必胜客“跨界”求变：从店中店到多业态，餐饮存量博弈下破局有招

ITBEAR科技资讯01-08

上海某必胜客门店近日完成一场引人注目的改造：傍晚五点后，原本的用餐区被可移动隔板分割，一侧延续传统披萨供应，另一侧则变身深夜烧烤专区。这种"分时运营"模式并非孤立事件，深圳同步推出的"必胜汉堡"双首店，正以现烤面团和现煎肉饼为卖点，将人均消费锁定在40元区间。这些创新举措背后，折射出中国餐饮业在存量竞争时代的深层变革。在租金成本持续攀升的背景下，百胜中国通过空间重构实现效率突破。以上海门店为例，其...

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