十分钟再谈预制菜之四：当锅气遇上AI，“西贝之争”背后的中国餐饮工业化的未来

Core Viewpoint - The "Xibei Controversy" reflects the ongoing clash between traditional cooking methods and industrialization in China's catering industry, highlighting the challenges of balancing efficiency and consumer experience in the era of pre-prepared meals [2][6][7]. Group 1: Industrialization vs. Traditional Experience - The conflict between industrial efficiency and traditional dining experiences is evident, with Xibei aiming for standardization and scalability through central kitchens, while many consumers still seek the freshness and warmth of freshly cooked meals [9][10]. - There is a misalignment between industry definitions and public perceptions, as consumers often categorize dishes lacking "wok hei" (the essence of freshly cooked food) as pre-prepared, despite regulatory definitions differing [11][12]. - The pricing logic and consumer value expectations are imbalanced, with consumers comparing prices without recognizing the added value of brand and experience [14][15]. Group 2: Xibei's Exploration and Challenges - Xibei's practices serve as a mirror reflecting the dual nature of China's catering industrialization, showcasing both the courage to explore and the unresolved challenges [18][19]. - Successful strategies include building family dining scenarios, standardizing management across nearly 400 outlets, and innovating product offerings like "new roast duck" [20][21]. - Unresolved questions remain about maintaining warmth and trust in the face of industrial efficiency, as well as how to measure intangible aspects of dining value [23][24]. Group 3: Historical Context and Consumer Concerns - Historical technological revolutions have often sparked fear and resistance, similar to current consumer concerns regarding the safety and quality of pre-prepared meals [26][30]. - The core of the current pre-prepared meal debate revolves around consumer rights to information, paralleling historical public apprehensions about new technologies [30][31]. Group 4: The "Dongbao" Paradigm - The proposed "Dongbao" model aims to integrate the strengths of Xibei while avoiding its pitfalls, focusing on precise time management and transparency in operations [34][37]. - This model emphasizes flexible value creation tailored to different dining scenarios, addressing consumer discomfort with rigid pricing structures [40][41]. - The "Dongbao" paradigm seeks to balance the long-standing dilemma of achieving efficiency, quality, and low prices in the catering industry [42][43]. Group 5: Industry Opportunities and Future Outlook - China's catering market has surpassed 5 trillion yuan, with a low chain rate of 20%, indicating significant potential for concentrated development [52]. - The industry faces structural pressures, including rising labor and ingredient costs, necessitating innovative approaches like the "Dongbao" model to achieve both efficiency and warmth [53][55]. - The future of the catering industry is envisioned as a deep integration of traditional and modern practices, where technology enhances rather than replaces human capabilities [72][74].