大壶春:靠笨办法年销过亿 episode artwork

EPISODE · May 29, 2026 · 8 MIN

大壶春:靠笨办法年销过亿

from AI 费电讯, 一份报告不同模型解读,用爱发电

十年前只剩两家门店、年销不足 800 万,食材外包、味道走样,老牌生煎品牌大壶春一度陷入困境。十年过后,门店拓展至 22 家且家家盈利,年销售额突破亿元,连续九年入选米其林必比登推介,还收获众多中外食客青睐。掌舵人黄惠超走出了一条和行业主流截然不同的路:拒绝资本运作、不跟风做预制菜、不扎堆商场网红店,靠着几套看似 “笨拙” 的经营思路实现逆袭。坚持选用优质原料、自建中央厨房把控馅料品质,划定清晰边界 —— 基础口味与安全全面标准化,保留现包现煎的手工环节锁住锅气与口感;善待每一位员工,完善福利降低人员流失,让老师傅的手艺成为品牌护城河;选址务实、装修节俭,把资金优先投入产品与后厨,克制扩张节奏。本期节目完整复盘大壶春的十年蜕变,从原料把控、生产标准、人员管理、门店扩张四个维度,拆解这份反潮流的经营智慧。对于餐饮从业者、实体创业者而言,这份坚守品质、稳扎稳打的理念,值得细细品读与借鉴。

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大壶春:靠笨办法年销过亿

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This episode was published on May 29, 2026.

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十年前只剩两家门店、年销不足 800 万,食材外包、味道走样,老牌生煎品牌大壶春一度陷入困境。十年过后,门店拓展至 22 家且家家盈利,年销售额突破亿元,连续九年入选米其林必比登推介,还收获众多中外食客青睐。掌舵人黄惠超走出了一条和行业主流截然不同的路:拒绝资本运作、不跟风做预制菜、不扎堆商场网红店,靠着几套看似 “笨拙” 的经营思路实现逆袭。坚持选用优质原料、自建中央厨房把控馅料品质,划定清晰边界 ——...

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