Core Viewpoint - The recent public dispute between the restaurant chain Xibei and internet celebrity Luo Yonghao highlights the differing perceptions of prepared dishes between consumers and restaurant operators, as well as consumer concerns regarding the transparency of information about the use of prepared dishes in restaurants [1] Group 1: Regulatory Developments - The Chinese State Council's Food Safety Committee has organized multiple departments to expedite the formulation of national standards for prepared dishes and promote transparency in their use within the restaurant sector, thereby better protecting consumer rights [1] - A notification issued last year defined prepared dishes at the national level, stating that they do not contain preservatives and are pre-processed for heating or consumption, excluding staple foods [1] - The National Market Supervision Administration clarified that dishes made in central kitchens by chain restaurants do not fall under the category of prepared dishes [1] Group 2: Consumer Perception and Market Trends - The rapid industrialization of the restaurant sector has led to a significant increase in the use of semi-finished products, enhancing kitchen efficiency, while the business model has evolved to combine central kitchens with chain stores [2] - Despite the growth of the prepared dish market, which is projected to reach 674.9 billion RMB by 2030 with a compound annual growth rate exceeding 10%, challenges such as incomplete standards and low consumer trust persist [2] - The ongoing consumer debate emphasizes the need for transparency regarding the use of prepared dishes, with consumers expressing a preference for clear labeling of such products [2][3] Group 3: Consumer Rights and Industry Practices - The Consumer Rights Protection Law in China grants consumers the right to know the true nature of the products or services they purchase, which aligns with the push for clear labeling of prepared dishes in restaurants [3] - Some regions, including Guangdong, Shanghai, and Hunan, are actively exploring measures to promote transparency in the use of prepared dishes, such as requiring labels that indicate "prepared dishes" or "central kitchen production" [3] - Researchers suggest that if operators proactively disclose their definitions of prepared dishes, they could gain consumer trust and benefit from a market return based on integrity [3]

Core Viewpoint - The State Council's Food Safety Office is taking significant measures to address the growing public interest in pre-prepared meals by organizing relevant departments to expedite the formulation of national standards for these products [1] Group 1 - The State Council's Food Safety Office has prioritized the issue of pre-prepared meals due to widespread public concern [1] - Relevant departments such as the Ministry of Industry and Information Technology, the Ministry of Commerce, the National Health Commission, and the State Administration for Market Regulation are involved in the research and development of standards [1] - The initiative aims to enhance consumer rights by promoting transparency in the use of pre-prepared meals in the catering sector [1]

Core Viewpoint - The discussion surrounding pre-prepared meals highlights the need for transparency and clear definitions in the industry to build consumer trust and address concerns [2][3][5] Group 1: Consumer Trust and Transparency - Consumers need clear information on which meals are pre-prepared and which are freshly made to make informed choices [2][3] - Trust in the food industry is built over time and can be easily damaged by unclear labeling or unexpected pre-prepared meals [3] - The establishment of national standards for pre-prepared meals is crucial to resolving current controversies and aligning consumer expectations with industry practices [2][4] Group 2: Industry Segmentation - The restaurant industry is diverging into two paths: "efficiency-oriented" dining, which embraces pre-prepared meals for speed and standardization, and "experience-oriented" dining, which emphasizes fresh cooking and culinary skill [4] - Examples of efficiency-oriented dining include chains like KFC and Sally's, where consumers are aware of the pre-prepared nature of the food [4] - Experience-oriented dining is characterized by restaurants that promote fresh cooking and engage customers through live kitchen broadcasts, appealing to those who value the cooking process [4] Group 3: Market Dynamics and Consumer Choice - The pre-prepared meal sector has grown significantly, with both restaurants and households increasingly incorporating these products into their routines [5] - The perception that pre-prepared meals are inferior or unsafe is challenged by the fact that reputable companies prioritize food safety and quality, often using better ingredients than some small eateries [5] - Ultimately, consumers hold the power to choose what they eat, and their trust and acceptance are vital for the sustainable development of the pre-prepared meal industry [5]

Core Viewpoint - The debate between Xibei and Luo Yonghao has shifted public attention back to offline restaurants, highlighting the need for national standards for prepared dishes, which is crucial for resolving current controversies in the industry [1] Group 1: Industry Standards and Consumer Perception - There is a strong call for the establishment of national standards for prepared dishes, as the current definitions vary significantly between consumers, businesses, and policy documents [1] - Consumers have their own criteria for what constitutes "freshly made," which may not align with official definitions, indicating the importance of incorporating consumer experiences into the standard-setting process [1] - The establishment of standards should consider both industry trends and consumer acceptance to achieve broad consensus [1] Group 2: Trust and Transparency in the Restaurant Industry - Trust is fundamental in the restaurant industry, whether in casual eateries or high-end dining, and can be easily damaged by unclear practices regarding prepared dishes [2] - Transparency in disclosing which dishes are prepared and which are freshly made is essential for building consumer trust and allowing them to make informed choices [2] Group 3: Market Segmentation in the Restaurant Industry - The restaurant industry is evolving into two distinct paths: "efficiency-oriented" restaurants that utilize prepared dishes for speed and standardization, and "experience-oriented" restaurants that emphasize fresh cooking and culinary skills [3] - Prepared dishes have become a significant industry, with many restaurants and households incorporating them into their meals, indicating a growing acceptance of this segment [3] - The perception that prepared dishes are inherently inferior or unsafe is challenged by the fact that reputable companies often prioritize food safety and quality, sometimes even exceeding the standards of smaller establishments [3] Group 4: Consumer Choice and Industry Sustainability - As prepared dishes become a part of daily life, it is crucial to emphasize that the ultimate choice of what to eat lies with consumers, whose trust and recognition are vital for the sustainable development of the industry [4]

