福州公孙策公关咨询有限公司合伙人詹军豪对《证券日报》记者表示："这种性价比策略与海底捞在餐 饮领域积累的品牌影响力相结合，能否在烘焙市场掀起波澜，仍有待市场检验。" 海底捞此次跨界烘焙领域并非偶然之举，而是其"红石榴计划"战略落地的关键一步。据了解，该计划于 2024年8月份正式启动，旨在鼓励孵化和发展更多餐饮新品牌，推动公司多元化发展。截至2025年4月 份，海底捞已孵化并运营13个子品牌，覆盖烤肉、炸鸡、中式快餐、麻辣烫等多个品类。 在火锅市场竞争日趋白热化的背景下，火锅巨头海底捞国际控股有限公司（以下简称"海底捞"）也在加 速多元化布局。近日，海底捞旗下全新烘焙品牌"拾耍·SCHWASUA"在杭州西湖银泰百货全国首店开 业，这也标志着这家以服务著称的火锅企业正式将业务拓展至烘焙赛道。 推进多元化战略 据悉，"拾耍·SCHWASUA"店内售卖的面包种类繁多，价格大多在10元左右，最贵的单品也不超过30 元。 艾媒咨询发布的《2024—2025年中国烘焙食品行业现状及趋势研究报告》数据显示，2023年中国烘焙食 品零售市场规模达5614.2亿元，同比增长9.2%，预计2029年市场规模可达到8595.6亿元 ...

招牌牛肉购买率98%，产品力征服食客味蕾 作为2025年成立的新兴品牌，这匹火锅界的"黑马"凭什么脱颖而出？ 在火锅品牌同质化严重的当下，沸点计划的突围首先源于其清晰的产品定位。品牌主打"自然系火锅"概 念，将传统川渝风味与全球优质食材相结合，形成了独特的味觉体验。"我们花了一年时间在全球寻找 优质食材。"沸点计划产品负责人介绍，"比如，招牌的'8秒牛肉'选用的是澳洲优质和牛，毛肚是四川新 鲜直送，山野菌菇品牌则集合了云南深山采摘的多种野生菌。" 五一假期餐饮市场激战正酣，火锅赛道更是"硝烟弥漫"。在激烈的市场竞争中，新锐品牌「沸点计划」 交出了一份亮眼的成绩单：滨江天街店开业10天就登上大众点评杭州滨江区火锅热门榜第一；门店五 一营收为平时的三倍，成为本地消费者与游客的热门打卡地。 开业即爆火，日均排队200桌 4月22日，沸点计划全国首店在杭州滨江龙湖天街开启试营业。令人意外的是，这个全新品牌在市场认 知度较低的情况下，一亮相便凭借自然系的独特风格成为社交平台上的热门话题，4月29日，沸点计划 趁势在杭州奥体印象城开出第二家门店。在五一假期期间，沸点计划抖音平台GMV突破115万，团购券 售出超3万份；线 ...

Core Insights - The bakery brand "拾 耍·SCHWASU," owned by Haidilao, opened its first store in Hangzhou, attracting significant customer interest during the May Day holiday [1][3] - The store offers nearly 20 types of bread, primarily common varieties, with prices mostly under 20 yuan, appealing to a broad customer base [2][3] - Haidilao's expansion into the bakery sector is part of a strategy to diversify its offerings and capture additional market segments, including breakfast and afternoon tea [3][4] Company Overview - "拾 耍·SCHWASU" is positioned as Haidilao's first bakery brand, leveraging the company's existing customer base and brand recognition [1][3] - The store features a modern design and a circular purchasing area, enhancing the shopping experience for customers [1][2] - Haidilao has previously ventured into various food sectors, including barbecue and hot pot, indicating a broader strategy of brand diversification [3][4] Product Offering - The bakery offers a range of products, including popular items like croissants and sea salt rolls, with some items priced as low as 5.8 yuan [2][3] - Special promotions, such as membership discounts and bundled offers, are in place to attract customers and encourage repeat visits [2][3] Market Context - The bakery industry is characterized by intense competition, particularly in Hangzhou, where numerous brands are vying for market share [3][4] - Haidilao's revenue for the previous year reached 42.755 billion yuan, with a year-on-year growth of 3.1%, indicating the company's overall financial health [3] - The introduction of "拾 耍·SCHWASU" aligns with Haidilao's "Red Pomegranate Plan," aimed at enhancing synergy with its main brand and launching new sub-brands [4]

