Visitors enjoy local snacks while appreciating intangible heritage at a market in Hefei, Anhui province, on Feb 22, 2026. [Photo/VCG]
China’s catering revenue rose in the first quarter, as seasonal offerings and outdoor dining trends helped support consumer spending, according to data released by the National Bureau of Statistics on Thursday.
The data showed that catering revenue reached 1.46 trillion yuan ($213.9 billion) in the first three months of the year, up 4.2 percent from last year, with revenue from larger catering enterprises climbing 3.8 percent to 422.9 billion yuan.
In March, catering revenue increased 2.9 percent year-on-year to 435.9 billion yuan, while sales at large operators rose 2.0 percent to 140.6 billion yuan.
The China Cuisine Association said catering accounted for 11.5 percent of total retail sales, underscoring its role as a key driver of consumption.
Seasonal demand has provided a lift to the sector. As temperatures rise, restaurants and beverage chains have rolled out spring-themed products and immersive dining experiences built around floral, fruit, and outdoor concepts, fueling what the industry calls the “spring economy”.
Hotpot chain Haidilao, for example, launched a camping-style pop-up in flower fields in Nanjing, of Jiangsu province, allowing diners to eat outdoors and enjoy the seasonal scenery. The concept blends dining with leisure activities such as kite flying and photography, reflecting a broader shift toward experience-led consumption.
Tea and coffee brands have also leaned into seasonal innovation. Chains like ChaPanda introduced fruit-based drinks, while Starbucks and Luckin Coffee launched floral- and fruit-flavored beverages to capture the essence of spring.
Restaurants are increasingly extending beyond traditional storefronts, setting up pop-ups in high-traffic, scenic locations. During the cherry blossom season in Shanghai, several operators opened temporary stalls along waterfront viewing areas, combining dining with sightseeing and boosting foot traffic.
The China Cuisine Association said strategies — including seasonal menus, experiential formats, and expanded dining spaces — have helped diversify consumption and enhance brand appeal.
Tanks to chinadaily.com.cn
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