Core Viewpoint - The ongoing controversy between Luo Yonghao and Xibei regarding the classification of pre-prepared dishes has sparked significant public interest and debate about food quality and pricing in the restaurant industry [4][17]. Group 1: Controversy Overview - Luo Yonghao criticized Xibei for allegedly serving mostly pre-prepared dishes at high prices, which led to a public outcry and media attention [4]. - Xibei's founder, Jia Guolong, firmly denied these claims, stating that according to national standards, Xibei's offerings do not qualify as pre-prepared dishes and announced plans to sue Luo for defamation [4][16]. - Xibei has introduced a "Luo Yonghao menu" that allows customers to monitor and return dishes, aiming to address consumer concerns [4]. Group 2: Consumer Feedback and Store Operations - A visit to Xibei's Wudaokou store revealed that only beef strips are processed in a central kitchen, while other dishes are prepared on-site [5][9]. - The store manager explained that various factors contribute to dishes being served warm rather than hot, including delays in service and air conditioning effects [10]. - Xibei's cooking process involves multiple steps, ensuring that even items delivered from the central kitchen undergo further preparation before serving [11]. Group 3: Market Position and Financial Performance - Xibei reported a revenue exceeding 6.2 billion yuan in 2023, marking a historical high for the company [20]. - The restaurant chain has successfully differentiated itself in a competitive market by implementing a "children's meal" strategy, selling over 20 million children's meals and attracting nearly 6.5 million child customers [20]. - Despite facing criticism for high prices, Xibei maintains a "quality at a reasonable price" strategy, with an average profit margin of no more than 5% in the first half of the year [20].

Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes in restaurants, particularly focusing on the incident involving the well-known restaurant chain Xibei and influencer Luo Yonghao's criticism of their food quality and pricing [5][6][10]. Group 1: Incident Overview - Luo Yonghao criticized Xibei for serving pre-prepared dishes, claiming they were overpriced and not freshly made [5][6]. - Xibei's staff responded by asserting that their dishes are made fresh daily, denying the use of pre-prepared ingredients [6]. - Xibei's founder expressed concern over the negative impact on their brand and announced plans to sue Luo Yonghao for defamation [6][8]. Group 2: Consumer Sentiment - The public reaction has largely sided with Luo Yonghao, with many expressing distrust towards pre-prepared dishes in restaurants [10][11]. - Consumers are sensitive to the use of pre-prepared ingredients, preferring transparency about food preparation methods [17][18]. - The article highlights a growing acceptance of pre-prepared dishes among younger consumers, especially during peak seasons like the Spring Festival [15]. Group 3: Regulatory Context - The article notes that there is currently no formal national standard for pre-prepared dishes in China, although various local and industry standards exist [22][23]. - Upcoming regulations are expected to clarify the definition and safety standards for pre-prepared dishes, which may impact the restaurant industry significantly [22][23]. - The need for restaurants to disclose the use of pre-prepared ingredients to consumers is emphasized as a critical issue for the industry [22][23].

Core Viewpoint - The company West B is responding to accusations made by internet celebrity Luo Yonghao regarding the quality of its food, specifically claims that the dishes served are mostly pre-prepared and overpriced [1][3]. Group 1: Incident Overview - On September 10, 2025, Luo Yonghao and his group dined at West B's restaurant, ordering 16 dishes and 2 bowls of rice [2][6]. - After the meal, Luo Yonghao criticized West B on Weibo, claiming that the majority of the dishes were pre-prepared and too expensive [7]. Group 2: Company Response - West B's founder, Jia Guolong, stated that all dishes comply with national regulations and are not pre-prepared, expressing that Luo's comments were damaging to the brand [3][4]. - West B has announced intentions to pursue legal action against Luo Yonghao for his statements [3]. Group 3: Customer Communication - West B issued a letter to customers, emphasizing its commitment to quality and thanking its 40 million annual customers for their support over the past 37 years [6]. - The letter highlights the collective effort of West B's 18,000 employees in building the brand and protecting its reputation [6].

