广州富力海珠城的海底捞门店里，透明厨房内师傅正将现宰牛肉切成薄片，电子屏上滚动着全牛部位图 谱；广州琶洲万胜围的海底捞脆鲩鱼主题店内，顾客可以现场围观师傅剔骨、切片、摆盘，近距离体 验"鱼片入锅卷成花"的鲜嫩瞬间。这种顾客看得见，吃得放心的体验，就在海底捞特色主题店。 近年来，海底捞正以"鲜"为核心构建主题店矩阵，鲜切鸡、鲜切牛肉、鲜切脆鲩鱼等特色主题店陆续落 地全国各个地区。这些主题店虽形态各异，但都遵循"现点现做、透明可见"的核心逻辑，让消费者吃得 更安心。 当下，餐饮行业火锅赛道陷入了同质化竞争，海底捞以"本地食材+标准化管理"的方式开辟新赛道，既 通过成熟的供应链体系和食品安全管理系统实现品质可控，又保留了地域特色。当顾客能亲眼见证食材 从生到熟的全过程，"鲜"也不再是口号而是可触可感的体验。 近日，海底捞温州龙湾万达店将海鲜市场搬进火锅店，首家"海鲜主题店"开业。门店增设"海鲜排挡"区 域，活虾、缢蛏、黄辣丁、鲍鱼、贵妃贝、带子等19款海鲜，水灵灵展现鲜活"明"场面。 据介绍，部分海鲜产品在温州多家门店同步上线。另外，为增加顾客用餐趣味性，从7月11日至8月11 日，到指定门店堂食，还能解锁超有趣的 ...

十年，是餐饮行业的分水岭。它意味着被看见，也意味着被习以为常。在这个更迭飞快的市场里，能在一个细分品类坚持十年、甚至还站在类目顶端的品 牌，不多见。 2015 CASE OF ts) 长宁路 1893年 1878 를 매 影情报: W 明显《 IST 通往 闪 turn n 2.9 % 在不久前，左庭右院在内蒙古召开了自己的十周年品牌发布会，首次系统披露了品牌在鲜牛肉全产业链上的闭环布局，也将"无抗鲜牛肉"推向了舞台中央。 2003年，当左庭右院创始人郑坚第一次踏入上海，他未曾想过，自己的这场创业将与"鲜牛肉"绑定一生。从潮汕到华东，从找不到合适的牛肉，到开出150 多家门店，左庭右院走到今天，靠的就是从未改变的一口"新鲜"。 "其实我在2003年就想做了，只是做不成。"在采访中，郑坚回望二十多年前的起点时，语气平静。但也正是那个做不成的开局，成了十年后品牌逻辑的锚 点。 01. 一口新鲜，改变了行业 2015年，左庭右院正式创立，那一年距离郑坚第一次来上海已经过去十二年。选择在这个时间点出发，不是偶然。 在外部环境上，刚播出的《舌尖上的中国2》提升了全国消费者对食材品质的关注度，鲜牛肉火锅这个在当时相对小众 ...

Core Viewpoint - Haidilao is testing the high-end market with its new store model, Haidilao · Zhenxuan, which has an average spending of nearly 700 yuan per person, significantly higher than its regular outlets [2][7][10]. Summary by Sections New Store Model - The first Haidilao · Zhenxuan store has opened in Beijing's Guomao business district, focusing on high-quality seafood and Wagyu beef, with a more refined environment and service [4][10]. - The store spans over 1,000 square meters but has only 26 tables, featuring a low-key luxury design with nine private rooms and various dining areas [10][11]. Consumer Response and Market Positioning - Initial consumer feedback has been mixed, with some praising the quality of ingredients and ambiance, while others criticize the service and perceived value compared to regular outlets [11]. - The store has adopted a limited reservation model during its trial phase, which has now transitioned to full operations with high occupancy during dinner hours [11]. Market Trends and Strategic Direction - The launch of the Zhenxuan store reflects a broader trend in the hot pot market towards premiumization, as consumer demand for quality dining experiences increases [12][14]. - The hot pot industry is experiencing polarization, with mid-to-high-end establishments gaining traction among consumers seeking quality and service [14]. - Haidilao plans to diversify its offerings by introducing various themed restaurants and enhancing customer engagement to meet specific dining needs [15].

