9月11日，西贝创始人、董事长贾国龙表示："西贝没有预制菜，罗永浩作为一位具有影响力的人物，把话说得很极端，对我们的商誉影响很大，并损害我们 的品牌形象。我们会走法律程序，一定会起诉他。" 9月12日，这场西贝与罗永浩之间的"纷争"仍在持续升温。罗永浩公开发布了10万元悬赏，征集西贝使用预制菜的"真凭实据"，呼吁了解西贝内幕的现役或 退役员工通过私信与他联系。"如果有录像之类的法律上可以采信的真凭实据，奖励10万元。"而西贝宣布，从9月12日起在全国所有门店上线"罗永浩菜 单"，顾客可以随时进入后厨参观菜品制作全过程。西贝还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。 双方"各执一词" 9月10日，罗永浩在其微博吐槽称："好久没吃西贝了，今天下飞机跟同事吃了一顿，发现几乎全都是预制菜，还那么贵，实在是太恶心了。希望国家尽早推 动立法，强制饭馆注明是否用了预制菜。" 对此，西贝客服人员表示，门店招牌菜牛大骨为"每日现煮"，莜面系"门店手搓"，炒菜使用"新鲜蔬菜现场炒制"。 需要注意的是，此前贾国龙曾公开为预制菜站台，称"好菜全是预制出来的，预制菜是未来的大趋势。"贾国龙承认，此前自己确实 ...

Core Viewpoint - The article discusses the public dispute between Luo Yonghao and Xibe, where Xibe refutes Luo's claims about the transparency of their pre-made dishes and takes steps to demonstrate their food preparation processes. Group 1: Company Response - Xibe issued a letter to customers confirming that Luo Yonghao's accusations on Weibo were unfounded and provided detailed production guidelines for 13 dishes [1][4]. - The company announced the opening of its kitchen for public tours, allowing customers to observe food preparation while dining [1][4]. Group 2: Transparency Measures - Xibe will publish the "operating instructions" for the preparation of specific dishes, including ingredients and cooking processes, to enhance transparency [1][4]. - The company plans to open various production sites, including the original ingredient sources and central kitchens, for public visits [1][4].

Core Viewpoint - The company XIBEI has publicly responded to accusations made by influencer Luo Yonghao regarding the use of pre-prepared dishes in their restaurant, asserting that the claims are unfounded and providing detailed production processes for 13 dishes to clarify their cooking methods [1][3][4]. Group 1: Company Background - XIBEI was founded on May 29, 1988, and has maintained a commitment to sincere hospitality for 37 years, serving nearly 40 million customers annually and supporting over 18,000 employees [1]. - The company expresses gratitude to its customers for their support and emphasizes the collective effort of its staff in achieving its current success [1]. Group 2: Incident Overview - On September 10, 2025, Luo Yonghao dined at a XIBEI location and later criticized the restaurant on social media, claiming that most dishes were pre-prepared and overpriced [2]. - XIBEI's team conducted a review of the quality of dishes and service following the social media post, leading to a detailed examination of the production processes for the dishes mentioned [3]. Group 3: Response to Accusations - XIBEI firmly opposes the inaccurate accusations made by Luo Yonghao, stating that they will not tolerate such claims from influential public figures [3]. - The company has confirmed that the accusations regarding the preparation methods of the dishes are incorrect and has publicly released the "operational guidelines" for the preparation of 13 specific dishes to demonstrate their cooking processes [4].

Core Viewpoint - The recent controversy surrounding the restaurant chain Xibei involves accusations of using pre-prepared dishes, leading to public backlash and legal threats from the company's founder [4][5]. Group 1: Company Responses - Xibei's CEO, Jia Guolong, stated that the company does not use pre-prepared dishes as defined by national standards, asserting that all their dishes are freshly made [4]. - Following the accusations from influencer Luo Yonghao, Xibei conducted a review of their food quality and service, confirming that the claims made by Luo were unfounded [5]. Group 2: Public Reactions - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes during his visit, calling for legislation to require restaurants to disclose the use of such items [4]. - Luo announced a live stream to discuss the controversy, emphasizing that his goal is to promote transparency in the pre-prepared food industry rather than to attack Xibei or its founder [4]. Group 3: Industry Context - The incident highlights ongoing discussions in the restaurant industry regarding the use of pre-prepared ingredients and the need for clearer regulations to inform consumers [4].

21世纪经济报道记者 贺泓源 某种程度上，在创始人、CEO贾国龙的参与下，西贝跟预制菜越绑越紧。 虽然，这公司不想掺和任何预制菜概念。2025年9月12日，在微博热搜上，西贝、罗永浩、预制菜成为高频词。比如罗永浩奖励 10万征集西贝预制菜线索、罗永浩晒报告称西贝预制菜超80%等热搜词汇。 9月10日，罗永浩发微博公开吐槽西贝。"好久没吃西贝了，今天下飞机跟同事吃了一顿，发现几乎全都是预制菜，还那么贵。 希望国家尽早推动立法，强制饭馆注明是否用了预制菜。"他称。 对此，贾国龙强势反击。 他表态，罗永浩发言对西贝商誉影响非常大，将走法律程序进行起诉，但他本人不会回应罗永浩。 罗永浩晒报告称西贝预制菜超80%的观点来自，人民网研究院在2023年发布的《预制菜行业发展报告》，其中援引《2022年中 国连锁餐饮行业报告》数据显示，真功夫、吉野家、西贝等连锁餐饮企业预制菜占比达80%以上。 矛盾激化 对于西贝预制菜，在9月11日，贾国龙在媒体沟通会上表示，西贝没有任何一道预制菜。 他同时称，罗永浩的发言对西贝商誉影响非常大，将走法律程序进行起诉，但他本人不会回应罗永浩。 贾国龙认为，预制菜国家有标准，和有预制工艺是两回事 ...

