近日，围绕"预制菜"的争议持续发酵，引发广泛舆论关注。该事件不仅反映出消费者对食品安 全、知情权和餐饮透明度的日益重视，更折射出中国餐饮行业在工业化、标准化进程中面临的 一些认知与规范挑战。 从本次舆论双方就涉事餐厅是否使用了预制菜的争议来看，双方各执一词、舆论分歧明显。这 场争论虽是一则商业插曲，却具有显著的公共意义，相关讨论推动预制菜议题进入公众视野， 客观上促进了社会对餐饮工业化的理性讨论，也为行业走向规范与透明提供了一次契机。 中国作为全球饮食文化最丰富的国家之一，拥有多样的烹饪方式与地域风味，消费者对"好 吃"和"吃好"的追求始终是餐饮市场的核心驱动力。然而，伴随城市化加速和生活节奏加快， 国民餐饮需求正呈现"双轨并行"态势：一方面追求更高品质、更健康的膳食；另一方面也迫切 需要便捷、高效、经济的就餐解决方案。 当前消费者对预制菜的疑虑，主要集中于两个方面：首先，国家层面尚待建立从原料溯源、加 工工艺到冷链物流和标签标识的全链条标准与监管体系，也缺少涵盖原料筛选、加工工艺、营 养标识的强制性标准体系，这可能会导致一些企业操作空间大。标准与监管体系如果不完善， 消费者对预制菜的安全性、营养水平就会打问 ...

近日，围绕"预制菜"的争议持续发酵，引发广泛舆论关注。该事件不仅反映出消费者对食品安全、知情 权和餐饮透明度的日益重视，更折射出中国餐饮行业在工业化、标准化进程中面临的一些认知与规范挑 战。 从本次舆论双方就涉事餐厅是否使用了预制菜的争议来看，双方各执一词、舆论分歧明显。这场争论虽 是一则商业插曲，却具有显著的公共意义，相关讨论推动预制菜议题进入公众视野，客观上促进了社会 对餐饮工业化的理性讨论，也为行业走向规范与透明提供了一次契机。 中国作为全球饮食文化最丰富的国家之一，拥有多样的烹饪方式与地域风味，消费者对"好吃"和"吃 好"的追求始终是餐饮市场的核心驱动力。然而，伴随城市化加速和生活节奏加快，国民餐饮需求正呈 现"双轨并行"态势：一方面追求更高品质、更健康的膳食；另一方面也迫切需要便捷、高效、经济的就 餐解决方案。 从国际经验看，预制菜已是成熟市场的主流选择。以日本为例，日本预制菜产业的渗透率达到70%，7- 11、全家的预制菜成为上班族解决一日三餐的日常选择。美国的预制菜市场渗透率也远超中国。欧美日 的发展路径表明，预制菜不是对传统饮食的否定，而是餐饮业应对高效率、快节奏社会需求的必然产 物。家庭结构 ...

近日，围绕"预制菜"的争议持续发酵，引发广泛舆论关注。该事件不仅反映出消费者对食品安全、知情 权和餐饮透明度的日益重视，更折射出中国餐饮行业在工业化、标准化进程中面临的一些认知与规范挑 战。 从本次舆论双方就涉事餐厅是否使用了预制菜的争议来看，双方各执一词、舆论分歧明显。这场争论虽 是一则商业插曲，却具有显著的公共意义，相关讨论推动预制菜议题进入公众视野，客观上促进了社会 对餐饮工业化的理性讨论，也为行业走向规范与透明提供了一次契机。 从国际经验看，预制菜已是成熟市场的主流选择。以日本为例，日本预制菜产业的渗透率达到70%，7- 11、全家的预制菜成为上班族解决一日三餐的日常选择。美国的预制菜市场渗透率也远超中国。欧美日 的发展路径表明，预制菜不是对传统饮食的否定，而是餐饮业应对高效率、快节奏社会需求的必然产 物。家庭结构小型化、人口老龄化及通勤时间延长等现象，共同推动了"吃饭便捷化"趋势的形成。 中国也正处于这一变革进程中。随着城市化率不断提高，人口高密度聚集于商业区，商场及写字楼因消 防限制无法使用明火，再加上午晚餐高峰时段集中出餐的压力，都倒逼企业寻求标准化、规模化的餐饮 解决方案。 在此背景下，预制菜 ...

*此图由AI生成 作者| 史大郎&猫哥 来源| 是史大郎&大猫财经Pro 罗永浩和西贝的争端，想停都停不下来，一边骂一边讲理，只能拱火。 罗永浩激怒西贝贾老板的，不光说西贝是预制菜，还评价了四个字"太恶心了"，贾老板见不得这个，亲自下场开战。 按罗永浩的说法，对方这么干，他开始也是有点懵逼的，后来都已经开始准备收手了，结果这时候贾老板发了个文，上半截说得很诚 恳，承认应对方式有问题，要做到顾客虐我千百遍，我待顾客如初恋，态度很好。 这个帽子扣得有点过了，一个顾客不满意你的服务，给了个差评，只不过他有网红效应，声量太大，就成了网络黑社会？那支持罗永浩 的人，该怎么定性呢？他们还去你店里吃饭吗？ 可见贾老板真的没有get到大家不满的情绪点。 麦和肯这么多年也是这么干的，为啥没人怼？ 老乡鸡也有预制菜、半成品，为啥没人喷？ 单店流水六七百万的南城香也是一样的，为啥没遇到这样的事？ 大学生的快乐老家萨莉亚，增速咔咔的，也没有人站出来说啊。 核心原因，还是这些家的菜品和价格是符合预期的，而西贝这些年一直被吐槽的就是贵啊，特别是当你的菜还被当成预制菜的时候，那 这情绪不得拉满？ 罗永浩的性格，肯定不会善罢甘休，那就不休战 ...

