Mainland Wooden House BBQ vs Japanese “Pan Rou Mi” in Hong Kong: Competition Intensifies

Guojianglong Restaurant invades Hong Kong, and Mainland Wooden House BBQ competes with Japan’s “Pan Rou Mi”.

Mainland chain restaurant brands have continued to make inroads in Hong Kong in recent months. On the other hand, the Japanese hamburger steak restaurant “Wan Rou Mi” was introduced to Central IFC by the chairman of Sufu Lou Group, Huang Jielong, and was opened on the 7th of this month.

A reporter from “Sing Tao Headlines” took advantage of the first day of the May Day holiday to visit the Mong Kok branch of “Woodhouse BBQ”. there was a long queue of people outside the shop waiting. Some residents said that although the price is more expensive than on the mainland, the savings in fare and time are worth it. Huang Jielong told “Sing Tao Toutiao” that “bloody” competition in the industry is inevitable, and there is a good chance it will be eliminated if there is no progress. He believes that transformation is necessary to attract customers. experience at an affordable price.

Huang Jielong: If you don’t improve, you will be expelled

Huang Jielong pointed out that Hong Kong’s catering industry is in trouble if it does not improve, it will most likely be eliminated. The store in Hong Kong that he currently serves, “Wanrou Mi”, uses fresh Japanese beef every day. The recipe is also the same as the main store. the Japan and “immediately placed before customers.” He said that he carefully prepared for the opening “It is very difficult to make charcoal” and “the Japanese master was not satisfied with the Japanese rice bought in the market.” he quickly said that he has to do simple things to the ultimate perfection and prepare to perfection to attract customers. He also revealed that the price of the “Pork and Rice” set meal is 138 yuan, describing it as “a lot of loyalty.” ”

With the increase in consumption in the north and the double attack from the food industry on the mainland, how should the food industry react? etc., and now there is also a queue. He also opened a Xiaohongshu account to promote a newly introduced Japanese catering brand In a few days, he has achieved good results.

“Woodhouse BBQ” Clerk: The quality is recognized and the prices are “moderate enough”

Mr. Tang, a clerk at “Woodhouse BBQ” said that the restaurant has been open for more than a month. He believes that the main reason for the large number of customers is that the quality of the food is recognized by customers and the prices are “reasonable enough.” For example, grilled oysters cost only 18 yuan each. He pointed out that although the price is definitely higher than the price on the mainland, it is also attractive to the people of Hong Kong. When asked about customers who were concerned that the service view was not as good as those in mainland China, Tang Sheng pointed out that the company’s definition of the service view is the same industry.

Huang Jiahe: The entry of new brands is triggering the “catfish effect”

Wong Ka-woo, chairman of the Hong Kong Catering Industry Association, told “Sing Tao Headlines” that Hong Kong’s business environment has changed, but the food industry has not improved particularly during the epidemic, and even when there are new brands from mainland or otherwise. Places will enter Hong Kong, it will stimulate the “catfish effect”, stimulate the market, old traditional stores will be in danger if they do not make much progress, describing “if they do not advance , they will return”, and he said sternly, “If they don’t move forward, they will leave the market.” He believes that some traditional and old stores just want to be comfortable with the status quo and are not trying to make big profits However, the market share is “so big” that they will not be able to if they are not active enough In addition, Hong Kong is a market economy and it is difficult for the government As in the Mainland, there are policies to support respected brands time, so it is difficult for old traditional stores to close down.

Barbeque restaurant customer: No reason to go back to the mainland to eat if I’m hungry after work

Liu Sheng, who was the runner-up of “Woodhouse BBQ”, said that he also eats barbecue from time to time and thinks that it is worth waiting to eat it because the spicy taste is ‘ response to his taste and that the signature dishes are very spicy and attractive. Regarding the price, although it is more expensive than in the Mainland, Liu Sheng believes that he wouldn’t go to the Mainland just to take the bus back to eat, so he he suddenly wants to eat barbecue in Hong Kong. Liu Sheng said that the prices in the shop are reasonable and appropriate.

Mr. Hu, who was waiting for a seat while collecting tickets, said that he had tasted the Mainland before, and this was his first time in Hong Kong. He hopes the taste will be “good” and believes that after coming to Hong Kong, he will be local and cater to the tastes of Hong Kong people. When asked about the price being more expensive than in the Mainland and not cost-effective, Hu Sheng said harshly, “It’s only because the round-trip fare is paid on​​​​ back at the same time already.” He thinks it’s a good thing that more and more mainland restaurants are coming into Hong Kong. It’s not only convenient for Hong Kong people who don’t often going north, but the introduction of new types of restaurants can lead to healthy competition.

Customers: Introducing competition will help increase the market

Tang Sheng and his wife visited the wooden house barbecue when they went north. She said if the price in Hong Kong is similar to the price in the mainland, eat it, but if it’s too expensive, don’t try she is . Mrs Tang believes that the taste should be the same as in the Mainland, and it is easier for Mainland restaurants to open branches in Hong Kong because “you don’t have to go up to the house -food if you want to eat. “They believe that the introduction of competing restaurants will help stimulate the market and attract more people to eat out and stay in Hong Kong to spend money. But when Mrs. ph Tang the menu, she said, “It doesn’t look particularly cheap.” She said if you eat in a wooden house on the Mainland, it costs about NT$100 per person, but I believe it will be twice as expensive in Hong Kong, which costs NT$200.

Ms. Zhang said she noticed that this store was “popular” on social platforms, so she was interested in trying it out. She believes that the price-performance ratio and service attitude of restaurants in the mainland is far behind those in Hong Kong. She said with a smile, “Hong Kong restaurants need to learn from others.” can “picture” the original service quality of the mainland. Ms. Zhang believes that there is a certain price gap between the two places, but she said that the food quality should be more confident in Hong Kong If it is not much more expensive, she will be interested in trying it.

Reporter: Chen Junhao

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