以下文章来源于新周刊 ，作者草莓脆 新周刊 . 本文来自微信公众号： 新周刊 （ID：new-weekly） ，作者：草莓脆，编辑：桃子酱，原文标题： 《2025年还歧视一人食？韩国网友忍不了了》，题图来自：AI生成 孤独经济有多火，不必赘述。 日本社会学家三浦展在其著作《孤独社会》中写道："在这个时代，繁华可以被制造，但烦恼和孤独 没有容身之处。当代人的孤独感加剧，消费行为就会趋向于精准和个性化。" 新的商机就在眼前，生意人怎么可能停滞不前？一人食、陪伴经济、情绪消费盛行，早已习惯畅游在 这片千亿市场蓝海里的年轻人，没想到还会有踢到铁板的时候——怎么会有人连钱都不乐意赚啊？ 前段时间，据韩国SBS电视台报道，韩国一名女子在全罗南道丽水市一家网红店吃饭时，因独自前来 就餐，遭老板娘无礼对待。尽管她点了两人份的餐食，仍被不断催促赶快吃完。最终，她无奈地提前 结束用餐，含泪离开。 事情曝光后，迅速激起韩国民众的不满，餐厅也遭遇网友抨击。由于此事影响了城市形象，丽水市政 府派人前往涉事店家进行行政指导，并向全市约5000家餐厅发出公文，同步推动"让人想再来的城 市"服务改善活动。 事件看似圆满解决，但有一点让人着实 ...

本文来自微信公众号：新周刊 （ID：new-weekly），作者：草莓脆，编辑：桃子酱，题图来自：AI生成 孤独经济有多火，不必赘述。 日本社会学家三浦展在其著作《孤独社会》中写道："在这个时代，繁华可以被制造，但烦恼和孤独没有容身之处。当代人的孤独感加剧，消 费行为就会趋向于精准和个性化。" 新的商机就在眼前，生意人怎么可能停滞不前？一人食、陪伴经济、情绪消费盛行，早已习惯畅游在这片千亿市场蓝海里的年轻人，没想到还 会有踢到铁板的时候——怎么会有人连钱都不乐意赚啊？ 前段时间，据韩国SBS电视台报道，韩国一名女子在全罗南道丽水市一家网红店吃饭时，因独自前来就餐，遭老板娘无礼对待。尽管她点了两 人份的餐食，仍被不断催促赶快吃完。最终，她无奈地提前结束用餐，含泪离开。 事情曝光后，迅速激起韩国民众的不满，餐厅也遭遇网友抨击。由于此事影响了城市形象，丽水市政府派人前往涉事店家进行行政指导，并向 全市约5000家餐厅发出公文，同步推动"让人想再来的城市"服务改善活动。 事件看似圆满解决，但有一点让人着实想不明白：都2025年了，"一人食"究竟招谁惹谁了？ 共食文化下，不合群的一人食 假设你是一个热爱看美食探店视频的 ...

（央视财经《天下财经》）数据显示，我国一人户家庭已超过1.25亿户。"一个人怎么吃好"的需求在改变着餐饮市场。近日，记者走访广东市场发现，从快 餐便利店到精致餐厅，"一人食"风潮带来的是一种被精心服务、充满仪式感的新消费体验。 广东深圳某快餐店店长 李球：我们门店上个月的订单在4000单左右，单人餐的占比在50%，这个占比一直在攀升，这个月比上个月环比上升了10%。 数据显示，2024年我国"一人食"市场规模达8000亿元，2025年将突破万亿，复合增长率约为22%。外卖平台数据显示，标注"一人食"标签的商家，点餐率提 升26%。 在深圳一家烤肉店，一排带有隔板的单人座，每个座位都配备了手机支架和呼叫铃。 广东深圳某烤肉店店长 吴创镇：我们设计的初衷就是希望客人的个人隐私受到保护，让他们在吃饭的过程中能更沉浸在美食里，同时避免跟别人拼桌的尴 尬。一周单人用餐约200人次，晚餐6点-8点这个时间段一般都会排十几二十桌。 此外，主打"一人一锅"的迷你火锅、分量精确控制的快餐店也悄然兴起。商家们从菜品分量、用餐环境到服务流程进行全面优化。 晚餐时分，深圳福田区一家连锁拉面店内座无虚席，其中独自用餐的上班族不在少数。 ...

