（来源：中华工商时报） 转自：中华工商时报 一根小串串起大产业，一炉炭火温暖一座城。从街头巷尾的"锦州烧烤"到走向世界的美食名片，从单打 独斗的小作坊到规范发展的千亿级产业集群，锦州烧烤的"蝶变"之路，正是中国餐饮产业高质量发展的 生动缩影。 作为全国首家烧烤行业一级协会，锦州烧烤行业协会自2005年成立以来，始终以"传承文化、赋能产 业、担当责任"为己任。二十载深耕，协会引领着这张城市名片，在非遗保护、标准制定、产业升级与 国际传播的道路上阔步前行，让"中国烤都"的金字招牌愈擦愈亮。 让非遗技艺成为城市发展新坐标 文化是产业的灵魂，历史是品牌最深厚的底蕴。 锦州烧烤，镌刻着城市印记的特色美食，不仅是辽宁省非物质文化遗产的鲜活载体，更是撬动地方经济 发展的强力引擎。从市井烟火的街头风味，到入选国家《地标美食名录》，锦州烧烤已发展成为一座特 色鲜明的美食产业集群。目前，锦州本地拥有烧烤经营场所1800余家、专业烤工4000余名，带动就业约 10万人，年市场规模突破50亿元。不仅如此，"锦州烧烤"的品牌影响力已辐射全国乃至全球，世界各地 悬挂"锦州烧烤"招牌的门店超过6万家，间接带动就业约50万人，年产值规模十分 ...

转自：北京日报客户端 岳阳市炮 台山夜市街区连片的烧烤门店。记者 叶梦婷 摄 "老板，先来一手（十串）牛肉、一手牛油、一手牛筋……"傍晚5时许，湖南省岳阳市炮台山夜市街区 热闹起来，定三毛烧烤总店迎来了第一拨顾客。1988年，定三毛烧烤创始人定光雄在岳阳市庙前街支起 流动烧烤摊，成为岳阳最早一批烧烤人之一。根据岳阳市烧烤行业协会统计，经过近40年发展，岳阳全 市烧烤门店超2000家，从业人员5万多人，年产值超20亿元，成为当地一大特色产业。 今年7月，一个标志性事件为这个"舌尖上的产业"注入新想象：岳阳开放大学与岳阳市烧烤行业协会签 订产业共建战略协议，宣布共建全国首个聚焦烧烤产业的产教融合实体平台——"岳阳烧烤研究 院"和"岳阳烧烤学院"。而就在当月，人社部正式发布的第七批新职业中，在"中式烹调师"职业下增设 了"烧烤料理师"工种，让"岳阳烧烤学院"引起了更广泛的社会关注。 11月18日，岳阳烧烤学院迎来首届烧烤精英学历提升班，这意味着全国首家烧烤学院正式开班。岳阳烧 烤学院并不是首个引发关注的舌尖上的职业教育专业，近年来，广西柳州螺蛳粉产业学院、四川宜宾燃 面学院、陕西宝鸡擀面皮产业学院等服务地方特色食品 ...

