艾媒咨询 | 菜品同质化严重——2026年粤港澳大湾区餐饮行业消费者行为调研报告

近年来，粤港澳大湾区餐饮行业持续受益于湾区融合、夜经济、数字化点餐、预制菜供应链及文旅消费的全方位赋能，其消费形态已从单一堂食延伸至外卖、团餐、预制零售与体验式餐饮等多场景融合。全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《菜品同质化严重——2026年粤港澳大湾区餐饮行业消费者行为调研报告》数据显示，2016年至2025年中国餐饮市场规模由3.58万亿元增长至5.56万亿元，期间虽于2020年、2022年分别回落至3.95万亿元、4.39万亿元，但2023年强势复苏并预计2027年将达5.93万亿元。餐饮市场整体扩容，为湾区餐饮消费升级提供了坚实支撑。
从消费者改进诉求看，菜品丰富与口味选择多样（31.06%）、原料新鲜及口味还原度高（30.64%）、等位与出餐速度更快（29.47%）位列前茅，消费者对菜品创新、食材品质与用餐效率的期待显著提升。与此同时，粤港澳大湾区消费者认为餐饮行业的痛点主要集中在菜品同质化严重、缺乏创新（49.26%）、出餐速度慢与等位时间长（47.34%）、性价比偏低（41.06%）及卫生条件参差不齐（38.40%）等方面，同质化与效率问题尤为突出。
艾媒咨询分析师认为，当前湾区餐饮消费转入品质与效率并重的存量博弈阶段，消费者诉求正从“吃饱”向“吃好、吃新、吃值”深度跃迁，菜品同质化与服务效率短板已成为制约行业高质量发展的关键瓶颈。建议商家加快推进后厨数字化改造与智能排号系统以压缩等餐时长，同时通过菜品微创新、透明化厨房建设及差异化定价策略重塑性价比感知与卫生信任，从而有效破解同质化困局与效率焦虑。未来，随着湾区消费融合深化与数字化运营能力提升，餐饮行业仍具备强劲的结构性增长与品牌突围空间。
In recent years, the catering industry in the Guangdong-Hong Kong-Macao Greater Bay Area has continuously benefited from comprehensive empowerment driven by regional integration, the night economy, digital ordering, the pre-prepared dish supply chain, and cultural tourism consumption. Its consumption patterns have evolved from single-dining formats to integrated multi-scenario models encompassing food delivery, group dining, pre-prepared dish retail, and experiential dining. According to data from iiMedia Research—a globally leading third-party data mining and analysis firm for new economic industries—published in its latest report titled "Severe Dish Homogenization: 2026 Consumer Behavior Research Report on the Catering Industry in the Guangdong-Hong Kong-Macao Greater Bay Area," the size of China's catering market grew from CNY 3.58 trillion in 2016 to CNY 5.56 trillion in 2025. Although it declined to CNY 3.95 trillion in 2020 and CNY 4.39 trillion in 2022, the market staged a strong recovery in 2023 and is projected to reach CNY 5.93 trillion by 2027. This overall expansion of the catering market has provided solid support for upgrading consumption in the Greater Bay Area.
Regarding consumer demands, diverse dish offerings and a wide range of flavor options (31.06%), fresh ingredients and high flavor fidelity (30.64%), as well as faster table service and faster food delivery (29.47%), rank among the top priorities, reflecting significantly heightened consumer expectations for dish innovation, ingredient quality, and dining efficiency. Meanwhile, consumers in the Guangdong-Hong Kong-Macao Greater Bay Area identify several key pain points within the catering industry: severe dish homogenization and lack of innovation (49.26%), slow food preparation speeds coupled with prolonged wait times (47.34%), relatively low value for money (41.06%), and inconsistent hygiene standards (38.40%), with homogenization and efficiency issues being particularly prominent.
Analysts at iiMedia Research contend that the catering sector in the Greater Bay Area has now entered a stage of competitive equilibrium—one where quality and efficiency are equally prioritized—where consumer expectations are undergoing a profound shift from merely "having enough to eat" to "eating well, eating novel experiences, and gaining greater value." Consequently, dish homogenization and shortcomings in service efficiency have become critical bottlenecks hindering the high-quality development of the industry. The analysts recommend that operators accelerate digital transformation of their kitchens and implement intelligent queue management systems to reduce dining wait times; simultaneously, they should leverage subtle dish innovations, establish transparent kitchen operations, and adopt differentiated pricing strategies to reshape perceptions of value for money and build trust in hygiene standards—thereby effectively overcoming the challenges of homogenization and efficiency concerns. Looking ahead, as consumer integration within the Greater Bay Area deepens and digital operational capabilities are enhanced, the catering industry still possesses robust potential for structural growth and strategic brand differentiation.

