Core Insights - Yonghui's Lugu store will undergo a major renovation and reopen on August 26, with over 50% of its products being replaced [1] - The store will move to the second floor, featuring a complete restructuring of shelf layouts and an increase in the proportion of imported goods to nearly 20% [1] - The renovation aims to enhance customer experience by introducing complementary commercial services and improving accessibility [1] Company Strategy - The store will adopt a model similar to "Pang Donglai," focusing on "quality and affordability" with new products from both Pang Donglai and Yonghui's private label [1] - The main aisle will be widened to 3 meters, and shelf heights will be standardized to improve shopping convenience [1] Community Engagement - A new "Love Station" will be established to provide free drinking water, emergency medicines, and resting spaces for local sanitation workers and delivery personnel [1] - The renovated store will introduce over 30 convenience services, including free tea and ice packs, to better serve the local community [1] Expansion Plans - Yonghui has already renovated over 160 stores nationwide, with plans to reach 12 renovated stores in Beijing soon [1] - Additional stores in Langfang and Daxing are set to undergo renovations and reopen on August 28 and September 12, respectively [1]

餐饮极致内卷，品牌如何实现逆周期扩张？消费者要低价更要品质，餐企如何解决利润与效率的双重难 题？消费降级时代，如何增加消费者的消费意愿、提升到店频次？带着这样的疑问，内参君对熊喵来了 品牌创始人吴红涛进行了访谈，一起聊了聊熊喵来了的"省钱哲学"。 02 导语："省钱哲学"的底层逻辑：让效率为成本"瘦身"。 摘要：餐饮"第四消费时代"的生存样本。 01 火锅卷向"平价低质"？ 一方面，火锅品牌纷纷下调产品价格，赛道人均消费整体下行。去年，海底捞的客单下降了1.6元，怂 火锅的客单也从113元下调至104元，巴奴火锅也进行了首次调价，其在北京的客单从175元下调至160 元……《火锅产业发展报告2025》显示，火锅的人均消费金额从2023年的80多元，下降至2024年末的70 多元。 另一方面，一批大火锅纷纷"开小号"，向平价市场渗透。如海底捞，在部分门店推出了小锅和小份菜， 锅底售价在16～22元，有些小份菜的单价低至4.9元。又如郑州的中高端品牌豆捞坊鲜牛肉火锅，也布 局了一人食鲜牛肉小火锅，人均50元左右即可吃饱。 然而，从因"合成肉"被吐槽的小火锅，到一时红火复购有限的地摊牛排，在以往的市场经验来看，一昧 ...