“西贝”预制菜风波之后 餐饮企业掀起“爆改”潮

Core Insights - The "Xibei pre-made dish" controversy has created significant public pressure on Xibei and other restaurant businesses, but it also presents opportunities for transformation in the industry [1][2] - Many restaurant companies are shifting towards "made-to-order" and "transparent kitchen" models to regain consumer trust and improve their image [3][4] Industry Trends - Despite reluctance to adopt the "pre-made dish" label, many chain restaurants may find it necessary due to operational demands for standardized and efficient service [2][8] - Rising operational costs, including labor and rent, are pushing restaurants to consider pre-made dishes as a cost-saving measure [2][8] - A significant portion of the restaurant market is already utilizing central kitchens and pre-made processing, which simplifies the cooking process and reduces costs [2][8] Consumer Sentiment - Approximately 50% of surveyed consumers reject pre-made dishes, with over 60% opposing their presence in restaurants, indicating a strong consumer preference for freshly prepared meals [2][3] - Consumers associate pre-made dishes with a lack of freshness and quality, leading to a negative perception of restaurants that do not transparently disclose their food preparation methods [3][8] Response from Restaurants - In response to the controversy, many restaurants are emphasizing "made-to-order" and showcasing their cooking processes to enhance transparency and consumer trust [3][4] - Some smaller restaurant brands are prominently advertising their lack of pre-made dishes to attract customers, while larger chains like Xibei are also making significant branding changes to align with consumer expectations [6][7] Balancing Pre-made and Fresh - There is a notable disconnect between consumer perceptions of pre-made dishes and the actual standards of pre-made food in the industry, which can lead to misunderstandings [8][9] - Transparency in food preparation can help bridge the gap between consumer expectations and restaurant practices, allowing for a potential coexistence of pre-made and freshly prepared dishes [8][9]