报告目录
第 1 章 小龙虾餐饮店市场现状调研................................................................................3
1.1 市场现状................................................................................................................3
1.2 龙虾产业链分析....................................................................................................5
1.3 小龙虾价格分析....................................................................................................7
第 2 章 2023 年小龙虾餐饮店行业市场分析.................................................................10
2.1 夏天来了，小龙虾“战场”打响..........................................................................10
2.2 从大单品到品牌，再到产业化..........................................................................12
2.3 小龙虾用餐场景多样化......................................................................................14
第 3 章 如何抓住聚会之王的流量密码？......................................................................15
3.1 小龙虾依然是夏季“流量王”？..........................................................................16
3.2 经典口味是掌握市场的核心密码......................................................................18
3.3 洞见千亿小龙虾的口味追捧逻辑......................................................................19
3.4 品类竞争局：餐厅坚持变和不变双重策略......................................................20
第 4 章 2023 小龙虾预制菜销售情况与消费趋势.........................................................21
4.1 预制菜带来小龙虾市场新机遇..........................................................................22
4.2 小龙虾半成品菜和预制菜需求..........................................................................23
第 5 章 小龙虾怎么卖更赚钱..........................................................................................24
5.1 时令互补，深耕味型，餐+场景+饮品打法升级 .............................................24
5.2 深耕社区小店，外卖堂食互补..........................................................................25
5.3 供应链保证供需，价格才能稳定......................................................................27
第 6 章 案例：老牌龙虾门店都在苦练“内功” ..............................................................29
6.1 “只用大虾”，形成品牌高辨识度.......................................................................30
6.2 全品类覆盖，多时段经营，消费场景多样......................................................30
6.3 “明厨亮灶”改造，提升用餐体验.......................................................................31
6.4 稳住“供应”，完善连锁供应系统......................................................................32
