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 ...

然而火爆不到一年，这个曾被疯狂追逐的赛道就迎来批量闭店潮。 南京一家鲜烫牛肉米线店开业不到一个月就悄然歇业；社交平台上，"门店转让"、"设备急售"的帖子层 出不穷，密集如雨。 "7元吊龙"的狂欢，正被残酷的现实打回原形！ 年初，凭借"30秒出餐+高性价比"的模式，生烫牛肉米线店在短短几个月内席卷全国。有头部品牌门店 扩张至500多家，签约门店数达700家，街头巷尾随处可见"鲜切现烫"的标识。 昔日大排长队的生烫牛肉米线店，如今正以比烫熟一片牛肉还快的速度，批量消失。 生烫牛肉米线到底经历了什么？ 一、"鲜"风尚未停止，生烫牛肉米线就迎来了倒闭潮 "鲜"，无疑是今年餐饮圈最猛的风。 海底捞在多城铺开"鲜切工坊"，太二摇身变成"鲜活"炒菜馆、鲜切鸡肉火锅开始扎堆冒头……而在这 股"鲜"食风暴中，生烫牛肉米线凭借"现切现烫"的卖点，一路高歌猛进，在全国开出上千家门店，成为 现象级品类。 但谁也没想到，这把火仅烧了几个月，就变成了一堆"闭店灰烬"。 1、闭店潮蔓延：从排队爆满到空店转让 "开店不到三个月就关门。" 上海闵行区梁千千生烫牛肉米线店，红色标语还鲜艳地贴在墙上，店内却早已人去楼空。 这并非个例，从上海、广州 ...

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]

以下文章来源于餐企老板内参 ，作者内参君 餐企老板内参 . 餐饮业首席经管新媒体！超500万餐饮老板、产业高端精准读者；财经作家吴晓波、源码资本等投资； 业务涵盖媒体传播、峰会、培训、游学餐访、中餐出海、"餐里眼"大数据、"72餐"供应链平台、行业报 告等…(更多资讯服务下载：餐饮老板内参APP) 来源丨餐企老板内参（ID：cylbnc） 除了炒菜，"不加一滴水，直接上锅蒸"的广东顺德干蒸菜，干蒸菜是通过高温蒸汽，让食材自身的水分 和油脂在密闭的环境中不断循环，从而保留和激发出食材本身的鲜味，大约10分钟即可蒸熟。有网友表 示"干蒸菜虽然新鲜美味，实际上非常费盘子，盘子全都烤黑了。" 干蒸菜爆火后，全国各地出现了干蒸菜门店，博主推荐、游客打卡、餐饮人将改良后的干蒸菜直接上新 菜单上。比如，大众点评显示，曾被称为"深圳排队王"的啫火啫啫堡，在名字后面也直接新增了顺德干 蒸，有顾客给予高评价，称"顺德干蒸保持了食材的原汁原味，健康又养生。" 另外，米线、面类等细分品类凭借快餐模式迅速出圈，向外拓店的同时也名声大振。 作者丨餐饮老板内参 内参君 图源丨Midjourney 干蒸菜、本帮面、爆炒生料...... 地方 ...