Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the definition and use of prepared dishes has escalated, drawing significant public attention and impacting Xibei's business [1][3][4]. Group 1: Company Responses - Luo Yonghao initiated the controversy with a social media post, leading to Xibei's founder, Jia Guolong, announcing plans to sue him for defamation [1][3]. - Jia Guolong emphasized that Xibei does not use prepared dishes but rather "pre-processed ingredients," aiming to clarify the company's position [2][4]. - Following the backlash, Xibei opened its kitchen for media visits and shared its cooking processes to demonstrate transparency [4][7]. Group 2: Financial Impact - The controversy has reportedly led to a significant decline in Xibei's revenue, with a loss of over 2 million yuan in a single day [3]. - Jia Guolong acknowledged that the pricing strategy of Xibei has faced criticism, admitting past mistakes that contributed to the perception of Xibei as expensive [12][16]. Group 3: Industry Context - The debate centers around the definition of "prepared dishes," with many consumers equating any non-cooked meal as prepared, despite regulatory definitions differing [4][10]. - The prevalence of prepared dishes in the restaurant industry is increasing, with many chains reportedly using them to streamline operations and maintain consistency [24]. - Luo Yonghao's comments highlighted the need for transparency in the prepared dish industry, advocating for consumer awareness regarding food sourcing and preparation methods [27][30]. Group 4: Consumer Sentiment - Consumer trust is a critical issue, with many willing to accept higher prices if they believe the quality justifies the cost [13][16]. - The public's perception of Xibei's pricing and quality has been a longstanding topic of discussion, with many consumers expressing dissatisfaction with the value offered [10][12]. - The relationship between consumers and restaurants is complex, with transparency and quality being key factors in maintaining trust [20][34].

Group 1 - The controversy between Luo Yonghao and Xibei Catering Group regarding the definition of "pre-made dishes" continues to escalate, with a focus on transparency and consumer rights [1][2] - Luo Yonghao expressed his stance on social media, advocating for the clear labeling of pre-made dishes and opposing the sale of such dishes at prices comparable to freshly made meals [1] - Xibei's founder, Jia Guolong, reported a significant drop in daily revenue, estimating a loss of 1 million yuan on September 11 and 10 million to 30 million yuan on September 12 due to the controversy [2] Group 2 - The official definition of "pre-made dishes" was established in a national standard released in March 2024, clarifying the scope and safety regulations for the industry [4][5] - The definition specifies that pre-made dishes require heating before consumption and are not to be confused with ready-to-eat foods or salads [6][7] - The national standard narrows the previous broad interpretation of pre-made dishes, excluding certain food categories like frozen staples and central kitchen dishes, which aligns with Xibei's claim of not serving pre-made dishes [7]

Core Viewpoint - The public dispute between Luo Yonghao and Jia Guolong over the prepared food industry has escalated into a significant public discussion, highlighting the need for transparency and consumer rights in the industry [1][4]. Group 1: Industry Dynamics - Luo Yonghao successfully shifted the focus from a single company's controversy to a broader discussion on the transparency of the prepared food industry, garnering 90% support during his live stream [1]. - West B's live streaming initiative to showcase their kitchen operations was met with criticism as media discovered the extensive use of prepared products, leading to a perception of a "major failure" [1][4]. - The distinction between "prepared process" and "prepared food" as defined by Jia Guolong has not been widely accepted by consumers, who view long shelf-life products as "prepared food" [4][6]. Group 2: Company Strategies - West B needs to adjust its approach by addressing consumer concerns and recognizing that its definitions of "prepared food" are not aligned with consumer perceptions [6][7]. - The company should consider adopting practices similar to those of other successful restaurants, such as categorizing dishes into freshly made, semi-prepared, and fully prepared options to enhance transparency [6][7]. - The ongoing controversy has provided West B with unprecedented brand exposure, but converting this negative attention into brand recognition remains a significant challenge for Jia Guolong [7].

