6,000 catering elites gathered together, and the 2025 China Catering Industry Festival came to a successful conclusion!
"The 2025 China Catering Industry Festival (Red Meal · The 33rd HCC Catering Expo)" came to a successful conclusion!
This industry festival lasted for two days, with the theme of "Breaking the Cocoon · Rebirth". It was held at the Chengdu Century City International Conference Center. The event was jointly hosted by the China General Chamber of Commerce and Red Meal Network, organized by the Red Meal Industry Research Institute and Red Meal Growth Club, and co - organized by Red Moment in Food and Red Chef Network.
On the basis of the high - quality and high - standard of previous sessions, the "2025 China Catering Industry Festival" was further upgraded. A series of successful events were held, including the Industry Conference, a series of special forums, the Night of Industry Leaders, the Global Release of Trendsetter Products (Spring), and the HCC Catering Expo · 2025 Spring Exhibition... All kinds of activities were wonderful.
The entire industry festival was extremely popular and received a warm response. During the two - day festival, more than 70 industry experts shared their insights on topics such as the future trends of the catering industry and supply chain construction. It attracted nearly 6,000 catering elites to gather at the scene and won the enthusiastic support of catering professionals!
1. Speeches by Industry Experts: How Can Catering Enterprises Break Through the Competition in 2025?
Facing the dual challenges of consumption segmentation and demand iteration, the catering industry is in a period of rapid transformation. How catering enterprises can accurately seize opportunities and achieve sustainable development has become a hot topic in the industry.
On the morning of March 11th, Zhang Lijun, a member of the Standing Committee of the Party Committee and the vice - president of the China General Chamber of Commerce, and Chen Hongbo, the founder of Red Meal Network, took the stage to deliver speeches successively, kicking off the 2025 China Catering Industry Festival.
At the industry festival, more than a dozen industry elites, including Zhou Qiren, a senior professor at Peking University Boya and a professor at the National School of Development of Peking University; Zhou Zhaocheng, the vice - chairman of the board of directors of Haidilao International Holding Limited; Wang Bin, the co - founder of Juhui Catering Seasoning; Wu Jianguo, the former vice - president of human resources at Huawei; Wang Jun, the CEO of Huading Cold Chain Technology; Wang Guoyu, the founder of Nanchengxiang; Zhao Qing, the market director of Cargill Agricultural Supply Chain in the China region; Lai Linsheng, the vice - chairman of Hanyuan Oriental and the chief expert in chain operation of Hanyuan Catering Education; Zhao Jinyi, the general manager of Wildfire Food; Chen Pengfei, the chief digital and intelligent growth officer of Juewei Group; Gui Jiuqiang, the founder and chairman of Zhilian Capital and the former vice - chairman of Ziyanc Foods; Tan Mingfeng, the vice - president of Cha Baidao and the general manager of the operation management center; and Guo Ji, the founder of Shanghai Zhong Shen Law Firm, shared their insights on topics such as the ways to avoid intense competition in the catering industry, cognitive efficiency in catering, catering operation and management, coordinated development of the industry, and digital and intelligent empowerment. They provided practical and strategic solutions for breaking through the current situation.
△ Zhou Qiren, a senior professor at Peking University Boya and a professor at the National School of Development of Peking University
2. Round - Table Discussions: Exploring the Coordinated Development Path between Catering Enterprises and Supply Chains
Currently, the catering industry has entered a period of stock competition. From food ingredient traceability to cold - chain collaboration, from flexible production to channel reconstruction, the upstream and downstream of the catering industry are exploring breakthrough paths in terms of quality and efficiency. Therefore, the "2025 China Catering Industry Festival" specially set up three round - table forums with different themes, inviting more than 20 founders of catering brands and industry experts to share and discuss.
On the morning of March 11th, hosted by Chen Hongbo, the founder of Red Meal Network, Zhao Xiaoguo, the chairman of Shandong Kairui Business Group; Zhang Luka, the secretary - general of the World Chili Alliance; Zhou Hong, the founder and president of Jijihong Hot Pot; Chen Jiaojiao, the president of Dayuan Manor Group; Li Yang, the founding partner of Zhuguangyu Hot Pot Restaurant and Taishiduo Barbecue; and Yu Lianfu, the founder of Dufengxuan Bone Soup Seasoning, had a heated discussion on the topic of "How to Break through the Upper Limit of Category Supply Chains in the Second Half of the Catering Industry?"
On the afternoon of the same day, hosted by Wang Tao, the host of "Wang Tao | Catering People", Li Shuoyan, the co - founder of Xiaolongkan Brand; Zhang Li, the founder of Liske Barbecue Supply Chain; Li Hongwei, the founder of Mengziyuan; Zhang Huan, the co - founder and marketing general manager of Meixin Catering Seasoning; Li Chong, the co - founder of Yangjilongfu; and Ren Kang, the chairman of Dingdian Food, had a brainstorming session on the topic of "The Symbiotic Path between Supply Chains and Catering Enterprises in the Era of Low - Profit Catering".
On March 12th, Chai Yuan, the host of Chai Daguangren Talks about Brands; Liu Zhi, the founder of Dalongyi Hot Pot; Yan Dongsheng, the inheritor of Peijie Chongqing Hot Pot; Liu Fan, the founder of Luoer Hot Pot and the vice - president of the Sichuan Hot Pot Association; Chai Ying, the co - founder of Feifei Shrimp Village; Chen Yong (Laobu), the lean service director of the Lean Enterprise China (LEC); and Zhu Shang, the business development director of Shunxinhui, shared their views and thoughts on the topic of "The Business Strategies in the New Era of Catering".
