Core Viewpoint - The survey indicates a significant resistance among consumers towards pre-prepared meals, with around 50% rejecting them and over 60% opposing their introduction in restaurants [1][3][11]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% accept them, and 11.52% are indifferent [1]. - 66.41% of respondents believe pre-prepared meals should not enter restaurants, with only 15.23% supporting their inclusion [3]. Transparency and Labeling - A strong majority, 96.68%, of respondents believe that pre-prepared meals should be clearly labeled [5]. - When asked if they would choose a restaurant that labels pre-prepared meals, 47.66% said they would not, while 21.68% would consider it [6]. Pricing Perception - A significant 91.6% of respondents think that the average price for pre-prepared meals should be below 100 yuan, and 92.26% consider the prices at Xibei to be too high [7][11]. Industry Insights - Experts suggest that consumer perceptions of pre-prepared meals differ from those of food professionals, and the central kitchen model is becoming increasingly necessary in the restaurant industry [1][12]. - The need for national standards for pre-prepared meals is emphasized, along with the importance of licensing for central kitchens to ensure safety and quality [12].

Core Viewpoint - The article discusses the decline of traditional cooking and chefs in the restaurant industry, highlighting the rise of pre-prepared meals and central kitchens, which are reshaping the culinary landscape and diminishing the role of chefs [5][25][60]. Group 1: Historical Context of Chefs - In 1984, chefs were highly regarded, ranking third among the most popular professions in China, reflecting a time when culinary skills were in demand due to limited food options [12][13]. - The establishment of culinary schools, such as New Oriental Cooking School in 1988, contributed to the growth of the chef profession, with many entering the industry during this period [15][18]. - By the late 1990s, chefs commanded high salaries, with top chefs earning around 30,000 yuan per month, indicating a lucrative career path [23]. Group 2: Shift in the Restaurant Industry - The introduction of fast-food chains like McDonald's and KFC in China marked the beginning of standardization in the culinary field, leading to a decline in traditional cooking methods [27][28]. - The central kitchen model, which gained popularity in 2010, allowed restaurants to streamline operations and reduce reliance on skilled chefs, further diminishing the chef's role [30][31]. - The rise of pre-prepared meals has made it easier for restaurants to operate without skilled chefs, with 70% of popular takeout orders now consisting of pre-prepared dishes [51]. Group 3: Current Challenges for Chefs - The average salary for chefs in 2024 is projected to be 6,389 yuan, which, despite being an increase, reflects the ongoing challenges in the profession [38]. - The demanding nature of the job, combined with low returns and long training periods, has deterred young people from pursuing a career as chefs [40][43]. - The shift towards industrialized food production has led to a decrease in the number of chefs who can prepare traditional dishes, as the culinary process becomes more mechanized [35][44]. Group 4: Future of the Culinary Landscape - The article suggests that in the future, only 10% of diners will seek out meals prepared by skilled chefs, while 90% will opt for quick, machine-made meals, indicating a significant shift in consumer preferences [63]. - The standardization of flavors and the reliance on pre-prepared meals raise concerns about food safety and nutritional value, as the industry lacks established standards [53][59]. - The nostalgia for traditional cooking methods and the "smoky flavor" associated with skilled chefs is contrasted with the current trend towards convenience and efficiency in dining [60][64].

Core Viewpoint - The recent dispute between internet celebrity Luo Yonghao and Xibei has brought the topic of "pre-prepared dishes" into the spotlight, highlighting the negative perceptions associated with them in Chinese dining culture [1][2]. Group 1: Cultural Context of Freshness - Chinese food culture is deeply intertwined with the concept of freshness, where the time from farm to table is crucial for quality [3][5]. - Freshness is not only about time but also about taste, with specific regional preferences dictating what is considered fresh, such as live fish being killed on-site [3][4]. - The preference for fresh ingredients is evident in consumer behavior, as seen in the popularity of live poultry markets prior to health crises like SARS [3][4]. Group 2: Pre-prepared Dishes and Consumer Perception - Pre-prepared dishes are viewed as the antithesis of freshness, with consumers associating them with lower quality and safety concerns [6][7]. - The cultural resistance to pre-prepared dishes mirrors historical aversions to canned foods, with data showing significantly lower consumption rates in China compared to Western countries [6]. - The introduction of long shelf-life products raises consumer anxiety about freshness and quality, leading to skepticism about the nutritional value of such items [7][19]. Group 3: Central Kitchen Model in the Restaurant Industry - The central kitchen model has become prevalent among chain restaurants, with 68.3% of such establishments utilizing this system to streamline operations and reduce costs [10][14]. - Central kitchens allow for standardized food preparation, which can diminish the traditional role of chefs and the uniqueness of regional cuisines [11][12]. - The efficiency of central kitchens supports rapid expansion and profitability for restaurant chains, as seen in the case of Haidilao's subsidiary, which supplies ingredients to over 2,000 outlets [13]. Group 4: Market Trends and Future Outlook - The pre-prepared dish market in China is projected to grow significantly, with a market size of 419.6 billion yuan in 2022 and an expected annual growth rate of around 20% over the next few years [14][17]. - Despite the convenience offered by pre-prepared dishes, there remains a strong consumer preference for fresh, locally sourced ingredients, indicating a potential challenge for the industry [17][22]. - The need for transparency in the pre-prepared food supply chain is emphasized, as consumers seek assurance regarding the safety and quality of these products [20][21].

