Core Viewpoint - The recent survey indicates a significant consumer resistance to pre-prepared meals, with over 50% of respondents rejecting them, highlighting a gap between consumer perceptions and industry practices regarding central kitchens and pre-prepared food safety [1][11]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% are in favor, and 11.52% are indifferent [1]. - 66.41% of respondents believe that pre-prepared meals should not be served in restaurants, with only 15.23% supporting their inclusion [3]. - When asked about restaurants that indicate the use of pre-prepared meals, 47.66% would not choose such establishments, while 21.68% would consider it [6]. Transparency and Pricing - A strong majority, 96.68%, of respondents believe that pre-prepared meals should be clearly labeled [5]. - Regarding reasonable pricing, 91.6% of respondents think that the average price for pre-prepared meals should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [7][11]. Industry Insights - Experts suggest that consumer skepticism towards pre-prepared meals stems from a preference for freshly cooked food in restaurants, as opposed to items available in supermarkets [11]. - The president of the Shenzhen Culinary Association emphasizes that central kitchens can effectively ensure food safety, especially for larger chain restaurants [12]. - Industry analysts call for national standards for pre-prepared meals and licensing for central kitchens to alleviate consumer fears and promote a balanced approach between taste and industrialization [12].

Core Viewpoint - The acceptance of pre-prepared dishes (pre-cooked meals) among consumers is low, with a significant portion of the population expressing concerns about their safety and quality, indicating a need for transparency and regulation in the industry [2][4][14]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared dishes, while only about 37.5% are in favor of them [2]. - Over 66% of respondents believe that pre-prepared dishes should not be served in restaurants [4]. - When asked about the labeling of pre-prepared dishes, 96.68% of respondents agree that they should be clearly marked [6]. Restaurant Choices - In restaurants that serve pre-prepared dishes, 47.66% of respondents would not choose to dine there, while 30.66% are uncertain, and only 21.68% would consider it [8]. - More than 80% of respondents support the idea that pre-prepared dishes should be transparent to consumers [10]. Pricing Perception - A significant 91.6% of respondents believe that the average price for pre-prepared dishes should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [11]. Industry Insights - Experts suggest that pre-prepared dishes can be safe and convenient if produced according to standards, addressing the needs of busy consumers [14]. - The establishment of central kitchens is seen as a necessary step for scaling and ensuring food safety in the restaurant industry [14]. - There is a call for national standards and licensing for the pre-prepared dish industry to alleviate consumer fears and ensure quality [14].

Core Viewpoint - The competition between Luo Yonghao and Xibei has highlighted the importance of transparency in the prepared food industry, with consumers increasingly concerned about the authenticity of prepared dishes rather than the outcome of the rivalry [1][3] Group 1: Company Insights - Lao Xiang Ji is identified as the biggest winner in the recent competition, having previously faced scrutiny over prepared dishes but proactively addressed consumer concerns through transparency [3][12] - Lao Xiang Ji's menu includes 119 main dishes, with 70.6% made fresh in-house, 27.7% semi-prepared, and 1.7% fully prepared, showcasing a commitment to clarity in food sourcing and preparation [6][12] - The company has implemented a transparent sourcing and preparation process, including a detailed report on ingredients and cooking methods, which has been positively received by consumers [6][10] Group 2: Industry Trends - The trend towards transparency in the prepared food sector is seen as a response to increasing regulatory scrutiny and consumer demand for clarity regarding food origins [16][19] - The upcoming national standards for prepared foods, led by the National Health Commission, aim to unify definitions and improve consumer understanding, which could reshape the industry landscape [18][19] - Despite challenges such as increased costs and consumer misconceptions about prepared foods, the overall trend towards transparency is viewed as irreversible, with companies encouraged to embrace it as an opportunity [23][24]

Core Viewpoint - The competition between Luo Yonghao and Xibei has highlighted the importance of transparency in the prepared food industry, with consumers increasingly concerned about the authenticity of prepared dishes rather than the outcome of the rivalry [2][4]. Group 1: Old Country Chicken's Strategy - Old Country Chicken has emerged as the biggest winner in the prepared food debate, having previously faced scrutiny over its use of prepared dishes [4]. - The company proactively addressed concerns by publishing a comprehensive food safety open letter and a 200,000-word "Old Country Chicken Dish Traceability Report," detailing the sourcing and preparation of its dishes [6][10]. - The report indicates that out of 119 main dishes, 70.6% are freshly made, 27.7% are semi-prepared, and only 1.7% are fully prepared [6]. Group 2: Transparency as a Competitive Advantage - Old Country Chicken's transparency strategy has proven to be commercially beneficial, enhancing consumer trust and brand differentiation [12][14]. - The company has embraced a model that allows customers to choose between prepared and freshly made dishes, thereby increasing consumer confidence [12][16]. - This approach has garnered positive public sentiment, with even critics acknowledging the brand's commitment to honesty [10][14]. Group 3: Industry Trends and Challenges - The trend towards transparency in the prepared food sector is expected to grow, driven by regulatory pressures and evolving consumer expectations [16][20]. - However, challenges remain, including increased costs associated with compliance and the need for a unified definition of prepared foods to align consumer perceptions with industry standards [20][22]. - The establishment of a national standard for prepared foods is underway, which will require restaurants to disclose their use of prepared ingredients, marking a significant shift in the industry [16][24].

