5月17日，南都记者获悉，近日在第16届广州酒店餐饮业博览会上，广东省餐饮服务行业协会秘书长程 钢在发言时指出，"'新质价值'不是靠卷低价、打补贴带来的，而是在数字化的加持下，比谁的餐品更 有品质，谁的服务更能赢得消费者青睐。"南都此前报道，国家市场监督管理总局党组书记、局长罗文 16日发表文章，再次强调要综合治理"内卷式竞争"问题。 广东省餐饮服务行业协会秘书长程钢发言。 据悉，5月15日，在2025第16届广州酒店餐饮业博览会&第16届广州国际餐饮食材展（简称"CRE广州餐 博会"）上，"餐饮生态·新质价值"分论坛备受关注，广东省餐饮服务行业协会等多位负责人剖析当前餐 饮行业发展趋势，并分享数字化对餐饮行业未来发展新机遇。 广东省餐饮服务行业协会秘书长程钢在发言时表示，当前行业出现了一些非理性竞争苗头——新入局者 以"低价补贴"为武器拓市场，比如几块钱的奶茶咖啡。"这种价格战看似热闹，实则模糊了餐饮业'以食 为本'的核心价值，不仅挤压商家利润空间、削弱创新动力，更可能导致食品安全风险，最终将损害整 个行业的健康发展。" 程钢指出，当前餐饮行业正经历一场深刻的变革：从"流量红利"到"效率红利"，从"规模扩张 ...

Group 1 - The core viewpoint emphasizes that "new quality value" in the restaurant industry is not achieved through low prices or subsidies, but through digitalization enhancing product quality and service to attract consumers [1] - The restaurant industry is experiencing irrational competition, exemplified by low-price subsidies for market expansion, which undermines the core value of "food as the foundation," squeezing profit margins and weakening innovation [1] - The industry is undergoing a profound transformation from "traffic dividends" to "efficiency dividends," and from "scale expansion" to "value cultivation," with digitalization and collaborative innovation becoming key paths for sustainable "new quality value" creation [1] Group 2 - The National Market Supervision Administration has highlighted the need to address "involution-style competition," which is characterized by low-price, low-quality, and low-level competition that is increasingly prevalent in various industries [2] - The administration calls for promoting self-discipline and lawful competition within industries, guiding industry associations to resist low-price dumping and other chaotic practices [2]