中国连锁加盟商业 发展白皮书2026 联合发布： 2026年1月 目 录 01 加盟行业概况：中国的连锁加盟行业规模接近3万亿 元，品招模式逐渐成为行业主流 02 连锁加盟经营现状：加盟商趋向于精耕细作，多行 业呈现出差异化演进 03 加盟商群体特征：职业和超级加盟商崛起，逐渐成 为加盟市场主流人群 04 案例解析：入局时机与门店模型是加盟商的制胜关 键，网红赛道入局需多维度权衡 05 连锁加盟经营策略：选品、选址与运营适配决定投资 效益 06 行业趋势：数字化深耕与精细化运营并行，供应链整 合与细分赛道差异化成竞争新路径 01 行业概况： 中国连锁加盟行业规模已接近3 万亿元，品招模式逐渐成为行业 主流 连锁加盟行业历经五个阶段，正逐步向合规专业生态化升级 我国连锁加盟行业的发展可分为五个阶段：探索发展—初步发展—规范发展—成熟发 展—品招时代，整体上行业随政策、技术与市场需求迭代，逐步实现合规化、专业化与生态 化升级。 我国连锁加盟行业的发展历程 1987—2000年 以1987年肯德基进入中国内地 市场作为标志，我国连锁加盟 行业进入外资引路、本土探索 时期 外资品牌带来标准化加盟模式，本土品 牌以模仿 ...

Investment Rating - The report indicates a positive investment outlook for the Chongqing noodle industry, projecting a market scale exceeding 100 billion yuan by 2026 [14][16]. Core Insights - The Chongqing noodle segment has shown remarkable growth, with over 42,000 stores nationwide as of January 2026, driven by factors such as local policy support, a growing supply chain, cultural tourism integration, and media exposure [1][20]. - The brand innovation in product offerings and operational models is accelerating, with a focus on diversifying menu items and enhancing consumer engagement through various channels [35][36]. - The market is experiencing a shift from regional specialties to a national presence, particularly in first-tier and new first-tier cities, where consumer acceptance of local cuisine is higher [23][25]. Summary by Sections 1. Category Overview - The Chongqing noodle market is on track to reach a scale of over 100 billion yuan, transitioning from a regional specialty to a nationwide phenomenon [7][14]. - The number of Chongqing noodle stores has surpassed 42,000, with significant representation in the Southwest region, accounting for 40.4% of total stores [15][25]. 2. Development Highlights - Brands are actively innovating their product lines, with a notable increase in new offerings, particularly in toppings and ingredient quality [36][42]. - The operational model is evolving towards all-day dining, making Chongqing noodles a staple in community dining [57][60]. - The supply chain for Chongqing noodles is maturing, with a complete industry chain from raw material sourcing to consumer delivery [66][69]. 3. Pain Points and Recommendations - The industry faces challenges such as strong regional flavor preferences and low brand recognition, which may hinder national expansion [80][81]. - Recommendations include adapting flavors to local tastes, enhancing product innovation to combat market saturation, and building collaborative mechanisms with local governments to strengthen brand presence [83][85].

