前段时间，巴奴火锅创始人杜中兵因为直播言论，被卷进舆论漩涡。 "火锅不是服务底层人民""月薪5000不要吃巴奴"这几句单拎出来很冒犯的话，让巴奴成为众矢之的。 好在杜中兵很快找到了问题的根源：高价不是原罪，傲慢才是。 以下文章来源于金错刀 ，作者云摇 金错刀 . 科技商业观察家。爆品战略提出者。 作者： 云摇 来源：金错刀（ID： ijincuodao ） "爹味"魔咒，再次给大佬上了一课。 但这次事件的核心，一方面是爹味输出的反面教材，另一面是火锅行业的价格战和品质战，已经进入 白热化阶段。 "穷鬼系列"爆火，小火锅模式反超老大、自助形式翻红，本质都是年轻人对性价比的追捧。与此同 时，人均150元左右的品质火锅，正在沦为"消费降级"的活靶子。 这次舆论中，不少年轻人很客观地表示，比起贵不贵，更在乎值不值。 像巴奴18块钱一份的乌兰察布土豆，有乌兰察布的网友吐槽，并不知道有这种土豆。 无数迹象表明，火锅巨头们需要点高价之外的刺激。 01 被穷鬼食堂卷懵， 巨头被迫自降身价 过去，火锅品牌崛起的秘诀基本是：五分靠价格，五分靠逼格。 以呷哺呷哺为代表的价格派，直接打爆性价比。 11年前呷哺的菜单，锅底全部3块钱， ...

Core Viewpoint - The company has taken responsibility for a recent incident at its Shanghai Bund store, where two customers urinated in a hot pot, leading to significant public outrage and a commitment to refund affected customers and pursue legal action against the perpetrators [1][3][4]. Refund and Compensation - The company will fully refund the meal costs for 4,109 customers who dined at the Shanghai Bund store between February 24 and March 8, and will provide an additional cash compensation of ten times the order amount [2][3][4]. - Refunds for payments made via WeChat, Alipay, and UnionPay will be processed by March 12, with expected completion within seven working days [4]. Incident Details - The incident occurred on February 24, 2025, when two intoxicated minors urinated in the hot pot during their meal, and the video was later shared online [2][3]. - The company acknowledged a lack of preparedness for such incidents, which contributed to the failure to maintain a safe dining environment [2][3]. Legal Actions - The company has filed a civil lawsuit against the two individuals involved in the incident, seeking to hold them accountable for their actions [1][3]. Stock Performance - The company's stock has shown strong performance, with a cumulative increase of 14.62% in February 2025, and further gains in March [5][6]. - The company reported record high revenues and core operating profits for the first half of 2024, with total revenue reaching RMB 21.491 billion, a 13.8% increase year-on-year [7].

Core Viewpoint - The company has responded to a viral incident involving customers misbehaving in one of its restaurants, emphasizing its commitment to maintaining a safe and hygienic dining environment while also addressing the legal implications for those involved [2][3]. Group 1: Incident Response - The company strongly condemns the behavior of individuals who filmed themselves urinating in a hot pot, asserting its right to pursue legal action against malicious spreaders of the video [2]. - The company has replaced all cooking and dining utensils in the affected restaurant and conducted thorough cleaning and disinfection [2]. - The local police have confirmed that the incident occurred on February 24, 2025, involving two intoxicated minors who were subsequently detained [2]. Group 2: Financial Performance - The company's stock price has increased over 20% since the beginning of the year, reflecting a positive market trend [3]. - For the first half of 2024, the company reported a revenue of RMB 21.491 billion, a 13.8% increase year-on-year, achieving a historical high [3]. - The company served over 209.9 million customers across its restaurants, with an overall table turnover rate of 4.2 times per day [3]. - The company's profit for the same period was RMB 2.033 billion, a decrease of 10.0% compared to the previous year, primarily due to changes in foreign exchange gains and the cancellation of a tax incentive [3]. - The core operating profit, measured under non-IFRS standards, was RMB 2.799 billion, reflecting a 13.0% increase year-on-year [3]. - As of June 30, 2024, the company operated 1,343 restaurants, with 1,320 located in mainland China and 23 in Hong Kong, Macau, and Taiwan [3]. - The company plans to significantly increase the number of new openings in the second half of 2024, leveraging improved operational management capabilities [3].

