Yang and Youchuang founder, Wang Lu, the initiator of Catering Q&A: no catering enterprise is built by simply “waiting and守”.

On March 25, the 2026 China Catering Industry Festival and the 35th HCC Global Catering Industry Expo—jointly hosted by the World Chinese Catering Industry Federation and Hongcan.com—was held at the Hangzhou Convention and Exhibition Center. At the “2026 China Catering Industry Conference,” Wang Lu, founder of Yangheyou and the initiator of Catering Q&A Lu, said that the catering industry’s push is not limited to growing the number of stores; it also involves optimizing underlying capabilities. As the times are changing and the industry is being reshaped, consumer habits are also continuing to evolve. Therefore, upgrading the supply chain and improving user experience are also ways to go on the offensive.

△ Wang Lu, founder of Yangheyou and initiator of Catering Q&A Lu

Taking the auto industry as an example, Wang Lu said that although Mercedes-Benz, BMW, and Audi are all century-old brands, they still suffered certain impacts when facing new challengers such as Xiaomi and XPeng. New brands are especially suited to proactively launch an offensive, because they have not built up too many resources or experience to rely on, and they can’t hold off those “older big brothers.” So if a new brand doesn’t do promotion and doesn’t get exposure, it simply can’t acquire customers—let alone survive.

Wang Lu further pointed out that the essence of business is widespread promotion. Looking across the globe or within China, almost no brand has been built by “staying put.” Whether it’s opening up new territory or holding on to the present, it’s actually all a way to attack: taking initiative strategically rather than passively defending. With continuous iteration and innovation, you firmly keep control of the initiative for growth in your own hands.