Core Viewpoint - The article discusses the untimely death of Zhao Han, the chairman and co-founder of the well-known restaurant chain Yunhaiyao, highlighting his contributions to promoting Yunnan cuisine nationwide and the importance of addressing health issues among entrepreneurs [4][6][22]. Group 1: Zhao Han's Contributions and Legacy - Zhao Han was instrumental in bringing Yunnan cuisine to a national audience, establishing Yunhaiyao as a leading brand in the mid-to-high-end restaurant sector [21][22]. - Under Zhao Han's leadership, Yunhaiyao expanded to over 200 locations across three countries and 29 cities, achieving annual revenues exceeding 1 billion yuan [21]. - The restaurant chain's success is attributed to its strategic positioning in shopping centers and a focus on quality and customer experience [20][21]. Group 2: Health Issues Among Entrepreneurs - Zhao Han's death from a heart attack underscores the rising incidence of acute myocardial infarction among entrepreneurs, with approximately 1 million cases reported annually in China [25][26]. - The article lists several risk factors for heart attacks, including high work intensity, irregular diet, emotional stress, smoking, cold exposure, and constipation [26][30]. - It emphasizes the need for entrepreneurs to prioritize their health amidst the pressures of running a business, as many face significant stress and workload [32][35].

Core Viewpoint - The article reflects on the untimely death of Zhao Han, the co-founder and chairman of the well-known restaurant chain Yunhaiyao, emphasizing the impact of his contributions to the promotion of Yunnan cuisine across China and the importance of addressing health issues among entrepreneurs [4][7][15]. Group 1: Zhao Han's Contributions - Zhao Han was instrumental in bringing Yunnan cuisine to a national audience, establishing Yunhaiyao as a leading brand in the mid-to-high-end restaurant sector [15]. - Under Zhao Han's leadership, Yunhaiyao expanded to over 200 locations across 29 cities in three countries, achieving annual revenues exceeding 1 billion yuan [15]. - The restaurant's success is attributed to its strategic positioning in bustling commercial areas, which attracted a stable and significant customer flow [14][15]. Group 2: Health Concerns for Entrepreneurs - Zhao Han's death highlights the increasing prevalence of sudden cardiac events among entrepreneurs, with acute myocardial infarction being a leading cause [17]. - Statistics indicate that approximately 1 million cases of acute myocardial infarction occur annually in China, with a mortality rate exceeding 30% [17]. - Factors contributing to heart attacks include high work intensity, irregular eating habits, emotional fluctuations, smoking, cold exposure, and constipation [18][19][20][21][22][23]. Group 3: Entrepreneurial Challenges - Entrepreneurs often face immense pressure, leading to physical and mental exhaustion, which can result in severe health issues [25][26]. - The article stresses the need for entrepreneurs to prioritize their health and well-being, as success in business should not come at the cost of personal health [26].

在这里看到消费的未来。36氪旗下官方账号。 "那些听不见音乐的人， 认为那些跳舞的人疯了。" 文 ｜ 钟艺璇 编辑 ｜ 乔芊 来源｜ 36氪未来消费（ID：lslb168） 封面来源 ｜ 电影《雨中曲》 以下文章来源于36氪未来消费 ，作者钟艺璇 36氪未来消费 . 9月19日，云海肴发布一则讣告，创始人赵晗因突发心梗已于昨日去世，享年40岁。 云海肴是一家连锁云南菜品牌，2009年，创始人赵晗与好友朱海琴在北京开了第一家云海肴。根据窄门餐眼数据，截至 2025 年 7 月，云海肴在国内 29 座城市拥有 143 家门店，海外新加坡门店5家，也是中国云南菜品牌连锁化代表品牌之一。 赵晗骤然去世后，众多知名餐饮品牌创始人在朋友圈发布悼念和告别，一位创始人告诉36氪，"（赵晗）人不错，典型云南创业 者，实在勤奋。" 这位创始 人的经历从一段对云南菜的执念开始，为了这个执念，他经历过抉择、低谷和漫长的试验。如今，赵晗的朋友圈背景是 一张尼采头像，和一句尼采的经典语录——"那些听不见音乐的人，认为那些跳舞的人疯了"。这也成为赵晗人生最好的注解。 "我的创业史，就是让云南菜走出云南的历程。"在公开场合，赵晗曾多次提到这 ...

