以下文章来源于灵兽 ，作者晴山 灵兽 . 专注零售，聚焦消费。商业改变世界。你们负责改变世界，我们带你们改造商业。灵兽，零售消费行业 头部新媒体平台，为商业原创报道而生。投稿及合作：lingshouke@126.com 本文来自微信公众号： 灵兽 ，作者：晴山 "一碗面估值一个亿"——曾是2021年新消费语境下资本圈的"共识"，到了2025年的时间节点，却被 当成了行业笑谈。 五年前，新消费赛道火得一塌糊涂，也一度成为创业者与资本共同追逐的风口。那时候行业内流行一 句话：每一种传统消费品都值得被重做一遍。 如今来看，这句话没错，但重做的方式和结果，跟当初想象的完全不一样。 2025年9月，墨茉点心局在小红书发布公告称，自2025年9月1日起，暂时关闭邵阳、株洲、常德、衡 阳外区门店，仅保留衡阳蒸湘万达店。至此，这个曾经席卷全国的新中式烘焙品牌，全国门店仅剩 29家，其中28家集中在长沙，战略重心回归长沙大本营。 从"单店估值过亿"到"退守长沙一城"，墨茉点心局只用了四年。而它不是个例。 风口上的猪会飞，但风停了，猪就会摔下来。而那些从不指望风的人，反而走得更远。 同样是2025年，钟薛高在破产审查程序中陷入经 ...

韩路二么乃的茶叶店。 韩路二么乃检查茶叶品质。本组图片均由西海新闻记者 祁晓军 摄 韩路二么乃，这位来自化隆的拉面匠人，用二十五载光阴丈量了大半个中国。与无数走出大山的同乡一样， 他怀揣着开一家拉面馆养家糊口的朴素愿望，期待着能通过自己的手艺过上更好的生活。然而，命运却为他 安排了另一条道路——在经营拉面馆十多年后，他毅然将店铺转让后回到故乡，投身于茶叶生意。 谈及这段经历，韩路二么乃眼中闪烁着智慧的光芒。他坦言，在外闯荡的岁月里，他的视野更加开阔了、思 路更加清晰了。在他看来，茶叶生意的利润空间远非拉面馆能比。如今，他以一种全新的方式继续参与着拉 面产业：将从全国各地精选而来的茶叶，配送到大江南北的拉面店里，为这碗承载着乡愁与梦想的拉面，增 添一抹别样的清香。 西海新闻记者 赵俊杰 张昕岳 1 一碗面，走出大山 韩路二么乃家住化隆县昂思多镇，从小家里就靠种地和放羊过日子。日子一天天过去，太阳升起又落下，眼 前的生活就像一条永远走不完的路，一眼望不到尽头。可就在他18岁那年，有个从外地打工回来的老乡，跟 他说了句话，就像在他心里点了一把火："开拉面馆可以赚钱。" "家里实在太穷了，就想出去争口气。"这个简单的 ...

来源：央视财经 防弹衣 吴奇解释，其实"炒冷饭"的答案不在灶台上，而在米饭的微观结构里。他表示，刚煮好的米饭，淀粉分 子处于松散状态，冷却后，淀粉链之间会形成更多氢键，就像一张渔网被加密了，网格变小、结构更紧 实，米粒因此变得"坚挺"。正因如此，冷饭下锅后不易糊化、粘连，更容易炒出粒粒分明、干香可口的 效果。 撒贝宁幽默地总结："你以为你炒的是饭？其实你调控的是分子链之间的距离！"而这，仅仅是厨房科学 的冰山一角。为什么拉面越拉越筋道？为什么和面要反复揉搓？这些日常操作，其实都涉及高分子链的 延展、纠缠与重组，属于大分子物理学的研究范畴。甚至看似毫不相关的古籍修复，也离不开对纸张纤 维等大分子材料各项性能的理解。 保鲜膜和 相信大家一定听过不少厨房里的"小妙招"：蛋炒饭要用冷米饭、饺子馅要朝一个方向搅拌、爽滑的肠粉 则非陈米不可……这些代代相传的经验，看似只是生活智慧，但实际上暗藏着食物中淀粉、蛋白质这些 大分子变化的科学规律。 本期《开讲啦》邀请到一位潜入厨房的"分子侦探"——中国科学院院士、大分子物理学家吴奇，他不执 锅铲，却以大分子物理学的"编织术"为钥匙，带领观众揭开一道道家常美味背后的科学密码，开启 ...