Core Insights - The self-service hot pot concept has gained significant popularity in the restaurant industry, with a projected 28.9% year-on-year growth in consumption scale for 2024 [2] - The rise of self-service hot pot is attributed to its affordability and the ability to cater to diverse consumer preferences, offering a unique dining experience at a lower cost compared to traditional hot pot brands [2][4] - The self-service model is evolving, with many brands adopting a "half self-service" approach, which reduces labor costs while still providing a variety of food options [5][6] Industry Trends - The number of self-service hot pot establishments in China has surpassed 24,000, with a year-on-year growth rate of 33.5%, indicating a strong market demand [4] - Brands like Weila Hot Pot and Yang Guofu have rapidly expanded their store counts, with Weila exceeding 1,000 locations in 2024 [2][4] - The self-service hot pot trend is not limited to traditional settings; it has also penetrated shopping malls, enhancing the dining environment and attracting office workers [4] Business Model Analysis - The self-service model allows for a mix of unlimited supply of low-cost items and a la carte high-quality dishes, catering to different consumer segments [5][6] - By minimizing staff requirements and allowing customers to serve themselves, businesses can significantly reduce labor costs, which is crucial in the current economic climate [17][19] - The half self-service model has proven effective in various dining categories, particularly in hot pot and barbecue, where food preparation is straightforward and can be standardized [20] Consumer Behavior - The affordability of self-service hot pot and barbecue has resonated with consumers, especially in a market where price sensitivity is increasing [16][17] - The experience of self-service dining, while appealing to some, raises concerns about food safety and quality control, as customers are responsible for their own cooking [22][23] - Despite the low-cost appeal, additional charges for essential items like charcoal and sauces can lead to consumer dissatisfaction, highlighting the need for transparent pricing [23][25]

Core Insights - The rise of Hunan barbecue is attributed to its unique approach and operational efficiency, which has led to significant market disruption in the barbecue industry [1][21][23] Group 1: Market Dynamics - Hunan barbecue has rapidly expanded in Southern China, with multiple establishments opening in cities like Shenzhen, Guangzhou, and Dongguan, leading to a decline in traditional barbecue sales [3][5] - Traditional barbecue styles, such as Northeast and Sichuan barbecue, are struggling to compete as they focus on heavy seasoning and frozen ingredients, while Hunan barbecue emphasizes fresh ingredients and simpler seasoning [8][9][10] Group 2: Operational Efficiency - Hunan barbecue restaurants operate for longer hours, from 11 AM to 3 AM, maximizing customer turnover across different meal times, unlike traditional barbecue which typically operates for fewer hours [10][12] - The revenue comparison shows that Hunan barbecue can achieve significantly higher daily sales, with one establishment earning 28,000 yuan compared to 12,000 yuan for a traditional barbecue restaurant [12][13] Group 3: Supply Chain and Consumer Trends - The success of Hunan barbecue is supported by advancements in the supply chain, allowing smaller restaurants to access fresh ingredients at competitive prices, previously only available to larger chains [14][17][18] - Consumer preferences have shifted towards higher quality and fresh ingredients, with a notable drop in average spending on barbecue from 82 yuan to 54 yuan, indicating a demand for better value [18][20] Group 4: Future Outlook - The barbecue market is projected to grow from 154 billion yuan in 2024 to 166 billion yuan in 2025, suggesting significant opportunities for well-prepared brands [24] - However, the high closure rate of 61.2% for new restaurants indicates that only those with a solid operational model and understanding of market dynamics will succeed [25][26]

Core Viewpoint - The report highlights the evolution of the Chinese restaurant industry over the past decade, emphasizing the shift towards chain operations and capital investment, while also outlining future trends and opportunities for growth in the sector [4][6][9]. Industry Overview - The chain rate of the Chinese restaurant industry has reached 23%, with revenue approximately 6.4 trillion RMB and nearly 9 million stores [4][6]. - The past decade has been characterized as the "chain era," marked by significant capital investment and the emergence of influential associations like the China Chain Store & Franchise Association [4][6][8]. Future Trends - The report anticipates that the chain rate will rise to 25% in 2025 and potentially reach 28% by 2026 [14]. - Key trends identified for the next decade include the evolution of chains, the globalization of Chinese cuisine, and a focus on cost reduction while maintaining quality [10][12][14]. Restaurant Categories Hot Pot - The number of hot pot restaurants in China is approximately 528,298, with a net increase of 62,000 stores [17][18]. - Haidilao has initiated the "Pomegranate Plan," which aims to empower new brands using its supply chain and operational capabilities, resulting in significant revenue growth [18][19]. Barbecue - The barbecue segment has around 413,682 operating stores, with a net increase of 16,029 [33]. - Brands like "Very Long Ago" and "Guan's Chicken Wings" exemplify different operational philosophies, focusing on quality and customer relationships [36][39]. Regional Cuisines - Hunan cuisine is experiencing a transformation into a national favorite, with brands like "Fei Chef" emphasizing fresh ingredients and healthy cooking methods [70][76]. - Sichuan cuisine faces challenges in scaling due to reliance on franchising and a lack of standardized operations, which hinders brand strength [79][84]. Cantonese Cuisine - Cantonese cuisine is expanding both nationally and globally, with brands like "Dian Dou De" successfully adapting their offerings to attract a broader audience [93][94]. - The focus on fresh supply chains and innovative dining experiences is driving growth in this segment [95][96]. Jiangsu-Zhejiang Cuisine - Jiangsu-Zhejiang cuisine, known for its delicacy and refinement, has around 110,463 operating stores, with a focus on cultural experiences and high-quality ingredients [104][106]. - The global appeal of dishes like soup dumplings is highlighted as a key opportunity for international expansion [108].

