梧桐掩映的复兴路上，一家工业风十足的"氛子药局"格外醒目。这家新店，是拥有72年历史的老字号， 第一医药的一次大胆尝鲜。 不少路过的顾客被吸引进店。有顾客笑称："外面写的是药店，进来还以为跑错片场了，玩得挺花 的。"吧台前，一杯"冰的人参美式"被端上桌，传统与潮流在这里产生了奇妙碰撞。 走进一楼，空气中弥漫着茶饮和咖啡的香气。人参美式、灵芝拿铁、阿胶玫瑰养颜奶茶等一字排开，所 有饮品配方均由老中医参与指导，彻底颠覆了人们对传统药房的固有印象。有顾客一边喝一边研 究："果然真的有人参，还想带回去看看。以后要是能把脉、看舌苔，看看今天适合喝什么中式茶就更 好了。"也有年轻人调侃自己是"朋克养生党"，"一边熬夜一边养生，钱包还是乖乖掏出来了。" 在业态设计上，"氛子药局"甚至引入了"日咖夜酒"的模式：白天是养生茶饮空间，夜晚则切换成微醺社 交场。药品销售这一核心功能被放在二楼，并结合手作课堂等内容，让传统药房变身年轻人喜爱的生活 美学空间。开业半个多月，这家新门店的客流和销售额均超出预期。 第一医药综合办公室高级主管茅晨宇表示，年轻消费者更看重体验，"大家可能会喜欢喝喝茶、喝点小 酒，或者逛逛我们的药妆产品。"上海 ...

面对愈演愈烈的同质化竞争，餐饮行业亟需通过结构性创新引领行业发展，而袁小饺的发展路径正与这一趋势高度契合。从健康化产品布局到全场景消费覆 盖，从数字化供应链搭建到产业上下游协同，袁小饺以系统性创新成为中小餐饮企业转型的范本。 荣获"年度先锋品牌"荣誉的背后，是袁小饺对产品创新的探索以及在品牌数字化营销模式上不断推陈创新的成果。在产品端，袁小饺突破传统饺子、云吞的 品类边界，将产品品类拓展至面食领域，形成"一日三餐"全场景产品矩阵，为消费者打造"家门口食堂"的消费体验。同时，聚焦健康饮食需求，袁小饺推出 牛肉系列、鸡肉系列，契合消费者从"满足饱腹"到"健康定制"的消费升级。 近日，在美团第八届餐饮产业大会上，袁小饺凭借在产品创新、数字化运营及产业赋能等领域的突出表现，斩获"年度先锋品牌"奖项。 作为国内餐饮行业的风向标，美团餐饮产业大会的奖项评选以创新力、成长性与产业贡献为核心标准，此次荣誉不仅是行业对袁小饺发展成果的认可，更加 印证了其对后疫情时代餐饮高品质与健康消费趋势的精准把握。 数字化运营的深度布局更是袁小饺成为"年度先锋品牌"、构建核心竞争力的重要支撑。袁小饺建立了从采购到配送的全程食材可追溯系统，以 ...

漫步在上海的街道，随处可见餐厅热气腾腾的景象——豫园各大餐厅人声鼎沸，好不热闹；盛兴汤圆每 天的馄饨销量就有400碗至600碗；国际饭店大堂吧的下午茶几乎日日客满，蝴蝶酥更是成了"排队王"； 坐落于长乐路的本帮菜小餐厅"云和面馆"虽只能容纳40多人，但自开业以来，门口从来不乏等座的顾 客，最近更要下午三四点以后才能随到随吃…… 上海市统计部门11月17日公布的数据显示，今年10月上海餐饮收入163.09亿元，比去年同期增长2.1%， 环比增长7.0%。 上海餐饮业兴旺发展，人气从何而来？在当下的上海，一家真正称得上"好"的餐厅，究竟是何模样？近 日，记者深入上海餐饮一线，在这片烟火气中，探寻其"大智慧"。 产品是硬通货 在上海，吃从来都是一件日常但又郑重的事。这份郑重，首先体现在对味道与质量的挑剔。 坚守本味，是上海餐厅的魂。在上海，好餐厅要懂得"守正"，即在烹饪技艺、食材选择、调味逻辑上尊 重传统。作为国家级非物质文化遗产代表性项目"上海本帮菜肴传统烹饪技艺"保护单位，上海老饭店坚 持"守正"，将非遗技艺传承至今，并根据时代发展持续改良口味，让产品成为上海老饭店的"金字招 牌"。 如果说上海老饭店是正宗本帮 ...

