湖北菜，正在冲击第九大菜系

Core Viewpoint - The emergence of "Lai Cai," a Hubei cuisine restaurant in Beijing, signifies a shift in the dining landscape, focusing on casual dining without private rooms, contrasting with previous high-end approaches in the market [1][2]. Group 1: Restaurant Strategy - "Lai Cai" opened its first store in Beijing on December 20, 2024, attracting long queues of up to 5 hours, indicating strong demand [2]. - The restaurant's design features an open layout without private rooms, aligning with the trend of "de-privatization" in dining following the "Eight Regulations" [2][6]. - Unlike its predecessor "Xiang E Qing," which focused on high-end dining, "Lai Cai" aims to capture the mid-range market by offering a casual dining experience [8][9]. Group 2: Menu and Product Strategy - "Lai Cai" has identified "lotus root soup" as a potential signature dish, promoting it with the slogan that annual sales could fill 30 Yellow Crane Towers [11]. - The restaurant also features other dishes like "crispy lotus root with bass" and "Mianyang steamed pork," which are gaining popularity among customers [14]. - The focus on fewer, high-quality dishes allows for cost efficiency and a stronger brand identity, moving away from the previous model of social dining [17]. Group 3: Marketing and Branding - The restaurant employs an "internet thinking" approach, actively seeking customer feedback and using social media to enhance its brand presence [18]. - The founder, Yang Yifeng, is positioned as a youthful entrepreneur, contributing to the restaurant's appeal among younger demographics [18][19]. - The concept of "Chu Cuisine," which encompasses various Hubei dishes, is being promoted to attract tourists and enhance the culinary reputation of the region [20][22].