中国餐饮供应链指南2024 ——餐饮冷链物流及设计咨询篇 2024年12月 | 第一章 | 餐饮冷链物流篇 | 3 | | --- | --- | --- | | 01 | 技术、政策、需求多方助力，冷链物流市场持续扩容 | 4 | | 02 | 餐饮供应链的革命，冷链物流从仓储到配送的大升级 | 8 | | 03 | 餐饮冷链物流企业黄页 | 15 | | 第二章 | 设计咨询篇 | 18 | | 01 | 餐饮品牌连锁化趋势加强，设计与咨询需求增加 | 19 | | 02 | 从全案到咨询战略，赋能餐企多元化、精细化发展 | 21 | | 03 | 餐饮设计与咨询企业黄页 | 32 | 目 录 第一章 餐饮冷链物流 01 技术、政策、需求多方助力， 冷链物流市场持续扩容 中国餐饮供应链指南2024 餐饮冷链物流及设计咨询篇 冷链物流是确保食品在流通过程中保持低温状态，从而保障食品品质与安全 的重要物流方式。 随着我国经济的快速发展，冷链物流市场发展相对成熟，市场规模也在逐步 扩大。近五年来，我国冷链物流市场规模呈持续增长态势。中物联冷链委数 据显示，2023年，我国冷链物流市场规模达5,170亿元，同比增 ...

小吃快餐品类发展 红餐 产业研究院 × 仟味高汤 报告2024 摘要 2024年12月 p 本报告在红餐大数据的基础上，综合红餐产业研究院的桌面研究、调研数据、专家意见等，对小吃快餐品类的 相关资料进行整理分析。从品类全貌、发展动向、细分品类表现、品牌创新案例、未来发展趋势以及经营建议 等角度，综合剖析了小吃快餐赛道的发展现状，旨在为相关从业者、投资人、消费者提供参考 p 本文部分亮点如下： 红餐大数据显示，截至2024年12月，全国小吃快餐总门店数超过了357万家，预计2024年小吃快餐市 场规模将突破1万亿元 01 从区域分布来看，华东地区的小吃快餐门店数最多，门店数占比为34.3%。但从门店增长率来看，西 北地区的门店数增长最快 03 从小吃快餐各细分品类的门店数占比来看，刚需属性较强的米饭快餐、面馆和米粉（含米线）占据了 前三，占比分别为26.3%、18.7%和9.4%；同时具备休闲与刚需属性的西式快餐排在第四位，占比为 9.1% 02 04 近年来，小吃快餐品牌从产品创新、渠道拓展、经营模式探索、海外市场开拓、数智化建设等多方面 持续发力，不断寻求突破和发展。与此同时，上游企业也积极响应市场需求变化 ...

Investment Rating - The report indicates a positive investment outlook for the hot pot industry, projecting a market size exceeding 600 billion yuan in 2024, despite a decline in per capita consumption [5][10][18]. Core Insights - The hot pot sector is experiencing steady growth, with innovations in flavors, ingredients, and dining experiences driving consumer interest and brand differentiation [2][4][21]. - The report identifies five main innovation directions for 2024: product innovation, location innovation, scene innovation, model innovation, and experience innovation, with product innovation being the central focus [2][27][30]. - The supply chain is increasingly recognized as a key driver of innovation within the hot pot industry, transitioning from a supportive role to a co-creator and driver of brand differentiation [4][14][39]. Summary by Sections Hot Pot Industry Development Overview - The hot pot market is projected to surpass 600 billion yuan in 2024, with approximately 400,000 related enterprises in China [5][10]. - Despite a decline in per capita consumption from around 90 yuan to 60-65 yuan, daily revenue remains stable, with brands like Haidilao showing resilience through continuous innovation [18][22]. Consumer Innovation Trends - The primary focus of product innovation includes regional and intangible cultural heritage ingredients, with a notable rise in the popularity of sour-flavored hot pots [30][33]. - Hot pot brands are expanding their offerings to include diverse food categories, enhancing consumer engagement and frequency of visits [27][45]. Supply Chain Innovations - The supply chain's role is evolving, with brands increasingly relying on it for product design, new product development, and logistics [4][14][39]. - The report emphasizes the importance of supply chain capabilities in meeting the growing consumer demand for freshness and quality [14][39]. Future Outlook for the Hot Pot Industry - The report anticipates that the hot pot industry will continue to innovate and adapt to consumer preferences, with a focus on enhancing the dining experience through various integrations and offerings [21][45]. - The competitive landscape is intensifying, with brands adopting strategies to differentiate themselves amidst rising market pressures and consumer expectations [14][18].

