在与罗永浩关于预制菜之争的风波中，西贝暂停了部分门店的后厨参观。 9月14日，有消息称，西贝在内部平台发布通知称，决定暂停门店后厨的参观活动。南都湾财社记者以 消费者身份致电全国多家西贝门店了解到，9月14日，北京、上海、广州部分门店确实从当天开始暂停 后厨参观活动，但广州、深圳仍有多家门店可以开放参观。 西贝相关负责人告诉南都湾财社记者，在营业期间，为保障后厨的食品安全标准及门店的正常经营，西 贝邀请媒体朋友，通过西贝明厨亮灶继续参观、监督西贝，门店厨房已暂停入内开放。 这也意味着，西贝的后厨参观活动，仅仅维持了两天。而根据行业自媒体红餐网，9月13日，西贝创始 人贾国龙在行业群里称自己"应对方式有错，改"，"西贝从今以后打明牌，做一个透明的西贝，彻彻底 底向胖东来学习"；罗永浩则发布微博称，"西贝的事情要告一段落了"。 西贝多地门店暂停后厨参观 有店长称：已严重影响门店正常运营 9月14日，西贝北京一家门店的店长告诉南都湾财社记者，今天已经不能参观后厨了，这已经严重影响 门店的正常营运，总部希望门店把精力放在顾客的堂食体验上，"不然现场太乱，也有就餐的顾客投 诉，同时这也不符合食品安全规定，风险更大"。另 ...

Core Viewpoint - The article discusses the ongoing crisis faced by the company Xibei, led by CEO Jia Guolong, due to public criticism from influencer Luo Yonghao, which has significantly impacted the company's revenue and customer traffic [4][5][6]. Group 1: Impact of Luo Yonghao's Criticism - Luo Yonghao's social media posts and live broadcasts have led to a drastic decline in Xibei's daily revenue, with estimates of a drop of 1 million yuan on September 10 and 11, and projections of 2 to 3 million yuan on September 12 [9][12]. - The company is experiencing a "cliff-like" decrease in customer traffic, which Jia Guolong describes as the most significant external crisis in the company's history [31][32]. Group 2: Company Response and Legal Action - Jia Guolong has expressed a firm decision to pursue legal action against Luo Yonghao, stating that even if the business suffers, the truth must be clarified [13][16]. - Despite receiving advice to take a softer approach, Jia insists on confronting the issue head-on, emphasizing the importance of integrity and accountability [17][18]. Group 3: Company Operations and Strategy - Xibei operates over 370 stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [4][6]. - The company has been focusing on improving its management and operational efficiency, with Jia Guolong returning to the CEO position to lead these efforts [34][35]. Group 4: Clarification on Pre-prepared Dishes - Jia Guolong clarifies that while Xibei utilizes pre-preparation techniques, it does not serve pre-prepared dishes as defined by industry standards [40][42]. - The company has previously operated a fast-food brand that included pre-prepared items, but this brand has since been closed, and no pre-prepared dishes are currently offered in Xibei's main operations [37][38].

文 丨 《BUG》栏目 周文猛、徐苑蕾 今天中午12点55分，西贝在内部平台发布通知，决定暂停门店后厨的参观活动。一位门店店员表示， 主要为了保证后厨的正常运营。此前，西贝创始人贾国龙为了回应预制菜争议，曾宣布全国370家门店 允许消费者参观菜品制作过程。 虽然罗永浩表示停止争端，西贝也暂停参观后厨，但这一事件对于西贝的影响仍在继续。 这个周末，《BUG》栏目探访了位于北京、广州地区的多家西贝莜面村门店。有西贝门店店长透 露："上客情况大约少了两三成。"但另有门店店长表示，"不降反增，客人反而更多了"。 《BUG》栏目在随机走进的多家西贝线下门店中看到，今日午饭时间，到店用餐的顾客也已经接近满 客状态。 此外，对于网上热议的食用油问题，目前西贝店面已全部采用了非转基因油。甚至有一名厨师长直 言："我干厨师好多年，不仅干过西贝的厨师，也干过外面的厨师，我对我们厨房的食品安全、厨房卫 生、操作安全都特别有自信。如果说西贝的菜品不干净，菜品不好，服务态度不好，那我认为食品行业 也没有干净的了"。 此外也有店长透露，贾国龙正在学习于东来，"我们每个员工，家里有孩子的每个学期会多得到1000元 的补贴，他还在新疆等偏远 ...