Investment Rating - The report does not explicitly state an investment rating for the food processing industry, but it highlights a stable growth trend in the meat semi-finished products market, which is projected to reach 165.6 billion yuan by 2025, indicating a positive outlook for investment opportunities in this sector [14][30]. Core Insights - The food processing industry, particularly the meat semi-finished products segment, is experiencing steady growth, driven by increasing consumer demand for convenience and the rising chain restaurant standardization [3][31]. - The report emphasizes the importance of flavor innovation as a key differentiator for food processing plants, which face challenges such as product homogeneity and flavor instability [63][64]. - The supply chain for the food processing industry has entered a 3.0 era, where companies are proactively capturing market demands and innovating products [3][9]. Summary by Sections 1. Development of Meat Processing Plants - The broad market for meat semi-finished products exceeds 150 billion yuan, with a growth rate of 7.5% expected in 2024 [14][30]. - The meat semi-finished products market is characterized by a well-developed supply chain and regional clustering, with B-end (restaurant) and C-end (consumer) demands driving growth [18][21]. - The market is projected to reach 165.6 billion yuan by 2025, with B-end customers accounting for over 80% of the market share [30][31]. 2. Development of Fresh Food and Baking Factories - Fresh food and baking factories play a crucial role in the supply chain but face challenges such as severe product homogeneity and insufficient innovation [3][9]. - Both types of factories are essential for providing convenience food products to retail and new retail channels [3]. 3. Flavor Trend Analysis in the Food Processing Industry - Consumer preferences are shifting towards fresh and spicy flavors, with regional flavors like Guizhou sour soup gaining popularity [3][58]. - The report identifies a growing trend for innovative flavor combinations, such as wood ginger ice cream and red oil ice cream, alongside tropical, cheese, tea, and nut flavors [3][58]. 4. Summary and Outlook - Flavor innovation is highlighted as a critical breakthrough point for food processing plants to differentiate themselves in a competitive market [3][63]. - The report suggests that food processing plants must enhance their product development capabilities to meet the evolving demands of the restaurant industry [3][9].

Investment Rating - The report indicates a positive investment outlook for the barbecue industry, highlighting steady market growth and increasing consumer interest in diverse barbecue offerings [4][19]. Core Insights - The barbecue market in China is experiencing significant expansion, with the number of barbecue outlets reaching 205,000 by the end of 2025, representing a year-on-year growth of 34.4%. The market size is projected to be approximately 106 billion yuan in 2025, with a modest growth rate of 1.6% from the previous year [4][19]. - Consumer preferences are evolving, with a growing demand for high-cost performance self-service models and unique dining experiences. Regional specialties and American-style barbecue are gaining popularity [4][36]. - Barbecue brands are focusing on differentiation through innovation in ingredients, flavors, and dining experiences, with trends leaning towards emotional value, regional characteristics, and cost-effectiveness [4][36]. Summary by Sections Overall Overview - By the end of 2025, the total number of barbecue outlets in China is expected to reach 205,000, with a market size of around 106 billion yuan [7][17]. Development Characteristics - Self-service models and visually appealing dishes are favored, with regional specialties and American-style barbecue gaining traction [4][36]. Development Trends - The barbecue industry is witnessing diverse development trends characterized by innovation in product offerings, freshness of ingredients, and unique dining experiences [4][36]. Market Dynamics - The competitive landscape is intensifying, with over 112,000 barbecue-related enterprises in China as of December 2025, marking a 30.2% increase since 2020 [16][14]. - The self-service barbecue segment is rapidly expanding, with brands like Gulu Barbecue and others achieving significant growth by offering high-value dining experiences [42][45].

