海底捞凭借强大的品牌溢价和供应链优势维持客群粘性,从而保住翻台率。反观呷哺呷哺和九毛九,小火锅品类被麻辣烫等快餐兼容,价格优势不再;中高端凑凑又面临竞品挤压;太二酸菜鱼则受困于单品类天花板。门店经营的微观区别,铸成了企业战略上扩张与收缩的分化。曾经凭借"太二酸菜鱼"大单品横扫年轻消费市场的九毛九集团正面临着2020年上市以来最严峻的考验。当口味的新鲜感褪去,细分赛道竞争愈发激烈,九毛九不得不直面...
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