Core Viewpoint - The controversy surrounding "pre-prepared dishes" initiated by Luo Yonghao and Xibei has evolved into a deep discussion within the restaurant industry, highlighting consumer rights to information and the long-standing conflict between industrialized production and consumer expectations [1][2][4]. Group 1: Consumer Rights and Trust - The public dispute between Xibei and Luo Yonghao is fundamentally a trust game concerning consumer rights, with differing definitions of "pre-prepared dishes" at the center of the argument [4][6]. - Xibei's perspective aligns with upcoming national regulations, asserting that their dishes do not qualify as pre-prepared unless fully cooked and packaged in a factory [4][6]. - Consumer perception is subjective, often equating any dish not freshly cooked on-site as pre-prepared, leading to a disconnect between expectations and reality [6][7]. Group 2: Industry Dynamics and Challenges - The debate touches on a structural contradiction in modern chain restaurants: the need for industrialized production versus consumer desire for fresh, flavorful experiences [8][9]. - Central kitchens and pre-preparation techniques are essential for operational efficiency, reducing labor costs by over 30% and increasing output efficiency by four times [8][9]. - Consumer resistance to pre-prepared dishes stems from concerns about the loss of culinary experience and the perception of value when high prices are associated with simple reheated meals [9]. Group 3: Transformation of Dining Ecosystem - The ongoing discussion about consumer rights is driving a transformation in the dining ecosystem within shopping centers, which are increasingly seen as key attractions rather than mere food providers [10][16]. - Data indicates that the proportion of dining establishments in shopping centers is projected to rise from 27.4% in 2022 to 29.5% by 2024, reflecting a shift towards more diverse and experiential dining options [10][12]. - The need for transparency in food preparation processes is becoming a critical factor for shopping centers when selecting dining brands, as consumer trust is a valuable asset [16][17]. Group 4: Future Opportunities and Strategies - Brands that emphasize fresh cooking are likely to gain traction, as the controversy creates opportunities for those committed to traditional cooking methods [18]. - Examples of brands that have successfully positioned themselves around fresh cooking include Xianlali and Fei Dazhu, which highlight their commitment to freshly prepared dishes [18]. - The industry is being compelled to find a balance between operational efficiency and consumer experience, with transparent communication being essential for building trust [18].