Core Viewpoint - Xibei is implementing a series of apology and rectification measures in response to the "pre-made food" controversy, including adjustments to cooking processes and ingredient sourcing [1][3]. Summary by Sections Rectification Measures - Xibei announced plans to shift from centralized kitchen processing to on-site cooking at stores, aiming to complete these changes by October 1 [1][3]. - Specific adjustments include switching to non-GMO soybean oil for all dishes, preparing children's meals on-site, and modifying the preparation of various signature dishes [1][3]. Operational Challenges - The transition to on-site cooking will likely increase labor costs due to the need for skilled chefs and additional training for existing staff [3][4]. - The adjustments may also lead to higher food waste and require more kitchen space and equipment, potentially affecting overall efficiency [3][4]. Financial Implications - Xibei's average profit margin of 5% may be further compressed due to increased operational costs from the changes [5]. - Comparatively, Xibei's profit margin is positioned in the middle range within the industry, with competitors like KFC and Haidilao reporting higher margins [5][6]. Market Conditions - The overall restaurant industry is facing challenges, with a reported 4.3% growth in national dining revenue, but a decline in revenue growth for larger establishments [6][7]. - Xibei has experienced a significant drop in customer traffic following the controversy, with daily revenue losses estimated at 1 million to 3 million yuan [6][7]. Consumer Trust Issues - Xibei's shift towards a "family-friendly restaurant" model, focusing on children's meals, raises concerns about regaining consumer trust, particularly regarding food safety and ingredient transparency [10][12]. - The controversy surrounding pre-made foods has highlighted a disconnect between industry standards and public perception, complicating Xibei's efforts to rebuild trust with consumers [12].

Core Viewpoint - The article discusses the debate surrounding frozen broccoli, particularly its preservation methods, nutritional value, and consumer preferences, highlighting the differences between frozen and fresh produce [1][12]. Group 1: Reasons for Freezing Broccoli - Broccoli is commonly frozen to extend its shelf life and maintain nutritional value, as fresh vegetables lose nutrients over time during transportation and storage [3][4]. - The transportation time for fresh broccoli varies significantly, with some reaching markets within 48 hours, while others may take several days, impacting freshness and nutrient retention [2][3]. - Frozen vegetables can provide year-round availability and price stability, which is crucial for restaurant chains [4]. Group 2: Freezing Process - The freezing process involves harvesting broccoli on the same day or the next, followed by quick processing that includes blanching and rapid freezing at temperatures between -20 to -30 degrees Celsius [5][6]. - Blanching, or "killing green," is a critical step that deactivates enzymes that can degrade nutrients, ensuring that frozen vegetables maintain their quality over time [6][7]. Group 3: Nutritional Value of Frozen Broccoli - Nutritional experts suggest that frozen broccoli can have comparable nutritional value to fresh broccoli, especially when fresh produce has been stored for several days [7][10]. - Studies indicate that while fresh vegetables may initially have higher vitamin C content, frozen vegetables can surpass them in nutrient retention over time due to reduced degradation [8][9]. - The shelf life of frozen broccoli can extend up to two years without the need for preservatives, making it a practical option for consumers [11]. Group 4: Consumer Preferences and Market Trends - There is a growing acceptance of frozen vegetables among consumers, with recommendations from dietary guidelines treating frozen and fresh produce equally [12]. - Despite the higher retail price of frozen broccoli compared to fresh, there is a demand from both restaurants and home users, particularly among busy individuals seeking convenience [12]. - Nutritional experts advise against home freezing of vegetables, as industrial freezing processes are more effective in preserving quality and safety [13].

Core Viewpoint - The nutritional value of frozen broccoli is generally lower than that of freshly picked broccoli but higher than that of broccoli stored at room temperature for more than three days [1][15]. Group 1: Freshness and Supply Chain - The debate around pre-prepared dishes has highlighted the importance of ingredient freshness, particularly broccoli [2]. - Broccoli is grown across most regions in China, with a quick transportation time of about 2 hours from the harvesting site to major markets in Beijing [4]. - In contrast, the time taken for broccoli to reach local markets can range from 3 to 6 days, depending on the distance from the production area [5]. Group 2: Freezing Technology - Frozen preservation is a common method for extending the shelf life of vegetables, as it slows down enzymatic activity and microbial growth [6]. - The freezing process involves harvesting, pre-treatment (blanching), and rapid freezing to maintain nutritional quality [8][9]. - Proper freezing techniques can prevent nutrient loss and maintain the quality of the vegetables over time [10]. Group 3: Nutritional Comparison - Studies indicate that the nutritional content of frozen broccoli can be comparable to that of fresh broccoli, particularly in terms of vitamin C and folate [12][13]. - Research shows that while fresh vegetables lose vitamin C rapidly when stored at room temperature, frozen vegetables can retain their nutritional value over time [15]. - Frozen broccoli can have a shelf life of up to 2 years without the need for preservatives, making it a practical choice for consumers [16]. Group 4: Market Demand and Consumer Behavior - The retail price of frozen broccoli is often higher than that of fresh broccoli, reflecting its processing and preservation methods [18]. - Frozen vegetables are increasingly popular among busy consumers, such as fitness enthusiasts and working parents, due to their convenience and extended shelf life [18]. - Nutritionists recommend that while frozen vegetables are a good option, home freezing may not achieve the same quality as commercial freezing [19].