Industry Overview - The semi-finished prepared dishes industry is a typical example of integrated development across primary, secondary, and tertiary industries, directly driving local economic growth by leveraging regional resources [6] - In 2024, multiple provinces and cities are developing characteristic prepared dishes based on local conditions, integrating local agricultural products into the industrial chain and encouraging the creation of regional public brands [6] - Enterprises are focusing on safety, health, and nutrition, leading to continuous product segmentation and diversification, as well as technological innovation [6] Market Competition - The prepared dishes market is becoming increasingly competitive with new players from the seasoning and food industries entering the market, such as Fuling Zhacai, which has developed products like instant soup with pickled mustard [7] - Established players are also expanding their product lines and improving product structures, such as Anjoy Foods integrating its Anjoy Kitchen and skewer roasting departments [7] - Companies like Longda Foodstuff are focusing on large single products such as sausages, crispy pork, and bacon, with sausage sales exceeding 100 million yuan in 2023 [8] - Capacity expansion and supply chain improvements are also underway, with companies like Weizhixiang and Delisi investing in new production facilities [9] Regional Development - Guangdong is building a seafood prepared dishes cluster, with strong domestic and export sales, leveraging its rich fishery resources and culinary culture [45][46] - Shandong is developing a diversified prepared dishes industry, including meat, seafood, and frozen vegetables, with Yantai being a major hub for chicken prepared dishes [54][55] - Henan is leveraging its agricultural resources and cold chain logistics advantages to develop meat and regional cuisine prepared dishes [61][64] - Sichuan is focusing on Sichuan-style snacks and dishes, with seasoning companies aiding in flavor development [69][70] - Hunan is capitalizing on the popularity of Hunan cuisine to develop upstream supply chains, with products like preserved vegetables and bamboo shoots becoming popular [77][80] - Fujian is developing characteristic Min cuisine prepared dishes, with products like Buddha Jumps Over the Wall and yellow croaker [85][86] - Jiangsu, Zhejiang, and Shanghai are cultivating C-end prepared dishes brands, with a focus on aquatic products like lotus root and pufferfish [94][96] Product Innovation - Health and nutrition are becoming key focuses for prepared dishes companies, with products like medicinal cuisine and low-calorie dishes gaining popularity [28][29] - Companies are exploring niche ingredients such as pufferfish, knife fish, and soft-shelled turtle to break product homogeneity [34][35] - Technological innovations are being adopted to improve taste and restore original flavors, such as Weizhixiang's probiotic freshness-preserving technology [36][37] Key Products - Aquatic prepared dishes are seeing diversification beyond traditional products like sauerkraut fish and crayfish, with shrimp paste, bullfrog, and eel gaining attention [108][109][121][131] - Shrimp paste products are being innovated with new ingredients and applications, such as squid ink and tofu skin [109][112] - Crayfish prepared dishes are becoming a major focus, with companies like Xinliangji and Guolian Aquatic Products leading the market [114][117] - Bullfrog prepared dishes are emerging as a potential new star product, with companies like Guoshui Aquatic Products and Nenglong Foods investing in this category [121][122] - Sauerkraut fish remains a popular product, with companies like Dingding Lazy Dishes and Anjoy Foods achieving significant sales [125][126] - Eel prepared dishes are being developed for both Japanese and Chinese cuisines, with companies like Tianma Technology and Hezhidao Foods exploring new markets [131][132][136]

