11月24日晚，知名连锁餐饮企业太兴集团控股有限公司（06811.HK）在港交所发布公告称，太兴集团创办人、控股股东兼董事会主席陈永安于当天辞 世，享年66岁。 太兴集团官方网站发布讣告：我们沉痛宣布，本集团创办人兼主席陈永安先生于近日辞世，在此，我们深切悼念其对公司创立与发展的卓越贡献，并对其 家属致以最诚挚的慰问，我们将坚守其理念与使命，继续砥砺前行，感谢各界的支持与关怀。公司官方网站主页已变黑白。 2019年年底，太兴餐厅在内地合计有58家门店。原本广州是其在内地餐厅数目仅次于深圳的城市，原有门店十余家。2024年3月，太兴餐厅广州最后一家 门店关闭。 陈永安，资料图 公开资料显示，陈永安与集团现任执董袁志明等人于1989年在香港西湾河开设第一间以快餐店形式经营的"太兴烧味"，以新鲜出炉作卖点，此后渐渐获得 口碑，"太兴"的名字开始在本地饮食界崭露头角。 1989年在香港西湾河太安楼创立，2004年，其在深圳开下内地首家门店，2008年，太兴集团开始实行多品牌策略，2019年6月，其登陆港交所上市。 △图片来源：企业官网 据报道，过去几年，太兴集团在内地市场持续收缩门店，2019年—2024年，其在内地 ...

每经编辑｜陈柯名 11月24日晚，知名连锁餐饮企业太兴集团控股有限公司（06811.HK）在港交所发布公告称，太兴集团创办人、控股股东兼董事会主席陈永安于当天辞 世，享年66岁。 太兴集团官方网站发布讣告：我们沉痛宣布，本集团创办人兼主席陈永安先生于近日辞世，在此，我们深切悼念其对公司创立与发展的卓越贡献，并对其 家属致以最诚挚的慰问，我们将坚守其理念与使命，继续砥砺前行，感谢各界的支持与关怀。公司官方网站主页已变黑白。 在公告中，太兴集团表示，陈永安自1989年创立品牌以来，凭借其卓越远见及英明领导，为集团的发展及成功作出宝贵及巨大贡献。太兴集团董事会、高 级管理人员及全体员工对陈永安一直以来为集团及餐饮业所作出的努力和宝贵贡献深表敬意及感谢。集团的管理团队将继续秉持董事会制定的策略，稳健 经营业务，推动集团持续发展。 11月25日，太兴集团发布委任董事会主席及董事委员会成员公告，执行董事陈家强获委任为新一届董事会主席、提名委员会主席及薪酬委员会成员。执行 董事陈淑芳获委任为董事会副主席，并于当天生效。 1989年在香港西湾河太安楼创立，2004年，其在深圳开下内地首家门店，2008年，太兴集团开始实行多品 ...

Core Insights - The tea restaurant industry in China is undergoing significant transformation due to market changes and intensified competition, facing challenges such as product homogenization, loss of perceived value, and high supply chain costs [1][3][4] Market Overview - The Chinese tea restaurant market is projected to reach a scale of 28.5 billion yuan in 2024, with expectations to exceed 30 billion yuan by 2025, and the total number of stores nationwide surpassing 28,000, indicating an accelerated market consolidation trend [1] - New first-tier cities lead with a 22.7% share of total stores, followed by third-tier and first-tier cities at 20.6% and 17.8% respectively, with Guangzhou holding the highest concentration of stores at 7.3% [3] Brand Dynamics - The brand landscape is characterized by a focus on regional depth and limited cross-regional expansion, with few brands achieving national presence while many local brands remain concentrated in their home markets [3] - Emerging brands like Ke Ming Ice Room and Tai Hang Ice Room are rapidly growing through differentiated strategies, surpassing 140 and 100 stores respectively [3] Product Innovation Challenges - Over 60% of consumers perceive a "change of store but not of dishes" phenomenon, indicating a stagnation in product innovation within the industry [4] - The supply chain standardization has exacerbated product homogenization, while multi-category operations have increased ingredient management costs, creating a dilemma of "difficult innovation and even harder cost reduction" [4] Consumer Behavior Trends - A rational consumption trend has led to a growing issue of perceived value loss, with 32% of consumers prioritizing price discounts when choosing restaurants [4] - Traditional self-service experiences fail to meet the emotional connection needs of younger consumers, resulting in a "high average ticket, low repurchase" cycle for some brands [4] Innovation Strategies - Leading brands are pursuing multi-dimensional innovations to overcome challenges, including rebranding to attract younger consumers and introducing new product categories [4][6] - Specific strategies include expanding product lines, upgrading core ingredients, and incorporating regional flavors into offerings [4] Experience Enhancement - Brands are innovating in store design to enhance consumer experience, with examples like retro-themed stores and express formats that improve service efficiency and reduce labor costs [6] - The combination of satellite and flagship stores is being tested to lower operational costs while showcasing brand culture [6] Supply Chain Development - Supply chain upgrades are seen as crucial for industry recovery, with customized solutions helping brands reduce new product development cycles by 60% [7] - Restaurants utilizing professional supply chain solutions have seen a 92% product standardization rate and a threefold increase in successful cross-regional expansion [7]

Group 1 - The tea restaurant industry in China is currently undergoing a transformation phase due to various challenges, including brand innovation stagnation and market competition [1][6] - The market size of tea restaurants in China is projected to reach 285 billion yuan in 2024 and is expected to exceed 300 billion yuan by 2025, with over 28,000 stores nationwide by August 2025 [2][4] Group 2 - The distribution of tea restaurant stores varies by region, with new first-tier cities having the highest number of stores at 22.7%, followed by third-tier cities at 20.6% and first-tier cities at 17.8% [4] - Guangdong dominates the top 10 cities for tea restaurant stores, with Guangzhou having the highest share at 7.3%, followed by Shenzhen at 5.5% and Shanghai at 3.8% [4] Group 3 - The tea restaurant industry faces four major pain points: severe product homogeneity, low perceived value of products and services, high supply chain costs, and challenges in attracting younger consumers [6][10][11] - Many tea restaurants struggle with product differentiation, as most offerings are similar, leading to consumer dissatisfaction [7][10] Group 4 - Brands are actively exploring transformation strategies focusing on positioning, product innovation, and store styles to enhance competitiveness and attract younger consumers [12][13] - Some brands are integrating regional and trendy elements into their offerings to create differentiated positioning [13][16] Group 5 - Tea restaurant brands are diversifying their product structures by introducing new items that cater to local tastes and preferences, moving beyond traditional offerings [17][20] - The trend of incorporating regional ingredients and flavors into classic products is gaining traction among tea restaurant brands [20][23] Group 6 - The store styles of tea restaurants are becoming more diverse, moving away from traditional designs to incorporate local characteristics and consumer preferences [30][31] - Brands are experimenting with various store models, including smaller, more efficient formats to meet the fast-paced lifestyle of consumers [31][32] Group 7 - The future of the tea restaurant industry will hinge on product innovation, value perception, supply chain development, and brand upgrades to strengthen core competitiveness [33]