Summary of Key Points
Around 2023, the "weigh-and-select" fast-food concept became extremely popular in areas around office buildings, offering a variety of dishes for around 30 yuan with the option to choose between meat and vegetables. At its peak, there were over 80,000 such stores nationwide; by the end of 2025, however, only 32,000 remained (with nearly 60% having closed). Nevertheless, leading brands like Lao Niang Jiu and Nan Cheng Xiang are still entering the market because this model suits the needs of individuals eating alone. The issues that caused the decline—high food waste, opaque pricing, and high costs—have not been resolved. Now, these brands are trying to improve the model through measures such as distinguishing the prices of meat and vegetables, using smart technology, and adapting the service to different scenarios.
I. Why Did the "Weigh-and-Select" Fast-Food Concept Become Popular Then Quickly Decline?
Reasons for Popularity:
- Good Value for Money: For around 30 yuan, customers could get meat, vegetables, rice, and porridge, with a wide selection of dishes, giving workers a sense of freedom during lunch.
- Fresh Experience: Dishes were freshly cooked in front of the customers, providing a more appealing smell compared to pre-prepared food, and the self-service option allowed for greater flexibility in what they ate.
Reasons for Decline:
- High Food Waste: To offer a variety of dishes, each store had to stock at least 20–30 types. During peak hours, any leftovers had to be discarded, resulting in waste rates exceeding 10%.
- Misleading Pricing: Most brands priced all items the same (e.g., 3 yuan per 50 grams). This led to complaints when customers felt they were overcharged for smaller portions of meat or when dishes with soup added extra weight, earning them the nickname "fast-food assassins."
- High Costs: Stores required large spaces for the self-service counters and needed staff to prepare and serve the food. Additionally, the influx of new operators in 2023 led to a decline in food quality and stealthy price increases, eroding customer trust.
II. Comparison of Three Self-Service Models: Which One Is More Reliable?
There are three main types of self-service models in Chinese fast-food chains, each with its pros and cons:
1. Small Bowl Dishes (e.g., Lao Xiang Ji):
- Advantages: Clear pricing (e.g., 12 yuan for a plate of Kung Pao Chicken).
- Disadvantages: Trying to eat more than a few dishes can quickly exceed the budget.
2. Weigh-and-Select Model (e.g., Xiao Nu Dang Jia):
- Advantages: Flexibility, allowing customers to eat a variety of dishes for one meal, suitable for individuals.
- Disadvantages: Long queues during peak hours, potential for exceeding the budget, and high costs.
3. Dish-Serving at the Counter Model (e.g., Chao Yi Xing):
- Advantages: Similar to a company cafeteria, with fast service and affordable prices.
- Disadvantages: Limited selection and a less personalized experience.
III. Why Did Lao Niang Jiu Decide to Enter the Market at a Time of Decline?
Lao Niang Jiu is a established fast-food brand with over 400 stores in Jiangsu, Zhejiang, and Shanghai. They switched from a central kitchen model to a weigh-and-select system for several reasons:
- Performance Pressure: Revenue decreased by 11.5% in 2025, resulting in a loss of 61.49 million yuan, and two failed IPO attempts required a new strategy.
- Trend Towards Fresh Cooking: Consumers prefer freshly prepared food over pre-prepared options, which has become the industry standard (e.g., Rural Ji discontinued its central kitchen, while Nan Cheng Xiang invested 20 million yuan in upgrading its cooking methods).
- Model Adaptation to Customer Needs: The weigh-and-select model suits the needs of individuals eating alone, leading to higher table turnover rates (e.g., Rice Mr.'s weigh-and-select stores had a 4.7-fold higher turnover rate than average).
IV. How Are Brands Trying to Revitalize the Weigh-and-Select Model?
To address previous issues, brands are making improvements:
- Differential Pricing for Meat and Vegetables: Lao Niang Jiu's new stores categorize dishes into three groups: all meat (3.68 yuan/50g), all vegetables (1.98 yuan/50g), and a mix of both (3.28 yuan/50g), allowing customers to control their spending.
- Smart Technology: Xiao Nu Dang Jia uses smart cooking machines that can be operated by regular staff, reducing waiting times and improving pricing transparency. Some stores also display the weight and price of each dish in real-time.
- Adaptation to Different Scenarios: Rice Mr. operates weigh-and-select stores in office areas for individual customers and small bowl dishes in shopping malls for family gatherings.
V. Is There a Future for Weigh-and-Select Fast Food?
The answer is yes, but it depends on refined operations. The demand is there—workers want to eat a variety of dishes for less money, especially as more people are eating alone. The issues stemmed from poorly optimized systems. By addressing these shortcomings (e.g., reducing waste through menu customization, using technology to improve pricing, and controlling costs), the weigh-and-select model can still be successful.
In summary, the concept itself is not flawed; it was just poorly implemented before. With leading brands making necessary improvements, the weigh-and-select fast-food model could see a resurgence.