Favored by capital and rapid development, fresh dumplings have become a new model for take-out?

Recently, the news that Uncle Xiong's fresh dumpling shop has received financing has attracted attention in the industry.

Lv Cuiping/Text

Uncle Xiong's fresh dumplings get financing

Some people say that the sense of smell of capital is the most sensitive, and where the capital flows, there is the potential

It is understood that Uncle Xiong was established in 2019 and specializes in handmade dumplings and wonton products

Zhu Yonghua, founding partner of Meituan Longzhu, said: "China's catering industry is entering the era of 10,000 restaurants, and dumplings are an important catering category for the masses, just in demand, and high frequency

Qing Yong, founder of Tomato Capital, believes that dumplings are a fast food category that is most likely to represent China's globalization.

From the perspective of industry insiders, it is not surprising that Meituan Longzhu invested in Uncle Xiong.

Yuanji Yun Dumpling, Wu Huoshi, Jizhen.

According to Cold Food Media, there are more and more brands of fresh dumplings in recent years

Yuan Ji Yun Dumpling is one of the companies that tried this model earlier

Yuanji Yunjiao currently sells dumplings and wontons in various flavors such as corn, fresh meat, mushrooms and water chestnuts.

Last year, Zhengzhou City, Henan Province, also appeared a brand that focuses on fresh dumplings.

Similar to Yuan Ji Yun Dumplings, Wu Huoshi also sells dumplings on the spot.

The delivery of fresh dumplings has also attracted the attention of the well-known dumpling chain brand Xijiade

Industry insiders believe that Xijiade is considered to be the leading brand in dumpling shops, and its launch of Jizhen indirectly shows the impact of fresh dumplings on dumpling shops, and the prospect of this model is optimistic

Consumers are willing to pay, but the supply chain is more demanding

In the view of Mr.

In terms of products, although they all focus on dumplings, they differ in taste

From the background, Xijiade was founded in Hegang, Heilongjiang, using the model of dumpling shop + central factory + city center kitchen; Chuange Yu Dumpling was founded in Qingdao, with seafood dumpling shop + central factory + online operation; Xiaoheng Dumpling was founded in Beijing, with a new retail mindset.
It is known as an O2O dumpling brand, using store + factory + online operation; Yuanji Yunjiao was founded in Guangdong, with a long history
.

The analysis of consumer groups is also slightly different: Xijiade consumers are young, mainly dine-in, focusing on the experience of on-site consumption and store decoration; Xiaoheng dumplings are sold in many ways; Yuanji Yun dumplings are fresh in addition to dine-in.
Takeout is also a small percentage
.

　　According to Wang Jun, another food industry veteran, compared with traditional dumpling shops such as Xijiade, the fresh dumpling take-out shops represented by Yuan Ji have obvious advantages
.
First of all, through the scene, the packaging process of wonton dumplings is transparent, and it is sold now, giving consumers a fresh impression and making consumers willing to pay; secondly, the ingredients are real, the products are fresh and taste good, and it is easy to form Repeat purchase
.

　　According to Yuan Ji Yun Dumplings, the company delivers fillings and skins every two days to fully guarantee freshness and taste
.
And this is the biggest advantage of this model compared to quick-frozen dumplings
.

　　However, Wang Jun believes that this model also faces some challenges
.
For example, the degree of standardization is relatively low, and many safety problems in the food industry are caused by humans, and manual packaging will have potential risks to food safety
.
In addition, this model also puts forward high requirements for the supply chain of enterprises, such as the control of raw materials, the control of logistics providers, the management of franchisees, and the confidentiality of formulas
.

"China Food News" (August 26, 2021 Edition 05)

(Editor-in-charge: Lu Fanling)