Why is Korean cuisine, once popular in the streets, now completely in decline, and no one eats it?
Korean cuisine from 2010, gradually popular in the country, drinking beer and eating fried chicken has become the Internet celebrity food package at that time, the fire is all over the streets, popular throughout the country, then there was a female friend who loved to watch Korean dramas, more love to eat Korean food, the streets and alleys of Shenzhen korean restaurants such as a number of treasures.
At that time, many female white-collar workers in Shenzhen loved to eat at various Korean restaurants after work, and every Korean restaurant was very hot.
But over the years, whether it is in the first-tier cities of Beijing, Shanghai, Guangzhou, and Shenzhen, or the small cities of the fourth and fifth tiers, Korean restaurants have completely declined, and now in the streets and alleys, it is difficult to find traces of Korean restaurants.
Why has Korean cuisine, once popular in the streets, completely declined? Why doesn't anyone want to eat it? What is the reason behind this?
Zhang Wei, a restaurant owner who once opened a Korean restaurant in Shenzhen, told the truth. Zhang Wei, who has switched to a fruit shop, said that there are three main reasons for the decline of Korean restaurants.
First, the decline of the Korean Wave
The main reason why Korean restaurants can become popular in the Chinese market is due to the influence of Korean dramas, from "Blue Life and Death Love" to "You from the Stars" With the popularity of Korean dramas, Korean cuisine in film and television dramas has attracted the attention of many fans.
With the influence of the East Wind of the Korean Wave, Korean restaurants began to explode in the Chinese catering market, attracting many Korean drama fans, and eating Korean food became a very fashionable thing at that time, and young people flocked to it.
However, with the decline of the Korean Wave and the rise of the national tide, the influence of the Korean Wave is not as good as before, and the popularity of Korean cuisine is also weakened, from Korean barbecue to Korean troop hot pot, all of which are popular in a short period of time, destined to be only a flash in the pan, the wind outlet, leaving a chicken feather.
Second, eating habits are different
There are many categories of Korean cuisine that were once popular, such as Korean barbecue, Korean kimchi, Korean fried chicken, troop hot pot, cheese ribs, etc., which are the most classic special snacks in Korea.
But Chinese's eating habits are different from those of Koreans, and a friend who went to taste Korean-style barbecue said, "It's too bad to eat, it's better to bake it at home." ”
Korean cuisine itself is very limited in variety, basically based on grilled meat and fried chicken snacks, and the flavor type is basically kimchi, Korean chili sauce, sweet noodle sauce these flavors, cooking methods are too monotonous, condiments are too single, resulting in the overall dining experience is not strong.
Eating once to taste the early can also be, if you eat more than twice, it is easy to make customers tired, such a difference in dining experience and eating habits, which eventually leads to a very low repurchase rate of Korean cuisine, and many young people are reluctant to eat after tasting for the first time.
Third, the catering market is highly competitive
The fiercely competitive domestic catering market will give birth to a different popular direction every year, last year was sauerkraut fish, this year is fried skewers, next year is crispy pork belly and so on.
There has never been a shortage of Internet celebrity food in the Chinese catering market, and Korean cuisine, which lacks innovation, has been defeated by the fierce competition of these Internet celebrity cuisines.
Whether it is Korean barbecue, stone pot bibimbap, or army hot pot, there is no innovation in nature, but it is highly reproducible, the production threshold is not high, and even no professional chef is needed, as long as there is Korean sauce, anyone can make the same taste out.
Korean cuisine does not have a strong moat, the taste characteristics are not obvious enough, and it is gradually eliminated in China's fiercely competitive catering market.
Zhang Wei said that the market demand for Korean cuisine is still there, but Korean cuisine, which is weak in innovation, is doomed to be eliminated by the market when it encounters China's ever-changing catering market.
Consumers' tastes are not static, only by continuing to innovate and upgrade products can we adapt to changes in the consumer market, just like those old brands, so they will eventually be eliminated by the market, and only by continuous innovation can they seize the stomach of young people.
What do you think about that?
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