2024年9月 红督 产业研究院 餐饮行业 月度观察报告 红督 产业研究院 01 餐饮行业景气指数：整体持续上升，重点区 域之间正在形成分化 02 产品上新：茶饮、面包烘焙、火锅产品稳步 上新、咖饮产品上新开始减速 03 开店情况：国内品牌扩张势头不减，海外品 牌持续入驻中国市场 04 融资上市：9月餐饮领域融资事件数增加， IPO新动向较少 05 餐企大动作与行业大事件 红督 产业研究院 01 餐饮行业景气指数： 整体持续上升，重点区域之 间正在形成分化 全国：8月全国餐饮景气度持续攀升， 餐饮行业大盘趋稳 指数说明 红餐产业研究院通过大数据抽样分析以及市场调研的方法，采集了全国18个 城市8大品类超过10万家餐饮门店的店均营收以及店均订单量原始数据，并 按照国家统计局公布的合成指数法进行指数编制。该指数为综合反映餐饮行 业各地域或各品类所处的状态或发展趋势的一种指标，景气指数低于100表 示其发展处于衰退或者不景气的状态，而高于100则表示其发展处于扩张或 者景气的状态。 全国餐饮行业景气指数 2024年1—8月，我国餐饮行业在市场竞争加剧的背景下，整体表现呈现出 复杂性与韧性并存的态势。数据显示，全国餐 ...

精品咖啡发展趋势 研究报告2024 红餐产业研究院 孟连县咖啡产业协会 X 缇里Coffee 2024年8月 红餐产业研究院 红餐产业研究院 红餐产业研究院 摘要 口本报告在红餐大数据的基础上，综合红餐产业研究院的桌面研究、调研数据、专家意见等，对精品咖啡的相关 资料进行整理分析。从精品咖啡的发展全貌、发展热度、竞争格局、发展趋势、经营建议等角度，综合剖析了 精品咖啡的发展现状，旨在为咖饮从业者、投资人、消费者等提供参考 工业研究院 口全文部分亮点如下： 产业研究险 红餐产 同时，在咖饮市场规模化发展的浪潮下，商业咖啡对精品咖啡造成了冲击，精品咖啡赛道的"洗牌"进一步加剧 当前，我国精品咖啡处于多维竞争阶段。精品咖啡品牌的产品创新、业态融合进一步加深，更加注重场景化营销 报红餐大数据，截至2024年8月，我国精品咖啡的门店数为6.8万家，点全国咖饮门店总的27.9%。从地城分布上 看，广东、浙江、江苏是我国精品咖啡门店数靠前的省级行政区，当地咖饮门店消费人口均在270万人以上。上海、 北京，深圳是我国精品加啡门店数靠前的城市，当地咖饮门店的人均消费均在38元以上 我国精品咖啡形成了四大发展趋势，即规模化、融合 ...

餐饮品招发展报告 2024 联合发布： 2024年9月 摘要 p 本报告在红餐大数据的基础上，综合红餐产业研究院的桌面研究、调研数据、专家意见等，对餐饮品招发展现 状进行分析，首次定义了品招概念、分析品牌加盟发展情况、餐饮投资者现状及发展，旨在为餐饮加盟领域的 投资者与品牌方提供参考 p 全文部分亮点如下： 品招是指以品牌方和投资者双赢为导向的连锁经营模式。此模式要求品牌方具备成熟的连锁经营体系，基 于已成功验证的单店盈利模型，通过与投资者之间的双向严选，实现门店经营成功，进而实现品牌的长期 发展 品牌为提升在加盟市场的竞争力，加盟流程逐渐规范化、标准化。从触达渠道、培训支持、门店模型、供 应链、准入门槛等加盟流程的多个维度进行优化升级 为确保门店运营的成功和品牌的长期发展，品牌总部在选择投资者时，对于投资者的财务能力、经营能力、 背景及信誉、品牌认同感等方面的要求越来越高 餐饮行业加盟商主要由餐饮小白、餐饮从业者、职业加盟商三类群体组成，其中职业加盟商通过丰富的经 验、专业的能力和雄厚的资金实力，正在逐渐成为餐饮投资行业的主流群体 2 餐饮加盟概况：告别"快招"乱象，餐饮业进 入"品招"时代 01 餐饮加盟 ...

