Core Viewpoint - The article discusses the ongoing controversy surrounding the restaurant chain Xibei, particularly focusing on the use of concentrated chicken broth and the qualifications of its chefs, sparked by comments from entrepreneur Luo Yonghao [2][3][14]. Summary by Sections Chef Qualifications - A chef at a Xibei restaurant in Hangzhou stated that out of a team of over 20, only four or five hold chef certificates, emphasizing that having a certificate is not essential for cooking skills [8][10]. Customer Reactions - Despite the controversy, many customers continue to support Xibei, with reports of full dining areas and customers expressing trust in the restaurant's food quality [10][11]. One customer mentioned that she often ordered Xibei for her sick family member, indicating a positive perception of the restaurant's offerings [11]. Impact on Business - Following the controversy, Xibei's online orders reportedly dropped by about 20%, although the physical customer traffic remained relatively stable, with some locations even seeing an increase in diners [11][12]. The owner, Jia Guolong, noted a significant drop in daily revenue, estimating losses of 1 million yuan on the 11th and 2 to 3 million yuan on the 12th [17]. Definition of Pre-prepared Dishes - Jia Guolong clarified his definition of pre-prepared dishes, stating that all dishes require some level of pre-preparation, but he distinguishes between pre-prepared dishes and the pre-preparation process itself [17]. He argued that the quality of dishes often necessitates advance preparation, regardless of the restaurant's operational model [17].

Core Viewpoint - The article discusses the recent challenges faced by the restaurant chain Xibei, highlighting a significant drop in customer traffic and revenue due to online controversies and public perception issues [1][3][7]. Group 1: Impact on Business - Xibei's daily revenue has decreased by 20,000 to 30,000 yuan, nearly halving its usual earnings [7]. - The restaurant's customer traffic has also seen a significant decline, with many tables remaining empty during peak hours [1][7]. - Online controversies have led to a 50% drop in both dine-in and takeout orders [9]. Group 2: Employee Response and Company Culture - The head chef, who has worked at Xibei for nearly 20 years, expressed feelings of unfairness regarding the recent public scrutiny [3][42]. - An online meeting involving 18,000 employees was held to address concerns and feedback, indicating a transparent communication approach within the company [3][42]. - Employees are committed to maintaining high standards for food safety and quality, with no reported major health issues among staff over the years [11][43]. Group 3: Food Quality and Preparation Practices - Xibei emphasizes that it does not use pre-prepared meals but rather employs a "process pre-preparation" method, ensuring that all food is freshly cooked [35][42]. - The restaurant uses frozen ingredients with long shelf lives, which are stored and handled according to strict food safety standards [16][20]. - The head chef clarified that the food preparation process involves multiple steps, including thawing and cooking, rather than serving pre-packaged meals [30][35]. Group 4: Customer Perception and Market Position - Customer feedback has been mixed, with some expressing dissatisfaction with the taste and pricing of the food [4][14]. - The article highlights a disconnect between the restaurant's efforts to maintain quality and the public's perception influenced by recent controversies [3][4]. - The head chef encourages consumers to visit the restaurant and observe the food preparation process to alleviate concerns about food quality [44].

Core Viewpoint - The article discusses the ongoing conflict between the company Xibei and influencer Luo Yonghao, highlighting the impact of social media on business reputation and revenue, as well as the company's commitment to transparency and quality in its operations [6][30][54]. Group 1: Company Background and Crisis - Xibei was founded in 1988 and currently operates over 370 stores with more than 18,000 employees, generating revenue of 6.2 billion yuan in 2023 [6]. - The company is facing its largest external crisis due to Luo Yonghao's accusations regarding the quality of its food, leading to a significant drop in customer traffic and daily revenue losses estimated at 1 million yuan on September 10 and 11, and projected losses of 2 to 3 million yuan on September 12 [11][30]. Group 2: Response to Accusations - The CEO of Xibei, Jia Guolong, expressed his determination to pursue legal action against Luo Yonghao, emphasizing the importance of clarifying the truth despite the potential short-term impact on business [17][18]. - Jia stated that the company has a commitment to customer satisfaction, offering refunds if customers are dissatisfied with their meals, and has historically handled customer complaints with apologies and compensation [23]. Group 3: Quality and Pre-prepared Food - Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared meals as defined by industry standards, distinguishing between pre-preparation and pre-prepared food [42][49]. - The company has faced misconceptions about pre-prepared food, with Jia advocating for quality standards rather than categorizing food simply as pre-prepared or freshly made [52][53]. Group 4: Future Outlook - Despite the current crisis, Jia believes that overcoming this challenge will enhance the company's organizational capabilities and improve its operations [36]. - The company aims to focus on customer experience and quality assurance moving forward, with a commitment to addressing any legitimate issues raised by customers [55].

