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“剩菜盲盒”要盛满安全
Jing Ji Ri Bao· 2025-07-17 00:08
Core Viewpoint - The "leftover blind box" concept is gaining popularity among consumers due to its affordability, substantial portions, and the surprise element, combining fun with environmental consciousness [1] Group 1: Consumer Appeal - The "leftover blind box" offers a unique shopping experience by packaging near-expiry or unsold food items randomly, making it attractive to young consumers [1] - This approach not only reduces food waste but also promotes the values of saving food and opposing wastefulness, showcasing innovation and positive societal impact [1] Group 2: Food Safety Concerns - Despite its benefits, the potential food safety risks associated with "leftover blind boxes" cannot be overlooked, as consumers cannot know specific details like production dates and storage conditions beforehand [1] - There is a risk of merchants engaging in unethical practices such as selling expired products or substandard items due to the inherent nature of blind boxes [1] Group 3: Industry Recommendations - Merchants must prioritize food safety and quality by adhering to food safety standards and clearly labeling essential information on the blind boxes, including food types, ingredients, and expiration dates [2] - Industry associations should encourage self-regulation among merchants and impose stricter penalties for violations to create a deterrent effect [2] - Regulatory bodies need to establish clear food safety standards and monitor the supply chain effectively to ensure the safety and compliance of leftover food sources [2] - Consumer education through awareness campaigns is crucial to enhance understanding of potential risks associated with "leftover blind boxes" and to promote rational consumption [2]
美国青年成都创业记:在“剩菜盲盒”里感受城市温度
Zhong Guo Xin Wen Wang· 2025-07-15 13:50
Core Insights - The article highlights the entrepreneurial journey of an American youth, Rocco, who has successfully established a "leftover blind box" platform in Chengdu, China, aimed at reducing food waste while providing affordable meals to consumers [1][2]. Company Overview - Rocco's platform allows restaurants to sell unsold food at a low price, transforming potential waste into a valuable product for consumers [2]. - The initiative began after Rocco discovered that a hotel was wasting 800 kilograms of food weekly, much of which was still edible [2]. Industry Context - The "leftover blind box" concept has become a unique feature of Chengdu's dining scene, reflecting a growing awareness and action against food waste in the restaurant industry [2]. - Rocco's experience illustrates the cultural nuances of doing business in China, where communication barriers exist but can be overcome with sincerity and persistence [4]. Market Dynamics - Chengdu's entrepreneurial environment is characterized by lower costs compared to the U.S., with Rocco noting that the cost of starting a business in Chengdu is only one-fifth of that in America [4]. - The local population's curiosity and willingness to try new ideas have contributed to the platform's acceptance and growth [4]. Social Impact - The platform not only addresses food waste but also fosters a sense of community, as evidenced by positive feedback from customers who appreciate the meaningfulness of their meals [5]. - Rocco's integration into Chengdu's lifestyle, including local activities and friendships, underscores the social dimension of his entrepreneurial venture [5].
五星级酒店摆地摊日入3万元,出摊37分钟售罄!经理:不在乎别人说摆地摊掉价
新浪财经· 2025-07-07 00:43
Core Viewpoint - The recent trend of luxury hotels in Zhengzhou engaging in street vending has sparked significant public interest, showcasing a shift in strategy to attract more customers and redefine perceptions of high-end establishments [1][3]. Group 1: Hotel Street Vending - A five-star hotel in Zhengzhou reported a daily revenue of approximately 30,000 yuan from street vending, selling items like crayfish at 38 yuan per pound, with all stock sold out within 37 minutes [1]. - The hotel management expressed indifference to criticisms regarding the perceived loss of prestige from street vending, emphasizing the success of the initiative [1]. Group 2: Customer Reactions - Customers have shown positive responses to the pricing and quality of food offered at these hotel street stalls, with many stating that the prices are comparable to local options [3]. - The initiative has attracted new customers who previously hesitated to visit the hotel, indicating a successful outreach strategy [3]. Group 3: Broader Industry Trends - Many luxury hotels are adopting similar strategies, such as selling "leftover" blind boxes and offering affordable breakfast options, to increase foot traffic and revenue [8]. - Examples include the Hilton Garden Inn in Shenzhen selling blind boxes of unsold food at a significant discount and various hotels offering breakfast packages at low prices [8]. Group 4: Industry Performance Metrics - Data from the Beijing Municipal Bureau of Culture and Tourism indicates a decline in the number of five-star hotels, with a drop from 850 in 2020 to 736 by the third quarter of 2024, reflecting a loss of 114 hotels in less than five years [9]. - The average room price for five-star hotels fell to 599.72 yuan, a year-on-year decrease of 4.78%, with an average occupancy rate of only 60.73% [9].
