Core Viewpoint - The public dispute between Luo Yonghao and Xibei has raised significant concerns regarding the use of pre-prepared dishes in the restaurant industry, particularly affecting Xibei's reputation and financial performance as it prepares for an IPO in 2026 [4][5][34]. Group 1: Incident Overview - Luo Yonghao criticized Xibei on social media for allegedly serving pre-prepared dishes, prompting a strong denial from Xibei's founder, Jia Guolong, who announced plans to sue Luo and opened kitchens to the public [1][6][5]. - The conflict escalated with Luo's continued public statements and a live stream where he claimed 90% of netizens supported him, highlighting consumer dissatisfaction with the lack of transparency in the restaurant industry regarding pre-prepared dishes [3][10][12]. - Xibei's daily revenue reportedly dropped by 1 million yuan on September 10 and 11, with estimates of a further decline of 200,000 to 300,000 yuan on September 12 due to the controversy [3][25]. Group 2: Company Response and Strategy - Jia Guolong emphasized that Xibei does not use pre-prepared dishes, stating that all dishes are made fresh daily, and he plans to take legal action against Luo for defamation [6][7][26]. - Xibei has been actively promoting a "Luo Yonghao menu" to encourage customers to try their offerings and to demonstrate transparency [6][5]. - The incident has implications for Xibei's strategic shift towards an IPO, as the company aims to recover its reputation and stabilize its revenue amidst declining sales [4][5][34]. Group 3: Industry Context and Challenges - The debate over pre-prepared dishes reflects broader issues in the restaurant industry regarding food safety, transparency, and consumer trust, especially as Xibei has previously invested in pre-prepared dish offerings [26][28]. - The restaurant industry is facing challenges such as declining profit margins and increased scrutiny from consumers regarding food quality and pricing, which could impact Xibei's long-term growth and IPO plans [34][36]. - Xibei's historical context includes a shift from a stance of "never going public" to actively pursuing an IPO due to financial pressures exacerbated by the COVID-19 pandemic [29][32].

Core Viewpoint - The ongoing debate between Li Jian and Luo Yonghao highlights the tension in the restaurant industry regarding the use of pre-prepared dishes and frozen ingredients, emphasizing the need for transparency and consumer awareness in food sourcing [1][2][16]. Group 1: Industry Dynamics - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over pre-prepared dishes, offering a reward of 200,000 yuan for proof of restaurants that do not use frozen materials or additives [1][2]. - The discussion reflects a broader industry concern about the definitions and standards surrounding pre-prepared food, especially as national standards for pre-prepared dishes are set to be introduced [16][18]. - The debate has escalated into a significant issue for the restaurant industry, with Li Jian arguing that the focus should be on the safety and quality of ingredients rather than the categorization of dishes as pre-prepared or not [2][3]. Group 2: Consumer Awareness and Safety - Li Jian criticized Luo Yonghao for misleading consumers by promoting the idea that only freshly cooked meals are healthy, arguing that many fresh ingredients can also pose health risks due to potential contamination [7][8]. - The industry is facing a dilemma where the lack of clear definitions for pre-prepared dishes leads to consumer confusion and potential harm to businesses that rely on frozen ingredients for safety and quality [12][16]. - The upcoming national standards are expected to clarify what constitutes pre-prepared food, which could help align consumer expectations with industry practices and improve overall food safety [18][19]. Group 3: Implications for the Future - The debate underscores the urgent need for the restaurant industry to establish clear standards and definitions to avoid mislabeling and to protect consumer rights [2][16]. - Luo Yonghao's influence as a public figure in this discussion raises questions about the responsibility of influencers in shaping consumer perceptions and industry practices [9][12]. - The resolution of this debate and the establishment of national standards could lead to a more transparent and trustworthy food industry, benefiting both consumers and businesses [18][19].

Core Viewpoint - The article discusses the controversy surrounding the restaurant chain Xibei, focusing on allegations of using pre-prepared ingredients while claiming to serve fresh dishes, highlighting the tension between operational efficiency and consumer expectations [1][19][27]. Group 1: Operational Practices - Xibei's kitchens utilize advanced equipment like multifunctional steam ovens to expedite cooking processes, allowing for quick meal preparation [5][11]. - The restaurant employs a central kitchen model where ingredients are pre-processed, with the final cooking done at the restaurant, which they argue does not classify as "pre-prepared food" under current regulations [14][15]. - The company claims to maintain a balance between efficiency and customer experience, with a focus on reducing meal preparation time from 12 minutes to 4.5 minutes [23]. Group 2: Financial Performance - In 2023, Xibei reported a record revenue of 6.2 billion yuan, with nearly 400 locations serving 37.66 million customers, resulting in an average customer spend of 165 yuan [21][24]. - The company’s cost structure includes a gross margin of 58%-60%, with rent accounting for 15%-18% of revenue and labor costs at 20% [24]. Group 3: Consumer Sentiment and Market Dynamics - A significant portion of consumers (78%) believe that any non-freshly made food should be classified as pre-prepared, indicating a disconnect between consumer expectations and Xibei's practices [27]. - The backlash against Xibei is not solely about the use of pre-prepared ingredients but rather about perceived dishonesty in pricing and marketing, as consumers feel misled when paying for what they believe to be freshly made dishes [29][31]. - The article suggests that the restaurant industry faces a broader challenge of balancing operational efficiency with the demand for transparency and authenticity from consumers [29].

