Group 1 - The report identifies five new consumption logics in the catering industry: cost-performance logic, big product logic, pre-made plus on-site logic, multi-engine logic, and light social logic [1][5][10] - The cost-performance logic highlights that Generation Z consumers prioritize high cost-performance and emotional value, leading to trends like the popularity of "leftover blind boxes" [1][12][13] - The big product logic emphasizes that successful big products rely on cost-performance or unique features, fostering consumer loyalty while balancing innovation and tradition [1][20][22] Group 2 - The report indicates that the chain small store model is emerging as a new trend in the industry, characterized by low costs and high efficiency, suitable for fragmented social interactions [2][6] - Key competitive points for the chain small store model include product iteration innovation, supply chain flexibility, investment in store equipment, deep digitalization, and food safety crisis management [2][6][22] - The report reflects a profound transformation in the catering industry regarding consumer demand and operational models, providing directional guidance for industry development [2][6] Group 3 - The report notes that the catering industry is experiencing a significant industrialization and digitalization revolution, with pre-made industrialization becoming a major trend [27][28] - The pre-made industrialization is driven by breakthroughs in commercial efficiency, rising consumer demands for food safety and convenience, and supportive policy incentives [27][28] - The report predicts that the pre-made food market in China will exceed 500 billion yuan in 2024, with a growth rate of over 20% [37] Group 4 - The report highlights the importance of blending public and private domain operations in catering, with public domain traffic including offline natural traffic and online platforms, while private domain traffic focuses on refined operations to enhance customer loyalty [40][41] - The integration of "dine-in + retail" models is noted as a new trend, effectively improving space efficiency and meeting diverse consumer needs [36][34] - The report emphasizes that the catering industry's revenue structure is evolving from a single dine-in model to a dual-driven model of "dine-in + delivery" [34][36]