Core Insights - The restaurant industry is facing intensified competition and homogenization, leading to a phenomenon known as "involution" where businesses are increasingly similar in offerings [1] - Many restaurants are lowering prices to attract customers, but this strategy may harm long-term profitability, food safety, brand value, and customer experience [1] - Consumer preferences are shifting towards quality, personalization, and diversity, prompting restaurants to focus on enhancing product quality and customer experience rather than competing solely on price [1] Group 1 - The restaurant industry is experiencing significant homogenization, with common dishes dominating menus and delivery platforms [1] - Price reductions may temporarily boost customer traffic and revenue but can lead to long-term negative consequences such as profit decline and diminished brand value [1] - Companies should build a comprehensive quality supervision system to ensure food safety and enhance development levels in scale, intelligence, and sustainability [1] Group 2 - Innovation in dining consumption scenarios is essential, as it reflects consumers' emotional needs [2] - Restaurants should integrate various business models and leverage location and industry advantages to create unique consumer experiences [2] - The adoption of a "digital + dining" model can enhance service efficiency and allow consumers to engage more deeply with food culture [2]