Group 1 - The core point of the article is that the success of the self-service beef rib model in the restaurant industry relies on cost-saving strategies and efficient management rather than just taste [1][28] - The emergence of self-service beef rib restaurants is characterized by low prices, with offerings starting as low as 59 yuan per person, leading to rapid expansion in urban areas [2][3] - The business model of self-service restaurants is designed to limit customer consumption, ensuring that customers do not eat back the cost of their meal [6][12] Group 2 - A common strategy in self-service restaurants is "supply limitation," where certain high-cost items are made less accessible, thus controlling customer consumption [9][10] - The self-service beef rib model effectively limits supply by requiring customers to finish one plate before getting another, which helps manage food waste and costs [14][15] - The menu of self-service beef rib restaurants is intentionally kept simple, focusing on a few types of beef ribs and minimal additional items, which helps reduce operational costs and complexity [19][20][25] Group 3 - The recent decline in beef prices has allowed for the proliferation of beef-centric dining options, creating a sense of value for consumers [33][34] - The article highlights that while the self-service beef rib model appears profitable now, it is heavily dependent on the price of beef, which could pose risks if prices rise again [29][37] - Future challenges for the self-service beef rib industry may include reduced profit margins, potential store closures, or a shift to lower-quality offerings if beef prices increase [38][39]