（企业公告） 1月9日，味知香发布投资者关系活动记录表，当中披露，关于"公司最近进行了组织架构的调整，主要 变化是哪些？"，味知香表示，公司本次组织架构的调整，旨在以更敏捷的方式响应B端与C端渠道客户 的差异化需求。以家庭及餐饮客户核心需求为导向，将前台聚焦于业务和产品，设立多个销售、产品业 务单元，快速捕捉并响应各个渠道的需求；中台整合供应链能力，实现中台资源与前台业务的精准对 接；后台设立财经服务部、战略组织部、效率工程部，聚焦服务保障。此次组织架构调整，为业务深度 赋能，实现对客户需求的快速响应与持续创新，通过流程再造打破部门墙，实现需求到交付的端到端拉 通，全力保障前台业务端的客户服务能力。未来公司将持续推进人才建设和组织能力升级，强化市场拓 展和客户服务能力。 针对公司开设新的熟食门店类型的考虑，味知香指出，随着消费者对便捷性的追求日益提升，为了顺应 消费群体结构变化和消费习惯升级，公司也在门店端进行优化创新改革。一方面是老店升级，通过门店 搭载O2O来打通线上线下消费场景，提升客流量；另一方面围绕半成品菜模式进一步延伸，在社区、街 边布局"现炒熟食店"新店型，进一步贴近终端消费场景。新店采用"明厨 ...

持续让顾客对品牌有感知、有心智、有口碑。 作者 | 鹤翔 出品 | 零售商业财经 ID：Retail-Finance 7月29日，大润发全新升级旗下自有品牌"润发工坊"及"好麦"（HomeSmile），并选取上海大润发泗泾店、怀德店作为轻改造试点门店，以新空间、新门 店、明厨亮灶、匠心手作等方式为目标客群打造更多健康快乐的消费场景、体验与服务。 升级自有品牌是大润发实现新财年"差异化商品战略"的重要一步，也是企业探索渐进式革新的方向之一。 对于线下零售商而言，商品力是与消费者沟通的最直接方式。为满足消费者对多元化商品的需求，大润发重点对门店中的加工课商品结构进行了迭代。 「零售商业财经」走访上海大润发泗泾店发现，面点类商品主打"手作每日鲜"，具体包括手作招牌黑猪肉大包、手作虾三鲜水饺、手作荠菜虾仁大馄饨等单 品。熟食类商品包括奥尔良风味烤鸡、日式牛肉海鲜寿喜锅、芝士牛肉卷；烘焙类商品包括手作水磨米吐司、手作水磨米麻薯、黄油大羊角、原味伯爵瑞士 卷、芝士覆盆子慕斯蛋糕等。 产品方面，新鲜健康、匠心手作是大润发本次升级自有商品的关键词。 其中，烘焙产品的变化最大，一是侧重于选用健康好料、精简配料表，以原味伯爵瑞士 ...

《报告》指出，常被舆论讨论的无堂食外卖店只是一个相对小众的经营模式，并且，无堂食外卖商家中又包含了有品牌背书的商家直营或加盟店、品 牌外卖专营店，以及"浣熊食堂""七鲜小厨"等集中厨房模式门店，诸如证地不符、假证盗证等"幽灵外卖"商家极少，外卖的整体食品安全度依然处于 较高的水平。 12月16日，上海财经大学数字经济研究院发布《2025外卖商家经营发展报告》（以下简称《报告》）。基于全国范围内的餐饮数据以及随机抽取的3 万个美团外卖商家样本，报告根据外卖商家在现实中的堂食条件，将外卖商家分为有传统堂食外卖商家、无堂食外卖商家、即提商家以及无法用堂食 和非堂食定义商家。 在此分类条件下，调研抽取的美团外卖商家样本显示，无堂食商家占比极小，仅有3%，而拥有传统堂食门店的商家占比达70%，无法用堂食和非堂 食定义商家占比15%，即提商家占12%。这一数据说明，餐饮外卖市场中，拥有实体门店的商家是绝对基石，绝大多数外卖订单都来自于后厨环境可 被监督的传统餐厅。 随着品质消费时代来临，食品安全与信任建构成为商家核心竞争力的基石。外卖消费决策已从早期侧重便捷和价格，转向了以信任与安全为核心的阶 段。《报告》指出，主动接入 ...

