西贝风波已经过去近2个月，期间曾有传言西贝发生闭店潮。11月11日西贝公关部曾对外表示西贝年内 陆续将开店8家。11月22日，西贝官方公布门店名单中的"西贝南京砂之船店"开业。据报道，开业当日 现场出现排队情况，午餐排队需1小时，最高峰排队109桌。同时，开业当日，不少顾客发现多个菜品价 格有下调，西贝降价话题也再次冲上热搜。 西贝人气爆棚，是否证明消费者信任已经被修复？ 经历这次危机，西贝的基本面到底怎么样？ 通过渠道了解多位西贝内部员工，努力还原一个真实的西贝现状。 食安检查：官方78次监察0处罚 食品安全是消费者长期关心的议题。西贝此次风波，本质上是人们对西贝食品安全的质疑。据西贝食安 团队了解到，风波发生后，西贝被持续举报，9月-11月上旬，西贝全国累计接受各级监管部门检查78 次，无一起食品安全处罚。 西贝公关部对此回应表示：相关信息属实，"食安置顶"是西贝的重要战略，西贝后续会以更科学、合规 的方式开放后厨，严格依据食安新规，12月1日在全国落地"阳光厨房"，实现店店直播后厨。 相关资料显示，西贝从2014年开始在餐饮行业内率先打造明厨亮灶，门店各档口均可直接看到菜品制作 过程。此后明厨亮灶逐步变 ...

Core Viewpoint - The "Xibei pre-made dish" controversy has created both challenges and opportunities for the restaurant industry, prompting many businesses to adapt by emphasizing "freshly made" dishes and transparency in food preparation [1][2]. Group 1: Industry Response to Pre-made Dishes - Many restaurant businesses are reluctant to label themselves as "pre-made dish" providers, yet consumer perception suggests that pre-made dishes may be a necessary choice for chain restaurants [2][8]. - The rising operational costs, including labor and rent, are pushing chain restaurants to consider pre-made dishes as a means to reduce costs and improve efficiency [2][8]. - A significant portion of the restaurant market relies on central kitchens and pre-made processing, allowing for simplified cooking processes in-store [2][8]. Group 2: Consumer Sentiment - Approximately 50% of surveyed consumers do not accept pre-made dishes, and over 60% oppose their presence in restaurants, indicating a strong consumer resistance [2][3]. - Consumers associate pre-made dishes with a lack of freshness and quality, leading to a perception of deception when restaurants market "freshly made" dishes that are actually pre-made [3][8]. Group 3: Transparency and Adaptation - In response to the controversy, many restaurants are focusing on "freshly made" offerings and adopting "open kitchens" to showcase food preparation processes, thereby enhancing consumer trust [3][4]. - Some small and medium-sized restaurant brands are prominently advertising their lack of pre-made dishes to attract customers [4][6]. - Notable chain restaurants, including Xibei, are also making significant changes, such as rebranding and altering their menus to emphasize fresh ingredients and cooking methods [6][7]. Group 4: Balancing Pre-made and Freshly Made - There is a clear distinction between consumer perceptions of pre-made dishes and the standards set for them, with many consumers associating pre-made dishes with negative attributes [8][9]. - Successful examples, such as Salia and Laoxiangji, demonstrate that transparency in food preparation can lead to consumer acceptance of pre-made dishes when they are clearly communicated [9][10]. - The current situation presents an opportunity for small and medium-sized restaurants to attract consumers seeking authentic and freshly made dishes while navigating the challenges faced by larger chains [9][10].

