Core Viewpoint - The recent controversy surrounding pre-prepared dishes (pre-cooked meals) has sparked intense public discussion regarding consumer rights to know about food preparation methods in the restaurant industry, particularly highlighted by the chain restaurant group Xibei's apology and commitment to shift several dishes back to in-store preparation, including three children's meals [1][5][20] Group 1: Definition and Standards - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing and require heating or cooking before consumption, as per the recent notification from the market regulatory authority [7][8] - Certain items, such as dishes made in central kitchens or minimally processed fresh foods, do not fall under the category of pre-prepared dishes, which complicates regulatory oversight due to varying standards among companies [8][9] - A draft national standard for pre-prepared dishes has passed expert review and will soon enter a public consultation phase, aiming to clarify definitions and requirements for processing, storage, and transportation [9] Group 2: Consumer Rights and Industry Implications - Consumers are primarily concerned about transparency regarding whether dishes labeled as freshly cooked are actually pre-prepared, indicating a desire for clear information to make informed choices [10][14] - The divergence between consumer understanding and legal definitions is a root cause of disputes, emphasizing the need for businesses to respect consumer rights to know about the nature of the food they are purchasing [14] - The ongoing debate is expected to drive industry standardization, with the establishment of national standards and increased consumer awareness contributing to healthier industry development [14][19] Group 3: Food Safety and Quality Assurance - Current regulatory practices for pre-prepared dishes rely heavily on post-incident reporting and investigation, highlighting a weakness in proactive oversight [15] - Ensuring the quality of pre-prepared dishes involves stringent control over raw materials, production processes, and compliance with food safety regulations, as outlined in the recent notification [17][18] - Experts suggest enhancing consumer complaint channels and encouraging third-party platforms to monitor compliance with disclosure obligations to improve accountability in the industry [18]

Core Viewpoint - The recent controversy surrounding the use of pre-prepared dishes (pre-cooked meals) in restaurants has sparked widespread public interest and highlighted the need for transparency in the food industry [2][9]. Industry Overview - The pre-prepared meal market in China is projected to reach a scale of 617.3 billion yuan by 2025, with a year-on-year growth rate of 27.3% [2]. - The rapid development of the pre-prepared meal market reflects the demand for market efficiency, but it also poses challenges regarding food safety and consumer rights [7][11]. Consumer Awareness - Many consumers are unaware of whether restaurants use pre-prepared meals, with only one out of the ten restaurants visited clearly indicating the use of such meals [6][10]. - Consumers express a desire for transparency, stating that they should be informed if a dish is pre-prepared, and that prices should reflect the nature of the food [6][11]. Regulatory Environment - A joint notice issued by six departments in March 2024 clarified the definition of pre-prepared meals and emphasized the need for safety regulations [8]. - Despite existing standards, there remains a discrepancy between consumer perceptions and regulatory definitions of pre-prepared meals [9]. Recommendations for Improvement - Legal experts suggest the implementation of mandatory labeling for pre-prepared meals, including details on additives, allergens, and nutritional content [11]. - The establishment of a national traceability platform for pre-prepared meals is recommended to enhance consumer access to information regarding food sourcing and processing [11][12].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei highlights the controversy surrounding pre-prepared dishes in the restaurant industry, revealing a lack of consensus among consumers regarding these products and the urgent need for improved standards [1][4][11]. Group 1: Company Actions and Responses - Xibei issued an apology letter on September 15, stating it would adjust its central kitchen processing methods to on-site preparation by October 1, 2025, implementing nine specific changes [1][3]. - Luo Yonghao decided to drop his lawsuit against Xibei but will continue to monitor the company's adjustments, emphasizing the importance of consumer awareness regarding pre-prepared dishes [3][4]. - Xibei's founder, Jia Guolong, acknowledged a significant decline in customer traffic and revenue, with losses reported at 1 million yuan on September 10 and 11, and an estimated 2-3 million yuan on September 12 [4][10]. Group 2: Industry Standards and Consumer Awareness - The pre-prepared dish controversy has brought attention to the need for clearer definitions and standards within the industry, as the current understanding of "pre-prepared dishes" varies widely among consumers [10][11]. - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their classification and require restaurants to disclose their use [11][16]. - Industry leaders have expressed the need for transparency regarding the use of pre-prepared dishes, with some suggesting that the focus should shift from the concept of pre-prepared dishes to the quality and safety of ingredients used [7][12]. Group 3: Challenges in Implementation - The implementation of a public disclosure system for pre-prepared dishes is seen as a gradual process, with challenges in defining what constitutes a pre-prepared dish and the degree of preparation involved [8][9]. - There is a significant gap in understanding between restaurant operators and consumers regarding pre-prepared dishes, with many consumers associating them with low quality, which complicates the industry's efforts to promote transparency [11][12]. - The lack of established standards and the low entry barriers for pre-prepared dish businesses contribute to the challenges in ensuring food safety and quality within the industry [12][13].