红督 产业研究院 餐饮供应链月报 SEP.2024 0 0 o C WWWWWWWWWW 0 ■ o 红督 产业研究院 01 政策要点：农业农村部多举措提振肉牛 产业，出台系列政策措施 02 行情信息：猪肉价格5月以来连续上涨， 小龙虾行情回暖 03 供应链企业大动作与行业大事件 04 热门供应链企业推介：智能化设备企业 红督 产业研究院 01 政策要点：农业农村部多举 措提振肉牛产业，出台系列 政策措施 肉禽类：拯救肉牛产业，农业农村部打出组 合拳，新疆率先出落地措施 Ø 根据农业农村部的监测，牛肉价格在上上周（第33周）有所回升，不过 整体上仍然处在谷底之底。8月上旬，以肉牛产业为主业的鹏都农牧宣布 退市，8月下旬开始，农业农村部连续召开会议，打出"组合拳"部署拯 救牛业 Ø 8月21日，农业农村部召开奶牛肉牛生产形势座谈会，强调加大肉牛奶牛 生产扶持力度，促进产业稳定健康发展。针对当前肉牛奶牛养殖面临的突 出困难，听取业界各方面的意见建议，共同商议对策措施 Ø 8月23日，为稳定肉牛基础产能，加快产业延链增值、转型升级，中卫市 特制定《宁夏回族自治区推进肉牛产业转型升级促农增收十二条政策措施》 实施方案 ...

Industry Overview - The ready-to-drink beverage market, including tea and coffee, has shown continuous growth. The tea beverage market is expected to exceed 1,700 billion yuan in 2024, while the coffee beverage market surpassed 1,000 billion yuan in 2023 and is projected to reach 1,100 billion yuan in 2024 [1][8] - Z-generation consumers are the core demographic for ready-to-drink beverages, with 47.6% of them increasing their frequency of purchasing freshly ground coffee, compared to 36.9% for tea beverages [1][27] - The perception of price changes among Z-generation consumers varies by gender, with 43.1% believing prices have decreased, while 40.2% feel prices have remained stable [1] Market Trends - The tea beverage market is entering a health-focused 4.0 era, while the coffee market is experiencing a golden age of localization [5] - The tea beverage market is characterized by a "one superpower, multiple strong players" competitive landscape, with brands like Mixue Bingcheng leading in store count [13] - The coffee beverage market is rapidly expanding, with 48.7% of coffee shops targeting a price range of 20-30 yuan per cup [16] Consumer Behavior - 72.6% of Z-generation consumers purchase ready-to-drink beverages weekly, with 47.6% increasing their coffee consumption frequency [27] - Z-generation consumers are driven by self-indulgence (51.1%), stress relief (36.9%), and functional needs like thirst quenching (33.3%) and mental alertness (23.8%) [30] - Brand reputation and cost-effectiveness are key decision-making factors for Z-generation consumers, with 53.5% prioritizing brand reputation and 33.3% valuing quick service [34][35] Product Preferences - Z-generation consumers prioritize taste and flavor (over 60%), followed by price, quality, and healthiness of ingredients [37] - 38.1% of Z-generation consumers prefer beverages priced between 15-20 yuan, while 36.9% favor the 10-15 yuan range [39] - Latte (60.7%) and fruit tea (54.7%) are the most popular beverage types among Z-generation consumers [58] Innovation and Marketing - Z-generation consumers are highly receptive to innovative and fun marketing activities, with 58.3% noting increased marketing creativity in the ready-to-drink beverage sector [70] - Cross-brand collaborations and festival marketing have become common strategies to engage Z-generation consumers [74][76] - Social media plays a significant role in influencing Z-generation consumers' purchasing decisions, with platforms like Weibo, Douyin, and Xiaohongshu offering unique marketing advantages [72][73] Challenges and Future Outlook - Z-generation consumers identify high product premiums (41.6%), inconsistent quality (38.1%), and lack of innovation (35.2%) as major pain points [90] - The future of the ready-to-drink beverage market will focus on health-conscious upgrades, personalized and diversified products, and functional and scenario-based innovations [91] - Brands are expected to emphasize low-sugar, low-fat, and natural ingredient options to meet the growing health demands of consumers [91]

