□王惠莲 刚到美国的时候，我们住的北加州小城还没有华人超市。过年想吃饺子了，也不知道去哪里买韭菜。后 来听班上的同学说，20英里外的里士满市有间叫"大华99"的华人超市，我就让先生开车带我去了。 从我们家出发，沿着80号公路向南开，大约20分钟就到了。 小女婿有一次把我包的锅贴带到了单位，还没来得及放微波炉加热，就被抢光了。 超市在一间购物中心里面，进去之后，满眼都是中国人，满耳都是中国话，普通话、广东话、上海话、 闽南话……货架上摆的也都是中国货。什么老陈醋、小笼包、速冻水饺、手抓饼……不说应有尽有，但 至少可以慰藉一下"中国胃"，一解思乡愁。 只可惜，找了半天，没有找到花椒。 回到家，我把韭菜摘洗干净，晾干切碎了，把肉馅倒进盆里，准备打馅。这是我从小打母亲那里学来 的，包饺子前，要先用花椒水顺着一个方向，把馅打成肉糊糊，然后再往里面放盐、姜末、酱油、香油 和韭菜。这样包出来的饺子，一口咬下去，汁水四溢，齿颊留香。如果不"打"的话，馅容易柴，不好 吃。 问题是，我没买到花椒，怎么办？换一样行不行？换什么呢？想了半天，家里有的，比白开水有味道 的，就只有先生爱喝的啤酒了。反正啤酒也能提鲜，就用啤酒打吧，谁让美 ...

Core Insights - The closure of Jinan Shunhe Hotel on Quancheng Road is part of a broader transformation wave affecting traditional high-end dining establishments, which are now seeking to redefine their market positioning in response to changing consumer preferences and market pressures [1][2][4]. Company Overview - Shunhe Group, established in September 2002, was once a pioneer in the industry, known for its innovative approach to business-themed hotels and high-end dining, with restaurant revenue accounting for over 75% of its income [2][3]. - The group has expanded its brand portfolio to include various dining concepts, but recent closures indicate a shift in strategy due to evolving market conditions [2][3]. Market Trends - The high-end dining sector is experiencing significant pressure, with a reported 40% decrease in customer traffic compared to previous years, as traditional business clientele has shifted to younger and family-oriented consumers [4][5]. - National statistics show that the restaurant industry saw a revenue increase of only 3.6% year-on-year in the first eight months of 2025, with high-end dining particularly under strain [5]. Consumer Behavior - Consumers are increasingly unwilling to pay for "show" or prestige dining experiences, favoring value for money and quality over traditional high-end offerings [5][6]. - The shift in consumer demographics has led to a decline in business-related dining, which previously constituted about 60% of restaurant traffic, now reduced to 30% [5]. Strategic Responses - In response to market challenges, traditional restaurants are adopting new strategies, such as outdoor dining ("外摆") to attract customers and enhance visibility [6][9]. - Restaurants are also focusing on niche markets, such as family gatherings and health-conscious dining options, to adapt to changing consumer preferences [7][9]. Cultural Integration - There is a growing trend among restaurants to integrate local culture into their dining experiences, enhancing the appeal of their offerings through unique cultural themes and local flavors [9][10]. - Establishments are exploring immersive dining experiences that combine food with cultural elements, aiming to create memorable experiences for consumers [10][11].

Core Viewpoint - The article discusses the growing trend of smoke-free restaurants in China, highlighting the experiences of various establishments that have adopted strict no-smoking policies and the positive reception from customers [2][40][52]. Group 1: Smoke-Free Initiatives - A British blogger in Shanghai initiated a campaign against smoking in public places, which led to a physical confrontation, illustrating the challenges faced by anti-smoking advocates [2][3]. - The article mentions a restaurant in Beijing, "老娄锅烙," recognized for its rigorous no-smoking policy, which has become a popular dining spot despite the common perception that smoking is integral to restaurant culture [6][27]. - The "无烟示范承诺餐厅" initiative launched by the Beijing Restaurant Industry Association encourages restaurants to adopt smoke-free practices, with some establishments already receiving recognition for their efforts [53][54]. Group 2: Customer Reception and Business Impact - Many customers express a preference for smoke-free environments, with some stating that they would choose restaurants based on their smoking policies [40][46]. - The article cites examples of restaurants that have successfully maintained their business while enforcing no-smoking rules, suggesting that such policies do not negatively impact profitability [44][45]. - A bar exclusively for women, "Second Bar," has found that a smoke-free environment meets the preferences of its clientele, leading to increased customer satisfaction and loyalty [34][40]. Group 3: Regulatory Support and Challenges - The article highlights the regulatory framework in Beijing that supports smoke-free initiatives, including fines for non-compliance and regular inspections by authorities [52][56]. - Despite the positive trends, the article notes that comprehensive smoking bans are still not uniformly enforced across China, with only a small percentage of cities meeting international smoke-free standards [56][57]. - The ongoing debate about the economic impact of smoking regulations continues, with evidence from other countries suggesting that smoke-free laws can lead to improved business outcomes [45][46].

