曾有人调侃今年北京商场餐饮必打卡三件套，分别是"费大厨、烤匠、寿司郎"，国庆期间，排队王们热度不减，依旧人挤人。 中午11点左右，费大厨辣椒炒肉已经"一号难求"，消费者从店门口排到电梯口，人均排号1小时起步。不止费大厨，海底捞、萨莉亚、珮姐等"排队王"们 都挤满了人。 这个超长的国庆中秋假期，是一场久违的餐饮狂欢。从北到南，全国多地的烟火气全面回归，排队、爆单成了这个假期的日常。 内参君在这期间分别走访了北京、香港、广州西安、青岛、广汉等城市，有人在老字号前等位两小时,有人奔赴网红街区打卡新茶饮；从城市商圈到文旅 夜市，从传统小吃到新式品牌餐饮的热度被彻底点燃。 但热闹之下，也能感受到另一股暗流：人气正在向头部，向爆款集中。餐饮市场的"扎堆与分化"，在这期间被放大得前所未有。 一、北京：商场餐饮两极分化，网红头部"独享"热度红利 今年国庆，北京餐饮较往年而言，体感上似乎热度稍低。内参君多日一线走访北京知名商场、美食街发现，北京国庆餐饮消费正呈现出鲜明的"品质刚 需"特征： 一方面，商场内"冰火两重天"，品质网红"排队王"们占据绝对消费吸引力。 但这份热闹并不均衡。内参君一线走访的多个商场内，均出现了"消费者扎 ...

长沙晚报掌上长沙10月8日讯（全媒体记者 刘捷萍）2025年国庆中秋8天超长假期，长沙消费市场以IP快闪、国风 巡游、首店首展等新场景新业态，全面激活消费潜力——重点商圈客流、热门餐饮热度双双创下新高，生动诠释 着城市经济的蓬勃活力。 场景"上新"拉满人气，重点商圈客流再攀峰 假期的长沙商圈，处处是"打卡热"。北辰荟湘江边，高8米的"特别快乐"兔子艺术装置裹着傍晚的暖光，岸边不少 市民拉着家人拍合影。"特意从株洲过来，刷到这个兔子装置就想现场看看，拍出来比视频里更可爱！"游客张先 生举着刚拍的照片，笑着展示给同行朋友。 北辰荟内，普宁英歌舞表演刚开场，红绸翻飞间，20余名舞者踩着铿锵鼓点前行，脸上的脸谱妆容极具冲击力， 围观人群里不时响起掌声和叫好声。"第一次现场看英歌舞，配上瑶族长鼓舞的旋律，传统味特别浓！"带着孩子 观看的市民李女士，一边帮孩子录视频，一边感慨"长沙的假期活动越来越有文化感"。 市商务局提供的数据显示，10月1日至7日，五一商圈核心区累计客流达716.49万人次，10月3日迎来峰值114.93万 人次。每日19:40至20:25的实时客流高峰时段，黄兴南路步行商业、太平老街等重点街区上满是 ...

从整个假期的经营情况来看，网红餐饮门店更是人气火爆。胡大饭馆方面表示，假期前7天，簋街四家 门店日均接待客流8260人次，同比增长10.6%，小龙虾日销量约7800斤，胡大总店24小时营业，单日最 高排队取号4270号，翻台率达到900%，队伍从11:30排队至次日凌晨3点。 无独有偶，据费大厨辣椒炒肉相关负责人介绍，各地门店门口等位排满，特别是在中午和下午的用餐高 峰期，多家门店同时段等位桌数超过300桌，一号难求。数据显示，费大厨国庆当天全国门店取号桌数 接近8万桌，整个假日期间，费大厨日均翻台7轮以上，等位时长超过90分钟。北京大兴荟聚店、北京朝 阳合生汇店、北京西单大悦城（000031）店等多家门店全天等位不间断。 与此同时，不少老字号更是通过"舌尖经济"交出亮眼成绩单。"从早上11点到下午2点，等位的队伍就没 断过，靠窗的座位得翻台五六次。"鼓楼马凯餐厅前厅经理张雪肖表示。同和居假期前三日包间便已订 满，中秋节当天月坛总店排队近百桌；鼓楼马凯餐厅的糖饼每天卖出六七百张，为了不让食客空等，门 店不仅加倍备货，还延长了外卖窗口营业时间。据介绍，黄金周前七天北京华天集团旗下老字号餐厅营 收环比增长超过25 ...