作者 | 第一财经 马晓华、宋婕 事实上，公众对"预制菜"的概念一直较为模糊。然而，《通知》已作出明确定义：预制菜应当兼具"预 制化"和"菜肴"的双重特征，突出工业化预加工的特点和菜肴属性，具备规模化、标准化、洁净化、规 范化的食品生产加工要求。同时，预制菜必须是加热或熟制后方可食用的预包装菜肴。 "国家已经划定了预制菜的范围。预处理的食品原料并不等同于预制菜，比如清洗后的鱼或切块肉类， 它们都不具备'菜肴'的特征。"一位食品专家告诉第一财经。 预制菜是食品工业化的必然产物。日本、欧美等国家已普及数十年。美国FDA将即食食品、即热食品、 即烹食品、即配食品均归为预制食品。其之所以能在国际上行之多年，价值不容忽视。 预制菜通过工业标准化手段，破解"时间—美味—营养"的不可能三角：将洗、切、腌、调味、火候等耗 时环节前置到工厂，让消费者在几分钟内复现餐厅级口感；借助冷链与锁鲜技术，即使不添加防腐剂， 也能实现常温或低温长保，减少约30%的食材浪费；中央厨房集中生产，使油盐糖用量精准可控，为老 龄化社会、小家庭、单身人群提供低盐、低GI、高蛋白等健康选择；同时降低餐饮B端的人工与租金成 本，实现社会资源的最优配置， ...

据第一财经今日（9 月 13 日）报道， 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，也将首次纳入信息披露范畴。 据IT之家此前报道，罗永浩近期连续发文吐槽西贝是"预制菜"引发网友热议。9 月 11 日，西贝创始人 贾国龙称将起诉罗永浩，旗下餐厅还将推出"罗永浩菜单"，并表示餐饮行业不回避预加工菜品，但西贝 不是预制菜，国家对预制菜有严格定义。 对于国标草案相关消息，罗永浩在微博表示："太好了，万众期待！！！再次重申我的立场（以免被讹 传和误解）：1 我不反对预制菜，在某些情况下，我甚至会主动选择预制菜，比如图省事儿，赶时间， 没胃口时对付一下等等。2 既然预制菜合法，餐馆当然有权使用预制菜，但 消费者有权知道餐馆是否使 用了预制菜。" 对了，别忘了今天还有《苹果 iPhone 17 预售即卖爆，A19 Pro 单核跑分刷纪录》等文章，以及： ...