艾媒咨询 | 即时零售进乡镇——2026年乡镇外卖行业消费者需求洞察报告

iiMedia Research（艾媒咨询）发布《即时零售进乡镇——2026年乡镇外卖行业消费者需求洞察报告》，该报告为独立第三方中立产业调研，依托艾媒CMDAS数据系统多维度产业数据、终端市场实测样本完成测算。当前中国即时零售行业正从一二线城市向县域及乡镇市场加速渗透，“线上下单、就近履约、快速送达”的消费模式向更广泛的市场层级延伸。iiMedia Research（艾媒咨询）数据显示，中国即时零售规模从2018年的687亿元稳步增长至2025年的9714亿元，预计2035年将达到55325亿元。乡镇居民对即时性消费服务的接受度提升，为乡镇外卖行业从餐饮配送向多品类即时配送延伸提供了市场基础。商家依托即时零售在县域及乡镇地区的履约网络，将外卖服务与日用百货、生鲜果蔬等品类配送相结合，持续拓展乡镇外卖的业务边界。在此背景下，乡镇外卖市场正经历从“餐饮外卖单一场景”向“多品类即时配送生态”演进的关键阶段，消费者需求结构、平台使用习惯与履约体验预期均呈现出区别于城市的独有特征。本报告立足真实消费视角，依托艾媒CMDAS数据系统多维度产业数据与终端市场实测样本，系统梳理乡镇消费者的外卖使用频次、品类偏好、平台选择逻辑与配送体验诉求，为从业者洞察趋势、优化品类布局及挖掘乡镇细分机遇提供专业决策参考。

艾媒咨询 | 2026-2027年中国流动小吃摊消费趋势研究报告

近年来，流动小吃摊市场持续受益于夜经济、文旅融合、数字化支付、供应链标准化及短视频内容生态的全方位赋能，其效能已从单一的街头餐饮售卖终端延伸至城市烟火气营造、灵活就业承载、文旅体验消费、社区便民服务等多场景融合。全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2026-2027年中国流动小吃摊消费趋势研究报告》数据显示，2014-2030年中国速冻小吃市场规模持续增长，2025年增长至353.0亿元，预计2030年有望攀升至697.6亿元。流动小吃摊作为城市夜经济与大众餐饮的重要入口之一，有望持续受益于整体消费生态扩容。
数据显示，2026年中国消费者不选择流动小吃摊的原因中，小吃摊容易被灰尘污染（40.00%）、食品卫生问题（35.24%）与食品类型不健康（29.52%）位居前列，味道不佳及位置难寻各占28.57%。这反映出流动小吃摊在卫生防护、食品安全与营养健康等方面仍存在明显短板，消费者痛点集中于清洁保障、合规经营与品质稳定。数据显示，2026年中国消费者改善流动小吃摊的方法中，市民加强监督反馈占47.51%，对摊主进行食品安全教育占43.28%，提高消费者安全意识占43.03%，完善立法惩戒占40.30%，学校管理学生占36.19%。可见，消费者期待通过社会监督、教育引导、法治惩戒与校园管理等多方协同，推动流动小吃摊向更规范、更卫生、更健康的方向升级。
艾媒咨询分析师认为，消费者对流动小吃摊的顾虑已从单一口味偏好转向“卫生-健康-体验”的复合维度，其中可见性污染与隐性卫生风险构成核心信任壁垒，折射出该业态亟须从“路边经济”向“标准摊位”升级的迫切性。未来，随着下沉市场渗透加深与产品生态完善，流动小吃摊市场仍具备强劲的增长潜力。
In recent years, the mobile snack stall market has continuously benefited from the comprehensive empowerment provided by the night-time economy, the integration of culture and tourism, digital payment systems, supply chain standardization, and the short-video content ecosystem. Its scope has expanded beyond being merely a standalone street-based food sales terminal to encompass a variety of scenarios—including fostering urban vibrancy, supporting flexible employment, facilitating cultural and tourism experiences, and providing community convenience services. According to the latest "China Mobile Food Stall Consumption Trend Research Report from 2026 to 2027" released by iiMedia Research, a globally leading third-party data mining and analysis firm specializing in new-economy industries, China's frozen snack market size will continue to grow from 2014 to 2030, reaching RMB 35.3 billion by 2025 and is projected to surge to RMB 69.76 billion by 2030. As one of the key entry points for both the urban night-time economy and mass catering services, mobile snack stalls are expected to continue benefiting from the expansion of the overall consumer ecosystem.
Data shows that among the reasons why Chinese consumers are reluctant to choose mobile snack stalls in 2026, frequent dust contamination (40.00%), food hygiene concerns (35.24%), and unhealthy food offerings (29.52%) rank among the top reasons; poor taste and difficult accessibility each account for 28.57%. This indicates that mobile snack stalls still face significant shortcomings in areas such as hygiene protection, food safety, and nutritional health; consumer pain points primarily revolve around cleanliness assurance, compliant operations, and consistent product quality. Data shows that among the methods Chinese consumers are adopting to improve mobile snack stall operations by 2026, increased public supervision and feedback accounted for 47.51%, providing food safety education to stall operators accounted for 43.28%, raising consumer safety awareness accounted for 43.03%, enhancing legislative enforcement measures accounted for 40.30%, and school-based student management accounted for 36.19%. This indicates that consumers expect to drive the transformation of mobile snack stalls toward more standardized, hygienic, and healthier operations through the coordinated efforts of social supervision, educational guidance, legal sanctions, and school-based management.
Analysts at iiMedia Research believe that consumers' concerns regarding mobile snack stalls have evolved from a single taste preference to a composite dimension encompassing "hygiene – health – experience"; among these, visible pollution and implicit hygiene risks constitute core trust barriers, highlighting the urgent need for this business model to transition from a "roadside economy" to "standardized stalls." In the future, as market penetration in lower-tier markets deepens and the product ecosystem matures, the mobile snack stall market still possesses strong growth potential.

