过去十年，餐饮连锁化率的提升速度肉眼可见。从2021年的19%到2024年的23%，每年提升超过1个百分点。但与欧美发达国家相比，仍有巨大增长空间。这意味着连锁加盟的渗透远未触顶，增量红利还在持续释放。

In the past decade, the speed of improvement in the rate of restaurant chain operation is visible to the naked eye. From 19% in 2021 to 23% in 2024, with an annual increase of over 1 percentage point. But compared to developed countries in Europe and America, there is still huge room for growth. This means that the penetration of chain franchising is far from reaching its peak, and the incremental dividends are still being released.

更值得关注的是，500-1000家规模区间的品牌门店数增速高达93.6%，成为行业增长新引擎。这说明中餐品牌正在加速从“区域品牌”向“全国连锁”跨越，而跨越的核心动力就是加盟模式。2025年“餐饮加盟品牌TOP100”上榜品牌门店总数达29.5万家，同比增长26.2%。

More noteworthy is that the growth rate of brand stores in the 500-1000 scale range has reached 93.6%, becoming a new engine for industry growth. This indicates that Chinese food brands are accelerating their transition from "regional brands" to "national chains", and the core driving force for this transition is the franchise model. The total number of brand stores on the "Top 100 Catering Franchise Brands" list in 2025 reached 295000, a year-on-year increase of 26.2%.

连锁经营协会数据显示，TOP300企业总门店数同比增长30.39%，已披露企业加盟门店总数占比稳定在75.71%。加盟已经成为中餐规模化扩张的绝对主力。

According to data from the Chain Operation Association, the total number of stores of TOP300 enterprises increased by 30.39% year-on-year, and the proportion of disclosed enterprise franchise stores remained stable at 75.71%. Franchise has become the absolute mainstay of large-scale expansion in Chinese cuisine.

中餐过去非常难做加盟的根源在于非标准化——“盐少许、油少许、火候正好”，全靠厨师经验。同一个菜，不同师傅做出来两个味道。这种“人治”模式，天然与加盟连锁的“标准化复制”逻辑相悖。

The root cause of the difficulty in franchising Chinese cuisine in the past was non standardization - "a little salt, a little oil, and just the right heat", relying entirely on chef experience. The same dish can have two different flavors made by different chefs. This "rule by man" model naturally contradicts the "standardized replication" logic of franchise chains.

但数字化技术的普及正在从根本上改变这一困局。传统中餐烹饪中难以标准化的操作，在数字化管理系统的支撑下实现了标准化突破。中央厨房统一配送核心食材和调味料，门店只需完成非常后的加热或组装；炒菜机器人开始进入后厨，将烹饪温度、时间、投料顺序全部参数化；AI管理系统实时监控门店的出品质量和运营数据

But the popularization of digital technology is fundamentally changing this dilemma. The difficult to standardize operations in traditional Chinese cuisine have achieved standardization breakthroughs with the support of digital management systems. The central kitchen distributes core ingredients and seasonings uniformly, and stores only need to complete the final heating or assembly; The stir fry robot begins to enter the kitchen, parameterizing cooking temperature, time, and feeding sequence; Real time monitoring of store production quality and operational data by AI management system

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