罗永浩和西贝老板开战！1000亿的目标难了

Core Viewpoint - The controversy surrounding pre-prepared dishes in the restaurant industry has intensified, particularly following a public spat between entrepreneur Luo Yonghao and the restaurant chain Xibei, which has led to significant public scrutiny and backlash against Xibei's practices [4][5][12]. Group 1: Company Response and Public Perception - Xibei's owner, Jia Guolong, has publicly denied using pre-prepared dishes, claiming that their food is made using a central kitchen model, which he argues is different from pre-prepared dishes [9][10]. - Despite Xibei's claims, consumers have expressed skepticism, citing evidence of packaged ingredients being used in their meals, leading to a disconnect between the company's narrative and public perception [12][14]. - The pricing strategy of Xibei, which is perceived as high, has compounded the issue, as consumers feel uncomfortable paying premium prices for what they believe to be pre-prepared meals [13][14]. Group 2: Industry Context and Regulatory Framework - The Chinese government has defined pre-prepared dishes in a 2024 notice, emphasizing that they should not contain preservatives and must be pre-packaged for heating or consumption [6]. - The State Administration for Market Regulation has clarified that dishes made in central kitchens by chain enterprises do not fall under the category of pre-prepared dishes, which Xibei is leveraging in its defense [8][10]. - The ongoing debate highlights a broader industry challenge regarding transparency and consumer trust in food sourcing and preparation methods [12][14]. Group 3: Historical Context and Future Aspirations - Xibei has faced previous public relations challenges, including backlash over price increases during economic hardships, which have affected its reputation [15][17]. - Jia Guolong has ambitious goals for Xibei, aiming for an IPO by 2026 and a revenue target of 100 billion yuan by 2030, but the current controversies may hinder these aspirations [19][20].