在预制菜行业走向规范化的过程中,优秀企业已经率先践行高标准。知名速冻调理肉制品品牌如意三宝 便是其中之一。该品牌旗下的手抓扇子骨、黑椒牛仔骨等产品,严格遵循不添加防腐剂的原则,依托现代 食品加工技术确保产品品质,获得了业内的广泛认可和优秀口碑,也获得了诸多食品类奖项的认可,如国际 蒙特奖、国际美味奖、iSEE全球美味奖等。 大众餐饮因要满足出餐快、菜品全、消费量大的需求,快速推进了餐饮工业化的发展。许多菜品以半成 品的方式存于后厨,提升了厨房的料理效率。然而行业快速发展的同时,标准缺失问题日益凸显。现实中, 预制菜行业准入门槛低,市场上鱼龙混杂,存在食品安全、质量隐患。标准缺失,特别是国家标准缺失,难 以实现原材料追溯、标准化生产和冷链物流配送,也会导致偷工减料、食材不新鲜等问题,不仅侵犯消费 者合法权益,也严重影响行业的健康发展。 针对行业乱象,政府部门积极回应。2024年3月,市场监管总局等六部门联合印发《关于加强预制菜食品 安全监管 促进产业高质量发展的通知》,首次在国家层面明确预制菜的定义和范围。近日,国务院食安办 再次表示,已组织多部门认真研究,加快推进预制菜国家标准制定,大力推广餐饮环节使用预制菜 ...

Core Insights - The Chinese catering market is experiencing a significant transformation amid slowing growth, with a reported year-on-year revenue increase of only 3.3% from January to September 2025, indicating a shift towards "incremental slowdown and stock competition" [1] - The competition in the catering market has shifted from category expansion to deepening consumer scenarios, with chain brands penetrating lower-tier markets and regional cuisines gaining popularity due to cultural recognition [3] - The brand Ruyi Sanbao has effectively captured market trends by focusing on traditional ingredients like pig fan bones since 2017, creating a diversified product matrix that caters to both B-end and C-end markets [3][5] Industry Trends - The catering market is witnessing a notable trend of market differentiation, with an increase in the number of local cuisine outlets such as Yunnan and Guizhou dishes, as well as Jiangxi stir-fry [1] - Ruyi Sanbao's strategy of product matrix development allows its offerings to thrive in various dining scenarios, such as transforming the same dish into a banquet centerpiece or a popular night snack [7] - The brand's commitment to quality is evidenced by multiple international awards, which enhance product differentiation and build trust with customers in both B-end and C-end markets [7] Company Strategy - Ruyi Sanbao's deep focus on the pig fan bone category began during a relatively blank period in the industry, launching successful products like hand-held pig fan bones and cumin-flavored pig fan bones in 2018 and 2019, respectively [5] - The company plans to continue its scene-driven innovation strategy, aiming to explore more niche scenarios and provide high-adaptability ingredient solutions through technological upgrades and flavor innovations [9] - The future of the catering market belongs to brands that can accurately connect "people, goods, and scenes," and Ruyi Sanbao's approach serves as a reference for the industry, emphasizing the value of deeply exploring niche scenarios over blind expansion [9]