Core Viewpoint - The rise of pre-prepared meals (pre-made dishes) has sparked significant debate in the restaurant industry, highlighting changing consumer expectations regarding food transparency and quality [1][3][9] Group 1: Industry Dynamics - The controversy surrounding pre-prepared meals indicates that Chinese consumers are becoming more discerning about their dining choices, demanding not only flavor but also the right to know about the food they consume [3][5] - Major restaurant brands have successfully expanded nationwide by leveraging pre-prepared meals, standardization, and efficiency, catering to the needs of busy consumers [5][9] - The market is witnessing a shift where restaurants are increasingly transparent about their food sourcing and preparation methods, leading to positive customer feedback [7][9] Group 2: Consumer Behavior - Consumers are evolving from merely enjoying meals to actively questioning the authenticity of food preparation methods, such as whether dishes are freshly cooked or pre-prepared [7][9] - There is a growing trend among restaurants to openly disclose the origins of their ingredients, which has resulted in increased customer satisfaction and trust [7][9] - The ongoing debate around pre-prepared meals is prompting consumers to become more informed and assertive about their rights to know what they are eating [9] Group 3: Regulatory and Industry Response - In response to the rising concerns, market regulators and industry associations are beginning to establish guidelines and hold discussions on the classification of pre-prepared foods [5] - The industry is recognizing the importance of honesty and transparency in building consumer trust, as businesses that attempt to hide their use of pre-prepared ingredients face backlash [7][9] - The controversy surrounding pre-prepared meals is seen as an opportunity for the industry to improve its practices and enhance consumer relations through clearer communication [9]

Core Viewpoint - The ongoing controversy surrounding the pre-prepared food industry, highlighted by the conflict between Luo Yonghao and Xibei, underscores the need for clearer standards and consumer awareness regarding pre-prepared food products [1][6][14]. Group 1: Events and Reactions - Luo Yonghao called for a live confrontation with Xibei's founder, Jia Guolong, following Jia's derogatory comments about him in an industry group [2][5]. - Xibei issued an apology and announced plans to adjust its food preparation processes by October 1, 2025, including nine specific changes to enhance transparency [3][5]. - Luo Yonghao decided to drop his lawsuit against Jia Guolong but emphasized the importance of consumer rights and transparency in the pre-prepared food sector [5][6]. Group 2: Industry Standards and Consumer Awareness - The pre-prepared food industry is facing scrutiny due to a lack of standardized definitions and consumer understanding, leading to significant public debate [10][14]. - Jia Guolong acknowledged the challenges of defining what constitutes pre-prepared food, indicating that transparency in the industry is complex [9][10]. - The National Health Commission is working on a national standard for pre-prepared food, which is expected to clarify definitions and disclosure requirements for restaurants [13][14]. Group 3: Financial Impact on Xibei - Xibei has experienced a drastic decline in customer traffic and revenue, with reported losses of 1 million yuan on September 10 and 11, and an estimated 2-3 million yuan on September 12 [5][11]. - The controversy has led to increased consumer interest in the transparency of food preparation practices, with many calling for clearer labeling of pre-prepared food usage in restaurants [6][10]. Group 4: Broader Implications for the Industry - The incident has sparked discussions about the quality and safety of pre-prepared food, with some industry leaders arguing that the focus should be on the quality of ingredients rather than the pre-prepared status [10][15]. - The pre-prepared food market is expected to continue growing, driven by consumer demand for convenience, but it must address quality and safety concerns to gain consumer trust [15][16].

