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于东来未删除力挺西贝言论,账号设为私密非粉丝无法查看,凌晨发声:西贝如有问题相信会积极解决
Xin Lang Cai Jing· 2025-09-13 08:27
Core Viewpoint - The ongoing controversy surrounding the comments made by internet celebrity Luo Yonghao about the restaurant chain Xibei has sparked significant public discussion and reactions from industry figures like Yu Donglai, the founder of Pang Donglai [1][12]. Group 1: Reactions from Industry Figures - Yu Donglai expressed gratitude towards brands like Xibei and Haidilao for providing reliable dining options, stating that "nothing is perfect" [1][2]. - Following the backlash from his comments, Yu Donglai's Douyin account was set to private, requiring approval for new followers [1][6]. - Despite the criticism, Yu Donglai maintained his support for Xibei, emphasizing that every company faces management and operational challenges, and expressed confidence in Xibei's commitment to improving product quality and customer satisfaction [7][9]. Group 2: Background of the Controversy - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes during a recent visit, calling for legislation to require restaurants to disclose the use of such dishes [12]. - In response, Xibei's founder, Jia Guolong, defended the restaurant, asserting that none of the dishes served to Luo were pre-prepared and that they adhere to strict preparation standards [12]. - Xibei announced plans to pursue legal action against Luo Yonghao for his claims, which they deemed false [12].
“客流断崖式减少”,西贝贾国龙:生意可以不做,但和罗永浩的官司一定要打
21世纪经济报道· 2025-09-13 07:55
近日,罗永浩与西贝餐饮集团之间围绕"预制菜"定义的争议持续发酵。大众讨论焦点逐渐转向 餐饮预制菜使用透明度与消费者知情权上。 贾国龙:"我现在陷入自证清白循环" 在相关话题多次登上热门话题后,西贝创始人、董事长贾国龙最新发声。 9月12日,贾国龙接受《中国企业家》专访,他表示"我现在陷入自证清白循环"。 在罗永浩的 连番攻势下,西贝的营业额下降,客流断崖式减少。贾国龙透露:"11日和10日所有门店加起 来,日营业额分别掉了100万元,12日我估计会掉200万元到300万元。" 在采访中,针对社会上对预制菜存在的焦虑情绪,贾国龙认为,"预制工艺不是预制菜。所有 的菜都需要用到预制工艺,需要提前做,无非是在什么状态、用什么原料、工艺、调味品做。 越是好的菜越要提前做,比如鱼翅、鲍鱼,得提前好几天发制,红烧肉也得提前十几个小时 做。出餐效率、标准化程度越高的餐饮企业,预制程度越高。" 针对记者提出的"所以西贝有预制工艺,但是没有预制菜?"贾国龙直言:"对,可以这么说。 很难说哪家餐厅没有预制工艺,做任何一道菜都需要预制。预制是提前加工、预加工,比如把 毛菜预制成净菜,也是预制。" 从目前的局面来看,双方都选择针锋相 ...
于东来删除力挺西贝内容
Di Yi Cai Jing Zi Xun· 2025-09-13 07:50
据潇湘晨报,9月13日,胖东来集团创始人于东来删除了相关力挺西贝的抖音内容,并将个人账号设为 私密状态。 就在前一天,于东来就西贝与罗永浩之间预制菜舆论风波发声称,"任何事没有完美,感谢西贝、海底 捞等品牌企业可以让我找到相对放心可口吃饭的地方。"随后,于东来在评论区对发文原因进行解 释,"因为正义,因为做一个不错的企业、企业家和企业团队付出的心血太不容易了!可建议、可以理 解、可以促使企业改进完善,但不能让企业家灰了心!" ...
知名品牌一年关店65家!曾是“排队王”,高峰期要排两三个小时,很多人吃过
Mei Ri Jing Ji Xin Wen· 2025-09-13 07:42
每经编辑|何小桃 9月8日,深交所发布公告,港股通标的证券名单发生调整并自当日起生效。根据最新名单,包括九毛九(09922.HK)在内的总计20只标的证券被调出。 常规而言,深交所对港股通标的的调整反映了市场对企业前景的判断,也体现了行业趋势变化与投资者偏好转移。 今年上半年,处于调整转型阶段的九毛九交出了一份营收、净利双降的"成绩单"。期内,公司实现营收27.53亿元,同比下降10.14%;归母净利润6069万 元,同比下降16.05%,延续了2024年中期的跌势。 九毛九的收入主要来自太二酸菜鱼、怂火锅和九毛九西北菜。报告期内,上述三大品牌的收入全部下滑。 此前,太二餐厅因鱼非现杀,消费者不清楚是否为长期冷冻产品,加上酸菜料包提前配好,无法调整辣度等问题引发消费者质疑预制,部分平台上架的太 二快手菜口感与店内相近进一步加剧了争议。 怂火锅今年上半年收入4.16亿元,同比下降3.5%。这主要由于怂火锅餐厅翻台率及顾客人均消费下降。报告期内,怂火锅的翻台率从2.9次/天降至2.5次/ 天。 来自怂火锅的收入占总收入的比例由去年同期的14.1%上升至2025年上半年的15.1%。这主要是因为,怂火锅的餐厅数量由 ...
