Core Insights - Yonghui Supermarket has opened its 11th "Fat Donglai" model store in Xi'an, marking a significant step in its strategy to adapt and learn from the successful model [1] - The store's transformation aims to meet local consumer demands for freshness, convenience, quality, and affordability, showcasing a replicable model for future upgrades in the Northwest and nationwide [1] Group 1: Store Transformation - The new store has undergone a significant product restructuring, removing 7,949 items and adding 5,364 new products, resulting in a new product ratio exceeding 50.1% [1] - The adjusted product structure aligns closely with the "Fat Donglai" model, achieving 80% similarity, with imported products making up 11% of the total [1] - Fresh produce categories have been enhanced, focusing on high-end organic and green products, while the deli section has been fully upgraded [1] Group 2: Employee Welfare and Training - The employee welfare system has been improved, offering 10 days of paid annual leave after one year of service, along with additional facilities and benefits [2] - Yonghui Supermarket is implementing a "Craftsman Plan" aimed at cultivating a high-level professional technician workforce, targeting the training of "10,000 technicians" [2] Group 3: Sales Performance and Market Impact - The first month of operation for the Xi'an Zhongtrade Plaza store saw a remarkable sales increase of nearly 324% year-on-year, with customer traffic rising by 214% [2] - Four stores that have been in stable operation for over three months have achieved profitability, indicating the effectiveness of Yonghui's store transformation strategy in the Xi'an market [2][3] Group 4: Standardization and Local Adaptation - The successful transformation of the 11 "Fat Yonghui" stores validates the local feasibility of adapting the "Fat Donglai" model and has created valuable replicable experiences [3] - A standardized transformation framework has been established, including product replacement, store renovation, service upgrades, and food safety enhancements [3] - A collaborative mechanism has been formed to ensure unified direction while integrating local characteristics into the transformation process [3]