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50元代金券能否挽回西贝困局?
Qi Lu Wan Bao Wang· 2025-10-10 09:20
更关键的是,代金券未能解决西贝的核心矛盾——消费者对"高价预制菜"的心结。尽管西贝已将羊肉 串、烤鱼等SKU改为现制,但在消费者心里"预制菜=低价""要是一直卖这个价,还能接受,就怕优惠结 束又涨价"这些观点认识仍然牢固。认知背后,是西贝此前在预制菜问题上的"公关翻车"埋下的隐患 ——面对预制菜质疑时,西贝未直面"消费者认知与法规界定差异",反而强硬回应,最终道歉收场,导 致品牌信任度大幅受损。 齐鲁晚报·齐鲁壹点 张志恒 "国庆假期的时候都要忙疯了,排队的人很多。"10月10日中午,西贝莜面村某门店的服务员向记者介绍 道。国庆期间,凭借"100元无门槛代金券"和"核心菜品降价"的组合拳,西贝在国庆假期迎来久违的排 队热潮。如今热潮渐退,这个近期陷入舆论风波的餐饮品牌,或许正站在转型的十字路口。 从"排队等位"到"寥寥数桌",代金券撑起的热闹 10月10日中午12点,记者来到附近的一家西贝莜面村就餐发现,与国庆节时门厅热闹的排队景象不同, 消费者都回归了正常的状态。算上记者这一桌,总共有十桌消费者就餐,上座率不足三分之一。记者落 座后,服务员送上了免费的小米粥——粥里漂浮的南瓜片,正是西贝此前公告中"用现熬小 ...
市值蒸发480亿,初代餐饮「排队王」不香了
3 6 Ke· 2025-10-05 01:17
Core Viewpoint - The financial performance of Taier Suancaiyu, a brand under Jiumaojiu Group, has significantly declined, with a notable drop in revenue and net profit, leading to a reduction in store count and raising questions about its market appeal [1][5][9]. Financial Performance - In the first half of 2025, Taier Suancaiyu reported revenue of 1.949 billion yuan, a year-on-year decline of 13.3%, which is worse than the overall group performance [1][5]. - The total revenue for Jiumaojiu Group in the same period was 2.753 billion yuan, down 10.1% year-on-year, with net profit falling to 61 million yuan, a decrease of 16.05% [1][5]. - The number of Taier Suancaiyu stores decreased from 612 to 547, marking a net closure of 65 stores within six months [1]. Market Position and Strategy - Taier Suancaiyu was once a leading brand for Jiumaojiu, contributing 79% of the group's revenue by 2021, but its market position has weakened significantly [2][11]. - The brand's table turnover rate has dropped to 2.2 times per day, down from 4.9 times, indicating reduced customer traffic [5]. - The company is undergoing a transformation to focus on fresh ingredients, with plans to convert 150 stores to a new "fresh" model by the end of the year [6][12]. Competitive Landscape - The brand faces intense competition from the rising popularity of pre-packaged dishes and lower-priced alternatives, which have captured significant market share [10][12]. - The shift in consumer preferences towards more affordable options has pressured Taier Suancaiyu to lower prices and expand delivery services, but these efforts have not yielded the desired results [9][10]. Future Outlook - Despite the challenges, Taier Suancaiyu remains a crucial part of Jiumaojiu's strategy, as the group seeks to revitalize its brand and explore new growth avenues [11][12]. - The overall dining industry is experiencing shifts, with the grilled fish market expected to grow, indicating potential opportunities for Taier Suancaiyu if it can successfully pivot its offerings [12].
