Core Insights - Jiumaojiu's brand Taier Suancaiyu has completed upgrades in three stores in Guangzhou, focusing on a "fresh" concept with new product offerings like live fish, fresh chicken, and fresh beef [1][2] - The shift from a single signature dish to a diversified menu is a response to changing consumer preferences and increased competition in the restaurant market [2][3] Company Performance - Jiumaojiu reported a revenue of 6.074 billion yuan for 2024, a year-on-year increase of 1.47%, but the net profit attributable to shareholders dropped by 87.69% to 55.807 million yuan [2] - The revenue from Taier Suancaiyu, which has historically contributed over 70% of Jiumaojiu's income, fell by 1.4% to 4.41 billion yuan, with same-store sales declining by 18.8% [2] Market Dynamics - The adjustments made by Taier Suancaiyu are seen as necessary to cope with market changes, but the effectiveness of these changes remains to be seen [3] - The introduction of new dishes may attract a broader customer base, but it risks diluting the brand's identity and requires enhanced supply chain and kitchen management to maintain product quality [3]

出品：明亮公司 近日，盒马即食零售总经理宁强以及盒马合作供应商焙乐道、西诺蒂斯中国区相关负责人向外界分享了盒马烘焙及部分"大单品"的运营细 节。 以下文章来源于明亮公司 ，作者主编24小时在线 明亮公司 . 追踪新商业、好公司，提供一手情报与领先认知。 作者：MD 在与不同机构的交流中，「明亮公司」发现，过去现制烘焙品牌的发展有三个特征： 一是烘焙逐渐由零食转向正餐 、特别是早餐场景，烘 焙成为消费"刚需"的可能性在逐步增加；二是烘焙品牌仍在不断尝试从地方逐步向全国扩张（但目前仍面临很大挑战）；第三是， 短保、当 日产品的需求进一步增长 ，消费者对于健康、新鲜的诉求也体现在烘焙品类上。此外，部分烘焙产品具有很好的"兼容性"，也出现在如咖啡 等其它类型连锁餐饮品牌的菜单当中——比如贝果和咖啡的搭配——这也加速了消费者对烘焙新品类的接受程度。 而在以上的发展特征中，无论是中式还是西式烘焙直营品牌， 在扩张的过程中往往会通过某一款或几款"大单品"使消费者建立对品牌的认知 ，比如中式烘焙品牌「泸溪河」的桃酥、「墨茉点心局」的麻薯，西式烘焙品牌的B&C的牛角包等等。 这种靠"大单品"做烘焙的模式，并不仅限于烘焙品牌，众 ...