艾媒咨询 | 2026-2027年中国新式茶饮消费趋势研究报告

iiMedia Research（艾媒咨询）发布《2026-2027年中国新式茶饮消费趋势研究报告》，该报告为独立第三方中立产业调研，依托艾媒 CMDAS 数据系统多维度产业数据、终端市场实测样本完成测算。当前新式茶饮行业的高速扩张期已近尾声，市场即将步入存量博弈与增速收窄的新阶段，同质化竞争与供需错配风险凸显，亟需从规模驱动向品质驱动转型。iiMedia Research（艾媒咨询）数据显示，2016年中国新式茶饮市场规模仅291.0亿元，经爆发式增长于2019年突破2044.8亿元，预计于2028年触及4014.5亿元峰值后回落。新式茶饮消费已从尝鲜驱动转向习惯驱动，形成“品牌信任为先导、食材安全为底线、综合体验为延伸”的层级化逻辑，单纯依赖促销让利或概念营销难以构建核心壁垒。报告立足真实消费视角，梳理行业痛点、消费需求变迁与竞争格局，复盘各维度产品市场表现与品牌态势，为从业者洞察趋势、突破瓶颈、优化产品布局及挖掘细分机遇提供专业决策参考。

艾媒咨询 | 2025-2026年中国流动小吃摊消费趋势研究报告

近年来，流动小吃摊行业持续受益于夜经济、文旅融合、数字化支付、供应链标准化及短视频内容生态的全方位赋能，其效能已从单一的街头餐饮售卖终端延伸至城市烟火气营造、灵活就业承载、文旅体验消费、社区便民服务等多场景融合。全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025-2026年中国流动小吃摊消费趋势研究报告》数据显示，2014年至2025年中国速冻小吃市场规模从75.4亿元增长至353.0亿元，整体呈持续快速扩张态势，预计2030年有望攀升至697.6亿元。流动小吃摊作为城市烟火气与新市井商业的重要入口之一，有望持续受益于供应链标准化与整体消费生态扩容。
2025年中国流动小吃摊消费者去消费的主要原因中，尝试不同的地方特色占比最高，达43.41%；其次是小吃摊食物好吃，占41.62%；价格便宜位列第三，占38.46%。这反映出消费者对流动小吃摊的需求正从“便宜果腹”向“特色体验+口味满足+性价比”多元驱动升级。与此同时，2025年中国消费者不吃流动小吃摊食物的主要原因中，食品卫生问题占比最高，为33.33%；其次是小吃摊容易被灰尘污染（29.41%），第三是食品类型不健康（23.53%）。卫生防护、清洁保障与健康化仍是制约消费转化的核心痛点。
艾媒咨询分析师认为，夜经济政策、文旅融合、供应链标准化与数字化传播是行业增长的核心驱动力。年轻消费群体崛起带动地方特色小吃打卡与市井文化体验需求释放，移动支付、短视频种草与本地生活平台持续优化消费链路。未来，随着规范化经营、品牌化升级与健康化产品创新推进，流动小吃摊将从“烟火气”走向“新市井”，市场仍具备强劲的增长潜力。
In recent years, the mobile snack stall industry has continuously benefited from the comprehensive empowerment provided by the night-time economy, the integration of culture and tourism, digital payment systems, supply chain standardization, and the short-video content ecosystem. Its scope has expanded beyond being merely a standalone street-based food sales terminal to encompass diverse scenarios—including fostering urban vibrancy, supporting flexible employment, facilitating cultural and tourism experiences, and providing community convenience services. According to data from the latest "2025–2026 China Mobile Snack Stall Consumption Trend Research Report," published by iiMedia Research—a globally leading third-party data mining and analysis firm specializing in new-economy industries—the Chinese frozen snack market size grew from RMB 7.54 billion in 2014 to RMB 35.30 billion by 2025, demonstrating a sustained and rapid expansion trend; it is projected to reach RMB 69.76 billion by 2030. As one of the key entry points for urban vibrancy and the emerging street-level commerce sector, mobile snack stalls are poised to continue benefiting from supply chain standardization and the overall expansion of the consumer ecosystem.
Among the primary reasons cited by Chinese mobile snack stall consumers for engaging in consumption activities by 2025, trying different local specialties accounted for the highest proportion at 43.41%; followed by the delicious taste of the snacks at 41.62%; and affordable pricing at 38.46%. This reflects a shift in consumer demand for mobile snack stalls—from simply "affordable sustenance" to a more diversified approach driven by "unique experiences + flavor satisfaction + value for money." Meanwhile, among the primary reasons why Chinese consumers avoid eating food from mobile snack stalls in 2025, food hygiene concerns accounted for the highest proportion at 33.33%; followed by the susceptibility of such stalls to dust contamination (29.41%); and thirdly, the unhealthy nature of the food offerings (23.53%). Hygiene protection, cleanliness assurance, and health-oriented considerations remain the core pain points hindering the transformation of consumer behavior.