Core Insights - The "Xibei pre-made dish" controversy has created significant public pressure on Xibei and other restaurant businesses, but it also presents opportunities for transformation in the industry [1][2] - Many restaurant companies are shifting towards "made-to-order" and "transparent kitchen" models to regain consumer trust and improve their image [3][4] Industry Trends - Despite reluctance to adopt the "pre-made dish" label, many chain restaurants may find it necessary due to operational demands for standardized and efficient service [2][8] - Rising operational costs, including labor and rent, are pushing restaurants to consider pre-made dishes as a cost-saving measure [2][8] - A significant portion of the restaurant market is already utilizing central kitchens and pre-made processing, which simplifies the cooking process and reduces costs [2][8] Consumer Sentiment - Approximately 50% of surveyed consumers reject pre-made dishes, with over 60% opposing their presence in restaurants, indicating a strong consumer preference for freshly prepared meals [2][3] - Consumers associate pre-made dishes with a lack of freshness and quality, leading to a negative perception of restaurants that do not transparently disclose their food preparation methods [3][8] Response from Restaurants - In response to the controversy, many restaurants are emphasizing "made-to-order" and showcasing their cooking processes to enhance transparency and consumer trust [3][4] - Some smaller restaurant brands are prominently advertising their lack of pre-made dishes to attract customers, while larger chains like Xibei are also making significant branding changes to align with consumer expectations [6][7] Balancing Pre-made and Fresh - There is a notable disconnect between consumer perceptions of pre-made dishes and the actual standards of pre-made food in the industry, which can lead to misunderstandings [8][9] - Transparency in food preparation can help bridge the gap between consumer expectations and restaurant practices, allowing for a potential coexistence of pre-made and freshly prepared dishes [8][9]

Core Viewpoint - The National Market Supervision Administration has released a draft regulation aimed at enhancing food safety responsibilities for third-party online food delivery platforms and their partnered restaurants, focusing on clearer labeling and stricter oversight measures. Group 1: Key Highlights of the Draft Regulation - The draft requires platforms to label restaurants that do not offer dine-in services with a "no dine-in" sign, which is expected to improve consumer confidence regarding food safety [1][2] - The regulation emphasizes the implementation of "Internet + Bright Kitchen" video monitoring, allowing consumers to view the cooking process in real-time, thereby increasing transparency and trust [2][3] - A "one certificate, one store" model is proposed to prevent the use of the same business license for multiple online stores, addressing the issue of "ghost restaurants" that lack physical locations [3][5] Group 2: Industry Reactions and Implications - Restaurant operators express that the new regulations will help eliminate unfair competition from non-compliant businesses, allowing compliant operators to compete based on quality and service [3][4] - Experts highlight that the draft addresses critical issues in food safety regulation, such as the need for better scrutiny of online food service providers and the challenges of cross-regional operations [4][5] - The draft is seen as a step towards more refined, standardized, and regulated food safety oversight in the online food delivery sector, with a focus on consumer rights and safety [4][5]

Core Viewpoint - The implementation of the "Transparent Kitchen" initiative in Guangzhou has significantly influenced consumer behavior, leading to increased trust and sales in restaurants that adopt this transparency model [1][3][4]. Group 1: Consumer Behavior - Tourists and locals are increasingly checking the cleanliness and cooking practices of restaurants through apps before dining, indicating a shift towards prioritizing food safety and quality [1]. - The "Transparent Kitchen" feature allows consumers to view live feeds of restaurant kitchens, enhancing their confidence in food safety and preparation [3]. Group 2: Restaurant Performance - The "Chicken Master" restaurant experienced a surge in sales during the National Day holiday, with daily sales exceeding 100 chickens, attributed to the implementation of the "Transparent Kitchen" [3]. - The "Jiaxiangyuan Stone Mill Rice Noodle" restaurant also reported increased sales, benefiting from the visibility provided by the "Transparent Kitchen" feature [3]. Group 3: Industry Initiatives - A collaboration between China Telecom Guangdong and Meituan has led to the development of a client application that enables real-time monitoring and management of restaurant kitchens, promoting the "Transparent Kitchen" initiative [4]. - As of mid-September, over 300,000 merchants and 6,000 chain stores have participated in the "Transparent Kitchen" program, indicating widespread adoption across the industry [4].

