以下文章来源于湃动商业评论 ，作者进击波研究院 过去半年，汉堡王中国接连曝出大规模闭店、加盟商严重亏损等消息。还有加盟商控诉供应临期食材、强制购买高价设备，有的甚至声称因加 盟汉堡王而"倾家荡产"。 另一边，中国消费者对汉堡王的口碑早有崩裂的迹象。如今其曝出食品安全风险，消费者的信任危机更是加剧。 4个月前，汉堡王母公司RBI，曾向合作12年的在华特许经营商TFI（土耳其餐饮集团）发出"终止通知"。即使TFI试图挽救，RBI还是在今年 2月提前收回了特许经营权，并以1.58亿美元全资收购汉堡王中国所有股份。随之而来的还有汉堡王中国高层的大换血，法定代表人及董事长 变更为吕爱军，CEO一职由RBI亚太区总裁Rafa Odori z z i暂代。 汉堡王被诟病的还有本地化的滞后。在品牌出海这件事情上，本地化是最大的常识，服务口腹的餐饮业尤其如此。消费者的"本地胃"，会惩 罚那些自以为能教育本地市场的品牌。入华20年、归来标签仍然只有"美式风味"的汉堡王，就是最好的例子。 RBI还在寻找新的合作伙伴来接盘汉堡王中国。新的经营商，或许能帮助汉堡王中国维系现存的约1500家门店。但这已经是理想状态。如果 想继续进击，汉 ...

以下文章来源于豹变 ，作者詹方歌 与王思聪本人的富豪形象不同，牛校长主打平价牛排，套餐价格多在 20元到30元区间，有肉、有主食也有蔬菜。据悉，望京店是牛校长的第一家门 店，虽然品牌成立时间不长，但店面在全国开出四家 店 ，且已经在二、三线城市卖出 一些 区域代理。 作为王思聪旗下品牌，牛校长一面依仗万达广场的店铺资源，一面背靠 王思聪自己的 普思资本多年在资本圈的积累，可谓含着金汤匙出生的连锁品 牌。 豹变 . 直抵核心。做最具穿透力、洞察力的商业观察，深度影响未来。 将投中网设为"星标⭐"，第一时间收获最新推送 切入低价快餐市场。 作者丨 詹方歌 编辑丨 邢昀 来源丨 豹变 工作日中午的望京合生麒麟社，挤满了来吃工作餐的白领。从上午 11点半到下午一点半，不少地下一层的美食档口需要排队等位。这其中就包括王思 聪 新 开的餐饮连锁品牌 ——"牛校长"。 但如果将其放置在餐饮行业及消费降级的大环境中思考，情况或许没有想象中乐观 —— 29.9元吃牛排，类似于 瑞幸 把 9.9 元 喝咖啡的概念带到中国 的餐饮市场 。 通过低价做消费者教育，是高成本和高不确定性的投入。 牛排这个品类，能和咖啡一样在中国火起来吗 ...

It's not often that the stock market's cyclicality brings on value deals with the potential of making a life- changing return for investors, yet when those opportunities come about, they can be sure these will likely be short-lived as more capital starts to chase the diminishing opportunities of a value investment. Today, there are three names (big enough in the United States economy) that would fit this description for investors to consider. Representing, in part, the retail sector and directly tied to con ...

餐饮热点 HOT NEWS 最近，北京各大购物中心出现一批 装修炫酷、价 格亲民的"牛排店" —— 牛校长现煎牛排店，各大博主在大众 点评和小红书上疯狂刷屏安利...... 按捺不住好奇，决定去一探究竟…… 当美式西海岸遇上牛排， 王思聪这次玩真的！ 01 | 探店实录 刚进望京麒麟社店就被震撼到——这哪儿是快餐店？分明是潮玩艺术展！一个足有人高的牛校长雕塑，戴着耳 环穿着花衬衫在门口"霸气迎客"，一手持叉、一手向顾客展示牛排。据了解，这是 品牌的原创IP ，已经成为 核心元素应用在每个门店空间中。 （望京麒麟社店） 店内色调以黑红为主，充满现代感与艺术气息，放眼看去，墙上、屋顶的插画设计感满满，一看就知道出自顶 尖插画师手笔。 27.8元牛排套餐 吃出高级西餐仪式感 02 | 舌尖暴击 定制桌椅同样吸睛，霸气的牛校长IP被装点在椅背上，一个抱拳站立守护你吃饭的牛牛，更具灵魂的点缀是， 椅背上的牛牛依然佩戴着金色耳环，诙谐又新潮。不仅桌椅靠背有小巧思，连餐具的设计也别具匠心。 （望京麒麟社店） 为还原西餐店的高级就餐体验，牛校长对餐盘和刀叉也做了定制化IP设计，设计上融入了西餐文化的经典元 素，刀柄雕刻着西部 ...

