漩涡中的西贝：一场因“预制菜”引发的信任危机

Core Viewpoint - The ongoing dispute between Xi Bei's founder Jia Guolong and internet celebrity Luo Yonghao over the use of pre-prepared dishes reflects a deeper issue in the Chinese restaurant industry regarding consumer perceptions and the industrialization of food preparation [2][5][10]. Group 1: Dispute Overview - The conflict began when Luo Yonghao claimed that Xi Bei's dishes were primarily pre-prepared and called for legislation requiring restaurants to disclose such information [3][5]. - Jia Guolong responded by asserting that Xi Bei's dishes are 100% free of pre-prepared ingredients and announced the opening of 370 kitchens for public inspection [3][4]. - The debate highlights a significant gap between regulatory definitions of pre-prepared food and consumer perceptions, with many consumers equating non-on-site cooked dishes with pre-prepared food [5][6]. Group 2: Industry Context - The rise of central kitchens has been a driving force behind the rapid expansion of the Chinese restaurant industry, allowing for product standardization and quality consistency [8][9]. - However, the lack of transparency regarding central kitchen operations has led to public misconceptions, causing consumers to associate central kitchen products with negative connotations [9][10]. - The current environment of slowing growth and consumer fatigue in the restaurant sector has intensified scrutiny on pricing and value, with Xi Bei facing ongoing criticism for its pricing strategies [11][12]. Group 3: Consumer Trust and Transparency - The incident underscores the importance of consumer rights to information, as the definition of pre-prepared food does not align with consumer understanding [6][10]. - Experts suggest that restaurants should proactively communicate the preparation methods and ingredients of their dishes to build trust and avoid conflicts [6][12]. - Recommendations for Xi Bei include enhancing transparency in menu labeling, improving communication strategies regarding central kitchens, and ensuring that pricing reflects the actual value of the dishes offered [12][13].