甘棠明善餐饮管理集团副总裁陈婷:单打独斗冲击海外市场,成功率非常小
Sou Hu Cai Jing· 2025-09-24 08:38
Group 1 - The core viewpoint emphasizes that restaurant brands must clearly define their purpose for international expansion, as merely opening one or two locations is insufficient for success [1] - Successful international expansion requires standardized and chain-oriented capabilities, along with a professional management team to support systematic operations [1] - The likelihood of success diminishes significantly if a restaurant brand attempts to expand internationally in a solo manner without a strong organizational foundation [1] Group 2 - It is highlighted that a one-size-fits-all menu approach is ineffective, even within the Chinese market, and adjustments must be made for different regional tastes [3] - For Chinese restaurants venturing abroad, it is essential to adapt to local flavors through original research and development while retaining signature dishes [3] - The global expansion mission of the company is to deliver delicious, healthy, and high-quality grilled fish while maintaining authenticity and adjusting flavors to suit local consumer preferences [3]
中国预制菜占领日本市场!每年会出口6个货柜约150吨的预制小龙虾到日本,主要供给东京、大阪等华人聚集城市的超市
Sou Hu Cai Jing· 2025-09-22 07:14
日本消费者对中华料理的喜爱也推动了预制中餐市场的发展。王宏鑫表示,不少日本品牌已经研发了青 椒肉丝、麻婆豆腐等经典中华料理的预制食品。用小龙虾产品打开销售渠道后,近几年,他也持续向日 本市场引进其他预制技术成熟的产品,如虾饺以及烤鱼、剁椒鱼、酸菜鱼等调味鱼片。 据日本冷冻协会最新数据,日本2024年冷冻食品消费额达1.3万亿日元(折合人民币约625亿元),再创 历史新高。全球统计数据库Statista以即热、即食类预制食品为统计口径,2022年,日本人均消费量为 23.2千克,中国、美国和英国的人均消费量分别为9.1千克、16.1千克和16.8千克。 格隆汇9月22日|据中国新闻周刊,在日本,预制菜是消费者食用小龙虾最常见的方式。麻辣、蒜香、 十三香等调味小龙虾,通过速冻锁鲜、真空包装成为冷冻食品。消费者从超市买回家后,先进行解冻, 小龙虾也在这一过程中吸收调料入味,加热后即可食用。 时行株式会社的负责人王宏鑫,每年会出口6个货柜约150吨的预制小龙虾到日本,除了调味小龙虾,还 有清水虾、虾尾、纯虾肉等产品。产品主要供给东京、大阪等华人聚集城市的超市。"以往主要给中华 物产店供货,从去年开始,日系超市也开始采 ...
预制菜,没有什么可遮遮掩掩的
Hu Xiu· 2025-09-14 09:55
Core Viewpoint - The controversy between Luo Yonghao and Xibei has evolved from a debate about the use of pre-prepared dishes to a broader discussion on how to promote transparency in the pre-prepared food industry, including standards and public perception [1][4]. Industry Overview - The pre-prepared food market in China has seen significant growth, with the market size increasing from 244.5 billion yuan in 2019 to 516.5 billion yuan in 2023, reflecting an average annual growth rate of over 20%. However, a slight decline is expected in 2024, with a projected market size of 546.6 billion yuan, a year-on-year increase of 5.83% [3]. Historical Context - The concept of pre-prepared food was not initially aimed at end consumers. The industry began to take shape in the 1990s with the entry of fast-food chains like McDonald's and KFC into China, which introduced a model of fresh produce processing and distribution [5][6]. - The evolution of pre-prepared food products transitioned from raw to cooked, and from mixed to pre-prepared and ready-to-eat meals over the years [6][7]. Regulatory Developments - The term "pre-prepared food" was first mentioned in a 2016 document by the Ministry of Agriculture, which aimed to enhance the processing of agricultural products [8][9]. - In 2022, the China Culinary Association released a standard defining pre-prepared food, categorizing it into three types: ready-to-eat, ready-to-cook, and pre-cleaned vegetables [19]. - A joint notice issued in March 2024 by multiple government departments further clarified the definition of pre-prepared food, emphasizing that it should not include staple foods or ready-to-eat items [20][21]. Market Dynamics - The pre-prepared food industry is undergoing a transformation from quantity expansion to quality selection, with a notable decline in the registration growth rate of related companies from 683.8% in 2023 to 147.8% in 2024 [24]. - The market is characterized by a diverse range of companies, including those extending from upstream agricultural sectors to downstream pre-prepared food production, as well as specialized pre-prepared food enterprises [25][26]. Consumer Trends - Consumer acceptance of pre-prepared food is increasing, with 81% of consumers valuing convenience and time-saving aspects, while 33.5% appreciate the cost-effectiveness [47]. - The consumption of pre-prepared food in the restaurant sector accounts for approximately 64%, while retail accounts for about 36% [47]. Innovations and Challenges - The industry is leveraging technological advancements in preservation methods, such as low-temperature storage and rapid freezing, to eliminate the need for preservatives [47]. - The integration of pre-prepared food with central kitchen operations is becoming more prevalent, although there is a clear distinction between the two concepts [30][39].