Core Viewpoint - Meituan Waimai is enhancing its "Mingchu Liangzao" initiative by providing subsidies to more merchants, aiming to promote transparency in food preparation and increase consumer trust [1][2]. Group 1: Initiative Details - The "Mingchu Liangzao" program was launched earlier this year, allowing merchants to apply for live streaming of their kitchens, with consumers able to recommend merchants for participation [1]. - Meituan is offering hardware and installation subsidies, as well as platform traffic support, to help quality food safety merchants develop better [1]. - A total investment of 100 billion yuan is planned to support the initiative, which aims to cover 100,000 stores and strengthen industry infrastructure [1]. Group 2: Participation and Impact - As of mid-September, 300,000 merchants, over 3,000 chain brands, and 60,000 chain stores have joined the "Mingchu Liangzao" program [1]. - Merchants participating in the program have seen order volume increase by 5% to 8.6%, a 23% reduction in consumer complaints, and a 12% increase in repurchase rates [2]. - Positive consumer feedback has increased, with keywords like "trustworthy," "clean," and "hygienic" rising from 12% to 35% in reviews [2]. Group 3: Technological and Operational Support - Meituan has launched a dedicated channel for "Mingchu Liangzao" on its app, enhancing visibility and resources for participating merchants [3]. - The company is providing free AI inspection capabilities to identify non-compliance behaviors in kitchens [3]. - Future investments will focus on improving camera hardware and data synchronization to enhance the live streaming experience [3]. Group 4: Pilot Programs - Pilot programs for "Mingchu Liangzao" have been initiated in provinces such as Zhejiang, Jilin, and Gansu, allowing merchants to showcase food preparation live [4].

Group 1 - Southbound funds net bought Hong Kong stocks worth 9.838 billion HKD on September 19 [1] - Notable net purchases included 2.24 billion HKD in Shankou Holdings, 1.727 billion HKD in Alibaba-W, and 1.07 billion HKD in the Tracker Fund [1] - Southbound funds have continuously net bought Alibaba for 21 days, totaling 57.82789 billion HKD, and have net sold Tencent for 5 days, totaling 1.62824 billion HKD [1] Group 2 - Shankou Holdings announced a share buyback plan of up to 100 million USD, with a maximum buyback price of 17 HKD per share [3] - Citigroup reported that the recent price drop of Pop Mart (9992.HK) is due to concerns over LABUBU resale prices, but does not indicate a decline in IP popularity [3] - Meituan will provide larger subsidies for the "Bright Kitchen" initiative, increasing the subsidy amount to 500 million HKD to enhance kitchen transparency for merchants [3]

Core Viewpoint - Meituan Waimai is enhancing its "Mingchu Liangzao" initiative by providing subsidies to more merchants, aiming to improve transparency in operations and build consumer trust [1] Group 1: Initiative Details - As of mid-September, 300,000 merchants, over 3,000 chain brands, and 60,000 chain stores have participated in the "Mingchu Liangzao" program [1] - Starting from September, various restaurants have reported receiving new hardware subsidies from the delivery platform, with some outstanding merchants receiving cash assistance ranging from thousands to tens of thousands, with the highest single amount reaching 50,000 [1] Group 2: Financial Commitment - Meituan Waimai will increase its "Mingchu Liangzao" subsidy to 500 million, aimed at helping merchants enhance kitchen transparency and collectively boost consumer trust [1]

Group 1 - Meituan has announced an increase in subsidies for the "Mingchu Liangzao" program to 500 million yuan, aimed at helping restaurants enhance kitchen transparency and build consumer trust [1] - As of mid-September, 300,000 merchants, over 3,000 chain brands, and 60,000 chain stores have participated in the "Mingchu Liangzao" initiative [1] - Starting from September, Meituan will provide larger hardware subsidies and cash assistance to merchants, with cash support ranging from thousands to tens of thousands of yuan, and a maximum single payment of 50,000 yuan [1] Group 2 - The "Mingchu Liangzao" program allows restaurants to showcase their kitchens to consumers, thereby improving transparency in operations [1] - Merchants can apply for subsidies through self-recommendation or referrals, and must complete equipment installation, continuous online broadcasting, and verification to receive cash subsidies [1]

Group 1 - Meituan Waimai announced an increase in subsidies for the "Mingchu Liangzao" program to 500 million yuan to help merchants enhance kitchen transparency [2] - As of mid-September, 300,000 merchants, over 3,000 chain brands, and 60,000 chain stores have participated in the "Mingchu Liangzao" initiative [2]