Core Insights - The emergence of a "Haidilao wedding" in Taiyuan, Shanxi, has sparked discussions on wedding consumption among the post-95 generation, challenging traditional wedding norms with a budget of over 20,000 yuan [1][4][6] Group 1: Wedding Trends - The wedding featured a budget breakdown of 18,000 yuan for basic dining (for 50 guests) and 2,000 yuan for decorations, showcasing a stark contrast to traditional weddings that often cost hundreds of thousands [4] - A survey indicates that only 32% of post-95 couples opt for traditional hotel weddings, with over 60% believing that wedding companies often employ deceptive practices [6] - The popularity of the Haidilao wedding reflects a broader trend where young couples prioritize personal experiences over traditional ceremonial expectations [7] Group 2: Social Media Impact - The wedding video gained over a million likes on Douyin, with the hashtag HaidilaoWedding exceeding 300 million views, illustrating the viral nature of the event [5] - The event has been humorously described as a crossover between the hotpot industry and the wedding sector, highlighting its cultural significance [5] Group 3: Industry Challenges - Traditional wedding companies are facing pressure as clients increasingly request experiences similar to the Haidilao wedding, which emphasizes atmosphere over extravagant spending [9] - High-end hotels in Taiyuan have seen a 20% decline in wedding bookings, with some attempting to introduce hotpot-themed weddings but failing to replicate the unique service experience of Haidilao [11] Group 4: Cultural Shifts - The traditional power dynamics of weddings, where parents fund the event and couples perform, are shifting, as evidenced by the guest list composition at the Haidilao wedding, where only 30% were invited by parents [12] - The Haidilao wedding serves as a gentle rebellion against older generations' expectations of solemnity in weddings, reflecting a cultural transformation [13] Group 5: Future Directions - The wedding industry is moving towards a model that emphasizes user co-creation, allowing couples to design their own ceremonies with the help of technology [14] - Future wedding formats may focus more on emotional connections rather than material displays, with diverse options like metaverse weddings and travel weddings emerging [15] - The integration of various sectors such as dining, tourism, and entertainment is becoming a trend, with Haidilao exploring wedding service packages that include venue setup and performance teams [16]

海底捞火锅上海人民广场店经理胡先生表示，"五一"假期前两日接待量较清明假期上升30%，因门店临 近步行街、外滩、上海博物馆等著名旅游景点，游客占比达到了80%，其中约有两成为入境游的外籍客 人。门店晚市的等位高峰从下午5点开始，会持续到晚上9点半。 随着过境免签政策优化，越来越多境外游客来到成都旅行，丰富多样的美食尤其受青睐。 2025年"五一"假期期间，旅游度假、探亲等需求高度叠加，"味蕾游""露营游""古迹游"丰富了游客的假 日体验，也显著拉动了多地餐饮消费。 记者从海底捞方面获悉，"五一"期间，全国海底捞火锅门店普遍迎来客流高峰。北京、上海、杭州、广 州、成都等城市的门店迎来较高客流，其中，位于西湖边的海底捞火锅杭州工联CC店连续4天翻台率超 过11轮，最高突破12轮，位居假期全国门店翻台率榜首。 海底捞方面表示，在上海地区，"五一"假期叠加"五五购物节"，带动了商圈内餐饮门店的客流增长。同 时，大量的海外游客也热衷于来海底捞体验火锅美食。 位于静安大悦城（000031）、世茂广场的两家海底捞火锅门店迎来了今年客流接待量的新高。海底捞大 悦城、世茂广场双管店长郭先生介绍，"商场在假期推出了很多满减活动， ...