日本观光厅 2024 年 4 月以后的 " 入境游客消费动向调查 " 还提供调查问卷信息（个人数据）。通过分析相关内容，可以实施比观光厅的报告更 为细致的分析（图片来源： IYO/PIXTA ） 编者荐语： 日经中文网"开设了"日经BP精选"栏目。日经BP是日本经济新闻社媒体集团的一员，成立于1969年。作为日本领先的B2B媒体公司，聚焦经 营管理、专业技术及生活时尚三大主要领域。敬请读者关注。 以下文章来源于日经BP ，作者日经BP 日经BP . 日经BP成立于1969年4月, 隶属于日本经济新闻社集团。作为日本领先的B2B媒体公司，我们聚焦"经营管理"、"专业技术"及"生活时尚"三大 主要领域，满足客户多元化的需求。 阅读更多内容请点击下方" 阅读原文 " （本文由日经BP提供） 提到日本料理，一般会联想到 寿司 及 天妇罗 等，但我们通过分析日本观光厅公布的约 10 万份 " 个人问卷 " 的自由回答内容发现， 排在 " 访日游客最满意美食 " 第 1 位的是 拉面 。而最受欢迎的拉面店方面， 一风堂 只排第 2 ，以压倒性优势排在第 1 的是 …… 品尝美食是日本旅行中的一大乐趣，也是吸引入境游客（访 ...

Core Viewpoint - The article discusses how Japanese restaurants, particularly conveyor belt sushi chains like Sushiro and Hamazushi, have thrived in China amidst a challenging domestic dining environment, leveraging lessons learned from Japan's "lost 30 years" of economic stagnation [4][15]. Group 1: Performance of Japanese Sushi Chains - Sushiro and Hamazushi have become popular in China, with long wait times and impressive market performance, as evidenced by Sushiro's parent company Food & Life's stock price increasing 2.7 times over two years [4]. - The average customer spending at Sushiro is around 120 RMB, while Hamazushi is about 80 RMB, which is relatively high compared to other domestic dining options like Haidilao and Green Tea [7]. - Sushiro's table turnover rate can reach 10 to 15 during peak times, allowing for a quick return on investment, reportedly within 1 to 1.5 years [7]. Group 2: Cost Control and Efficiency - Japanese sushi chains have developed operational efficiencies that allow them to thrive despite high ingredient costs, with raw material costs accounting for 40-50% of total costs in Japan [9]. - Technological advancements have significantly reduced waste rates in conveyor belt sushi restaurants from around 13% to 1%, enhancing profitability [11]. - The business model of conveyor belt sushi has evolved to prioritize efficiency, with a focus on minimizing service time and maximizing table turnover [12]. Group 3: Impact of Japan's Economic History - The "lost 30 years" in Japan led to a culture of cost-cutting and efficiency, shaping the operational strategies of successful restaurant chains like Sushiro and Salvia [15][17]. - Salvia's success is attributed to simultaneous optimization of store layouts and supply chains, allowing for faster service and reduced operational costs [16]. - The vertical supply chain model has been crucial for Japanese restaurants, enabling them to maintain quality and lower prices by controlling the entire production process [17]. Group 4: Unique Business Models and Innovations - The article highlights the importance of "performance" in the dining experience, where Japanese restaurants excel in creating engaging environments that enhance customer satisfaction [21]. - Innovations in the sushi industry, such as automated systems for order processing and freshness management, have contributed to operational efficiency and customer experience [10]. - The emergence of new dining concepts in Japan, such as conveyor belt barbecue, indicates a trend towards innovative dining experiences that could be adapted in other markets [13]. Group 5: Challenges and Opportunities for Chinese Restaurants - Chinese restaurants looking to expand into Japan must understand the cultural differences and adapt their business models accordingly, as Japanese dining culture emphasizes a unique customer experience [39][40]. - The article suggests that successful Chinese brands entering Japan should focus on performance and customer engagement to differentiate themselves in a competitive market [42]. - The long-term stability of restaurant operations in Japan, despite lower profit margins, presents an opportunity for brands willing to invest in the market [46].

