Joseph Schumpeter, the proponent of the modern innovation theory, once explained "innovation" in his famous book "The Theory of Economic Development": innovation is "recombination of production factors", and the realization of innovation by enterprises is the transformation of "old factors". "Re-disassemble and match to form a "new combination". Innovation is not necessarily a subversive invention. The "new combination" of "old elements" is the main way for enterprises to innovate , especially in the Internet age, when everyone tends to make ideas about business models. Wang Xing, the founder of Meituan, admires Schumpeter's theory. He believes that entrepreneurship is doing something that others have never done before, or creating new "combinations" in a way that others have never used before.
"Writing an article does not invent a phone number list Chinese character, but the rearrangement and combination of Chinese characters puts forward a new idea or point of view." Wang Xing once said. Now, there are more and more objective "followers" of Schumpeter's theory, including Ruixing. A conference dedicated to new tea products: Luckin promotes a "new combination" of supply and demand Various conferences on the Internet are full of hype, but it is rare to mobilize the public for the release of a tea product. "Xiaolu Tea" and Liu Haoran's "Boom" once refreshed the screen. Luckin Coffee's new tea strategy is fundamentally a "combination innovation", which is to match the new supply side with the demand side. 1. Deer Tea: Tea products and two "old elements" of the office "light coffee" crowd form a "new combination" At the press conference, Ruixing elaborated on the raw materials and craftsmanship of its new product "Xiaolu Tea". It must be noted that no matter how the industry questioned Ruixing, these explanations were not excessive.
For example, NFC freshly squeezed fruit pulp is an alternative to the freshly squeezed storefront in the tea industry, and a certain process is used to squeeze the fresh fruit in the place of origin. On the one hand, it ensures a unified process and taste; on the other hand, it avoids the hygienic problems that may occur due to insufficient management of the end storefront. For another example, Ruixing claims not to use any milk cap powder containing trans fatty acids, or non-dairy creamer, while the Anjia (belonging to the Luckin Blue Partner Alliance) Fonterra imported gold cheese milk cap used in its milk cap tea. It is indeed a top international supplier with a high degree of recognition in the industry; in addition, Wuyishan and Taiwan "tea masters" are invited to select materials and supervise the production. For ordinary consumption tea, the quality and craftsmanship are indeed sufficient. In the industry environment, a high-quality supply chain is only the focus of Luckin's tea release, but not the key value.