Analysts from iiMedia Research believe that nighttime economy policies, the integration of culture and tourism, supply chain standardization, and digital communication are the key drivers of industry growth. The rise of younger consumer demographics has fueled demand for experiencing local specialty snacks and engaging in street culture activities, while mobile payments, short-video-driven product recommendations, and local lifestyle platforms continue to optimize the consumer journey. Moving forward, as standardized operations, brand upgrading, and innovative health-focused product development advance, mobile snack stalls will evolve from being mere "livelihood hubs" into "new urban spaces," and the market still possesses strong growth potential.

艾媒咨询 | 2026年中国在线外卖平台市场发展状况与消费行为调查数据

依托移动互联网持续普及、即时配送体系不断完善，中国在线外卖市场规模稳步扩容，行业从高速扩张阶段迈入存量稳健增长阶段。全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2026年中国在线外卖平台市场发展状况与消费行为调查数据》显示，当前外卖消费群体特征清晰，以女性用户（54.38%）、27-39岁中青年群体（52.43%）、5001-20000元中高收入职场人群为主，核心消费市场集中于二线、三线及新一线城市。便捷省时、菜品选择丰富是消费者选择外卖的核心原因；平台会员优惠、稳定配送速度、丰富积分福利是用户留存的关键因素。当前行业仍存在诸多痛点，价格补贴缩减、商家卫生问题、入驻商家数量不足是用户降低平台使用频率的主要原因。消费者对外卖食品安全的关注度较高，主要担忧配送污染、餐具清洁度、食品添加剂超标等问题。艾媒咨询分析师指出，在消费需求升级、用户体验要求提升的背景下，外卖行业告别粗放式规模扩张，朝着品质化、安全化、场景多元化方向转型。即时零售、社区团餐配送、高端餐饮外卖是行业未来核心拓展方向，也是消费者的核心需求落点。未来外卖平台需持续优化定价与补贴体系，强化商家资质审核与全链路食品安全管控，完善用户隐私保护与售后服务体系，同时精准匹配不同圈层用户差异化消费需求，推动行业高质量精细化发展。
Relying on the continuous popularization of mobile Internet and the continuous improvement of real-time distribution system, the scale of domestic online takeout market has steadily expanded, and the industry has moved from a stage of rapid expansion to a stage of steady stock growth. The latest survey data on the development status and consumption behavior of China's online food delivery platform market in 2026, released by iiMedia Research, a leading global third-party data mining and analysis institution for the new economy industry, shows that the current characteristics of the food delivery consumer group are clear, mainly consisting of female users (54.38%), middle-aged and young people aged 27-39 (52.43%), and middle and high-income workers with a salary of 5001-20000 yuan. The core consumer market is concentrated in second tier, third tier, and new first tier cities. Convenience, time-saving, and a wide selection of dishes are the core reasons why consumers choose takeout; Platform member discounts, stable delivery speed, and rich point benefits are key factors for user retention. There are still many pain points in the current industry, such as reduced price subsidies, hygiene issues among merchants, and insufficient number of merchants joining the platform, which are the main reasons for users to reduce the frequency of platform usage. Consumers have a high level of concern for the safety of food sold to the outside world, mainly worrying about issues such as delivery contamination, tableware cleanliness, and excessive food additives. Analysts from iiMedia Research pointed out that in the context of upgraded consumer demand and improved user experience requirements, the food delivery industry is bidding farewell to extensive scale expansion and transforming towards quality, safety, and diversified scenarios. Instant retail, community meal delivery, and high-end food delivery are the core expansion directions of the industry in the future, as well as the landing points for consumers' core needs. In the future, food delivery platforms need to continuously optimize their pricing and subsidy systems, strengthen merchant qualification review and full chain food safety control, improve user privacy protection and after-sales service systems, and accurately match differentiated consumption needs of different circles of users to promote high-quality and refined development of the industry.

