今日多条要点，一起来看详情↓ ↓ ↓ 京东旗下餐饮品牌"七鲜小厨"启动全国经营合伙人招募 12月29日消息，京东旗下品质餐饮品牌七鲜小厨正式宣布，启动面向全国的经营合伙人招募计划，首批开放京津冀、长三角、珠三角三大核心区域。目 前，七鲜小厨哈尔滨首店已开业，深圳、广州、上海、天津等多地新店将于2026年1月集中亮相，并计划在同年完成国内所有一二线城市的布局。 点击添加图片描述 （最多60个字） 图：七鲜小厨 三只松鼠全国首批7家生活馆落地 中国超市现场制售食品规模突破千亿元 12月29日，中国连锁经营协会发布《2025超市现场制售食品发展现状与发展路径研究报告》显示，我国超市现场制售食品市场规模已突破1000亿元，百强 企业销售占比普遍达10%-20%，成为驱动实体超市增长的核心力量。报告指出，该业务在调改中已成门店"标配"，但面临分类标准混乱、高成本压力及人 才短缺等挑战。协会强调企业需从引流工具转向体系化运营，通过标准化、数字化提升效率，构建从"卖商品"到"卖生活方式"的新生态。 12月26日至28日，三只松鼠在皖南地区开出全国首批7家生活馆标准店，标志着企业加速向全品类社区零售转型。新门店覆盖烘焙、熟食 ...

Core Insights - Haidilao has introduced smaller hot pots and smaller portion dishes in response to changing consumer preferences, particularly targeting the growing "one-person meal" trend among young consumers [1][8][9] - The introduction of these options aims to provide a more affordable dining experience while maintaining quality, aligning with the "value for money" mindset prevalent in today's economic climate [11][12] Group 1: Product Offerings - Haidilao has added small pot options with eight types of broth priced between 16 to 22 yuan, catering to individual diners [1][3] - The menu now includes 35 types of meat dishes, 18 types of vegetable dishes, and 3 types of snacks, with ongoing updates to the offerings [3][4] - The small portion dishes are available only during weekdays from 9 AM to 5 PM, and the rollout is still in a trial phase across select locations [6] Group 2: Consumer Trends - The rise of the "single economy" reflects a growing demand for individual dining experiences, with small hot pots fitting well into the fast-paced lifestyle of young consumers [9][11] - The trend of "value-for-money" dining is becoming more pronounced, as consumers seek affordable yet quality dining options amid economic uncertainties [11][12] - The fast-casual dining trend is evident, with many brands, including Haidilao, adapting their offerings to meet the needs of busy professionals [14][15] Group 3: Competitive Landscape - Haidilao's introduction of smaller offerings is part of a broader strategy to innovate and attract customers in a competitive market where dining frequency and consumer engagement are critical [15][20] - Other brands, such as Doulaofang, are also adapting by offering smaller hot pots and emphasizing fresh ingredients, indicating a shift in the industry towards catering to individual dining preferences [6][8] - The overall dining landscape is evolving, with brands like Taier and Zhangliang also making significant changes to enhance customer experience and increase visit frequency [18][20]