Core Viewpoint - The ongoing controversy surrounding the pre-prepared food industry, highlighted by the conflict between Luo Yonghao and Xibei, underscores the need for clearer standards and consumer awareness regarding pre-prepared food products [1][6][14]. Group 1: Events and Reactions - Luo Yonghao called for a live confrontation with Xibei's founder, Jia Guolong, following Jia's derogatory comments about him in an industry group [2][5]. - Xibei issued an apology and announced plans to adjust its food preparation processes by October 1, 2025, including nine specific changes to enhance transparency [3][5]. - Luo Yonghao decided to drop his lawsuit against Jia Guolong but emphasized the importance of consumer rights and transparency in the pre-prepared food sector [5][6]. Group 2: Industry Standards and Consumer Awareness - The pre-prepared food industry is facing scrutiny due to a lack of standardized definitions and consumer understanding, leading to significant public debate [10][14]. - Jia Guolong acknowledged the challenges of defining what constitutes pre-prepared food, indicating that transparency in the industry is complex [9][10]. - The National Health Commission is working on a national standard for pre-prepared food, which is expected to clarify definitions and disclosure requirements for restaurants [13][14]. Group 3: Financial Impact on Xibei - Xibei has experienced a drastic decline in customer traffic and revenue, with reported losses of 1 million yuan on September 10 and 11, and an estimated 2-3 million yuan on September 12 [5][11]. - The controversy has led to increased consumer interest in the transparency of food preparation practices, with many calling for clearer labeling of pre-prepared food usage in restaurants [6][10]. Group 4: Broader Implications for the Industry - The incident has sparked discussions about the quality and safety of pre-prepared food, with some industry leaders arguing that the focus should be on the quality of ingredients rather than the pre-prepared status [10][15]. - The pre-prepared food market is expected to continue growing, driven by consumer demand for convenience, but it must address quality and safety concerns to gain consumer trust [15][16].

Core Viewpoint - The public dispute between the restaurant brand Xibei and internet celebrity Luo Yonghao has shown signs of temporary ceasefire, shifting focus towards the deeper issue of "transparency in prepared dishes" within the restaurant industry [1][2][3] Group 1: Incident Overview - The conflict began with Luo Yonghao's negative comments about Xibei's dishes, escalating into a direct confrontation between the brand's founder and the internet celebrity [5] - Both parties exhibited emotional responses, leading to controversies such as "online black mouth" and "public opinion war" [5] - The recent "ceasefire" indicates a shift from personal grievances to addressing the core issues of prepared dishes and the need for industry transparency [6] Group 2: Industry Reflection - Xibei's founder, Jia Guolong, acknowledged the need for a change in response strategy, highlighting the importance of crisis management in mature enterprises [7] - The incident revealed shortcomings in Xibei's approach to public sentiment, suggesting that personal responses from founders can detract from the core issue of improving consumer experience [7][9] - The crisis underscores the necessity for established brands to adopt institutional responses rather than personal expressions during public disputes [8] Group 3: Future Implications - The resolution of this conflict is seen as a new starting point for self-reform within the restaurant industry, emphasizing the importance of long-term value creation over crisis management [12] - The expectation is for Xibei to become a benchmark for transparency in the industry, enhancing consumer understanding of the brand's commitment [12] - The incident serves as a reminder that progress in the restaurant industry requires collaboration among enterprises, public figures, and consumers to foster mutual understanding and positive interactions [12]

