红餐产业研究院：堂食商家开通外卖比例三年间翻倍增长

Core Insights - The report from Hongcan Industry Research Institute indicates a significant increase in the proportion of dine-in merchants offering takeout services, projected to exceed 52% by 2025, doubling from 2022 levels [1] - The proportion of pure takeout restaurants without dine-in options is declining, currently accounting for only 5.78% of total dining establishments in the country [1] Industry Trends - The restaurant industry is experiencing a dual challenge of slowing internal growth and a complex external environment, with overall growth rates significantly lower than pre-pandemic double-digit figures [3] - In 2024, the total revenue for the national restaurant industry is expected to reach 55,718 billion yuan, reflecting a year-on-year growth of 5.3% [3] - The number of registered restaurant-related enterprises in China reached 16.806 million in 2024, a year-on-year increase of 7.8%, while new registrations fell by 13.7%, marking the first negative growth in five years [3] Online Dining Growth - Online dining is outpacing overall industry growth, with a gap of nearly 20% between online dining growth and total restaurant growth in 2024 [6] - The shift to online channels is seen as a critical strategy for restaurants to tap into new demand and expand their market presence [6] - Notable chain restaurants are increasingly relying on their takeout services, with Haidilao reporting a nearly 60% year-on-year increase in takeout revenue for the first half of 2025 [6] - Xiaocaiyuan's takeout revenue grew by 34.4% to 2.005 billion yuan in 2024, accounting for 38.5% of total revenue, with the number of takeout orders rising from 18.9 million in 2023 to 29 million in 2024 [6] Industry Collaboration - The transition to online services is viewed as an essential path for the restaurant industry's transformation, requiring collaboration across the entire food service ecosystem [7] - Some delivery platforms have initiated support programs for small and medium-sized merchants, providing financial assistance and implementing strategies to boost dine-in operations [7]