Hairy belly 22.9, duck intestine 15.9, potato chips 2.9 yuan / serving... On February 26, in Hema (Ranjiaba store), consumers took some hot pot dishes in the store and scalded spicy hot pot in the dining area.
The relevant person in charge of hema Chongqing said that the bottom of this pot was jointly developed by Hema and Brother Zhou. Within the scope of Chongqing, whether it is dining in offline stores or spicy Chongqing hot pot delivered online, it is provided with this joint base. "The two sides will jointly open up a new scene of hot pot, explore new retail paths, and promote this fresh pot base to the whole country in the future."
Upstream news reporters saw at the scene that the base of this joint hot pot is obviously different from the supermarket model, which is a fresh pot that can be boiled with water.
The relevant person in charge of Brother Zhou said that the hot pot base is 1 kilogram, including red oil, base, seasoning, pot butter, etc., which highly restores the taste of the store, and also facilitates consumers to cook the taste of the hot pot shop at home.
At noon on February 26, Ms. Li, who was eating hot pot, told reporters that this time there was a brand endorsement, the taste would not be bad, and the quality was guaranteed. But I didn't expect that the overall consumer price was much cheaper than that of hot pot restaurants. "For example, the assorted vegetable platter is 16.9 yuan / 600g, including a variety of vegetables and mushrooms, which is more cost-effective."
The relevant person in charge of Hema said that Hema's self-built special supply chain provides thousands of kinds of hot pot ingredients. Compared with hot pot shops, the dishes that Hema gives to consumers are fresh prices, which are 1/2 cheaper than hot pot shops.
At the scene, many consumers are very interested in the hot pot base jointly developed by Hema and Brother Zhou, and many consumers are also asking whether Brother Zhou's specialties such as waist slices and overlord crisps can also enter the supermarket.
In this regard, the relevant person in charge said that further development is still under way.
According to the upstream news reporter, not only Brother Zhou, but more and more traditional restaurant companies are crossing borders to new retail.
Previously, the white market stagecoach duck was mainly based on room temperature products, but now the room temperature has become refrigerated, and raw food has become ready-to-eat. Lin Nan, director of its marketing department, introduced that restaurant companies must improve the speed of research and development to keep up with market changes. Today, through the above iterations, product sales have increased by 20%.
"Originally, they all sold bulk products, and now the products from the finished product to the factory to the store, the whole process of 0-4 degrees, in the way of locking fresh, no additives to enter the market, the shelf life has also been increased to 5 days." Wang Long, founder of the Etang brand, said that 2 years ago, he built more than 7,000 square meters of factory buildings, and last year he invested 20 million yuan to renovate the factory to help brand renewal.
Liu Ran, a catering observer, said that the current upgrading of consumer demand and the advent of a new competitive pattern, the phenomenon of retail catering and catering retailing, is becoming a new trend.
Upstream journalist Hou Jia