Core Viewpoint - The controversy between Luo Yonghao and Xibei has evolved from a debate about the use of pre-prepared dishes to a broader discussion on how to promote transparency in the pre-prepared food industry, including standards and public perception [1][4]. Industry Overview - The pre-prepared food market in China has seen significant growth, with the market size increasing from 244.5 billion yuan in 2019 to 516.5 billion yuan in 2023, reflecting an average annual growth rate of over 20%. However, a slight decline is expected in 2024, with a projected market size of 546.6 billion yuan, a year-on-year increase of 5.83% [3]. Historical Context - The concept of pre-prepared food was not initially aimed at end consumers. The industry began to take shape in the 1990s with the entry of fast-food chains like McDonald's and KFC into China, which introduced a model of fresh produce processing and distribution [5][6]. - The evolution of pre-prepared food products transitioned from raw to cooked, and from mixed to pre-prepared and ready-to-eat meals over the years [6][7]. Regulatory Developments - The term "pre-prepared food" was first mentioned in a 2016 document by the Ministry of Agriculture, which aimed to enhance the processing of agricultural products [8][9]. - In 2022, the China Culinary Association released a standard defining pre-prepared food, categorizing it into three types: ready-to-eat, ready-to-cook, and pre-cleaned vegetables [19]. - A joint notice issued in March 2024 by multiple government departments further clarified the definition of pre-prepared food, emphasizing that it should not include staple foods or ready-to-eat items [20][21]. Market Dynamics - The pre-prepared food industry is undergoing a transformation from quantity expansion to quality selection, with a notable decline in the registration growth rate of related companies from 683.8% in 2023 to 147.8% in 2024 [24]. - The market is characterized by a diverse range of companies, including those extending from upstream agricultural sectors to downstream pre-prepared food production, as well as specialized pre-prepared food enterprises [25][26]. Consumer Trends - Consumer acceptance of pre-prepared food is increasing, with 81% of consumers valuing convenience and time-saving aspects, while 33.5% appreciate the cost-effectiveness [47]. - The consumption of pre-prepared food in the restaurant sector accounts for approximately 64%, while retail accounts for about 36% [47]. Innovations and Challenges - The industry is leveraging technological advancements in preservation methods, such as low-temperature storage and rapid freezing, to eliminate the need for preservatives [47]. - The integration of pre-prepared food with central kitchen operations is becoming more prevalent, although there is a clear distinction between the two concepts [30][39].

Core Viewpoint - The public debate surrounding "pre-prepared dishes" has intensified, highlighting the clash between consumer rights and corporate representation in the restaurant industry, especially as national standards for pre-prepared dishes are about to be established [3][17]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the use of frozen ingredients and additives in restaurants, offering a reward of 200,000 yuan for proof of restaurants that do not use such materials [1][9]. - Li Jian emphasized that the focus should be on the safety and quality of ingredients rather than the debate over pre-prepared versus freshly cooked dishes, arguing that consumers care more about scientifically proven health benefits [2][5]. Group 2: Luo Yonghao's Position - Luo Yonghao's live stream criticized the restaurant West Be, labeling its offerings as expensive and of poor quality, while advocating for transparency in the use of pre-prepared dishes [1][10]. - Luo's stance is not against pre-prepared dishes per se, but rather aims to promote transparency and consumer awareness regarding their use in restaurants [10][17]. Group 3: Industry Standards and Definitions - The debate has underscored the lack of clear definitions and standards for pre-prepared dishes in the restaurant industry, leading to confusion among consumers and businesses alike [3][15]. - A national standard for pre-prepared dishes is expected to be released soon, which will help clarify what constitutes a pre-prepared dish and improve communication between regulators, businesses, and consumers [17]. Group 4: Misconceptions and Risks - Li Jian pointed out that the notion that all frozen ingredients equate to pre-prepared dishes is misleading, as many small restaurants may use fresh ingredients that are not necessarily safe [8][14]. - The potential risks associated with freshly cooked meals, such as pesticide residues and unregulated meat, were highlighted, suggesting that frozen ingredients can sometimes be a safer option [8][14].

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 ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding "pre-prepared dishes" has sparked significant public interest, with Luo advocating for transparency in the pre-prepared food market to protect consumer rights [1][8]. Group 1: Impact on Xibei - Following the controversy, Xibei has introduced a "Luo Yonghao menu" and allowed customers to tour the kitchen and view detailed ingredient lists [1][3]. - Despite the controversy, a visit to a Xibei location in Chengdu showed that the restaurant was still busy, with customers primarily being families [1][11]. - Some staff reported a slight decrease in customer traffic due to the controversy, but the restaurant remained popular, especially among families with children [3][11]. Group 2: Customer Reactions - Many customers expressed that they were unaware of the "pre-prepared dishes" debate and were primarily motivated to dine at Xibei because their children enjoy the food [1][11]. - A significant number of diners were parents who did not seem concerned about the ongoing dispute, focusing instead on their children's preferences [11]. Group 3: Xibei's Response to the Controversy - Xibei has publicly opened its kitchen for tours and provided detailed ingredient lists to enhance transparency [5][6]. - The restaurant has implemented a health declaration form for visitors wishing to tour the kitchen, ensuring compliance with health standards [6]. - Staff confirmed that while some dishes are pre-prepared, others are cooked fresh upon order, indicating a mix of preparation methods [10].