Core Facts - The incident involves the public disclosure of a consumption bill by Xibei's founder, which details a total expenditure of 830 yuan for a group of five, averaging about 166 yuan per person [3][4] - The bill includes 15 dishes, with notable items such as grassland tender roasted lamb chops (119 yuan) and fragrant roasted fish (89 yuan) [3][4] Company Response and Actions - Xibei denies using pre-prepared dishes, asserting that all core cooking processes occur in-store, aligning with national definitions of pre-prepared food [5] - The company plans to sue Luo Yonghao for damaging its reputation with claims of using pre-prepared dishes and has introduced a "Luo Yonghao Menu" featuring dishes he ordered, promising a "money-back guarantee" if customers are unsatisfied [6] Controversy Focus - There is a disagreement over the definition of pre-prepared dishes, with Xibei arguing that their offerings do not fit the national criteria, while consumers generally perceive any non-on-site preparation as pre-prepared [9] - The pricing of Xibei's dishes has sparked debate, with supporters claiming the average price is reasonable for first-tier cities, while critics argue that portion sizes and value for money are lacking [10][11] Industry and Public Opinion Impact - The incident highlights a crisis of consumer trust in the restaurant industry, reflecting a conflict between industrialization and consumer rights, with public sentiment largely supporting Luo Yonghao [13] - Xibei's public relations strategy, including opening kitchens and disclosing financials, has been viewed as both proactive and problematic, intensifying public backlash [14] - The introduction of the "Luo Yonghao Menu" has been criticized as a marketing tactic to divert attention from the pre-prepared food controversy [15] Regulatory Implications - The debate may lead to clearer regulations regarding the labeling of pre-prepared dishes, as current standards are seen as ambiguous, potentially enhancing consumer rights [17]

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。 责任编辑：李思阳 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。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。 近日，"西贝 ...

9月12日，在西贝创始人、董事长贾国龙表态将起诉罗永浩，罗永浩公开回应"已准备好"之际，胖东来 CEO于东来在社交媒体发文表示："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! " 看了很多评论,普遍的认知只要不是当场摘 洗切配炒制的都是预制菜，西贝的模式是中 央厨房 9 制作半成品配送到门店再进行加工 制作出成品。国家的标准里面西贝确实不属 于预制菜,但是在普遍的网友没有了解国家 标准的情况下确实会认为西贝就是预制菜 25分钟前 ·河南 1192 于老板别掺和啊 ● ● 1分钟前·江苏 ○回复 ▷分享 ♡0 ♡ 随后，于东来还在评论区解释了支持西贝的原因："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！" 在评论区，大多数网友都对于东来表示支持。部分网友也提出，罗永浩和西贝的分歧本质是大众和餐饮 行业对"预制菜"定义的理解存在分歧。少部分网友则认为，于东来没有必要"掺和"到此次"预制菜风 波"中。 ○ 回复 ▷ 分享 ♡ 11 ♡ ...

本文来自微信公众号：寻空的营销启示录，作者：寻空，头图来自：视觉中国 罗永浩原文里有两个关键词：预制菜和贵。这两点，正好击中了当下餐饮市场最敏感的神经。 9月11日，一场熟悉的"罗式"争论在社交媒体上拉开序幕。罗永浩发布微博，称自己在西贝就餐时，发现"几乎全都是预制菜"，并直言感觉很"恶心"。 面对指控，西贝董事长贾国龙迅速回应，其核心论点是按国家规定，西贝没有一道是预制菜，并严正宣布将正式起诉罗永浩， 就此，罗永浩"相声演员"般的保留节目——和品牌方公开论战，硝烟再起。 一、是不是预制菜不重要，性价比高不高更重要 | 1.2万 לח | | --- | | 1-1 562 | | 4 326 | 先说第一个问题，西贝到底是不是预制菜？ 贾国龙的回应逻辑很清晰： 换句话说，西贝不是工厂做完、门店加热的预制菜，而是中央厨房做初步处理，门店现炒现蒸的模式。 这种模式的优势是，保证了成百上千家门店菜品口味的稳定性，降低了对厨师个人技艺的依赖，同时提升效率，这也是许多大型连锁餐饮品牌的模式。 但问题的关键在于，行业标准和消费者心智之间，存在一条巨大的鸿沟。 对于绝大多数普通消费者而言，他们不会去深究国家标准的细枝末节 ...

摘要： 北京地区的多家店铺都出现了外卖订单量骤降的情况，收入额更是直接腰斩，有员工称，"确实非常委 屈，外卖订单量少了很多，我也很难受"。 直击后厨，订单骤降，员工自称很委屈 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？" 凤凰网科技在另一家西贝后厨看到，冰柜里有各种准备好的备菜青菜，有腌制泡菜显示生产日期为9月9 日。 另有店员告诉凤凰网科技，炖牛肉是从早上5点开始备餐，炖好正餐开餐前，准备好一定量，"有的是两 三餐的量，如果卖不完要转为员工餐，或者是处理掉"，相似的说法也在各大社交网络上出现。 另据其中一家门店的负责人称，所谓中央厨房配送的多是门店无法加工的食材，"比如拍黄瓜，把黄瓜 拍成瓣"，其称该门店有四个小时工每天从早上5点开始备菜，一直备到厨师上岗，"根本忙不过来"。 除此之外，其也称，罗永浩事件对西贝的生意造成 ...