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes at Xibei has sparked significant public debate, particularly following criticism from prominent figures like Luo Yonghao, who called for transparency in the restaurant industry regarding the use of pre-prepared ingredients [4][10][30]. Group 1: Controversy and Response - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes, prompting Xibei's founder, Jia Guolong, to deny these claims and assert that all dishes have specific preparation standards [6][10]. - In response to the controversy, Xibei launched a "Luo Yonghao Menu" with a guarantee of satisfaction, allowing customers to observe the cooking process in their restaurants [8][10]. - The debate highlights a broader consumer confusion regarding the extent of pre-prepared ingredients in restaurant dishes, with many consumers unable to discern the level of processing involved [9][10]. Group 2: Market Position and Pricing - Despite a general decline in restaurant prices, Xibei has maintained a higher average price point, with a per capita spending of 83.66 yuan, significantly above competitors like Jiumaojiu and Baixing Kitchen [14][15]. - Xibei has expanded its market presence, operating 382 locations, while competitors have fewer outlets, indicating a strong brand positioning in the market [13][14]. - The restaurant's focus on family dining, particularly targeting parents of young children, has contributed to its sustained customer base, despite criticisms of high prices [16][44]. Group 3: Children's Menu Strategy - Xibei has successfully tapped into the children's dining market, offering specialized children's meals and services that cater to families, which has become a significant growth area [19][45]. - The children's menu is designed to attract families, with a focus on nutritional standards and appealing presentation, although the profit margins on these meals are reportedly lower than adult meals [45][46]. - The children's dining market in China is projected to grow significantly, with estimates suggesting it could reach a scale of 500 billion yuan in the coming years, making it a competitive space for various brands [48][49]. Group 4: Industry Challenges - The restaurant industry is facing challenges due to increased competition and a saturated market, with many new entrants leading to a decline in demand for traditional dining experiences [29][30]. - Xibei's sales have reportedly declined by approximately 10% in 2024 compared to the previous year, indicating the impact of broader market trends on its performance [30][32]. - The perception of Xibei as "expensive and not worth it" is compounded by the ongoing debate about the use of pre-prepared ingredients, which could affect consumer trust and brand loyalty [34][35].

Core Viewpoint - The recent controversy surrounding the restaurant chain Xibei involves accusations of using pre-prepared dishes, leading to public statements and legal threats from both sides [4][6][7]. Group 1: Company Responses - Xibei's founder, Jia Guolong, stated that the company does not use pre-prepared dishes and emphasized that their offerings comply with national definitions [4][6]. - Following the accusations, Xibei's team conducted a review of their dish quality and service, confirming that the claims made by Luo Yonghao were unfounded [6][7]. - Xibei expressed a commitment to transparency and quality, indicating a willingness to learn from other reputable companies in the industry, such as Pang Donglai [5]. Group 2: Industry Context - The incident highlights a growing concern in the restaurant industry regarding the use of pre-prepared dishes and the need for transparency in food sourcing [4][6]. - Luo Yonghao's public criticism reflects a broader demand for regulatory measures to ensure that consumers are informed about the food they are consuming [4].

这场舆论风暴是如何发生的？ 文 ｜ 王佩薇 姜凡 编辑 ｜ 董雨晴 来源｜ 凤凰网科技（ID： ifeng_tech) 封面来源 ｜ IC photo 直击后厨，订单骤降 员工自称很委屈 这两天，餐饮圈最大争议焦点，莫过于罗永浩和西贝的"预制菜之战"。一个是互联网怼天怼地的创业老炮，一个是喊着"100%无预制菜"的餐饮大佬，两 个人三天连环互怼，把一个"预制菜"话题，硬生生炒成了全民关注的舆论风暴。 凤凰网科技9月12日下午实探了北京多家西贝门店，其中，有店长十分热情地接待了我们的参观后厨需求，其表示因为"贾总（西贝创始人贾国龙）非常重 视"。 本次参观后厨要先穿一次性防护服，并佩戴口罩和网帽，凤凰网科技在现场看到，整个后厨分为四个区域，面点类、烤制类菜品，以及炒菜的中厨等。 其中，罗永浩所点的"草原嫩烤羊排"就出自烤制区。据员工介绍，其出自一台万能蒸烤箱，造价约十几万元，"烤鱼调好260度，烤9分钟就可以了。" 提及其他菜品是否为预制时，有员工表示，"说咱家是预制，其实就是挺冤枉的，你说这菜出餐几分钟啊？把这菜扔水里边煮熟了拿出来放上葱油汁就ok 了。我感觉确实没有那么繁琐的工艺，为什么要预制呢？" 凤凰网 ...

9月12日消息，胖东来CEO于东来社交媒体发文表示："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！" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 贾国龙表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义"，"按国家 规定，我们没有一道是预制菜，而且100%不是预制菜"。"罗永浩说全是预制菜，太恶心了，挺伤我们 的"。 9月12日下午，罗永浩预告今天晚上8：30直播谈与西贝的这场争议，他表示，诉求不是打西贝或贾老 板，希望推动中国预制菜行业透明化。 9月12日下午，西贝官方微博也发布全体伙伴致顾客的一封信 。 西贝表示，当天罗永浩微博发出后，西贝团队首先复盘门店菜品出品质量、门店服务质量。随后对所涉 及菜品的生产制作流程进行一一拆解确认。 经确认，罗永浩在微博中对西贝的指责不实。 对此，西贝创始人贾国龙在与媒体对话时表示，他并不认识于东来，这种事也是属于一种真心照真心。 他表示，胖东来和西贝都是认真做企业的，努力向胖东来学习。 近日，"西贝"陷入的预制菜舆论风波。 9月10日，罗永浩发博 ...

