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 ...

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]

Group 1: Industry Trends - The restaurant industry is experiencing a shift towards diversified and personalized consumer demand, prompting a re-evaluation of competition logic and trends [1] - There is a notable transition from extensive expansion to refined operations within the industry, emphasizing the importance of customer value and differentiated products [2][5] - The market is witnessing a significant trend of brand differentiation and specialization, with a focus on creating unique customer experiences [5][9] Group 2: Company Performance - The performance of 烤匠麻辣烤鱼 in Beijing has exceeded expectations, with the first store achieving an average weekend wait time of 7-10 hours and a weekday wait time of 3-5 hours [3] - Approximately 60% of customers in Beijing are repeat visitors, reflecting a strong customer base built over 11 years in the Sichuan-Chongqing region [3] - The company has extended its operating hours to cater to late-night dining demands, aligning with consumer behavior and preferences [4] Group 3: Strategic Adjustments - 烤匠麻辣烤鱼 maintains a consistent product strategy by replicating the original flavors from Sichuan-Chongqing, responding to customer feedback for authentic dining experiences [4] - The company is focusing on brand differentiation and deepening its core product offerings, particularly in the spicy fish category, to avoid reliance on short-term traffic [5] - 旺顺阁集团 has shifted its brand positioning to capitalize on the growing demand for Beijing cuisine, enhancing its market competitiveness [8] Group 4: Market Dynamics - The current restaurant market is characterized by significant consumption segmentation, with street-side and community dining options gaining popularity due to their affordability and convenience [9] - The industry is facing challenges from price wars, where some businesses resort to irrational pricing strategies that compromise quality [10] - A call for value-based competition rather than price competition is emphasized, with companies encouraged to enhance operational efficiency while maintaining quality standards [11]

Core Insights - The article emphasizes the shift in consumer demand towards diverse and personalized experiences in the restaurant industry, necessitating a transformation in competition logic and operational strategies [1] - The focus is on leveraging consumer insights and innovative experiences to drive growth and enhance brand loyalty, moving from mere traffic acquisition to deepening user value [1] Company Performance - The company has opened three stores in Beijing, with the first store at the Harmony Mall performing exceptionally well, experiencing average weekend wait times of 7-10 hours and 3-5 hours during weekdays [4] - The performance in Beijing has exceeded expectations, with nearly 60% of customers being repeat visitors, attributed to a strong customer base built over 11 years in the Sichuan-Chongqing region [5] Customer Demographics - The primary customer base in Beijing consists mainly of young people, including couples and friends, but also includes a significant proportion of families and elderly customers, challenging the stereotype that spicy flavors appeal only to younger demographics [6] Product Strategy - The company maintains a "original flavor replication" strategy, ensuring that the menu and flavors in Beijing are identical to those in Sichuan-Chongqing, based on customer feedback [7] - The operating hours have been extended from 10 AM to 10 PM to 10 AM to 3 AM to cater to late-night dining demands, aligning with the characteristics of the spicy fish dish [7] Operational Adjustments - The company adapts its operational strategies based on direct observations and customer feedback, such as offering customizable ingredient options to meet diverse preferences [8] - The focus is on continuous improvement in product offerings, service quality, and dining environment, driven by customer insights [8] Industry Trends - The company views the current "traffic anxiety" in the restaurant industry as a challenge, advocating for a focus on brand differentiation and unique value rather than chasing short-term traffic [9] - The company plans to continue specializing in spicy fish dishes, enhancing the overall dining experience while maintaining its core product focus [10] Expansion Strategy - The company prioritizes quality over quantity in its expansion strategy, opting for a gradual approach based on suitable locations and market feedback, while maintaining a direct management model to ensure quality control [11] Future Outlook - The restaurant industry is entering a golden decade of brand development, with significant trends towards chain operations and market segmentation, emphasizing the need for businesses to understand customer needs and create unique experiences [12]