Overview - The small hot pot industry is characterized by its strong fast-food attributes and lower social interaction compared to traditional hot pot, catering to the "light social" needs of the younger generation [1][5] - The "one-person meal" trend aligns with the independent dining preferences of single consumers, and the high cost-performance ratio meets the demands of the lower-tier market [1][5] - The market size of China's small hot pot industry is projected to reach 58.8 billion yuan in 2024, with a year-on-year growth of 12.07%, accounting for 9.52% of the overall hot pot market [1][10] Development History - The small hot pot concept originated in Japan and was introduced to Taiwan in the 1990s, with the first store in mainland China opened by Xiaobuxia in 1999 [3][11] - The rise of the "one-person meal" culture since 2020 has led to increased demand for small hot pots, especially during the pandemic, which has created new growth opportunities [3][4] - Major traditional hot pot brands are now entering the small hot pot market, enhancing competition and quality standards [4][10] Market Policies - The Chinese government has issued various policies to support the development of the restaurant industry, including small hot pots, creating a favorable environment for growth [4][5] Industry Chain - The upstream of the small hot pot industry includes suppliers of vegetables, fruits, meats, seafood, and kitchen equipment, while the downstream consists of dining and takeaway channels [5][6] - China's agricultural output remains stable, providing sufficient raw materials for the small hot pot industry [7][8] Consumer Insights - Female consumers dominate the small hot pot market, accounting for 51.4%, with the majority aged between 20-39 years [9] - The "one-person meal" scenario represents 44.2% of consumption, indicating a strong preference for individual dining experiences [9] - Price sensitivity is high among consumers, with the most accepted price range being 20-40 yuan [9] Competitive Landscape - The small hot pot market is becoming increasingly competitive, with major brands launching their own small hot pot products [10][11] - Xiaobuxia leads the market, followed by other brands like Qianwei Yiding and Weila Xiaohotpot [10][11] Future Trends - The small hot pot industry is expected to undergo rapid consolidation, with leading brands emerging based on supply chain advantages and brand influence [12] - Integration with new retail models and advancements in technology, such as smart ordering systems, will drive innovation in the industry [12][13]

Group 1 - The Chinese pizza market is projected to reach a scale of 48 billion yuan in 2024 and is expected to exceed 77.1 billion yuan by 2027, with a compound annual growth rate of 15.5% from 2022 to 2027 [1][2] - Consumer demand is shifting from novelty to a focus on quality and health, with a highly concentrated market primarily driven by consumers from first to third-tier cities [1] - 43.9% of consumers desire customizable ingredients in their pizzas, while 36% consider the rarity of ingredients as an important factor, and 31.5% seek innovative flavors that challenge traditional expectations [1] Group 2 - The trend of "single-serving" pizzas is emerging as a new growth point, with 47% of consumers particularly interested in small-sized or single-serving pizza options [2] - Younger generations, specifically those born in the 80s and 00s, show a significantly higher interest in single-serving pizzas, with 57.3% and 52.4% respectively [2] - Pizza Hut has embraced the "single-serving" trend by launching new products, including a 10-inch handmade thin crust pizza, to cater to the younger demographic's desire for rich toppings [2]

Group 1 - The "one-person meal" culture is increasingly popular in South Korea, becoming a significant part of the restaurant industry, with restaurants catering specifically to solo diners and offering affordable single-person meal options [1][2] - As of March this year, the proportion of restaurants selling single-person meal packages increased to 10.4% from 9.7% last year, indicating a growing trend [1] - The rise of single-person households, which surpassed 10 million and accounted for 42% of households, is a key driver behind the "one-person meal" trend, alongside heightened consumer sensitivity to food hygiene post-COVID-19 [1] Group 2 - Despite a general decline in the number of startups in South Korea by 8% this year, restaurants offering single-person dining have seen growth, highlighting sustained demand for this market segment [2] - The rapid expansion of the "one-person meal" trend may inadvertently weaken the social needs of the younger generation, potentially impacting marriage and birth rates [2] - It is suggested that while enjoying personal space and freedom, young people should find a balance by engaging in social activities to maintain a healthy lifestyle [2]

Core Viewpoint - The rise of "one-person dining" restaurants in major Chinese cities reflects a significant shift in consumer behavior, driven by increasing single-person households and a desire for personalized dining experiences [14][15][26]. Group 1: Market Trends - "One-person dining" restaurants are rapidly expanding in core urban areas like Beijing, Shanghai, Guangzhou, and Shenzhen, with various formats including ramen shops, barbecue, and hot pot [8][10][13]. - The market for "one-person dining" is projected to reach 800 billion yuan in 2024 and exceed 1 trillion yuan by 2025, with a compound annual growth rate of approximately 22% [26]. Group 2: Consumer Behavior - The trend is largely influenced by Japan's "lonely economy," where over 35% of the population is single, leading to a mature market for solitary dining experiences [15]. - In China, the single population has surpassed 240 million, with predictions suggesting it may exceed 300 million soon, indicating a shift towards individual living arrangements [15][17]. Group 3: Dining Experience - "One-person dining" emphasizes a sense of ritual and personal enjoyment, moving beyond mere sustenance to a more refined dining experience [19][21]. - Consumers are increasingly seeking "zero-contact" dining options, which allow for a more private and efficient meal experience [19][22]. Group 4: Operational Efficiency - The "one-person dining" model allows for reduced labor costs and increased operational efficiency, with examples like Ichiran Ramen utilizing self-service kiosks to streamline the dining process [27][29]. - The average dining time in "one-person dining" establishments is significantly shorter, allowing for higher customer turnover and improved profitability [29]. Group 5: Emotional and Social Aspects - The rise of "one-person dining" is not just about food but also addresses emotional needs, providing a sense of companionship through innovative dining environments [29]. - Restaurants are increasingly focusing on creating diverse dining scenarios that cater to the emotional and social needs of single diners, such as pet-friendly spaces and 24-hour operations [29].