智微智能:实际控制人之一郭旭辉计划减持公司股份不超过750万股
Mei Ri Jing Ji Xin Wen· 2025-09-12 12:50
Group 1 - The core point of the announcement is that the controlling shareholder, Guo Xuhui, plans to reduce his stake in Zhimi Intelligent by up to 7.5 million shares, which is approximately 2.97% of the total share capital, within a three-month period starting from October 14, 2025 [1] - As of the announcement date, Guo Xuhui directly holds 76.2 million shares, representing about 30.23% of the company's total share capital [1] - The company's revenue composition for the first half of 2025 is as follows: 53.57% from industry terminals, 15.78% from ICT infrastructure, 15.31% from intelligent computing business, 7.88% from other sources, and 7.46% from industrial IoT [1] Group 2 - The current market capitalization of Zhimi Intelligent is 16 billion yuan [2]
“排队王”扎堆开店 餐饮品牌为何喜欢“贴身肉搏”?
Xin Jing Bao· 2025-09-02 09:20
Core Insights - The trend of restaurant brands opening stores in close proximity, often referred to as "intimate competition," is becoming prevalent, leading to a shared customer flow and enhancing the dining experience for consumers [1][4] - While this strategy can create a "dining destination" effect, it also raises concerns about increased competition costs, rental prices, and potential consumer fatigue due to homogenization [1][6] Group 1: Market Dynamics - In popular shopping areas, multiple well-known restaurant brands are clustering together, such as four "queue kings" within a hundred meters in Beijing's Chaoyang Joy City [2][3] - The strategy of opening stores next to each other allows brands to capitalize on shared customer traffic, effectively reducing customer acquisition costs by leveraging the advertising effect of established brands [4][6] Group 2: Financial Implications - The rising competition for prime locations is driving up rental costs, which can consume 30%-40% of a restaurant's monthly revenue, significantly impacting profit margins [6][7] - According to the 2023 China Catering Annual Report, rent, labor, and food costs account for 70%-75% of total expenses, with profit margins typically ranging from 5%-10% [6][7] Group 3: Competitive Risks - The intense competition may lead to a shift from product-driven strategies to competition-driven strategies, risking the loss of unique brand value and leading to price wars and marketing battles [7] - Long wait times associated with popular restaurants can lead to consumer dissatisfaction, as negative reviews often stem from extended queuing experiences [7]
暑期过半,餐饮人没等来旺季,怎么了?
创业邦· 2025-08-13 03:46
Core Viewpoint - The summer dining business in China has shown mixed results, with some restaurants experiencing significant increases in customer flow and sales, while others report substantial declines, indicating a complex and uneven recovery in the restaurant industry [5][6][7]. Group 1: Summer Consumption Trends - Predictions from the China Tourism Research Institute suggest that domestic tourism numbers could exceed 2.5 billion by 2025, indicating a potential boost in summer consumption [5]. - Major cities and popular tourist destinations have seen a surge in dining and retail consumption, with some restaurants reporting daily customer numbers in the thousands and sales increases of 15% to 20% [5][7]. - However, some restaurant owners have reported that July was their worst month of the year, with weekend sales dropping nearly 60% compared to previous months [5][8]. Group 2: Regional Variations - In Northeast China, online orders for barbecue have increased by 101% year-on-year, while night-time dining for fish dishes in Jiangsu, Zhejiang, and Shanghai has grown by over 40% [7]. - In contrast, restaurants in Chengdu and Hangzhou have reported significant declines in business, with some owners noting that their weekend revenues have halved compared to earlier months [8][10]. Group 3: Impact of Regulations and Market Conditions - The implementation of strict alcohol bans has adversely affected mid-sized and large restaurants that rely on banquet and business dining, leading to a noticeable drop in revenue [15][17]. - The summer season, typically a peak time for various banquets, has seen a reduction in bookings due to the "no alcohol, no banquet" sentiment, with some establishments reporting a 40% drop in June revenue [17]. Group 4: Cost Pressures and Business Adjustments - Rising costs related to rent and labor have compounded the challenges faced by restaurant owners, with many reporting that despite increased order volumes, profits have declined due to high operational costs [18][21]. - Some restaurant owners are adapting by reducing staff, downsizing their premises, and focusing on cost-effective operations to maintain profitability [21][22]. Group 5: Future Outlook and Strategies - Restaurant operators are focusing on enhancing product quality, aligning prices with consumer expectations, and providing unique dining experiences to navigate the challenging market [21][23]. - The trend towards smaller, more manageable restaurant formats is gaining traction, with operators like Vincent planning to open smaller outlets that cater to practical consumer needs [22].
