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 ...

Core Viewpoint - The public dispute between Xibei and entrepreneur Luo Yonghao centers around accusations of Xibei serving pre-prepared dishes, which Xibei vehemently denies, asserting that all their dishes are freshly made and not pre-prepared [1][4][6]. Group 1: Company Response - Xibei publicly thanked Luo Yonghao for his feedback but firmly opposed his accusations, stating that they will not tolerate misinformation from influential figures [1][4]. - Xibei founder Jia Guolong announced plans to sue Luo Yonghao, emphasizing that Xibei's dishes are 100% free of pre-prepared ingredients and that their profit margin does not exceed 5% [4][10]. - Xibei provided detailed production processes for 13 dishes ordered by Luo Yonghao, asserting that these dishes do not fall under the definition of pre-prepared food as per national regulations [6][12]. Group 2: Financial Aspects - Jia Guolong highlighted that Xibei's average profit margin for the first half of the year is below 5%, with raw material and labor costs being the highest expenses, each accounting for approximately 30% of total costs [10]. - Luo Yonghao's group of five spent approximately 830 yuan on their meal, which Jia Guolong argued is not an excessive price for the quality offered [10][11]. Group 3: Industry Context - The definition of pre-prepared dishes has been clarified by national regulations, which state that dishes made in central kitchens and those that undergo simple processing do not qualify as pre-prepared food [12]. - Xibei plans to launch a "Luo Yonghao special menu" in their stores, indicating a strategic response to the controversy [13].

Core Viewpoint - The company West Bie has publicly addressed accusations from influencer Luo Yonghao regarding the use of pre-prepared dishes in their restaurants, asserting that all dishes served are freshly made and not pre-prepared [1][2]. Group 1: Company Response - West Bie published a letter to customers on September 12, refuting Luo Yonghao's claims and detailing the preparation process of 13 dishes he ordered [1]. - The founder, Jia Guolong, emphasized that there are no pre-prepared dishes in their restaurants and that pre-processing is fundamentally different from pre-prepared dishes [2]. - Following the controversy, West Bie introduced a "Luo Yonghao Menu" featuring the dishes he ordered, allowing customers to choose from this list [3]. Group 2: Customer Engagement - West Bie has committed to two major promises: a "money-back guarantee" if customers find the food unsatisfactory and the option for customers to tour the kitchen to see how dishes are prepared [3]. - The restaurant has also launched a "Luo Yonghao Set Meal" that includes 13 dishes, which can be customized by customers [2]. Group 3: Industry Perspective - Jia Guolong acknowledged the potential benefits of pre-prepared dishes in terms of food safety, cost control, and efficiency, indicating that they represent a future trend in the industry [3]. - He clarified that while West Bie does not currently use pre-prepared dishes, he does not criticize the concept as a whole [3].

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].