Core Insights - The national catering revenue in June 2025 reached 470.8 billion yuan, showing a year-on-year growth of 0.9%, while the revenue from above-designated size catering units decreased by 0.4% [1] - Cumulative catering revenue for the first half of 2025 was 2.748 trillion yuan, with a year-on-year increase of 4.3%, while above-designated size catering revenue was 799.6 billion yuan, growing by 3.6% [1] - The China Cuisine Association noted a trend of "slowing revenue growth, declining profits, and intensified competition" in the catering industry, indicating challenges that require targeted policies for sustainable development [1] Revenue Trends - In the first half of 2025, the growth rates of national catering revenue and above-designated size catering revenue decreased by 3.6 and 2.0 percentage points year-on-year, respectively, indicating weakened growth momentum [1] - The negative growth of above-designated size catering revenue in June (-0.4%) and the cumulative growth rate of 3.6% for the first half of the year being lower than the national catering revenue growth rate of 4.3% highlight the severe challenges faced by these enterprises [1] Industry Challenges - The decline in revenue growth and profits is attributed to the misapplication of the "prohibition of irregular dining" policy, which has adversely affected normal consumption patterns [1] - The policy has particularly impacted above-designated size catering enterprises that rely on mid-to-high-end dining and business clientele [1] Competitive Landscape - High subsidies from platforms have led to price wars, squeezing dine-in spaces and putting catering businesses in a position of "having orders but no profits" or "losing money to attract customers" [2] - The disproportionate allocation of platform subsidies towards leading brands has made it difficult for small and medium-sized catering enterprises to gain exposure and support, exacerbating unfair competition in the market [2] Recommendations - The China Cuisine Association suggests clarifying that "prohibition of irregular dining" does not equate to "prohibition of normal dining" and encourages normal dining consumption to maintain market vitality [2] - It is recommended to define the legal boundaries of platform subsidy behaviors to prevent unfair competition and to set limits on subsidy cost-sharing to alleviate the operational burden on businesses [2] - The association also advocates for a "quality first" principle in platforms, creating sections for quality merchants and promoting fair pricing practices [2]
上半年餐饮业竞争加剧,中国烹协建议精准施策保障市场活力
Xin Jing Bao·2025-07-17 01:30