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the emergence of the "satellite store" concept has given restaurants new business opportunities. through the site selection, menu transformation and other services provided by the platform, merchants can more accurately layout stores, reduce costs, and achieve more efficient operations by combining online and offline methods. brands such as xibei, waipojia, green tea and lao xiangji have explored this model and, with the support of the platform, have successfully applied "satellite stores" to actual operations.

the birth of this new model has also brought many new concerns and challenges. first, the brand image may be affected by the change in the takeaway business. secondly, whether the supply chain can adapt to the operation of satellite stores also needs to be carefully considered. finally, management issues are the key to testing the ability of merchants.

however, the "satellite store" is not a "fly leg" type of business model. data shows that compared with traditional dine-in stores, satellite stores have lower costs, shorter payback periods, and higher profit margins, which can quickly shorten the profit cycle and improve brand operating efficiency.

in addition to the platform, short video platforms such as kuaishou are also trying to provide new marketing channels for catering businesses through live streaming. with the changes in consumer demand, the catering industry is at a moment of change. businesses need to actively explore and adjust their business strategies in order to seize opportunities and develop steadily.