闭店率高达80%，盘点2025餐饮四大“杀猪盘”

Core Insights - The article highlights the high failure rate of new restaurant ventures, with 70% of new stores closing within three months, indicating a closure rate nearing 80% in the restaurant market by 2025 [1] - It identifies four major "killing plate" categories in the restaurant industry that are short-lived despite appearing trendy and profitable [1] Group 1: Dry Steamed Dishes - A surge in dry steamed dish restaurants, branded as "Shunde Dry Steamed" and "Ningbo Dry Steamed," saw rapid popularity with prices ranging from 15 to 50 yuan, but led to a significant closure wave within six months [2][4] - The lack of differentiation in store design and menu offerings resulted in low customer retention and market trust, as many establishments resorted to using frozen ingredients instead of fresh ones [4] Group 2: Self-Service Beef Ribs - Self-service beef rib restaurants gained traction due to falling beef prices, with a notable 24% drop in wholesale prices by the end of 2024, but faced a rapid decline as prices began to rise again [5][6] - The business model relied heavily on fluctuating beef prices, leading to unsustainable operations as costs increased, with many restaurants reporting losses shortly after opening [6][7] Group 3: Large Pot Braised Dishes - The rise of large pot braised dishes was fueled by viral social media content promoting easy profits, but investigations revealed it to be a scheme targeting naive entrepreneurs [8][11] - Many aspiring business owners found themselves misled by exaggerated success stories, leading to financial losses and unsustainable operations [11] Group 4: 7 Yuan Beef Noodle - The 7 yuan beef noodle concept attracted many entrepreneurs with promises of low costs and quick returns, but resulted in high competition and market saturation, leading to significant financial strain [12][15] - The lack of differentiation and reliance on low prices created a race to the bottom, with many establishments unable to cover basic operational costs due to rising beef prices [15] Conclusion - The common traits among these four categories include low entry barriers, easy replication, and high homogeneity, which obscure the true challenges of achieving sustainable profitability and competitive differentiation in the restaurant industry [16] - The article emphasizes the importance of thorough market understanding and strategic planning before entering the restaurant business, warning against impulsive investments that resemble gambling rather than informed decision-making [16][17]