Core Viewpoint - Luo Yonghao has decided to abandon pursuing legal action against Xibei but will assist consumers in initiating a collective lawsuit and will continue to monitor Xibei's actions [1][2]. Group 1: Legal Actions and Decisions - Luo Yonghao has chosen to forgo his previous plans to sue Xibei's CEO, Jia Guolong, citing concerns over the potential negative impact on the restaurant and its employees [1][4]. - He has also abandoned the idea of rewarding Jia Guolong with 100,000 yuan, which he characterized as an act of "emotional impulse" [1][5]. - Luo has committed to helping consumers who wish to sue Xibei over issues related to pre-prepared dishes, providing a contact email for legal assistance [2][5]. Group 2: Consumer Rights and Industry Standards - Luo emphasizes the importance of consumer rights, particularly the right to know about the use of pre-prepared dishes in restaurants, and insists that restaurants should not misrepresent these dishes as freshly made [2][7]. - He has expressed support for the upcoming national standards for pre-prepared food safety, which have passed expert review and are expected to be implemented soon [7]. Group 3: Industry Reactions and Public Discourse - The conflict between Luo Yonghao and Xibei has sparked significant public interest, highlighting the broader debate over the use of pre-prepared dishes in the restaurant industry [2][3]. - Xibei's strong rebuttal to Luo's claims, including an open invitation to inspect their kitchens, has intensified the controversy [2][3]. - The situation has raised questions about the future of Xibei and how Jia Guolong will respond to the ongoing scrutiny [3].

Core Viewpoint - Xibei has issued an apology acknowledging the significant gap between its production processes and customer expectations, committing to improvements in response to customer feedback [2][4][6] Group 1: Apology and Commitment to Change - Xibei expressed deep regret for the inconvenience and concerns caused to customers and thanked those who provided feedback [2][4] - The company emphasized its adherence to strict food safety standards and relevant laws [2] - Xibei plans to implement several adjustments in its operations by October 1, 2025, to enhance customer experience [6][4] Group 2: Specific Changes to Menu and Operations - All dishes using soybean oil will switch to non-GMO soybean oil [6] - Children's meals will be prepared fresh at the store, including beef rice and beef patties [6] - Other menu items, such as fish sticks and lamb skewers, will also be made fresh on-site [6][4] - The company is working with suppliers to address concerns regarding food shelf life while ensuring safety [4][6] Group 3: Industry Reactions and Support - Yu Donglai, founder of Pang Donglai, expressed hope that the public would support Xibei in its efforts to improve rather than destroy the brand [9] - Yu acknowledged the challenges of running a business and encouraged rational understanding from the public [9] - Luo Yonghao responded to Yu, urging him to clarify the situation before being misled by others [10]

Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" highlight consumer concerns regarding their right to know and the demand for improved food quality in the restaurant industry [1][5][9]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products, processed industrially without preservatives, and requiring heating or cooking before consumption [2][11]. - The use of pre-prepared dishes can enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing for quick meal preparation [2][4]. Group 2: Safety and Nutritional Aspects - Fresh ingredients retain more nutrients, but pre-prepared dishes can still meet nutritional needs if produced and handled according to food safety standards [3]. - The safety of pre-prepared dishes is a concern, especially with smaller restaurants that may not ensure proper food safety, leading to a negative perception among consumers [5][6]. Group 3: Industry Practices and Consumer Rights - Many large chain restaurants utilize pre-prepared dishes due to safety regulations and cost efficiency, which can enhance customer experience by speeding up service [4][5]. - There is a call for clearer definitions and standards for pre-prepared dishes to improve consumer trust and ensure transparency in the food service industry [5][8][9]. Group 4: Regulatory Measures and Future Directions - Recent initiatives aim to promote the safe use of pre-prepared dishes in restaurants, ensuring consumers are informed about their use [10][14]. - Experts suggest that standardization, transparency, and innovation are crucial for the future development of the pre-prepared dish industry [8][9].

Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes in the restaurant industry, highlighting the importance of consumer awareness regarding such practices [1]. Group 1 - Luo Yonghao stated that the owner of Hua Yu Hua has apologized, indicating that the issue can be considered resolved, as it was merely a side issue [1]. - The main focus remains on the necessity for restaurant companies to provide consumers with the right to know when pre-prepared dishes are used [1].

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].