颁奖盛典次日，杨国福集团创始人杨国福受邀参加"中餐出海"年度论坛对话，与多位行业嘉宾共同探讨 中国餐饮品牌走向世界的全球化布局。会上，杨国福表示，自2017年在加拿大开出了海外首家门店至 今，杨国福麻辣烫已遍布全球26个国家，海外门店数近200家，海外门店里本地用餐顾客占比达七成以 上。 历经22年发展，杨国福麻辣烫已成为家喻户晓的中式快餐领导品牌。截至目前，杨国福麻辣烫已在全球 拥有近7000家门店。 展望未来，杨国福集团将秉持着"持续健康、共赢共享、感恩担当"的核心价值观，与合作伙伴共创价 值，为全球消费者提供健康安心的餐饮体验。 本报讯 （记者梁傲男）12月9日，第11届中国餐饮创新大会"2025中国餐饮创新TOP颁奖盛典"召开。杨 国福集团创始人杨国福荣获"2025中国餐饮创新年度先锋人物"奖项。杨国福麻辣烫品牌荣获2025中国餐 饮创新头部品牌榜"快餐品类TOP10"和"中餐出海标杆TOP10"两大重磅奖项。 榜单由餐饮老板内参发起，作为餐饮界重要的创新风向标和品牌实力背书，是餐饮行业最具含金量的评 价体系之一。榜单通过严谨投票、评选，每年甄选出创新标杆，引领行业趋势变化。杨国福麻辣烫的获 奖，是对 ...

目前社交平台网传，德大西餐社云南路上海老店将于今年12月底暂停营业。作为上海海派西餐的代名词之一，德大西餐社的创立可追溯至1887年德国人创 办的"德大牛肉庄"，现在已经走过百年多的历史。 如今，伴随暂停营业公告的，是无数老顾客和相关从业者的叹息：承载着历史与情感的"老味道"，是否真的随着时代的发展回不来了? (图源：小红书) 回答这个问题，不能仅停留在情怀层面，而需将其置于当代餐饮市场激烈的商业动态中，看到老字号餐饮业的共同时代困境。 一、西餐竞争激烈 如何满足客户？ 1、西餐市场增速放缓与高性价比代餐出现 近年来，国内西餐市场仍有增长，但增速已明显放缓。2024年西式正餐市场规模同比增长4.5%，增速较上年下降。 同时，西餐市场中以快餐、简餐为代表的"性价比西餐"高速扩张，人均消费下滑至87元左右。而德大作为人均消费较高的经典西餐代表，其市场空间正被 挤压。 2、多方位竞争对手的打击 本就增长减缓的市场中，德大还面临各个方位的对手挤压：一方面，以萨莉亚、豪客来为代表的连锁品牌，以超高性价比和数量庞大的门店吸引了大量家 庭及年轻客群; 另一方面，大量新兴的Bistro、融合菜餐厅，以更时尚的装修、更灵活的菜 ...

Group 1 - The 16th Beijing Catering Expo and the 3rd International Culinary Arts Skills Competition will take place from March 18 to 20, 2026, in Beijing, featuring a theme of "Innovating Food Era, Starting New Journey" [1][4] - The expo will cover an exhibition area of 60,000 square meters, host over 1,100 domestic and international brand exhibitors, and attract more than 86,000 buyers from various channels [1][4] - During the launch event, over 50 new and old clients signed contracts, indicating strong industry engagement and interest [4] Group 2 - The expo will include multiple supporting activities, such as the "3rd International Culinary Arts Skills Competition" with 500 culinary experts participating and a "New Product Launch" event showcasing numerous new dining products [4] - Special exhibition areas will be set up, including a "Financial Exhibition Area" and a "New Product Debut and Innovation Exhibition Area" [4] - The organizer revealed a strategic layout for national exhibitions in 2026, including three major events: a Central Asia exhibition in May focusing on cross-border trade cooperation, a June exhibition in Hangzhou targeting the East China market, and an August exhibition in Xiamen emphasizing dining innovation and cultural tourism integration [4]

Core Insights - The Beijing restaurant industry is facing significant pressure, with a reported revenue of 101 billion yuan in the first three quarters of the year, a decline of 3.7% [1] - To combat this trend, restaurants are focusing on continuous innovation to create unique value for consumers rather than engaging in price wars [1] Group 1: Return to Basics - The essence of the restaurant business is food, with a renewed emphasis on providing good quality at reasonable prices [2] - Consumers are increasingly demanding fresh ingredients, culinary craftsmanship, and value for money, rejecting inflated prices [2] - Brands like Xiao Tiao Li Tang emphasize traditional preparation methods, such as hand-peeling pears and slow-cooking dishes to maintain quality and consumer trust [2] Group 2: Practicality and Value - Restaurants like Yu Wei Chuan Cai leverage their location to attract steady foot traffic, offering affordable and satisfying meal options that meet tourist demands for quick and cost-effective dining [3] - South City Fragrance is piloting a "community cafeteria" model, providing a variety of affordable dishes, with prices ranging from 1 to 5 yuan, aimed at local residents [3] - This pricing strategy is supported by supply chain optimization and operational efficiency, ensuring quality while keeping costs low [3] Group 3: Experience and Atmosphere - Beyond food quality, the competition in the restaurant industry is extending to the dining experience, with a focus on creating memorable environments that encourage social sharing [6] - Restaurants are incorporating cultural elements and interactive experiences, such as cooking classes and themed merchandise, to enhance customer engagement and loyalty [6][7] Group 4: Technology and Efficiency - Rising labor and ingredient costs necessitate the use of technology to maintain quality while improving efficiency [8] - Innovations like smart cooking machines are being developed to reduce costs and standardize flavors, allowing restaurants to offer competitive pricing while ensuring profitability [8] - Technology is being integrated throughout the restaurant operation, from digital supply chain management to intelligent customer data analysis, enhancing overall efficiency and transparency [8] Group 5: Future Outlook - Restaurants that focus on quality food, service, and experience are likely to thrive despite market pressures, finding pathways to growth in a challenging environment [9] - The industry's evolution towards innovation and consumer-centric approaches is seen as a way to navigate current challenges and pave the way for future prosperity [9]

