Harris Williams：2024年第二季度餐饮行业简报（英文版）（12页）.pdf

1、Restaurants Sector BriefHarris Williams|Q2 2024Focus Categories within the Restaurant Sector2Quick ServiceAI and automation of user experience continue to shape quick serviceTech-enabled hospitality at quick-service locations minimizing labor costs and meeting evolving customer demandsMenu simplific

2、ation/reduced SKUs,streamlined supplier relationships and efficient kitchen designs are a major priority as concepts seek to return to better profitabilityKey TrendsRepresentative ConceptsSpeedConvenienceSelf-Service Omni-Channel ExperienceFull ServiceRelative to fast casual and quick service,added

3、service viewed as value-add as customers weigh price increases across the restaurant industryOff-premise,to-go sales have grown post-COVID-19 pandemicAs consumers trade down from upscale dining options,casual dining has become a more viable optionSit-DownExtensive MenuTraditional Dining EnvironmentH

4、igher PriceFull Table ServiceOff-Premises OrderingKey TrendsRepresentative ConceptsFast CasualFast casual and quick service overlapping significantly as off-premise and digital offerings grow“Better for You”health wave appealing as quick,efficient,heathier alternative to typical quick serviceSmaller

5、 fast casual brands seeking IPOs on the heels of CAVA and SweetgreenEfficient DiningElevated QualityLimited ServiceHealthy OptionsKey TrendsRepresentative ConceptsWhat Were Reading3The Wall Street JournalBeyond the chicken sandwich wars and customers demand for poultry,operators are focusing on chic

6、ken as prevailing chicken prices offer a bargain as compared to beef.Chicken offerings on menus are up 6.4%in the past five years,compared with 4.7%for burgers and other beef-based items.Importantly,burger prices are up 10%at quick service chains as compared to 5%for chicken sandwiches offering mate