近日，由罗永浩和西贝引发的"预制菜"争议，已演变为一场席卷餐饮行业的深度讨论。事件的核心也已经由预制菜本身，扩大到了其背后暴露出的消费者 知情权，与连锁餐饮工业化生产的长期矛盾。 据第一财经9月13日报道，国家卫健委主导的《预制菜食品安全国家标准》草案已悄然通过专家审查，即将向社会公开征求意见。对于预制菜"身份"将有 统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范畴。 这场争论看似"告一段落"，但其背后所隐藏的餐饮行业效率与任之间的艰难平衡仍需解决：餐饮工业化不可逆与消费者对"知情"的渴望。而填平认知鸿沟 的，一定信息透明和真诚。 而这次风波也将对餐饮业态平均超30%（其中，超过80%是连锁品牌）的购物中心而言，餐饮生态也将发生深层变化：将转向更加多元、透明和注重体 验、情绪价值的新阶段。这对于消费者、对于重视消费者的餐饮品牌、以及保持长期吸引力的购物中心来说，或许都是好事。 01. 一场关乎消费者知情权的信任博弈 西贝与罗永浩之间关于"预制菜"的公开争论，其本质并非一场简单的菜品定义之争，而是一场关乎消费者知情权的信任博弈。 事件的起因是罗永浩公开指责西贝"几乎全是预制菜"，而西贝创 ...

以下文章来源于嬉笑创客 ，作者CB 谈创业事，谈经济，谈生活 本文来自微信公众号： 嬉笑创客 ，作者：CB，题图来自：AI生成 嬉笑创客 . 老罗对西贝预制菜开炮，但估计最后受伤的只是西贝，而预制菜就像冷兵器时代末的火器，非但 不会衰落，只会更进化普及。 很久以前和做餐饮互联网的朋友交流，已经明确得知，在商场和外卖平台上的餐厅，基本有9成 在9成的品类上采用了预制菜。 快速出餐、成本可控、后厨简单，如果不用预制菜和中央厨房，基本是不可能三角，尤其是中 餐。 过去十年餐饮进商场化的浪潮加上外卖化，基本将餐饮工业品化了，在扩大了餐饮供给的同时， 也让食物失去了锅气、烟火味和个性化。 现代人享受着工业化的产品，但依然怀念着田园时代的手工作业淳朴性，是人性使然，但很难实 现。 除非加钱。 先讲前者。 再讲后者。 但能收取溢价的必要条件是什么？是消费者愿意为新鲜、手工和现做服务付费，并且预制还是鲜 炒的信息能被清晰传递给消费者。 前者在中国已实属不易，后者更是难上加难。 还是说社会定价本身有扭曲，如果有，扭曲的原因是什么？当然，亏本定价已经是很中国的特色 了，在工业品和出口上已经有着充分研究，服务业也值得研究。一个可能 ...

近日，罗永浩与西贝餐饮集团围绕"预制菜"问题展开的公开争论持续升级，引发广泛关注。这场争议不 仅导致西贝创始人贾国龙公开回应，更让企业日常经营面临压力。据内部人士透露，事件发酵后，西贝 部分门店客流量明显下滑，企业高层正全力应对这场突如其来的舆论危机。 西贝餐饮集团董事长贾国龙在接受媒体专访时坦言，此次争议是公司成立以来遭遇的最严峻外部挑战。 他透露，9月10日至12日期间，全国门店日营业额累计下降超400万元，其中12日单日损失预计达200万 至300万元。面对镜头，这位餐饮业资深管理者显得疲惫不堪，承认连续两晚未能好好休息，对网络上 的质疑声表示"在意但无奈"。 法律层面争议也在发酵。有律师通过罗永浩微博指出，西贝使用的牛肉包等产品符合预制菜国家标准， 且其推出的"罗永浩套餐"涉嫌侵犯姓名权，即便改称"老罗套餐"亦存在法律风险。企业宣称"100%无预 制菜"与实际情况不符，可能构成虚假宣传，建议市场监管部门介入调查。 面对持续发酵的舆论，贾国龙在采访尾声表示，将更专注门店服务："真正的声量来自顾客体验。我们 会认真检视问题，有错必改，比如确保菜品温度达标。"而罗永浩则通过微博转发多条分析内容，保持 对事件 ...

