加盟，正困住川菜品牌化？！ 如果问中国第一大菜系是谁，多数人可能会脱口而出"川菜"。它遍布全国，是国民餐桌的"最大公约数"。 但提及知名的川菜连锁品牌，答案却略显尴尬，不仅新川菜品牌屈指可数，就连四川本土诞生、在全国叫得上名号的川菜品牌，亦是少之又少。多数也只 是昙花一现，三五年便销声匿迹。 这背后，是四川本土"加盟快招"模式对川菜生态的深度腐蚀——它将餐饮创业简化成一场追求短期现金流的速成游戏，而非一场关于川菜长期价值的深 耕。 而其根源，或许深埋于四川本土餐饮的路径依赖与经营困境之中。 1 模式依赖： 川菜难做，80%餐饮人倾向于轻赛道 "一菜一格，百菜百味。" 这是英国美食家扶霞·邓洛普三十几年前来到四川后，对川菜产生的更为直观的印象。 群山环绕的盆地气候，让四川宛如一座天然的餐饮乌托邦，这里不仅有成都二荆条辣椒，南充冬菜、九尺鹅肠等优质食材，更坐拥花椒、辣椒、郫县豆瓣 等调味宝库。 得天独厚的物产，也滋养出上千道川菜与小吃的味觉谱系——麻婆豆腐、回锅肉、水煮肉片、酸菜鱼、钵钵鸡、甜皮鸭……每一个，都足以让人"垂涎三 尺"。 正因如此，在上世纪90年代那场波澜壮阔的"出川"浪潮中，川菜馆得以迅速在全国开 ...

Core Insights - The dry steamed dish industry is experiencing a wave of closures, with many small shops failing within a few months of operation [1][3][4] - The rapid expansion of dry steamed dish brands has led to intense competition, resulting in a lack of differentiation among offerings [20][30] - The reliance on fresh ingredients is critical for the success of dry steamed dishes, yet many establishments struggle to maintain quality [25][28] Industry Overview - The trend of opening dry steamed dish shops began with a popular restaurant in Guangdong, which sparked a surge in interest and new openings across various regions [10][11] - The market saw a significant increase in new store openings, with some brands reportedly achieving a turnover rate of over 500% [13][14] - Despite the initial excitement, many entrepreneurs face harsh realities, including unsold equipment and financial losses [6][9] Business Model Challenges - The low entry barriers for starting a dry steamed dish business have led to oversaturation in the market, with many shops offering similar products [15][20] - The operational model often compromises on ingredient freshness, which is essential for customer retention and repeat business [24][25] - The simplistic cooking method reduces the need for skilled chefs, but this also contributes to a lack of quality control [19][22] Consumer Behavior - The pricing strategy varies, with some establishments offering low-cost fast food options while others position themselves as higher-end dining experiences [23][24] - Consumer feedback highlights issues with food freshness and quality, which can deter repeat visits [26][28] - The market's focus on trendy, low-cost offerings may lead to a cycle of short-lived popularity without sustainable growth [30][32] Historical Context - The current situation mirrors past trends in the food industry, where similar concepts like "mala duck" gained popularity but quickly faded due to lack of product differentiation and quality [30][33] - Industry experts suggest that entrepreneurs should consider established food categories with proven longevity rather than chasing fleeting trends [34][35]

以下文章来源于真故研究室 ，作者尹凯 真故研究室 . 真问题，更商业 精品县城生活。 作者 | 尹 凯 编辑｜龚 正 来源 | 真故研究室 (ID：zhengulab） 2020年播出的电视剧《三十而已》中，王漫妮返回老家县城后，连一杯手磨咖啡都喝不到，溢出屏幕的嫌弃感，让准备返乡的年轻人 望而却步。 如今，县城的商业门面早已天翻地覆。瑞幸、奈雪、蜜雪冰城纷纷下沉。尾随这些大牌其后的，是各种将一线城市业态复制到县城的 区域连锁品牌，包括轻食店、火锅店、零食店等。 降维版的它们，一方面让县城青年吃上了健身餐、喝上了精酿啤酒，过上了能对标一线的"精品级县城生活"，但另一方面，千篇一律 的店头也让县城少了些烟火气，关键是部分实力不佳的品牌，还套牢了返乡创业的年轻人。 精品县城生活： 大城市业态的降维版复制 北漂七年的夏天今年5月回到了老家平顶山——一个GDP 只有2700多亿的地级城市，她给自己留出了一年时间做自媒体创业，虽然不 稳定，但幸福感暴增。 以前，她在北京每月花4300元只能租到一间30平小公寓，但在老家花800元就租到了80平的两室一厅，养的猫也由一只变为了两 只。 夏天最大的爱好就是喝酒。在北京时，她 ...