Core Points - A video surfaced showing multiple black insects in a bowl at a Wonton restaurant in Shenzhen, prompting an investigation by local authorities [1][3] - The restaurant was ordered to cease operations and undergo rectification after the incident [1][3] - The affected restaurant has been marked as "closed" on review platforms, indicating immediate action taken by regulatory bodies [3][5] Summary by Sections Incident Details - A customer reported finding several black insects in their noodle soup at the Wonton restaurant located in Shenzhen's Bao'an district [1] - The incident was documented in a video that gained attention on social media [1] Regulatory Response - The Shenzhen Bao'an District Market Supervision Bureau responded promptly, sending officials to investigate the matter [3] - The restaurant was subjected to administrative measures, including being sealed off and ordered to rectify the situation [3] Customer Compensation - The restaurant reportedly compensated the affected customer ten times the order amount following the incident [1]

Core Insights - The article highlights the unexpected rise to fame of a street vendor known as "Chicken Chop Brother" during the National Day holiday in China, where his 6 yuan chicken chop became a viral sensation, attracting long queues and significant media attention [1][4][8]. Group 1: Popularity and Impact - The "Chicken Chop Brother" gained immense popularity, with his related topics trending on major platforms nine times during the holiday, showcasing a peak of four entries on the same day [1][3]. - His live streaming sessions attracted over 14 million viewers on the first day of the holiday, with average daily views ranging from 7 million to 8 million thereafter [5][7]. - The phenomenon not only boosted his personal brand but also significantly increased sales for nearby vendors, with chicken chop-related orders on Douyin increasing by 56% year-on-year [7][8]. Group 2: Business Model and Strategy - The vendor's success is attributed to his unique service approach, providing high emotional value and customer interaction, which has been described as offering 60 yuan worth of emotional value for a 6 yuan chicken chop [11]. - He has maintained a strong commitment to quality and customer service, refusing to expand his business through franchising or to compromise on his principles despite the surge in popularity [12][16]. - The local government has recognized his influence, appointing him as a cultural tourism ambassador and integrating him into official promotional efforts [9][20]. Group 3: Challenges and Future Outlook - Despite the success, there are concerns about sustainability, as the vendor faces challenges such as fatigue from long working hours and the potential for over-commercialization of his brand [13][15]. - The article draws parallels with other viral street vendors, emphasizing the need for ongoing engagement and emotional connection with customers to maintain popularity [17][19]. - The local tourism sector is working to capitalize on this surge in interest, implementing measures to enhance visitor experience and ensure that the momentum does not fade post-holiday [20][21].

Group 1 - The event "Eight Universities Food Carnival" was organized by the Xueyuan Road and Huayuan Road streets, showcasing culinary offerings from eight renowned universities in Beijing [3][8]. - The catering service center from the university participated with 20 chefs, preparing over 17 classic and innovative dishes, including popular items like egg waffles and grilled squid [3][10]. - The event provided a unique opportunity for citizens to experience the signature dishes of the universities, with a total of 8 food stalls and 1 cultural mooncake stall set up [3][8]. Group 2 - The food carnival highlighted the rich culinary culture of the eight universities, which were established during the 1952 national higher education adjustment [8]. - The event ran daily from 11 AM to 8 PM, allowing citizens to enjoy a variety of hidden menu items from university cafeterias [8][10]. - The grilled squid from China University of Mining and Technology (Beijing) was particularly popular, being referred to as the "best-seller" of the university's night market [10].

