According to Red Meal Network News, on May 8, the 2024 Xingyao Food Industry [29th China Catering Influence Summit and the 2nd Catering Carnival] co-sponsored by the "Changsha Catering Nanny", from zero to 100 catering education consulting, and Ningji hand-made lemon tea, and sponsored by the general title of the scenery and the general sponsorship of Cong Kitchen, came to a successful conclusion.
The conference was held in Changsha, Hunan Province, with an unprecedented lineup of guests. It was hosted by Brother Hao, the "Changsha Catering Nanny", and Lei Rongxiang, the founder of the Xiangzhihe brand of "President of Xinhuo University Hall". More than 2,000 well-known figures in the catering industry and more than 80 founders of leading brands in the industry gathered to discuss and collide with the current hot spots, future trends, and new knowledge of the catering track with 7 roundtable meetings.
Let's look back together on high-energy and see what new ideas the leading brands in the catering industry have output at high density.
01. The way of dining, the deep cultivation of inheritance and innovation
In this very involuted era, how can we innovate and inherit?
Liu Zheng, President of Ziguangyuan Group and Chairman of the Community Committee of the World Federation of Chinese Cuisine, shared his views from the spiritual level, business level, organizational assistance level, and executive level. He believes that mission is a lifelong thing, vision is a ten-year thing, mission and vision are the roof and sky, and values are your foundation, which is the rules of the game formulated for the mission and vision. In the future, we must continue to cultivate deeply, use the most extreme model, find the strongest people, find the best place, find the most warlike organization, and become the best platform. The old man does new things, the new people do the old things, the old people open new stores, and the new people do the old shops, which is always the way to go for dinner.
In this forum session, Qin Chao, the founder of the restaurant boss Neisen, presided over the meeting, Shang Gang, the founder of 57 Degrees Xiang Catering Group, Xu Guohua, the founder of Xu Ji Seafood, Guo Xiaoguang, the founder of Yaowangfu, Yin Jiangbo, the founder of Shishang Guowei/vice chairman of Tao Taoju, Yang Zhansheng, the founder of Hemu Private Kitchen, and Huang Xiaohua, the founder of Da Ge Rice, collided with new views on the business of the main meal.
02. Vitality Changsha, the innovation kingdom of catering categories
How to do a good job in the retailization of catering products and the catering of retail products?
Lu Lucheng, the founding partner of Black Classic, said that the key to "Black Classic" standing out in the Changsha stinky tofu track is to find a dual-drive model, which uses retail to support the entire model and provide efficiency for the entire retail. "We use experiential retail to present the best of our signature products in an experiential way. At the same time, from the retail perspective, when everyone's experience is very good, it stimulates retail conversion and enriches the experience of retail formats with catering restrictions. In the process of mutual transformation and integration between catering and retail, the most important thing is to meet customer needs, not because of the logic of products but because of the logic of human needs. ”
Lu Lucheng believes that the positioning of the brand needs to find a mirror brand to make a difference, and the expression of the brand should distinguish the group. Content + media equals volume, good content spreads through volume, and it is called traffic when combined with platform tools. The logic of innovation is the recombination of elements and the familiarity of freshness.
In the roundtable forum, hosted by He Jiu, the founder of new media in the catering industry, Zhou Zhe, the founder of Jiushi Barbecue, Jingzi, the founder of Doufan, Zuo Jie, the founder of Summer Mary Western Restaurant, Fei Lianghui, the founder of Chef Fei, Wang Yuxiao, the founder of Momo Dim Sum Bureau, and Liu Gang, the co-founder of Dongzi Huji, shared the valuable experience of catering brands in the process of chain operation.
03. Third-party empowerment, matching and exploration of source resources
How can supply chain enterprises deeply empower and promote the high-quality development of catering enterprises?
Zhong Shuhong, chairman of Cuihong, the prince of chili peppers, said that the premise of making quality better is that the cost is lower, and it is a long topic for the supply chain to truly make differentiation. Next, we will spend a lot of effort on research and development, and spend longer capacity and financial resources to do a good job in product innovation. Improve the quality from many aspects of "planting base, intelligent factory, and net selection system", expand differentiated advantages with "seed source customization and product personalized customization", and control costs with "pepper market fluctuations and price locking", so as to provide logistics support for the brand.
In the roundtable forum, chaired by Chai Yuan, the manager of Chai, Li Ke, co-founder of Baipin Nikko Tomato, Du Yantao, chairman of New Yaxuan, Yan Qingdong, chairman of Dongdong Holdings, Liu Da, chairman of Mala Red Envelope, Shang Faming, chairman of Rong Shang Jiahe, Zhao Yuqiu, CEO of ICC GROW private domain operation expert in China, Wang Yang, general manager of Chuanhai Chenyang supply chain, and Li Na, vice president and general manager of Ecolab China, jointly discussed how the third-party supply chain can be better empowered and help the brand grow more possibilities through high-quality collisions.
04. Tea drink breakthrough, I am a human banker
Wang Jie, founding partner of Ningji, said that in the face of the "Wuka era", we must think about how to turn manpower into human benefit and how to turn talent into human wealth. The first step is to "save", first of all, to determine the values and attract talents with the same values. The second step is to "eliminate", to make it more challenging. The third step is to "grind", grind the goal, but also find the individual's position in the team.