Core Viewpoint - The article discusses the ongoing crisis faced by the company Xibei, led by CEO Jia Guolong, due to public criticism from influencer Luo Yonghao, which has significantly impacted the company's revenue and customer traffic [5][6][9][12]. Group 1: Company Background - Xibei was founded in 1988 by Jia Guolong in Inner Mongolia and currently operates over 370 stores with more than 18,000 employees, generating a revenue of 6.2 billion yuan in 2023 [5]. - Jia Guolong returned to the CEO position in September 2024, initiating frontline reforms [6][38]. Group 2: Crisis Overview - The crisis began on September 10, 2023, when Luo Yonghao criticized Xibei on social media, leading to a rapid decline in sales and customer visits [9][12]. - Xibei's daily revenue dropped by 1 million yuan on September 11 and is estimated to fall by 2 to 3 million yuan on September 12 due to the backlash [10][12]. Group 3: Response to Criticism - Jia Guolong expressed frustration over the situation, stating that he feels trapped in a cycle of self-justification and is determined to clarify the truth, even if it means pursuing legal action against Luo Yonghao [11][17][18]. - Despite suggestions to adopt a more conciliatory approach, Jia insists on addressing the issue head-on, emphasizing the importance of integrity and truth [17][22]. Group 4: Product and Quality Discussion - Jia clarified that Xibei does not serve pre-prepared dishes as defined by national standards, although they utilize pre-preparation techniques in their cooking processes [40][49]. - The company has faced misconceptions about its food quality, with Jia asserting that the focus should be on the quality of ingredients rather than the method of preparation [54][55]. Group 5: Future Outlook - Jia believes that overcoming this crisis will lead to significant improvements in the company's organizational capabilities [36]. - The company aims to enhance customer experience and rectify any issues identified during this challenging period [57].

Core Viewpoint - The article discusses the ongoing conflict between Jia Guolong, CEO of Xibei, and Luo Yonghao, a prominent internet celebrity, highlighting the impact of Luo's criticism on Xibei's business and the subsequent legal actions taken by Jia to defend the company's reputation [6][7][19]. Group 1: Impact on Business - Xibei's daily revenue dropped significantly, with a reported decrease of 1 million yuan on September 10 and 11, and an estimated drop of 2 to 3 million yuan on September 12 due to Luo's online attacks [14][19]. - The conflict has led to a drastic reduction in customer traffic, which Jia describes as a "cliff-like decline" [14][33]. - Jia expressed his determination to recover customer trust, stating that he believes loyal customers will return despite the current challenges [19][21]. Group 2: Legal Actions and Responses - Jia confirmed that he intends to pursue legal action against Luo, emphasizing that the decision is not impulsive but a necessary step to clarify the truth [19][20]. - Despite receiving advice to take a more conciliatory approach, Jia remains firm in his decision to confront Luo directly, indicating a strong commitment to defending Xibei's reputation [21][22]. - Jia's approach contrasts with typical customer service responses, as he prioritizes addressing the issue publicly rather than offering apologies or discounts [17][22]. Group 3: Crisis Management - Jia characterized the situation as the largest external crisis Xibei has faced, primarily due to the negative publicity generated by a high-profile individual [28][33]. - He noted that previous crises were mostly internal, related to management or strategic errors, making this external attack unprecedented for the company [33][35]. - Jia believes that overcoming this crisis will ultimately strengthen Xibei's organizational capabilities [34]. Group 4: Clarification on Product Offerings - In response to accusations of serving pre-prepared dishes, Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared meals as defined by industry standards [39][45]. - He explained that the company focuses on quality and freshness, using pre-preparation methods to enhance efficiency without compromising on the quality of the dishes served [42][46]. - Jia emphasized the importance of distinguishing between pre-preparation and pre-prepared meals, asserting that Xibei maintains high standards in its food offerings [45][46].

Core Viewpoint - The dispute between Luo Yonghao and Xibei over prepared dishes has escalated, impacting Xibei's business operations and IPO plans for 2026 [2][6]. Group 1: Dispute Details - Luo Yonghao accused Xibei of lying about not having any prepared dishes, stating that there are no national standards yet [2]. - Xibei held an all-staff meeting titled "Xibei's 18,000 Partners vs. Luo Yonghao," emphasizing their stance that they do not offer any prepared dishes [4]. Group 2: Financial Impact - Since the controversy began, Xibei has experienced a significant drop in customer traffic and revenue, with losses of 1 million yuan on September 10 and 11, and an estimated loss of 2 to 3 million yuan on September 12 [6]. - The timing of this dispute is critical as Xibei aims for a high-quality IPO in 2026, with plans for substantial growth from 2023 to 2025 [6]. Group 3: Company Background - Founded in 1988, Xibei started as a small eatery in Inner Mongolia and has grown to over 370 stores across 62 cities, employing around 18,000 people [6]. - In 2023, Xibei achieved a record of over 37.66 million customers and revenue exceeding 6.2 billion yuan [6]. Group 4: Business Diversification - Xibei is exploring diverse business models, including fast food brands like "Jia Guolong Small Pot Beef" and "Jia Guolong Chinese Burger," although some expansion plans have been scaled back [7]. - The takeaway segment has performed well, with "Xibei Quality Takeaway" generating 2 billion yuan in net sales in 2023 [9]. - The retail business, through the "Xibei Kung Fu Cuisine" brand, achieved over 340 million yuan in revenue in 2023, while the children's meal segment saw a 415% revenue increase from 2019 to 2022 [9].

