日本餐饮的“平成食代”，正是中国“西贝们”的镜与鉴

Core Viewpoint - The article draws parallels between the challenges faced by Chinese restaurant chains and the historical experiences of Japan's dining industry during its economic stagnation, emphasizing the lessons that can be learned from Japan's "Heisei Era" [5][6]. Group 1: Historical Context - The Japanese "Heisei Era" began in 1989, marked by a GDP growth rate of 5.4%, which was never reached again in the following thirty years [8]. - The economic bubble burst in Japan led to a significant decline in various industries, but the restaurant sector managed to remain relatively stable, with food and beverage consumption maintaining a ratio of 23%-25% during the downturn [10][12]. - Despite a decrease in absolute food spending from 82,000 yen in 1992 to 74,000 yen in 2000, the restaurant industry acted as a buffer against the economic collapse [10][11]. Group 2: Changes in Consumer Behavior - The average dining price in Japan decreased by approximately 20% over two decades due to economic pressures [11]. - There was a notable shift in dining habits, with "home cooking" and "eating out" both declining, while "convenience food" consumption tripled, reflecting a preference for quick and affordable meals [12][13]. - The economic downturn led to a significant reduction in restaurant numbers, from 1.55 million to around 1.4 million, despite only a 1%-3% drop in demand [14][19]. Group 3: Industry Dynamics - The Japanese restaurant industry experienced a wave of horizontal mergers in the late 1990s, driven by a "community thinking" approach, despite a decrease in the number of outlets [18][21]. - The capital market saw a surge in restaurant companies going public, with over 100 listed, making Japan a leader in restaurant financing [21][22]. - The need for digitalization and standardization became crucial for restaurant businesses to attract investment, leading to the rise of pre-prepared food products [22][23]. Group 4: The "Impossible Triangle" - The article discusses the "impossible triangle" in the restaurant industry, where high pricing, chain operations, and quality cannot coexist [24][26]. - Successful restaurant chains often had to choose between maintaining high prices or expanding their operations, with most opting for the latter to ensure survival [28][29]. - The case of Watami, a Japanese chain, illustrates the pitfalls of trying to achieve high pricing while expanding, leading to significant losses [28][31]. Group 5: Lessons for the Future - The article concludes that the Japanese experience suggests a clear choice for restaurant businesses: to pursue either scale at lower prices or maintain high prices without expansion [38][42]. - The success of Japan's high-end dining sector, which focuses on quality rather than scale, contrasts with the struggles of chains attempting to balance both [36][40]. - The differences between the Japanese and Chinese dining markets highlight the challenges of standardization in China, where individual dining establishments still dominate [37][42].