预制菜与中国连锁餐饮行业发展

Summary of Conference Call on Prepared Dishes and the Development of China's Chain Restaurant Industry Industry Overview - The conference discusses the prepared dishes sector within the Chinese chain restaurant industry, highlighting the differences in definitions at consumer, industry, and national levels [1][2][3]. Key Points and Arguments - Definition Discrepancies: Prepared dishes are defined differently across various levels. National definitions exclude staple foods and dishes made in central kitchens, and prohibit preservatives [1][2]. - Central Kitchen Benefits: Chain restaurants utilize central kitchens to lower costs, ensure product quality consistency, standardize operations, and enhance food safety. However, initial processing or semi-finished products from central kitchens are not classified as prepared dishes under national definitions [1][3]. - Japanese Influence: The Japanese restaurant industry has optimized supply chains and food safety standards, establishing a robust system for central kitchens and cold chain logistics, which serves as a model for China's restaurant sector [1][4]. - Consumer Expectations: Chinese consumers expect healthy, safe, and innovative menu options from Chinese cuisine. Chain restaurants should enhance supply chain management, improve service levels, develop new products, and focus on brand building to meet these expectations [1][5]. - Impact of Central Kitchens: Central kitchens significantly influence the Chinese restaurant industry by improving efficiency and enabling standardized processes, making it easier for new brands to emerge [1][7]. - Prepared Dishes Classification: Prepared dishes are categorized into four types: pre-processed ingredients, ready-to-cook, semi-finished products requiring heating, and fully cooked dishes. Central kitchen products do not fall under the prepared dishes category as per the latest regulations [2][6]. - Market Changes Post-Regulation: Following new regulations in March 2024, which excluded central kitchen products from the prepared dishes category, consumer confidence in non-central kitchen prepared dishes declined, leading to a rebranding of some products as "quick dishes" [2][13]. Additional Important Insights - Central Kitchen Types: There are two main types of central kitchens: those with production licenses that can supply third-party restaurants and those that only supply their own outlets [8][12]. - Future Trends: The trend towards central kitchens and prepared dishes is expected to grow, especially as family sizes decrease and younger parents may prefer convenient meal options. Ensuring safety and taste will be crucial for market acceptance [16][17]. - Technological Integration: The use of cooking robots is anticipated to enhance the quality of prepared dishes while maintaining standardization, addressing the challenge of flavor consistency in mass production [19]. - Profitability Comparison: The profit margins in the Japanese restaurant industry are generally lower than those in China, suggesting that Chinese restaurants have room to balance pricing while maintaining profitability through central kitchen efficiencies [20][21].