Total No. 3996
Author | Restaurant boss internal reference internal ginseng Jun
Guests:
★Lisa Cai: Founder of Beijing Tylfull Hotel and Park View Chinese Restaurant. Park King Heen has been awarded the Black Pearl One Diamond Restaurant for 4 consecutive years, and has won the Michelin Plate Honor Award and other awards.
★ 叶昕:The Singer蘭颂、炭索GOOD BEEF创始人。 蘭颂连续荣获2023、2024黑珍珠一钻餐厅。
★ Ma Longxi: Ma Wangzi's fourth-generation owner, who has taken over the restaurant since 2008. Founded in 1923, Ma Wangzi has won the titles of China Time-honored Brand and Sichuan Time-honored Brand, and has won awards such as Black Pearl and Michelin for many consecutive years.
The current catering industry has entered a new cycle of coexistence of "consumption downgrading" and "quality upgrading". Positioning the mid-to-high-end fine dining is facing severe challenges, and the wave of closures has hit, and many restaurants have begun to reduce customer orders to "save themselves".
Fine dining has come to a crossroads, with some lurking and others choosing to take the initiative. How can we not be left behind by the times?
Looking at the current catering market, the decline in customer flow of mid-to-high-end restaurants is almost an indiscriminate difficulty. ↓↓↓↓
The first change in fine dining is that consumers are becoming more rational and cautious, and therefore spending less frequently. ↓↓↓↓
It is becoming increasingly difficult to make money from this group of "sophisticated and prudent" consumers. ↓↓↓↓
If the restaurant wants to go through multiple cycles, it needs to have a "normal mind" and practice it in daily life. ↓↓↓↓
Whether it is downgrade or upgrade, most fine dining restaurants anchor the unit price at two or three hundred yuan, and this price band has become the "most volume" track. ↓↓↓↓
If you want to break through from the most competitive track, you need to not only give consumers "full things", but also test the accurate positioning in different cities and different regions. ↓↓↓↓
As dining enters a new cycle, all fine dining is rethinking itself, and the answer is still unfinished. ↓↓↓↓
Fine dining, where is it headed?
Qin Chao, the founder of the restaurant boss Neisen, said: "In the era when consumers are more pragmatic and rational, whether it is mid-to-high-end catering or mass chain catering, who can be more sincere to customers, more transparent consumption, and more return to quality, who can establish a stable and lasting consumer relationship, and can travel to the future in the new long-term cycle of quality consumption." ”
In the opinion of Xiao Kuan, a famous food writer and founder of Big Bite Food List, "In 2024, I think the theme of high-end catering should be a return. Return to taste, return to ingredients, return to management, and return to the essence. Only in this way can we not be left behind by this era. ”
In the fog, fine diners are still groping their way forward.
"Actually, that's what I like about this industry, it's always alive and exciting. Thinking about how to change and how to do anytime and anywhere, there are new flavors, new brands, and new models anytime and anywhere. Xiaokuan said.