新春启序，万象更新，刚刚过去的春节假期消费市场亮点纷呈，购销两旺。商务大数据显示，2026年春 节假期，全国重点零售和餐饮企业日均销售额较2025年春节假期增长5.7%，增速加快1.6个百分点。商 务部重点监测的78个步行街（商圈）客流量、营业额较去年春节假期分别增长6.7%和7.5%。 在整体消费市场稳健向好的背景下，全聚德（002186）（002186.SZ）以"奋战新春开门红"为核心目 标，坚守百年匠心、深耕市场需求，旗下全聚德、仿膳、丰泽园、四川饭店四大品牌在餐饮、食品双赛 道发力，抢占新春消费市场。据全聚德集团相关负责人介绍，今年春节假期，集团旗下多家门店创下单 日营收新高，线上外卖接单量同比增长近五成，成功实现新春"开门红"，彰显老字号的市场活力与品牌 韧性。 据全聚德集团市场部相关负责人介绍，2026年马年春节以"骐骥启新·四味贺春"为营销主题。相较于 2025年，本次活动紧扣消费市场新特点，在活动规模、会员运营、场景体验、营销维度等方面进行了全 方位升级与创新。通过新春套餐和爆款单品创新、线上线下（300959）营销矩阵联动、高峰时段动态调 整精细化管理等，有效拉动翻台率与客单价，形成口碑与销 ...

马年新春，东城区发布的"非遗节日菜单"，正成为市民游客探索东城的又一"打卡指南"。"非遗节日菜 单"延续了东城区在年节期间整合非遗与文旅资源的传统，以"非遗消费地图"和"深度体验攻略"两条主 线，从经典庙会到匠心工坊、从商圈好物到博物馆藏，串联起一个个可玩、可感、可沉浸的文化空间， 共绘马年春节的京味画卷。 地坛、龙潭两大传统庙会作为春节的"流量担当"，在今年继续释放传统年俗魅力。地坛庙会上，"年礼 大集"将汇集文创、中轴线非遗手作等特色好物；龙潭庙会"京华风物"中，将精选毛猴、皮影等非遗产 品与创意年礼，为传统年俗注入新鲜活力。 王府井、隆福寺、前门等热门商圈，今年成为非遗的"第二舞台"。在王府井大街，盛锡福帽店的传承人 现场展示皮帽制作绝活，一针一线讲述"头顶上的非遗"；隆福寺街区内，同仁堂知嘛健康的养生咖啡香 气飘飘，北京稻香村零号寻宝馆年轻人排起长队；前门大街里，便宜坊烤鸭、都一处烧麦，在热气腾腾 的烟火气中品味"舌尖上的非遗"。 春节期间，一系列匠心独运的马年非遗年礼和主题展览，成为连接传统生肖文化与当代审美的纽带。吉 兔坊以"兔儿爷制作技艺"创作"财马进宝""御马吉安"等泥塑摆件，将民间彩绘融入现 ...

Core Insights - The article highlights the bustling activity at Quanjude's Olympic Village store during the Chinese New Year's Eve, where the head chef, Cui Jingli, and his team prepared a record 360 roast ducks, marking the highest sales in nearly a decade [1][12]. Group 1: Operational Highlights - On New Year's Eve, the duck preparation team began work at 7 AM, ensuring the ducks were ready for cooking, which is crucial for maintaining the quality of the famous Beijing roast duck [3]. - The cooking process involves meticulous techniques such as flipping and turning the ducks to ensure even heating and crisp skin, emphasizing the importance of quality during this significant meal [5]. - By 9:30 AM, the first batch of ducks was ready for takeout, with six chefs quickly slicing the ducks to maintain optimal taste and texture [5][7]. Group 2: Customer Engagement and Experience - A notable 20% of the diners on New Year's Eve were from outside the local area, indicating a rise in tourist interest compared to previous years, with many expressing trust in the quality and heritage of the brand [9]. - The restaurant introduced themed dishes, such as the Olympic flame-shaped roast duck, enhancing the dining experience by integrating cultural elements [9]. - Chef Cui shared personal reflections on the significance of the New Year's meal, highlighting the emotional connection families have with the restaurant, as many return year after year [11].

