新浪财经·2025-09-16 14:55Core Viewpoint - Liu Qiangdong, founder and chairman of JD Group, emphasizes the challenges faced by the restaurant industry due to high commission rates from delivery platforms, which can reach 25%, leading to food safety concerns and the emergence of "ghost kitchens" [5][6][11]. Group 1: Restaurant Industry Challenges - Liu Qiangdong highlights that the profit margins in the restaurant industry rarely reach 25%, yet delivery platforms demand this percentage, forcing operators to compromise on food quality [6][11]. - He mentions that many restaurant operators are small family businesses that struggle to survive under these conditions, leading to a decline in food safety [6][11]. - The high commission rates have resulted in a situation where restaurant operators are "forced" to lower the quality of their offerings to remain profitable [6][11]. Group 2: JD's New Business Initiatives - JD Group is set to launch a new hotel development plan and innovative business models for food delivery [4][12]. - The "Seven Fresh Kitchen" initiative has been operational for two months, achieving a daily capacity of at least 1,500 orders, and has reportedly increased sales for nearby restaurants by over 30% [7][12]. - Liu asserts that JD's new ventures do not encroach on the survival space of existing restaurants but rather enhance their visibility and customer flow [7][12]. Group 3: Competitive Landscape and Industry Ethics - Liu Qiangdong expresses respect for Wang Xing, founder of Meituan, and advocates for a more open and straightforward business relationship between companies [16]. - He critiques the "involution" in the industry, advocating for upward competition that focuses on fair pricing and product safety rather than driving down costs to unsustainable levels [16]. - Liu emphasizes the need for platforms to share profits more equitably with industry participants, stating that current practices are detrimental to all stakeholders involved [16][17]. Group 4: Vision for Chinese Cuisine - Liu Qiangdong aspires to promote Chinese cuisine globally, aiming for it to represent over 50% of the restaurant market within ten years [15]. - He stresses the importance of food safety and quality, asserting that the country is at a point where it can ensure safe and delicious food for all [15].