中国餐饮产业发展报告（2025）
书 名： 中国餐饮产业发展报告（2025）
英 文 名： ANNUAL REPORT ON CATERING INDUSTRY DEVELOPMENT OF CHINA （2025）
作 者： 赵文珂 佟琳 主编
I S B N： 978-7-5228-6567-6
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出版时间： 2025年11月
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中文摘要
《中国餐饮产业发展报告》（餐饮产业蓝皮书）自2006年编写出版以来，始终坚持聚焦餐饮产业发展的前沿和热点问题，深入准确地分析产业发展状态，已经成为餐饮产业研究成果的重要载体和传播中国饮食文化的重要媒介。经皮书评审委员会审议，中国社会科学院批准，《中国餐饮产业发展报告》连续多年入选“中国社会科学院创新工程学术出版项目”。
《中国餐饮产业发展报告（2025）》分为总报告、地区发展篇、业态发展篇及专题研究篇四个部分。
总报告第一篇报告指出，2024年，我国餐饮业在宏观经济平稳回升中实现关键突破，扩内需、促就业的支柱性作用愈加凸显。产业呈现“西快东缓”的区域发展新格局，消费升级与数智化、国际化转型成为核心驱动力。与此同时，餐饮企业面临成本高企、竞争加剧、数字化转型滞后、人才短缺等多重挑战。总报告第二篇报告分析了餐饮市场主体发展情况，餐饮市场主体活力持续迸发，但同样面临成本高企与竞争加剧等挑战。
地区发展篇选取北京、上海、广东、江苏、陕西、香港、澳门餐饮产业运行数据，对各地餐饮产业运行特点进行客观分析，并提出了有针对性的发展建议。各地通过举办文旅活动和美食节、推动健康饮食、加强供应链整合和人才培养等措施带动当地餐饮市场发展。各地餐饮企业为适应市场变化，采取线上与线下相结合的销售模式，引入AI和数字化运营并提升服务质量和效率。
业态发展篇选取了火锅、快餐、烧烤和团餐几大业态，在对业态发展现状进行剖析的基础上分析成功路径及当前面临的挑战和机遇。此外，以川菜这一具有国际认知度的菜系为样本，深入剖析其“出海”的优势、困境，并提出创新模式，为中餐全球化提供具有参考性的路径探索经验。
专题研究篇讨论了餐饮新质生产力和餐饮行业人才培养经验，并通过中国餐饮业ESG实践系统梳理了行业在环境、社会领域的责任，分析企业可持续发展路径。此外，通过研究中国城市美食品牌建设内容体系与评价框架，为城市如何发掘美食文化、塑造城市品牌IP，实现“美食兴城”提供了理论和实践依据。
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