专题：专题|罗永浩硬扛预制菜，西贝后厨曝光：鲈鱼保质期18个月，羊腿肉生产于2024年 西贝此次开放后厨，主要是为了回应近期关于其广泛使用预制菜的争议。西贝创始人贾国龙亲自回应， 否认使用预制菜，并宣布自9月12日起全国370家门店允许消费者参观菜品制作过程。 责任编辑：杨赐 9月14日下午消息，新浪财经获悉，今日中午12点55分，西贝在内部平台发布通知，暂停门店后厨的参 观。一位门店店员表示， 主要为了保证后厨的正常运营。 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei Group has led to mixed impacts on customer traffic in Xibei restaurants, with some locations experiencing a decline while others see an increase [3][4]. Group 1: Customer Traffic Changes - Some Xibei locations reported a decrease in customer traffic by approximately 20% following the Luo Yonghao incident, with staff at the Rudi Huoli City store noting that there was no need to queue for tables [3]. - The Sanlin store indicated a 10% drop in customer traffic, while the Shanghai Center store reported a 10% increase compared to the previous weekend [3]. Group 2: Consumer Sentiment - Consumer opinions are divided; some patrons continue to support Xibei, citing acceptable taste and a willingness to try pre-prepared dishes, while others express a preference for freshly cooked alternatives at similar price points [3]. - A customer mentioned that they frequently visit Xibei with their children and are open to pre-prepared meals, indicating a level of brand loyalty despite the controversy [3]. Group 3: Product Quality Assurance - In response to concerns about the shelf life of the organic broccoli used in children's meals, staff clarified that the broccoli has a production date of late August and emphasized the use of organic produce sourced from Gansu [4]. - The Shanghai Center store staff explained that they utilize freezing technology to preserve nutritional value and ensure that vegetables are delivered fresh every few days [4].

来源：中国青年报综合中青评论、南方日报、新华社、网友评论 9月13日晚，话题#预制菜之王萨莉亚为啥没人骂#冲上热搜。 不怕你预制，怕你不告诉我 南方日报报道，提起萨莉亚，许多人的第一反应就是"预制菜"。曾有人开玩笑说"整个后厨看不到一把菜刀，也看不到厨师"。但就是这样一个"预制菜之 王"，还是有许多忠实的"萨门"。无他，唯便宜尔。 这种"低价不低质"的策略，精准切中了打工人和学生党的需求——花小钱也能享受"体面一餐"。反观一些使用半成品、料理包的连锁中餐品牌，50块钱吃 不饱、不好吃的事情十分常见。 新华社消息，近期，"预制菜"话题备受消费者关注—— 根据2024年市场监管总局等部门联合发布的《关于加强预制菜食品安全监管促进产业高质量发展的通知》，预制菜是以一种或多种食用农产品及其制品为 原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸等）制成，配以或不配以调味料 包，符合产品标签标明的贮存、运输及销售条件，加热或熟制后方可食用的预包装菜肴。 相较于完全现场烹饪，预制菜有着显著优势。从事餐饮行业多年的卢星（化名）告诉记者，使用预制菜能够提高餐饮企业的运 ...

来源： 中国青年报综合中青评论、南方日 报、新华社、网 友评论 9月13日晚，话题 #预制菜之王萨莉亚为啥没人骂 # 冲上热搜。 南方日报报道，提起萨莉亚，许多人的第一反应就是"预制菜"。曾有人开玩笑说"整个后厨看 不到一把菜刀，也看不到厨师"。但就是这样一个"预制菜之王"，还是有许多忠实的"萨门"。 无他，唯便宜尔。 这种"低价不低质"的策略，精准切中了打工人和学生党的需求——花小钱也能享受"体面一 餐"。 反观一些使用半成品、料理包的连锁中餐品牌，50块钱吃不饱、不好吃的事情十分常 新华社消息，近期，"预制菜"话题备受消费者关注—— 根据2024年市场监管总局等部门联合发布的《关于加强预制菜食品安全监管 促进产业高质量 发展的通知》， 预制菜 是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等 辅料， 不添加防腐剂， 经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸 等）制成，配以或不配以调味料包，符合产品标签标明的贮存、运输及销售条件， 加热或熟 制后方可食用的预包装菜肴。 其一，部分小规模餐饮企业食品安全难以保障， 透支公众对于预制菜的信任。 在日常生活 中，时常可以见到加热预制 ...

