中粮餐饮供应链创新的底层逻辑：需求驱动为餐企解决实际问题

Core Insights - The total revenue of China's catering industry is expected to exceed 5.5 trillion yuan in 2024, with a year-on-year growth of 5.3%, indicating a highly competitive market characterized by "stock competition" [1] - The innovation capability of the catering supply chain is identified as a key factor for promoting high-quality development in the industry [1] Industry Trends - The catering industry faces challenges such as severe homogenization of products and weak market survival capabilities due to the lack of operational experience among new entrants [1] - Consumer preferences are becoming increasingly diverse and personalized, influenced by regional taste differences and the evolving demands of younger generations [2][4] Company Strategies - COFCO Catering has developed four unique innovation paths based on the diverse needs of both the back kitchen and front-end consumers: cooking scene line, regional specialty line, regional cuisine line, and specific population line [2][3] - The cooking scene line addresses efficiency and cost issues in the kitchen, while the regional specialty line simplifies the cooking process for chefs by providing standardized flavor profiles [4][5] Product Development - COFCO Catering has launched products such as the "Fu Zhang Gui" frying oil, which can be used for up to 40 hours of continuous frying, extending the usage period by over 30% compared to traditional oils [4] - The company has also developed composite seasonings for regional cuisines, such as Sichuan cuisine, which allows chefs to replicate complex flavors with ease [5] - Customized products targeting specific demographics, such as students and office workers, have been introduced to meet their unique nutritional needs [6]