Core Viewpoint - The incident involving Luo Yonghao's comments on Xibei's use of pre-prepared dishes has sparked significant public attention and debate regarding consumer rights and transparency in the restaurant industry [1][2]. Group 1: Consumer Rights and Expectations - Consumers assert their right to know whether the dishes they are consuming are freshly prepared or pre-prepared, supported by consumer protection laws [1]. - Many consumers do not oppose pre-prepared dishes per se but are against paying a premium for dishes that are not freshly made without their knowledge [2]. Group 2: Industry Response and Opportunities - Xibei's decision to adjust its cooking processes to prepare dishes on-site is a direct response to consumer demands for transparency and quality [3]. - The planned adjustments include popular dishes like "Children's Meal Beef Braised Rice" and "Pork Chop with Sauerkraut," which will now be made fresh, aligning with consumer expectations [3]. - The recent draft of national food safety standards emphasizes the need for transparency regarding the use of pre-prepared dishes in restaurants, indicating a shift towards greater accountability in the industry [3]. Group 3: Technological Adaptation - Many restaurants have begun live-streaming their kitchens to showcase the cooking process, enhancing consumer trust through transparency [4]. - This trend of kitchen live-streaming allows consumers to witness the preparation of their meals, fostering a stronger connection between consumers and the restaurant industry [4]. Group 4: Industry Transformation - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt to changing consumer expectations [5].

"生意我可以不做，但是非黑白，我必须要说清楚。""我生意可以不做，但官司一定要打。"西贝创始人 贾国龙在"预制菜风波"中的这番表态，充满"西北汉子"的血性，也略带企业家的悲情。问题在于，官司 打得赢吗？公道讨得回来吗？ 耐人寻味的是，当西贝遭遇此次舆情时，于东来最初发声力挺西贝，贾国龙还回应"真心见真心"。但随 着舆情发展，于东来又迅速删除了相关内容并将账号设为私密。这种摇摆不定的态度，恰恰说明了情绪 化应对的不可持续性，也说明意气用事不是解决方案。 官司可以不打，生意却一定要做，而且还要做得更好。笔者认为，持续做好生意，需要的不是快意恩仇 的江湖意气，而是"反躬自省"的态度和以诚待人的坚持。 尽管开局不利，但西贝仍有机会扭转局面。比如，耐心倾听、虚心接受那些真正的消费者的质疑，学习 吸取业内先进的经验教训；比如，顺应市场和消费者需求，借鉴老乡鸡的做法，对产品进行更细致的分 类和标注。是现炒现卖就是现炒现卖，是中央厨房预制就是中央厨房预制，是工厂预制就是工厂预 制……不要再去纠缠概念，回归到西贝"如何提供更好产品和服务""如何让消费者更加满意"的品牌议 题，才是更明智的选择。 其实，在这场风波中，双方争论的根 ...

Core Viewpoint - The ongoing controversy surrounding Xibei's use of pre-prepared dishes has escalated, with founder Jia Guolong planning to sue Luo Yonghao, who has publicly questioned the authenticity of Xibei's menu offerings [1][2]. Group 1: Company Actions - Jia Guolong stated that starting from September 12, all 370 Xibei locations will allow customers to observe the preparation process of any dish, ensuring compliance with hygiene standards [2]. - Xibei has launched a "Luo Yonghao Menu" featuring 13 dishes, with one exclusive to Beijing, and it is being offered at regular prices without discounts [1][2]. Group 2: Legal and Public Response - In response to Jia Guolong's lawsuit plans, Luo Yonghao has announced a reward of 100,000 yuan for anyone who can provide evidence that Xibei uses pre-prepared dishes [2].