Core Viewpoint - Haidilao is innovating by launching themed restaurants, such as the new "Crispy Fish" concept in Guangzhou, to differentiate itself in a saturated market [1][2][4]. Group 1: Thematic Store Launches - Haidilao has opened a "Crispy Fish Fresh Cut Theme Store" in Guangzhou, marking a significant departure from its traditional offerings [2]. - The new store features a glass fish tank and a visible kitchen where chefs prepare dishes on-site, enhancing customer experience [2][11]. - The introduction of regional specialties like "Crispy Fish" from Zhongshan aims to expand the brand's reach beyond local markets [4][6]. Group 2: Market Trends and Challenges - The overall market growth for the hot pot industry is slowing, with a projected increase of only 5.6% in 2024 compared to 19.9% in 2023 [7]. - The number of hot pot restaurants peaked in November but has since declined, indicating a competitive and saturated market [7][9]. - Haidilao's strategy of localized menu adjustments and thematic innovations is a response to changing consumer demands and market conditions [10][13]. Group 3: Innovation and Differentiation - Haidilao's approach emphasizes fresh ingredients and regional flavors, with a focus on local supply chains to create unique offerings [9][10]. - The company has launched multiple themed stores across 24 cities, with a total of 42 fresh-cut kitchen theme stores, showcasing its commitment to innovation [6][12]. - Other brands in the industry, such as Banlu and Coucou, are also exploring unique offerings and localized themes to stand out in the competitive landscape [15][18]. Group 4: Future Directions - Haidilao plans to expand the successful "Crispy Fish" concept to more locations if the initial response is positive, indicating a potential nationwide rollout [4][12]. - The company is leveraging data and customer feedback to continuously adapt its menu and offerings, ensuring relevance in a dynamic market [10][13]. - The trend towards "fire pot +" models, integrating different dining experiences, is becoming more prevalent among major brands [19][20].

一、行业整体规模与连锁化进程 2024年中国餐饮市场规模突破5.5万亿元，同比增长5.3%，增速高于社会消费品零售总额。连锁化率持续提升至23%，较2021年的19%显著增长，头部品牌 加速扩张，蜜雪冰城、瑞幸咖啡等6大品牌组成"万店俱乐部"，其中蜜雪冰城全球门店达4.5万家，成为现制饮品连锁标杆。501-1000家规模的品牌门店数增 速最快（93.6%），地方区域品牌通过加盟模式快速崛起，推动行业从规模扩张转向效率与质量并重的新阶段。 二、品类与业态创新 1. 品类连锁化差异显著：饮品店连锁化率稳定在49%，自助餐、地方菜成为增长亮点。自助餐通过"低价大众"（如19.9元炒菜自助）与"品质高端"（如海鲜 料理自助）双向突破，连锁化率提升5%；云南菜、西北菜等地方菜系借文旅融合东风，增速超行业平均水平，贵州酸汤火锅热搜增速达828.3%。 2. 数字化与门店模型创新：老乡鸡、九毛九等品牌通过"卫星店"模式拓展外卖场景，租金成本降低60%，单店订单量提升1.74倍；智能炒菜机器人应用于霸 碗盖码饭等品牌，实现标准化与效率提升，推动现炒快餐连锁化。 2. 资本聚焦效率与创新：2024年餐饮投融资笔数降至70次，资 ...

【编者按】第六届"上海购物节"4月底至6月底举行。即日起，东方网推出"2025上海消费新亮点"系列报道，挖掘上海实体消费新亮点、新模式、新做法、 新变化，剖析热潮背后的驱动力与市民消费趋势的变迁，为读者呈现一幅真实、立体、充满活力的上海实体经济消费新画卷。 东方网记者程琦6月5日报道:自今年3月起，上海市持续发放的"乐品上海"餐饮消费券，不仅点燃了市民的消费热情，也为本地餐饮行业注入了经营活力。 来自上海市商务委的数据显示，今年3月，"乐品上海"餐饮消费券活动共吸引463.5万人报名摇号，平均中签率18.6%，4月份共吸引490万人报名摇号，比 上月增长了26.5万人次，平均中签率17.6%。 在刚刚过去的端午小长假，第四轮消费券的摇号结束，中签结果备受期待。这场由政府引导、平台与商户共同参与的促消费活动具体成效如何？它如何改 变了市民的消费习惯，又为商户带来了哪些机遇与挑战？更重要的是，这份由消费券带来的市场红利如何才能持续惠及民生与整体经济？为此，东方网记 者对此进行了深入调查。 政策红利带来市场暖意，商户新老顾客盈门 "消费券的客流拉动作用非常明显！"对于积极参与此次消费券活动的餐饮商户而言，门店客流量 ...

