跟风不是烟火小店的长红密码

Group 1 - The Chinese catering market has entered a phase of deep competition with a scale of 5 trillion yuan, featuring 8 million stores and a chain rate steadily rising to 24% [1] - Consumer spending has returned to a rational level, with a focus on "value for money" and a resurgence of local dining culture [1] - The average consumer spending in the Western cuisine segment decreased from 80.3 yuan to 78.6 yuan, while the ready-to-drink beverage segment saw a drop from 19.1 yuan to 18.4 yuan [2] Group 2 - The founder of Yongsheng Beef Noodles, Wen Yong, emphasizes the importance of maintaining quality over engaging in price wars, despite industry pressures [2][5] - The restaurant has not raised prices or expanded its menu in six years, focusing instead on using fresh ingredients and efficient supply chain management [2][4] - Many small businesses are struggling with the trend of cross-category expansion, leading to a loss of identity and market presence [3][4] Group 3 - Wen Yong believes that small businesses should adapt to consumer needs without losing their core strengths, avoiding the pitfalls of rapid changes [4][5] - The restaurant has successfully integrated a delivery service, which now accounts for 35% of its business, without compromising the quality of its dine-in experience [4] - The focus on maintaining a single product category has allowed the restaurant to optimize operations and enhance customer satisfaction [4][7] Group 4 - The industry is witnessing a trend where many small shops mimic larger chains, but this often leads to failure due to lack of specialization and resources [3][6] - Wen Yong is cautious about expanding the business, recognizing the need for a professional team to manage operations and maintain quality [7][8] - Consumer preferences remain centered on clear branding, reasonable pricing, and quality service, with 27.7% of consumers prioritizing product quality over brand [7][8]