据西贝创始人、CEO贾国龙在接受《中国企业家》采访时透露，9月11日和9月10日所有门店加起来，日 营业额分别掉了100万元，估计9月12日会掉200万元到300万元。 甚至，风波还在持续。 9月12日晚8点30分，罗永浩开启直播，对近日与西贝的争议作出回应。此次直播受到广泛关注，刚开播 一分钟，在线人数就突破10万+。 同天，西贝连夜召开"1.8万名伙伴跟罗永浩之战"全员大会。对此，据21世纪经济报道记者多方了解， 贾国龙亲自出席了该会议，"全员大会"目标主要是鼓舞员工，加油鼓气，扛住压力，服务好顾客。"把 服务提升，把品质提升。"是前述会议关键词。 （原标题：独家丨贾国龙召开1.8万员工大会：有人被网暴，加油鼓气） 21世纪经济报道记者 贺泓源 西贝迎来成立以来最大的一次外部危机。 随着罗永浩与西贝之间围绕"预制菜"定义的争议持续发酵，西贝客流断崖式下滑。 另外，多家全国性餐饮品牌创始人均向21世纪经济报道记者感慨，营收收缩、经营变难。 久谦中台数据显示，与2023年相比，除西餐（同比增长6%）、面包甜品（同比增长5%）和朝韩菜（同 比增长1%）外，其余品类店效普遍同比个位数下滑。 回到西贝，贾国龙曾向2 ...

对于西贝而言，风波仍在继续，并迎来了成立以来最大的一次外部危机。 据21世纪经济报道记者独家多方了解，9月12日，西贝连夜召开1.8万人的罗永浩作战大会。该会议目标 更多是鼓舞员工，加油鼓气，扛住压力，服务好顾客。背后是，随着"西贝预制菜"风波推进，很多员工 被网暴、被骂。 记者丨贺泓源 编辑丨张伟贤 江佩佩 张嘉钰 9月14日，罗永浩和西贝的话题之争持续霸榜热搜。 13日晚，罗永浩发微博称："好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出 台。我要忙正事了，已经耽误了一些工作。感谢大家的关心"。 图源：新民周刊 9 不少媒体记者涌入西贝后厨探访发现，其中羊前腿保质期24个月，虾仁保质期是12个月，西贝儿童的西 兰花保质期两年时间，有网友调侃蔬菜的保存时长比儿童年龄还大。图源：红星新闻 撕开包装好的烤鱼原料 電影展示范围 同制作家室 鱼是提前在工厂腌制过的 1.5万 FF FF Bot 人 Ribe FIFFE CITY FIND 6255 @期間宜 (v 17 NH . 目II 此前，同日晚8点30分，罗永浩开启直播，对近日与西贝的争议作出回应。此次直播受到广泛关注，刚 开播一分钟，在线人数 ...

9 图源：新民周刊 记者丨 贺 泓 源 编辑丨 张伟贤 江佩佩 张嘉钰 9月14日，罗永浩和西贝的话题之争持续霸榜热搜。 13日晚，罗永浩发微博称："好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。我要忙正事了，已经耽误了一些工 作。感谢大家的关心"。 对于西贝而言，风波仍在继续，并迎来了成立以来最大的一次外部危机。 据21世纪经济报道记者独家多方了解， 9月12日，西贝连夜召开1.8万人的罗永浩作战大会。该会议目标更多是鼓舞员工，加油鼓气，扛住压 力，服务好顾客。背后是，随着"西贝预制菜"风波推进，很多员工被网暴、被骂。 不少媒体记者涌入西贝后厨探访发现， 其中羊前腿保质期24个月，虾仁保质期是12个月， 西贝 儿童的西兰花保质期两年时间，有网友调侃蔬 菜的保存时长比儿童年龄还大。 图源：红星新闻 四则厨房贝贡人,我们发情预制采 撕开包装好的烤鱼原料 群展示效可可制作家 鱼是提前在工厂腌制迈 A BRIEFE 与 的 Faili FF TO FE 1.5万 此前，同日晚8点30分，罗永浩开启直播，对近日与西贝的争议作出回应。此次直播受到广泛关注，刚开播一分钟，在线人数就突破10万+。 随着 ...