Core Viewpoint - The enthusiasm for beef-related startups has significantly cooled down, with several projects, particularly self-service beef rib restaurants, facing closures and challenges in sustaining operations [2][4][7]. Group 1: Market Trends - The self-service beef rib concept gained popularity in the second half of 2024, but many brands, including "Lin Zhenzhen Beef Ribs," have seen a drastic decline in store numbers from nearly 100 to 83 within months [4][6]. - The trend of self-service beef restaurants has shifted towards smaller cities, with many franchisees lured by low initial investment promises, often around 300,000 yuan [6][10]. - The beef price fluctuations have impacted profitability, with a notable increase in beef prices starting in early 2025, reversing the previous trend of declining prices [13][14]. Group 2: Business Challenges - Many beef-related startups, including fresh-cut beef hot pot and quick-service beef noodle shops, have faced closures due to rising costs and declining customer traffic [7][9]. - The initial appeal of high customer turnover and low-cost offerings has diminished, leading to a significant drop in revenue and profitability for many operators [10][16]. - The reliance on low-cost beef as a value proposition has proven unsustainable, as rising prices have forced brands to either compromise on quality or increase prices, both of which have led to reduced customer interest [15][16]. Group 3: Consumer Behavior - Consumers are increasingly making dining decisions based on overall experience rather than just price, which has affected the performance of brands that previously thrived on low-cost offerings [16][18]. - Social media has become a platform for sharing negative experiences related to self-service beef restaurants, further damaging brand reputation and customer loyalty [18].

在部分地区，无堂食外卖聚集在商场、农贸市场的地下楼层，由于不通风、设施简陋、天气闷热，一些男性经营者上身赤膊、汗流浃背地制 作外卖。 新华社北京10月10日电 题：多地规范无堂食外卖：如何把好"入口关"？ 新华社"新华视点"记者周凯、冯维健、张璇 油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几何？如何拧紧食品安全监管"安全阀"、把 好"入口关"？ "看不见的厨房"存隐患 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等快餐品种，门槛低、点多面广，加上竞争激 烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐患。 ——部分经营场所环境脏乱。重庆华宇·北城中央汇小区临街商铺大部分是无堂食外卖商家，记者走访看到，部分商铺垃圾桶随意摆放，空气 中弥漫着一股异味。一些无堂食外卖门店内，食材、厨具、储物箱等杂乱放置，灶台烟机上满是油渍。 在石家庄市某农贸市场，记者穿过市场楼梯转角处的一条昏暗通道，发现一家专做外卖的粥铺，入口处气味刺 ...

Core Viewpoint - The rapid rise of "fresh boiled beef rice noodle" restaurants has been followed by a significant wave of closures, highlighting the volatility of the restaurant industry and the challenges of sustaining consumer interest beyond initial novelty [5][19][34]. Group 1: Market Dynamics - The "fresh" trend in the restaurant industry saw a surge in popularity, with many brands rapidly expanding, leading to over 1,000 new stores opening across the country [5][19]. - However, this trend quickly turned into a closure wave, with numerous stores shutting down within months of opening, indicating a lack of sustainable business models [2][6][20]. - The phenomenon of closures is widespread, affecting both independent and chain restaurants, with many locations reporting empty storefronts and signs of "for rent" [7][10][19]. Group 2: Franchise and Investment Issues - The rise in closures has been accompanied by a surge in franchise disputes, with many entrepreneurs facing significant financial losses after investing in these businesses [11][12]. - Many franchisees reported low daily revenues and high operational costs, leading to quick exits from the market [12][14]. - The allure of low entry barriers and high returns has drawn many inexperienced entrepreneurs, who often find themselves in a "rapid loss" situation instead of achieving profitability [14][19]. Group 3: Consumer Behavior and Market Saturation - The rapid proliferation of similar restaurants has led to market saturation, diluting customer traffic and resulting in many establishments struggling to attract patrons [26][28]. - Consumers have shown a tendency to return to rational purchasing behavior after the initial novelty wears off, leading to dissatisfaction with the lack of differentiation among offerings [30][32]. - The reliance on marketing gimmicks and visual appeal without substantial product quality has resulted in a failure to foster customer loyalty and repeat business [32][34]. Group 4: Lessons for the Industry - The swift rise and fall of "fresh boiled beef rice noodle" restaurants serve as a cautionary tale for the restaurant industry, emphasizing the importance of product quality and differentiation over mere marketing hype [33][35]. - The industry must focus on sustainable practices, including supply chain management and product integrity, to build long-term value rather than chasing fleeting trends [35][36].

