文 | 酒讯 子煜 编辑 | 方圆 傍晚六点半，北京金台路的胡同里，一家云南菜Bistro迎来了熟客。一位年轻顾客点了份菌子水饺，再 加一杯低度梅子酒，开启了属于自己的安静夜晚。 这样的场景，如今在一、二线城市的街头越来越常见：不像大排档那样喧闹，也没有酒吧的躁动， Bistro里柔和的灯光、刚好能听清聊天的音乐，还有搭配着"漂亮饭"的酒，成了年轻人下班后"喘口 气"的地方。 Bistro的走红蕴藏着年轻人对吃与喝的新需求。不只是饱腹或微醺，更是一种能放松下来的情绪体验。 而这种需求，也正在悄悄改变餐酒搭配的逻辑，曾经偏向专业品鉴的餐酒融合，变得更贴近日常、更有 温度。 01 bistro的流行密码 要是在小红书上搜"Bistro"，会跳出上百万条笔记：评论里高频出现的词是"氛围感""适合聊天""不尴 尬"。 那么，Bistro是什么？ 该词源自法语，最早指法国巴黎那些提供平价法式家常菜和高性价比酒水的小酒馆，装修简单、环境休 闲，核心是价格亲民、菜品地道。 然而，当Bistro漂洋过海来到中国后，特别是在一线城市，其内涵和形式都发生了显著变化。 从环境看，国内Bistro大多走"小而美"路线，面积多在50- ...

天佑德酒主要从事青稞白酒的研发、生产和销售。 对于此次与山西一尊的合作，天佑德酒表示，公司通过向山西一尊提供财务资助的方式，与"一尊皇 牛"在业务端形成深度合作，借助"一尊皇牛"在火锅业态的经验和实践，落地兰州区域牦牛火锅+天佑德 青稞酒体验店，将青稞、青稞酒和牦牛融合。此举可以降低公司在餐饮业务欠缺经营经验的风险，推动 公司餐酒融合，促进融入消费者生活方式的文化传播转型。 山西一尊实际控制人曹凤姣对证券时报.e公司记者表示，天佑德酒方面是此次合作的主导方，合作是各 取所需，"他们公司的要求比较严格，还设置了风险规避条款。至于为什么选择我们，他们更清楚。合 作对双方来说肯定都有好处，细节的东西电话里无法说太多。" 近日，A股青稞酒龙头天佑德酒（002646）公告称，公司全资子公司青海互助青稞酒销售有限公司(下 称"青稞酒销售")拟向山西一尊供应链有限责任公司(下称"山西一尊")提供财务资助不超过700万元。这 笔资金将用于山西一尊或其控制的主体在兰州开设牦牛火锅以及天佑德青稞酒体验店。 天佑德酒称，上述举措系基于推动公司营销工作转型，即以渠道为核心转向以用户为中心的营销方式， 通过"美酒+美食"，让公司的酒融 ...

Group 1 - The core viewpoint of the articles revolves around the ongoing competition among food delivery platforms like Ele.me, Meituan, and JD.com, which has intensified as they offer substantial subsidies to attract new users, leading to a significant increase in delivery volumes during the summer months [1][10] - The market regulatory authority has intervened by urging these platforms to engage in rational competition, indicating a need for a balance between aggressive marketing strategies and sustainable business practices [1][10] - The rise in food delivery is closely linked to changing consumer habits, particularly among younger demographics, who are increasingly relying on delivery services for convenience [6][10] Group 2 - The integration of alcohol sales with food delivery services is being examined, with experts suggesting that the rise in food delivery may not significantly impact traditional alcohol consumption patterns, particularly for white spirits, which are typically consumed in more formal social settings [3][5] - The primary consumers of food delivery services are younger individuals, urban professionals, and single people, while traditional alcohol consumers tend to be older males and business professionals, indicating a demographic mismatch [5][9] - The food delivery market is projected to reach a scale of 500 billion yuan by 2025, with a user base exceeding 553 million, reflecting a broadening acceptance of delivery services across various age groups [10][12] Group 3 - The articles highlight the need for the alcohol industry to adapt to new consumption scenarios created by the food delivery boom, suggesting that innovative product offerings and marketing strategies are essential for capturing this evolving market [12] - The trend of online food ordering is becoming a significant channel for restaurant consumption, with over 90% of consumers expressing greater acceptance of food delivery compared to two years ago [10][12] - The expansion of food delivery services into diverse product categories beyond traditional food items, such as clothing and cosmetics, indicates a shift in consumer behavior towards instant gratification and convenience [5][10]