Core Viewpoint - Haidilao is actively expanding its business lines to seek new growth opportunities amid increasing competition in the hot pot market, which has seen a decline in net store openings [2][3][4]. Group 1: Business Expansion - Haidilao has launched a new self-service hot pot concept called "Juhighao Self-Service Hot Pot" in cities like Changsha, Ningbo, and Nanjing, priced at 59.9 yuan per person, attracting significant consumer interest despite long wait times [2]. - The company has been diversifying its offerings since 2024, introducing new brands in various categories such as spicy hot pot, clay pot dishes, grilled fish, and baking, indicating a strategic move to explore multiple revenue streams [2][4]. - The hot pot market is becoming increasingly competitive, with new brands emerging and traditional restaurant giants entering the space, leading to a challenging environment for established players like Haidilao [3][4]. Group 2: Market Challenges - The hot pot industry has experienced a net decrease of 29,676 stores over the past year, highlighting a trend where the number of closures exceeds openings, which poses a significant challenge for all brands, including Haidilao [3]. - Despite achieving a service volume of 414 million and an average of 303,000 service visits per store in 2024, Haidilao's revenue growth has slowed, with a reported revenue of 42.75 billion yuan, a mere 3.1% increase year-on-year, compared to much higher growth rates in previous years [4][3]. Group 3: Diversification Strategy - Haidilao's diversification strategy includes launching a baking brand "Schwasua," which has seen initial success but faces challenges in maintaining consumer interest and differentiation in a crowded market [5][7]. - The company is also transforming its hot pot restaurants into nightlife venues, offering a broader range of services and products, such as DJ performances and themed food items, to attract a different customer base [5][6]. - The "Red Pomegranate Plan" aims to develop multiple brands and ecosystems with minimal costs, allowing Haidilao to experiment and adapt its offerings based on market feedback [7][9]. Group 4: Future Outlook - While the expansion into new business lines is intended to alleviate growth anxiety, the effectiveness of these initiatives in driving significant revenue growth remains uncertain and will require time to evaluate [8][9]. - The dual nature of expanding into new lines presents both opportunities and challenges, particularly concerning supply chain and operational costs, which could impact the overall success of these ventures [8][9].

Core Viewpoint - The ongoing food delivery subsidy war is significantly impacting the pricing power of restaurant businesses, leading to a struggle for survival in a highly competitive environment [1][4]. Group 1: Impact on Traditional Dining - Restaurant owners are facing challenges as low-priced delivery options are eroding the customer base for dine-in services, with some customers opting for cheaper delivery meals even when dining nearby [3]. - High average order values in certain food categories, like hot pot, make it difficult for these businesses to compete with lower-priced items offered through delivery platforms [3][4]. - The pressure to participate in delivery platform promotions creates a vicious cycle where restaurants must sacrifice profitability to gain visibility [3]. Group 2: Profitability Concerns - The profit margins for restaurants are declining due to heavy subsidies, with some businesses reporting that they receive as little as 1.69 yuan from a 19 yuan drink after accounting for various costs [4]. - Some restaurant owners are resorting to using cheaper ingredients to maintain profitability, which raises concerns about food quality [4]. - Despite the challenges, some businesses see potential benefits in consumer education and increased brand visibility through delivery platforms [4]. Group 3: Alternative Strategies - Some restaurant owners are opting out of the delivery platform wars and instead focusing on direct customer relationships through private channels like WeChat [6][8]. - By reducing reliance on third-party platforms, businesses can regain pricing power and control over customer interactions, leading to a more sustainable business model [8][12]. - The shift towards direct sales and building a private customer base is seen as a viable path for restaurants to navigate the current market challenges [8][13]. Group 4: Industry Dynamics - The competition among delivery platforms is reshaping consumer behavior and may lead to a long-term shift in shopping habits from physical stores to online platforms [11]. - The ongoing subsidy wars are prompting calls from industry associations for more sustainable practices and a reduction in aggressive competition among delivery platforms [12]. - The balance between leveraging platform benefits and maintaining independent operations is a critical challenge for many small and medium-sized enterprises in the industry [13].