Core Viewpoint - The article discusses the impact of recent controversies surrounding Xibei, particularly related to pre-prepared dishes and food safety, while highlighting the company's response and customer sentiment. Group 1: Company Response - Xibei has decided to suspend kitchen tours in its stores to ensure normal operations after the controversy [3] - The founder, Jia Guolong, previously allowed kitchen tours in response to pre-prepared dish criticisms, indicating a commitment to transparency [3] Group 2: Customer Sentiment and Sales Impact - Some store managers reported a decrease in customer traffic by about 20-30%, while others noted an increase in customers during the same period [4][9] - Despite the controversies, many loyal customers continued to visit, indicating a stable customer base [9] Group 3: Food Safety and Quality Assurance - Xibei has switched to using non-GMO oil in all its stores following customer feedback [19][20] - Store managers expressed confidence in the food safety and hygiene standards of their kitchens, stating that if Xibei's food is deemed unclean, it would imply broader issues in the food industry [11] Group 4: Employee Welfare and Corporate Responsibility - Jia Guolong is implementing employee bonuses and educational subsidies for staff with children, reflecting a commitment to social responsibility [24] - The company is learning from successful business models, aiming to improve employee satisfaction and service quality [24][22]

Core Viewpoint - The recent adjustment of the Hong Kong Stock Connect eligible securities list, effective from September 8, has led to the removal of 20 stocks, including Jiumaojiu (09922.HK), which may be related to changes in the restaurant industry trends and shifts in investor preferences [2]. Financial Performance - Jiumaojiu reported a revenue of 2.753 billion yuan in the first half of the year, a year-on-year decline of 10.14%, and a net profit attributable to shareholders of 60.69 million yuan, down 16.05% [2]. - The revenue from its main brands, including Taier Sauerkraut Fish, Song Hotpot, and Jiumaojiu Northwest Cuisine, all experienced declines during the reporting period [2]. Brand-Specific Performance - Taier Sauerkraut Fish generated a revenue of 1.948 billion yuan, a decrease of 13.3%, with its revenue share dropping from 73.4% to 70.8% year-on-year. The number of self-operated restaurants decreased from 612 to 547, and same-store sales also declined [5][6]. - Song Hotpot's revenue was 416 million yuan, down 3.5%, attributed to a decrease in table turnover rate and customer spending. The turnover rate fell from 2.9 times per day to 2.5 times [9]. - Jiumaojiu Northwest Cuisine reported a revenue of 226 million yuan, a decline of 22.6%, due to a decrease in restaurant numbers and turnover rates [9]. Business Adjustments - In response to declining sales, Taier has launched a "5.0 Fresh Model" focusing on fresh ingredients and has renovated some locations to enhance the dining experience [6]. - Jiumaojiu opened 10 new restaurants in the first half of the year, a significant decrease from 59 in the same period last year, while closing 88 restaurants due to lease terminations and underperformance [12]. Financial Health - The company's cash and cash equivalents decreased to 489 million yuan, a 19.4% drop from the end of last year, primarily due to increased cash deposits and loan repayments. The debt-to-asset ratio improved from 51.4% to 47.3% [12].

文| 雷达财经，作者 | 丁禹，编辑 | 孟帅 "好久没吃西贝了，今天下飞机跟同事吃了一顿，发现几乎全都是预制菜，还那么贵，实在是太恶心了"，罗永浩9月10日发布的一条微博，将老牌连锁餐 饮品牌西贝推到了舆论的风口浪尖。 面对罗永浩的吐槽，西贝创始人贾国龙次日火速召开媒体沟通会，坚决否认门店使用预制菜。贾国龙还表示"一定会起诉罗永浩"，同时在全国门店开放后 厨、推出"罗永浩菜单"以示回应。 针对贾国龙的强硬回应，一向言辞犀利的罗永浩更是不甘示弱。9月11日至13日，罗永浩在微博持续发布多篇与西贝相关的微博，并通过转发抽iPhone17 的方式公开寻求专业检测预制菜的方法，甚至"悬赏"10万元寻求西贝使用预制菜的证据。 而在罗永浩频繁发声的同时，贾国龙也通过各种形式进行"回击"。9月12日，西贝在官博发布长达42页的公开信，称罗永浩指责不实。 9月11日晚，西贝创始人贾国龙在西贝中粮祥云小镇店（即罗永浩用餐店）召开媒体会，高调回应此事。 雷达财经梳理发现，这场攻防大战，贾国龙的防线已经失守。有媒体挖出，西贝厨师长承认部分菜品存在隔夜情况。还有媒体在后厨，看到了生产于2024 年的羊腿肉和南瓜泥。此外，还有西贝厨 ...