Industry Overview - The sour soup flavor has a long history in China, with unique culinary cultures in regions like Southwest, Northwest, and South China, particularly in Guizhou, Yunnan, and Hainan [1] - The sour soup hotpot segment has not yet produced a leading national brand, with most brands having fewer than 10 outlets, and larger brands having around 100 outlets [1] - Three major trends in the sour soup flavor industry are the fusion of standardization and regionalization, product innovation and health focus, and cross-border collaborations and cultural integration [1] Sour Soup Flavor Characteristics - The sour flavor is one of the key taste profiles in Chinese cuisine, with popular types including sour-spicy, sweet-sour, and pickled pepper, which have gained consumer favor for their unique and stimulating tastes [5] - The sourness in sour soup comes from natural sources like fruits and vegetables, as well as fermentation processes using ingredients like starch, wheat, and vinegar [7][8] - Regional variations of sour soup, such as Guizhou and Yunnan sour soups, have gained popularity due to their unique flavors and standardized production processes [9] Market Trends and Popularity - The sour soup flavor has seen a surge in popularity, with related topics on Douyin (TikTok) reaching over 540 million views, and search indices peaking multiple times in 2024 [12] - The number of sour soup-related enterprises has been steadily increasing, with over 1,000 new registrations annually in the past four years [14][15] - The sour soup flavor is highly adaptable, with strong consumer appeal and high standardization, making it a popular choice for various culinary applications [16][17][18] Key Players and Product Development - Both upstream supply chain companies and downstream餐饮 brands are capitalizing on the sour soup trend, with brands launching sour soup-flavored products and specialty stores [20] - Key调味料 companies like Meixin Catering have developed a range of sour soup products, including Guizhou and Yunnan sour soups, which have gained strong market recognition [25][26][27] - The sour soup flavor has been integrated into multiple餐饮 segments, including hotpot, noodles, and砂锅 dishes, with both popular and niche regional dishes emerging [29][30] Sour Soup Hotpot Segment - The sour soup hotpot segment has emerged as a独立赛道, with popular varieties including Guizhou red sour soup, Yunnan sour soup, and Hainan糟粕醋 hotpot [37][39] - The segment is characterized by diverse汤底 and食材 combinations, with brands focusing on regional flavors like Guizhou and Yunnan sour soups [40][41][42] - Despite the growing number of players, the segment has not yet produced a dominant national brand, with most brands having fewer than 10 outlets and人均消费集中在60-100元 [45][46] Sour Soup in Other Segments - The酸辣粉 segment has matured, with brands like魔都三兄弟 achieving over 300 outlets nationwide, focusing on affordable pricing and丰富产品矩阵 [57][58][59] - The酸菜鱼 segment has seen both正餐化 and快餐化发展, with brands like太二酸菜鱼 and鱼你在一起 leading their respective sub-segments [66][67][68] -酸菜鱼 brands are expanding their product offerings with new flavors and complementary items like小吃 and茶饮, with酸汤 flavor gaining popularity [72][73]