Investment Rating - The report does not explicitly provide an investment rating for the industry Core Insights - The restaurant industry in China is experiencing a slowdown in revenue growth, with a significant decline in growth rate from 2023 to 2024, dropping from 20.4% to 5.3% and further to 3.3% in 2025 [2][3] - The number of restaurant outlets has decreased by 3.8% year-on-year as of Q3 2025, indicating a shift towards a saturated market with intensified competition [4] - The chain restaurant rate is projected to increase from 23% in 2024 to 25% in 2025, highlighting a trend towards consolidation and brand expansion [4][6] Summary by Sections Revenue Trends - In 2024, the total restaurant revenue in China reached 5.57 trillion yuan, with a year-on-year growth of 5.3%, a decline of 15.1 percentage points from 2023 [2] - By November 2025, the revenue exceeded 5.2 trillion yuan, with a further decline in growth rate to 3.3% [2] Market Dynamics - The restaurant industry is entering a phase of stock competition, with over 7.7 million outlets reported in Q3 2025, a decrease from the previous year [4] - The chain restaurant rate has been steadily increasing, with predictions indicating a rise to 25% in 2025 [4][6] Labor Challenges - Rising labor costs and a shortage of skilled workers are significant challenges for restaurant brands, with the average salary for chefs and service staff reaching 6,696 yuan and 4,851 yuan respectively in Q3 2025 [7][8] - Labor costs account for 28.6% of total expenses, with projections indicating this could exceed 35% due to rising minimum wage standards [9] Technological Adoption - To address labor challenges, restaurant brands are increasingly adopting smart equipment and semi-finished products to enhance efficiency and reduce costs [12] - The introduction of smart cooking robots, such as the Chef AI Cooking Robot-F3, is gaining traction as a solution to improve operational efficiency and standardize food quality [13][17] Product Features of Chef AI Cooking Robot-F3 - The Chef AI Cooking Robot-F3 features advanced cooking technology, including a three-layer composite pot and high-temperature cooking capabilities, which enhance food quality and reduce reliance on skilled labor [17][18] - The robot's user-friendly interface and automatic cleaning functions significantly lower training costs and operational complexity for staff [20] Application Scenarios - In various restaurant settings, such as fast-casual dining and traditional Chinese cuisine, the Chef AI Cooking Robot-F3 has demonstrated its ability to improve efficiency, reduce labor needs, and enhance revenue [21][24][25] - For instance, a fast-casual brand reported a 30% to 50% increase in revenue after implementing the robot, while a traditional Chinese restaurant saw a threefold increase in dish sales [24][25] Company Overview - Topband Co., Ltd., established in 1996, is a leading player in the smart control industry, focusing on the development and production of smart cooking robots under the Chef brand [30][31]

Investment Rating - The report indicates a positive investment outlook for the Jiangxi Xiaochao industry, highlighting its transition towards standardization and industrialization with over 20,000 stores nationwide as of December 2025 [5][31]. Core Insights - Jiangxi Xiaochao has evolved from informal dining represented by family-run restaurants to a more structured chain restaurant model, with significant growth potential in chain development as 97.5% of stores have five or fewer locations [3][31]. - The distribution of Jiangxi Xiaochao stores is heavily concentrated in the East China region, with over 80% of stores located there, particularly in Zhejiang province, which leads in store numbers outside Jiangxi [3][34]. - The industry faces challenges such as low efficiency in fresh cooking, talent shortages, and insufficient brand recognition, which can be addressed through efficiency optimization, talent development, and brand building [3][4]. Summary by Sections Industry Overview - Jiangxi Xiaochao has surpassed 20,000 stores nationwide, marking a new phase of standardized and industrialized development [5][11]. - The popularity of Jiangxi Xiaochao continues to rise, driven by online and offline synergy, with significant engagement on social media platforms [10][18]. Store Distribution - Over 80% of Jiangxi Xiaochao stores are located in East China, with Zhejiang province having the highest number of stores outside Jiangxi [34][36]. - The brand shows strong penetration in lower-tier cities, with 26.5% of stores in second-tier cities and over 20% in third-tier cities [40]. Development Characteristics - The industry is characterized by a shift towards standardization and efficiency in chain brands, while family-run shops maintain flexible product strategies [48][56]. - Brands are increasingly drawing inspiration from various regional cuisines in Jiangxi to create differentiated positioning [49]. Future Trends - The industry is expected to see differentiated expansion paths, the emergence of diversified business models, and multi-dimensional competition [3][4]. - Government policies and brand building efforts are facilitating the transition of Jiangxi Xiaochao from a local delicacy to a nationally recognized dining category [21][28]. Consumer Behavior - Consumer preferences are shifting towards dining experiences that emphasize freshness, affordability, and local flavors, aligning with the characteristics of Jiangxi Xiaochao [20][66]. - The pricing strategy is primarily focused on affordability, with a significant portion of menu items priced between 15 to 30 yuan [68]. Brand Evolution - The Jiangxi Xiaochao sector is witnessing the emergence of multiple brands with distinct styles, including "market-style," "fast fashion," and "beautiful meals," each targeting different consumer segments [75]. - The industry is moving towards a more structured and recognizable brand identity, supported by government initiatives and consumer engagement strategies [30][66].

