
餐飲業8月營收出爐,多家業者受惠暑期旺季及節慶需求,營收表現強勁,部分企業創下歷史新高。
台灣餐飲業8月營收公布,瓦城、漢來美食、亞洲藏壽司、六角及開展餐飲等多家企業營收創同期歷史新高。美食-KY營收略減,築間則面臨營運調整,乾杯積極拓展寵物食品市場並預告第四季新店開幕。
AI-generated summary
餐飲業者受惠於暑期旺季、父親節聚餐及中秋送禮需求帶動營收。
餐飲業8月營收出爐 !美食-KY(2723)自結8月合併營收14.4億元,較去年同期略減3.24%,累計1~8月合併營收110.85億元,年減10.09%,美國、台灣8月營收比重分占58%、18%營收,兩者合計較去年同期成長14%,中國市場截至8月底,店數低於300間,占合併營收比重23%。
瓦城泰統(2729)受惠於暑期出遊旺季、父親節聚餐及中秋送禮需求帶動下,8月合併營收達6.12億元,較去年同期成長2.44%;累計1~8月合併營收達44.08億元,年增5.96%,雙雙創下同期歷史新高。
漢來美食(1268)今天公告8月營收5.93億元、年增19.99%,累計前8月營收為48.2億元,年增17.43%,雙創歷史新高紀錄,營收成長主要受惠於7月島語台中洲際店加入,以及暑假旺季帶動聚餐需求熱絡。
亞洲藏壽司(2754)8月營收5.79億元,年增6.98%;累計1-8月營收40.75億元,年增6.34%,雙創歷史新高,亞洲藏壽司董事長暨總經理藪内薰宣布,發放800萬元特別獎金犒賞員工。
六角(2732)8月合併營收4.79億元,年增15.26%;累計1-8月合併營收35.79億元,年增率29.55%,雙創同期新高;轉投資的王座(2751)8月合併營收2.03億元、年增4.76%;累計1-8月合併營收13.95億元,年增率24.06%,同創同期歷史新高。
乾杯(1269)8月合併營收4.41億元,年增6.98%,創下今年單月新高;累計1~8月合併營收31.95億元,年增6.36%,創同期歷史次高,隨著第四季「牛舌佑介」、「黑毛屋」品牌多家新店陸續開幕,後續營運動能可期。
築間餐飲集團(7723)8月合併營收3.56億元,年減20.11%;累計1~8月合併營收27.44億元,年減19.02%,公司將加大營運調整力度,從門店、品牌到市場布局重新檢視資源配置,持續改善整體營運及財務結構。
開展餐飲(7789)8月合併營收2.42億元、年增13.15%,累計1~8月營收16.58億元、年增16.69%,雙創同期歷史新高,集團持續擴大海內外展店版圖,並已於8月底正式送件申請上櫃。
豊漁餐飲(7847)受惠父親節、七夕情人節聚餐旺季,加上多品牌展店效益持續發酵,8月合併營收達1.42億元,年增24.24%,再站上億元;累計1~8月營收達7.69億元,較去年同期成長19.86%,營運維持雙位數成長動能。
AI outlook — possibilities, not facts
乾杯第四季將有多家新店開幕。
Very likely · Within months
Li Chao, vice chairman of the China Securities Regulatory Commission, said at a press conference of the State Council Information Office that since the beginning of this year, the net purchase of A shares by medium and long-term funds such as social security, annuities, and insurance has exceeded 600 billion yuan. The China Securities Regulatory Commission will continue to improve the "long-term money and long-term investment" mechanism, optimize the issuance, listing, mergers and acquisitions and reorganization system, and enhance the attractiveness of the A-share market.
Hunan Province held a press conference on September 10 to explain in detail the newly launched “1+5” series of fiscal and financial collaborative policies to support college student entrepreneurship. The policy covers the entire chain of support including funds, loans, guarantees, insurance, subsidies, etc. It is planned to create a provincial college student venture capital fund matrix with a total scale of 1.2 billion yuan, and is the first in the country to launch a pilot program for college student entrepreneurship insurance to provide underpinning guarantees for college students to start their own businesses.
On September 10, the Second Industrial Ecology Conference was held in Hangzhou. Zhejiang State-owned Capital Operation Co., Ltd. released a "five-chain integration" scientific and technological innovation ecosystem, which helps promote the construction of a modern industrial system through the deep coupling of the capital chain, innovation chain, industry chain, talent chain, and service chain. Several rounds of cutting-edge field project signing ceremonies were held on site.

Sinosteel's August revenue reached 27.948 billion yuan, a monthly decrease of 6% and an annual increase of 12.97%; the cumulative revenue for the first eight months reached 225.671 billion yuan, an annual increase of 3.81%. Revenue fell monthly due to heavy rains affecting shipments and downward price revisions in August, but the traditional peak season and the rebound in international steel prices helped operations.
Caojiadu Street in Shanghai provides young people with low-cost, low-risk community micro-entrepreneurship space through the "Jinglin" employment service station and "Chuangyi Shop". This model integrates university and community resources to achieve precise connection between youth entrepreneurship and community convenience services, and helps young people realize their dreams of employment and entrepreneurship in the community.
Recently, new "cross-border" catering formats have emerged in Huzhou, Zhejiang. Western restaurants sell fried pancakes, noodle shops sell coffee, and old pharmacies sell herbal milk tea. They attract young people with their sense of contrast and unique experience, reflecting the transformation of consumers from "eating full" to "eating experience."