艺康集团:2025年餐饮消费洞察报告
Sou Hu Cai Jing· 2025-07-03 08:19
Group 1 - The report identifies five new consumption logics in the catering industry: cost-performance logic, big product logic, pre-made plus on-site logic, multi-engine logic, and light social logic [1][5][10] - The cost-performance logic highlights that Generation Z consumers prioritize high cost-performance and emotional value, leading to trends like the popularity of "leftover blind boxes" [1][12][13] - The big product logic emphasizes that successful big products rely on cost-performance or unique features, fostering consumer loyalty while balancing innovation and tradition [1][20][22] Group 2 - The report indicates that the chain small store model is emerging as a new trend in the industry, characterized by low costs and high efficiency, suitable for fragmented social interactions [2][6] - Key competitive points for the chain small store model include product iteration innovation, supply chain flexibility, investment in store equipment, deep digitalization, and food safety crisis management [2][6][22] - The report reflects a profound transformation in the catering industry regarding consumer demand and operational models, providing directional guidance for industry development [2][6] Group 3 - The report notes that the catering industry is experiencing a significant industrialization and digitalization revolution, with pre-made industrialization becoming a major trend [27][28] - The pre-made industrialization is driven by breakthroughs in commercial efficiency, rising consumer demands for food safety and convenience, and supportive policy incentives [27][28] - The report predicts that the pre-made food market in China will exceed 500 billion yuan in 2024, with a growth rate of over 20% [37] Group 4 - The report highlights the importance of blending public and private domain operations in catering, with public domain traffic including offline natural traffic and online platforms, while private domain traffic focuses on refined operations to enhance customer loyalty [40][41] - The integration of "dine-in + retail" models is noted as a new trend, effectively improving space efficiency and meeting diverse consumer needs [36][34] - The report emphasizes that the catering industry's revenue structure is evolving from a single dine-in model to a dual-driven model of "dine-in + delivery" [34][36]
面包店“剩菜盲盒”暴打网红烘焙店
东京烘焙职业人· 2025-04-25 07:23
以下文章来源于新消费101 ,作者考拉是只鹿 新消费101 . 《商业评论》出品,原新零售商业评论,用深度案例、前沿观点,和你一起探索新零售的1001种可能。 作者:考拉是只鹿 | 编辑:小鱼 "谁会和钱过不去呢? " 好文3668字 | 6分钟阅读 图源自 电影《幸福的面包》 " 下午 5 点抢 ' 剩菜盲盒 ' ,比抢演唱会门票还拼。 " 这是 " 面包脑袋 " 的 Ruby 最近生活的真实写照,甚至为此每天都按时设起了闹钟。 走进上海某网红路上的某网红烘焙店,货架上 " 日本进口面粉 "" 法国百年酵母 " 的标签与价签交 相辉映: 18 元一个海盐卷; 28 元一个贝果; 38 元一个水果挞 ……Ruby 的耳边仿佛响起了 《价格刺客狂想曲》。 网红面包的价值究竟有几许? 曾几何时, Ruby 也沉迷于小红书上的网红烘焙店无法自拔,甚至还煞有介事地将其价值分成三个 层面:一是食物本身的价值;二是颜值带来的情绪价值;三是网红属性赋予的社交价值。 Ruby 不是一个人在战斗。 小红书上,网友们纷纷自行发起了 # 剩菜盲盒生存挑战 # ,面包成了其中的主力军: "15 元任选 5 个,开出口蘑芝士包算你赢 ...