定规立矩，连锁餐饮总部不能“只收钱不管理”

Core Viewpoint - The new regulations mark a significant shift in the management of food safety responsibilities for chain restaurants in China, emphasizing that headquarters must take an active role in overseeing food safety rather than merely collecting fees [1][5]. Summary by Sections Regulatory Changes - The newly released regulations require chain restaurant headquarters to assume the role of "locomotive" in food safety management, effective from December 1, 2025 [1]. - The regulations introduce a tiered supervision system based on the scale and risk level of the restaurant chains, clarifying the responsibilities of headquarters [2]. Scale and Impact - The threshold for provincial-level supervision is set at 10,000 stores, reflecting a more scientific approach to regulation as many brands have entered the "10,000-store era" [3]. - As of 2024, 1.5% of chain restaurant brands in China will have over 10,000 stores, a significant increase from 0.7% in 2018, indicating the growing influence and coverage of these brands [3]. Management Responsibilities - The new regulations require headquarters to establish a comprehensive food safety management system, including a "risk control checklist" and a three-tiered management structure [4]. - Headquarters are now responsible for various aspects such as assessment, training, standardized management, and handling food safety complaints, ensuring they cannot simply delegate these responsibilities to individual stores [4][5]. Future Implications - The implementation of these regulations is expected to enhance food safety governance in the restaurant industry, moving away from a lax management model to a more accountable and structured approach [5].