Chongqing - On October 27, the Restaurant Industry Summit of the Chengdu-Chongqing Economic Zone was held at the Chongqing International Expo Center. This summit brought together government officials, industry associations, culinary experts, and business leaders from both Sichuan and Chongqing to explore the path of culinary integration in the Chengdu-Chongqing region, aiming to boost the high-quality development of the restaurant industry in this area.
On October 27, the Restaurant Industry Summit of the Chengdu-Chongqing Economic Zone was held at the Chongqing International Expo Center. (Photo/The event organizer)
As part of the 15th China(Chongqing) Hot Pot Food Culture Festival, the summit primarily focused on integrating and developing the hot pot industry in the two regions. It invited representatives from leading hotpot enterprises to discuss the possibilities of culinary integration in the Chengdu-Chongqing area and the trends in hotpot development. They also shared experiences in operating restaurants and building brands.
He Yongzhi, founder of Chongqing Little Swan Hot Pot, a prominent national cuisine chain, emphasized the historical and cultural connections between Chengdu and Chongqing. She stressed the importance of innovation for businesses and cities, stating that Chengdu and Chongqing, both popular "Internet-famous" cities, should focus on sustainability by creating engaging content. She called on young culinary professionals to embrace tools like artificial intelligence and new media to promote their businesses and achieve lasting success.
He Yongzhi, the founder of Chongqing Little Swan Hot Pot, gave her speech. (Photo/The event organizer)
Chongqing Tangsao Foods Co Ltd, a company specializing in custom hot pot seasonings, has been deeply involved in the hot pot seasoning sector for 26 years. Liu Yuandong, the company's Chairman, shared insights into the increasing demand for standardized and chain-oriented hot pot businesses in Chongqing.
He highlighted the importance of incorporating a "craftsman spirit" into technology development and leading Chongqing's hotpot industry to new heights with a broader culinary perspective.
The restaurant industry is currently in the era of "explosive products" that have gained popularity due to their quick market penetration and strong word-of-mouth effects. Discussions at the event revolved around practical topics such as how to build a strong brand for culinary enterprises in the Chengdu-Chongqing region and how to manage an online presence.
Xie Kangli, CEO of Strategy Factory, a culinary consulting agency, shared insights into the new trends in culinary supply chains and how to stay ahead of the market with strong branding. She emphasized that in the current saturated market, brand strength is essential for survival in a competitive environment.
In recent years, pre-packaged food has become one of the fastest-growing sectors in the restaurant and food industry. Sichuan cuisine, deeply rooted in the Chengdu-Chongqing region, boasts rich cultural traditions and a broad following. Both areas have significantly progressed in developing and researching pre-packaged meal products.
Gao Zhikun, the Director of the New Hope Liuhe Food Industry Brand Department, shared the success story of creating a billion-dollar product. He highlighted that setting standards is a key strategy for creating a billion-dollar brand matrix. Paying attention to customer pain points, involving chefs in research and development, aligning the entire supply chain, and focusing on the consumer experience are all crucial factors in this endeavor.
Sichuan and Chongqing cuisine share the same roots, and although there are slight differences in their flavors, these distinctions have led to diversified development. Bao Yanyan, the Secretary-General of the Sichuan Food Association, suggested that both regions establish a brand in their respective culinary sectors and expand their brand's influence nationally.
He hopes that Chengdu and Chongqing can facilitate the exchange of talent and information and achieve a broader impact by elevating the quality and variety of Sichuan and Chongqing cuisine, whether high-end, mid-range, or popular.