Core Viewpoint - The article highlights the dedication of delivery personnel, particularly during the Chinese New Year, showcasing their efforts to ensure timely delivery of festive goods to customers across the country [1][2]. Group 1: Delivery Operations - Zhao Junfeng, a delivery worker for SF Express, has been serving the Wangfujing area for 13 years, witnessing significant changes in customer behavior, with a focus on sending traditional festive goods home [1]. - The delivery process involves meticulous packing to ensure that fragile items, such as pastries and yogurt, arrive safely at their destinations [1]. - Zhao's daily routine includes waking up at 5 AM, starting work at 6 AM, and often working until 9 PM, with a typical day involving over 20,000 steps [1]. Group 2: Employee Welfare - During the Spring Festival, SF Express provides breakfast for its delivery personnel, and the department manager personally cooks meals for them, ensuring they have hot food even during busy hours [2]. - The company has implemented a post-holiday rest policy, allowing delivery workers to return home at staggered times to reunite with their families after the busy season [2].

Group 1 - The core idea of the articles highlights the peak shopping activity for traditional New Year goods in Shanghai, with many families preparing for the upcoming Spring Festival by purchasing a variety of food items [1][2][3] - The century-old brand Xinghualou experienced a surge in customer traffic, with popular items like roasted duck and smoked fish seeing high demand, and the sales of limited edition products reaching over 10,000 pieces in a single day [1] - The New Ya Cantonese Restaurant on Nanjing Road reported a peak in the pickup of semi-finished gift boxes, with a total of 10,000 items collected in recent days, indicating a shift towards convenient meal options for family gatherings [2] Group 2 - The First Food Store saw a significant increase in customer activity, with over 500 kilograms of ready-to-eat products sold daily, doubling the sales compared to the period before the festival [2] - Many consumers are taking advantage of discount coupons, with one customer mentioning a promotion where spending 500 yuan allows for a 150 yuan discount, making it an attractive offer for purchasing New Year goods [2] - The overall atmosphere reflects a strong cultural sentiment as families prepare for the New Year, with traditional foods symbolizing good fortune and prosperity being in high demand [3]

Group 1 - The core idea of the article is the integration of traditional Beijing brands with the railway system, specifically at Beijing West Railway Station, to enhance traveler experience during the Spring Festival [1][2] - Beijing West Railway Station has become a significant hub that connects travelers and features six renowned Chinese time-honored brands, providing a unique cultural experience for passengers [2] - The railway department is implementing a "Beijing Characteristic Time-Honored Brand Corridor" to promote these brands and enhance their visibility and accessibility for travelers [2][3] Group 2 - The railway department is taking a comprehensive approach to support the time-honored brands, focusing on brand development, professional management, and operational support [2] - Measures include strict selection of quality brands, scientific planning of shop layouts, and the introduction of convenient food options and gift packages to meet traveler needs [2][3] - During the Spring Festival, the railway department is conducting regular inspections of the shops to ensure orderly operations and provide support in areas such as crowd management and facility maintenance [3]

年夜饭提前一个月订满 翻台两轮仍一位难求 春节临近，北青报记者致电北京多家老字号餐厅发现，年夜饭预订已基本售罄，不少门店的回复是"早就订满 了"。 "年夜饭两个月之前就订满了,中午两波、晚上两波全都满。"便宜坊朝阳公园店的工作人员在电话中告诉北青报记 者。 全聚德的情况也类似,"年夜饭专场楼层的两个时间段都订满了,大厅也没法给您留桌子,您只能早点来随到随吃。" 北青报记者咨询了解到,今年年夜饭价格从百元到数千元不等。全聚德包间推出每人400元标准的套餐,4-6人起订; 便宜坊6-8人套餐1000多元,10人套餐2000多元,"烤鸭、宫保鸡丁、干炸丸子都是特色菜";东来顺前门店包间则是8人 起订、总低消1500元。 春节临近，北京青年报记者走访发现，北京多家老字号餐厅年夜饭预订火爆，不少门店早在一个月前就已订满。 近年来，这些老字号在传承传统优势的同时，积极借助数字化转型、AI赋能、文创创新等方式开辟新路。最新数 据显示，近一年老字号相关搜索中，35岁以下年轻消费者占比已达48.5%。百年老店主动拥抱时代，赢得了越来 越多年轻消费者的青睐。 "一晚上的年夜饭,能干出来一个店十天的营业额。"北京华天饮食控股集团有 ...

