Core Insights - The forum titled "Northeast Flame Ignition, Connecting China" focused on the future of the barbecue industry, featuring over 30 prominent figures from the restaurant sector discussing trends and challenges [2][5]. Group 1: Industry Trends - The forum highlighted two key trends: "fresh meat on-site" and "supply chain standardization," emphasizing their importance in enhancing consumer experience and profitability [2][5]. - Food critic Dong Keping noted that the rising consumer demand for "smoky flavors" has led to the popularity of fresh meat skewers, while the need for standardized support is crucial for chain expansion [2][5]. Group 2: Brand Development Strategies - Joy Family's founder Gao Defu emphasized the need for brands to capture consumer demand and establish differentiated barriers to enhance risk resilience amid the unstoppable trend of chain expansion [5]. - Mi Village's founder Zhou Qiang discussed the balance between fresh meat skewers and supply chain standardization, focusing on organizational management and cost control to achieve breakthrough development [5]. Group 3: Supply Chain Evolution - Wang Shaodong, founder of串姐食品, stated that as the barbecue industry continues to chain, the supply chain is evolving towards specialization and scale, with a focus on quality, safety, and efficiency [5]. - The forum served as a platform for 12 barbecue brands to showcase their signature dishes, reflecting regional characteristics and innovative fusion ideas, further illustrating the theme of "Northeast Flame Ignition, Connecting China" [6]. Group 4: Collaborative Efforts - The event aimed to break down information barriers among brands at different development stages, facilitating the sharing of practical experiences from front-end operations to back-end supply chains [6]. - The founder of 花椒餐博大会, Teng Fei, expressed the platform's commitment to fostering communication within the barbecue industry, aiming to help brands overcome development bottlenecks and achieve innovative upgrades [5][6].