被罗永浩指责门店都是预制菜后，西贝再次发声。 西贝公开了罗永浩就餐期间13道菜品的制作过程，并称罗永浩消费的菜品不属于预制菜。 在西贝发布公开信之前，西贝创始人贾国龙表示西贝门店100%没有预制菜，将起诉罗永浩，并称餐饮 业近年来最大的冤案是认为西贝很贵，西贝的利润率不超过5%，愿意公开账目回应质疑。而罗永浩则 称，自己准备好了，"难受的肯定不是我"。胖东来创始人于东来则力挺西贝，他称，"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。" 西贝公开回应：罗永浩指责不实 13道菜品制作流程全公开 9月10日下午，知名企业家、微博大V罗永浩发布微博吐槽称，许久没吃西贝，结果他发现西贝几乎全 都是预制菜，"还那么贵，实在是太恶心了"。罗永浩表示，希望国家尽早推动立法，强制饭馆注明是否 用了预制菜。 9月12日，西贝发公开信称，其感谢罗永浩前来西贝就餐，并为西贝提意见、建议，但是作为有影响力 的公众人物，罗永浩对西贝的不实指责及不当用语，西贝坚决反对，绝不姑息。 随后，罗永浩的吐槽冲上微博热搜榜，引发广泛关注。 对此，西贝在公开信中表示，在罗永浩微博发出后，西贝团队复盘门店菜品出品质 ...

西贝莜面村公布13道菜品制作全过程。 在罗永浩发布微博后的第二天，西贝创始人贾国龙公开回应称，西贝门店100%没有预制菜，预加工与 预制菜有着本质区别，按照国家规定，西贝没有一道菜属于预制菜。贾国龙表示："复盘了罗永浩来西 贝吃饭时的菜品和接待服务，我们的总结是，做的饭中规中矩，他点的13道菜里没有一道是预制菜，我 们每一道菜都有制作标准和工艺。"贾国龙认为罗永浩的言论严重损害西贝商誉，明确表示一定会起 诉。 紧接着，9月12日中午，有报道称，北京西贝中粮祥云小镇餐厅已上线"罗永浩套餐"。店员称"罗永浩套 餐"一共13道菜，食客点餐时可以与店员沟通，可以直接点套餐，也可以根据套餐增加或删减菜品。另 外，工作人员表示，食客点餐后，可以带领食客参观西贝后厨。店中提供参观后厨的服装和网帽，保证 参观后厨过程中的卫生要求。 西贝还宣布，将从9月12日起，在全国所有门店上线"罗永浩菜单"。贾国龙澄清，这不是一个固定的套 餐，而是罗永浩点过的菜品列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃， 不要钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任何一道菜的制作全过程。 据介绍，西贝创立于198 ...

Core Viewpoint - The article discusses the controversy surrounding Xibei Restaurant's use of pre-prepared dishes, sparked by public figure Luo Yonghao's criticism, and Xibei's subsequent defense and transparency efforts [1][2][3]. Group 1: Incident Overview - Luo Yonghao and his party dined at Xibei on September 10, 2025, and he later claimed on social media that most dishes were pre-prepared and overpriced [1]. - Xibei responded by stating that Luo's accusations were unfounded and emphasized their commitment to quality and transparency [1][2]. Group 2: Xibei's Response - Xibei published the detailed production process of the 13 dishes ordered by Luo, asserting that none of them were pre-prepared according to national regulations [2]. - Founder Jia Guolong announced that Xibei's restaurants do not use pre-prepared dishes and expressed intentions to pursue legal action against Luo for damaging the brand's reputation [2]. Group 3: New Initiatives - Following the incident, Xibei introduced the "Luo Yonghao Menu," allowing customers to order dishes that Luo had previously selected, with the option to customize their orders [3]. - Xibei committed to two guarantees: a money-back policy if customers find the food unsatisfactory and the opportunity for customers to tour the kitchen to see dish preparation [3]. Group 4: Company Philosophy - Jia Guolong acknowledged the potential benefits of pre-prepared dishes in terms of food safety and cost efficiency but clarified that Xibei does not currently use them [3]. - He emphasized the importance of customer satisfaction and employee recognition over rapid expansion or public listing ambitions [3].