Core Insights - The recent "pre-made dish controversy" has highlighted the challenges faced by the restaurant industry, including slowing growth and rising costs, prompting many businesses to seek new strategies for survival [2][3][12] - Consumer trust issues regarding pre-made dishes have emerged, as many customers remain skeptical about safety, health, and freshness, leading to a significant impact on restaurant operations [4][12] Group 1: Industry Challenges - The restaurant industry is experiencing a slowdown in revenue growth, with national dining revenue for the first half of 2025 reaching 27,480 billion, a year-on-year increase of only 4.3%, while the growth rate for large-scale dining establishments has decreased by 3.6% [3] - The shift towards pre-made dishes is seen as a potential solution for cost reduction and efficiency, but consumer resistance poses a significant barrier [2][3] Group 2: Consumer Trust and Response Strategies - Many restaurants are adopting live streaming as a method to showcase the cooking process, thereby enhancing transparency and potentially rebuilding consumer trust [5][6][12] - The trend of "kitchen live streaming" has gained traction, with restaurants like "Mr. Rice" and "Old Country Chicken" engaging audiences by allowing them to witness the cooking process in real-time [7][9] - Some restaurants are also implementing ingredient traceability initiatives, inviting consumers to see the entire supply chain from sourcing to serving, which can help alleviate concerns about pre-made dishes [12][13] Group 3: Innovative Approaches - Restaurants are encouraged to invite industry experts and consumers to observe the central kitchen processes, thereby demonstrating product quality and safety [13] - Offering tasting sessions for pre-made dishes in-store can help consumers experience the flavors firsthand, allowing for feedback and continuous improvement [13] - These innovative strategies aim to meet the demand for transparency and can help restaurants attract more customers while addressing the challenges posed by the pre-made dish controversy [12][13]