预制菜事件谁之过

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei highlights the controversy surrounding pre-prepared dishes in the restaurant industry, revealing a lack of consensus among consumers regarding these products and the urgent need for improved standards [1][4][11]. Group 1: Company Actions and Responses - Xibei issued an apology letter on September 15, stating it would adjust its central kitchen processing methods to on-site preparation by October 1, 2025, implementing nine specific changes [1][3]. - Luo Yonghao decided to drop his lawsuit against Xibei but will continue to monitor the company's adjustments, emphasizing the importance of consumer awareness regarding pre-prepared dishes [3][4]. - Xibei's founder, Jia Guolong, acknowledged a significant decline in customer traffic and revenue, with losses reported at 1 million yuan on September 10 and 11, and an estimated 2-3 million yuan on September 12 [4][10]. Group 2: Industry Standards and Consumer Awareness - The pre-prepared dish controversy has brought attention to the need for clearer definitions and standards within the industry, as the current understanding of "pre-prepared dishes" varies widely among consumers [10][11]. - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their classification and require restaurants to disclose their use [11][16]. - Industry leaders have expressed the need for transparency regarding the use of pre-prepared dishes, with some suggesting that the focus should shift from the concept of pre-prepared dishes to the quality and safety of ingredients used [7][12]. Group 3: Challenges in Implementation - The implementation of a public disclosure system for pre-prepared dishes is seen as a gradual process, with challenges in defining what constitutes a pre-prepared dish and the degree of preparation involved [8][9]. - There is a significant gap in understanding between restaurant operators and consumers regarding pre-prepared dishes, with many consumers associating them with low quality, which complicates the industry's efforts to promote transparency [11][12]. - The lack of established standards and the low entry barriers for pre-prepared dish businesses contribute to the challenges in ensuring food safety and quality within the industry [12][13].