平台数据显示，开通"明厨亮灶"对商家经营有明显的正面影响，参与商家的单店订单量最高增长可达 5%～8.6%，消费者投诉率下降23%，开通直播的商家复购率最高提升12%，客单价也提高了8%。据了 解，今年7月，美团拼好饭与百万中小餐饮商家正式推出"百万亮厨"计划，将与20万商家打造透明开放 标杆，通过图文实况、视频直播等，向顾客即时更新真实的后厨环境；同时，还将推动100万商家升级 明厨亮灶，建设透明后厨。 具体来说，为了让顾客更便捷了解到商家的真实门店情况，拼好饭为商家开辟了专区展示门头图、店内 环境图、后厨图，支持他们把"三图"放在和商品同等重要的位置展示。为了降低中小商家的食安展示门 槛，拼好饭在行业内首创了更轻量化的"食安日记"功能，即使是拼好饭上的小商户，也可以用手机打卡 的方式，像上传朋友圈一样，随手记录后厨真实环境。最近，不少商家也开通了"明厨亮灶"后厨直播， 很多小餐馆每天午晚高峰准时开播，炒菜、装盒全程透明。 北京商报讯（记者 张天元）12月2日，北京商报记者由美团了解到，自今年7月拼好饭推出"百万亮 厨"计划以来，已有超过41万商家升级明厨亮灶。商家表示，不再通过复杂的营销方式和成本投入去找 ...

Core Insights - The article discusses the increasing trend of transparency in the food delivery industry, particularly through the "Million Bright Kitchen" initiative launched by Meituan's "Pin Good Meal" service, which aims to enhance customer trust by allowing restaurants to showcase their kitchens and food preparation processes [1][2][3] Group 1: Initiative Overview - The "Million Bright Kitchen" plan was launched in July, with over 410,000 merchants upgrading to transparent kitchen practices [1][3] - The initiative includes real-time updates of kitchen conditions through images and live broadcasts, aiming to alleviate customer concerns regarding food safety and hygiene [2][3] Group 2: Merchant Benefits - Merchants participating in the program have reported significant operational improvements, with single-store order volumes increasing by 5% to 8.6% and a 23% reduction in consumer complaints [3] - Merchants that implemented live streaming saw a maximum increase of 12% in repurchase rates and an 8% rise in average transaction value [3] Group 3: Technological Integration - The introduction of AI technology in the "Bright Kitchen" initiative allows for automatic photo enhancement and real-time monitoring of kitchen hygiene practices, ensuring food safety and quality [3] - The AI inspection feature helps identify compliance with hygiene standards, promoting a cycle of improvement among merchants [3] Group 4: Future Directions - The company plans to continue enhancing transparency and encouraging compliance among more small and medium-sized merchants while integrating well-known chain brands into the platform [3]

Core Insights - The recent opening of a new West B restaurant in Nanjing has seen overwhelming customer turnout, indicating a potential recovery in consumer trust following previous controversies [1][2] - West B has implemented significant changes in food safety measures and product offerings, aiming to restore its brand image and customer confidence [3][4][9] Group 1: Store Openings and Customer Response - West B plans to open 8 new stores by the end of the year, with the Nanjing location experiencing long queues and high customer interest on its opening day [1] - The restaurant's opening day saw a peak of 109 tables waiting, with customers reporting a one-hour wait for lunch [1] Group 2: Food Safety Measures - West B underwent 78 inspections by regulatory authorities from September to early November, with no food safety violations reported [3] - The company is committed to enhancing food safety protocols, including the introduction of "sunshine kitchens" for transparent food preparation [3] Group 3: Product Adjustments - West B has shifted to preparing dishes on-site, with only a few staple items being centrally produced, thus increasing the workload for staff [4] - The company has made adjustments to its menu, including the preparation of chicken soup on-site and the use of organic ingredients [4] Group 4: Price Adjustments - West B has reduced prices on nearly 40 dishes, with some prices reverting to levels seen a decade ago, addressing consumer complaints about high costs [5][6] - Specific price reductions include the Mongolian beef steak from 149 yuan to 128 yuan and the grassland tender lamb chop from 119 yuan to 109 yuan [6][7] Group 5: Employee Compensation - Reports indicate that West B has increased employee compensation, with additional bonuses based on performance and skill levels [8] - Employees can earn between 1,500 to 2,000 yuan in bonuses monthly, alongside a base salary, reflecting a commitment to improving staff welfare [8] Group 6: Brand Recovery Strategy - West B's recent public relations efforts have been positively received, focusing on product adjustments, price reductions, and enhanced employee compensation [9] - The company is leveraging the crisis as an opportunity for brand rejuvenation, emphasizing the importance of addressing consumer feedback and concerns [9]

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].