超市推火锅堂食再拼“餐饮+”

Core Insights - The retail transformation is cyclical, with supermarkets refocusing on in-store dining, particularly hot pot services, as a response to e-commerce and community fresh food competition [1][3] - Supermarkets are leveraging their fresh supply chain advantages to offer a full range of hot pot ingredients, indicating a shift in traditional supermarket strategies [1][4] Group 1: Hot Pot Offerings - Recent observations show that Hema and Yonghui supermarkets have launched hot pot dining options, with prices ranging from 78 to 88 yuan for set meals and 3 to 15 yuan per ingredient [3][5] - The introduction of self-service hot pot at Yonghui is currently limited to select locations, with a focus on enhancing the in-store dining experience [3][6] Group 2: Consumer Experience and Engagement - The shift from selling products to selling experiences is evident, as supermarkets seek to innovate and expand service boundaries [4][6] - The hot pot dining experience is seen as a way to attract customers back to physical stores, with potential for increased impulse purchases during visits [6][7] Group 3: Strategic Considerations - Supermarkets are advised to pilot their dining initiatives in high-traffic locations and focus on specific categories like hot pot to refine their models before broader implementation [7][8] - The success of this dining integration depends on metrics such as repeat purchase rates, overall sales growth, and supply chain efficiency [7][8] Group 4: Challenges and Opportunities - The integration of dining and retail operations presents both challenges and opportunities, requiring careful management of space and customer experience [8] - The hot pot segment is viewed as a promising area for growth, combining family dining and social interaction, but it also necessitates adaptation to flexible production and rapid response in product development [7][8]