Investment Rating - The report does not explicitly provide an investment rating for the "Beautiful Meal" industry Core Insights - The "Beautiful Meal" trend has gained significant attention on social media platforms, with over 3.64 billion views on Douyin and 620 million views on Xiaohongshu as of November 2025, indicating a strong market presence [3][17][19] - The rise of "Beautiful Meal" is driven by factors such as the emotional and social value sought by younger consumers, a shift in restaurant strategies towards quality and atmosphere, and the increasing influence of social media on dining decisions [3][24][30][41] - The average consumer spending on "Beautiful Meal" brands is relatively affordable, with 59.3% of brands priced between 100-150 yuan, and 37% priced below 100 yuan [3][51] Summary by Sections 1. Market Overview - The "Beautiful Meal" market is experiencing rising popularity, covering various cuisines including Western, Asian, and local dishes [5][6] - Traditional fine dining and new-style restaurants are shaping the "Beautiful Meal" trend, with a focus on aesthetic presentation and consumer experience [11][12] 2. Development Characteristics - "Beautiful Meal" brands emphasize aesthetic principles in product design and store layout, favoring locations in first-tier and new first-tier cities [52][53] - Common features among "Beautiful Meal" brands include high-quality ingredients, immersive dining environments, and a focus on social media engagement for brand promotion [55][56] 3. Future Outlook - The "Beautiful Meal" trend is expected to continue, supported by quality-driven strategies and aesthetic-driven dining experiences [5][20] - The increasing sophistication of the dining supply chain and the role of social media in consumer decision-making are likely to further enhance the growth of this sector [33][41]

Investment Rating - The report does not explicitly provide an investment rating for the restaurant industry Core Insights - The restaurant industry is entering a phase of rational growth and high-quality competition, with the industry prosperity index showing fluctuations in the third quarter of 2025 [6][21][24] - National restaurant revenue growth has slowed, with a year-on-year increase of only 0.9% in September 2025 [7][8] - The number of registered restaurants has decreased, indicating intensified market competition and a more cautious attitude among entrepreneurs [21][22] Summary by Sections 1. Industry Overview - The restaurant industry's prosperity index increased initially but then declined, reflecting a transition to rational growth and high-quality competition [6][24] - National consumption growth is slow, with retail sales growth dropping from 3.7% to 3.0% from July to September 2025 [7] - Restaurant revenue growth showed volatility, with a year-on-year increase of only 0.9% in September 2025 [7][8] 2. Product Launches - In Q3 2025, coffee and tea brands launched numerous new products, with floral and glutinous rice elements being widely used [48][60] - Western fast food brands introduced 301 new products, with the majority being in the burger category [49][50] - The noodle category saw significant innovation, with 73 new products launched, emphasizing regional flavors [53][55] 3. Emerging Brands - Six standout brands were identified for their rapid expansion and innovative marketing strategies, including "朴大叔拌饭" and "野人先生" [75][76] - "朴大叔拌饭" surpassed 1,100 stores, while "野人先生" also crossed the 1,000-store mark, indicating strong market presence [78][81] - Brands like "茉莉奶白" and "流浪泡泡" have successfully integrated cultural elements into their marketing, enhancing brand visibility [90]