Core Insights - The restaurant industry in 2025 is at a crossroads between "rapid expansion" and "rational cultivation," with a reported 4.3% year-on-year growth in national dining revenue from February to June 2025, indicating a shift to a "slow growth" cycle due to market saturation and intensified competition [2][25] - Despite the slow growth, brands like Mixue Ice City are rapidly expanding, adding over 10,000 stores in a year, while the coffee sector sees three brands in the top growth rankings, highlighting potential opportunities within the slow growth period [2][14] Key Data Points - The top five brands in the growth ranking added over 5,000 stores in the past year, with Mixue Ice City leading by adding 10,160 stores [4] - Coffee and tea drinks dominate the growth list with 26 brands, including 9 coffee and 17 tea brands, while other notable categories include rice noodles (11 brands), fried chicken and burgers (9 brands), and snacks (8 brands) [4] - The growth rate of the top 10 brands by new store count shows that two brands specializing in boiled beef rice noodles achieved over 90% growth [4] Growth Categories Analysis - **Coffee and Tea Drinks**: Brands like Mixue Ice City and Luckin Coffee are expanding rapidly, leveraging supply chain efficiencies to offer competitive pricing. New entrants like Grandpa Not Brewing Tea are also finding success through unique positioning [14][21] - **Snack Foods**: Brands such as Hao Xiang Lai and Zhao Yi Ming are leading the snack food segment, benefiting from direct supply chain sourcing and scale efficiencies, with Zhao Yi Ming adding 376 stores recently [16][17] - **Quick Service Restaurants**: The quick service segment is seeing rapid growth, with brands like Tasitin and Cao's Duck Neck capitalizing on standardized operations and efficient supply chains. However, traditional brands face challenges due to limited marketing and single consumption scenarios [19][21] Slow Growth Cycle Insights - The slow growth cycle presents opportunities at the intersection of supply chain efficiency and user value. Successful brands are those that enhance supply chain capabilities and differentiate through unique user value propositions [23][25] - Brands that remain stagnant often do so due to a lack of innovation and reliance on imitation rather than building competitive barriers [23][25]

Core Insights - The trend of "raw boiled beef rice noodles" has seen a significant decline, with many restaurants closing down due to oversaturation and low profitability [1][3] - The initial success of this food category was driven by its unique selling points, but it has now reached a saturation point, leading to a shift in market dynamics [3][15] Market Dynamics - The rise of "raw boiled beef rice noodles" was characterized by high customer demand and profitability, with some stores achieving daily sales of up to 6,000 yuan [1][3] - However, the increasing number of competitors and rising operational costs have made profitability challenging for many operators [1][3] Consumer Preferences - The product's flavor profile, while appealing to health-conscious consumers, is perceived as too bland compared to the more popular spicy and rich flavors preferred by the majority [5][7] - Despite offering low prices, the rising cost of beef has eroded the initial cost advantages that attracted consumers [8][10] Industry Challenges - The rapid expansion of similar restaurants has led to market saturation, resulting in a price war that diminishes profitability for many establishments [11][15] - The reliance on a "performance" aspect in food preparation has created a disconnect between consumer expectations and actual product quality, risking brand trust [17][18] Future Outlook - The industry is moving towards a model that emphasizes supply chain transparency and product quality, rather than merely chasing fleeting trends [19] - Operators are encouraged to balance the "performance" aspect of food preparation with genuine product quality to meet evolving consumer demands [19]

