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since the beginning of this year, many high-end restaurants across the country have said goodbye to their diners.

in april this year, opera bombana, which had been awarded one star in the beijing michelin guide for three consecutive years, closed down; refer, a two-diamond black pearl nordic restaurant with an average per capita consumption of 3,000 yuan in beijing, also closed down; l'atelier 18, a high-end restaurant located at no. 18, the bund, shanghai, closed down, and the restaurant was exposed to have defaulted on wages and money to suppliers.

the bund no. 18 has always been a landmark for luxury dining. previously, it has attracted restaurants from the global catering industry, including top chain brand robuchon and legendary chef frédéric anton, who was awarded three michelin stars, to set up outlets here.

after interviewing and sorting out, the reporter of china business network found that in addition to l'atelier 18, high-end catering stores such as kor shanghai, yuzhilan, osteria oyster seafood restaurant, and mingluchuan have successively announced the closure of business. kokyo sushi bar hong kong hui henglong store will also close on september 1. recently, din tai fung announced the closure of many stores across the country.

as the market environment and consumer preferences change, the profit logic of high-end restaurants is facing unprecedented challenges. a senior restaurant investor believes that the net profit margin of high-end restaurants is not necessarily high, but may be in trouble due to the ceiling of turnover. in the face of market changes, the high-end catering industry is undergoing a transformation.

high-end catering gross profit may not be high