The internal training and external empowerment and exit mechanisms after the talent comes in are particularly important. Wang Jie said that for the cultivation of talents, Ningji's biggest weapon is to have enough patience. I also hope that a group of talents can get together and work together to solve problems for the enterprise.
In the roundtable forum, chaired by Lu Wenbing, the founder of Kamen, Sun Cuiying, the founder of Chayan Yuese/Yuanyang Coffee/Goodmo Lemon, Sheng Xuhua, the co-founder of ARTEASGT, Wu Jian, the founder of Throbbing TEADONG, Zheng Zhiyu, the founder of Guigui Tea/Yogurt Can, Sun Binbin, the co-founder of Nova Coffee, and Xie Huancheng, the founder of 7 Fentian, discussed their basic judgments on the beverage market this year, as well as what new attempts and breakthroughs have been made based on these judgments.
05. Hot pot rivers and lakes, I love this pot of spicy and sour fragrance
Success = Opportunity + Wisdom + Diligence + Courage.
At the meeting, Mr. He Yongzhi, the founder of Hongya Cave, the founder and president of Chongqing Little Swan Group, the owner of Hongya Cave, the lifelong honorary president of Chongqing Hot Pot Association, and the inventor of Mandarin Duck Hot Pot, said that an enterprise should continue to develop, that is, innovation, continuous innovation. "In the process of creation and invention, human wisdom is really beyond your imagination, in fact, we are innovating every day."
For the success of Little Swan, Mr. He Yongzhi said that Little Swan has been going on since 1982, and its development is completely inseparable from brand and quality. When the "double-edged sword" capital settles in, the founder, as the soul of the brand, will never cut leeks, and always take "brand quality" as the primary goal of the brand.
Finally, Mr. He Yongzhi expressed three "safety" for brand development: first, enterprises should be safe. Second, be physically safe. Third, families need to be safe.
The roundtable meeting was presided over by Sun Yanyan, the founder of Hot Pot Meal, Yan Dongsheng, the inheritor of Peijie Hot Pot/Chongqing Hot Pot, Liang Xitong, the founder of Zhu Guangyu Hot Pot, Wang Yihan, the co-founder of Principal Lu/Sister Pingjie Hot Pot/Chang'an Tingyuan Hot Pot, Zhao Tao, the founder of Zhao Jiuji Hot Pot, Wu Hongtao, the founder of Xiong Meowlai, and Kou Xin, the founder of Guo Tiezhu Hot Pot, jointly discussed the hot pot franchise market views and the hot topic of how to break the situation.
06. The beauty of supper, laughing at the taste of life in the years
Chai Ying, co-founder of Feifei Shrimp Village, showed everyone the journey of Feifei Shrimp Village in the past 16 years just to make a pot of shrimp, and said that in the future, Feifei Shrimp Village will continue to listen to the voice of consumers and promote brand upgrading.
In this roundtable forum, Wang Chunling, co-founder of professional catering, Guo Dong, general manager of Beijing Huda, Jiang Lingyun, founder of Changsha Tianbao Brothers, Huang Danhui, VP of Wuhan Liangliang Steamed Shrimp, Feng Bin, co-founder of Changsha Wenheyou, Qu Xiongjie, co-founder of Changsha Juwei Qu Ji, and Gan Hao, founder of Chongqing Lao Ganjia, each shared their secrets on how to make the brand popular.
07.2024 New outlet for catering, the password for the popular Internet celebrity brand to go out of the circle
"The so-called innovation is a change based on a full understanding of the old."
Huang Geng, founder of Huang Jihuang three-sauce stewed pot, chairman of the World Federation of Chinese Cuisine Industry and Fashion and Leisure Committee, said that there is an outlet in any era, as long as you can catch one, this is your luck. The catering industry should break the tradition the most, it may only have inheritance, but there is no tradition. What brands continue to do is how to cater to new customer perceptions of the product. Regarding innovation, Huang Geng said that real innovation is your full understanding of a category and the product itself. "The product can integrate the development of this era, rather than blindly conservative."
This roundtable forum, chaired by Chen Hongbo, founder of Red Meal.com, Gao Yuanze, founder of Dian Niu/Mini Coconut, Feng Mingqiang, founder of Feng Principal Hot Pot, Jiang Haowen, founder of KUMO KUMO/the Rolling, Xiao Yansong, founder of Cunkou Second Uncle's Family/Mouthy Meat and Crab Pot, Huang Qingjie, founder of Podian Feiha/Wang Struggle, Liu Min, founder of Pancake Road, and Wang Yibo, co-founder of Huya Fried Chicken, had a heated discussion on the selection and breakthrough of the catering track and how to enhance the competitiveness of the brand in the track.
The 2024 Star Food World has made new breakthroughs, and the brainstorming during the lunch break is also continuing. In addition, in the scenery, the smart kitchen intimately prepares exquisite lunches to recharge the life of the catering staff. The 2024 Jewel Food World came to a successful conclusion with the evening carnival.
This year, we conducted a profound exchange from different tracks, from the dimensions of brand, product and supply chain, and deeply discussed the development and future of the catering industry. Let's look forward to the fact that in the future, more catering companies will burst out with strong vitality on the catering track, and next year's Xingyao Food Industry will continue to empower catering brands in a more perfect, brand-new and breakthrough form!
(Author: Li Tang of Red Food Network)