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    Shengwei Lai

    Research Analyst at CICC

    Shengwei Lai is an Analyst based in Shanghai at CICC, specializing in equity research and financial analysis. Regarded as one of the top analyst professionals in Shanghai, he is known for his expertise in covering leading Chinese firms across the financial sector, although specific names and performance metrics are not publicly available. Lai has established his career at CICC and is recognized for his exceptional skills and client satisfaction in the local financial industry. Professional credentials and licensing information for Shengwei Lai are not disclosed in the available public sources.

    Shengwei Lai's questions to SUPER HI INTERNATIONAL HOLDING (HDL) leadership

    Shengwei Lai's questions to SUPER HI INTERNATIONAL HOLDING (HDL) leadership • Q4 2024

    Question

    Shengwei Lai from CICC posed questions regarding the effectiveness of recent management system and incentive adjustments, the forward-looking projections for gross profit margin and staff expenses, and the investment budget and unit economic model for new ventures like barbecue restaurants.

    Answer

    CEO Lijuan Yang explained that management adjustments focusing on employee growth and autonomy have yielded encouraging results, improving customer service and loyalty. CFO Cong Qu stated there is room to improve the gross profit margin through menu and kitchen process optimization without sacrificing quality, and that staff cost optimization is not the top priority over service quality, though labor efficiency can improve. Regarding new brands, investment is a bottom-up approach reviewed by an innovation committee, with no mature unit economic model for barbecue yet as the first stores are still under renovation.

    Ask Fintool Equity Research AI

    Shengwei Lai's questions to SUPER HI INTERNATIONAL HOLDING (HDL) leadership • Q4 2024

    Question

    Shengwei Lai of CICC questioned the effectiveness of recent management system and incentive adjustments, sought projections for gross profit margin and staff expenses, and asked about the investment budget and unit economic model for new brands like barbecue.

    Answer

    CEO Lijuan Yang explained that management adjustments focusing on employee growth are showing encouraging results in service quality and customer loyalty. CFO Cong Qu noted there is room for gross profit margin improvement through menu and kitchen optimization, while staff cost optimization is not the top priority. For new brands, investment is a bottom-up approach with no mature unit economic model for barbecue yet, as the first stores are still in renovation.

    Ask Fintool Equity Research AI