每一年，餐饮行业都会涌现出一批新的风口品类。从小火锅到拌饭，还有2元面包、江西小炒、鲜切牛肉自助火锅、7元生烫牛肉米线等，这些品类迅速走 红，成为当下消费者的新宠。 都说"站在风口上，猪都能飞起来"。 但是，猪多了，风口也会堵。 这几年大环境不好，各行业面临巨大的压力，不少企业更是破产、倒闭，遭遇了裁员和失业困境的朋友，大多都会选择开店创业，而开餐饮店更是大热 门。 一日三餐必不可少，不管生活怎么样都必须吃好喝好，而且这个行业门槛低，上手较快，因此餐饮业会成为很多人的创业首选。 只不过，餐饮行业早就不是遍地黄金了，而是厮杀激烈的修罗场！ 多少满怀热忱的创业者掏空积蓄开店，最后只能守着空店耍手机，最后把钱全部赔进去。 在赛道火热之下，一大批创业者扎堆入局，一批又一批的新风口品类店如雨后春笋般涌现。 社交平台的"造富"故事也层出不穷："95后医生下班卖小吃月入近2万""互联网大厂被裁摆摊卖烧烤5个月赚了40万""98年俩孩妈全职摆摊赚到人生第一个 100万"…… 只不过，想象很美好，现实很骨感，一批又一批跟风开店的创业者，已经陆续出局。 有跨行而来的餐饮小白开鲜切牛肉自助火锅店，仅营业45天就以倒闭收场，而有的餐 ...

Core Viewpoint - The restaurant industry is facing intense competition and a wave of closures, particularly in the self-service hot pot segment, as many entrepreneurs rush to capitalize on trends without sustainable business models [3][19][44] Industry Overview - The restaurant industry has become a popular choice for entrepreneurs, especially in the wake of economic downturns, but it is no longer a guaranteed path to success [4][19] - The self-service hot pot sector, particularly the fresh-cut beef model, has seen rapid growth, with many new establishments opening across the country [20][23] Market Dynamics - Despite the initial popularity of fresh-cut beef self-service hot pots, many establishments are struggling to maintain profitability due to high operational costs and low customer retention [29][36] - The market has witnessed a significant number of closures, with reports indicating that over 30,000 hot pot restaurants closed last year alone [44] Consumer Behavior - Consumers are increasingly discerning, seeking value for money and quality, which has led to a decline in repeat business for many low-cost establishments [39][41] - The trend of prioritizing low prices over quality has resulted in negative customer experiences, further exacerbating the challenges faced by new entrants in the market [34][36] Entrepreneurial Challenges - Many entrepreneurs are entering the market without adequate planning or understanding of the complexities involved, leading to a high failure rate [42][44] - The restaurant industry requires a focus on product quality, effective marketing, and operational management to achieve long-term success, rather than relying solely on fleeting trends [41][46]

前段时间，巴奴火锅创始人杜中兵因为直播言论，被卷进舆论漩涡。 "火锅不是服务底层人民""月薪5000不要吃巴奴"这几句单拎出来很冒犯的话，让巴奴成为众矢之的。 好在杜中兵很快找到了问题的根源：高价不是原罪，傲慢才是。 以下文章来源于金错刀 ，作者云摇 金错刀 . 科技商业观察家。爆品战略提出者。 作者： 云摇 来源：金错刀（ID： ijincuodao ） "爹味"魔咒，再次给大佬上了一课。 但这次事件的核心，一方面是爹味输出的反面教材，另一面是火锅行业的价格战和品质战，已经进入 白热化阶段。 "穷鬼系列"爆火，小火锅模式反超老大、自助形式翻红，本质都是年轻人对性价比的追捧。与此同 时，人均150元左右的品质火锅，正在沦为"消费降级"的活靶子。 这次舆论中，不少年轻人很客观地表示，比起贵不贵，更在乎值不值。 像巴奴18块钱一份的乌兰察布土豆，有乌兰察布的网友吐槽，并不知道有这种土豆。 无数迹象表明，火锅巨头们需要点高价之外的刺激。 01 被穷鬼食堂卷懵， 巨头被迫自降身价 过去，火锅品牌崛起的秘诀基本是：五分靠价格，五分靠逼格。 以呷哺呷哺为代表的价格派，直接打爆性价比。 11年前呷哺的菜单，锅底全部3块钱， ...