四年五闯港交所，杭州“初代网红”IPO了

Core Viewpoint - The article discusses the successful IPO of the Green Tea Restaurant Group, highlighting its journey and the challenges it faced in the competitive restaurant industry in China, particularly in the context of changing consumer preferences and market dynamics [5][6][8]. Company Overview - Green Tea Restaurant, founded in 2008 in Hangzhou, has become a prominent player in the Chinese casual dining sector, ranking third in terms of the number of restaurants and fourth in revenue among casual Chinese restaurant brands in mainland China as of 2024 [2][5]. - The restaurant is known for its innovative dishes such as "Bread Temptation," "Green Tea Roasted Chicken," and "Flame Shrimp," which have contributed to its popularity and reputation as an "initial internet celebrity" restaurant [5][13]. IPO Journey - The company faced multiple setbacks in its IPO attempts, with four previous attempts since March 2021 before finally being approved for listing on May 16, 2024 [5][6][7]. - The IPO has allowed the founders, Wang Qinsong and Lu Changmei, to significantly increase their wealth, with their net worth exceeding 3 billion HKD post-IPO [7]. Market Position and Strategy - Green Tea Restaurant has adopted a strategy focused on affordability and value, with average prices decreasing from 60.5 RMB in 2021 to 57.7 RMB in the first three quarters of 2024, reflecting a shift towards catering to lower-tier cities [16][19]. - The company plans to use the funds raised from the IPO to expand its presence, targeting the opening of 120 to 213 new restaurants annually from 2024 to 2027, primarily in second and third-tier cities [17][20]. Industry Context - The restaurant industry in China has faced challenges, with many listed companies experiencing significant stock price declines due to reduced consumer spending and changing dining preferences [22][23]. - Despite these challenges, Green Tea Restaurant's focus on high-value offerings and its ability to adapt to market demands may position it favorably in the evolving landscape of the restaurant industry [19][23].