只卖18道菜，人均50元！这批小餐馆排队排疯了
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">原创 红餐编辑部 红餐网 </span></span><span style="color: black;"><span style="color: black;">2024-05-06 20:00</span></span><span style="color: black;"><span style="color: black;">广东</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">只</span></span><span style="color: black;">做十八道菜的极简模式，<span style="color: black;">将来</span>会大行其道吗？</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-axegupay5k/c0b14600386b46ec9334b142e619aa67~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=Isoncd1c8V7k4cLO6nMeMfJgh%2Bw%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">本文由红餐网(ID：hongcan18)原创首发，作者：李金枝；编辑：方圆。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“竟然只做十八道菜，排队排疯了！”</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“十八道下饭菜，人均50元性价比超高，请客绝了。”</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“老板只做十八道菜，菜品便宜，现炒不预制，<span style="color: black;">独一</span>的缺点是要错峰来。”</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">……</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">近期，红餐网<span style="color: black;">重视</span>到，北京、河北等地<span style="color: black;">显现</span>了一批“</span><span style="color: black;">只做十八道菜</span>”的餐馆，人气<span style="color: black;">火热</span>。这些十八道菜餐馆<span style="color: black;">到底</span>有什么魅力？</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/7c9feb6c7c8e4b29bbfc35ef7b75050a~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=9RKACnbHvR7tGxjR9I4Jt8iM%2Fr0%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><strong style="color: blue;"><span style="color: black;">只做十八道菜的餐馆，</span></strong></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><strong style="color: blue;"><span style="color: black;">一批人驱车2小时抢着排队</span></strong></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">一家餐馆只做十八道菜，听起来有些反常理，眼下却正在北京、河北等地悄然流行起来。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">去年12月底，袁斌在北京朝阳区某居民区<span style="color: black;">周边</span>开了一家“师傅说·湘菜馆”，招牌菜是干锅肥肠，还有<span style="color: black;">有些</span>家常湘菜小炒，<span style="color: black;">包含</span>山椒炒牛肉、酸辣鸡胗、糖醋里脊等，<span style="color: black;">制品</span>价格从29-59元不等。和其他湘菜馆最大的<span style="color: black;">区别</span><span style="color: black;">便是</span>，师傅说只做十八道菜。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“<span style="color: black;">咱们</span>店在这条街<span style="color: black;">亦</span>算个明星店，热度最高的那半个月，是北京<span style="color: black;">公众</span>点评湘菜热门榜<span style="color: black;">第1</span>名！”袁斌对店里的生意颇为满意，</span><span style="color: black;">每天能接待200多位客人，大概三四成都是老客户</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">红餐网<span style="color: black;">重视</span>到，<span style="color: black;">日前</span>师傅说在<span style="color: black;">公众</span>点评北京湘菜热门榜、好评榜均排名第1，门店人气确实不错。</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/e06d5e12be924a33af8610194c273d65~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=J%2B813Jo4TfLCvxQODo9ekWS0KjQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">在北京以及周边地区，像师傅说<span style="color: black;">这般</span>只做十八道菜的餐馆还有不少。<span style="color: black;">例如</span>北京的利哥兄弟菜馆、燕郊的康哥菜馆以及廊坊的张家菜馆等，都是当地的高人气餐馆。据大众点评，</span><span style="color: black;">这些门店大都是近1年内开业的</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">前不久，80后宝妈张琴和家人挑了1个工作日驱车50多<span style="color: black;">千米</span>到燕郊的康哥菜馆，她告诉红餐网，一<span style="color: black;">起始</span><span style="color: black;">便是</span>被只做18道菜的宣传标语吸引了。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">听说康哥菜馆生意好，张琴还提前在线上拿号等位。“<span style="color: black;">夜晚</span>6点多<span style="color: black;">已然</span>坐满人了，几道招牌菜售罄”。在社交平台上，不少</span><span style="color: black;">北京消费者和张琴<span style="color: black;">同样</span>驱车一两个小时赶往燕郊</span>，<span style="color: black;">便是</span>为了体验这一新模式。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/986ffe8125e84712820277f7474c2dce~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=dcZ6EQ3TO8pJKaruxV%2B6FXhaUL8%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">廊坊的张家菜馆<span style="color: black;">一样</span>生意<span style="color: black;">火热</span>。网友“娜娜”发帖<span style="color: black;">叫作</span>，<span style="color: black;">晌午</span>11点<span style="color: black;">起始</span>线上排号，自己准点抢号<span style="color: black;">已然</span>排了20多桌了。