On September 20, at the 2026 Meituan Catering Industry Conference and Black Pearl Restaurant Guide Food Pioneer Conference, Wei Wei, vice president of Meituan and general manager of Meituan's Catering Division, said that despite the ups and downs of the market, Meituan has been in the restaurant industry for 15 years, and what has remained constant is being a long-term supporter of quality dining. In recent years, the food market has turned towards “deep stock cultivation”. Meituan data shows that the share of older stores has continued to rise, showing better concentration on both the supply and demand sides. Wei Wei believes that in the current restaurant market, excellent restaurants are also facing a cycle of challenges, but low prices are only a short-term strategy, and long-term retention tests the “real materials,” “real craftsmanship,” “real experience,” and “real growth” of a good restaurant.

On September 20, at the 2026 Meituan Catering Industry Conference and Black Pearl Restaurant Guide Food Pioneer Conference, Wei Wei, vice president of Meituan and general manager of Meituan's Catering Division, said that despite the ups and downs of the market, Meituan has been in the restaurant industry for 15 years, and what has remained constant is being a long-term supporter of quality dining. In recent years, the food market has turned towards “deep stock cultivation”. Meituan data shows that the share of older stores has continued to rise, showing better concentration on both the supply and demand sides. Wei Wei believes that in the current restaurant market, excellent restaurants are also facing a cycle of challenges, but low prices are only a short-term strategy, and long-term retention tests the “real materials,” “real craftsmanship,” “real experience,” and “real growth” of a good restaurant.