Core Insights - The restaurant industry is shifting its strategic focus towards supply chain integration and food quality control in response to consumer recovery and intensified competition [1][2] - Leading companies are enhancing control over food sources through initiatives like direct sourcing, cold chain upgrades, and collaboration with farmers [1] Group 1: Supply Chain Strategies - Major companies are building planting bases and engaging in targeted procurement to strengthen their control over food sources [1] - Haidilao's "6 Jin Tomato Hotpot" features tomatoes sourced from the golden planting belt around latitude 40° in Xinjiang and Inner Mongolia, with projected sales exceeding 70 million servings in 2024, leading to an annual procurement of over 70,000 tons of tomatoes [1] - Happy Little Sheep is collaborating closely with farmers and implementing sterile slaughtering technology to extend the shelf life of fresh lamb to 45 days, establishing a stable supply chain for fresh meat across its nationwide outlets [1] Group 2: Efficiency and Product Offerings - Companies are improving logistics and processing efficiency to achieve "fresh-cut, same-day delivery" [2] - Haidilao has launched fresh-cut products in over 600 stores nationwide, with a goal of operating more than 100 standard theme stores featuring fresh-cut products by September 2025 [2] - Industry experts suggest that competition is evolving from store operations to the efficiency of the entire supply chain, making supply chain management a core driver for transformation and upgrading in the restaurant sector [2]