Core Viewpoint - The rise of instant retail in the liquor industry is being driven by e-commerce platforms, leading to significant changes in consumer purchasing behavior and traditional liquor distribution models [1][9]. Group 1: Market Dynamics - The instant retail market for liquor has seen a 65% year-on-year growth in transaction volume in the first half of the year, indicating a shift towards immediate consumption [1]. - E-commerce platforms have significantly impacted liquor pricing, with some products, like ordinary Wuliangye, dropping below 800 yuan per bottle during promotional events [3]. - Instant retail penetration in the liquor market is currently around 1%, with a market size of nearly 200 billion yuan, expected to reach 6% penetration and over 1 trillion yuan by 2027 [9]. Group 2: Traditional Liquor Distribution Challenges - Traditional liquor distributors like 1919 and Jiu Bian Li have struggled to make a significant impact in instant retail, facing declining performance and limited user engagement [8]. - Financial data shows that 1919 has experienced continuous net losses from 2016 to 2022, with a total loss of over 600 million yuan during this period [8]. - Jiu Bian Li's financial performance has also been underwhelming, with two out of three years from 2022 to 2024 reporting losses [8]. Group 3: Strategic Responses - Traditional liquor distributors are urged to adapt by enhancing their business models and embracing instant retail, as the market dynamics shift [12]. - 1919 is actively pursuing a new business model that integrates dining experiences with liquor sales, aiming to create a new ecosystem for liquor consumption [13]. - Companies like Huazhi Liquor are planning to leverage online and offline integration to expand their instant retail offerings, focusing on cost-effectiveness and market trends [16].

Core Insights - 1919 has launched a new business model upgrade plan focusing on "star IP + matrix store types + selected franchising" to enter the "wine and food integration" market, aiming to create a new ecosystem for beverage consumption [1] - The company has undergone multiple strategic transformations over its 20-year history, positioning itself as a competitive player in the current challenging market environment [2] - The shift from traditional B2C/O2O to F2B2C model emphasizes strategic branding and combines instant retail with experiential sales [4] Business Model Upgrade - 1919 is transitioning to a matrix store system with six-star to satellite point store types, enhancing the retail experience by integrating coffee, bars, and dining options [4][5] - The company has reported significant revenue growth in remodeled stores, achieving approximately three times the profit compared to non-remodeled locations [4] - The focus on community and high-frequency consumption scenarios aims to upgrade traditional liquor stores to reach a broader customer base [4] Strategic Partnerships and Collaborations - The appointment of a well-known host and food expert as the "1919 Good Life Officer" is part of the strategy to enhance the "wine and food" ecosystem [3] - Collaborations with restaurants to integrate wine and food offerings are underway, with over 30 fusion stores opened in Chengdu [5][6] - 1919 is committed to directly investing in six-star liquor lifestyle stores, taking on all associated risks to showcase its brand [5][6] Market Trends and Future Outlook - The company acknowledges the end of the era where liquor retailers relied on high margins from premium products, advocating for a "thin profit, high volume" approach [3] - 1919's strategic initiatives are seen as a response to the restructuring of consumer scenarios and the prevailing trend of low-margin sales [6] - The company plans to expand its remodeled lifestyle stores to major cities nationwide, reinforcing its F2B2C ecosystem strategy [6]

Core Insights - The event "Inheritance of Sauce Aroma and Co-brewing Flavor" aims to explore the integration of sauce aroma culture and dining, highlighting the collaboration between traditional brewing techniques and modern culinary practices [1][3][4] - The event gathered industry authorities and representatives from over a hundred Chinese dining brands to discuss the synergy between sauce aroma and dining experiences [1][3] Group 1: Event Overview - The event featured multiple formats including exchanges, visits, and tastings, focusing on three core themes: tracing the origins of sauce aroma, deep industry decoding, and empowering innovation in Chinese cuisine [3] - The collaboration between Unilever and renowned dining enterprises in Guizhou Maotai Town aimed to create a "sauce aroma" ecosystem that integrates dining and beverage experiences [3][4] Group 2: Industry Insights - The first "China Sauce Aroma Flavor White Paper" was previewed, providing a systematic analysis of sauce aroma as a complex flavor system in Chinese cuisine, covering fermentation, cooking, emotional, and sensory systems [6][8] - Insights from the white paper indicate that sauce aroma is a significant growth segment in the dining industry, driven by consumer demand for memorable flavor experiences [6][8] Group 3: Culinary Innovations - The event showcased innovative dishes that highlight the integration of sauce aroma in modern Chinese cuisine, featuring collaborations with culinary masters to create unique flavor profiles [12][14] - Dishes such as sauce aroma beef short ribs and sauce aroma chicken demonstrate the potential of sauce aroma to enhance traditional flavors while appealing to contemporary dining preferences [12][14] Group 4: Future Directions - The event emphasized the importance of balancing traditional brewing techniques with modern consumer needs to ensure the longevity and relevance of sauce aroma in the dining industry [14] - Unilever aims to continue its commitment to innovation in the fermentation field, collaborating with dining professionals to preserve classic flavors while embracing new culinary trends [14]