Core Insights - The rise of "one-person dining" restaurants is a significant trend in major Chinese cities, driven by the increasing number of single individuals and changing consumer preferences [1][5][6] Group 1: Market Trends - "One-person dining" restaurants are rapidly expanding in first-tier cities like Beijing, Shanghai, Guangzhou, and Shenzhen, featuring unique designs such as private booths and curtains for a more personal dining experience [3][5] - The concept originated from Japan and has been adapted by various restaurant types, including ramen shops and hot pot establishments, emphasizing privacy and individual dining experiences [3][5] Group 2: Consumer Behavior - The growth of single-person dining is linked to the rising single population in China, which has surpassed 240 million, influenced by aging, declining birth rates, and changing social norms [5][6] - The trend reflects a shift in consumer behavior towards valuing personal experiences and "self-indulgence," with younger consumers increasingly embracing solitude and individual dining [6] Group 3: Economic Impact - The "one-person dining" market in China is projected to reach 800 billion yuan in 2024 and exceed 1 trillion yuan by 2025, indicating a robust growth trajectory [6] - The rise of this dining model is not only changing consumer habits but also prompting restaurants to innovate, improve operational efficiency, and reduce costs while catering to the needs of solo diners [6]

Core Insights - The rise of "one-person dining" restaurants is rapidly expanding in major urban centers like Beijing, Shanghai, Guangzhou, and Shenzhen, catering to the growing demand for solo dining experiences [5][11][25] - The "one-person dining" trend is driven by a significant increase in single-person households, with China's single population exceeding 240 million and projected to surpass 300 million soon [11][13][25] - The market for "one-person dining" is expected to reach 800 billion yuan in 2024 and exceed 1 trillion yuan by 2025, with a compound annual growth rate of approximately 22% [25][32] Industry Trends - Various restaurant formats are emerging under the "one-person dining" concept, including ramen shops, barbecue restaurants, and sushi bars, often featuring private dining spaces for enhanced privacy [6][10][11] - Innovative dining experiences, such as "board-front cooking" and conveyor belt sushi, are gaining popularity, appealing to younger consumers seeking unique dining experiences [8][10][23] - The "one-person dining" model is not just about food consumption but also reflects a shift towards a more individualized and ritualistic dining experience, emphasizing personal enjoyment over social dining [17][21][30] Consumer Behavior - The demand for "one-person dining" is linked to changing social dynamics, with more young people choosing to be single and valuing personal space and autonomy in dining [18][19][30] - Consumers are increasingly willing to pay a premium for high-quality, personalized dining experiences, reflecting a trend towards "self-reward" and "no compromise" living [21][24] - Data shows that restaurants labeled as "one-person dining" have seen a 26% increase in order rates, and pre-packaged small portion meals have grown by 35% [15][25] Operational Efficiency - The "one-person dining" model allows for streamlined operations, reducing labor costs and increasing service efficiency, as seen in establishments like Ichiran Ramen, which employs self-service technology [27][29] - The average dining time in "one-person dining" venues is reportedly 30% shorter than in traditional restaurants, enabling higher customer turnover and improved profitability [29][32] Market Opportunities - The "one-person dining" market is becoming a new battleground for differentiated competition, challenging businesses to enhance operational efficiency while addressing emotional and social needs of consumers [32] - Restaurants are innovating beyond simple seating arrangements to create diverse dining environments that cater to the emotional and social needs of solo diners, such as pet-friendly spaces and 24-hour dining options [30][31]

Core Insights - The article discusses the emergence of a new dining trend in China, specifically the introduction of a rotating model for Sichuan cuisine, similar to rotating sushi and hot pot concepts [1][3][5] - The rotating dining format allows for a self-service experience with low-priced dishes, attracting consumers looking for novelty and affordability [1][3] Industry Overview - The first rotating Sichuan restaurant, "Hong Cuisine · Play Chengdu," has opened in Shanghai, offering a membership-based model with prices as low as 1.8 yuan for dishes [3][4] - The rotating model, initially popularized by sushi in the 1950s, has now expanded to various cuisines, including hot pot and other popular food categories [4][7] Market Trends - In 2023, the rotating hot pot concept gained significant traction, with over 400 new related businesses established in the first five months, averaging three openings per day [8] - The trend reflects a broader movement in the restaurant industry where various food categories are being reimagined through self-service and rotating formats, appealing to the "lonely economy" and single-person dining preferences [10][18] Challenges and Competition - The industry faces challenges such as homogenization, with 80% of rotating hot pot menus showing over 70% similarity, leading to low consumer repurchase rates [14][13] - Supply chain pressures are also a concern, as maintaining product quality and pricing requires robust supply chain management [16][15] Future Prospects - The article suggests that while the rotating model has potential for further innovation, true differentiation will require creating new value propositions beyond mere format changes [22][21]