人均100元,新晋餐饮排队“四大天王”挤占商场
3 6 Ke· 2025-07-31 03:18
Core Insights - The article discusses the rise of new dining establishments in China's first and second-tier cities, particularly focusing on the long wait times and popularity of brands like Kǎo Jiàng and Shòu Sī Láng, which have recorded wait times exceeding 10 hours since their opening in Beijing [1][2][3] - The overall restaurant industry is facing challenges such as slowing revenue growth, declining profits, and intensified competition, as reported by the China Cuisine Association [1][2] - The success of these new dining brands is attributed to their marketing strategies, operational efficiency, and appeal to younger consumers, particularly the post-2000 generation [6][7][11] Industry Trends - The restaurant industry is experiencing a shift with brands like Kǎo Jiàng and Shòu Sī Láng emerging as "queue kings" amidst a backdrop of declining popularity for previously successful establishments [1][2][3] - The competition in the dining sector is fierce, with numerous brands vying for market share in similar price ranges and categories, such as grilled fish and Japanese cuisine [2][3][16] - The market for grilled fish has shown volatility, with the market size fluctuating from 1,131 billion yuan in 2019 to 1,134 billion yuan in 2023, indicating a need for differentiation among brands [16] Company Strategies - Kǎo Jiàng employs a unique marketing approach, utilizing high-frequency advertising in public transport and strategic locations to attract customers, while also leveraging social media influencers [3][5] - Shòu Sī Láng focuses on operational efficiency through standardized processes and technology, such as automated sushi production, to reduce labor costs and enhance service speed [2][3] - Both brands are capitalizing on the "fan economy" and IP collaborations to engage younger consumers, with Kǎo Jiàng particularly emphasizing celebrity endorsements and themed events to drive traffic [11][12][13] Consumer Behavior - The primary customer demographic for Kǎo Jiàng consists of individuals aged 19 to 25, indicating a strong appeal to younger consumers who are willing to wait for a dining experience [6][7] - The dining experience is enhanced through interactive elements and themed promotions, which resonate well with the younger audience, contributing to their willingness to endure long wait times [8][10][11] - The trend of "one-person dining" is also being catered to by Shòu Sī Láng, with seating arrangements designed for solo diners, reflecting changing consumer preferences [7][11] Future Outlook - The long-term sustainability of these new dining brands remains uncertain, as the industry has seen many brands rise and fall quickly due to changing consumer preferences and market saturation [13][16] - The ability of Kǎo Jiàng and Shòu Sī Láng to replicate their success through rapid expansion and consistent quality will be critical in determining their future in the competitive dining landscape [16]
在运动中心“练”起来、在老街“购”起来、在夜市“吃”起来—— 看!夜间经济热度不一般(中国消费向新而行·关注夏日消费)
Ren Min Ri Bao· 2025-07-20 21:50
Group 1: Summer Consumption Trends - The summer consumption market is experiencing a vibrant atmosphere with innovative consumption scenarios and integration of business formats [1] - The series of reports will focus on new highlights in the summer consumption market, showcasing practices that optimize supply and meet new consumer demands [1] Group 2: Sports Activities in Huangshi - In Huangshi, the popularity of sports activities is rising, with a basketball training team of 49 members regularly training at the Fuke Sports Center [2][3] - The sports center has seen a daily attendance of over 300 people since July, doubling the numbers from previous months, with peak hours after 5 PM [3] - The "Night Training, Night Practice, Night Competition" series of events has significantly boosted local sports consumption and increased the center's visibility [4] Group 3: Economic Impact of Sports Events - The series of sports events in Huangshi has attracted 11.84 million local residents and 2.83 million tourists, generating over 25 million yuan in indirect consumption [4] - A "sports points redemption" mechanism has been introduced, allowing citizens to earn points through participation, which can be exchanged for discounts and sports equipment [4] Group 4: New Consumption Brands in Changsha - In Changsha, new consumption brands are thriving, particularly in the Taiping Old Street area, attracting long queues of young consumers [5][6] - The "Didao Changsha Minyi Museum" and "Momo Dim Sum" showcase local culture and have seen over 541,000 visitors since opening, with night traffic being a significant contributor [6] Group 5: Night Economy in Changsha - Nighttime consumption accounts for 60% of total consumption in Changsha, with over 1 million people employed in the sector [7] - The city is focusing on developing 10 municipal night economy demonstration districts and 200 demonstration stores to enhance nighttime economic activities [7] Group 6: Unique Night Market in Mangshi - The new night market in Mangshi, Yunnan, combines industrial style with local culture, attracting numerous visitors with its diverse food offerings [8][9] - The night market features a variety of local delicacies and has become a popular spot for both locals and tourists, enhancing the region's cultural appeal [8][9] - The market also includes an entrepreneurial street for young entrepreneurs to sell ethnic accessories and original products, further enriching the local economy [9]