Core Viewpoint - The ongoing debate between Li Jian and Luo Yonghao highlights the tension in the restaurant industry regarding the use of pre-prepared dishes and frozen ingredients, emphasizing the need for transparency and consumer awareness in food sourcing [1][2][16]. Group 1: Industry Dynamics - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over pre-prepared dishes, offering a reward of 200,000 yuan for proof of restaurants that do not use frozen materials or additives [1][2]. - The discussion reflects a broader industry concern about the definitions and standards surrounding pre-prepared food, especially as national standards for pre-prepared dishes are set to be introduced [16][18]. - The debate has escalated into a significant issue for the restaurant industry, with Li Jian arguing that the focus should be on the safety and quality of ingredients rather than the categorization of dishes as pre-prepared or not [2][3]. Group 2: Consumer Awareness and Safety - Li Jian criticized Luo Yonghao for misleading consumers by promoting the idea that only freshly cooked meals are healthy, arguing that many fresh ingredients can also pose health risks due to potential contamination [7][8]. - The industry is facing a dilemma where the lack of clear definitions for pre-prepared dishes leads to consumer confusion and potential harm to businesses that rely on frozen ingredients for safety and quality [12][16]. - The upcoming national standards are expected to clarify what constitutes pre-prepared food, which could help align consumer expectations with industry practices and improve overall food safety [18][19]. Group 3: Implications for the Future - The debate underscores the urgent need for the restaurant industry to establish clear standards and definitions to avoid mislabeling and to protect consumer rights [2][16]. - Luo Yonghao's influence as a public figure in this discussion raises questions about the responsibility of influencers in shaping consumer perceptions and industry practices [9][12]. - The resolution of this debate and the establishment of national standards could lead to a more transparent and trustworthy food industry, benefiting both consumers and businesses [18][19].

Core Viewpoint - The article discusses the controversy surrounding the restaurant chain Xibei, focusing on allegations of using pre-prepared ingredients while claiming to serve fresh dishes, highlighting the tension between operational efficiency and consumer expectations [1][19][27]. Group 1: Operational Practices - Xibei's kitchens utilize advanced equipment like multifunctional steam ovens to expedite cooking processes, allowing for quick meal preparation [5][11]. - The restaurant employs a central kitchen model where ingredients are pre-processed, with the final cooking done at the restaurant, which they argue does not classify as "pre-prepared food" under current regulations [14][15]. - The company claims to maintain a balance between efficiency and customer experience, with a focus on reducing meal preparation time from 12 minutes to 4.5 minutes [23]. Group 2: Financial Performance - In 2023, Xibei reported a record revenue of 6.2 billion yuan, with nearly 400 locations serving 37.66 million customers, resulting in an average customer spend of 165 yuan [21][24]. - The company’s cost structure includes a gross margin of 58%-60%, with rent accounting for 15%-18% of revenue and labor costs at 20% [24]. Group 3: Consumer Sentiment and Market Dynamics - A significant portion of consumers (78%) believe that any non-freshly made food should be classified as pre-prepared, indicating a disconnect between consumer expectations and Xibei's practices [27]. - The backlash against Xibei is not solely about the use of pre-prepared ingredients but rather about perceived dishonesty in pricing and marketing, as consumers feel misled when paying for what they believe to be freshly made dishes [29][31]. - The article suggests that the restaurant industry faces a broader challenge of balancing operational efficiency with the demand for transparency and authenticity from consumers [29].

专题：专题|罗永浩硬扛预制菜，西贝后厨曝光：鲈鱼保质期18个月，羊腿肉生产于2024年 西贝此次开放后厨，主要是为了回应近期关于其广泛使用预制菜的争议。西贝创始人贾国龙亲自回应， 否认使用预制菜，并宣布自9月12日起全国370家门店允许消费者参观菜品制作过程。 责任编辑：杨赐 9月14日下午消息，新浪财经获悉，今日中午12点55分，西贝在内部平台发布通知，暂停门店后厨的参 观。一位门店店员表示， 主要为了保证后厨的正常运营。 ...

2025.09. 14 对于近日网上流传的"西贝儿童餐西兰花保质期两年"，复地活力城店工作人员表示，只是保质期2 年，比如我们今天店里的西兰花，生产日期是8月29日和8月27日。至于是否有可能2年后还在用这 本文字数：759，阅读时长大约2分钟 作者 | 第一 财经 揭书宜 近日，罗永浩与西贝集团之间的风波仍在持续。 9月14日午间，第一财经记者致电上海多家西贝门店了解到，部分门店的人流量较罗永浩事件之前有 所下滑，但也有门店的人流量同比上周末上升。 "罗永浩事件之后，我们门店人流量大概下滑20%。今天中午不需要排队。"复地活力城店工作人员 表示。 西贝三林店的员工则表示，这几天的人流量大概下滑10%。不过，上海中心门店的员工表示："人流 量和上周末相比，大概增加了10%。" 对于西贝与罗永浩之间的纷争，消费者们也各执己见。32岁的吴女士告诉记者："其实我们经常带小 孩去吃西贝，也能够在一定程度上接受预制菜，西贝口味一直还可以，所以我们周末专门出来支持了 一下西贝。"但也有不少消费者表示，之后会选择相同价位的现炒餐饮品牌。 个日期的西兰花，他表示："那没有可能。我们儿童餐的有机西兰花，是从甘肃的有机基地来的， ...