新京报讯（记者王萍）京味儿满满的炸酱面、红火热辣的小龙虾、烟火气十足的湘菜小炒……国庆中秋 假期接近尾声，餐饮企业也纷纷亮出"假日成绩单"。10月8日，新京报记者了解到，今年国庆中秋假 期，多家知名特色餐饮的营业额、客流量"双丰收"，与去年同期相比约有10%增长。"北京特色""新鲜 现炒"等成为消费者热衷的餐饮消费关键词。北京市商务局发布的国庆假期盘点显示，10月1日至4日， 市商务局重点监测的百货、超市、专业专卖店、餐饮和电商等业态企业实现销售额同比增长0.4%，其 中老字号餐饮、连锁快餐带动餐饮业态增长4.8%。全市60个重点商圈客流量同比增长14.3%。 间，胡大总店24小时营业，其他门店也根据情况延长了营业时间，但每天依旧从上午11时左右就开始排 队，一直能排到次日凌晨3时左右。"据统计，假期期间胡大饭馆单日排队取号达4270号，翻台率达到 900%。 编辑 王琳 校对 刘军 张胜滔说，小龙虾是胡大饭馆当仁不让的"主力"，假期期间，小龙虾的日销量超过7800斤。此外，秋天 正是吃鱼虾蟹的季节，胡大饭馆针对时令和假日聚会推出的香辣松叶蟹以及新增的小龙虾"伴侣"梭子蟹 等都有着很好的销量，适合聚会和夜宵场 ...

国庆中秋假期临近，餐饮市场将迎来一波儿消费热潮。9月29日，新京报记者从多家餐饮老字号、知名餐饮企业了解到，目前，多家餐企在国庆中秋假期的 包间已经全部订满。同时，叠加"金九银十"的婚礼旺季，多家餐企承接婚宴"接到手软"。多家餐企的负责人表示，今年的假期长达8天，预计餐饮客流、营 收将比去年同期出现10%至15%的增长。 老字号新菜品双节集中亮相 遍布北京的餐饮老字号，历来都是节假日本地消费者和外地游客品尝美食的打卡热门。新京报记者从聚德华天旗下的多家老字号了解到，进入秋季以来，烤 肉季、砂锅居等老字号客流明显上涨。结合假期期间的聚会、旅游客群，或将再次出现销售高峰。烤肉季经理鲁建伟表示，今年，国家级烤肉技艺传承人以 内蒙古沙葱入馔，首创了"塞外秋韵烤羊肋间""贴骨羊排"等菜品。"我们一方面以国家级非遗烤肉技艺为基础创新，不断提升非遗项目的参与体验和味觉体 验；另一方面，逐步将店里的传统技艺与羊肉不同部位融合，努力做北京最好吃的羊肉菜。"据介绍，为了提升中秋佳节的非遗体验，中秋当天，店内会将 普通的"文吃烤肉"全部免费升级为烤肉季八味烤肉之一的"怀中抱月"。砂锅居也为迎接国庆中秋假期的到来，推出"金九银十暖心 ...

Core Insights - The article discusses the rising popularity of "fly restaurants," which are characterized by their affordable prices and local flavors, reflecting a shift in consumer preferences towards authenticity and emotional connection in dining experiences [7][10][14]. Group 1: Consumer Preferences - Consumers are increasingly drawn to "fly restaurants" for their unique charm and the "smoky" atmosphere they provide, contrasting with high-end dining options that may lack authenticity [2][3]. - The desire for both standardized dining experiences and the emotional warmth of traditional cooking creates a complex consumer psychology [2][10]. - Many consumers, like the individuals mentioned in the article, are moving away from high-end restaurants in favor of local eateries that offer genuine flavors and a sense of community [4][6]. Group 2: Market Trends - The "fly restaurant" phenomenon has gained traction, especially among younger consumers who actively seek out these establishments on social media platforms [6][8]. - The rise of these restaurants is partly attributed to the dissatisfaction with pre-packaged meals and a longing for freshly prepared dishes that evoke a sense of cultural connection [11][14]. - The article highlights a potential synergy between traditional restaurants and "fly restaurants," suggesting that they can coexist and cater to different consumer needs, enhancing overall market appeal [14][15]. Group 3: Industry Dynamics - The article notes that "fly restaurants" have evolved from being seen as unsanitary to becoming popular dining spots, with many improving their environments while maintaining their core offerings [7][10]. - The current trend indicates a shift towards healthier, fresher, and more distinctive dining options, which aligns with consumer preferences for authenticity [10][12]. - The discussion around "fly restaurants" also reflects broader industry challenges, such as the need for restaurants to balance efficiency with the emotional and cultural aspects of dining [12][14].