Group 1: Company Overview - The Chongqing enterprise group was established in 2009, officially commenced production in 2011, and began the second phase of construction in 2018, with the second phase starting production in 2020. The area covers approximately 800 acres, including a chicken farm of about 670 acres [1] - The Hangzhou enterprise group is located in Linping District, Hangzhou, covering around 200 acres, involving oil refining, packaging oil production, rice processing, and central kitchen operations [1] - The company has built a total of 83 production bases nationwide [1] Group 2: Health Products and Innovations - The company’s health products are primarily upgrades of existing products, including low GI rice and plant sterol products from the Taizhou factory, and low GI rice varieties from the Langfang central kitchen [2] - Future plans include launching more health-functional products [2] Group 3: Business Growth and Trends - The Chongqing enterprise group's flour business has shown good growth despite a slight decline in overall flour consumption in the industry, attributed to a refined product classification strategy [2] - The central kitchen food park in Chongqing is performing well, with ongoing negotiations for new clients and partnerships with local advantageous companies to enhance competitiveness [2] Group 4: Central Kitchen Operations - The central kitchen's design is standardized, with a height of approximately 8 meters, allowing flexibility to meet diverse production needs of food enterprises [2] - Clients in the central kitchen are responsible for procuring their own equipment, while the company provides raw materials, logistics, and supply chain services [2] Group 5: Egg Production and Sales - The egg production business is advantageous due to low market concentration, utilizing existing feed resources and sales channels, with a focus on high food safety standards [2] - The Chongqing chicken farm has a current stock of 750,000 hens, with sales channels including traditional supermarkets and local chains [2]

Core Viewpoint - The conflict between Xibei and Luo Yonghao has escalated into a public debate over the use of pre-prepared dishes in the restaurant industry, highlighting issues of transparency and consumer trust in food safety [4][15][20]. Summary by Sections Incident Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, which he found unappetizing and overpriced, sparking significant public discussion [6][19]. - Xibei's founder, Jia Guolong, responded by denying the use of pre-prepared dishes and threatened legal action against Luo Yonghao, which further fueled the controversy [7][10]. Company Response - Xibei announced that all kitchens would be open for public inspection and introduced a "Luo Yonghao menu" to encourage consumer engagement [7][8]. - Despite these efforts, media investigations revealed that some of Xibei's ingredients, such as frozen chicken wings and broccoli, had long shelf lives, raising consumer concerns about freshness [8][19]. Public Reaction - The public's reaction to Xibei's use of frozen ingredients was overwhelmingly negative, with many questioning the company's commitment to quality and transparency [8][19]. - Xibei's official apology and commitment to improve operations by 2025 were met with skepticism, as the brand struggled to regain consumer trust [13][15]. Industry Context - The incident reflects broader issues in the restaurant industry regarding the classification of pre-prepared dishes and the lack of clear regulations, which complicates consumer understanding of food safety [15][20]. - The contrasting public reception of Xibei and other brands like Mixue Ice City illustrates the importance of brand positioning and consumer perception in the food service sector [19][20]. Strategic Missteps - Xibei's high pricing strategy and failure to align its brand values with consumer expectations contributed to its negative reception during the crisis [20][24]. - The company's confrontational response to consumer criticism, rather than a more empathetic approach, was identified as a significant strategic error [23][24].

