然而，从高光坠入谷底，不过转瞬之间。沙拉食刻到底经历了什么？自提柜餐饮零售模式，到底走得通吗？ "还我血汗钱！"、"违约金拖了三四个月"、"创始人被悬赏执行了，工资仍然没影……" 曾经备受资本追捧的轻食巨头 "沙拉食刻"，正陷入一场全面的信任危机。 从消费者退费无门、员工薪资被长期拖欠，到加盟商款项迟迟未退，多方维权声浪在社交平台持续发酵。 与此同时，布局在写字楼的大部分智能餐柜也长期处于 "打烊" 状态，业务基本陷于瘫痪。 而就在这场危机爆发前，沙拉食刻还是资本的 "宠儿"：不仅累计融资上亿元，还签约周杰伦担任品牌代言人，可谓风光无两。 1 "轻食巨头"暴雷 身陷欠薪、欠款危机，创始人遭悬赏执行 这家以"自提柜餐饮零售"模式红极一时的轻食品牌，究竟因何走到这一步？ 1、曾获亿元融资，邀请周杰伦作为品牌代言人 沙拉食刻，成立于2020年，主打预制沙拉与中式餐品。 其产品线既涵盖蜜汁鸡胸肉谷物沙拉、缤纷海藻果蔬沙拉等多款轻食沙拉，同时也提供咖喱鸡扒饭、黑椒牛肉烤意面、欧包等中西式快餐，整体客单价维 持在15元左右，突出高性价比定位。 在渠道模式上，不同于其他轻食品牌将渠道集中在外卖、便利店超市或者线下餐饮店，沙 ...

39元的牛角包、76元的欧包…… "新奇贵"正成为 外来品牌面包店的新标签 近日 一家"沪籍"网红面包店在厦开业 尽管产品单价不低 仍吸引大批消费者前往打卡 顾客在网红面包店内排队买单。（本报记者 杨霞瑜 摄） 连日来，记者走访发现，中高端面包品牌普遍主打"品质、健康与社交体验"概念。业内人士及市场专家指出，网红面包的高价主要源于原料、人力及租金 成本的上扬，并叠加了品牌溢价与营销策略。 外来烘焙品牌汇聚鹭岛 定价高成常态 在位于嘉禾路一家新开业的 "沪籍"网红面包店内 三色贝果、海盐奶油卷、 肉桂多拿滋等产品琳琅满目 店内顾客络绎不绝 店员正准备上架欧包。（本报记者 杨霞瑜 摄） "现在的面包价格越来越高，但一个欧包76元还是让我很惊讶。"市民朱女士表示，她尝过许多地方的面包，仍对这一品牌的定价感到意外。同样在店内选 购的小林感慨道：" 一个面包的价格相当于我一顿午餐，我的消费观都被刷新了。" 尽管高价面包引发部分消费者吐槽 仍有一些年轻人排队抢购 以湖滨东路一家法式网红面包店为例 开业初期曾出现 大排长龙、代排代购的现象 网红面包店内大排长队。（本报记者 杨霞瑜 摄） 10月28日上午 记者在这家法式网红 ...

Summary of the Conference Call Company and Industry - **Company**: 桃李面包 (Taoli Bread) - **Industry**: Bakery and Bread Products Key Points and Arguments 1. **Overall Performance**: The company's performance in the third quarter was in line with expectations despite challenges in the economic environment and channel transformations [2][3] 2. **Channel Transformation Challenges**: The difficulties in channel transformation were greater than anticipated, particularly in regions like Northeast and North China, which did not meet expectations [2][3] 3. **Long-term Market Confidence**: The company remains confident in the long-term market outlook and is committed to improving its current environment, including brand promotion and R&D expenses [3] 4. **Product Structure Changes**: The product structure is evolving, with a focus on increasing the variety of products, including pre-packaged items and online offerings [5][6] 5. **Consumer Behavior Changes**: There is a notable shift in consumer purchasing habits, with more diverse channels for buying bread, including online platforms like Pinduoduo and Douyin [6][7] 6. **Industry Entry Barriers**: The bakery industry has low entry barriers, leading to increased competition, but few can sustain quality and longevity in the market [7] 7. **Focus on Health and Variety**: The company aims to provide fresh and healthy products while meeting diverse consumer needs, emphasizing the importance of adapting to market changes [7][8] 8. **Sales Growth in Central China**: The Central China region has shown double-digit growth, attributed to increased efforts in channel development and the opening of new stores [13][14] 9. **Online Sales Growth**: Online sales are projected to reach nearly 10% of total sales, with ongoing promotional activities to boost this segment [14][15] 10. **Product Development for Large Clients**: The company is actively working on product customization and development for large retail clients, adapting to their changing needs [11][12] 11. **Capital Expenditure and Depreciation**: The company has completed significant capital expenditures, and the pressure from depreciation is expected to ease moving forward [22][30] 12. **Industry Competition and Market Dynamics**: The industry is experiencing pressure, particularly among mid-sized companies, with a trend towards smaller, more flexible producers entering the market [23][24] 13. **Future Outlook**: The company is optimistic about future performance, expecting improvements in revenue and profit, with a more precise forecast to be provided after Q4 [30][31] Other Important but Overlooked Content 1. **Management Adjustments**: The company is making gradual adjustments to its management structure to align with business model changes, focusing on stability while adapting to market demands [27][28] 2. **Consumer Education**: There is a need for better consumer education regarding product quality and differentiation in the bakery sector [24][25] 3. **Private Domain Traffic**: The company is exploring opportunities in private domain traffic, such as catering to specific institutional needs [26]

在东京八王子南大泽，有一家不起眼的面包店「Cicoute Bakery」的门口，总是提前排起队伍。空 气中弥漫着欧包刚出炉的香气，但吸引人排队的不只是味道——而是那种能让人记住的温暖。 店里的面包，从小麦田到餐桌，都能找到故事：田里吹过的风、农家脸上的笑、四季更迭的颜色， 还有主厨北村千里二十多年不变的坚持。 再此之前，和众多日本普通人一样，喜欢吃甜面包和高油高糖的面包，她常常会感觉对于胃和身体 负担过重。这让她开始怀疑："面包真的对身体好吗？" 主厨北村千里 大学毕业后，北村原本打算做影像创作，甚至去读了8毫米电影的学校。但在当时的就业低谷期，找 工作困难，而摄影行业的谋生之路更是遥不可及。 那时，她在电视节目《料理之铁人》兼职，有一次活动上，一个超大的法棍摆在展台上，带来意想 不到的冲击—— "我被它的气势震慑住了，心想，面包太厉害了吧！那一刻我就想，要不我去试试做面包。" 之后她马上就去应聘了"Afternoon Tea Room"的烘焙部。第一次进入面包的世界，她就彻底沉迷。 "每天都能吃到最爱的面包，这本身就太幸福了。看着面团在烤箱里膨胀、上色，我每天都被感动得 不行。整个人像被彻底染上了——太厉害 ...