Core Viewpoint - The rapid rise and subsequent decline of the beef rib self-service dining model highlights the volatility of the restaurant industry, particularly in the context of fluctuating beef prices and unsustainable business practices [1][2][25]. Group 1: Market Dynamics - The beef rib self-service dining model gained popularity due to a low-cost, all-you-can-eat pricing strategy, attracting numerous new entrants and leading to a rapid expansion of outlets [1][2]. - However, this trend was short-lived, with many brands, including the once-prominent "Lin Zhenzhen," facing closures within a year of operation [1][7]. - The closure of these outlets is not limited to specific regions, as similar patterns are observed across multiple provinces in China, indicating a nationwide trend [6][9]. Group 2: Financial Struggles - Franchisees have reported significant financial losses, with one franchisee estimating a loss of over 2 million yuan within five months, primarily due to high franchise fees and operational costs [10][12]. - The profitability of these self-service models is under pressure, with reports indicating that revenue has plummeted to only 20%-30% of previous levels [12][23]. Group 3: Supply Chain Challenges - The reliance on beef as a primary ingredient exposes the business model to risks associated with price volatility; beef prices have risen by 27.33% year-on-year, impacting profit margins [17][20]. - The lack of a robust supply chain has been identified as a critical issue, as many brands fail to balance cost management with customer experience, leading to operational difficulties [20][25]. Group 4: Industry Lessons - The rapid rise and fall of the beef rib self-service dining model serve as a cautionary tale for the restaurant industry, emphasizing the importance of sustainable business practices and long-term planning [21][25]. - The phenomenon of "internet celebrity" brands experiencing quick success followed by rapid decline reflects a broader trend in the industry, where many new entrants lack the necessary infrastructure to support sustained growth [23][25].

Group 1 - The core viewpoint of the article is that the popularity of self-service beef rib barbecue is declining after a brief surge, with many establishments facing closure due to market saturation and lack of differentiation [5][20][22] - The self-service beef rib barbecue concept gained traction last year, with a low price point of 30-60 yuan per person attracting many customers [2][14] - The leading brand "Lin Zhenzhen Beef Rib Buffet" expanded from 10 to nearly 100 locations, achieving monthly sales exceeding one million at its peak [3][4] Group 2 - The rapid expansion of similar brands has led to a homogenization of offerings, with many restaurants adopting identical names, products, and business models [4][21] - Some establishments have already closed, with reports of a predicted wave of closures in mid-2023 due to poor quality and low repeat customer rates [8][12] - The self-service model allows for cost savings on labor, but many establishments struggle with maintaining quality and customer loyalty, leading to a "one-time business" scenario [16][22] Group 3 - The decline in the self-service beef rib barbecue market is attributed to intense competition, price wars, and a lack of innovation among new entrants [20][22][30] - The article highlights the importance of supply chain management, noting that many small chains lack the resources to sustain operations under pressure [23] - The trend of low-cost, high-volume restaurant concepts has led to a cycle of new entrants quickly entering and exiting the market, often resulting in financial losses for inexperienced operators [26][28]