X @外汇交易员
外汇交易员· 2025-09-13 07:31
国家卫健委主导的《预制菜食品安全国家标准》草案已通过审查,即将向社会公开征求意见。届时,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。“该标准主要是规定定义和食品安全指标要求。”据一位参与起草的专家透露,草案对预制菜的分类、原料、加工工艺、贮存运输及检验方法作出了统一规定,并首次提出“不添加防腐剂”等强制性指标。与现行141项团体、地方标准相比,国标条款更聚焦“安全底线”,为监管执法提供直接依据。据业内人士估计,预制菜有望加强对“防腐剂禁令+冷链升级”的要求,这两项要求预计推高成本15%~30%。专家表示,中小工厂若无法承担改造费用,或将在国标生效后两年内被并购或退出,而头部品牌有望通过规模效应进一步扩大市占率。(一财) ...
消费者不仅需要吃得放心,而且需要吃得明白
第一财经· 2025-09-13 06:28
2025.09. 13 本文字数:1197,阅读时长大约2分钟 作者 | 第一财经 陈益刊 你愿意让自己的孩子去餐厅吃保质期24个月的有机速冻西蓝花吗? 近日,网红企业家罗永浩指责餐饮品牌西贝部分菜是预制菜且贵,希望国家尽早推动立法,强制饭馆注 明是否用了预制菜,保障消费者知情权。而西贝创始人贾国龙则回应称西贝没有一道菜是预制菜。 12日下午,西贝发布致顾客的一封信,信中称,经确认,罗永浩在微博中对西贝的指责不实。西贝 称,针对所涉菜品在门店端的实际制作方式,现将罗永浩吃的13道菜品具体制作过程的"作业指导 书"正式向全社会公布。随后西贝开放后厨,从记者等现场采访视频来看,西贝儿童餐使用了保质期24 个月的有机速冻西蓝花,保质期9个月的腌制鸡翅,儿童牛肉焖饭则使用保质期9个月的牛肉酱;西贝 羊排可用三餐,即可以隔夜食用;西贝面筋则采用保质期12个月速冻凉皮,且在未开封状态下放进沸 水煮熟和蒸熟等等。而十三道菜品中的原料也有包括采购来的腌制过的大黄鱼、牛肉等。 在西贝创始人眼里,西贝后厨的上述操作不属于预制菜。由于目前中国并没有预制菜详细国家标准,因 此西贝的菜品中是否存在预制菜的争议,仍有待于国家后续出台详细 ...
罗永浩质疑西贝玩文字游戏,贾国龙称西贝遇到最大的外部危机
Nan Fang Du Shi Bao· 2025-09-13 04:00
Core Viewpoint - The ongoing dispute between Xibei and Luo Yonghao centers around accusations of Xibei using pre-prepared dishes, with Luo claiming that Xibei's assertion of serving 100% fresh dishes is misleading [1][2][3] Group 1: Company Response - Xibei issued a public letter on September 12, denying Luo's accusations and asserting that the dishes he consumed do not fall under the category of pre-prepared food [1][2][15] - Xibei's CEO, Jia Guolong, stated that the company experienced a significant drop in daily revenue, with losses of 1 million yuan on September 10 and 11, and an expected loss of 2 to 3 million yuan on September 12 [2][15] - Xibei plans to open its kitchen to the public and provide transparency regarding the sourcing of its ingredients [18] Group 2: Luo Yonghao's Claims - Luo Yonghao criticized Xibei's pricing and quality, claiming that many dishes are pre-prepared and that the restaurant's prices are excessively high compared to other establishments [14][18] - During a live broadcast, Luo showcased various dishes from Xibei, highlighting their long shelf lives and questioning the freshness of the food served [5][8][14] - Luo emphasized the need for clearer regulations regarding pre-prepared food in restaurants, arguing that consumers deserve to know the preparation methods used [8][9] Group 3: Industry Context - The controversy has sparked widespread discussion on social media, with Luo's comments leading to significant public engagement, including nearly 100,000 viewers during his live stream [5][9] - According to a report by the China Chain Store & Franchise Association, over 80% of dishes in certain chain restaurants, including Xibei, are pre-prepared [9][11] - The lack of a formal national standard for defining pre-prepared food has contributed to the confusion and debate surrounding the issue [8][11]
专访西贝贾国龙:我现在陷入自证清白的循环
虎嗅APP· 2025-09-13 03:24
以下文章来源于中国企业家杂志 ,作者张文静 中国企业家杂志 . 讲好企业家故事,弘扬企业家精神 本文来自微信公众号: 中国企业家杂志 (ID:iceo-com-cn) ,作者:张文静,头图来自:中国企 业家杂志(邓攀摄) 沉默许久,贾国龙开口说了第一句话:"我又进入了这个循环。" "什么循环",记者问。 "要自证清白。" 除了生意受影响,随之而来的是网上的众多质疑声。对此,贾国龙说,他很在意,"但很无奈,一点 办法都没有。" 采访结束后,贾国龙从包间出来,遇到两位正在用餐的顾客,他告诉他们,"罗永浩刚刚黑过我"。 从目前的局面来看,双方都选择针锋相对,硬刚到底。贾国龙称, 哪怕生意不做了,和罗永浩的官 司一定要打。 但最终结局会走向何方,仍是未知数。 8月,罗永浩进入了播客赛道,推出一档长访谈节目,名为"罗永浩的十字路口",现在虽然他在直播 中说"诉求不是打西贝或贾老板,是希望推动中国预制菜行业透明化",但却不可避免地把贾国龙推到 了人生的十字路口。 以下为《中国企业家》与贾国龙对话内容 (有删减) : 一、"日营业额一天掉了100万元" 9月12日下午两点,在位于北京中粮祥云小镇的西贝店——就在罗永浩吃饭的 ...