Investment Rating - The report does not explicitly provide an investment rating for the restaurant industry Core Insights - The report analyzes the product innovation trends in the restaurant industry, focusing on six representative segments: Western fast food, noodle dishes, tea beverages, coffee drinks, bakery, and hot pot [3][18] - In January 2025, a total of 530 new products were launched across these segments, reflecting a 39.0% decrease compared to December 2024 [11][14] - The slowdown in new product launches is attributed to the proximity of the Spring Festival, with 150 out of 329 monitored brands introducing new products, accounting for 45.6% of the sample [9][7] Summary by Relevant Sections Overall New Product Overview - In January 2025, the total number of new products across six categories was 530, down 39.0% from December 2024 [11][14] - The number of new brands launching products decreased across all categories, with the most significant drop in noodle dishes and hot pot, which saw declines of 46.5% and 40.0%, respectively [9][14] Western Fast Food - In January, 19 Western fast food brands launched 88 new products, with a focus on social and leisure-oriented items like pizza, desserts, and snacks [25][24] - Innovations primarily centered around filling and flavor, with 37.2% of new products focusing on these aspects [29][28] Noodle Dishes - The noodle segment emphasized a "slow-cooked" broth style, with 35.7% of new products falling into this category [33][33] - The main innovation focus was on toppings, which accounted for 50.0% of new product developments [33][33] Tea Beverages - Tea beverage innovations included a variety of categories, with milk tea products making up over 40% of new launches [37][36] - Key innovation areas were in ingredients, particularly the use of green tea (51.4%) and dairy products (92.0%) [41][45] Coffee Drinks - Coffee drink innovations were led by latte products, which comprised 60.3% of new offerings [53][52] - The focus was on milk bases and coffee liquid innovations, with significant use of high-quality coffee beans from various regions [58][60] Bakery - The bakery segment saw a rich variety of new products, with cakes being the most prevalent, accounting for 52.9% of new launches [73][72] - Many products were themed around the Spring Festival, emphasizing festive and auspicious elements [73][72] Hot Pot - Hot pot innovations were primarily in the area of side dishes, which accounted for 35.5% of new products, with a notable focus on desserts and beverages [75][74] - Brands are increasingly integrating desserts and drinks into their hot pot offerings to enhance the dining experience [75][74]

这是半佛仙人的第1756篇原创 1 巴奴的杜中兵老师最近因为说年轻人要学会延迟满足、不要急着吃火锅被骂飞了，然后现 在又道歉了，说在反省自己爹味重了。 他说的那些话确实低情商，爹味重。 虽然同行都是这么想的，但他直接说出来，那挨骂属于活该。 不过我倒更希望身边这种人多一些。 没错，跟胖东来是一个风格的处理方式。 这时候你看杜 老师 这人，直播爹味十足，但在关键问题上真的出成本，这不就是那种典 型的大哥吗？ 大哥人不坏 ，真性情 ，但大哥那个嘴真就是充满爹味，总想教育你，你肯定嫌他话多， 平时相处不那么舒服，但有事儿真的上，该掏钱的时候绝不含糊。 2 真的，杜中兵老师讲的这些话从当老板的角度看匪夷所思，开门做生意哪有让顾客不要来 的？ 实在不行你不讲话不就完事儿了？ 但从当大哥的角度非常合理。 为啥？ 这里要提另一个新闻了，2 0 23年发生的事情，当时巴奴旗下超岛火锅的羊肉有些问题，他 们一口气儿赔了8 0 0多W出去，给消费者，真的赔，赔到消费者都傻眼了。 同时关店。 是不是感觉风格很熟悉？ 这就是大哥，大哥想教育人的冲动甚至超过了作为火锅店老板希望顾客在他店里吃掉最后 一个子的冲动。 不管是从企业公关的角 ...

Core Insights - The article discusses the evolving preferences of young consumers regarding hot pot, highlighting a shift in taste and dining frequency, as well as the emergence of alternative dining options. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is "spicy hot pot," favored by 74.2% of respondents, followed by "Chaozhou beef hot pot" at 57.5% [2][3] - Different age groups exhibit varying preferences, with 77.6% of post-95s favoring spicy hot pot, while over 50% of post-00s prefer tomato hot pot [5][6] - Regional preferences show that spicy hot pot is most popular in Chengdu, while other cities have their own favorites, such as sour soup hot pot in Guangzhou and tomato hot pot in Suzhou [8][10] Group 2: Hot Pot Ingredients and Dipping Sauces - Beef is the most favored hot pot ingredient, chosen by 86.6% of young consumers, followed by shrimp paste at 57.1% and lamb at 53.0% [11][12] - The most popular dipping sauce is sesame oil, with a 62.8% preference, followed by minced garlic and sesame paste [14][15] Group 3: Dining Frequency and Brand Preferences - Despite a strong interest in hot pot, the frequency of dining out has decreased, with many young people eating hot pot less than twice a month [21][22] - "Haidilao" is the leading hot pot brand, preferred by 65.6% of respondents, indicating its strong market position [23][24] Group 4: Factors Influencing Hot Pot Choices - Key factors influencing hot pot choices include taste (90.2%), freshness of ingredients (60.9%), and price (76.0%), with waiting time also becoming a significant concern [26][27] - Young consumers are increasingly price-sensitive, with over 50% willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [32][34] Group 5: Emerging Trends in Dining - The article notes a rise in alternative dining options such as small hot pots, grilled fish, and skewers, with small hot pot establishments growing at a rate of 33.5% [36][37] - The shift towards "one-person meals" reflects changing consumer behavior, as young people seek more affordable and convenient dining experiences [43][55]