艾媒咨询 | 2025年中国西式快餐市场发展状况及消费行为调查数据

在当前市场扩张与消费需求变革的背景下，中国西式快餐行业正经历从规模化复制向高质量增长的转型。根据全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025年中国西式快餐行业发展状况及消费行为调查数据》显示，2025年中国西式快餐市场规模为4996.5亿元，2027年中国西式快餐市场规模有望达到5870.9亿元。在生活节奏加快与消费升级的双重推动下，西式快餐行业通过产品健康化创新、场景延伸与数字化运营持续挖掘增长潜力。下沉市场渗透与“餐饮+”模式融合，进一步拓宽了西式快餐的发展空间，未来市场仍具备强劲增长动能。
在2025年中国消费者偏好的西式快餐菜品中，汉堡以55.03%的占比稳居首位，小食（49.10%）与饮料（43.94%）共同构成核心消费组合。此外，消费者认为影响个人选择西式快餐的前三个因素分别是食品安全（45.36%）、食品种类（42.65%）和口味（41.49%）。这表明，汉堡作为西式快餐的核心品类，依然是消费者的首选。同时，食品安全已超越口味和品类，成为消费者决策的首要考量，反映出市场已进入品质与信任驱动的发展阶段。这要求企业在优化产品矩阵的同时，需将食品安全管控与透明化运营纳入战略核心。
艾媒咨询分析师认为，中国西式餐饮行业未来将呈现以下发展趋势。一是本土化与健康化深度融合，产品研发将更贴合中国消费者口味与营养需求；二是场景拓展与体验升级同步推进，“快餐正餐化”与“全时段运营”成为增长引擎；三是数字化与供应链协同增效，智慧门店与预制菜技术提升运营效率；四是下沉市场渗透加速，区域口味适配与性价比战略驱动规模化扩张。整体行业将从“高速扩张”转向“精耕细作”，通过品质提升与模式创新持续挖掘存量与增量市场价值。
Under the current backdrop of market expansion and changes in consumer demand, the Western fast food industry in China is undergoing a transformation from scale replication to high-quality growth. According to the latest "2025 China Western Fast Food Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research, a leading third-party data mining and analysis agency for the new economy industry, the market size of China's Western fast food industry is expected to reach 499.65 billion yuan in 2025 and 587.09 billion yuan in 2027. Driven by the acceleration of life pace and consumption upgrade, the Western fast food industry is continuously exploring growth potential through product health innovation, scene extension, and digital operation. The penetration of the lower-tier market and the integration of the "food + " model have further broadened the development space of Western fast food, and the market still has strong growth momentum in the future.
Among the Western fast food items preferred by Chinese consumers in 2025, hamburgers hold the top position with a 55.03% share, while snacks (49.10%) and beverages (43.94%) form the core consumption combination. Additionally, the top three factors influencing consumers' choice of Western fast food are food safety (45.36%), food variety (42.65%), and taste (41.49%). This indicates that hamburgers, as the core category of Western fast food, remain the top choice for consumers. Meanwhile, food safety has surpassed taste and variety to become the primary consideration for consumers' decisions, reflecting that the market has entered a stage driven by quality and trust. This requires enterprises to incorporate food safety control and transparent operation into their strategic core while optimizing their product matrix.
Analysts from iiMedia Research believe that the Western fast food industry in China will present the following development trends in the future. First, localization and health will be deeply integrated, and product development will better meet the taste and nutritional needs of Chinese consumers. Second, scene expansion and experience upgrade will be advanced simultaneously, with "fast food becoming a main meal" and "all-day operation" becoming growth engines. Third, digitalization and supply chain will work in synergy to enhance efficiency, with smart stores and pre-prepared food technology improving operational efficiency. Fourth, the penetration of the lower-tier market will accelerate, driven by regional taste adaptation and cost-performance strategies for large-scale expansion. The overall industry will shift from "high-speed expansion" to "intensive cultivation", continuously exploring the value of both existing and new markets through quality improvement and model innovation.

