未来中国餐饮业六大变化2

中国餐饮业发展未来充满机遇   
#自助餐  #中国餐饮  #小炒  #情绪价值
The Future of China's Restaurant Industry is Full of Opportunities  
#ChineseCuisine #StirFry #EmotionalValue  #Buffet
Six Changes in China's Restaurant Industry in the Future
未来中国餐饮业六大变化

With changes in the market and the disappearance of traffic dividends,
 China's restaurant industry will remain in the 2.0 era (brand era) 
 and 3.0 era (rational era) for a long time. 
 Dining consumption will evolve through stages of quality consumption,
  brand consumption, and taste consumption, 
  ultimately reaching a stage of character consumption. 
  The restaurant industry will also undergo the following structural changes in the future.

随着市场的变化，流量红利不断消失，中国餐饮将长期处于2.0时代（品牌时代）和3.0（理性时代）。
餐饮消费将经历品质消费、品牌消费、品味消费，
最终走向品格消费，未来餐饮业也会发生以下结构性变化。
Firstly, regionalization. Cost-effective regional cuisine with unique flavors become popular,
 such as Hunan and Jiangxi stir-fries, Chaoshan cuisine, 
 Shunde cuisine, Guizhou sour soup hotpot, Yunnan mushroom soup hotpot, and so on.
一是地域化。性价比高的地域风味特色餐饮走红，如湘赣小炒，
潮汕菜还有顺德菜，贵州酸汤火锅，云南菌汤火锅等。

Secondly, contextualization. 
Successful restaurant brands often capitalize on certain emotional values of consumers to achieve brand recognition.
二是场景化。好的餐饮品牌往往是抓住了消费者某些情绪价值，实现品牌出圈。

Thirdly, emotional value-for-money. Consumer demand is shifting 
from rational functional needs to emotional needs. 
Businesses that can provide emotional value are more likely to succeed.
三是情价比。消费者的需求从理性的功能需求变为感性的情绪需求，能够提供情绪价值的企业才有更高的胜出概率。

Fourthly, health-orientation. 
Some first-tier cities have already entered the 3.0 era of dining, 
where consumers are moving away from the pursuit of luxury, 
brand image and differentiation, towards simpler and healthier options.
四是健康化。一线城市部分已经进入餐饮3.0时代，
消费者从追求更高档、品牌感、差异化，到回归简约、健康化的诉求。

Fifthly, miniaturization. The Chinese restaurant industry is still dominated by small brands.
 By the first three quarters of this year, there were 496,000 snack restaurants in China, 
 a year-on-year increase of 12.1%. Miniaturization has driven the revival 
 and expansion of the snack industry.
五是小型化。当前中国餐饮行业依然以小型品牌为主，截止今年前三季度，
中国共有49.6万小吃餐厅，同比增长12.1%，小型化推动了小吃产业的复苏和扩张。

Sixthly, boundarylessness. The blurring of category, product, 
scenario and channel boundaries has become a crucial strategy 
for restaurant brands to enhance their market competitiveness. 
One manifestation of boundarylessness in the restaurant industry 
is the development of self-service categories. In the past year, 
the overall number of self-service outlets has grown by 15.3%, 
with buffet hotpots increasing by 24.3%, DIY barbecue by 11.7%, 
self-service barbecue by 35.8%, and self-service fast food by 46.1%.
六是无界化。品类无界、产品无界、场景无界、渠道无界，
成为餐饮品牌提升市场竞争力最重要的抓手。餐饮无界化的一大表现是自助品类的发展，
近一年自助品类整体门店增长15.3%，小火锅自助增长24.3%，烤肉自助增长11.7%，
烧烤自助增长35.8%，快餐自助增长46.1%。