Core Insights - The article highlights the successful development and strategic positioning of the brand Zuo Ting You Yuan in the fresh beef hotpot industry, marking its 10th anniversary in 2025 [1] Policy Guidance: Seizing New Opportunities - The brand has effectively aligned its development strategy with national policies aimed at enhancing the beef cattle industry, demonstrating a commitment to high-quality development [2] - Zuo Ting You Yuan's proactive approach in constructing the "Four Self-Family" full industry chain system serves as a model for the industry [2] Full Industry Chain Layout: Best Practice for Policy Implementation - The "Four Self-Family" full industry chain system exemplifies the practical application of national policies, with a self-owned ranch in Inner Mongolia covering 360,000 acres providing an ideal environment for cattle growth [3] - The scientific breeding methods employed, including approximately 500 days of meticulous care and antibiotic-free preventive measures, significantly enhance beef quality, offering replicable experiences for the industry [3] Quality Control: Industry Benchmark for Policy Standards - Zuo Ting You Yuan is the first restaurant brand in China to have all its fresh beef products certified as antibiotic-free, achieving industry-leading quality control [4] - The brand's self-owned slaughterhouse and logistics system comply with national food safety policies, featuring a modern slaughterhouse of 6,000 square meters that ensures traceability and efficiency [4] Innovative Development: Brand Upgrade under Policy Trends - The brand has undergone a comprehensive upgrade, including the appointment of Tengger as a spokesperson and strategic partnerships with new retail platforms, reflecting a diversified business approach [5] - New product offerings, such as the "Hot Pot Cup" with calorie labeling, cater to consumer demands while aligning with national policies promoting consumption upgrades [5] Empowerment and Co-creation for a New Industrial Future - The ten-year development of Zuo Ting You Yuan represents a successful combination of policy empowerment and corporate innovation, establishing a benchmark for the industry [6] - The brand aims to continue responding to national policy calls and deepen its industry chain advantages to promote high-quality development in the beef cattle industry [6]

Core Insights - The "Shanghai Summer" International Consumption Season in 2025 is actively promoting night economy as a key driver for domestic demand and consumption [1] - Haidilao is enhancing its night-time offerings with new products and experiences, including a celebrity endorsement from actor Zeng Shunxi [1][3] Product Innovations - Haidilao has launched new items for the night snack segment, such as the "Jumping Frog Fish Hotpot," featuring unique broth made from traditional pickled vegetables and self-brewed lager beer [3] - The ingredients are carefully selected, including A-grade bullfrogs and black fish from Hunan and Hubei, along with creative dipping items like waterfall squid slices and various vegetable combinations [3] - New refreshing drinks and desserts have also been introduced, such as guava berry avocado drinks and coconut grapefruit ice cream [3] Scene Innovations - In response to policies encouraging night scene innovation, Haidilao has opened nearly 30 night snack-themed stores nationwide [3] - These stores can switch to "night snack mode" during specific hours, incorporating elements like DJ dance floors and bar stations to create a lively social atmosphere [3] - Data shows that the customer flow at the first night snack-themed store in Shanghai increased by approximately 15% during peak hours after the transformation [3] Experience Enrichment - Haidilao is integrating cultural and entertainment elements into its dining experience, such as the "Tang Dynasty Poetry Contest" and collaborations with popular shows for themed events [5] - The company offers services like themed private rooms and sound equipment rentals for concert fans, positioning itself as a "second venue" for live events [5] - This combination of food, social interaction, and entertainment is continuously revitalizing the summer night economy [5]