艾媒咨询 | 2025年中国轻食行业发展状况与消费者行为调查数据

在健康消费浪潮与冷链技术升级的双重推动下，中国轻食行业正从小众需求走向大众市场，迈入“营养与效率兼顾，场景与风味共进”的产业成熟期。根据全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025年中国轻食行业发展状况与消费者行为调查数据》显示，2024年中国代餐市场规模已达到2210.3亿元，2027年有望达到3534.9亿元。这一增长态势得益于消费者健康意识的提升与需求日趋精细化。在追求低脂、高蛋白等基础营养指标之外，消费者愈发注重产品的口感丰富性、品质稳定性与保质期限。因此，代餐食品企业需持续推进产品创新与升级，以响应市场日益多元化的消费需求。
在2025年中国消费者吃轻食的频率中，“每周3-4次”的占比高达41.87%，显示出轻食已成为许多消费者的常规饮食习惯。其次是“每周一次”，占比为34.30%，表明还有相当一部分消费者保持每周至少一次的轻食食用频率。此外，食材新鲜度是消费者购买轻食产品时最关注的因素，占比高达56.12%。其次是营养配比，占比55.23%。口感和性价比也是消费者较为重视的因素，分别占比40.76%和36.08%。这表明消费者的消费习惯正从尝鲜式消费转向常态化、高频化的生活方式选择。消费者对轻食的认知已超越简单的"低卡"概念，升级为对"新鲜食材"与"科学营养"的核心追求。
艾媒咨询分析师认为，未来中国轻食行业将呈现品质化、多元化与科技化并进的趋势。消费者对健康饮食认知深化，推动轻食从“沙拉简餐”升级为注重科学配比与功能性（如控卡、高蛋白）的个性化方案。新鲜、有机的天然食材和本土化口味创新将成为产品核心竞争力。供应链技术进步保障了轻食的便捷与安全，即食、冷链产品覆盖更广场景。在健康消费浪潮下，轻食将突破一线城市，向更广阔市场渗透，并与健身、职场等生活方式深度融合，形成稳定增长的细分市场。
Driven by the dual forces of the healthy consumption trend and advancements in cold chain technology, China's light diet industry is transitioning from niche demand to mass market, entering a mature phase characterized by "balancing nutrition and efficiency while integrating scenarios and flavors." According to the latest "2025 China Catering Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research (iimedia research), a leading third-party data mining and analysis institution for the new economy industry, China's meal replacement market reached 221.03 billion yuan in 2024 and is projected to reach 353.49 billion yuan by 2027. This growth momentum stems from heightened consumer health awareness and increasingly refined demands. Beyond pursuing basic nutritional metrics such as low-fat and high-protein content, consumers are placing greater emphasis on product flavor diversity, quality stability, and shelf life. Consequently, meal replacement food companies must continuously innovate and upgrade their products to meet the diversifying needs of the market.
In 2025, among Chinese consumers' frequency of eating light meals, the proportion of those who do so "3-4 times a week" is as high as 41.87%, indicating that light meals have become a regular dietary habit for many consumers. The second most common frequency is "once a week", accounting for 34.30%, suggesting that a considerable number of consumers still maintain a light meal consumption frequency of at least once a week. Additionally, ingredient freshness was the top factor consumers prioritize when purchasing light meal products, with 56.12% of respondents citing it as their primary concern. Nutritional balance followed closely at 55.23%. Taste and cost-effectiveness were also important factors, with 40.76% and 36.08% of consumers emphasizing them, respectively. This shift reflects consumers' evolving habits, transitioning from occasional experimentation to a normalized, high-frequency lifestyle choice. Their perception of light meals has moved beyond the simple "low-calorie" concept, now focusing on the core values of "fresh ingredients" and "scientific nutrition.".
According to analysts from iiMedia Research, the future of China's healthy food industry will see a trend of advancing quality, diversification, and technological innovation. As consumers deepen their understanding of healthy eating, light meals will evolve from "simple salad meals" into personalized solutions that emphasize scientific nutrition and functional benefits (such as calorie control and high protein). Fresh, organic natural ingredients and localized flavor innovations will become core competitive advantages. Advances in supply chain technology ensure the convenience and safety of healthy meals, with ready-to-eat and cold chain products covering a wider range of scenarios. Amid the health-conscious consumption wave, the light meal market will expand beyond first-tier cities, penetrate broader markets, and deeply integrate with lifestyle trends like fitness and workplace wellness, forming a steadily growing niche market.

