/PRZWT/GUANGZHOU, January 7, 2025 - In the ever-changing food and beverage market, Taier sauerkraut fish is like a smart trendsetter, accurately capturing market trends, gaining in-depth insights into consumers, and embarking on a comprehensive journey of innovation.
In the face of increasingly diverse consumer demand, Taier has resolutely taken a key step to expand the consumer group. Aiming at the mainstay of the current business circle - family customers, those fans who are keen on the unique flavor of Sichuan cuisine, and young groups who are always chasing trends and willing to try early adopters, Taier has broken through one by one and achieved accurate access. In the core area of dish structure, it has been greatly upgraded. Five new authentic Sichuan dishes have been added, fusing the hot enthusiasm of Sichuan and Chongqing with exquisite cooking skills, instantly igniting the taste buds of diners.
What is particularly striking is the innovative introduction of non-spicy sauerkraut fish and a series of non-spicy dishes, breaking the traditional impression and opening up a new food world for groups who do not eat spicy food. At the same time, the store layout has kept pace with the times, adding a large table for 6 people, which can easily accommodate family dinners, friends gatherings and other diverse dining scenarios to meet customer needs in an all-round way.
Focusing on the strategy of "embracing family customers & not eating spicy stars", Taier's non-spicy dish series can be called a stunning work. The first non-spicy sauerkraut fish is like a bright new star rising. On the basis of inheriting the sour essence of sauerkraut fish, the R & D team has ingenious ingenuity to prepare a new flavor with fresh and rich flavor, which caused a sensation in the market as soon as it was launched. In just over a month after it was launched, sales soared like a rocket, easily breaking through 100w + plates, and the exposure of the whole network was even more overwhelming. It broke tens of millions in one fell swoop, becoming the favorite of many non-spicy diners.
Then, classic and creative non-spicy dishes such as garlic vermicelli shrimp and Kung Pao sweet and sour chicken came one after another, further enriching the family's table choices and making the family's happy dining time more delicious.
For lovers of Sichuan cuisine, Tai Er is also full of sincerity. On the basis of digging deep into the foundation of Sichuan and Chongqing food culture, it accurately restores the authentic flavor and presents the classic Sichuan cuisine Mao Xuewang and Mapo Tofu to diners. As the second signboard, Mao Xuewang gathers the essence of a variety of ingredients, and every spoonful is full of spicy fragrance. Since its launch, the sales volume has both exceeded the million mark, allowing consumers to enjoy the Sichuan and Chongqing smoke without leaving home.
In terms of interaction with young people, Tai Er has played new tricks. In 2024, with a keen insight into young people's preferences, he will frequently cross-border with various IP & brands, and creative dishes will be born like a spring. Kapibara good persimmon has bean blossoms, Haojia cheese potato chip balls, crayon small new joint pudding & baby meals, etc., which are both beautiful and delicious, full of fun.
The May Day limited coriander sauerkraut fish has set off a craze on social media by virtue of its unique gimmicks. It has not only achieved over 100 million exposures and topped Weibo's trending topic list, but also sold up to 17w + copies, successfully attracting young groups and becoming a model of catering innovation. Taier sauerkraut fish is flying at full speed on the catering track with a diverse and innovative posture, writing its own brilliant chapter.
