太二，抛弃酸菜鱼了？

Group 1 - The core concept of the article revolves around the continuous brand transformation of Tai Er, which is shifting from its traditional focus on sauerkraut fish to a broader offering of Sichuan cuisine under the new branding "Xin Tai Er · Fresh Ingredients Sichuan Cuisine" [1][2][6] - The new Tai Er stores have introduced over 20 new dishes, emphasizing fresh ingredients such as live fish, shrimp, beef, chicken, and pork, while still retaining the sauerkraut fish on the menu, albeit with reduced portion sizes and prices [5][8] - The brand upgrade is part of a strategic shift to adapt to changing consumer preferences and market dynamics, with the goal of enhancing customer engagement and increasing overall sales [6][9] Group 2 - The company has faced declining revenues, with a reported 10.14% year-on-year decrease in revenue to 2.753 billion yuan and a 13.3% decline in income from Tai Er to 1.948 billion yuan in the first half of the year [8][9] - The Sichuan cuisine market is thriving, with over 150,000 Sichuan restaurants in China, representing 11.4% of the total Chinese dining market, prompting Tai Er to return to its roots in Sichuan cuisine [9][10] - The transition to a fresh ingredient model is expected to increase supply chain costs by 15%, posing a challenge for the company as it seeks to maintain competitive pricing while ensuring quality [14][19] Group 3 - The company is currently testing the new store format, with plans to expand to 200 renovated locations by the end of the year, indicating a significant commitment to this brand evolution [8][9] - Challenges include the need for skilled chefs to support the new cooking style, as the shift from a central kitchen model to fresh cooking requires extensive training and consistency across locations [19][20] - The brand's historical association with sauerkraut fish may complicate efforts to reshape consumer perceptions and establish a new identity in the Sichuan cuisine segment, which could take years to achieve [21][22]