Core Insights - The rise of "raw beef rice noodles" has become a significant trend in the restaurant industry, appealing to urban consumers with its affordability and fresh preparation methods [2][22][24] Group 1: Business Model and Consumer Appeal - The business model of raw beef rice noodle shops emphasizes visible preparation, allowing customers to witness the freshness of ingredients, which enhances the dining experience [3][7][9] - The pricing strategy is attractive, with many dishes priced between 5 to 10 yuan, leading to an average customer spend of around 20 yuan, making it appealing to budget-conscious consumers [17][19][23] - The shops effectively leverage promotional strategies, such as introductory discounts and free add-ons, to attract customers and encourage repeat visits [18][28] Group 2: Market Dynamics and Competition - The market for raw beef rice noodles is characterized by high competition, with numerous brands emerging and adopting similar pricing strategies, leading to concerns about product differentiation [31][34] - Despite the initial popularity, the sustainability of the business model is questioned due to rising costs of beef and the potential for diminishing consumer interest as novelty wears off [33][36] - The rapid opening and closing of these establishments indicate a volatile market, where many new entrants struggle to maintain profitability [35][36] Group 3: Operational Efficiency - The operational efficiency of raw beef rice noodle shops is highlighted by their quick service model, with meals prepared in approximately 90 seconds, allowing for high turnover rates [25][27] - The focus on simple preparation methods contributes to lower labor costs and faster service, which are critical for maintaining profitability in a competitive environment [28][30]

Core Viewpoint - The rise of "raw boiled beef rice noodles" is a product of modern internet celebrity dining methodology, addressing public anxiety towards industrialized food production [3][4][22] Group 1: Market Trends - The proliferation of raw boiled beef rice noodle shops indicates a growing consumer preference for fresh, made-to-order food, contrasting with the prevalence of pre-packaged meals [2][14] - The trend of "live cooking" or "performance preparation" is becoming increasingly important in the restaurant industry, as consumers seek transparency and authenticity in their dining experiences [14][22] Group 2: Product Characteristics - Raw boiled beef rice noodles emphasize freshness, with the cooking process being a visual spectacle that enhances consumer trust in the quality of the food [12][15] - The menu features unique items that evoke a rural, pastoral aesthetic, differentiating it from mass-produced food offerings [7][8][9] Group 3: Business Model - The operational model of raw boiled beef rice noodle shops is highly efficient, with the ability to serve a large number of customers quickly, often exceeding industry averages in terms of speed and turnover [21][22] - Despite the appearance of being artisanal, the ingredients are often sourced from centralized kitchens, highlighting a blend of industrialization with a facade of handmade quality [21][22]

Core Viewpoint - The article discusses the rise of local specialty cuisines in the restaurant industry, highlighting their unique characteristics and the challenges they face in achieving nationwide popularity [5][13]. Group 1: Emerging Local Cuisines - Since 2024, various local specialty dishes have gained popularity, with unique offerings like "explosive stir-fried ingredients" from Guangxi and "dry steamed dishes" from Guangdong capturing consumer interest [5][6][8]. - The "explosive stir-fried ingredients" trend has seen significant engagement on social media, with over 60.76 million views on Douyin [6]. - "Dry steamed dishes" utilize high-temperature steam to enhance the natural flavors of ingredients, leading to a surge in restaurants adopting this cooking method across the country [8]. Group 2: Innovative Business Models - The success of local cuisines has led to innovative restaurant models, such as the "Yunnan-Guizhou-Sichuan bistro," which combines traditional flavors with a modern dining atmosphere [12]. - These bistros emphasize aesthetic presentation and a unique dining experience, appealing to consumers' desire for visually appealing meals [12][15]. Group 3: Common Characteristics of Popular Local Dishes - Popular local dishes share common traits, including strong online virality, health-conscious preparation methods, and affordability, with average prices not exceeding 50 yuan per person [14][17]. - The emphasis on fresh ingredients and cooking methods that highlight the "smoky flavor" of food has become a standard in these cuisines [16]. Group 4: Market Growth and Challenges - The local specialty restaurant market is projected to grow to 26,195 billion yuan in 2024, with an annual growth rate of approximately 3.8% [19]. - Despite their initial success, many local specialty dishes struggle to maintain popularity outside their regions, often facing challenges in replicating their success on a national scale [21][22]. - The limited product extension and reliance on specific flavors make it difficult for these dishes to support a sustainable business model across different regions [22].