Core Viewpoint - The rotating hot pot industry is experiencing growth and innovation, focusing on enhancing customer dining experiences while maintaining profit margins [1]. Group 1: Dining Environment - Many rotating hot pot brands are located in shopping malls and centers, allowing for larger spaces and more creative decor [1]. - The trend of "landscape tables" is emerging, featuring expanded rotating devices adorned with plants, lights, and decorative elements, which can attract more customers [1]. - Walls are being utilized for displaying dishes and their origins, creating a sense of trust and variety for customers [1]. Group 2: Lighting and Ambiance - Proper lighting is crucial for creating atmosphere and enhancing the quality of decor, suggesting collaboration with design companies for optimal results [3]. Group 3: Service Details - Custom dish nameplates are being introduced to highlight signature dishes and provide information on ingredients and cooking times, enhancing customer experience [3]. - Dining guides are placed on tables to inform customers about the use of different colored dish clips and the location of disposable utensils [5]. Group 4: Rotating Equipment - The rotating equipment is essential for the daily operations of hot pot restaurants, with ongoing innovations in materials and functionalities [5]. - While copying equipment designs from successful brands is not advisable, learning from their design concepts is encouraged [5]. Group 5: Overall Industry Trends - The rotating hot pot industry is continuously seeking breakthroughs in equipment, dish variety, service details, and store environments, with a growing emphasis on visual appeal [7].

Core Viewpoint - The rise of wild vegetable hotpot reflects a growing consumer trend towards health-conscious eating, driven by nostalgia for natural and local ingredients, and the need for differentiation in a competitive market [30][31][36]. Group 1: Market Trends - Wild vegetable hotpot has gained popularity, with significant attention on social media platforms like Xiaohongshu and Douyin, where related content has seen substantial growth [3][5][30]. - The search volume for "wild vegetables" has increased dramatically, with a reported 23-fold rise since March 2025, indicating a strong consumer interest [5][30]. - The trend is characterized by low-cost offerings, with many hotpot restaurants providing unlimited wild vegetable options at prices ranging from 10 to 18 yuan per person [19][30]. Group 2: Health Consciousness - Increasing health awareness among consumers has led to a shift away from heavy, oily hotpot bases, with a 120% rise in high uric acid detection rates among the 18-35 age group over five years [31][32]. - Wild vegetables are perceived as healthier alternatives, often marketed for their natural growth and nutritional benefits, such as higher calcium content compared to milk [32][33]. - The demand for low-calorie and health-oriented hotpot options has surged, with a 23% increase in interest for low-fat bases among younger consumers [31][32]. Group 3: Industry Competition - The hotpot industry is experiencing intense competition, with over 520,000 establishments nationwide, leading to a net decrease of about 10,000 outlets in the past year [34][36]. - To combat homogenization, brands are innovating with wild vegetables as a key ingredient, enhancing their menu offerings and profit margins, with wild vegetables yielding a gross margin of 60-80% [36][37]. - Major chains like Haidilao and Banu have introduced new wild vegetable dishes, reflecting a broader trend of incorporating unique ingredients to attract customers [28][29][36]. Group 4: Cultural Nostalgia - The popularity of wild vegetables is also tied to a collective nostalgia among urban consumers for traditional, rustic flavors, as urbanization has distanced them from their rural roots [30][37]. - The emotional appeal of consuming wild vegetables is significant, as it allows consumers to reconnect with their childhood memories and the simplicity of nature [30][37]. - The surge in orders for wild vegetable hotpot has been notable, with a 179% increase reported, particularly among the Z generation and older consumers [30][37]. Group 5: Policy Support - Government initiatives, such as the development plan for wild vegetable industries in Guizhou, aim to establish large-scale production bases, enhancing supply chain stability [38][39]. - Local governments are integrating wild vegetables into rural revitalization strategies, promoting economic growth through agricultural and tourism synergies [39]. Group 6: Broader Market Opportunities - Beyond hotpot, various restaurant types are exploring wild vegetables, with establishments in Yunnan and Chengdu featuring them prominently in their menus [40][41]. - New product lines, such as wild vegetable dumplings and teas, are emerging, indicating a growing market for wild vegetable-based offerings across different food categories [41][42].