Core Insights - The article highlights the significant decline in dine-in customers at restaurants, despite a surge in food delivery orders due to low-priced offerings [1][2][3] - The shift in consumer behavior towards cheaper delivery options is exacerbating the challenges faced by traditional dining establishments [6][7] Group 1: Dine-in Challenges - Many restaurant owners are experiencing a drop in dine-in traffic, with some reporting daily earnings as low as 200 yuan [3][5] - The trend is not limited to specific types of restaurants; both Western and traditional dining establishments are facing similar issues [4][5] - The reliance on delivery services has led to a decrease in the perceived value of dine-in experiences, as customers become accustomed to lower prices [6][7] Group 2: Economic Implications - The decline in dine-in customers is attributed to oversupply in the market, consumer downgrade, and changing consumption demands [7] - Fixed costs such as rent and labor remain constant regardless of customer traffic, making it essential for restaurants to maintain a certain level of dine-in customers to cover these expenses [7][8] Group 3: Strategies for Recovery - Restaurants need to focus on enhancing the quality of their dine-in offerings to create a compelling reason for customers to visit [13][19] - Establishing signature dishes that resonate with customers can help build brand loyalty and drive foot traffic [16][17] - Pricing strategies should shift from competing on price to emphasizing the value of the dining experience [19][22] Group 4: Customer Engagement - Creating an inviting atmosphere and engaging experiences can encourage customers to slow down and consider dining in [24][26] - The overall dining experience, including service and ambiance, plays a crucial role in attracting customers in a competitive market [26][27]

Core Insights - The trend of restaurant brands opening stores in close proximity, often referred to as "intimate competition," is becoming prevalent, leading to a shared customer flow and enhancing the dining experience for consumers [1][4] - While this strategy can create a "dining destination" effect, it also raises concerns about increased competition costs, rental prices, and potential consumer fatigue due to homogenization [1][6] Group 1: Market Dynamics - In popular shopping areas, multiple well-known restaurant brands are clustering together, such as four "queue kings" within a hundred meters in Beijing's Chaoyang Joy City [2][3] - The strategy of opening stores next to each other allows brands to capitalize on shared customer traffic, effectively reducing customer acquisition costs by leveraging the advertising effect of established brands [4][6] Group 2: Financial Implications - The rising competition for prime locations is driving up rental costs, which can consume 30%-40% of a restaurant's monthly revenue, significantly impacting profit margins [6][7] - According to the 2023 China Catering Annual Report, rent, labor, and food costs account for 70%-75% of total expenses, with profit margins typically ranging from 5%-10% [6][7] Group 3: Competitive Risks - The intense competition may lead to a shift from product-driven strategies to competition-driven strategies, risking the loss of unique brand value and leading to price wars and marketing battles [7] - Long wait times associated with popular restaurants can lead to consumer dissatisfaction, as negative reviews often stem from extended queuing experiences [7]

Core Insights - The trend of popular dining brands opening stores in close proximity, often in the same shopping mall or even on the same floor, is becoming increasingly common, leading to a competitive environment where consumer traffic is shared among these brands [1][9][10] - This strategy aims to create a "dining destination," enhancing foot traffic and overall consumer engagement within shopping malls, benefiting both the brands and the malls themselves [9][10] Group 1: Market Dynamics - The concentration of popular dining brands in close quarters allows for shared customer flow, reducing the risk and cost of customer acquisition for new entrants [9] - The presence of multiple "queue kings" in one location can create a "dining destination" effect, similar to well-known food streets, which enhances brand visibility and consumer choice [9][10] Group 2: Competitive Landscape - The competitive strategy of "close combat" among dining brands is characterized by a focus on product quality, supply chain efficiency, and continuous innovation, which are essential for long-term success [2][12] - However, this intense competition can lead to increased operational costs, particularly in high-rent areas, where rental expenses can consume a significant portion of a restaurant's revenue [11][12] Group 3: Consumer Behavior - Consumers are drawn to popular dining brands, often choosing to wait in line for these establishments, but excessive wait times can lead to dissatisfaction and a shift to nearby alternatives [9][12] - The phenomenon of "queue fatigue" may arise, where consumers become frustrated with long wait times, potentially impacting brand loyalty and customer satisfaction [12] Group 4: Financial Implications - Rising rental costs in prime locations are a significant concern for dining brands, with rent often accounting for 30%-40% of monthly revenue, which can severely impact profitability [11] - The average rent for commercial properties in major cities is projected to increase, further squeezing margins for dining establishments [11]

Core Insights - The popularity of the grilled fish restaurant "烤匠" has led to long queues, with customers often waiting until after 1 AM to be seated, indicating strong demand and brand appeal [1][2] - In 2024, China's catering consumption is projected to reach 5.57 trillion yuan, accounting for 11.4% of total retail sales, highlighting the significance of the food and beverage sector in the economy [1][6] Company Performance - 烤匠 has opened three locations in Beijing, all of which experience immediate queues upon opening, with the first store at 合生汇 seeing over 2,000 reservations in a single day [1][3] - The restaurant's focus on authentic spicy grilled fish has resonated with consumers, leading to a strong customer base and repeat visits [3][4] Industry Trends - The catering industry is undergoing structural adjustments, with a shift from low-price competition to enhancing service quality and unique dining experiences [4][5] - Data from Meituan indicates that the proportion of restaurants scoring above 3.6 has significantly increased, while those scoring 3.5 and below have decreased, suggesting a market trend towards higher quality dining options [5] - The expansion of local cuisine brands like 烤匠 and 费大厨 into major cities reflects a growing trend of regional specialties gaining national popularity through standardized and chain marketing strategies [6][7]