
Core Viewpoint - Haidilao is promoting a culture of saving and reducing food waste through various initiatives, including encouraging customers to order smaller portions and implementing efficient inventory management practices [1][2] Group 1: Customer Engagement - Haidilao advocates for customers to order appropriately by allowing 90% of its dishes to be ordered in half portions, with over 80% of these half-portion dishes being popular among customers [1] - The introduction of the "Lao Pai Nine Grid" offers a selection of nine signature dishes in a compact format, providing diverse options for consumers while promoting the idea of tasting without waste [1] Group 2: Operational Efficiency - The company employs visual management in its storage facilities to enhance organization and cleanliness, which helps in tracking inventory effectively and reducing waste from expired products [1] - Haidilao utilizes a demand-based inventory replenishment system and small packaging initiatives to ensure the freshness of ingredients and minimize waste [1] - The implementation of a digital ordering forecast model allows for more accurate inventory management in the kitchen, further reducing waste associated with overstocking [1] Group 3: Supply Chain Innovations - Haidilao has adopted a "central kitchen + clean vegetable delivery" model to minimize waste from rough processing of ingredients at the store level [2] - The company collaborates with suppliers to adjust packaging sizes, converting larger packages into smaller ones to enhance the utilization efficiency of raw materials [2] - Through comprehensive innovation across the supply chain, Haidilao integrates the concept of saving into its operational philosophy, benefiting both customers and internal processes [2]