温江鱼凫成长营：让餐饮企业 “思维破局，行动落地”

Core Insights - The article discusses the transformation of Chengdu Juding Longteng Catering Management Co., led by General Manager Zhou Tao, from facing challenges of heavy asset expansion and weak single-category growth to integrating resources and building a new dining ecosystem through a platform mindset [1][3]. Group 1: Challenges and Transformation - Zhou Tao, an entrepreneur with 23 years in the catering industry, faced significant challenges post-pandemic, particularly in the single hot pot sector [3]. - The training camp provided Zhou with a new understanding of the industry, emphasizing "6 redefinitions and 4 strategies" as pivotal turning points [3]. - A key breakthrough was the reconstruction of customer positioning, shifting focus from business banquets to targeting the 25-35 age group in open and naturally appealing environments [3][5]. Group 2: Business Model Innovation - The company expanded its offerings beyond hot pot to meet the all-day consumption needs of younger consumers, introducing convenient breakfast snacks, home-style dishes for lunch, barbecue and beer for night-time, and health-oriented mushroom soup hot pot [5]. - Zhou was inspired by the "lightweight strategy" to avoid heavy investments in opening new stores, opting instead to integrate resources and operate as a platform [6]. - The business adopted a revenue-sharing model with professional teams for non-core areas, reducing labor and management costs while allowing experts to handle specialized tasks [6]. Group 3: Growth Strategy and Ecosystem Development - The "13+1 business model innovation" course helped Zhou understand that expansion is about replicating successful systems rather than merely opening new locations [6]. - The company established a full-link customer acquisition system through live streaming, short videos, and private domain conversion, significantly lowering promotional costs [6]. - The diverse business model improved space utilization and mitigated operational risks associated with a single category [6]. Group 4: Collaborative and Community Approach - Zhou's team engaged in resource integration, collaborating with peers in the cultural tourism sector to leverage each other's strengths, leading to plans for opening three garden-style hot pot restaurants next year and expanding to 20 within five years at only one-fifth of traditional investment costs [8]. - The establishment of the "Longteng Catering Alliance" allowed for quick matching of dining services for cultural tourism projects, enhancing project efficiency and creating new opportunities for alliance members [8]. - The training camp instilled a culture of altruism within the company, with Zhou actively helping alliance partners improve operations, fostering stronger collaboration and ecosystem cohesion [9].