翻台腰斩，利润微薄，生烫牛肉米线开始倒闭了 第一批跟风开起来的云南生烫牛肉米线店，已经开始倒闭了。 一位00后老板最近转让了自己的米线店，他在24年初开始做这个生意，见证了这个品类的起伏。 这位老板分享到："入局比较巧，刚开始生意确实不错，不到70㎡的铺子，最高每天能卖到6000块；后面生烫米线店越来越多，加上我们也有人效低、供 应链性价比不高的问题，盈利都很勉强。觉得这股风差不多过去了，也懒得再搞，就几万块转出去了。" 最后，他补充道："可能我不适合做餐饮吧，有点不甘心，但觉得能转出去就还好。" 这位老板的经历，或许能引起更多老板的共鸣。最近一段时间，互联网上生烫米线这一品类下旺铺出租、铺面转让的消息层出不穷，不少做餐饮经营培训 的老板也开始渲染"品类进入下半场"的焦虑。 其一，产品口味清淡，符合大众对健康的追求，但口味相对单一，与当代消费者的味觉追求存在差异。 "生烫"的做法，云贵、广东、福建等地都颇为常见，将牛肉切成薄片在高汤中快速烫熟，讲究的就是简单快捷，同时保留牛肉的原汁原味。而融合了云南 米线的生烫牛肉米线，产品口味同样偏向清淡。 健康口味为生烫牛肉米线撬开了市场大门，但"压力过载"的当代消费者， ...

Core Viewpoint - The rise of "raw boiled beef rice noodles" is a product of modern internet celebrity dining methodology, addressing public anxiety towards industrialized food production [3][4][22] Group 1: Market Trends - The proliferation of raw boiled beef rice noodle shops indicates a growing consumer preference for fresh, made-to-order food, contrasting with the prevalence of pre-packaged meals [2][14] - The trend of "live cooking" or "performance preparation" is becoming increasingly important in the restaurant industry, as consumers seek transparency and authenticity in their dining experiences [14][22] Group 2: Product Characteristics - Raw boiled beef rice noodles emphasize freshness, with the cooking process being a visual spectacle that enhances consumer trust in the quality of the food [12][15] - The menu features unique items that evoke a rural, pastoral aesthetic, differentiating it from mass-produced food offerings [7][8][9] Group 3: Business Model - The operational model of raw boiled beef rice noodle shops is highly efficient, with the ability to serve a large number of customers quickly, often exceeding industry averages in terms of speed and turnover [21][22] - Despite the appearance of being artisanal, the ingredients are often sourced from centralized kitchens, highlighting a blend of industrialization with a facade of handmade quality [21][22]