作为从香港走向全国的经典餐饮形态，茶餐厅近年来正经历深度调整。在消费市场变革与行业竞争加剧的双重压力下，传统茶餐厅面临产品同质化、价值 感缺失、供应链成本高企等多重挑战，行业进入转型关键期。数据显示，2024年中国茶餐厅市场规模达285亿元，预计2025年将突破300亿元，全国门店总 数超过2.8万家，但企业存量为2.15万家，反映出市场整合加速的趋势。 从地域分布看，新一线城市以22.7%的门店占比领跑全国，三线与一线城市分别以20.6%和17.8%紧随其后。城市集中度方面，广州以7.3%的占比位居榜 首，深圳、上海分别占5.5%、3.8%，北京占1.2%。值得注意的是，广东七座城市跻身全国门店数前十，凸显粤港澳大湾区作为茶餐厅核心市场的地位。 品牌格局呈现"区域深耕为主，跨域扩张为辅"的特征，除大家乐、翠华餐厅等少数品牌实现全国布局外，多数香港本土品牌仍聚焦本地市场，而深圳克茗 冰室、广州太哼冰室等新兴品牌通过差异化策略快速崛起，门店分别突破140家和100家。 场景创新方面，品牌通过空间重构提升消费体验。文通冰室打造"复古港风+赛博朋克"主题店，设置霓虹灯墙、游戏机等打卡点，使门店客流量提升 40%；翠 ...

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]