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">还有消费者声<span style="color: black;">叫作</span>“排队3次，<span style="color: black;">最终</span>在第四次吃上了。”“下午五点半到的一店，被<span style="color: black;">通知</span>要等位2小时，就去了二店，刚到时还不<span style="color: black;">必须</span>等位，<span style="color: black;">然则</span>吃完离开门口<span style="color: black;">已然</span>有<span style="color: black;">非常多</span>人等位了。”</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">红餐网<span style="color: black;">发掘</span>，除了北京及周边城市，</span><span style="color: black;">杭州、邢台、邯郸、阳朔、泉州</span>等地都<span style="color: black;">显现</span>了只做十八道菜的餐馆。<span style="color: black;">例如</span>方家菜谱·只做十八道菜、京喜京宴（只做十八道菜）、川亲戚·只做十八道菜、十八道下饭菜、十八道赣菜等。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">另外</span>，<span style="color: black;">亦</span>有<span style="color: black;">有些</span>餐厅转型<span style="color: black;">起始</span>试水只做十八道菜。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">今年3月，在北京成立17年的烤鱼品牌南锣肥猫·麻辣烤鱼，宣布推出18道经典菜品，并<span style="color: black;">暗示</span></span><span style="color: black;">有3家<span style="color: black;">已然</span><span style="color: black;">调节</span>为“麻辣烤鱼+只做18道菜”</span>。与此<span style="color: black;">同期</span>，其主打水煮鱼的子品牌“金鱼盆”，有2家门店<span style="color: black;">亦</span><span style="color: black;">调节</span>为“水煮鱼+只做十八道菜”的模式。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/0420bdf713694b6f9a568f9f17f50c30~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=6%2BUYSHJebR4iAIjqfK30pENNg3E%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：<span style="color: black;">公众</span>点评截图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">去年年底，衢州本地开了20年的老餐厅方家菜谱，在杭州开了一家新店“方家菜谱·只做十八道菜”，<span style="color: black;">重点</span>售卖衢州<span style="color: black;">特殊</span>菜，<span style="color: black;">包含</span>钱江源泡菜鱼、廿八都豆腐等。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">不外</span>，<span style="color: black;">按照</span>红餐网观察，<span style="color: black;">日前</span>“只做十八道菜”的餐厅，</span><span style="color: black;">几乎都是单店，少有连锁餐饮品牌</span>。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/5337fbd97b184e01a3a8a4d6c6075d84~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=u4UxXCbeyc54paZTA2zL%2FH1c%2Bj0%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><strong style="color: blue;"><span style="color: black;">固定SKU，按销量每月换2-3道菜</span></strong></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">毫无疑问，只做十八道菜的菜馆，最吸引人的<span style="color: black;">便是</span>“只做十八道菜”。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">这些菜馆从店名、门头、装修设计到菜单，<span style="color: black;">乃至</span>餐具包装等都在<span style="color: black;">持续</span>突出“只做十八道菜”的标签。</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/1fe353f0860c45709481b3741bfb3b03~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=7m5X0Spls8ydpOdRngRfa902Vc0%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：小红书截图、受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“十八容易记，<span style="color: black;">青年</span>的客户会觉得这个店<span style="color: black;">特别有</span>个性，有利于传播。”袁斌直言，只做十八道菜</span><span style="color: black;">好听好记，容易传播</span>。再加上师傅说做的是周边社区居民的生意，十八道菜足够满足顾客<span style="color: black;">平常</span>需求，<span style="color: black;">亦</span>降低了消费者的<span style="color: black;">选取</span>成本。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">方家菜谱·只做十八道菜的店长王泽则<span style="color: black;">暗示</span>，SKU少，供应链压力会更小，能做到当天进货当天售卖，且<span style="color: black;">保准</span>菜品<span style="color: black;">鲜嫩</span>。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“其实很简单，做少做精，<span style="color: black;">咱们</span><span style="color: black;">才可</span><span style="color: black;">保准</span>食材的<span style="color: black;">鲜嫩</span>，真正做到<span style="color: black;">无</span>预制菜。”在王泽看来，<span style="color: black;">制品</span>太多的话，门店现做会有压力，太少又撑不起一家店的生意，</span><span style="color: black;">只做十八道菜能让门店<span style="color: black;">将来</span>好复制的<span style="color: black;">同期</span>做到<span style="color: black;">无</span>预制</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">那这十八道菜又是<span style="color: black;">怎样</span>挑选出来的呢？</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">红餐网浏览菜单<span style="color: black;">发掘</span>，十八道菜<span style="color: black;">大都是</span><span style="color: black;">有些</span><span style="color: black;">公众</span>认知度比较高的家常菜，除了米饭外<span style="color: black;">无</span>其他主食，有些餐馆连酒水都<span style="color: black;">无</span>，真正做到了SKU极简。