Core Viewpoint - The ongoing dispute between the restaurant chain Xibei and influencer Luo Yonghao regarding the classification of pre-prepared dishes has intensified, with industry figures like Yu Donglai publicly supporting Xibei's stance [1][4]. Group 1: Background of the Dispute - The controversy began on September 10, when Luo Yonghao criticized Xibei for serving pre-prepared dishes, which sparked significant public debate [4]. - Xibei's founder, Jia Guolong, responded strongly, asserting that none of their dishes are pre-prepared and announced plans to sue Luo Yonghao for defamation [4]. - The exchange has become a hot topic on social media, with both parties actively engaging in the debate [4]. Group 2: Industry Reactions - Yu Donglai, founder of the retail company Pang Donglai, expressed gratitude towards Xibei for providing reliable dining options, thereby lending third-party support to Xibei's claims [1][4]. - In his comments, Yu emphasized the challenges faced by businesses and the importance of constructive criticism rather than damaging reputations [4]. Group 3: Regulatory Context - A notice issued by six government departments in March 2024 defined pre-prepared dishes, clarifying that they are not to include staple foods and must meet specific criteria for preparation and packaging [5]. - Xibei argues that the dishes in question do not fall under the definition of pre-prepared dishes as outlined in the notice, challenging Luo Yonghao's assertions [5]. Group 4: Ongoing Debate - The dispute highlights a broader ambiguity in the classification of dishes prepared in central kitchens versus those that are pre-packaged, indicating a need for clearer industry standards [6].

Core Viewpoint - The conflict between Luo Yonghao and Xibei has escalated into a public debate about the definition and perception of pre-prepared dishes in the restaurant industry, highlighting consumer concerns over transparency and quality [1][8][31] Group 1: Company Responses - Luo Yonghao criticized Xibei for using pre-prepared dishes and called for restaurants to disclose such practices [2] - Xibei's founder, Jia Guolong, responded by denying the use of pre-prepared dishes and announced plans to sue Luo Yonghao, while also launching a menu featuring 13 dishes similar to those of Luo Yonghao [3][10] - Xibei has opened its kitchen to customers for transparency, aiming to counter the allegations and enhance its public image [3][18] Group 2: Consumer Perspectives - Consumers have varying definitions of pre-prepared dishes, leading to confusion and dissatisfaction regarding food quality and preparation methods [8][12] - Many consumers associate pre-prepared dishes with a lack of freshness and culinary skill, which diminishes their dining experience [14][22] - The public outcry is less about the specific practices of Xibei and more about a broader dissatisfaction with the restaurant industry's use of pre-prepared ingredients without clear communication to customers [24][26] Group 3: Industry Implications - The incident has sparked discussions about the need for clearer regulations and definitions regarding pre-prepared dishes in the food industry [10][31] - The 2024 regulatory framework aims to clarify what constitutes pre-prepared dishes, but consumer perceptions may not align with official definitions [10][16] - The situation may lead to increased scrutiny of restaurant practices and a push for greater transparency in the industry, as consumers demand better value and clarity regarding food preparation [26][28]

Core Viewpoint - The controversy surrounding the restaurant chain Xibei and its use of overnight dishes has sparked significant public debate, particularly following comments made by public figure Luo Yonghao regarding the quality and preparation of the food served [2][5][8]. Group 1: Company Response - Xibei acknowledged that some dishes may be prepared in advance and served the next day, asserting that this practice does not compromise food quality [2][5]. - Following Luo Yonghao's criticisms, Xibei released a detailed letter to customers, defending its practices and providing a 42-page document outlining the preparation processes for the dishes in question [5][8]. - Xibei's founder, Jia Guolong, stated that none of the dishes served in their restaurants are classified as pre-prepared meals, and the company plans to open its kitchens to the public for transparency [10][27]. Group 2: Public and Legal Reactions - Luo Yonghao's comments led to a backlash, with legal experts suggesting that if he can substantiate his claims about Xibei's use of pre-prepared meals, it may not constitute defamation [9][10]. - The public has expressed confusion over the definition of pre-prepared meals, with some consumers concerned about the quality and pricing of such dishes [11][13]. - The controversy has highlighted a broader issue regarding consumer rights and the need for transparency in the food industry, particularly concerning the use of pre-prepared ingredients [28][29]. Group 3: Industry Context - The definition of pre-prepared meals was officially established in March 2024 by six government departments, clarifying what constitutes such meals and emphasizing the importance of food safety [16][17]. - The industry is facing challenges related to public perception of pre-prepared meals, with many consumers associating them with lower quality despite their potential benefits in terms of efficiency and safety [15][28]. - The ongoing debate reflects a growing demand for transparency in the food service industry, as consumers increasingly seek to understand the origins and preparation methods of their meals [29].

