预制菜大讨论

Core Viewpoint - The dispute between Luo Yonghao and Xibei has escalated into a broader societal discussion regarding the acceptance of pre-prepared dishes in the restaurant industry, highlighting differing perspectives between consumers and the business community [3][22]. Group 1: Industry Standards - Xibei's founder, Jia Guolong, claimed that the restaurant does not use pre-prepared dishes according to national regulations, which define pre-prepared dishes differently from consumer perceptions [1][6]. - The definition of pre-prepared dishes in China has evolved, with the China Cuisine Association categorizing them into four types in 2022, reflecting a lack of strict regulation prior to this [5][6]. - The 2023 central government document emphasizes the development of the pre-prepared dish industry as a key initiative for rural revitalization and agricultural modernization [6][8]. Group 2: Consumer Perception - Consumers are increasingly skeptical about pre-prepared dishes, particularly regarding the use of preservatives and long shelf lives, which they associate with lower quality [8][11]. - The lack of transparency from restaurants regarding the use of pre-prepared dishes can lead to consumer distrust, especially when dishes are marketed as freshly made [18][19]. Group 3: Technological Aspects - Current technology allows for long shelf lives without preservatives through methods like high-temperature sterilization and rapid freezing, but these methods require significant cold chain logistics [11][15]. - Japan's pre-prepared dish industry serves as a model, having established a robust cold chain logistics system and focusing on minimizing the negative impacts of processing on nutrition and flavor [12][15]. Group 4: Business Model Implications - The shift towards pre-prepared dishes represents a fundamental change in the restaurant business model, prioritizing supply chain efficiency and operational replicability over traditional culinary skills [19][22]. - The rise of pre-prepared dishes may threaten traditional restaurant jobs and entrepreneurship, raising concerns about the future of employment in the industry [23].