Core Viewpoint - The restaurant industry is experiencing a price-cutting trend that leads to low-quality competition, disrupting market order and harming overall industry interests and consumer rights. There is a call for the industry to shift focus from price competition to quality and service enhancement [4][5]. Group 1: Industry Trends - Many restaurant brands are lowering prices, while some are promoting waste reduction through signage and integrating conservation concepts into takeaway packaging [4]. - The Chengdu Catering Industry Association advocates for a return to quality and service fundamentals, aligning with the new regulations aimed at reducing food waste and promoting high-quality development [4][5]. Group 2: Regulatory Changes - The new regulations establish a comprehensive supervision system covering the entire dining consumption chain, including precise recommendations based on the number of diners and mandatory labeling of ingredient quantities on menus [5]. - Specific measures target the hot pot industry, which faces higher waste risks due to its self-service model and group dining scenarios [5]. Group 3: Digital Transformation - The digital transformation in the hot pot industry has become essential, with companies like Haidilao implementing management information systems to enhance food safety and inventory management, achieving a 30% increase in ingredient turnover rates [6][7]. - Other companies are adopting centralized kitchen and supply chain models to optimize operations and reduce waste, demonstrating the shift towards data-driven management [6][7]. Group 4: Consumer Behavior and Market Dynamics - The trend towards smaller portion sizes aligns with consumer preferences for value and quality, responding to the rise of the "single economy" and changing consumption structures [8]. - The introduction of centralized kitchens and community micro-warehouses is expected to enhance efficiency and reduce logistics costs, allowing hot pot businesses to expand beyond physical store limitations [8][9]. Group 5: Brand Development and Differentiation - New regulations support the development of local specialty cuisines, providing opportunities for hot pot businesses to innovate and differentiate their offerings [9]. - The industry is transitioning from scale expansion to quality competition, emphasizing the importance of respecting ingredients and innovating processes to thrive in a new normal focused on waste reduction [9].