一个饭后吐槽，为何掀起如此声浪？症结就在于顾客舌尖尝出的"预制味"和商家自认符合国标的"现做 菜"存在分歧。"中央厨房、食品工厂出来的菜都是预制菜"，虽是罗永浩身边人的观点，但从留言区跟 评来看，确实也代表了部分网友的心声。 如果"何为预制菜"在大众、商家和相关标准层面不能形成共识，此类争议或难彻底消弭 9月12日，"罗永浩吐槽西贝预制菜"事件持续发酵。 据智通财经报道，面对西贝创始人贾国龙提到"西贝门店没有一道是预制菜"，接近罗永浩的人士向记者 独家回应称："在大家看来，中央厨房、食品工厂出来的菜都是预制菜。而且网上有证据表明，西贝中 央厨房部分的菜品就是采购的工厂预制菜，贾国龙已经犯了'众怒'。" 西贝与罗永浩双方，见招拆招，贡献了较多可供评点的维度：这边说一定起诉，那边说"准备好了"。这 边开放后厨并上线"罗永浩菜单"；那边奖励10万元公开征集西贝使用预制菜的真凭实据。 ↑贾国龙公开罗永浩在西贝的消费菜单。图据每日经济新闻 某种程度上，此前的《通知》更多是大纲性释义，行业实践与消费者认知依然存在差异。诸如此类对中 央厨房、食品工厂出品是否算预制有分歧的情况，是否考虑进一步细化补充标准，逐一解惑，趁着相关 ...

te p 近日，罗永浩与餐饮集团西贝的"预制菜纷争"备受关注。 罗永浩在社交账号"罗永浩的十字路口"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。罗永浩还表示，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。 对此，西贝并不认同，并宣布从9月12日起，在全国所有门店上线"罗永浩菜单"。贾国龙表示，这不是一个固定的套餐，而是罗永浩点过的菜品 列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃，不要钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任 何一道菜的制作全过程。 9月12日，第一财经记者进入了西贝莜面村上海市日月光门店的后厨。在此之前，记者填写了健康证明，并穿着帽子、口罩、外套等防护工具。 日月光门店的后厨本身就是处于门店内部的开放厨房，就餐的消费者可以直接看见员工的所有操作。但如果消费者进入后，可以看见更多细节。 记者注意到，该门店的厨房分为烤区、蒸区、高压锅区、炒区。 · · ANTARAMAST RANALLES CA - - - - - - - 9990 员工告 ...

Core Viewpoint - The recent dispute between Luo Yonghao and the restaurant group Xibei regarding pre-prepared dishes has garnered significant attention, highlighting consumer rights and transparency in the food industry [3]. Group 1: Luo Yonghao's Position - Luo Yonghao criticized the prevalence of pre-prepared dishes at Xibei restaurants, emphasizing the importance of consumer awareness regarding the use of such dishes [3]. - He called for legislation to require restaurants to disclose whether they use pre-prepared dishes, arguing that the cost of these dishes is less important than the right to know [3]. Group 2: Xibei's Response - Xibei announced the launch of the "Luo Yonghao Menu" in all its stores, allowing customers to choose from dishes that Luo has ordered, with a commitment to refund if the food is unsatisfactory [3]. - The restaurant also encourages customers to visit the kitchen to observe the cooking process, promoting transparency [3][4]. Group 3: Kitchen Operations - The kitchen at Xibei's Shanghai store is divided into various cooking zones, including grilling, steaming, and frying, with a focus on fresh preparation rather than pre-prepared dishes [4]. - Staff confirmed that dishes like grilled fish and lamb are cooked fresh upon order, with specific cooking times provided for different items [9]. Group 4: Industry Definitions and Regulations - The definition of pre-prepared dishes in the industry includes only fully cooked and frozen items, while pre-processing in central kitchens does not fall under this category [10]. - A joint notice from several government departments clarifies that simple processing of raw ingredients does not classify as pre-prepared dishes, which is crucial for regulatory compliance [10][11].

Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes in the restaurant industry, particularly focusing on the statements made by Luo Yonghao regarding the pricing and transparency of pre-prepared dishes at Xibei restaurants [2]. Group 1: Xibei's Response to Controversy - Xibei announced the launch of the "Luo Yonghao Menu" on September 12, allowing customers to choose from dishes previously ordered by Luo Yonghao, with a commitment to refund if the food is unsatisfactory [2]. - Customers are invited to visit the kitchen and observe the cooking process, emphasizing transparency in food preparation [2]. Group 2: Kitchen Operations - The kitchen at the Xibei restaurant in Shanghai is divided into different cooking areas, including grilling, steaming, pressure cooking, and frying [3]. - Staff clarified that the restaurant does not use pre-prepared dishes; instead, raw ingredients are cooked on-site after delivery [8]. Group 3: Definition of Pre-prepared Dishes - The article references a 2024 notification from various government departments that defines pre-prepared dishes and outlines what constitutes simple processing versus fully prepared meals [9]. - It specifies that items like pre-cut vegetables and semi-finished products made in central kitchens do not fall under the category of pre-prepared dishes [10].