"那些听不见音乐的人，认为那些跳舞的人疯了。" 作者 | 钟艺璇 编辑 | 乔芊 今日，云海肴发布一则讣告，创始人赵晗因突发心梗已于昨日去世，享年40岁。 云海肴是一家连锁云南菜品牌，2009年，创始人赵晗与好友朱海琴在北京开了第一家云海肴。根据窄门餐眼数据，截至 2025 年 7 月，云海肴在国内 29 座城市拥有 143 家门店，海外新加坡门店5家，也是中国云南菜品牌连锁化代表品牌之一。 赵晗骤然去世后，众多知名餐饮品牌创始人在朋友圈发布悼念和告别，一位创始人告诉36氪，"（赵晗）人不错，典型云南创业者，实在勤奋。" 这位创始人的经历从一段对云南菜的执念开始，为了这个执念，他经历过抉择、低谷和漫长的试验。如今，赵晗的朋友圈背景是一张尼采头像，和一句尼 采的经典语录——"那些听不见音乐的人，认为那些跳舞的人疯了"。这也成为赵晗人生最好的注解。 "我的创业史，就是让云南菜走出云南的历程。"在公开场合，赵晗曾多次提到这句话。 他是云南人，2004年考入中国人民大学后，远赴北京求学。从大二开始，身边几乎所有人都知道，这个戴眼镜的瘦小伙，"满脑子就想开一家云南菜餐 厅"，执念颇深。 只是后海从不缺创业故事，十余年来 ...

资料图。本文来源：雷递 云海肴创始人赵晗去世：为85后创业者，年仅40岁 天妒英才 9月19日据盛诺一家创始人蔡强向雷递网证实，云海肴创始人赵晗已于昨日在云南昆明去世。蔡强说，疫情和疫情后，餐饮行业承受了太大的压 力。据知情人士透露，赵晗此次去世的原因是心梗。资料显示，赵晗，1985年7月1日出生，当年，赵晗携手堂哥吕志韬、好友户峰阳以及朱海 琴，共同组建了一支80后的餐饮创业团队。创办云海肴初期，目标仅是经营好餐厅。餐厅命名也体现这一初衷——"云"象征着云南菜，"海"代表 着后海地理位置，"肴"是佳肴的寓意。赵晗先后创立云南菜连锁品牌"云海肴"、"刀小蛮"，销售额突破10亿，在餐饮行业摸爬滚打近20年。一位 熟悉赵晗的朋友说，之前只要有赵晗出镜都是哈哈大笑，没想到，才40岁就过世了，真是天妒英才。有行业人士感叹称，创业者压力太大，保重 身体尤为重要。 ■ ...

据知情人士透露，赵晗此次去世的原因是心梗。 9月19日，云海肴董事长赵晗家属发布讣告：吾儿赵晗，因病医治无效，不幸于2025年9月18日14时43分，在昆明同仁医院不幸病逝，享年40周岁。 资料显示，赵晗于1985年7月1日出生，毕业于中国人民大学国学院，2009年与堂哥吕志韬、好友朱海琴等共同创立云海肴，将云南菜带出云南，发展为全国 知名的餐饮品牌，曾获"兴滇人才奖"等荣誉。 随后，云海肴CEO也发布微博确认这一消息，并表示：过去几年餐饮行业经历了很多考验，赵晗也一直承受压力很大，我会带着和赵晗的约定，努力把云海 肴做好，实现我们共同的理想。 2015年，赵晗团队又推出快餐品牌"刀小蛮半只鸡过桥米线"。 | And Concession 餐厅 餐饮业 食品餐饮 连锁餐厅 餐饮服务 餐饮品牌 特色美食 连锁 | | --- | | 所属公司:云南云海肴餐饮管理有限公司 当前融资轮次:A轮 成立日期:21 | | 简介:云南云海肴,致力于提供美味的云南吃食,体验七彩的饮食文化。云海肴主 | | 菜不断，做素菜或用于点缀，体现清淡淳朴、鲜嫩回甜的风味，讲究滋养。隶属于 | | 云幸福馆"、"边境共和国"三大餐饮主 ...

北京商报讯（记者 张天元）9月19日，"云海肴创始人赵晗去世"相关话题登上热搜。北京商报记者了解 到，云南菜品牌"云海肴"创始人赵晗逝世，年仅40岁。据了解，云海肴旗下品牌包括云南菜品牌"云海 肴"和主打粉面的"刀小蛮"等。 ...

