酒店摆地摊自救

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五星酒店摆地摊自救:日赚6万元,“我们不觉得掉价,被动永远等不来惊喜”
Sou Hu Cai Jing· 2025-07-11 02:38
Core Viewpoint - The article discusses the innovative approach taken by the Yonghe Platinum International Hotel in Zhengzhou, which has started a street vendor-style food service to cope with declining revenue from traditional dining and conference services. This strategy has garnered both praise and skepticism from the public. Summary by Sections Business Strategy - The hotel has launched a street food initiative, achieving daily revenues of around 60,000 yuan shortly after its opening [4][9] - The hotel aims to maintain its brand identity while offering affordable prices, with popular items like garlic and spicy crayfish [9][10] - The hotel is exploring various business models, including discount packages and night market concepts, to adapt to changing consumer preferences [5][20] Market Response - Local residents have responded positively, with many returning for repeat purchases due to the quality and pricing of the food [10][11] - The hotel has faced criticism for entering the street vendor market, with some questioning whether this approach diminishes its luxury status [4][14] Industry Context - The number of five-star hotels in China has decreased from 845 in 2019 to 736 by Q3 2024, indicating significant industry challenges [11] - The hotel industry is experiencing pressure from reduced revenue streams, particularly in dining and conference services, prompting hotels to seek alternative revenue sources [11][17] Operational Challenges - The street vendor business is described as a low-margin operation, with the hotel needing to carefully manage costs to ensure profitability [14][15] - The hotel has mobilized a significant portion of its staff to support this new initiative, indicating a commitment to maintaining operational efficiency [15][16] Future Prospects - The hotel plans to leverage the current popularity of its street food offerings to drive traffic into its main dining services [20][23] - There are intentions to expand the street food concept into a night market format, enhancing the dining experience while utilizing existing resources [25]