本报（chinatimes.net.cn）记者周梦婷 北京报道 元旦假期餐饮人气火爆，排队等位成常态。北京一位消费者表示，其在荟聚中心用餐时，因心仪餐馆排 队达百桌而被"劝退"，转而前往宜家餐厅，发现同样一座难求。"跨年夜当晚，北京大兴荟聚店最高峰 等位桌数接近1500桌，南京景枫中心店凌晨4点店内仍座无虚席。假日期间，数十家门店同时段等位桌 数均在四五百桌以上。"1月4日，知名湘菜品牌费大厨辣椒炒肉（下称"费大厨"）告诉《华夏时报》记 者。 排队等位的"盛况"并非个例，本报记者从各个餐饮企业处了解到，海底捞、西贝等餐饮品牌门店同 样"一桌难求"。回顾过去一年，餐饮市场整体承压，餐饮企业普遍感到"寒意"。如今，元旦假期犹如一 簇火苗，点燃了沉寂一年的餐饮市场，为整个行业迎来一个充满希望的新开端。 海底捞火锅郑州万象城店负责人冷女士说："不少家庭聚会和年轻情侣会选择在31日晚间先到店里聚 餐，随后再到附近的郑州地标二七塔参与倒计时。也有不少顾客会把重头戏放在跨年演唱会或演出活动 上，在热闹结束后，元旦凌晨再回到海底捞，吃'新年的第一顿火锅'。因此，今年门店凌晨时段的预订 量较去年同期增长约20%。" 另两个火锅 ...

以下文章来源于Vista氢商业 ，作者贾小乐 Vista氢商业 . 关心都市白领的消费生活 提供易懂有趣的品牌报道 30块能吃饱的海底捞， 小料台成主角了。 文 ｜ 卢力麟 编辑 ｜ 贾小乐 来源｜ Vista氢商业（ID：Qingshangye666） 封面来源 ｜ unsplash "为一盘甜品吃了一顿火锅"，是当下流行的吃海底捞的心态。 11月，各地海底捞陆续进行了一轮小料台的升级，小料台被改造成了"大菜台"。 三里屯的海底捞门店里，颇具开创性地在芝麻酱、葱花旁边摆上了两排烘 焙甜品。 但海底捞的甜品不是你在酒店早餐自助里常见的1元速冻蛋挞和色素小蛋糕。 奶油角、肉松小贝、巧克力司康、抹茶瑞士卷，都是连锁烘焙里的熟面孔，其 中还有"身家不菲"的好利来同款——"没想到头一回敞开吃好利来是在海底捞"。 于是如今去吃海底捞的，大多不是奔着火锅，而是小料台上的自助餐。除了甜品，你还能在不同城市的海底捞店里吃到卤菜、冰粉和海鲜，或者是"入座即 送"的成箱车厘子。 "海底捞，快把火锅小料台做成慈善午宴了。" 30块能吃饱的海底捞 小料台成主角了 如果世界上有什么联动比"在海底捞里吃到免费好利来"更能勾起打工人兴趣， ...

Core Insights - The restaurant industry in China is facing significant operational pressures in 2025, prompting companies to adopt various self-rescue strategies to regain consumer trust and focus on core business principles [1] Group 1: New Business Models - Major brands are launching sub-brands to explore new growth avenues, such as "Xiao Ma Liu" by Ma Liu Ji, which focuses on a lighter dining experience with a lower average spend of around 60 yuan compared to the main brand's 100 yuan [2] - Haidilao has opened community stores and a new style of hot pot restaurant, successfully diversifying into 14 different restaurant brands under its "Red Pomegranate Plan," generating 597 million yuan in revenue, a 227% year-on-year increase [2] - The introduction of new dining concepts like "Xiaboo Ranch" by Xiaoboo and "Bisheng Grilled Skewers" reflects a trend towards offering high-quality yet affordable dining experiences aimed at younger consumers [3] Group 2: Price Adjustments - Many restaurant brands have quietly reduced prices in response to declining customer spending, with notable examples including Jiumaojiu's price cuts and He Fu's 30% reduction in main product prices [4][5] - The average customer spending in the Chinese dining sector has seen a significant decline, with traditional Chinese dining experiencing a 29.5% drop in average spending since 2023 [5] Group 3: Shift Towards Freshly Cooked Meals - There is a growing consumer demand for freshly cooked meals, leading to a resurgence of "freshly stir-fried" offerings in the market, as seen with brands like Xi Bei and various noodle shops [6][7] - The trend towards "freshly cooked" is also influencing the takeaway sector, with companies like Qixian Xiaochu emphasizing fresh ingredients and transparent cooking processes [7] Group 4: Market Outlook - The overall revenue for the restaurant industry is projected to achieve low single-digit growth, reaching 5.7 trillion yuan in 2025, despite a high closure rate of restaurants [3] - Industry experts believe that returning to quality and service fundamentals will be crucial for companies to navigate the competitive landscape and seize new opportunities [8]

