作者丨柴鑫洋 编辑丨李文贤 过个年，餐饮企业又倒了一批。小南国停业，丰茂烤串被曝欠薪。 2026年春节，本该是餐饮消费的黄金档，丰茂烤串却被推上风口浪尖。凭借"羊肉现穿才好吃"的丰茂烤 串曾经营收破 7 亿，70 余家门店遍布一线城市高端商场。但如今，门店仅剩53家，北京、上海、深圳 多地门店悄然闭店。部分员工工资被拖欠近一年。 更戏剧性的是，丰茂烤串2022年还花重金请华与华做咨询，并设计一个由"串"字和六个眼睛组成的"超 级符号，定位"正餐级烤串"。一年后，又拉来同为延吉老乡的罗永浩当"首席吃串官"。 如今，丰茂烤串出现经营困境，华与华和罗永浩也因为西贝的事情陷入微妙僵局。丰茂再次出现在大众 视野中，又把冤家路窄的故事续写了一笔。 创始人尹龙哲，品牌创始人尹龙哲接连发出三封全员信，承认经营困境，请求员工一起渡过难关。信中 说明了资金周转吃紧的主要原因，即2025年集中偿还银行大额贷款，同时表示员工的维权行为导致融资 受阻，恳请员工停止网络的负面发声、撤销相关投诉。 出品丨搜狐财经 1991年，朝鲜族青年尹龙哲在延吉用1000元拿下一间30平米小店。 2014一2019年，丰茂迎来黄金时代。营收从9000万 ...

摇号坚持公开、公平、公正原则，全程监督、公开摇号。公布的名单中，有安全公司、科技公司和产业 园，也有小吃部、卤菜店、奶茶店和捆蹄厂。今年将有更多"东哈"这样的小微企业享受到"苏超"红利。 按照规则，32家最终成为赞助商的小微企业将享有与此前公布的24家官方赞助商同等的品牌权益，包括 赛事露出、媒体宣传、线下互动等全方位资源支持。而小微企业的赞助金额每家仅为5万元，官方赞助 商的平均投入则超百万元。后续相关部门将对32家拟中选企业的合法经营资质、企业信用记录及有无重 大违法违规经营行为等方面进行复审，如未通过复审，将由30家备选企业按照先后排序依次替补。即使 不能入围上述企业名单，设区市每个赛区按照规则还可遴选2家企业，享受官方赞助商级别相关权益， 赞助门槛不高于5万元。 本报讯 （记者 高伟） 3582家选出32家，0.89%的中签率，展现出小微企业对新一届"苏超"的参与热情 和高度认可。2月27日，2026江苏省城市足球联赛小微企业商务遴选抽签摇号结果出炉，"苏州正成"等 32家拟中选企业和"常州贝斯莱夫"等30家备选企业从3582家报名企业中脱颖而出。 东哈·东北街边烧烤老板娘张敬宇来了，网络大V傅博(网 ...

炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 来源：搜狐东北振兴 新浪声明：此消息系转载自新浪合作媒体，新浪网登载此文出于传递更多信息之目的，并不意味着赞同 其观点或证实其描述。文章内容仅供参考，不构成投资建议。投资者据此操作，风险自担。 责任编辑：何俊熹 炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 来源：搜狐东北振兴 新浪声明：此消息系转载自新浪合作媒体，新浪网登载此文出于传递更多信息之目的，并不意味着赞同 其观点或证实其描述。文章内容仅供参考，不构成投资建议。投资者据此操作，风险自担。 责任编辑：何俊熹 ...

日前，有网民发视频称，沈阳一烤肉店有人带狗上桌，引发热议。对此，2月2日，店方负 责人回应大皖新闻记者称，经了解，视频中的狗未触碰餐具，已张贴提示，禁止带宠物入 内。 该视频发布于1月31日，画面显示，一只宠物狗站在一家店的椅子上，并配文"第一次见到 狗上桌的餐厅"，定位标注为沈阳市大东区兴云龙泥炉烧烤店，店方账号发布的内容显示， 该店主营烤肉。 该负责人介绍，店内生意不错，顾客较多，每天都会进行消杀，店内洗碗机也是洗消一体， 事后店方已主动向市场监管部门说明了情况。 "接下来我们也会严管。"该负责人表示，此前店里也曾张贴提示，不允许带宠物进店，但 不明显。如今，他们将提示张贴在了店铺大门上，禁止带宠物进店。 随后，大皖新闻记者就此联系了属地市场监管部门，工作人员回应称，将去核实具体情况。 来源：大皖新闻 更多财经视频，请关注视频号"新浪财经" 往期回顾 视频发布后，引发热议，不少网民留言，认为此举不妥，既不卫生，也不文明，呼吁市场监 管部门介入处理。还有多人前往店方某平台账号下方留言，就此事进行询问。 2月2日，针对此事，店方负责人回应大皖新闻记者称，他们也关注到了该视频，经过调取 店内监控视频得知，这一桌 ...

Core Viewpoint - The transformation of Jinzhou barbecue from a local delicacy to a billion-dollar industry exemplifies the high-quality development of China's catering industry, driven by cultural heritage and industry empowerment [1] Group 1: Industry Development - Jinzhou barbecue has become a significant economic driver, with over 1,800 barbecue establishments and more than 4,000 professional grillers in the region, creating approximately 100,000 jobs and achieving an annual market scale exceeding 5 billion yuan [2] - The brand influence of "Jinzhou Barbecue" has expanded nationally and globally, with over 60,000 stores worldwide, indirectly creating around 500,000 jobs and generating substantial annual output value [2] - The Jinzhou Barbecue Association has been pivotal in promoting non-material cultural heritage and industry standards, leading to its recognition as the world's first municipal-level non-material cultural heritage project in the barbecue category [2][3] Group 2: Education and Innovation - The association has established educational programs, including a non-material heritage training class and a barbecue industry college, to foster talent and support professional development [3] - The opening of the Jinzhou Barbecue Museum in 2023 showcases the history and cultural significance of barbecue, serving as a new cultural window and a popular educational destination [3] Group 3: Standardization and Quality Improvement - The association is actively involved in the development of national occupational standards for barbecue chefs, with the "Barbecue Chef" standard included in the 2025 National Occupational Standards Development Plan [4] - In 2020, the association released the "Barbecue Meat Craft Specification" to enhance industry standards across various dimensions, including environmental hygiene and service quality [4] Group 4: Competitions and Recognition - The association promotes skill development through competitions, achieving notable awards at various national events, including two gold medals at the 8th China (Harbin) International Western Cuisine Culture Festival [5] - The Jinzhou Barbecue team has excelled in the 2025 China Barbecue Competition, winning multiple awards and enhancing the brand's national visibility [5] Group 5: Brand Expansion and Cultural Promotion - Jinzhou barbecue has established a comprehensive industry chain, impacting related sectors such as agriculture, food processing, and logistics, while also serving as a vital employment and income source [6] - The association has effectively utilized media platforms to promote the brand, achieving 20 billion exposure through various campaigns and establishing Jinzhou barbecue as a cultural icon [6] - The integration of tourism and culinary experiences has created new consumption scenarios, enhancing the city's brand and cultural appeal [6] Group 6: Social Responsibility - The Jinzhou Barbecue Association emphasizes social responsibility, engaging in charitable activities to support underprivileged communities and contribute to local cultural initiatives [7] - The association's commitment to heritage preservation, industry empowerment, and social responsibility reflects its dedication to fostering economic growth while nurturing community values [7]

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]