Core Viewpoint - The debate surrounding pre-prepared meals in the restaurant industry highlights the tension between industrialized food products and traditional hand-crafted meals, with the expectation that pre-prepared meals will continue to evolve and gain popularity despite criticisms [1]. Group 1: Industry Trends - A significant majority of restaurants, approximately 90%, utilize pre-prepared meals across various categories, driven by the need for quick service, cost control, and simplified kitchen operations [4]. - The industrialization of the restaurant sector has led to a loss of traditional cooking methods and personalization, as consumers increasingly favor convenience over authenticity [4]. - The willingness of consumers to pay a premium for fresh, hand-crafted meals is limited, particularly in China, where labor supply dynamics and economic conditions affect service pricing [4][6]. Group 2: Market Dynamics - The prevalence of pre-prepared meals has created a market where many establishments charge hand-crafted prices for industrial products, leading to consumer dissatisfaction [4]. - The restaurant industry's low profit margins raise questions about the effectiveness of current pricing strategies and the potential for differentiation in a market dominated by industrialized offerings [6][7]. - The high turnover rate of restaurant staff necessitates the use of standardized, pre-prepared products, further entrenching industrialization within the sector [7]. Group 3: Consumer Behavior - Consumers are often unaware of the quality differences between pre-prepared and freshly made meals, complicating their purchasing decisions and leading to a reliance on lower-cost industrial products [4][6]. - The perception of value in dining experiences is evolving, particularly among younger generations in urban areas, who are increasingly willing to pay for differentiated, quality offerings [7].

Core Viewpoint - The ongoing debate surrounding pre-prepared meals has sparked significant public interest and anxiety, particularly following criticism from prominent figures in the industry [1] Legal and Industry Necessity of Pre-prepared Meals - Pre-prepared meals are fully legal in China, supported by multiple food safety standards that ensure their production processes and safety [2] - While pre-prepared meals are a cost-effective solution for restaurants facing high operational costs, they may not provide the same quality and flavor as freshly made dishes [2] - The widespread adoption of pre-prepared meals is a response to modern economic pressures, meeting 70%-80% of consumer dining needs [2] Efficiency and Flavor Limitations - The primary advantage of pre-prepared meals is their ability to enhance efficiency and reduce costs in the restaurant industry [3] - Pre-prepared meals support the modern delivery system, making affordable meal options accessible to consumers [3] - However, the freezing and reheating processes can compromise the flavor and texture of certain dishes, such as soups and vegetables [3] Centralized Kitchen Model - The "central kitchen pre-processing + store terminal cooking" model exemplifies a successful approach in the restaurant industry, balancing cost reduction and product quality [4] Cultural Perceptions and Trust Issues - There are significant differences in public perception of pre-prepared meals, influenced by cultural attitudes towards food freshness and safety [5] - Misconceptions about frozen foods persist, despite advancements in freezing technology that preserve the quality of ingredients [5] - The success of international chains like KFC and McDonald's demonstrates that centralized processing can ensure food safety and quality while achieving economies of scale [6] Complementary Nature of Pre-prepared Meals - Pre-prepared meals do not negate traditional cooking methods but rather complement them, creating a diverse market that caters to various consumer preferences [6] - Consumers should recognize that different price points correspond to varying product experiences, with lower prices reflecting the efficiencies of industrial production [6] Conclusion on Pre-prepared Meals - Pre-prepared meals represent an "efficiency dividend" from modern food technology, providing convenient and affordable dining options, though they cannot replicate the unique qualities of freshly prepared meals [7]

Core Viewpoint - The ongoing dispute between well-known figure Luo Yonghao and the restaurant brand Xibei highlights the challenges of standardization and consumer perception in the industrialization of China's catering industry [2][5]. Group 1: Dispute Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, calling for transparency regarding the use of such items in restaurants [2][3]. - Xibei's founder, Jia Guolong, responded by stating that the dishes served to Luo's group were not pre-prepared and emphasized the restaurant's commitment to quality and transparency [2][3]. - Xibei announced that all its 370 locations would open their kitchens for customer visits to demonstrate the cooking processes [2][3]. Group 2: Definition and Standards - The definition of pre-prepared dishes is a central issue, with a new regulation set to clarify what constitutes such dishes, excluding certain items like staple foods and those prepared in central kitchens [7][9]. - Consumers generally perceive any dish that is pre-processed and not made from scratch on-site as a "pre-prepared dish," leading to a gap in understanding between consumers and the restaurant industry [9]. Group 3: Market Dynamics and Consumer Sentiment - Xibei has been exploring the pre-prepared dish market since 2019, investing significantly in central kitchen facilities to maintain quality across its numerous locations [10]. - Despite the investment, Xibei faces challenges, including a decline in customer traffic and revenue, attributed to the ongoing public scrutiny and criticism from Luo Yonghao [11][16]. - Consumer resistance to pre-prepared dishes is largely driven by price concerns, with many feeling that the cost does not match the perceived value of such offerings [15][16]. Group 4: Regulatory and Industry Implications - The controversy has prompted discussions about consumer rights, particularly the right to know about the use of pre-prepared dishes in restaurants [12][17]. - The industry is moving towards greater regulation, with national standards for pre-prepared dishes being developed, indicating a shift towards more structured market practices [19].