Core Insights - The popularity of Zibo barbecue transcends the food itself, rooted in the cultural heritage of the region, which has been built over thousands of years [1] - Zibo barbecue has successfully rebuilt consumer trust through transparent pricing and fair transactions, addressing concerns over inflated prices and deceptive practices [1] - The social aspect of Zibo barbecue fosters connections among individuals, creating a communal experience that enhances emotional bonds and collective memory [2] Consumer Experience - The local government and businesses have responded effectively to the surge in visitors, optimizing services and maintaining a welcoming atmosphere to ensure a positive experience [3] - Zibo barbecue is evolving from a mere dining experience to a cultural journey, integrating culinary offerings with local tourism to enhance visitor engagement [4] Cultural Integration - The initiative of "barbecue + cultural tourism" allows visitors to extend their experience beyond just eating, promoting a deeper understanding of Zibo's rich cultural heritage [4] - The transformation of traditional culture into contemporary experiences has revitalized Zibo's cultural identity, making it appealing to modern tourists [4] Future Outlook - The sustainability of Zibo barbecue's popularity remains to be seen, but it serves as a case study for other cities on how to transition from fleeting trends to lasting cultural significance [5]

Core Points - The introduction of the "Barbecue Chef" as a new profession in the seventh batch of new occupational directories by the Ministry of Human Resources and Social Security of China highlights the recognition of the barbecue industry [2] - The barbecue industry in Jinzhou has an annual output value exceeding 100 billion yuan, contributing significantly to the local economy [2] - There are over 70,000 "Jinzhou Barbecue" stores globally, employing nearly 100,000 brand practitioners and creating over one million jobs in related sectors [2] Industry Overview - The unique techniques and diverse seasoning methods used in Jinzhou barbecue are emphasized, showcasing the cultural significance and culinary expertise involved [2] - The certification of barbecue chefs is expected to attract more young individuals to the industry, indicating a potential growth in workforce and innovation [2] - The Jinzhou Barbecue Association plays a crucial role in promoting the industry and supporting its practitioners, further enhancing the economic impact of the barbecue sector [2]

Core Viewpoint - The recognition of "Barbecue Chef" as a new profession in China highlights the growth and significance of the barbecue industry, which has an annual output value exceeding 100 billion yuan, contributing to local economies and job creation [1][1][1] Industry Overview - The newly released directory of professions includes 17 new professions and 42 new job types, among which "Barbecue Chef" is included [1][1] - The barbecue industry in Jinzhou, for example, attracts numerous customers annually, enhancing the local economic development [1][1] - There are over 70,000 "Jinzhou Barbecue" outlets globally, with nearly 100,000 brand practitioners, creating over one million jobs in related sectors [1][1][1] Employment Impact - The national certification for barbecue chefs is expected to encourage more young people to join the industry, indicating a potential increase in workforce participation [1][1] - The barbecue industry not only supports direct employment but also stimulates job creation in upstream and downstream sectors [1][1][1]

