Core Viewpoint - The controversy surrounding the use of pre-prepared dishes has led to a public discussion about transparency in the restaurant industry, with West B's apology letter indicating a shift towards more on-site preparation and consumer engagement [1][3]. Group 1: Industry Response and Market Impact - West B has committed to adjusting its central kitchen processing model to favor on-site preparation, inviting consumer feedback for improvements [1]. - Following the controversy, the pre-prepared dish sector saw a rise in stock prices, with companies like Delisi hitting the upper limit, and others like Weizhi Xiang, Sanquan Foods, and Huifa Foods also experiencing increases [3]. - The approval of the draft national standard for pre-prepared dishes by the National Health Commission is believed to have positively influenced the market, as it aims to clarify definitions and disclosure requirements for restaurants [3]. Group 2: Consumer Concerns and Industry Standards - Consumer concerns about the safety of pre-prepared dishes have been heightened due to past incidents, such as the exposure of certain manufacturers using substandard ingredients [3]. - The distinction between central kitchens and pre-prepared dishes has become a focal point of debate, with claims that central kitchens primarily provide semi-finished products that require further cooking [4]. - The pre-prepared dish industry in China is still in its early stages, with significant differences compared to Japan, where the market has matured and established strict production standards [6]. Group 3: Market Outlook and Growth Potential - The Chinese pre-prepared dish market is expected to reach a scale of 674.9 billion yuan by 2030, with a projected compound annual growth rate exceeding 10% over the next decade [6]. - The industry faces challenges related to consumer trust and regional limitations in cold chain logistics, which currently restrict the growth of existing companies [6]. - As standards are established, high-quality brands are anticipated to gain consumer preference, indicating a potential shift in market dynamics [6].

Core Viewpoint - The article emphasizes the importance of distinguishing between beneficial technological applications in the food and beverage industry and harmful practices, advocating for a rational acceptance of technology while rejecting illegal activities [1][2][3] Group 1: Technology in Food and Beverage Industry - Technological advancements in the food industry, such as high-pressure sterilization and vacuum freeze-drying, are essential for improving food safety, quality, and production efficiency [1][2] - The use of technology in food production, like standardized production and cold chain logistics, enhances consumer experience and safety, making it a necessary aspect of modern dining [2][3] Group 2: Illegal Practices and Their Impact - "Harmful practices" refer to illegal activities aimed at reducing costs or extending shelf life through the misuse of additives, which pose direct health risks to consumers and disrupt market order [2][3] - Strict measures are necessary to combat these illegal practices, as they undermine consumer health and safety [2] Group 3: Consumer Needs and Technological Solutions - Pre-prepared meals meet consumer demands for safety, speed, and affordability, although they may compromise taste and nutrition, highlighting the need for advanced technology to address these trade-offs [3] - The article argues that technology should not be demonized, as it plays a crucial role in ensuring food supply and safety from production to consumption [3] Group 4: Future Directions - The industry should focus on adopting beneficial technologies while establishing robust regulatory frameworks to prevent harmful practices, ensuring a safe and sustainable food environment [3]

Core Viewpoint - The ongoing controversy surrounding "pre-prepared meals" reflects increasing consumer awareness regarding food safety, right to information, and transparency in the restaurant industry, highlighting challenges in the industrialization and standardization processes within China's dining sector [1]. Group 1: Industry Trends - The debate over whether restaurants use pre-prepared meals has sparked significant public discourse, promoting rational discussions about the industrialization of dining and providing an opportunity for the industry to move towards greater regulation and transparency [1]. - In mature markets like Japan and the U.S., pre-prepared meals have become mainstream, with Japan's market penetration reaching 70%, indicating a shift towards convenience in dining solutions driven by urbanization and changing consumer needs [2]. - China's urbanization and high-density population in commercial areas are pushing businesses to seek standardized and scalable dining solutions, making pre-prepared meals an inevitable trend in the industry [2]. Group 2: Consumer Concerns - Current consumer doubts about pre-prepared meals focus on the lack of a comprehensive regulatory framework for raw material sourcing, processing, cold chain logistics, and labeling, which raises questions about safety and nutritional standards [2]. - Some restaurants blur the lines between "pre-prepared" and "freshly made" meals, failing to ensure consumer awareness and trust, which is essential for the industry's credibility [3]. - The industry must prioritize transparency and consumer rights to foster trust, as consumers are not inherently opposed to pre-prepared meals but seek healthy options and clear information [3].