Core Viewpoint - The article discusses the challenges and controversies faced by Xibei, a prominent Chinese restaurant chain founded by Jia Guolong, as he approaches retirement and navigates a competitive industry landscape [5][6]. Group 1: Company Background and Leadership - Jia Guolong, the founder of Xibei, has dedicated his life to building the brand, which now generates an annual revenue of 6 billion yuan [5]. - Xibei has undergone significant transformations, focusing solely on its brand since 2009 after experimenting with various restaurant concepts [5][6]. - Jia's leadership style is characterized by a strong personal presence and a tendency to engage directly with public controversies, which has both helped and hindered the brand [6][10]. Group 2: Industry Challenges - The Chinese restaurant industry is currently experiencing intense competition, with trends such as online transformation, consumer segmentation, and the rise of central kitchen models [6][30]. - Xibei has faced scrutiny over its pricing strategies and the quality of its food, particularly regarding allegations of using pre-prepared ingredients [31][35]. Group 3: Financial Performance and Future Plans - Xibei's revenue for 2023 was reported at 6.2 billion yuan, with plans to achieve 20 billion yuan by 2026-2027, necessitating a compound annual growth rate of at least 33% [34][35]. - The company is exploring an IPO as a means to strengthen its financial position, having previously faced cash flow issues [33][34]. Group 4: Public Relations and Controversies - Jia Guolong's public statements have often led to backlash, such as the "715 work system" controversy and accusations of price hikes during the pandemic [11][14][15]. - Despite the controversies, Jia has received support from industry peers, indicating a level of respect for his contributions to the sector [17][20]. Group 5: Strategic Shifts and Recommendations - The article suggests that Xibei needs to find new growth avenues and possibly adopt a more decentralized management approach to mitigate risks associated with Jia's strong personal influence [35][36]. - The brand's future success may depend on balancing Jia's vocal leadership style with a more collaborative approach to decision-making [28][36].

Summary of Conference Call on Prepared Dishes and the Development of China's Chain Restaurant Industry Industry Overview - The conference discusses the prepared dishes sector within the Chinese chain restaurant industry, highlighting the differences in definitions at consumer, industry, and national levels [1][2][3]. Key Points and Arguments - **Definition Discrepancies**: Prepared dishes are defined differently across various levels. National definitions exclude staple foods and dishes made in central kitchens, and prohibit preservatives [1][2]. - **Central Kitchen Benefits**: Chain restaurants utilize central kitchens to lower costs, ensure product quality consistency, standardize operations, and enhance food safety. However, initial processing or semi-finished products from central kitchens are not classified as prepared dishes under national definitions [1][3]. - **Japanese Influence**: The Japanese restaurant industry has optimized supply chains and food safety standards, establishing a robust system for central kitchens and cold chain logistics, which serves as a model for China's restaurant sector [1][4]. - **Consumer Expectations**: Chinese consumers expect healthy, safe, and innovative menu options from Chinese cuisine. Chain restaurants should enhance supply chain management, improve service levels, develop new products, and focus on brand building to meet these expectations [1][5]. - **Impact of Central Kitchens**: Central kitchens significantly influence the Chinese restaurant industry by improving efficiency and enabling standardized processes, making it easier for new brands to emerge [1][7]. - **Prepared Dishes Classification**: Prepared dishes are categorized into four types: pre-processed ingredients, ready-to-cook, semi-finished products requiring heating, and fully cooked dishes. Central kitchen products do not fall under the prepared dishes category as per the latest regulations [2][6]. - **Market Changes Post-Regulation**: Following new regulations in March 2024, which excluded central kitchen products from the prepared dishes category, consumer confidence in non-central kitchen prepared dishes declined, leading to a rebranding of some products as "quick dishes" [2][13]. Additional Important Insights - **Central Kitchen Types**: There are two main types of central kitchens: those with production licenses that can supply third-party restaurants and those that only supply their own outlets [8][12]. - **Future Trends**: The trend towards central kitchens and prepared dishes is expected to grow, especially as family sizes decrease and younger parents may prefer convenient meal options. Ensuring safety and taste will be crucial for market acceptance [16][17]. - **Technological Integration**: The use of cooking robots is anticipated to enhance the quality of prepared dishes while maintaining standardization, addressing the challenge of flavor consistency in mass production [19]. - **Profitability Comparison**: The profit margins in the Japanese restaurant industry are generally lower than those in China, suggesting that Chinese restaurants have room to balance pricing while maintaining profitability through central kitchen efficiencies [20][21].