Investment Rating - The report indicates a positive investment outlook for the barbecue skewers market, with a projected market size growth from 1,128 billion yuan in 2021 to over 1,600 billion yuan by 2025, reflecting an annual growth rate of 12.2% [2][3]. Core Insights - The barbecue skewers market in China is experiencing significant growth, driven by increasing consumer demand, yet faces challenges such as a lack of standardization and high reliance on manual labor [2][4]. - The chicken wing segment is highlighted as a key growth area, with chicken meat being the second most consumed meat in China, accounting for 25% of total meat consumption [8][9]. - The "Three Good Chicken Wings" solution by Wildfire aims to address industry pain points such as low standardization and high labor costs by providing a standardized product that reduces reliance on skilled labor and improves operational efficiency [13][18]. Summary by Sections Market Overview - The barbecue skewers market size is expected to grow from 1,128 billion yuan in 2021 to 1,540 billion yuan in 2024, with a projected increase to over 1,600 billion yuan in 2025 [2][3]. - The number of barbecue skewers outlets in China has shown a growth trend, increasing from 292,000 in January 2025 to 307,000 by June 2025 [2][3]. Supply Chain Challenges - The low chain rate in the barbecue skewers market is attributed to regional flavor variations and a fragmented supply chain, which hinders standardized operations and brand expansion [4][5]. - High labor dependency in the preparation process leads to inefficiencies and increased operational costs [5]. Product Innovation - Wildfire's "Three Good Chicken Wings" solution offers a standardized product that eliminates the need for marination, thus reducing preparation time and labor costs significantly [13][18]. - The solution utilizes AI technology and a robust cold chain logistics system to ensure product quality and consistency across various outlets [14][18]. Financial Performance - The labor cost per chicken wing in the Wildfire model is only 0.2 yuan, a reduction of 83.3% compared to traditional methods, with a gross margin of approximately 60%, exceeding the industry average [18][19]. - The standardized process reduces flavor variability to below 3%, enhancing customer retention and satisfaction [18][19]. Market Applications - The "Three Good Chicken Wings" solution is adaptable across various dining scenarios, including fried chicken, barbecue, and traditional Chinese cuisine, demonstrating its versatility in the food service industry [24][26]. - Successful case studies show significant improvements in operational efficiency and profitability for various types of barbecue outlets that have adopted this solution [23].

Investment Rating - The report does not explicitly provide an investment rating for the restaurant industry Core Insights - The report analyzes the new product launch trends in the restaurant industry, focusing on six representative categories: Western fast food, noodles, tea drinks, coffee drinks, bakery, and hot pot. A total of 330 brands were monitored, with 177 brands launching new products in June 2025, accounting for 53.6% of the monitored sample. The total number of new products launched across these categories was 785, representing a 14.1% decrease compared to May 2025 [4][10][15]. Summary by Category Western Fast Food - In June 2025, 20 brands launched 66 new products, with dessert items leading at 24.2%. Innovations focused on filling and flavor, with 51.4% of new products emphasizing filling innovation, integrating local and healthy ingredients [24][17][22]. Noodles - Among 61 monitored brands, 21 launched 65 new products, with mixed noodles and dessert drinks forming a core launch strategy, together accounting for over 40%. The main innovation direction involved using local and wild ingredients as toppings, with 66.7% of innovations focusing on toppings [32][30]. Tea Drinks - A total of 64 brands launched 245 new products, with fruit tea leading the category. The report highlights the use of seasonal fruits and emphasizes the reduction of vegetable elements in new products. 73.1% of new products contained tea bases, with green tea being the most popular [35][36][40]. Coffee Drinks - 23 brands launched 78 new products, with fruit elements comprising 71.2% of the ingredients. Coffee liquid bases were predominant, making up 66% of new products. The report notes a trend towards complex flavor profiles in new coffee products [46][50][53]. Bakery - 33 brands launched 263 new products, with cakes being the most prevalent at 57.8%. The report indicates a focus on seasonal and health-oriented products, with a notable increase in the use of fruits and dairy ingredients [60][63]. Hot Pot - 16 brands launched 68 new products, with hot pot ingredients leading at 54.4%. The emphasis was on the quality of ingredients and traditional preparation methods, showcasing local specialties [66][64].