Eric Lu
Condiment & 3R Food
Salion Foods

With more than 20 years of experience in the food industry, his career resume covers large international foreign-funded and domestic emerging investment enterprises. He has rich experience in sales market management, comprehensive operation management and enterprise strategic management.

At present, he is the CEO of Beijing Salion Foods Co., Ltd. Before joining Salion Foods, he served as the national sales director of Kerry Group from 2012 to 2022, fully responsible for the business of catering service and food industry, as well as the online operation of new retail business. He holds a master's degree in Business Administration from the University of Canberra, Australia, and took an advanced course in business management at the Business School of East China University of Technology from 2017 to 2019.

Event Introduction
Condiment & 3R Food
 · 12/22 (Day 4)
New Taste That Spice Up New Lives
Trend Exploration
[Panel Discussion] Standard Products on Left, Customization on Right: Which Way Should Catering Condiments Go?

The restaurant industry is an indispensable driver to the growth of condiments. A report by Meituan shows that nationwide franchising rate grew to 15% in 2020, which was only 8.1% in 2010. Franchising and scaling up entail culinary consistency in taste and quality.

How to make the cake bigger with catering customization as the new trend? How much market space is left for the standard products? Should condiment companies choose customization or standard products?

Link to agenda