干蒸菜开始倒闭，二手回收都卖不上价了

Core Insights - The dry steamed dish industry is experiencing a wave of closures, with many small shops failing within a few months of operation [1][3][4] - The rapid expansion of dry steamed dish brands has led to intense competition, resulting in a lack of differentiation among offerings [20][30] - The reliance on fresh ingredients is critical for the success of dry steamed dishes, yet many establishments struggle to maintain quality [25][28] Industry Overview - The trend of opening dry steamed dish shops began with a popular restaurant in Guangdong, which sparked a surge in interest and new openings across various regions [10][11] - The market saw a significant increase in new store openings, with some brands reportedly achieving a turnover rate of over 500% [13][14] - Despite the initial excitement, many entrepreneurs face harsh realities, including unsold equipment and financial losses [6][9] Business Model Challenges - The low entry barriers for starting a dry steamed dish business have led to oversaturation in the market, with many shops offering similar products [15][20] - The operational model often compromises on ingredient freshness, which is essential for customer retention and repeat business [24][25] - The simplistic cooking method reduces the need for skilled chefs, but this also contributes to a lack of quality control [19][22] Consumer Behavior - The pricing strategy varies, with some establishments offering low-cost fast food options while others position themselves as higher-end dining experiences [23][24] - Consumer feedback highlights issues with food freshness and quality, which can deter repeat visits [26][28] - The market's focus on trendy, low-cost offerings may lead to a cycle of short-lived popularity without sustainable growth [30][32] Historical Context - The current situation mirrors past trends in the food industry, where similar concepts like "mala duck" gained popularity but quickly faded due to lack of product differentiation and quality [30][33] - Industry experts suggest that entrepreneurs should consider established food categories with proven longevity rather than chasing fleeting trends [34][35]