employees | % | 67 |
Employee turnover rate by gender, age group and geographical region.
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Turnover Rate of Total Employees | x | 3.4 |
The percentage of employees trained by gender and employee category (e.g. senior management, middle management).
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Percentage of Employees Trained | percent | 100 |
| Percentage of New Employees Trained | percent | 100 |
The average training hours completed per employee by gender and employee category.
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Total Training Hours | hours | 4427 |
| Training Hours of Professional Skills Development | hours | 392 |
Number of suppliers by geographical region.
| Standard Indicator | Unit | 2016 |
|---|---|---|
| Number of Total Suppliers | suppliers | 67 |