营业额暴跌50%！一批餐饮“收尸人”挣扎求生

Core Viewpoint - The second-hand restaurant equipment recovery industry is facing significant challenges, with many operators experiencing a sharp decline in sales and increased inventory pressure due to a lack of demand and heightened competition [4][7][21]. Group 1: Industry Challenges - Many "grave diggers" in the restaurant industry are reporting a drastic drop in business, with terms like "halved revenue" and "losses" becoming common [4][5]. - The once lucrative second-hand equipment recovery business has seen profit margins plummet, with some operators struggling to sell recovered equipment, leading to inventory piling up in warehouses [7][9]. - In the first eight months of this year, one operator reported a 100% increase in recovered equipment but a 30% decrease in sales, indicating a significant mismatch between supply and demand [9][10]. Group 2: Market Dynamics - The second-hand equipment recovery market has shifted from a niche, high-profit sector to a highly competitive environment, with increased transparency in pricing and a reduction in profit margins [13][15]. - The influx of new competitors has intensified price wars, leading to a situation where equipment is sold at lower prices, further squeezing profit margins [15][17]. - The demand side has also changed, with fewer new restaurant openings and a cautious approach from entrepreneurs, resulting in a significant drop in potential buyers for second-hand equipment [17][18]. Group 3: Operational Adjustments - To cope with rising storage costs and cash flow pressures, many recovery operators are moving away from indiscriminate recovery practices to more selective operations, focusing on high-demand, quality equipment [25][26]. - Some operators are reducing their workforce and shifting to flexible labor arrangements to cut costs, while others are transitioning to online sales models to lower overhead [26][27]. - A trend towards offering enhanced services, such as extended warranties and maintenance support, is emerging as operators seek to differentiate themselves and meet the evolving needs of restaurant brands [27].