（来源：千龙网） 活动由西城区委组织部、区委社会工作部、大栅栏街道主办，这是西城区连续第二年在大栅栏街道为新就业群体举办春节联欢会。舞台上，西城区"小哥"与 非遗传承人同台献艺；现场，六必居的酱菜、全聚德的烤鸭、内联升的布鞋——20家老字号组成的"年货市集"，通过邮储银行八折消费券和数币红包，把实 惠塞进小哥行囊。 2月12日，"我在北京过大年"2026年西城小哥新春游园会举办。新京报记者 薛珺 摄 近年来，西城区推进"友好之城"建设，从遍布街巷的城市驿站到稳步推进的适居行动，从"小哥医站"的健康守护到"三新学院"的发展赋能，让"小哥"在西城 工作更顺心、歇脚更暖心、扎根更安心。他们在做好本职工作的同时，主动融入基层治理体系，参与平安守护、应急响应、文明引导，成为群防群治的重要 力量。 2月12日，"我在北京过大年"2026年西城小哥新春游园会在西城区大栅栏商圈党群服务中心举办，近100名快递员、外卖配送员、网约车司机等新就业群体代 表齐聚一堂，共庆新春佳节。 ...

经济日报消息，年味，首先藏在春节佳肴里。当下，国人对年夜饭的期待早已从"丰盛的惊喜"转向"确 定的幸福"——餐厅、商超、生鲜平台共同织就的新式年菜供给网络里，一场围绕"确定性"的消费升级 与产业重塑，正让年味既有烟火气，又有新滋味。行业数据显示，中国年菜产业市场规模正以年均超 38%的增速扩张，预计今年年底将突破2600亿元，这串数字的背后，是千家万户对省心、安心、舒心年 夜饭的共同期待。 除了价值的确定，消费者更愿为"零风险"的年夜饭买单。"想给家人做些新花样，又怕花一下午时间做 出来不好吃。"每年为年夜饭"掌勺"的于静坦言。这种"求新"与"求稳"的纠结，在春节这个特殊时段被 急剧放大。英敏特的报告显示，74%的消费者将春节视为"调整身心的假期"，而每个家庭在假期平均需 准备3.3顿大餐，闲暇与烹饪的矛盾，让快手年菜成了最优解。 盒马的调研数据显示，超过60%的消费者会选择成品或半成品年菜，57%的人倾向于单点大菜或中小份 套餐，仅有3%的人愿意订购整套套餐。这表明，主流需求并非全盘代劳，而是将宴席中最复杂、最耗 时的菜品进行精准外包。这正是快手年菜的核心价值——用确定的口味和便捷的操作，消除烹饪的时间 成 ...

Group 1 - The year 2025 is crucial for the Quanjude Group as it aims to solidify its foundation and accumulate momentum amidst challenges in the dining industry, including structural adjustments and differentiated consumer demand [2] - The company is focusing on a dual-driven strategy of "catering + food," enhancing core stores, and creating immersive spaces that integrate traditional Beijing cuisine with urban culture and tourism experiences [2] - Quanjude is leveraging holiday economies to boost consumption, achieving new operational highs in key stores, while also advancing the transformation of dining into food products and expanding sales channels [2] Group 2 - In 2026, the company plans to continue its core concept of "+ catering," deepening the integration of dining with sports, culture, exhibitions, and commercial complexes, transforming meals into cultural experiences and social interactions [3]