艾媒咨询 | 2025年中国餐饮行业发展状况及消费行为调查数据

在预制菜技术与消费升级的双重驱动下，中国餐饮行业正从粗放增长转向精耕细作，进入“品质与效率兼顾，场景与体验融合”的产业转型新阶段。根据全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025年中国餐饮行业发展状况及消费行为调查数据》显示，2024年中国餐饮行业市场规模为55718亿元，同比增长7.4%，预计2025年市场规模将达59284亿元。此外，2024年中国预制菜市场规模已经达到4850亿元，预计2026年预制菜市场规模达到7490亿元。这表明预制菜已成为驱动餐饮业增长与变革的核心引擎。未来，餐饮市场的竞争将愈发聚焦于供应链能力与产品创新，预制菜技术的深化应用将持续重塑行业的格局与体验。
2025年中国餐饮消费调研显示，消费者最为关注的两大因素为“菜品丰富度”（35.57%）与“餐饮卫生干净”（34.01%），反映出对多元体验与基础安全并重的双重需求。紧随其后的“餐饮价格”（33.05%）和“菜品营养健康”（31.98%），则进一步体现出消费者在追求性价比的同时，对健康品质的日益重视。在餐饮类型选择上，火锅以46.71%的偏好度成为最受欢迎的品类，而快餐（46.59%）与正餐（46.23%）亦几乎并驾齐驱，显示出中国餐饮市场在社交型、效率型与品质型消费之间形成的多元共生态势。这表明，中国餐饮市场已进入一个“体验与效率并重、多元与健康并行”的精细化发展阶段。消费者既追求通过丰富菜品和火锅社交获得情绪价值，也注重快餐的效率与正餐的品质。未来，餐饮品牌需精准平衡卫生安全、营养健康与价格价值，才能在激烈的市场竞争中赢得核心优势。
艾媒咨询分析师认为，中国餐饮行业将呈现以下发展趋势：一是标准化与个性化并存，预制菜技术提升效率的同时，定制化、健康化需求凸显；二是场景消费持续深化，火锅等社交餐饮与快餐、品质正餐形成多元生态；三是数字化全面渗透，从供应链管理到会员运营，数据驱动精益增长。行业竞争核心将从规模扩张转向品质、效率与体验的深度融合，开启高质量发展新阶段。
Driven by the dual forces of pre-prepared food technology and consumption upgrade, China's catering industry is shifting from extensive growth to meticulous cultivation, entering a new stage of industrial transformation that emphasizes both quality and efficiency, as well as the integration of scenarios and experiences. According to the latest "2025 China Catering Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research (iimedia research), a leading third-party data mining and analysis institution for the new economy industry, the scale of China's catering industry reached 5,571.8 billion yuan in 2024, growing by 7.4% year-on-year. It is projected that the market size will reach 5,928.4 billion yuan in 2025. Additionally, the scale of China's pre-prepared food market has already reached 485 billion yuan in 2024, and it is expected to reach 749 billion yuan in 2026. This indicates that pre-made dishes have become the core engine driving growth and transformation in the catering industry. In the future, competition in the catering market will increasingly focus on supply chain capabilities and product innovation, while the deepened application of pre-made dish technology will continue to reshape the industry's landscape and experience.
The 2025 China Catering Consumption Survey shows that the two most concerned factors for consumers are "richness of dishes" (35.57%) and "cleanliness of catering" (34.01%), reflecting the dual demands for diverse experiences and basic safety. The following "catering prices" (33.05%) and "nutritional health of dishes" (31.98%) further demonstrate that while consumers pursue cost-effectiveness, they also increasingly value health quality. In terms of catering type selection, hot pot has become the most popular category with a preference rate of 46.71%, while fast food (46.59%) and formal meals (46.23%) are almost on par, indicating a diversified and coexisting trend in China's catering market among social, efficient, and quality-oriented consumption. This suggests that China's catering market has entered a refined development stage that emphasizes both experience and efficiency, as well as diversity and health. Consumers not only seek emotional value through rich dishes and social hot pot dining but also pay attention to the efficiency of fast food and the quality of formal meals.In the future, catering brands need to precisely balance hygiene and safety, nutritional health and price value in order to gain a core competitive edge in the fierce market competition.
Analysts from iiMedia Research believe that China's catering industry will present the following development trends: first, the coexistence of standardization and personalization, where pre-prepared food technology enhances efficiency while customized and healthy demands become prominent; second, the continuous deepening of scene consumption, with social dining like hot pot forming a diverse ecosystem with fast food and quality formal meals; third, the comprehensive penetration of digitalization, from supply chain management to member operation, driven by data for lean growth. The core of industry competition will shift from scale expansion to the deep integration of quality, efficiency, and experience, initiating a new stage of high-quality development.

