Group 1 - The article discusses the journey of young chefs entering the culinary industry, highlighting their innovative approaches and the challenges they face in a competitive market [3][4][5] - Huang Benhao, known as the "King of Rice Noodles," is transforming his family's 80-year-old restaurant by implementing standardization and industrialization techniques learned from working at KFC [6][9] - The "Liu Longzi" rice noodle brand has expanded to approximately 50 locations nationwide, with a focus on franchise opportunities to adapt to the growing competition in the snack food sector [9][12] Group 2 - The article features Zheng Zixin, a chemistry graduate who transitioned to the culinary field, emphasizing the unique skills women bring to the traditionally male-dominated kitchen environment [14][21] - Zheng Zixin faced significant challenges in opening her restaurant in Hong Kong, particularly during the pandemic, but has successfully maintained her business for seven years [17][19] - The narrative also includes the perspective of "Ran Shao," a young chef who embodies a competitive spirit and aims to prove that the new generation of chefs can excel in the culinary world [25][31] Group 3 - The article highlights the importance of social media in attracting customers, with Huang Benhao noting that 30-40% of operational costs are now allocated to marketing on platforms like Douyin and Xiaohongshu [12][9] - The shift towards using dry rice noodles instead of fresh ones is being explored to increase the market reach of Hunan rice noodles, aiming for broader distribution in supermarkets [12][9] - The competitive landscape of the snack food industry is characterized by a high degree of standardization and the need for unique branding to stand out among numerous similar offerings [6][9]