Core Viewpoint - A video surfaced showing a Haidilao employee accidentally dropping noodles on the floor during a performance, leading to significant public discussion and concern regarding food safety and customer service practices [1][2]. Summary by Relevant Sections Incident Description - A consumer in Kunming posted a video showing a Haidilao employee dropping noodles on the floor while demonstrating noodle-pulling skills, which were later served to customers [1][2]. Customer Response and Compensation - The consumer reported the incident to the store manager during a subsequent visit, who initially offered compensation of one noodle. After the video went viral, the store manager increased the offer to two noodles and invited the consumer to try new dishes [1][2]. - On the third day, a regional manager contacted the consumer, promising a free meal and unlimited noodle consumption at the store, which was later modified to unlimited noodles for one month [1][2]. Company Response - As of the report's publication, Haidilao had not issued an official statement regarding the incident. However, customer service indicated that customers experiencing similar issues could submit payment screenshots and related videos through the Haidilao WeChat mini-program for verification [1][2].

Group 1 - The report emphasizes the importance of service consumption in 2026, highlighting a year of strategic layout and potential improvements in specific sectors and cycles [4][6][8] - The overall recovery of the service sector is characterized by a moderate rebound and structural prosperity, with service consumption growth outpacing that of goods consumption [11][12] - The report identifies three key changes affecting demand, policy, and technology, including a shift towards more rational consumer behavior, the impact of policy and globalization on corporate decisions, and accelerated technological iterations [11][4][6] Group 2 - The investment strategy for 2026 focuses on boosting domestic demand, with significant potential for service consumption in China compared to developed countries [19][26] - The report outlines specific sub-sectors such as duty-free, hotels, and education, which are expected to perform differently based on demand and supply dynamics [7][8][34] - Recommendations include focusing on cyclical recovery and sector-specific prosperity, with suggested investments in companies like China Duty Free Group, Huazhu Group, and Meituan [4][34][8] Group 3 - The report notes that the service sector has underperformed compared to the broader market, with a year-to-date increase of 14.55%, lagging behind the CSI 300 index [14][12] - Structural trends indicate that leading companies in tea drinks and hotels have outperformed, while duty-free and hotel stocks have shown strength in the fourth quarter [14][12] - The report highlights the importance of policy measures aimed at enhancing service consumption, including various initiatives to stimulate demand and improve the consumer environment [26][28][27]

Core Insights - The dining consumption for New Year's Eve is experiencing a surge, with Haidilao receiving over 400,000 table reservations for December 31 and January 1 as of December 25 [4][14]. Group 1: Reservation Trends - The reservation heat for New Year's Eve dining has started to rise early, with reports indicating that many Haidilao locations are fully booked [3][7]. - Major cities such as Xi'an, Chengdu, Shanghai, Guangzhou, Zhengzhou, Hangzhou, and Wuhan are seeing significant increases in Haidilao's reservation numbers [10][12]. Group 2: Consumer Behavior - Fire pot dining has become a popular choice among young people for New Year's celebrations [6]. - The demand for dining during the New Year period is being driven by various factors, including lower temperatures and multiple festive occasions like Christmas and New Year's Eve [16][19]. Group 3: Innovative Dining Experiences - Haidilao is focusing on creating diverse dining experiences that cater to different consumer needs, moving beyond just a meal to include atmosphere and engagement [29][30]. - Special promotions, such as the "Christmas Tree" and interactive activities, are being used to enhance customer experience and encourage social sharing [31][35]. Group 4: Event and Group Dining - The newly opened Haidilao banquet-style restaurant in Shenzhen is becoming a popular choice for group gatherings, with many companies booking events to celebrate year-end achievements [24][25]. - There is a notable increase in reservations for late-night dining, with a reported growth of approximately 20% compared to the previous year [22].

Core Insights - Major restaurant chains like Pizza Hut and Jiumaojiu are entering the barbecue market, following Haidilao's earlier move, indicating a growing interest in this segment [1][10]. Company Strategies - Jiumaojiu is launching a new brand focused on Chaozhou beef barbecue, with an average customer spend of approximately 126 yuan, emphasizing fresh ingredients and a transparent supply chain [2][4]. - Pizza Hut's new brand "Pizza Hut Grilled Skewers" operates in a dual capacity, serving traditional pizza during the day and barbecue at night, with an average spend of around 70 yuan [7][8]. Market Dynamics - The barbecue market in China is projected to exceed 600 billion yuan in 2024, with over 520,000 stores, but lacks dominant brands, presenting opportunities for major players [10][11]. - The entry of leading brands into the barbecue sector is driven by the potential for resource sharing, such as supply chain and operational efficiencies, which can significantly reduce costs [11][13]. Competitive Landscape - The barbecue industry is experiencing a dichotomy, with traditional models facing challenges while innovative concepts are emerging, such as self-service and interactive dining experiences [14][22]. - New entrants in the Korean barbecue segment are adapting to consumer preferences for social dining experiences, moving away from traditional marketing strategies [16][19]. Innovation and Trends - The self-service barbecue model is evolving, focusing on product quality and customer experience, with brands like "Liulang Paopao" leading in value competition [17][19]. - Innovative dining formats, such as rotating conveyor belt systems and barbecue convenience stores, are enhancing customer engagement and operational efficiency [21][22].

