Core Viewpoint - Meituan's "Pin Hao Fan" is exploring new supply models to enhance its offerings in the food delivery sector, focusing on collaboration with various restaurants to optimize supply chains and menu standards [3][4]. Group 1: Supply Model Innovation - "Pin Hao Fan" aims to partner with different cuisine types and interested merchants, providing them with location guidance, menu lists, and supply chain support to ensure alignment with Meituan's delivery needs [3]. - The team is currently developing new dishes and will create corresponding selection lists and process standards for various cuisines [4]. - The competition in the food delivery sector is intensifying, with supply-side innovation becoming a critical factor influencing user perception and long-term competitiveness [4][5]. Group 2: Performance and Market Position - "Pin Hao Fan" has proven its value during peak competition, becoming a significant driver of order volume, with daily orders exceeding 35 million [5]. - Despite initial losses, the rapid growth in order volume has justified continued investment in "Pin Hao Fan," which has become a crucial part of Meituan's strategy [5]. - The brand's perception among younger consumers is mixed, with a focus on improving supply quality to enhance its market position [5][6]. Group 3: Strategic Initiatives - The "Wan Jia Brand" initiative launched in July aims to support 10,000 well-known restaurant brands with traffic allocation and customized services, with over 5,000 brands currently participating [6]. - Collaborations with international fast-food giants for C2M (Consumer to Manufacturer) strategies are underway, allowing for tailored product offerings based on consumer insights [6]. - Meituan's strategy includes deeper engagement with small and medium-sized businesses to ensure a more reliable and standardized supply [6]. Group 4: Long-term Outlook - Meituan's management emphasizes a shift from capital-driven growth to efficiency and innovation-driven models, indicating that supply-side innovation and service upgrades are essential for sustainable growth in the restaurant service industry [7].