贾国龙急了,西贝到了生死存亡的时刻
Core Viewpoint - The ongoing public dispute between Luo Yonghao and Xibei highlights significant consumer concerns regarding the use of pre-prepared dishes in the restaurant industry, particularly focusing on transparency and consumer rights [2][3][25]. Group 1: Controversies Surrounding Xibei - Xibei is facing backlash over allegations of using pre-prepared dishes, with consumers sharing negative experiences related to food quality [4][5][8]. - The pricing and taste of Xibei's dishes have also come under scrutiny, with some consumers expressing dissatisfaction despite the founder's claims of reasonable pricing and low profit margins [8][9]. - The controversy intensified when a live broadcast revealed the use of genetically modified oils in Xibei's dishes, further complicating the brand's image [9]. Group 2: Xibei's Pre-prepared Dish Strategy - Xibei had previously made a significant investment in the pre-prepared dish market, launching its first product in September 2019 and later expanding this line during the pandemic [15][17]. - Despite initial enthusiasm, consumer feedback has been largely negative, leading to the gradual removal of pre-prepared dishes from Xibei's offerings [24]. - As of this year, Xibei claims to have eliminated all pre-prepared dishes from its menu, responding to consumer preferences [24]. Group 3: Trust Crisis and Growth Challenges - The perception of Xibei's dishes as similar to pre-prepared options has led to a trust crisis among consumers, questioning the value of dining at a higher-priced establishment [25]. - Xibei's attempts to diversify its offerings have largely failed, with multiple new projects not resonating with consumers, leading to a focus on its core brand [25]. - The ongoing debate about the definition and regulation of pre-prepared dishes poses broader implications for the restaurant industry, necessitating a clearer understanding and communication with consumers [32][33].
罗永浩与西贝争论背后:关于预制菜的认知差异和法律之辩
Xin Jing Bao· 2025-09-13 01:02
Core Viewpoint - The ongoing dispute between Luo Yonghao and the well-known restaurant chain Xibei centers around accusations of using pre-prepared dishes, with Luo claiming that most of the dishes he consumed were pre-prepared and overpriced, while Xibei's CEO asserts that no pre-prepared dishes were served [1][3][4]. Group 1: Dispute Background - Luo Yonghao publicly criticized Xibei on September 10, stating that his meal consisted mostly of pre-prepared dishes and called for legislation requiring restaurants to disclose the use of such dishes [3][4]. - Xibei's CEO, Jia Guolong, responded by stating that a review of the meal showed no pre-prepared dishes were served and announced plans to sue Luo for damaging the brand's reputation [4][11]. Group 2: Legal and Regulatory Context - The definition of pre-prepared dishes is a key issue, with current standards indicating that only factory-made, packaged foods with labels and shelf lives qualify as pre-prepared, while semi-finished products made in central kitchens do not [1][7]. - Experts note that there is currently no national standard for pre-prepared dishes, but a forthcoming regulation in March 2024 will clarify definitions and safety standards for the industry [7][8]. Group 3: Consumer Rights and Responsibilities - Consumers, including influential public figures like Luo, have the right to express their dining experiences, but they also bear a higher duty of care in their statements [11][12]. - If Xibei pursues legal action, it must provide evidence that Luo's statements caused reputational harm, while Luo could counter with proof of his claims regarding pre-prepared dishes [12][11]. Group 4: Industry Implications - The dispute highlights a broader need for transparency in the pre-prepared food sector, with calls for clearer labeling and definitions to bridge the gap between consumer perceptions and industry practices [12][10]. - The attention surrounding this case may lead to increased regulatory scrutiny and potential legislative changes in the pre-prepared food industry, benefiting consumer rights and safety [12][11].