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 ...

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]