Core Insights - The article highlights the high failure rate of new restaurant ventures, with 70% of new stores closing within three months, indicating a closure rate nearing 80% in the restaurant market by 2025 [1] - It identifies four major "killing plate" categories in the restaurant industry that are short-lived despite appearing trendy and profitable [1] Group 1: Dry Steamed Dishes - A surge in dry steamed dish restaurants, branded as "Shunde Dry Steamed" and "Ningbo Dry Steamed," saw rapid popularity with prices ranging from 15 to 50 yuan, but led to a significant closure wave within six months [2][4] - The lack of differentiation in store design and menu offerings resulted in low customer retention and market trust, as many establishments resorted to using frozen ingredients instead of fresh ones [4] Group 2: Self-Service Beef Ribs - Self-service beef rib restaurants gained traction due to falling beef prices, with a notable 24% drop in wholesale prices by the end of 2024, but faced a rapid decline as prices began to rise again [5][6] - The business model relied heavily on fluctuating beef prices, leading to unsustainable operations as costs increased, with many restaurants reporting losses shortly after opening [6][7] Group 3: Large Pot Braised Dishes - The rise of large pot braised dishes was fueled by viral social media content promoting easy profits, but investigations revealed it to be a scheme targeting naive entrepreneurs [8][11] - Many aspiring business owners found themselves misled by exaggerated success stories, leading to financial losses and unsustainable operations [11] Group 4: 7 Yuan Beef Noodle - The 7 yuan beef noodle concept attracted many entrepreneurs with promises of low costs and quick returns, but resulted in high competition and market saturation, leading to significant financial strain [12][15] - The lack of differentiation and reliance on low prices created a race to the bottom, with many establishments unable to cover basic operational costs due to rising beef prices [15] Conclusion - The common traits among these four categories include low entry barriers, easy replication, and high homogeneity, which obscure the true challenges of achieving sustainable profitability and competitive differentiation in the restaurant industry [16] - The article emphasizes the importance of thorough market understanding and strategic planning before entering the restaurant business, warning against impulsive investments that resemble gambling rather than informed decision-making [16][17]

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]

Core Insights - The article emphasizes the importance of creating popular products for the restaurant industry to enhance performance, with a focus on product innovation and quality improvement through trend release events in 2025 [1] Group 1: Trends in Flavor and Ingredients - The rise of "original flavorism" focuses on maximizing the natural taste of ingredients, with a trend towards more refined flavor profiles, such as the emergence of ginger-spicy dishes in Q1 2025 [3][5] - The demand for healthy eating has led to a surge in products marketed as free from preservatives and additives, aligning with consumer preferences for natural ingredients [7] Group 2: Innovation in Traditional Dishes - Traditional dishes have a strong market acceptance, and minor innovations on these dishes can lead to successful new products, such as variations of the popular Northeast dish "Guo Bao Rou" [9] - The "stacking strategy" in the hot pot industry creates visual impact and high perceived value, with examples of dishes that emphasize quantity and presentation [10] Group 3: New Cooking Techniques and Trends - "Dry steaming" has emerged as a new trend, emphasizing health and the preservation of natural flavors, with significant social media engagement indicating its popularity [12] - The increasing interest in "intangible cultural heritage" foods is being leveraged by restaurant brands to enhance visibility and attract customers, with a notable rise in related discussions on social media platforms [12][13] Group 4: Data-Driven Insights for Product Development - The company aims to utilize big data to identify trends in popular restaurant products, assisting businesses in product innovation and menu optimization to drive revenue growth [15]