不少餐馆还<span style="color: black;">明显</span>食材当日现购，用完即止，对应的菜品<span style="color: black;">亦</span>售罄。</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/9ff6ec3b6f94402490e07aa984387652~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=Nz5Is3hOThOR%2BouF4RCmFTcs4JE%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">袁斌总结了师傅说的选品标准——</span><span style="color: black;">团队拿手的、顾客<span style="color: black;">爱好</span>的、技艺简单的、时令的</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">袁斌<span style="color: black;">暗示</span>，定<span style="color: black;">制品</span><span style="color: black;">首要</span>是基于团队比较拿手的，之前团队创业<span style="color: black;">重点</span>做的是肥肠，<span style="color: black;">因此呢</span>师傅说的招牌<span style="color: black;">制品</span>定为“干锅酸菜肥肠”。师傅说定位湘菜，<span style="color: black;">因此</span>门店选了<span style="color: black;">有些</span>消费者接受度高的菜品，<span style="color: black;">例如</span>小炒肉、小炒黄牛肉等。<span style="color: black;">每一个</span>季节会上新<span style="color: black;">有些</span>时令菜品，再加上<span style="color: black;">有些</span>家常的荤菜、素菜和汤。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“<span style="color: black;">咱们</span><span style="color: black;">开发</span>菜品的时候<span style="color: black;">亦</span>会<span style="color: black;">思虑</span>到技艺方面，</span><span style="color: black;">制作太<span style="color: black;">繁杂</span>的不会上</span>，像湘菜的剁椒鱼头这种就不会上。”袁斌直言，从日后门店复制的<span style="color: black;">方向</span>而言，师傅说会<span style="color: black;">选取</span><span style="color: black;">有些</span>做起来相对简单的菜品。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">同期</span>，袁斌<span style="color: black;">暗示</span>，门店会<span style="color: black;">按照</span>每月的<span style="color: black;">营销</span>数据排名，销量排在末尾的2、3个菜品会被淘汰，再上新<span style="color: black;">有些</span>其他的菜品，始终保持十八道菜。“</span><span style="color: black;">时间长了，<span style="color: black;">咱们</span>这十八个菜基本是客户爱吃的菜。</span>”</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/e5177418435e4b789fb61248d7bee2ee~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=QVisnnz8cILq81ei50de6ahdtIU%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">方家菜谱选品<span style="color: black;">一样</span>以</span><span style="color: black;">受消费者<span style="color: black;">喜欢</span>的程度来进行取舍</span>。王泽告诉红餐网，方家菜谱旗下有好几个品牌，<span style="color: black;">开发</span>了大概80-90道菜品。方家菜谱·只做十八道菜门店的菜品，选了过去20年所有门店卖得比较好的衢州菜，<span style="color: black;">例如</span>衢州鸭头、钱江源泡菜鱼、廿八都豆腐等，<span style="color: black;">而后</span>再<span style="color: black;">按照</span><span style="color: black;">实质</span><span style="color: black;">营销</span><span style="color: black;">状况</span>进行<span style="color: black;">调节</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“<span style="color: black;">调节</span>范围不会太大，<span style="color: black;">按照</span>每周<span style="color: black;">或</span>每月的<span style="color: black;">营销</span>数据来看，卖得不<span style="color: black;">那样</span>好的，就<span style="color: black;">思虑</span>换其他的菜品试一下。”王泽说道。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">亦</span><span style="color: black;">便是</span>说，这些只做十八道菜的餐厅，每隔一段时间会更新菜单，在保持十八道菜数量不变的<span style="color: black;">同期</span>给消费者<span style="color: black;">供给</span><span style="color: black;">有些</span><span style="color: black;">鲜嫩</span>感。</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/ac6e1847ac144e9cbf7950f26bb7abbb~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=FLWyy1wGOg7LkNw7AGyAiB%2BbzT8%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><strong style="color: blue;"><span style="color: black;">极简模式正在大行其道？</span></strong></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">十八道菜餐馆<span style="color: black;">到底</span>是一时的流量噱头，还是能跑出长红品牌？它<span style="color: black;">背面</span>所<span style="color: black;">表率</span>的极简模式<span style="color: black;">将来</span><span style="color: black;">是不是</span>会大行其道？</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">在红餐网专栏作者翟彬看来，十八道菜会继续走红。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“这个概念比较好，只卖十八道菜</span><span style="color: black;">，特点非常鲜明，品牌记忆点强。