艾媒咨询 | 2025年中国小炒类餐饮行业发展状况及消费行为调查数据

在预制菜技术与标准化供应链的双重驱动下，中国小炒类餐饮行业正从规模扩张转向品质深耕，进入“效率与体验并重、细分与创新并行”的产业升级新阶段。根据全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025年中国小炒类餐饮行业发展状况及消费行为调查数据》显示，2024年中国餐饮行业市场规模为55718亿元，同比增长7.4%，预计2025年市场规模将达59284亿元。此外，2024年中国预制菜市场规模已经达到4850亿元，预计2026年预制菜市场规模达到7490亿元。这表明预制菜正成为推动餐饮业标准化与规模化的重要力量，也为小炒品类在保持“锅气”与实现效率平衡方面提供了产业基础。
在中国消费者最常消费的小炒类型中，湖南小炒（如小炒黄牛肉）以53.40%的占比高居榜首，成为2025年消费者最常消费的小炒类型。川渝江湖菜（如辣子鸡）以49.75%的占比紧随其后。江西小炒（如余干辣椒炒肉）和闽菜小炒分别以25.44%和25.06%的占比位列第三和第四。与此同时，在消费者了解小炒类餐饮的信息渠道方面，大众点评以52.77%的占比领先，小红书以39.80%的占比位居第二，显示本地生活平台与内容社区已成为影响消费者决策的关键入口。这表明，中国小炒类餐饮市场已呈现“辣味主导、区域集中”的品类格局，且消费决策正深度依赖数字化内容平台，未来具备地域特色与线上运营能力的品牌将更具竞争优势。
艾媒咨询分析师认为，中国小炒类餐饮行业将呈现以下发展趋势：一是区域风味细分化，湘川菜系继续领跑，但区域性小众口味将借助预制菜技术实现标准化突围；二是运营模式双轨化，连锁品牌依托供应链优势加速市场整合，同时“明档现炒+社区小店”模式持续深耕体验经济；三是技术驱动智能化，AI火候控制与智能点餐系统提升出餐效率，数字平台成为引流主阵地；四是消费场景多元化，从单一正餐向“家庭厨房+轻食简餐+户外露营”多场景渗透。
Driven by the dual forces of pre-prepared food technology and standardized supply chains, China's stir-fry restaurant industry is shifting from scale expansion to quality deepening, entering a new stage of industrial upgrading characterized by "efficiency and experience in balance, and coexistence of segmentation and innovation". According to the latest "2025 China Stir-Fry Restaurant Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research (a leading third-party data mining and analysis agency for the new economy industry), the scale of China's catering industry in 2024 was 5,571.8 billion yuan, with a year-on-year growth of 7.4%. It is expected that the scale will reach 5,928.4 billion yuan in 2025. Additionally, the scale of China's pre-prepared food market has reached 485 billion yuan in 2024, and it is expected to reach 749 billion yuan in 2026. This indicates that pre-prepared food is becoming an important force driving the standardization and scale of the catering industry, and also provides an industrial foundation for small stir-fry categories to maintain "wok hei" and achieve efficiency balance.
Among the most frequently consumed stir-fry types by Chinese consumers, Hunan stir-fry (such as stir-fried yellow beef) leads with a 53.40% share, becoming the most frequently consumed stir-fry type in 2025. Sichuan and Chongqing street food (such as spicy chicken) follows closely with a 49.75% share. Jiangxi stir-fry (such as Yu Gan chili and pork) and Fujian stir-fry rank third and fourth with 25.44% and 25.06% shares respectively. Meanwhile, in terms of information channels for consumers to learn about stir-fry restaurants, Dianping leads with a 52.77% share, followed by Xiaohongshu with a 39.80% share, indicating that local life platforms and content communities have become key entry points influencing consumer decisions. This shows that the Chinese stir-fry restaurant market has presented a "dominance of spicy flavors and regional concentration" category pattern, and consumer decisions are deeply dependent on digital content platforms. In the future, brands with regional characteristics and online operation capabilities will have greater competitive advantages.
Analysts from iiMedia Research believe that the Chinese stir-fry restaurant industry will present the following development trends: first, regional flavor segmentation, with Hunan and Sichuan cuisines continuing to lead, but regional minority flavors will achieve standardized breakthroughs with the help of pre-prepared food technology; second, dual-track operation models, with chain brands accelerating market integration by leveraging supply chain advantages, while the "open kitchen + community small store" model continues to deepen the experience economy; third, technology-driven intelligence, with AI heat control and intelligent ordering systems improving meal delivery efficiency, and digital platforms becoming the main attraction; fourth, diversified consumption scenarios, from single formal dining to "home kitchen + light meals + outdoor camping" multi-scenario penetration.