餐饮创业者评价西贝事件：预制菜其实是消费者的选择

Core Viewpoint - The controversy surrounding Xibei's pre-made dishes has sparked widespread discussion about costs, pricing, and business models in the restaurant industry, particularly through the exchanges between founder Jia Guolong and Luo Yonghao [1] Group 1: Cost Structure Analysis - The perception of Xibei being expensive is shared by both outsiders and insiders, indicating a consensus on high pricing [2] - Key cost factors for Xibei include high rent due to large and well-located premises [3] - Significant investment is required for compliance with safety and health regulations, with costs ranging from millions to tens of millions for each store [4] - Labor costs are substantial, as Xibei employs many staff members, including waiters and chefs, particularly in major cities like Beijing, Shanghai, Guangzhou, and Shenzhen [4] - High investments in food safety and marketing are also noted, with promotional expenditures sometimes exceeding rent costs [5] Group 2: Market Dynamics and Consumer Preferences - The popularity of pre-made dishes reflects consumer choices, with many preferring quick service and flavorful options over fresh, high-quality ingredients [6][15] - The restaurant industry faces high turnover rates, and establishments must adapt to consumer preferences rather than expecting consumers to adjust to them [6] - The notion that food safety is a "pseudo-demand" is emphasized, as consumers often prioritize taste and speed over health considerations [7][15] - The market is increasingly favoring pre-made dishes and bold flavors, leading to a decline in restaurants focusing on fresh ingredients [16][17]