行政处罚决定书显示，经查明，当事人于2024年12月26日，将自行设计制作印有"中式面馆第一品牌"的广告牌放置于各 直营门店(分公司)入口处，用于商品展示及对外宣传。2025年1月6日，执法人员依据举报对当事人直营分公司"和府捞 面"张杨北路店现场执法检查时，查见上述广告牌摆放在该门店店堂入口处。案发后，当事人立即对上述广告牌进行撤 换，至2025年1月20日，所有直营门店均完成整改。 近日，有多位消费者反映，"客单价在三四十元的和府捞面，浇头、汤底均是袋装，相当于花高价吃预制面"，并称"在 门店能看到后厨堆满塑料袋"。 据新黄河报道，山东济南的王女士告诉记者，为了避开"预制菜"而选择主打"养生面"概念的和府捞面，却吃得不舒 心。"在店内就餐时看到，后厨员工熟练地撕开一包包浓稠的褐色调料包，挤进面碗，再浇上一勺滚烫的汤，我点的那 碗29元的'草本酸辣肥牛面'就做好了。" 记者实地走访济南多家和府捞面门店。在操作区，除了醒目的煮面炉，最引人注目的是多个贴有代码标识的预制食材包 装袋。将煮熟的面条放入碗中，随后拆开密封的汤料包和真空浇头包进行组合……现场观察可见，工作人员从拆封、加 热到组合出餐，全程使用预包装食 ...

Core Insights - The article discusses the rapid growth of new-style Shanghai noodle shops, which are gaining popularity in northern markets despite the challenges posed by high prices and consumer preferences for lighter flavors [1][32][35] Group 1: Market Trends - New-style noodle shops are expanding at an impressive rate, with brands like Wang Fanxing opening over 40 locations in two years and achieving monthly sales of 1.5 million yuan per store [1][10][21] - The popularity of these noodle shops is reflected in social media, with thousands of posts and millions of views on platforms like Xiaohongshu and Douyin [18][24] - The average price per bowl in these shops ranges from 40 to 50 yuan, positioning them at a higher price point compared to traditional noodle shops [31][34] Group 2: Product and Service Innovations - The new-style noodle shops focus on "freshly stir-fried toppings," enhancing the traditional "concentrated oil and sauce" flavor profile, which is a key selling point [25][28] - These shops have streamlined their menus, reducing the number of SKUs from over 80 to around 40, allowing for better efficiency and consistency in food quality [27][26] - The product offerings include a combination of main dishes, snacks, and soups, catering to diverse consumer preferences while maintaining traditional flavors [27][28] Group 3: Location and Target Audience - The new-style noodle shops primarily target high-end shopping areas in first-tier cities, appealing to young consumers and business professionals [29][30] - The strategic location choices help create a vibrant consumer atmosphere and enhance brand image, supporting the higher price point [30] Group 4: Challenges and Future Outlook - The sustainability of high-priced noodle shops is questioned, as they must navigate consumer rationality, regional taste preferences, and intense competition [32][34] - The "concentrated oil and sauce" flavor may face challenges in northern markets, where consumers often find it too sweet or oily, necessitating adaptations to local tastes [35][36] - Operational efficiency is a concern, as the "freshly stir-fried" model can strain supply chains and increase costs, particularly in high-rent areas [37]

Core Viewpoint - The resurgence of high-priced local noodle shops, particularly "Benbang" noodle restaurants, is gaining popularity in major cities, with some locations achieving monthly revenues exceeding one million yuan [3][6][11]. Group 1: Market Trends - The emergence of "Benbang" noodle shops has expanded beyond Shanghai to cities like Beijing, Harbin, Dalian, and Changsha, with significant consumer interest and long queues reported [6][11]. - Notable brands such as "A Da" and "Wang Fanxing" have opened multiple locations in major cities, with "A Da" achieving over one million yuan in its first month of operation in Beijing [6][12]. - The trend of high-priced noodle shops is characterized by a price range of 40-50 yuan per bowl, which is considered premium compared to traditional offerings [30]. Group 2: Business Model Innovations - New-style "Benbang" noodle restaurants emphasize fresh, stir-fried toppings, with slogans highlighting "freshly stir-fried" and "no pre-made ingredients" [17][18]. - These restaurants have streamlined their menus, reducing the number of SKUs to focus on fresh, made-to-order dishes, enhancing the dining experience [21][22]. - The shift from street-side locations to shopping malls has been a strategic move to increase brand visibility and attract higher foot traffic [24][26]. Group 3: Consumer Preferences and Challenges - While the current trend shows strong demand, there are concerns about the long-term sustainability of high prices, as consumer willingness to pay 40-50 yuan for a bowl of noodles may not be consistent [30][32]. - The flavor profile of "Benbang" noodles, which tends to be rich and oily, may limit its appeal outside of Shanghai, posing a challenge for national expansion [30][32]. - Competition from other noodle brands offering lower prices and more universally appealing flavors, such as Sichuan and Hunan styles, could impact the growth of "Benbang" noodle restaurants [33][35].