海底捞的破局与坚守：“红石榴计划”开花结果，新品牌矩阵验证其组织效能可复制性

Core Insights - Haidilao is expanding its brand through innovative new concepts while maintaining its core strengths in restaurant management and supply chain efficiency [1][4][5] Group 1: New Brand Initiatives - Haidilao is implementing the "Pomegranate Plan" to systematically support the creation and operation of new brands, including sushi and barbecue [1][3] - The new sushi brand "Ruyushi" features over 200 dishes, with Norwegian salmon delivered via Haidilao's cold chain system, achieving a table turnover rate of over 9 times during peak hours [2][3] - The "Dapaidang Hotpot" concept in Guangzhou allows customers to select fresh ingredients themselves, enhancing the dining experience by making it interactive and engaging [3] Group 2: Operational Efficiency and Safety - Haidilao has launched 14 new brands with a total of 126 stores, generating nearly 600 million yuan in revenue, more than double the previous year's figures [3] - An AI system is used in the kitchens to monitor operations and food safety, replacing traditional manual checks with real-time digital tracking [3][4] - Employees undergo food safety training and participate in a "one-day food safety officer" program to foster a culture of responsibility [4] Group 3: Supply Chain Management - Haidilao emphasizes standardized management of key ingredients from sourcing to transportation, collaborating with industry associations to improve safety standards [4] - The company maintains transparency by allowing public access to its kitchens, with approximately 2,000 visitors each month, reinforcing its commitment to food safety [4] Group 4: Strategic Vision - Haidilao's approach combines exploration of new opportunities with a strong focus on quality and safety, ensuring long-term stability and growth in a changing market [5][6] - The dual strategy of innovation and quality control is seen as essential for the sustainable development of the brand [6]