Core Viewpoint - The article discusses the innovative approach taken by the Yonghe Platinum International Hotel in Zhengzhou, which has started a street vendor-style food service to cope with declining revenue from traditional dining and conference services. This strategy has garnered both praise and skepticism from the public. Summary by Sections Business Strategy - The hotel has launched a street food initiative, achieving daily revenues of around 60,000 yuan shortly after its opening [4][9] - The hotel aims to maintain its brand identity while offering affordable prices, with popular items like garlic and spicy crayfish [9][10] - The hotel is exploring various business models, including discount packages and night market concepts, to adapt to changing consumer preferences [5][20] Market Response - Local residents have responded positively, with many returning for repeat purchases due to the quality and pricing of the food [10][11] - The hotel has faced criticism for entering the street vendor market, with some questioning whether this approach diminishes its luxury status [4][14] Industry Context - The number of five-star hotels in China has decreased from 845 in 2019 to 736 by Q3 2024, indicating significant industry challenges [11] - The hotel industry is experiencing pressure from reduced revenue streams, particularly in dining and conference services, prompting hotels to seek alternative revenue sources [11][17] Operational Challenges - The street vendor business is described as a low-margin operation, with the hotel needing to carefully manage costs to ensure profitability [14][15] - The hotel has mobilized a significant portion of its staff to support this new initiative, indicating a commitment to maintaining operational efficiency [15][16] Future Prospects - The hotel plans to leverage the current popularity of its street food offerings to drive traffic into its main dining services [20][23] - There are intentions to expand the street food concept into a night market format, enhancing the dining experience while utilizing existing resources [25]

Core Insights - The 2025 Dazhong Dianping "Must-Eat List" has been released, featuring 3,091 restaurants across 144 cities, with over 2,400 being local street food establishments, indicating a growing trend towards personalized, high-quality, and diverse dining experiences [1][7][13] - The rise of "hidden gem" eateries reflects a shift in consumer preferences, where unique local flavors and cultural experiences are increasingly sought after by both locals and tourists [1][7][9] Industry Trends - The report highlights that 93.1% of respondents consider experiencing local cuisine a primary factor in travel, emphasizing the importance of food tourism [7] - Government initiatives are in place to promote local culinary resources and enhance dining service quality, aiming to unlock the consumption potential of regional cuisines [7][13] Consumer Behavior - Consumers are increasingly drawn to small, local restaurants that offer authentic flavors and a sense of community, often seeking out these establishments for a taste of home or local culture [9][10][12] - The success of small eateries is attributed to their focus on quality ingredients and customer relationships, leading to strong word-of-mouth and repeat business [12][13]

Core Insights - Nanjing's food scene has gained recognition with its recent Michelin listing, attracting more tourists and boosting the local dining market during the May Day holiday [1][3] - The restaurant "Tangwu. Old Nanjing Cuisine" experienced a significant increase in revenue, with earnings during the holiday reaching three to four times higher than its initial opening days [3] - The average spending per person at Tangwu is around 80 yuan, highlighting the affordability and quality of local cuisine [5] Group 1 - Nanjing's dining market saw a surge in business during the May Day holiday, driven by the influx of tourists [1] - Tangwu's new location near tourist attractions quickly became popular, achieving daily revenues of 30,000 to 40,000 yuan during the holiday [3] - The restaurant's success is attributed to its strategic location, good reviews, and a focus on catering to diverse tastes, particularly for northern visitors [3] Group 2 - The average daily sales for Tangwu's original location reached over 70,000 yuan, indicating strong performance in the local dining sector [3] - Local eateries are known for their affordability, with popular dishes priced between 6 to 16 yuan, making them attractive to both locals and tourists [5] - High turnover rates in small eateries during the holiday period demonstrate the demand for quick service and quality food, despite long queues [5]