Core Insights - The rise of Northeast BBQ in China represents a significant evolution in the restaurant industry, transitioning from a regional specialty to a nationwide phenomenon with a market potential exceeding 100 billion yuan [1][2][21]. Group 1: Definition and Characteristics of Northeast BBQ - Northeast BBQ is a distinctive category within China's BBQ landscape, rooted in the culinary traditions of the Manchu, Korean, and Mongolian ethnic groups, characterized by a "everything can be grilled" approach [2][4]. - The ingredients used in Northeast BBQ emphasize freshness and regional characteristics, primarily utilizing grass-fed beef and lamb from Northeast China's rich agricultural resources [4][5]. - The grilling method is centered around charcoal grilling, with a focus on large cuts of meat and a straightforward flavor profile that highlights the natural taste of the ingredients [6][12]. Group 2: Development Stages of Northeast BBQ - The development of Northeast BBQ can be divided into four main stages: early exploration (pre-2010), initial expansion (2010-2015), rapid growth (2016-2020), and comprehensive expansion and upgrading (2021-2025) [13][20][21]. - The early stage was characterized by localized, family-run operations with limited brand recognition, laying the groundwork for future expansion [14][16]. - The initial expansion saw some businesses venture outside Northeast China, establishing a presence in major cities like Beijing and Shanghai, and beginning to adopt standardized operations [18][20]. - The rapid growth phase marked a significant increase in market share, with brands like Qiqihar BBQ reaching 12,000 outlets and generating over 10 billion yuan in revenue by 2020 [21][22]. - The current phase is focused on brand consolidation, digitalization, and internationalization, with projections indicating a market scale exceeding 30 billion yuan by 2025 [22][52]. Group 3: Key Brands in Northeast BBQ - Notable brands include "Xita Laotai" known for its traditional clay oven technique, "Jiutianjia" which combines Korean and Northeast flavors, and "Liutanzhang" focusing on high-quality beef at affordable prices [23][25][27]. - These brands have successfully expanded beyond Northeast China, establishing a significant presence in various regions and adapting their offerings to local tastes [30][34]. Group 4: Commonalities and Differentiation Among Brands - Northeast BBQ brands share a commitment to preserving authentic flavors and utilizing high-quality local ingredients, while also innovating in their business models and customer experiences [37][39]. - Brands are increasingly moving from traditional street-side locations to high-traffic shopping centers, enhancing their visibility and brand image [41]. - The evolution from product-focused to model-driven strategies is evident, with brands exploring new dining formats such as BBQ supermarkets and integrating entertainment into the dining experience [42][44]. Group 5: Supply Chain and Pricing Strategies - A strong emphasis on supply chain management ensures the freshness and quality of ingredients, with many brands implementing centralized kitchens and cold chain logistics [39][51]. - Competitive pricing strategies are a hallmark of Northeast BBQ, with average spending per customer typically ranging from 80 to 100 yuan, making it accessible to a broad consumer base [40].

Group 1 - Barbecue remains a popular cooking method across different demographics and regions, with a high demand for fresh ingredients and mastery of cooking techniques [1] - Beef and lamb are the most favored barbecue ingredients among consumers, with lamb generating the highest sales revenue and beef products appearing most frequently in the top ten barbecue ingredients list [1] - There is a growing trend for niche barbecue ingredients such as duck, deer, and pigeon offal, which have seen significant sales increases [1] Group 2 - The barbecue industry in China has evolved from street stalls to branded and scaled operations, with over 596,000 related enterprises currently in existence [2] - Regional preferences for barbecue ingredients vary, with southern consumers favoring poultry, particularly goose in Guangdong and duck products in Jiangsu and Shanghai, while northern consumers prefer pork [1][2] - The trend towards chain operations is prominent in the barbecue industry, and there have been over ten thousand patent applications related to barbecue equipment, indicating a significant level of innovation within the sector [2]