壹快评丨从病死猪肉也吃到嫌弃预制菜，罗永浩的执念可以放下

Group 1 - The core viewpoint emphasizes the importance of strict quality control in the prepared food industry, with both production and restaurant businesses needing to adhere to food safety regulations without any negligence [1][4] - The prepared food industry is recognized as a new sector supported by the government, with initiatives aimed at enhancing standardization and regulation, as highlighted in the 2023 Central Document No. 1 and subsequent notifications from multiple ministries [2][3] - The increasing use of prepared foods in restaurants is seen as a trend driven by the need for quick service, food safety, and cost-effectiveness, catering to consumer demands for convenience [2][3] Group 2 - There is a growing call for transparency regarding the use of prepared foods in restaurants, with regulatory bodies advocating for clear disclosure to protect consumer rights [3][4] - The upcoming national standards for food safety in prepared foods are expected to clarify the identity and usage of these products in the restaurant sector, marking a significant step towards transparency [3] - The notion that most restaurant meals may become prepared foods in the future suggests a shift in consumer expectations, where only a minority of meals will be freshly cooked, potentially changing marketing strategies for restaurants [3]