Xing Ying, President of the World Chinese Cuisine Association: The catering industry is moving toward quality improvement and efficiency, and competition is not about internal involution.

GateUser-bd883c58 · 2026-03-26T19:31:01+00:00

The Chinese catering industry is facing consumption trends toward quality, personalization, and diversification. In industry development, collaboration is needed to break the cycle of involution, enhance quality through open sharing, innovate business models, promote standardization, branding, and internationalization, respond to policies, and expand collaborative development.

GateUser-bd883c58

2026-03-26 19:31:01

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Beijing News (Reporter Wang Ping) — The 2026 China Catering Industry Festival opened on March 24. Xing Ying, President of the World Chinese Food Industry Federation, stated that China’s catering industry is transitioning from a phase of scale expansion to a new stage focused on quality improvement and efficiency. The trends of consumer demand becoming more quality-oriented, personalized, and diverse are becoming prominent, bringing new opportunities but also new challenges to the industry.

Xing Ying emphasized that catering companies should be guided by policies, seize the special initiatives to boost consumption, and continue efforts in quality enhancement, business model innovation, and green, low-carbon digital transformation. He specifically pointed out that competition is not about internal rivalry; upstream and downstream enterprises in the industry chain should break down barriers, open up, and share resources. They should deepen collaboration in areas such as ingredient supply, brand operation, talent development, standard building, and technological market expansion. At the same time, the industry should aim for a “win-win” situation, jointly promoting the standardization, branding, and internationalization of Chinese cuisine.

The 2026 China Catering Industry Festival will continue until March 26, featuring events such as the 2026 China Catering Industry Conference, a series of thematic forums, the third China Catering Leadership Strategy Closed-Door Meeting, the third Fashion Feast and 2026 Wind Indicator Product (Spring) Global Launch, the sixth China Catering Industry Red Bull Award, the eighth China Catering Category Red Carp Award, the “China Catering Empowerment Program” private series, and the HCC Global Catering Industry Expo · 2026 Spring Exhibition. Additionally, there will be specialized forums including the 2026 China Snack and Fast Food Development Forum, the 2026 China Barbecue Development Forum, and the 2026 International Catering Exchange Forum.

Editor: Wang Lin
Proofreader: Chen Diyan

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