资料显示，赵晗出生于1985年7月1日，而云海肴创立于2009年，当时赵晗携手堂哥吕志韬、好友户峰阳 以及朱海琴，共同组建了一支80后的餐饮创业团队。 创办云海肴初期，目标仅是经营好餐厅。餐厅命名也体现这一初衷——"云"象征着云南菜，"海"代表着 后海地理位置，"肴"是佳肴的寓意。 赵晗先后创立云南菜连锁品牌"云海肴"、"刀小蛮"，销售额突破10亿，在餐饮行业摸爬滚打近20年。 一位熟悉赵晗的朋友说，之前只要有赵晗出镜都是哈哈大笑，没想到，才40岁就过世了，真是天妒英 才。 本文系观察者网独家稿件，未经授权，不得转载。 雷递网9月19日消息，据盛诺一家创始人蔡强证实，云海肴创始人赵晗已于今日在云南昆明去世。蔡强 说，疫情和疫情后，餐饮行业承受了太大的压力。 另据知情人士透露，赵晗此次去世的原因是心梗。 ...

Core Viewpoint - The rise of "Yunnan-Guizhou-Sichuan bistro" restaurants reflects a trend in the dining industry where traditional flavors are repackaged for a modern audience, often prioritizing aesthetics and social media appeal over authentic culinary experiences [8][40]. Group 1: Characteristics of Bistro Restaurants - Bistro is originally a French term for a casual eatery serving affordable home-style dishes, characterized by a small size, quick service, and a cozy atmosphere [10][12][13]. - The modern interpretation of bistro has evolved into a marketing label that conveys a sense of leisure and sophistication, often with higher price points and elaborate decor [15][18]. Group 2: Emergence of Yunnan-Guizhou-Sichuan Cuisine - The combination of Yunnan, Guizhou, and Sichuan cuisines has gained popularity due to their unique flavors and the underdevelopment of these regional cuisines in the broader market [30][36]. - Sichuan cuisine has been the most prominent, gaining national recognition since the 1980s, while Yunnan cuisine's rise is linked to tourism growth post-2000 [21][23]. - Guizhou cuisine has recently gained traction, particularly with the popularity of sour soup dishes, which saw a 40% increase in related restaurant openings in 2023 [27][29]. Group 3: Market Dynamics and Consumer Trends - The limited development of Yunnan and Guizhou cuisines presents significant potential for growth, as they currently represent only 2.4% of the Chinese dining market [30]. - The appeal of these cuisines lies in their exotic ingredients and cooking methods, which resonate with consumers seeking unique dining experiences [36][37]. - The trend of "Yunnan-Guizhou-Sichuan bistro" restaurants is driven by capital investment that seeks to capitalize on underexplored culinary niches, often resulting in a superficial representation of the original flavors [38][42]. Group 4: Cultural and Social Implications - The commercialization of Yunnan-Guizhou cuisine has transformed it into a symbol of middle-class aspirations, often detached from its authentic roots [44][46]. - The dining industry increasingly resembles the entertainment sector, where the focus is on creating visually appealing experiences rather than genuine culinary representation [41][43].

Core Viewpoint - The article discusses the evolving landscape of the restaurant industry in China, highlighting a shift from trendy, mass-market dining experiences to a focus on authentic, local cuisine and the importance of genuine customer experiences. Group 1: Market Trends - As of January this year, there are 11,568 Yunnan cuisine restaurants in China, with a decrease of 442 restaurants in one year, indicating a limited market and the transient nature of dining trends [2] - The concentration of restaurant brands in China is low, with a CR5 of less than 3%, leading to a highly fragmented market where businesses must chase trends [3][4] - The 2025 Dazhong Dianping "Must Eat List" shows that nearly 80% of the 3,091 listed restaurants are local small eateries, and over 40% have been in business for more than 10 years, indicating a consumer preference for authenticity and local flavors [5][6] Group 2: Consumer Behavior - The trend of "anti-involution" in the industry is emerging, with businesses returning to the essence of dining, focusing on quality and authenticity rather than just chasing traffic [6][19] - Consumers are increasingly skeptical of artificially inflated reviews, with a 30% year-on-year increase in negative feedback related to incentivized reviews on Dazhong Dianping [13][15] - The "Must Eat List" excludes businesses that engage in review manipulation, reinforcing the importance of genuine customer experiences [16][19] Group 3: Business Strategies - Many businesses are realizing that chasing trends and incentivizing reviews can lead to long-term negative consequences, as evidenced by the high failure rate of trendy restaurants [9][17] - Successful restaurants focus on quality ingredients and traditional cooking methods, which ultimately leads to sustained customer loyalty and recognition [24][30] - The article emphasizes that the market rewards businesses that prioritize authentic culinary experiences over superficial marketing tactics [34][55]