出品/职业 餐饮 网撰文/沐九九“一味标准化会抹杀区域之间需求的差异。”这是2023年张勇在 海底捞 股东大会上的反思。从这之后,一向重视标准化的海底捞做了个新决定——强调个性化(同样在重视标准化)。于是,牛肉工坊、海鲜工坊、羊肉工坊这类与现有门店不同的“工坊店”相继在海底捞亮相,第二年又开了包间店、亲子主题店、夜宵主题店与企业店等不同形式特色场景店。今年,海底捞对“个性化”的追求更加“疯狂”,...
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