"预制菜"究竟是餐饮工业化的进步，还是对消费者知情权的漠视？近日，由网红企业家罗永浩对餐饮品 牌西贝的质疑所引发的这场巨大风波，正是呈现了这一争论。 一方基于消费体验呼吁强制明示，另一方则从专业角度坚决否认并准备法律维权。在这场"罗生门"背 后，暴露的是当前预制菜行业标准缺失、定义模糊与消费者认知之间难以调和的矛盾。 罗永浩公开指责，西贝"应战" 近日，罗永浩与餐饮集团西贝的"预制菜纷争"仍在持续。 罗永浩在社交账号表示，自己和同事去西贝吃饭，发现几乎全都是预制菜，还那么贵，希望国家尽早推 动立法，强制饭馆注明是否用了预制菜。罗永浩认为，"从市场经济的角度来说，预制菜贵不贵倒是没 那么重要(虽然预制菜卖得贵确实更讨厌），重要的是知情权。" 9月11日，贾国龙在接受媒体采访时表示："罗永浩表达了对预制菜的不满，这对我们造成了伤害。我们 会走法律程序，一定会起诉他。" 9月12日下午，西贝发布致顾客的一封信。信中称，经确认，罗永浩在微博中对西贝的指责不实。西贝 称，针对所涉菜品在门店端的实际制作方式，现将13道菜品具体制作过程的"作业指导书"正式向全社会 公布。 此外，西贝决定向全社会开放后厨参观，顾客可在门店就 ...

（9月12日西贝门店 黄兴利摄影） 本报（chinatimes.net.cn）记者黄兴利 北京报道 这个秋天，中国餐饮市场正上演着一场比商战更具话题性的交锋：西贝创始人贾国龙一边坚称"门店 100%没有预制菜"，放话起诉网络红人罗永浩并开放全国370家后厨自证清白；另一边，罗永浩也毫不 示弱，直接甩出10万元悬赏，向全网征集西贝使用预制菜的证据，双方隔空对峙的态势迅速引发公众关 注。 这场围绕"预制菜"的争论，早已超越两位公众人物之间的个人交锋，更像一面清晰的镜子，折射出中国 餐饮行业在工业化狂奔进程中，与消费者认知之间那道越来越深的鸿沟。西贝究竟是不是预制菜或许已 不那么重要——消费者心里自有衡量，更重要的是，这堂由10万元悬赏和370家开放后厨共同撑起的"公 开课"，正逼着餐饮业思考：与其争执"预制菜"的定义，不如直面本质：当餐饮走向标准化，究竟该如 何提供新价值让消费者心甘情愿买单。 "预制"争议 这场隔空对战始于9月10日下午，罗永浩在社交账号发文称，自己和同事去西贝吃饭，"发现几乎全都是 预制菜，还那么贵"，并称"希望国家尽早推动立法，强制饭馆注明是否用了预制菜"。 面对罗永浩的质疑，贾国龙于9月1 ...

Core Viewpoint - The article discusses the positioning of Xibei in the food industry, particularly in relation to the concept of pre-prepared meals, and how it caters to a specific demographic of middle-class families with children [12][13][20]. Group 1: Xibei's Market Position - Xibei serves a stable and predictable dining experience, appealing to families looking for safe and non-spicy options in shopping malls [13][15]. - The brand has become synonymous with a certain level of quality and reliability in the context of Northwest cuisine, being the only major chain in that category [15][20]. - The article highlights that Xibei's customer base is not precisely targeted but rather a result of market selection, indicating a unique market position [15][16]. Group 2: Definition of Pre-prepared Meals - According to the new regulations issued in 2024, Xibei does not qualify as a pre-prepared meal provider, as its operations involve initial processing in a central kitchen followed by final cooking in-store [20][21]. - The article argues that the public's perception of pre-prepared meals often conflates any use of central kitchens with being a pre-prepared meal, which is a misunderstanding [31][32]. - The distinction between pre-prepared meals and Xibei's model is crucial, as it affects consumer expectations and regulatory compliance [22][29]. Group 3: Industry Trends and Regulations - The article notes that the new regulations aim to clarify the definition of pre-prepared meals, which may inadvertently benefit chain restaurants like Xibei by removing the stigma associated with pre-prepared food [30][34]. - There is a growing trend towards central kitchens in the restaurant industry, which is seen as essential for scaling operations and ensuring food safety [33][36]. - The article emphasizes that the regulatory environment is evolving to support the development of central kitchens while addressing public safety concerns [34][35]. Group 4: Consumer Behavior and Pricing - The pricing strategy of Xibei is influenced by its location in shopping centers, where high rent costs are a significant factor in menu pricing [39][40]. - The article suggests that consumer dissatisfaction with Xibei's prices stems from a broader issue of rising costs in the restaurant industry, exacerbated by economic conditions [43]. - It highlights the need for consumers to make informed choices regarding pre-prepared meals, balancing convenience with health considerations [45][49].