Core Insights - The article discusses the transformation of hot dry noodles into a technology-driven industry with a market size exceeding 30 billion yuan by 2025, highlighting opportunities for entrepreneurs in a competitive restaurant sector [1][3]. Group 1: Technology and Production Techniques - The production of alkaline noodles, essential for hot dry noodles, involves a precise process called "three boils and three cools," ensuring optimal texture and flavor [4][6]. - The sesame sauce, a key flavor component, is crafted using a specific ratio of yellow and white sesame seeds, enhancing aroma and taste through traditional methods [8]. - The scientific pairing of condiments, including pickled vegetables and chili oil, is designed to elevate the flavor profile and meet diverse consumer preferences [10]. Group 2: Market Opportunities and Consumer Demand - The hot dry noodle market caters to various meal occasions, with an average price range of 7-12 yuan and daily sales of approximately 150 bowls, leading to monthly revenues exceeding 30,000 yuan [12]. - Cultural elements, such as viral challenges on social media, have increased brand value by 30%, showcasing the potential for market growth [12]. Group 3: Standardization and Supply Chain Innovations - Standardized production processes enable consistent quality and reduce skill disparities, allowing even novices to replicate authentic flavors [16][19]. - Initial investment for small shops ranges from 50,000 to 100,000 yuan, with potential profits illustrated by case studies showing net profits exceeding 100,000 yuan within three months [17][23]. - The supply chain revolution led by companies like Wenshici integrates raw material supply, production, and distribution, ensuring a stable and authentic product [19][23]. Group 4: Competitive Advantages - Wenshici's comprehensive service model includes standardized recipes and free technical training, significantly lowering operational costs and time for new entrants [23]. - The company’s focus on quality ingredients and traditional methods results in a product that maintains flavor consistency and visual appeal, achieving 98% taste stability [21][23]. - Successful case studies from various locations demonstrate the viability and profitability of hot dry noodle businesses, reinforcing the market's potential [23][25].

Core Insights - The CEO of Yum China, Qu Cuirong, emphasized the resilience of the Chinese market and the necessity for companies to understand consumer needs deeply to drive high-quality innovation [1][3]. Group 1: Market Potential and Consumer Insights - The Chinese market remains vast and competitive, with both international and local brands intensifying their competition [3]. - Recent changes in consumer behavior indicate that younger consumers are increasingly valuing emotional connections in both physical and virtual experiences [3]. - An example of successful product innovation is the 2024 KFC "Original Chicken Burger," which combines nostalgic elements to evoke childhood memories, showcasing the importance of emotional value in product design [3]. Group 2: Digital Transformation and AI Integration - Yum China has been on a digital transformation journey since 2015, establishing a membership system with over 500 million members, which supports extensive data accumulation for future digital and AI applications [4]. - The company initiated an "end-to-end" digital strategy in 2020, enhancing operations from customer-facing systems to supply chain management [4]. - AI technology has been implemented to improve store sales forecasting and automated replenishment, as well as to ensure transparency and safety in ingredient sourcing and distribution [4]. - Starting in 2023, Yum China began integrating generative AI technology, which has already been applied in various scenarios, such as streamlining recruitment processes [4]. Group 3: Strategic Focus and Operational Efficiency - In response to a rapidly changing and competitive environment, Yum China adheres to a strategy of "efficiency and innovation," focusing on delivering high-quality products that provide emotional value to consumers [5]. - The company aims to maintain operational efficiency while offering products that are enjoyable and valuable, encapsulated in the philosophy of "Good Food, Good Fun, Internal Beauty, External Beauty" [5].

Core Viewpoint - The article discusses the rapid expansion of "Wei Family Universe," a restaurant empire built on a strong supply chain and cross-industry ventures, originating from a small cold noodle stall in Xi'an [1][2]. Group 1: Company Overview - Wei Family, officially known as Xi'an Huarong Wei Family Catering Management Co., Ltd., was founded by Wei Wenjun, who started with a street-side cold noodle stall over 20 years ago [1][3]. - The company has developed a diverse portfolio, including cold noodles, hamburgers, Hunan cuisine, Japanese cuisine, and convenience stores, with nearly 400 outlets nationwide [1][16]. Group 2: Supply Chain and Expansion Strategy - Wei Family established a centralized kitchen in 2016 to ensure standardized ingredient supply across its outlets, significantly enhancing production capacity [6][21]. - The company has ventured into convenience stores, combining retail and dining, with 46 convenience store locations in Xi'an [8][12]. - Wei Family has successfully entered the Western fast food market with its first hamburger store, "Wei Si Li," which has expanded to 28 locations across several provinces [12][15]. Group 3: Brand and Market Position - The "Wei Family Universe" is characterized by its affordable pricing and generous portions, making it a popular choice among consumers, often referred to as the local "Sally's" [1][17]. - The brand has gained significant traction on social media, with discussions and user-generated content driving awareness and interest, resulting in nearly 80 million views on related posts [23][25]. Group 4: Business Model and Ecosystem - Wei Family operates a vertically integrated business model, encompassing food production, logistics, and even construction, with over 30 affiliated companies across various sectors [28][33]. - The company has established a "base + farmer" model for sourcing raw materials, ensuring quality and cost-effectiveness [23][21]. Group 5: Challenges and Future Outlook - Despite its success, the company faces challenges related to its rapid diversification into non-core areas like health and wellness, which may strain service quality and brand coherence [33]. - The reliance on a single founder for decision-making may pose risks as the company seeks to scale nationally, potentially exposing it to operational vulnerabilities [33].

