Group 1 - The company expects a net profit of approximately 180 million to 210 million yuan for the first half of 2025, representing an increase of about 111% to 146% compared to the net profit of 85.5 million yuan for the six months ending June 30, 2024 [3] - The expected core operating profit for the first half of 2025 is also projected to be between 180 million to 210 million yuan, which is an increase of approximately 44% to 68% from the core operating profit of 125 million yuan for the same period in 2024 [3] - The board attributes the increase in net profit and core operating profit to continuous revenue growth and steady optimization of operational efficiency, driven by the community central kitchen strategy and the expansion of the instant retail store network [3] Group 2 - The company, established in 2017 in Henan, positions itself as a one-stop "hot pot and barbecue ingredient new retail chain supermarket," primarily selling hot pot and barbecue ingredients, including frozen products, fresh food, snacks, sauces, beverages, and cooking utensils [4] - On November 2, 2023, the company was listed on the Hong Kong Stock Exchange, becoming the first stock in the "home-cooked meal" sector, with a total market capitalization of approximately 9.477 billion HKD as of July 16 [4] - The company has set a clear development plan for its stores, aiming to reach a total of 20,000 stores in the next five years, as stated by the chairman during an interview in March [5] - The company has initiated a second plan to open 10,000 new stores in county and district markets over the next five years, focusing on a "cost-performance" strategy to enhance both the number and efficiency of its stores [6]

Core Insights - The "smoky economy" is evolving from version 1.0 to 2.0, driven by urbanization and upgraded consumer demand, transitioning from traditional street stalls to refined, scene-oriented community dining models [1] - The integration of community dining is creating new opportunities in the family dining sector, particularly for hot pot and barbecue, as it combines the necessity of home dining with trends like the "lazy economy" and "social economy" [1] Group 1: Community Dining Integration - Community dining integrates food retail, instant cooking, and social experiences, moving beyond traditional supply models [3] - The community dining model has led to a market size exceeding 200 billion yuan for family hot pot and barbecue ingredients in 2023, with community stores contributing over 60% of sales [3] Group 2: Supply Chain Revolution - The surge in hot pot and barbecue ingredients is fundamentally driven by supply chain efficiency upgrades, with centralized kitchens and cold chain distribution enhancing home dining experiences [4] - Consumers benefit from a cost-effective dining experience averaging 30-50 yuan per person, while enjoying quality comparable to restaurants [4] Group 3: Service Ecosystem Expansion - Leading brands are extending into service ecosystems by developing scene-specific products and hosting community events, transforming stores into local experience centers [5] - Innovative services, such as on-site cooking by chefs, can increase customer spending by 30% [5] Group 4: Challenges and Future Outlook - Community dining integration faces challenges such as regional taste differences, high spoilage rates of fresh products, and quality control issues with pre-prepared meals [6] - Future solutions may involve data-driven supply adjustments and deeper integration with community group buying and private traffic operations to create more agile business models [6] Group 5: Ecosystem Competition - The competition is shifting from product offerings to service ecosystems, emphasizing the need for balance between efficiency and customer engagement [7] Conclusion - The essence of the smoky economy 2.0 is leveraging community as a pivot to tap into the incremental market for family dining, with competition focusing on ingredient innovation and the reconstruction of local life service ecosystems [8]

Core Insights - The article highlights the rising demand for "light cooking" in households, particularly for hot pot and barbecue, driven by convenience, social attributes, and universal taste preferences, creating a new market for the hot pot and barbecue ingredient supply chain [1] Group 1: Rise of the Lower-tier Market - The disposable income of rural residents increased by 7.6% year-on-year in 2023, coupled with the penetration of e-commerce and logistics networks, leading to a rapid release of demand for quality and convenient ingredients in lower-tier markets [4] - The social attributes of lower-tier markets favor community gatherings, with hot pot and barbecue serving as low-skill cooking options, making them ideal for family and community events [5] - Operating costs in lower-tier markets can be reduced by 40%-60% compared to first-tier cities, with community store models leveraging "online ordering + offline pickup" to enhance profitability [6] Group 2: Supply Chain Restructuring - The supply chain for ingredients in lower-tier markets is undergoing a "de-intermediation" transformation, with regional brands directly sourcing from agricultural bases and central factories, reducing procurement costs and supporting local farmers [7] - The adoption of cold chain logistics technology has decreased food loss rates from 30% to below 15% in lower-tier cities, ensuring product freshness and price competitiveness [8] - Community stores employing a "small store manager" model can create 3-5 flexible job opportunities, fostering a positive entrepreneurial ecosystem [9] Group 3: Challenges and Strategies - To avoid homogenized competition with first-tier cities, companies should develop unique products tailored to regional tastes and offer smaller or combo packaging to cater to smaller family structures [10] - Establishing regional warehousing nodes can enhance supply chain resilience, creating a three-tier network to mitigate logistics uncertainties and reduce stockout risks [10] - Building community trust through private traffic channels like WeChat and short videos can enhance brand credibility via ingredient traceability and cooking tutorials [11] Group 4: Future Outlook - The downward trend in the hot pot and barbecue ingredient market represents a reconstruction of the "people's livelihood economy," where community stores act as nodes connecting urban and rural supply chains, promoting agricultural industrialization and supporting ancillary services [12] - The market for pre-prepared dishes and ingredient supply chains in lower-tier markets is projected to exceed 500 billion yuan by 2025, with community-oriented and social consumption scenarios becoming key growth drivers [12] Conclusion - The narrative of the hot pot and barbecue ingredient economy reflects a gradient shift in the consumption market and validates the endogenous growth logic of China's county economy, leveraging supply chain upgrades to facilitate the bidirectional flow of resources and value reconstruction [13]