Core Viewpoint - The era of single-product restaurants is coming to an end, and businesses must adapt by diversifying their offerings to survive in a changing market environment [1][36]. Group 1: Brand and Product Strategy - The dilemma of whether to focus on a single product or diversify into multiple categories is a common concern among restaurant entrepreneurs [2][3]. - Successful examples exist for both single-brand single-product and multi-product strategies, indicating that there is no one-size-fits-all answer [4][9]. - The decision to expand product offerings should be based on operational advantages rather than merely brand considerations [10][11]. Group 2: Market Dynamics - The decline in foot traffic in shopping centers has significantly impacted restaurants that rely on a single product, such as water-boiled fish [26][30]. - As customer preferences shift and competition increases, restaurants must adapt by broadening their menu to attract a larger customer base [34][41]. - The changing landscape necessitates that restaurants evolve to maintain profitability, especially as consumer dining habits change [43][49]. Group 3: Operational Considerations - Restaurants have fixed locations and cannot easily relocate, making it crucial to optimize their offerings based on local customer demographics [13][20]. - Expanding product lines can help mitigate the effects of reduced foot traffic by appealing to a wider audience [34][62]. - Successful adaptation requires leveraging existing resources, such as staff and kitchen facilities, to minimize additional costs [60][61]. Group 4: Consumer Behavior - Certain food categories, like hot pot, have broader appeal and can sustain higher customer frequency compared to niche items like water-boiled fish [36][38]. - The ability to offer a variety of dishes increases the likelihood of repeat visits, as customers seek diverse dining experiences [34][41]. - Restaurants must also consider extending their operating hours and diversifying their service offerings to maximize revenue potential [55][57]. Group 5: Case Studies and Examples - Companies like 古茗 are exploring new business models, such as transitioning from a tea shop to a low-temperature convenience store, leveraging their supply chain advantages [67][70]. - Successful single-product businesses, like 麒麟大口茶, focus on perfecting one item to create a strong brand identity and customer loyalty [80][81]. - The operational strategies of various restaurants illustrate the importance of maintaining a competitive edge through unique offerings and effective marketing [99][101].