从体验创新到供应链深耕 餐饮业竞逐“鲜切”赛道

Group 1 - The core trend in the restaurant industry is centered around "fresh-cut" and "on-site preparation," focusing on the freshness of ingredients and dining experience [1][2] - Haidilao's new dining model combines elements of traditional dining and casual eating, allowing customers to explore various food stations like seafood, fresh cuts, and drinks in a market-like setting [1] - The successful launch of Haidilao's first store in Guangzhou has led to the opening of its Shanghai location, indicating a growing interest in this dining format [1] Group 2 - Many brands are establishing barriers in supply chain depth and cost control, exemplified by the partnership of Yipangzi with over 30 planting bases for direct sourcing, significantly reducing food waste from 25% to 8% [2] - The "Hot Pot Industry Development Report 2025" highlights four core trends in the hot pot sector: seeking novelty, freshness, cost-effectiveness, and emphasis on experience [2] - The rise of the "fresh-cut" trend signifies a shift in competition within the restaurant industry, moving from marketing and traffic battles to a comprehensive value competition that includes supply chain efficiency and differentiated ingredients [2]