Core Insights - The article emphasizes that in the competitive restaurant industry, the focus should shift from price competition to value differentiation, as customers prioritize perceived value over low prices [1][8]. Group 1: Value Reconstruction Strategies - The first strategy is upgrading dish value, breaking the cycle of "lower price equals lower quality." For instance, a hotpot restaurant in Chengdu increased the quality of beef while maintaining a higher price point, resulting in a 20% increase in average spending and a rise in repurchase rate from 35% to 58% [3]. - The second strategy involves deepening service value by transforming standardization into personalization. A community noodle shop in Hangzhou implemented a "memory menu" to cater to individual customer preferences, leading to a higher average spending despite a slight price increase [5]. - The third strategy focuses on expanding scene value, turning restaurants into spaces with stories rather than just places to eat. A Shaanxi cuisine restaurant in Xi'an incorporated local cultural elements, creating a unique dining experience that attracted customers even without price discounts [7]. Group 2: Market Positioning - The competition in the restaurant industry ultimately hinges on who can deliver higher value to customers, rather than who can offer lower prices. Smart restaurant owners have already established "irreplaceable" core competitiveness through dish upgrades, service enhancements, and scene expansions [8].