Core Insights - The ongoing controversy surrounding "pre-prepared meals" reflects increasing consumer awareness regarding food safety, the right to know, and transparency in the restaurant industry [1] - The debate highlights the challenges faced by the Chinese restaurant industry in its industrialization and standardization processes [1] Group 1: Industry Trends - Pre-prepared meals have become a mainstream choice in mature markets, with Japan's penetration rate reaching 70%, and similar trends observed in the U.S. [2] - The shift towards pre-prepared meals is driven by urbanization, smaller household structures, an aging population, and extended commuting times, necessitating convenient dining solutions [2] - In China, the increasing urbanization rate and high-density population in commercial areas are pushing businesses to seek standardized and scalable dining solutions [2] Group 2: Consumer Concerns - Current consumer doubts about pre-prepared meals focus on the lack of a comprehensive national standard and regulatory system covering the entire supply chain, from ingredient sourcing to logistics [2][3] - Some restaurant businesses blur the lines between "pre-prepared" and "freshly made," failing to adequately protect consumer rights and eroding trust in the industry [3] - Establishing public trust in the restaurant industry requires transparency and the protection of consumer rights, allowing consumers to make informed choices [3] Group 3: Future Outlook - The industry must embrace a transparent and regulated approach to pre-prepared meals to ensure they can be integrated into the Chinese dining landscape as a safe and sustainable option [3] - Clear labeling, transparent information, and established standards are essential for pre-prepared meals to become a significant part of the efficient and sustainable food supply system in China [3]

Core Viewpoint - The ongoing controversy surrounding "pre-prepared meals" reflects increasing consumer awareness regarding food safety, the right to know, and transparency in the restaurant industry, highlighting challenges in the industrialization and standardization processes within China's dining sector [1][2]. Group 1: Industry Trends - Pre-prepared meals have become a mainstream choice in mature markets, with Japan's penetration rate reaching 70%, and similar trends observed in the U.S. market, indicating a shift towards convenience in dining solutions [2]. - The dual demand in China for higher quality and healthier meals, alongside the need for convenient and economical dining options, is driving the evolution of the restaurant industry [1][2]. Group 2: Consumer Concerns - Current consumer doubts about pre-prepared meals focus on the lack of a comprehensive national standard and regulatory system covering the entire supply chain, from ingredient sourcing to processing and logistics, which raises questions about safety and nutritional quality [2][3]. - Some restaurant businesses blur the lines between "pre-prepared" and "freshly made" meals, failing to adequately protect consumer rights to information, which undermines trust in the industry [3]. Group 3: Future Directions - The industry must embrace transparency and clear labeling to build consumer trust, as consumers are not inherently opposed to pre-prepared meals but seek assurance regarding food health and their right to know [3]. - For pre-prepared meals to be successfully integrated into China's dining sector, a focus on standardization, health, and regulatory oversight is essential, positioning them as a vital part of an efficient, safe, and sustainable food supply system [3].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei highlights the tension in the restaurant industry regarding the perception of pre-prepared dishes and customer service standards [2][4][11] Group 1: Dispute Overview - Luo Yonghao criticized Xibei for being a pre-prepared food provider, calling it "disgusting," which provoked a strong response from Xibei's owner, Jia [2][4] - Jia initially acknowledged the issue but later labeled Luo as a "network black mouth" and "network black society," indicating a shift from conciliatory to confrontational [4][5] - Luo's intention to challenge Jia publicly through a live debate suggests a deepening conflict, with Luo seeking to clarify the implications of Jia's statements [5][7] Group 2: Industry Context - The restaurant industry is experiencing significant changes, with a notable decline in the number of chefs from 1.2 million in 2000 to 650,000 today, attributed to the rise of central kitchens and pre-prepared food [11][12] - The market for pre-prepared food is expanding rapidly, with 74,000 companies in the sector and over 9,500 new establishments this year, indicating a shift towards industrialization in the food service industry [12][15] - The industry's projected growth from 4.8 trillion yuan last year to over 10 trillion yuan next year reflects the increasing investment interest in standardized food preparation methods [11][15] Group 3: Consumer Perception - There is a disconnect between industry definitions of pre-prepared food and consumer perceptions, leading to potential reputational damage for Xibei despite its claims of offering semi-finished products [11][12] - The criticism faced by Luo Yonghao stems from his challenge to a significant number of stakeholders in the restaurant industry, which has led to increased backlash against him [9][11] - The support for Xibei from the restaurant sector is not only due to industry solidarity but also because Luo's comments threaten established business models and profit margins [11][12]

