Tea restaurant is a combination of Chinese and western. Cold drinks shops in Hong Kong have integrated the attributes of western restaurant meals from the perspective of "drinks" in the past. When the two are combined, new things in tea restaurants appear. After that, Hong Kong people's diet and western food gradually merged in business, and the category of tea restaurant finally became its own.

Tea restaurants entered the mainland at the time of reform and opening up: with the improvement of consumption power, tea restaurants in the mainland are no longer famous for fast food, but have reached the stage of high-end catering. Although the overall consumption power of the country has improved, the tea restaurants that gave up fast food in the mainland market have indeed gone through some careful consideration. Tea restaurants in Hong Kong have the advantage of dense customer base, and the five business hours from morning tea to dinner have reached a peak. However, there are signs of queues for basic lunches and dinners on the mainland. In the early days, white-collar workers in Chinese mainland did not have the habit of drinking afternoon tea.

Catering angle refers to price and value, that is, price and consumption level. What customers see is expensive or delicious. Brand value refers to interaction and word of mouth, focusing on brand power and marketing power. But in general, competition must also be considered. At the moment of new catering logic, competition is the primary condition for category survival.

Judging from the overall food environment, local tea restaurants in Hong Kong are gradually declining for the following reasons: First, the age gap in consumption; Second, young people don't know much about the cultural atmosphere of tea restaurants; Third, most traditional tea restaurants have not been upgraded with the changes of the times. In the eyes of consumers, most tea restaurants seem to find no sense of fashion.