In recent years, bullfrogs have gradually become the "new darling" of the catering industry, and the enthusiasm of Chinese people to eat frogs is unprecedentedly high. Bullfrog is native to North America, was introduced to China in the early 60s of the 20th century, and began to be widely promoted and cultivated in China around the 90s. Bullfrog has the characteristics of fresh and tender taste, rich nutrition, high protein content, and the plasticity of bullfrog ingredients is also very strong, and the adaptability of other ingredients is very high, and the cooking methods are also diverse. It is found in many cuisines such as Sichuan cuisine, Hunan cuisine, and Cantonese cuisine.
In 2009, the first store of frog food chain restaurant brand frog laida opened in Changsha, and in 2015, frog laida was officially upgraded to a brand that "focuses on bullfrog dry pot", creating a precedent for bullfrog franchise stores. After more than ten years of development, the bullfrog restaurant led by Frog Laida has ushered in a vigorous development, and the bullfrog has gradually developed from a niche local dish to a popular track.
According to relevant data, at present, there are nearly 50,000 catering stores related to bullfrogs in China, and the scale of the bullfrog catering market has exceeded 60 billion yuan, and it is expected to reach 100 billion yuan soon.
As the first catering brand focusing on bullfrog single products, Frog Laida has occupied the market opportunity and continues to lead the bullfrog catering market. It is understood that as of December 2023, Frog Laida has entered more than 100 cities across the country, covering first-tier cities in Beijing, Shanghai, Guangzhou and Shenzhen.
In the third and fourth offline sinking markets, the number and scale of stores far exceed those of other brands.