Core Insights - The Beijing dining market is experiencing a surge in consumer demand as the New Year and Spring Festival approach, with both traditional brands and chain restaurants seeing high reservation rates and upgraded offerings [1][3] Group 1: Reservation Trends - Many dining establishments in Beijing have reported that reservations for the New Year holiday are nearly sold out, with some traditional brands fully booked for private rooms [3][4] - Haidilao has seen a steady increase in reservations for New Year's Eve, with nearly half of its Beijing locations fully booked, and overall reservations in the region nearing 6,000 tables, maintaining stable growth compared to last year [4][9] Group 2: Consumer Preferences - Consumers are increasingly willing to try new dishes, with many seeking seasonal ingredients and dishes that align with regional culinary trends, reflecting a shift in dining habits [9] - Traditional brands featuring intangible cultural heritage dishes are particularly popular, with over 90% of room reservations for January 1 already filled [4][9] Group 3: Marketing and Promotions - Dazhong Dianping has launched a "New Year Special Plan" to distribute 45 million large-value coupons to consumers, aiming to enhance the dining experience during peak hours [5][9] - Many restaurants are reintroducing classic dishes and launching new menu items to attract customers, with some brands offering themed dishes for the upcoming Year of the Horse [8][9] Group 4: Operational Preparedness - Dining establishments are preparing for the influx of customers by increasing staff, ensuring sufficient supplies, and enhancing service quality during peak times [4][10] - Companies are focusing on customer experience by implementing reservation management and queue optimization to reduce wait times and improve satisfaction [10]

Core Viewpoint - The Beijing dining market is experiencing a consumption surge as the New Year and Spring Festival approach, with both time-honored brands and chain restaurants seeing a significant increase in reservations and supply upgrades [1][3]. Reservation Trends - Many dining establishments in Beijing have reported that reservations for the New Year holiday are nearly sold out, with some time-honored brands fully booked for private rooms [1][3]. - Hai Di Lao has seen a steady increase in reservations for New Year's Eve, with nearly half of its Beijing locations fully booked, totaling around 6,000 tables reserved compared to the same period last year [3][5]. - On New Year's Day, Hai Di Lao's reservations for lunch and dinner are fully booked, with expectations of long wait times for walk-in customers [3][5]. Preparation for Peak Traffic - Dining companies are enhancing staff arrangements and service quality to prepare for the influx of customers, including increasing personnel and providing complimentary snacks and drinks for waiting customers [5][9]. - Some restaurants are also planning interactive activities and performances to create a festive atmosphere during the holiday period [5]. Menu Innovations - Many dining establishments are reintroducing classic dishes and launching new menu items to attract customers, with time-honored brands seeing a high demand for traditional dishes [6][8]. - New offerings include seasonal dishes and creative combinations, catering to evolving consumer preferences for unique dining experiences [6][8]. Consumer Behavior - There is a noticeable shift in consumer willingness to try new dishes, with many preferring seasonal ingredients and regional specialties over standard menu items [8][11]. - The trend of "宅家跨年" (celebrating New Year at home) is driving demand for quality takeout options, prompting platforms like Dazhong Dianping to launch special initiatives to meet this new consumer need [9]. Market Dynamics - The New Year holiday is expected to significantly boost dining consumption, particularly for well-known brands that benefit from strong reputations [11]. - Companies are advised to focus on service quality and efficiency during peak times, ensuring adequate training and supply chain management to maintain customer satisfaction [11].

Core Insights - Haidilao is expanding its brand through innovative new concepts while maintaining its core strengths in restaurant management and supply chain efficiency [1][4][5] Group 1: New Brand Initiatives - Haidilao is implementing the "Pomegranate Plan" to systematically support the creation and operation of new brands, including sushi and barbecue [1][3] - The new sushi brand "Ruyushi" features over 200 dishes, with Norwegian salmon delivered via Haidilao's cold chain system, achieving a table turnover rate of over 9 times during peak hours [2][3] - The "Dapaidang Hotpot" concept in Guangzhou allows customers to select fresh ingredients themselves, enhancing the dining experience by making it interactive and engaging [3] Group 2: Operational Efficiency and Safety - Haidilao has launched 14 new brands with a total of 126 stores, generating nearly 600 million yuan in revenue, more than double the previous year's figures [3] - An AI system is used in the kitchens to monitor operations and food safety, replacing traditional manual checks with real-time digital tracking [3][4] - Employees undergo food safety training and participate in a "one-day food safety officer" program to foster a culture of responsibility [4] Group 3: Supply Chain Management - Haidilao emphasizes standardized management of key ingredients from sourcing to transportation, collaborating with industry associations to improve safety standards [4] - The company maintains transparency by allowing public access to its kitchens, with approximately 2,000 visitors each month, reinforcing its commitment to food safety [4] Group 4: Strategic Vision - Haidilao's approach combines exploration of new opportunities with a strong focus on quality and safety, ensuring long-term stability and growth in a changing market [5][6] - The dual strategy of innovation and quality control is seen as essential for the sustainable development of the brand [6]