Core Insights - The Beijing restaurant industry is facing significant pressure, with a reported revenue of 101 billion yuan in the first three quarters of the year, a decline of 3.7% [1] - To combat this trend, restaurants are focusing on continuous innovation to create unique value for consumers rather than engaging in price wars [1] Group 1: Return to Basics - The essence of the restaurant business is food, with a growing consumer demand for quality and value, emphasizing fresh ingredients and reasonable pricing [2] - Brands like Xiao Tiao Li Tang adhere to traditional standards in food preparation, ensuring quality and consumer trust [2] Group 2: Practicality and Value - Restaurants are adapting to consumer needs by offering practical and affordable options, such as the 68 yuan grilled fish promotion that caters to tourists seeking quick and cost-effective meals [3] - South City Fragrance is trialing a "community cafeteria" model with low prices, achieved through supply chain optimization and operational efficiency [3] Group 3: Experience and Atmosphere - Beyond food quality, the dining experience is becoming a critical competitive factor, with restaurants focusing on creating memorable environments and cultural elements [5] - Xiao Tiao Li Tang incorporates traditional elements and themed products to enhance customer engagement and encourage social sharing [6] Group 4: Technology and Efficiency - Rising labor and ingredient costs are driving the need for technological solutions to maintain quality while improving efficiency [7] - South City Fragrance has developed smart cooking equipment to reduce costs and enhance productivity, allowing for competitive pricing without sacrificing quality [7] Group 5: Future Outlook - Restaurants that focus on product quality, service, and experience are likely to thrive in a competitive market, finding pathways to growth amid challenges [8]

Group 1 - The upcoming National Day and Mid-Autumn Festival holidays are expected to drive a surge in the dining market, with many restaurants fully booked for private rooms and wedding banquets, anticipating a 10% to 15% increase in customer flow and revenue compared to last year [1][7] - Several time-honored restaurants are launching new seasonal dishes to attract customers, with innovations such as "Scent of Autumn Grilled Lamb Ribs" and "Crab Baked in Casserole" being introduced to enhance the dining experience [2][3] - The demand for takeout services from traditional restaurants has increased, with some establishments implementing a "queue mode" to manage the expected high volume of orders during the holidays [5][6] Group 2 - Major dining groups are preparing for the holiday rush by increasing inventory and staffing, with some restaurants reporting a 40% increase in food supplies to meet the anticipated demand for wedding banquets and family gatherings [7][11] - Popular dining spots are expected to see significant increases in customer traffic, with estimates of a 15% to 20% rise in sales for certain restaurants, and some establishments extending their operating hours to accommodate more customers [11][12] - New dining concepts, such as a "periodic top-tier buffet" featuring premium ingredients, are being introduced to attract families and enhance the overall dining experience during the holiday season [11][16]

Core Insights - The company is launching extensive marketing activities to boost consumer engagement during the upcoming National Day and Mid-Autumn Festival, focusing on value-for-money and experiential dining [1][4] - The introduction of new products and membership service upgrades aims to enhance customer experience and expand market reach [2][4] - The "dual-point model" of the brand Cuocuo is being expanded nationally, redefining hot pot consumption with a focus on high-quality ingredients and diverse dining options [3][4] Group 1: Marketing Strategies - The company is implementing eight themed marketing activities from September 25 to October 15, including a lottery with 80,000 prizes to stimulate consumer interest [1] - Special gift cards for the Mid-Autumn Festival are being offered, including 300 yuan single meal vouchers and 500 yuan double meal vouchers, targeting holiday gifting needs [1] - A limited-time family reunion package priced at 148 yuan is being promoted, highlighting high cost-performance advantages [1] Group 2: Product Innovations - New product offerings include crispy chicken racks and a strawberry smoothie tea, enhancing consumer choices [2] - The company is expanding its reach through promotional packages on platforms like Meituan and Douyin, including a 58 yuan trial package and a 123 yuan double meal [2] Group 3: Service Enhancements - Membership services are being upgraded, allowing members to exchange 600 points for a 30 yuan discount coupon during the holiday period [2] - A new points mall activity is being launched to enhance the overall membership benefits [2] Group 4: Strategic Developments - The Cuocuo brand is expanding its dual-point model to 18 new locations, optimizing the model based on regional characteristics [3] - The company is committed to providing high-quality ingredients at competitive prices, with a focus on seafood and premium meats in its upgraded meal packages [3][4] - The innovative dual-point model combines high-quality single dishes with an all-you-can-eat experience, breaking traditional dining norms [3][4]