Core Viewpoint - Haidilao is increasingly adopting a price reduction strategy to attract more customers and adapt to the competitive market environment, introducing smaller portion sizes and lower-priced menu items to cater to the "solitary economy" trend [1][3][6]. Pricing Strategy - Haidilao has launched a "small pot" model priced between 16-22 yuan and introduced 35 types of small dishes priced between 4-25 yuan, aiming to lower the consumption threshold [1][3]. - The average customer spending has decreased from 110.1 yuan in 2020 to 97.5 yuan in 2024, reflecting a shift towards more affordable dining options [4][8]. - The company has implemented various pricing strategies, including high-value meal packages and discounts for students, to maintain customer traffic despite declining average spending [6][8]. Market Trends - The hot pot industry is experiencing a general decline in average spending, with consumer preferences shifting towards value for money, leading to a decrease in average spending from over 80 yuan in late 2023 to below 70 yuan by the end of 2024 [6][8]. - Haidilao's table turnover rate has improved to 4.1 times per day, indicating effective management despite the drop in average spending [6][8]. Expansion and Business Model - In 2024, Haidilao opened 62 new stores but had a net decrease of 6 stores, bringing the total to 1,368 [8]. - The company is cautiously exploring a franchise model to expand its reach while managing costs, with a high entry barrier for potential franchisees [10][11]. - Haidilao has also initiated a diversification strategy, launching multiple new restaurant brands under the "Red Pomegranate Plan" to innovate and expand its market presence [12][14]. Operational Adjustments - The company has decentralized decision-making to regional managers, allowing for localized menu adaptations and improved customer satisfaction [16][17]. - Haidilao is focusing on enhancing customer engagement through unique in-store experiences and personalized service, which may help in retaining customer interest amid competitive pressures [15][17].

Core Viewpoint - The article discusses a recent incident involving a customer at Haidilao who reported an electric shock while dining, leading to ongoing medical treatment and a claim for compensation. The company has responded by emphasizing its commitment to safety and ongoing checks of its equipment, while also indicating that the incident may not be solely their responsibility. Group 1: Incident Response - Haidilao took the incident seriously, arranging for the customer to receive medical attention immediately after the report of the electric shock [1][2] - The restaurant conducted multiple safety checks on the equipment involved, including the use of electrical testing tools, and found no abnormalities [1][2] - A specialized service team has been set up to communicate with the customer, and local authorities have been involved in mediation efforts [1][2] Group 2: Financial Performance - In 2024, Haidilao reported revenue of 42.75 billion RMB, a year-on-year increase of 3.1%, and a net profit attributable to shareholders of 4.70 billion RMB, up 4.7% [5][8] - The company experienced a decline in revenue in the second half of 2024, with a 5.8% year-on-year drop, although net profit increased by 19.3% [8][9] Group 3: Business Strategy - Haidilao is adopting a more cautious approach to expansion, focusing on the quality of new stores rather than the quantity, with plans to open fewer but higher-quality locations [9][10] - The company closed 70 underperforming stores in 2024 while opening 59 new self-operated locations [9] - Haidilao is exploring new brand opportunities through its "Red Pomegranate Plan," which aims to incubate new restaurant concepts [11]

4月21日，据扬子晚报，近日，江苏苏州的陈女士发帖称她在海底捞（06862.HK）就餐时遭遇意外，触 碰到蘸料台的金属边缘后导致左手触电受伤，之后持续出现僵硬、乏力、麻木症状。 据陈女士讲述，3月30日中午，她与朋友在海底捞相城天虹门店用餐。点完单后，她前往蘸料台取料， 左手下意识碰到蘸料台边缘的金属部分，瞬间被电到，左臂产生强烈刺痛感。随后，陈女士在海底捞工 作人员陪同下前往医院检查。由于第一家医院无法接治电伤患者，陈女士被转至苏州市立医院北区。经 诊断，陈女士因电击导致神经受损，需进行两到三个月的康复治疗。 关注" 新华网财经 "视频号 更多财经资讯等你来看 往期推荐 余承东宣布大消息→ 创纪录！首破4万亿元 海底捞方回应称，事发当天检测电路无异常，小料台电气开关（漏电保护装置）的检查记录均显示正 常。海底捞已联络第三方专业检测机构对小料台再次核查，并承诺依法承担相应责任。 海底捞2024年财报显示，公司全年营收同比增长3.1%，平均翻台率从2023年的3.8次/天提升至4.1次/ 天，但顾客人均消费从2023年的99.1元降至97.5元。另外，尽管2024年业绩亮眼，但市场普遍关注2025 年一季度的压 ...