人均40+抢着买！“猪油渣”小吃店，下一个网红还是昙花一现？

Core Insights - The emergence of "fat residue specialty stores" has transformed a traditional leftover product into a popular snack, attracting significant consumer interest in major urban areas like Beijing and Shanghai [2][4][12]. Group 1: Market Trends - The trend of "main course becoming snacks" and "food becoming snacks" is driving the popularity of various brands that have successfully transformed traditional dishes into snack formats [3]. - The "fat residue specialty stores" are strategically located in high-traffic commercial areas, targeting young consumers and capitalizing on the growing demand for casual snacks [4][12]. Group 2: Business Model - These stores typically operate as small kiosks of around 20 square meters, focusing on takeout rather than dine-in, which reduces costs and allows for easy replication [4][12]. - The product offerings are diverse yet simplified, with an emphasis on freshly made items, and average spending per customer exceeds 40 yuan [7][12]. Group 3: Marketing and Branding - The stores employ distinctive designs and branding strategies to enhance recognition and appeal, moving away from the traditional "cheap" image associated with fat residue [9][10]. - Effective marketing strategies include leveraging social media for organic promotion through visually appealing designs and engaging narratives [10]. Group 4: Performance Metrics - Some brands have successfully opened over 40 locations, with daily sales reaching significant figures, indicating strong market demand [12]. - The rapid expansion of brands like "Jiwu Chuzhu" showcases the potential for scalability in this niche market [17]. Group 5: Consumer Behavior and Challenges - The nostalgic appeal of fat residue products provides a strong customer base, facilitating quick market entry without extensive consumer education [16][17]. - However, the higher price point compared to other casual snacks may limit long-term customer retention, as the novelty may wear off quickly [18][19].