Core Viewpoint - The "Yang Mingyu Huangmen Chicken Rice kitchen chaos" incident has raised significant concerns regarding food safety management and corporate responsibility in China, prompting government intervention to address these issues [1][2]. Group 1: Government Response - The State Council's Food Safety Office and the Market Supervision Administration have held discussions with the vice mayors of Jinan, Zhengzhou, and Shangqiu to emphasize the importance of food safety [1]. - The discussions highlighted the need for local governments to enhance their sense of responsibility and urgency regarding food safety [2]. - The government has mandated a thorough investigation into the incident, with a focus on identifying and penalizing any illegal activities and holding responsible parties accountable [2]. Group 2: Future Actions - Local governments in Jinan, Zhengzhou, and Shangqiu are required to improve food safety standards and ensure the effective implementation of corporate responsibilities [2]. - The State Council's Food Safety Office will conduct on-site inspections and continuous supervision of the rectification measures taken by the local governments [3].

据此前报道，近日，有媒体曝光多家杨铭宇黄焖鸡米饭加盟店后厨食品安全问题： 使用存放 多天的发酸食材，顾客食用后的剩菜回收再加工售卖，隔夜发黑的牛肉加色素后冒充新鲜牛 肉。调查中还发现，多家门店招聘时不需要员工提供健康证，大量无证店员直接上岗 。 （ 详 见： 剩菜回收再卖！发酸香菇"洗两遍就行"？杨铭宇黄焖鸡突然被曝，网友：不敢吃了 ） 为切实维护广大消费者合法权益，3月1 3日，国务院食安办向山东省食药安办、河南省食安办 发出挂牌督办通知书，对两地核查处置工作实行挂牌督办。 来源 | 央视新闻、南方日报 本期编辑 金珊 "暴力催收"公司，人去楼空！关于催收，明确多条红线 十万一针！有公立医院"擅自使用"！背后风险多大？ 一酱油品牌被曝，冲上热搜！市值蒸发9.5亿 SFC 21君荐读 济南市、郑州市、商丘市要提高政治站位，深刻认识食品安全的重要性，切实增强责任 感、紧迫感和使命感； 要积极稳妥处置 "杨铭宇黄焖鸡米饭后厨乱象"事件，深挖严处违法违规行为，严肃追究 相关责任单位和个人的责任； 要深刻吸取事件教训，以此为契机着力提升食品安全水平，切实保障人民群众"舌尖上的 安全"。 据央视新闻报道，记者今天了解到 ...

"吃完华莱士，连上6次厕所""华莱士套餐让我上吐下泻"……在网络平台上，不少顾客投诉食用华 莱士餐品后出现呕吐、腹泻等症状。 3月18日，华莱士被曝光有门店存在修改"效期标签"、办理假健康证等情况。 18日中午，华莱士在官方微博发布致歉信，称这些事件暴露出公司在运营管理中的严重疏漏，辜 负了广大消费者的信任。并声明，将涉事门店进行永久关停，不再对外营业，相关涉事员工予以 开除；即日起，公司对全国门店开展为期30天的卫生安全自检与突击抽查，每天进行公示，确保 运营标准严格执行。主动配合相关监管部门进行检查，对于发现的问题及时改进。 据新京报， 今年2月份以来，记者随机在河南郑州、安徽合肥的华莱士两家门店进行卧底暗访， 发现存在频繁修改"效期标签"（保质有效期），使用过期食材制作餐食的情况。 然而，门店扩张与低价优势背后，是频繁爆发的食品安全问题。 2024年6月，广东潮州一消费者在华莱士购买的汉堡中疑吃出大块生肉；7月，北京市消费者协会 公布上半年食安检查结果，5家华莱士门店因食品安全问题被点名；10月，北京朝阳区市场监督 管理局公布，华莱士一门店因部分食品生产经营人员未取得健康证明，被给予警告的行政处罚。 健 ...