Cheng Pan Fried Chicken: Diversifying Menus to Tackle Small F&B Hurdles.

More Choices = More Sales

Data shows that shops selling only one type of food earn 34% less per square meter than those with mixed menus.

This brand uses a powerful combination:

Fried chicken

Snacks (like lotus root and sweet rice cake)

Drinks (like plum juice and osmanthus rice drink)

This mix raises the average order value from ¥25 to ¥42.

One owner in Zhejiang shared:

Before: ¥6,000 daily (only fried chicken)

After adding snacks: ¥9,000 daily (snacks alone made up 28%)

They also use a weigh-and-pay system:

Customers can mix fried chicken and snacks and pay by total weight. This makes ordering easier and encourages spending.

Drinks Are a Smart Addition

They introduced traditional Chinese drinks to balance the oily taste of fried chicken.

63% of customers order a drink with their chicken.

These customers return 22% more often than those who only order chicken.

While other shops compete on chicken flavor, this brand has already built a strong advantage with its “food + drink” strategy.

The Story Behind the Brand

The founder grew up loving street food served on scale trays. He wanted to bring back that authentic taste.

After 1,000+ tests, he perfected the recipe. His shop now sells over ¥10,000 daily, and has grown from a personal dream to a chain with 100+ stores in towns and counties.