排队3小时，又一表演型餐饮爆火

Core Viewpoint - The article discusses the emerging "front-cooking model" in the restaurant industry, which enhances customer experience through transparency and interaction during food preparation, potentially becoming a significant trend in 2026 [8][20]. Group 1: Definition and Expansion of Front-Cooking Model - The front-cooking model originated from Japanese cuisine, where chefs prepare food in front of customers, allowing them to witness the cooking process [9]. - This model has expanded beyond high-end Japanese restaurants to various dining categories, including Chinese cuisine, fast food, and snacks, with multiple establishments adopting this format in cities like Guangzhou and Chengdu [10][15]. - Brands like "Bozai Huang" and "Gan Shi Ji" are implementing this model, with plans for significant expansion and transformation of their outlets to enhance customer engagement [13][16]. Group 2: Consumer Engagement and Emotional Value - The front-cooking model significantly enhances consumer engagement by making the cooking process visible, addressing modern consumers' desire for quality and emotional connection [22][23]. - This model aligns with the growing trend against pre-prepared meals, as consumers express a preference for fresh, visible cooking processes [22]. - The emotional value derived from direct interaction with chefs and the cooking process is a key selling point, moving beyond traditional restaurant experiences [23]. Group 3: Operational Efficiency and Challenges - The front-cooking model improves operational efficiency by allowing chefs to serve food directly to customers, reducing labor costs and increasing table turnover rates [26][27]. - However, the model presents challenges in terms of kitchen layout and staff training, requiring a high level of operational standardization and employee skill [31][33]. - The model is not universally applicable, as it may not suit large chains focused on efficiency, but rather is better for experiential flagship stores [36]. Group 4: Market Trends and Future Potential - The success of the front-cooking model may depend on broader market trends, such as the rise of the "one-person meal" market, which has yet to fully develop in China [40]. - As consumer preferences shift towards quality experiences, the front-cooking model could see significant growth if it aligns with changing dining habits [40]. - Ultimately, the model represents a shift in the restaurant industry towards prioritizing ingredient quality, craftsmanship, and customer experience [41].