Core Viewpoint - The restaurant market during the summer is thriving, highlighted by a recent incident involving a foreign individual being scammed by a scalper for a "queue-jumping ticket" at a popular hotpot chain, which sparked discussions on social media about queuing culture in China [1][2]. Group 1: Company Overview - Banu, a prominent hotpot brand, plans to increase its store openings in the second half of the year to improve operational efficiency and reduce customer wait times [2]. - Banu's Beijing stores have seen an average daily customer count exceeding 400, with some key locations achieving a table turnover rate of over 8 times in June [7][13]. - The company submitted its prospectus for an IPO on June 16, aiming to become the first high-quality hotpot stock in Hong Kong, following competitors like Haidilao and Xiaobawang [7][11]. Group 2: Market Position and Strategy - Banu has maintained a unique market position by focusing on high-quality ingredients and customer experience, contrasting with other brands that prioritize scale and low prices [7][12]. - The brand's strategy emphasizes "productism," with a focus on quality over quantity, which has resonated with consumers seeking value in their dining experiences [12][20]. - Banu's financial data indicates that its profit margins in first-tier cities are 20.7%, while second-tier cities show 24.5%, both exceeding the industry average [13]. Group 3: Expansion Plans - In 2024, Banu plans to open 35 new stores, expanding its network to 145 locations across 39 cities, representing a 74.7% increase since the end of 2021 [16]. - The company aims for steady growth, with plans to add approximately 40, 50, and 60 new stores in the following years [16]. - Banu's new store openings have seen immediate success, with locations like the one in Zibo achieving over 1,000 customers on opening day [16]. Group 4: Product Strategy - Banu has introduced 44 new products in the past six months, showcasing its commitment to seasonal offerings and high-quality ingredients [23]. - The brand's focus on a limited SKU strategy has allowed it to concentrate on core products like tripe, which has a high order rate in the hotpot market [17][18]. - Banu's innovative techniques, such as the use of papaya protease for tenderizing tripe, highlight its dedication to quality, despite higher production costs [18][20].

Core Insights - The report from Hongcan Industry Research Institute highlights the trends in new product launches within the restaurant industry, focusing on six major categories as of June 2025 [1][3]. Group 1: Overall Market Trends - In June 2025, 177 out of 330 monitored brands launched new products, representing 53.6% of the sample [3]. - A total of 785 new products were launched across the six categories, showing a decrease of 14.1% compared to May [5]. - The categories of Western fast food, noodle dishes, tea drinks, coffee drinks, bakery, and hot pot were monitored, with varying trends in new product launches [3][5]. Group 2: Category-Specific Insights Western Fast Food - 20 brands launched 66 new products, with desserts leading at 24.2% of the total, followed by pizza at 21.2% [8][10]. - Innovations focused on ingredient fusion and local flavors, with significant emphasis on filling and flavor innovations [10] [11]. Noodle Dishes - 21 brands introduced 65 new products, with mixed noodles and drinks being the core focus, accounting for over 40% of new launches [11][13]. - Local and wild ingredients were highlighted as key innovation points in toppings [13]. Tea Drinks - 64 brands launched 245 new products, with fruit tea leading the category [16]. - The price range for new tea products was primarily between 15-20 yuan and 10-15 yuan, indicating a focus on affordability [16]. Coffee Drinks - 23 brands introduced 78 new products, with fruit elements dominating at 71.2% of the total [20][23]. - The trend shows an increase in the use of coffee liquid bases combined with other bases [23]. Bakery - 33 brands launched 263 new products, with cakes being the most popular category at 57.8% [25]. - Seasonal and health-oriented products were emphasized, particularly for summer [25]. Hot Pot - 16 brands introduced 68 new products, with hot pot ingredients making up 54.4% of the new launches [26][29]. - Emphasis was placed on the quality of ingredients and traditional preparation methods [27][29].

Group 1: Industry Trends - The popularity of the drama "Jinxiu Fanghua" has sparked a culinary trend in Xi'an, leading to a surge in themed dining experiences and cultural engagement [1][8] - Restaurants in Xi'an are leveraging social media platforms like Douyin to promote "Jinxiu Fanghua" themed menus, resulting in increased sales and customer footfall [1][8] - The integration of traditional culture with modern dining experiences is creating a unique market opportunity for local restaurants [1][26] Group 2: Restaurant Innovations - "Huo Lu Pang" barbecue restaurant has successfully combined traditional Chinese aesthetics with modern dining, attracting customers through immersive experiences [3][5] - The restaurant's themed menu, including the "Jinxiu Fanghua" package, has seen daily sales of nearly 100 orders since its launch [8] - The use of cultural elements, such as staff dressed as historical figures and dishes inspired by Tang Dynasty poetry, enhances the dining experience and customer engagement [10][18] Group 3: Marketing Strategies - The collaboration with Douyin has significantly increased online orders and in-store traffic, with 30% of customers being tourists drawn by social media promotions [8][25] - Live streaming events and interactive promotions have proven effective in driving customer interest and sales, with a notable increase in engagement during live broadcasts [19][22] - Emotional marketing strategies, focusing on creating a "heartfelt experience," have led to a 75% increase in transaction volume for restaurants featured on Douyin's trending list [26]