3. Successful Holding of Series of Special Forums on Hot Pot, Snacks and Fast Food, and Category Development...
This industry festival also specially set up a series of forums, such as the "2025 Hot Pot Industry Development Forum", the "2025 Snacks and Fast Food Industry Development Forum", and the "2025 Catering Category Development Forum", to conduct in - depth exchanges and discussions on various sub - sectors of the catering industry.
On March 11th, the "2025 Hot Pot Industry Development Forum" was successfully completed. The event was very popular, gathering more than 10 industry experts, including Zhou Pengbang, the general manager of Singapore First Taste Company and the consultant of the Singapore Institute of Economic Management; Zhou Hong, the founder and president of Jijihong Hot Pot; Deng Liwei, the senior market partner of Juhui Catering Seasoning; Liu Mei, the founder of Liuyishou Brand; and Zhang Xiao, the founder of Wei La Xiao Hot Pot. Through various forms such as independent speeches, report releases, and round - table discussions, they in - depth analyzed the development trends of the hot pot sector and provided more ideas for practitioners to break through the current situation.
On the same day, at the "2025 Snacks and Fast Food Industry Development Forum", more than 10 industry heavyweights, including Wu Zhiwei, the founder of Zhandao Capital and Wu Zhiwei Brand Positioning Consulting; Qin Guohong, the deputy general manager of Juewei Food and the deputy dean of Juewei Management College; Wei Yanping, the co - founder and vice - president of Micun Bibimbap; Tang Xin, the executive dean of the Red Meal Industry Research Institute; Cao Min, the founder of Sangu Mala Tang Brand; Zhang Liangliang, the director and deputy general manager of Yuanji Food Group; Han Jixing, the co - founder of Lao Han Fried Chicken Brand; Deng Qing, the founder of Baozai Zheng; and Lin Hailiang, the host of "Hailiang Brand Talk", gathered together to conduct in - depth discussions on the future development of the snacks and fast food sector.
On March 12th, the "2025 Catering Category Development Forum" was successfully held. More than 10 industry experts, including Yu Yihong, the founder of Future Food Catering Strategic Consulting; Song Xuan, the vice - president of Xibei Catering Group; Ling Fei, the co - founder of Langsheng Group; Zhang Zhimin, the founder of Xiaofangniu Brand; Zhou Shaolin, the chairman of Linchuang Catering and the founder of Haodeheng Steak & Gurute Barbecue Brand; Guo Xiaodong, the founder of Zhizi Catering Innovation; and Zhang Hui, the co - founder of Zheshang Venture Capital, had in - depth exchanges and idea collisions.
During the three special forum events, the Red Meal Industry Research Institute also released the "Hot Pot Industry Development Report 2025", the "Snacks and Fast Food Industry Development Report 2025", and the "China Catering Category Development Report 2025" respectively, analyzing the above - mentioned sub - sectors from the perspective of big data.
4. A Series of High - Profile Sections Were Wonderful
This industry festival also included sections such as the Global Release of Trendsetter Products (Spring), the Night of Industry Leaders, the HCC Catering Expo · 2025 Spring Exhibition, and the Launch Ceremony of the "Fifth China Catering Brand Festival". All kinds of sections were wonderful.
On the afternoon of March 11th, as one of the important sections of this industry festival, the first "Global Release of Trendsetter Products (Spring)" was successfully held.
At the meeting, more than 10 leading supply - chain brands, such as Dufengxuan, Dingdian, Xinyaxuan, Kanglehui Food, Guolian Aquatic Products, Sentai Beef Tallow, Cuihong, Juhui Catering Seasoning, Wildfire, Muyuanzhi, and Chuanwazi, brought their high - profile new products. Models walked the runway with the products, visually presenting the unique charm of the products. At the same time, representatives of the brand parties shared in - depth from a professional perspective, analyzing the R & D stories and market strategies behind the products with real - life cases.
Meanwhile, the "Strategic Closed - Door Meeting of the Night of Industry Leaders" was also grandly held on the evening of March 11th. The "Strategic Closed - Door Meeting of the Night of Industry Leaders" aims to build an interactive and communication platform for leading chain catering brands, supply - chain enterprises, and industry experts in the industry, helping entrepreneurs to broaden their strategic vision.
At the event site, more than 160 industry experts had in - depth exchanges, including Zhao Xiaoguo, the chairman of Shandong Kairui Business Group; Zhou Zhaocheng, the vice - chairman of the board of directors of Haidilao International Holding Limited; Wang Guoyu, the founder of Nanchengxiang; Wang Bin, the co - founder of Juhui Catering Seasoning; and Zhang Luka, the secretary - general of the World Chili Alliance.
During the industry festival, the HCC Catering Expo · 2025 Spring Exhibition was strongly linked with various sections such as the 2025 China Catering Industry Conference, special forums, and the Global Release of Trendsetter Products (Spring), and the site was very popular!
The HCC Catering Expo · 2025 Spring Exhibition brought together excellent enterprises in the supply - chain fields of compound seasonings, pre - made dishes, food ingredients, and digitalization, as well as many well - known catering enterprises, such as Juhui Catering Seasoning, Xinyaxuan, Ecolab Group, and Cuihong, to create a professional communication platform integrating new product releases, brand promotions, and learning and inspections.