Core Viewpoint - The controversy surrounding "pre-prepared dishes" initiated by Luo Yonghao and Xibei has evolved into a deep discussion within the restaurant industry, highlighting consumer rights to information and the long-standing conflict between industrialized production and consumer expectations [1][2][4]. Group 1: Consumer Rights and Trust - The public dispute between Xibei and Luo Yonghao is fundamentally a trust game concerning consumer rights, with differing definitions of "pre-prepared dishes" at the center of the argument [4][6]. - Xibei's perspective aligns with upcoming national regulations, asserting that their dishes do not qualify as pre-prepared unless fully cooked and packaged in a factory [4][6]. - Consumer perception is subjective, often equating any dish not freshly cooked on-site as pre-prepared, leading to a disconnect between expectations and reality [6][7]. Group 2: Industry Dynamics and Challenges - The debate touches on a structural contradiction in modern chain restaurants: the need for industrialized production versus consumer desire for fresh, flavorful experiences [8][9]. - Central kitchens and pre-preparation techniques are essential for operational efficiency, reducing labor costs by over 30% and increasing output efficiency by four times [8][9]. - Consumer resistance to pre-prepared dishes stems from concerns about the loss of culinary experience and the perception of value when high prices are associated with simple reheated meals [9]. Group 3: Transformation of Dining Ecosystem - The ongoing discussion about consumer rights is driving a transformation in the dining ecosystem within shopping centers, which are increasingly seen as key attractions rather than mere food providers [10][16]. - Data indicates that the proportion of dining establishments in shopping centers is projected to rise from 27.4% in 2022 to 29.5% by 2024, reflecting a shift towards more diverse and experiential dining options [10][12]. - The need for transparency in food preparation processes is becoming a critical factor for shopping centers when selecting dining brands, as consumer trust is a valuable asset [16][17]. Group 4: Future Opportunities and Strategies - Brands that emphasize fresh cooking are likely to gain traction, as the controversy creates opportunities for those committed to traditional cooking methods [18]. - Examples of brands that have successfully positioned themselves around fresh cooking include Xianlali and Fei Dazhu, which highlight their commitment to freshly prepared dishes [18]. - The industry is being compelled to find a balance between operational efficiency and consumer experience, with transparent communication being essential for building trust [18].

Core Viewpoint - The article discusses the evolution and future of the prepared food industry, emphasizing that while there are criticisms, the trend towards industrialization and prepared meals is likely to continue and evolve rather than decline [5][10]. Group 1: Prepared Food Industry Dynamics - A significant majority (90%) of restaurants in shopping malls and on delivery platforms utilize prepared foods, driven by the need for quick service, cost control, and simplified kitchen operations [5]. - The industrialization of food has expanded supply but has also led to a loss of traditional cooking flavors and personalization in meals [5][6]. - Consumers express a desire for fresh, handmade meals but are often unwilling to pay a premium for them, complicating the market for differentiated food offerings [9][10]. Group 2: Consumer Behavior and Market Challenges - The willingness of consumers to pay for quality and differentiated products is limited, particularly in lower-tier markets where traditional cooking is often a low-cost alternative [9]. - The prevalence of low-cost, industrialized products suppresses the market for handmade items, as consumers are conditioned to expect lower prices [9][10]. - The article highlights the challenge of effectively communicating the quality and freshness of prepared foods to consumers, which is essential for justifying higher prices [9]. Group 3: Economic Implications and Industry Profitability - Despite the widespread adoption of prepared foods, the restaurant industry's profit margins remain low, raising questions about market pricing and hidden costs [10]. - The high turnover of service staff in the restaurant industry aligns with the need for standardized, industrialized products, further entrenching this trend [10]. - The article suggests that the future may see a clearer distinction in pricing between handmade and industrialized food products, similar to trends observed in developed markets [10].

Core Viewpoint - The public dispute between Luo Yonghao and Xibei Catering Group over "pre-prepared dishes" has escalated, causing significant operational pressure on Xibei and leading to a notable decline in customer traffic at some locations [1][4]. Group 1: Financial Impact - Xibei's daily revenue dropped by over 4 million yuan from September 10 to 12, with an estimated single-day loss of 2 to 3 million yuan on September 12 [1]. - The chairman of Xibei, Jia Guolong, described this controversy as the most severe external challenge since the company's inception [1]. Group 2: Company Response - Jia Guolong emphasized that Xibei will not compromise on principle issues and will clarify the controversy through legal means, despite operational pressures [1]. - He clarified that while Xibei uses pre-preparation techniques, their products do not contain additives and are preserved using freezing technology [1]. Group 3: Legal and Regulatory Concerns - Legal experts pointed out that Xibei's beef products meet the national standards for pre-prepared dishes, and the introduction of the "Luo Yonghao set meal" may infringe on name rights [4][5]. - Xibei's claim of "100% no pre-prepared dishes" may constitute false advertising, prompting suggestions for market regulatory intervention [4][5]. Group 4: Industry Implications - The dispute has evolved into a multi-dimensional discussion involving business operations, legal compliance, and consumer rights, highlighting the balance between industry standardization and consumer awareness [4].

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].