Core Viewpoint - The ongoing dispute between well-known figure Luo Yonghao and the restaurant brand Xibei highlights the challenges of standardization and consumer perception in the industrialization of China's catering industry [2][5]. Group 1: Dispute Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, calling for transparency regarding the use of such items in restaurants [2][3]. - Xibei's founder, Jia Guolong, responded by stating that the dishes served to Luo's group were not pre-prepared and emphasized the restaurant's commitment to quality and transparency [2][3]. - Xibei announced that all its 370 locations would open their kitchens for customer visits to demonstrate the cooking processes [2][3]. Group 2: Definition and Standards - The definition of pre-prepared dishes is a central issue, with a new regulation set to clarify what constitutes such dishes, excluding certain items like staple foods and those prepared in central kitchens [7][9]. - Consumers generally perceive any dish that is pre-processed and not made from scratch on-site as a "pre-prepared dish," leading to a gap in understanding between consumers and the restaurant industry [9]. Group 3: Market Dynamics and Consumer Sentiment - Xibei has been exploring the pre-prepared dish market since 2019, investing significantly in central kitchen facilities to maintain quality across its numerous locations [10]. - Despite the investment, Xibei faces challenges, including a decline in customer traffic and revenue, attributed to the ongoing public scrutiny and criticism from Luo Yonghao [11][16]. - Consumer resistance to pre-prepared dishes is largely driven by price concerns, with many feeling that the cost does not match the perceived value of such offerings [15][16]. Group 4: Regulatory and Industry Implications - The controversy has prompted discussions about consumer rights, particularly the right to know about the use of pre-prepared dishes in restaurants [12][17]. - The industry is moving towards greater regulation, with national standards for pre-prepared dishes being developed, indicating a shift towards more structured market practices [19].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei has significantly impacted Xibei's operations, with a notable decline in daily revenue reported by its founder, Jia Guolong [1][3]. Group 1: Company Performance - Xibei currently operates over 370 direct stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [1]. - Jia Guolong indicated that Xibei's daily revenue dropped by 1 million yuan on September 10 and 11, and he estimated a further decline of 2 to 3 million yuan on September 12 [1]. Group 2: Leadership and Strategy - Jia Guolong has returned to the CEO position to initiate frontline changes, marking a significant moment in the company's history as it faces what he describes as the largest external crisis since its establishment [1][3]. - Despite the challenges, Jia expressed a commitment to pursue legal action against Luo Yonghao, emphasizing the importance of defending the company's reputation [3]. Group 3: Product and Market Perception - Jia clarified that while Xibei utilizes pre-preparation techniques in cooking, it does not offer purely pre-made dishes, countering misconceptions about pre-prepared food [3][4]. - He acknowledged that the food industry is moving towards industrialization and standardization, which he believes is a scientific process influenced by various factors such as materials and storage conditions [4]. Group 4: Public Relations and Communication - Jia expressed skepticism about the effectiveness of future public statements, stating that the true measure of success lies in customer experiences at the stores [4]. - Luo Yonghao has actively engaged in the discourse, suggesting that Xibei should clearly label any pre-prepared dishes served in their restaurants [10][11].