</span>”翟彬<span style="color: black;">暗示</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">眼下，餐饮业进入了微利时代，在这种<span style="color: black;">状况</span>下，极简SKU只是表象，以此来确立差异化认知，<span style="color: black;">提高</span>运营效率，<span style="color: black;">提高</span>利润空间才是<span style="color: black;">最后</span>目的。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">“只做十八道菜”的标语不仅容易被人<span style="color: black;">火速</span>记住，易于门店宣传。<span style="color: black;">同期</span>，<span style="color: black;">亦</span>方便在社交平台传播，<span style="color: black;">由于</span>有<span style="color: black;">特殊</span>的餐馆，<span style="color: black;">更易</span>吸引消费者的兴趣。</span></span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/b95e8e312d9a44c8b466131dc149777a~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=sp4UNZBmcKHc30uxuWc6tMx1xgo%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">从消费端看，翟彬认为，只做十八道菜，虽然<span style="color: black;">制品</span>少，但基本能满足消费需求，<span style="color: black;">况且</span>这一模式专治<span style="color: black;">选取</span>困难症。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">据红餐网观察，<span style="color: black;">日前</span>市面上<span style="color: black;">显现</span>的这些十八道菜餐馆，多分布于居民区<span style="color: black;">周边</span>，装修比较简洁，以周边居民生意为主。袁斌、王泽都透露过，据<span style="color: black;">她们</span>观察，店里客人一次很少会点10个以上菜品，</span><span style="color: black;">18道炒菜基本能满足顾客的需求，<span style="color: black;">况且</span><span style="color: black;">定时</span>还会更新2-3个菜品</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">与此<span style="color: black;">同期</span>，十八道餐馆<span style="color: black;">供给</span>的是正餐，虽然菜品较少，但整体而言性价比较高。<span style="color: black;">例如</span>，北京这几家十八道菜餐馆的客单价为60-80元，其他地区的客单价相对更低，在50元<span style="color: black;">上下</span>。<span style="color: black;">这般</span>的价格能吃上一顿正餐，对消费者<span style="color: black;">亦</span>有吸引力。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">从供应链<span style="color: black;">方向</span>来看，SKU极简，<span style="color: black;">亦</span><span style="color: black;">表率</span>供应链管理难度相对更小、效率高。正因如此，十八道菜餐馆<span style="color: black;">能够</span>打出当日进货、现切现炒的标签。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">红餐网<span style="color: black;">重视</span>到，十八道菜餐馆<span style="color: black;">一般</span>设有明档厨房，大厨现炒现做，烟火气十足。有些店直接贴上</span><span style="color: black;">“大厨现炒，拒绝预制菜”</span>的标语，<span style="color: black;">亦</span>有部分门店将所用的调料和食材装在透明罐子里展示。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/tos-cn-i-6w9my0ksvp/f506b3cfd7a84871ae92ea1079600419~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722517610&x-signature=4QoHMK4xi8s6RWDp3DFuKB5xBY0%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">△<span style="color: black;">照片</span><span style="color: black;">源自</span>：受访者供图</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">餐饮行业有句话叫“</span><span style="color: black;">菜单越薄，利润越厚</span>”。主动做减法的极简模式，既有利于门店标准化复制，又能压缩成本，<span style="color: black;">增多</span>利润空间。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">事实上，这种精简SKU的极简模式正在被<span style="color: black;">更加多</span>品牌<span style="color: black;">喜爱</span>。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">例如</span>西贝莜面村主张“做精不做多”，曾将门店里100多道<span style="color: black;">制品</span>精简到66道，再到如今20多道。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">再<span style="color: black;">例如</span><span style="color: black;">全部</span>中式正餐领域正在流行的“大单品”模式，诸如费大厨、湘辣辣等大热的湘菜品牌，以“爆品+湘菜小炒”为<span style="color: black;">制品</span>矩阵，将SKU多<span style="color: black;">掌控</span>在30～40个<span style="color: black;">上下</span>。<span style="color: black;">经过</span>这种方式，<span style="color: black;">加强</span>出品效率，<span style="color: black;">从而</span><span style="color: black;">加强</span>门店的人效、坪效，在“现炒”和“规模化”之间找到平衡点。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">从底层<span style="color: black;">规律</span>看，十八道菜模式与“大单品”模式有着异曲同工之处，</span><span style="color: black;">本质都是<span style="color: black;">经过</span>聚焦爆品、精简菜品，方便标准化和规模化</span>。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;"><span style="color: black;">这般</span>的极简模式，在利润越来越薄的餐饮业，或许会<span style="color: black;">作为</span><span style="color: black;">更加多</span>餐饮品牌的<span style="color: black;">选取</span>。</span></span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">注：袁斌、王泽、张琴均为化名；封面图<span style="color: black;">源自</span>于受访者。</span></span></p>
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