西贝“预制菜”争议引爆行业 消费者为何“谈虎色变”?

Core Viewpoint - The ongoing dispute between entrepreneur Luo Yonghao and the restaurant brand Xibei highlights the debate over the transparency of pre-prepared dishes in the food industry, raising questions about consumer rights and industry standards [1][2][6]. Group 1: Industry Standards and Consumer Rights - Luo Yonghao criticized Xibei for serving pre-prepared dishes without clear labeling, emphasizing the importance of consumer rights to know what they are purchasing [2][6]. - Xibei's founder, Jia Guolong, responded by stating that the accusations were unfounded and announced plans to take legal action against Luo Yonghao [2][3]. - The lack of national standards for pre-prepared dishes in China has led to confusion among consumers regarding what constitutes a pre-prepared dish [4][5]. Group 2: Market Dynamics and Growth - The pre-prepared food industry in China has been growing for over 20 years, with significant growth occurring around 2014 due to rising operational costs in the restaurant sector [4]. - The market is projected to reach a scale of 10 trillion yuan by 2030, with a potential penetration rate of 15% to 20% for pre-prepared dishes, indicating a compound annual growth rate of 13% [4]. - Despite the growth, increased competition has led to declining profits for some companies, such as Weizhi Xiang, which has seen a decrease in net profits in recent years [4]. Group 3: Regulatory Developments - In 2024, several government departments will promote the clear labeling of pre-prepared dishes to enhance consumer rights and choices, although no specific law currently mandates this [7][8]. - The Consumer Rights Protection Law in China affirms consumers' rights to know the true nature of the products they purchase [7]. - Comparisons are drawn with Japan's mature pre-prepared food industry, which benefits from strict regulations and standards, ensuring higher consumer trust and food safety [7][8]. Group 4: Understanding of Pre-prepared Dishes - There is a discrepancy between consumer and brand perceptions of what constitutes a pre-prepared dish, leading to misunderstandings [8][9]. - The central kitchen model is widely adopted in the restaurant industry, allowing for standardized production and improved food safety, which is crucial for scaling operations [9].