Group 1 - The core viewpoint is that the recent closure of the Jing Le Group reflects a broader trend of restaurant closures in Hong Kong, with over 20 chain brands shutting down in the past six months, including long-established ones [1][2][3] - The closure of well-known brands such as "Hai Huang Congee Shop" and "Kam Cheong Steamed Milk" highlights the deteriorating business environment and financial crises faced by the industry [4][5] - The trend is not limited to local brands; international brands like "After You Dessert Café" and "Kintan" have also exited the Hong Kong market, indicating a widespread issue [9][10] Group 2 - High rental costs are identified as a significant challenge for restaurant operators in Hong Kong, with many citing increased rent as a reason for closure [16][18] - Changes in consumer behavior, including a shift towards spending in mainland China and a decline in spending by visitors to Hong Kong, have negatively impacted local restaurant revenues [20][21][30] - The number of restaurants in Hong Kong has not decreased despite the drop in demand, leading to an oversupply situation that exacerbates competition and contributes to the closure trend [33][34][45] Group 3 - The current oversupply in the restaurant market is attributed to a mismatch between supply and demand, with many new establishments opening during a period of increased local consumption that has since declined [36][43] - It is projected that up to 2,000 more restaurants may need to close to align with the pre-pandemic market conditions, indicating a necessary market correction [46][47] - The ongoing closures are viewed as a natural market adjustment process, where weaker businesses are eliminated, allowing for a potential rebalancing of the industry [47]