Group 1 - The Korean exhibition group, organized by the Korea Agro-Fisheries & Food Trade Corporation (aT), showcased unique local agricultural products and interactive experiences, attracting numerous visitors and promoting cultural exchange between China and South Korea [3][7][12] - The exhibition featured eight high-quality food companies from South Korea, presenting a variety of health products including rice wine, ramen, nut snacks, red ginseng, and infant formula, reflecting the diversity and high quality of Korean food [7][12] - Free tasting and sampling activities were set up to allow visitors to experience Korean agricultural products firsthand, enhancing interaction and showcasing the taste and value of the products, which received positive feedback from attendees [12][14] Group 2 - The aT prepared custom eco-friendly bags for visitors, which were well-received and appreciated for their stylish design and practicality, further enhancing the positive perception of Korean brands among attendees [14][16] - The aT representative emphasized the importance of this exhibition as a significant connection between high-quality Korean food and consumers in Southwest China, expressing commitment to continue promoting such exchange activities in the future [16]

Core Viewpoint - The Chinese catering market is projected to reach 2.85 trillion yuan in the first half of 2025, showing a slight year-on-year increase of 4.1%, but this growth masks significant challenges, including the closure of 1.61 million restaurants, with an expected total of over 3 million closures for the year, particularly affecting small and medium-sized businesses [1][3][21] Group 1: Current Situation - The overall market shows a slight increase, but the growth rate is slowing, with a negative revenue growth of 0.4% for large catering enterprises, marking the first decline since 2023 [3][5] - The chain restaurant sector is expanding, with a chain rate reaching 24%, while small businesses struggle, with a survival rate of less than 30% for single-store operations [3][12] Group 2: Challenges - The "ban on alcohol" policy has severely impacted high-margin alcohol sales, while new social security regulations have increased labor costs by an average of 20% [4][5] - The fast food sector is particularly hard hit, with a closure rate of 22.66% in the first half of the year, driven by intense competition and price wars among low-barrier entrants [7][8] Group 3: Policy Impact - The implementation of the "ban on alcohol" in May 2025 has led to a 40% drop in business banquet orders for high-end restaurants, significantly affecting their profit structures [5][6] - New social security rules have placed small and micro businesses in a precarious position, with increased costs leading to closures [5][7] Group 4: Cost Pressures - Rising costs for ingredients and rent are squeezing margins, with pork prices up 28% and vegetable prices rising over 30% [8][9] - The average closure rate for fast food outlets is significantly higher than the industry average, with specific categories like crayfish and spicy hot pot seeing closure rates of 37.2% and 31.8%, respectively [7][8] Group 5: Consumer Behavior Changes - Consumer spending patterns are shifting, with an 8.3% decline in average order value and a rise in orders below 30 yuan, indicating a trend towards budget-friendly dining [9][10] - Health-conscious choices are driving demand for low-fat and low-sugar options, leading to a 45% increase in orders for healthier brands [9][10] Group 6: Opportunities for Innovation - Leading brands are leveraging supply chain integration and digital management to create competitive advantages, with chain restaurant rates expected to exceed 24% by 2025 [12][16] - The adoption of AI and IoT technologies is enhancing operational efficiency, with significant cost savings reported by brands implementing these innovations [17][20] Group 7: Market Resilience - The lower-tier market is showing resilience, with county-level dining establishments benefiting from lower rents and community ties, leading to growth despite broader industry challenges [18][20] - Green dining initiatives are gaining traction, with brands adopting sustainable practices and benefiting from government incentives [20][21]