Core Viewpoint - The upcoming national standard for prepared dishes will clarify the definition and scope of prepared foods, excluding ready-to-eat and ready-to-assemble products from the category of prepared dishes, while including ready-to-cook and ready-to-heat products [2][3]. Group 1: Definition and Scope of Prepared Dishes - The draft national standard for prepared dishes, led by the National Health Commission, will soon be open for public consultation, marking the first national standard for this category [2]. - Prepared dishes are defined as products made from one or more edible agricultural products, processed through industrial pre-preparation methods, and requiring heating or cooking before consumption [3]. - Ready-to-eat products are those that are fully cooked and can be consumed directly, while ready-to-assemble products require minimal preparation [2][3]. Group 2: Industry Development and Market Potential - The discussion at the prepared dishes national standard meeting included measures to enhance industry development, such as increasing entry barriers for prepared dish companies and requiring clear labeling in the restaurant sector [4]. - The penetration rate of prepared dishes in China is currently estimated at 10%-15%, with projections to rise to 15%-20% by 2030, potentially reaching a market size of 1.2 trillion yuan [4]. - In comparison, the penetration rates in the U.S. and Japan exceed 60%, indicating significant growth potential for the Chinese prepared dish market [4].

Core Viewpoint - The upcoming national standard for prepared dishes in China will clarify the definition and scope of prepared dishes, excluding ready-to-eat and ready-to-assemble products from this category [1][2]. Group 1: Definition and Scope of Prepared Dishes - The national standard will adopt an exclusion method to define prepared dishes, stating that ready-to-eat and ready-to-assemble products do not qualify as prepared dishes [1]. - Prepared dishes are defined as those that undergo industrial pre-processing, such as washing, cutting, and cooking, and are intended to be consumed after heating or cooking [2]. - The current penetration rate of prepared dishes in China is only 10%-15%, with expectations to rise to 15%-20% by 2030, indicating significant market expansion potential [3]. Group 2: Industry Development and Regulation - Measures discussed to promote the development of the prepared dish industry include raising entry barriers for companies and requiring clear labeling of prepared dishes in restaurants [3]. - The China Chain Store & Franchise Association aims to collaborate with government departments to refine industry standards, particularly regarding the labeling of prepared dishes in the food service sector [3].

Core Viewpoint - The public debate initiated by internet celebrity Luo Yonghao regarding the pre-prepared food industry has highlighted the necessity for standardized regulations in China's pre-prepared food market, which is projected to reach a scale of 4.85 trillion yuan in 2024, reflecting a year-on-year growth of 33.8% [3][4][5]. Industry Overview - The pre-prepared food industry is not inherently negative but is a natural trend in modern food production, with many international fast-food chains already utilizing pre-prepared meals on a large scale [3][4]. - The lack of a national standard for pre-prepared food in China is a significant issue, despite the existence of local and industry-specific standards [4][5]. Regulatory Developments - In March 2024, a joint notice from six government departments provided a definition and scope for pre-prepared food, addressing public confusion about the category [4][5]. - The notice serves as a guiding document rather than a binding national standard, indicating the need for a comprehensive and enforceable national standard to ensure food safety and consumer rights [4][5]. Consumer Concerns - Public opposition to pre-prepared food often stems from concerns over safety and transparency rather than the concept itself, highlighting the need for clear standards and regulations [4][5]. - The call for transparency in the pre-prepared food sector includes demands for restaurants to disclose the use of such products, which is seen as a fundamental consumer right [5][6]. Future Directions - The development of a mandatory national standard for pre-prepared food is essential for the industry's long-term growth, as it would impose legal accountability on food service providers [5][6]. - The recent public debate has increased awareness and demand for standards in the pre-prepared food sector, creating a conducive environment for future discussions and regulations [6].

Core Viewpoint - The public debate surrounding "pre-prepared dishes" has intensified, highlighting the clash between consumer rights and corporate representation in the restaurant industry, especially as national standards for pre-prepared dishes are about to be established [3][17]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the use of frozen ingredients and additives in restaurants, offering a reward of 200,000 yuan for proof of restaurants that do not use such materials [1][9]. - Li Jian emphasized that the focus should be on the safety and quality of ingredients rather than the debate over pre-prepared versus freshly cooked dishes, arguing that consumers care more about scientifically proven health benefits [2][5]. Group 2: Luo Yonghao's Position - Luo Yonghao's live stream criticized the restaurant West Be, labeling its offerings as expensive and of poor quality, while advocating for transparency in the use of pre-prepared dishes [1][10]. - Luo's stance is not against pre-prepared dishes per se, but rather aims to promote transparency and consumer awareness regarding their use in restaurants [10][17]. Group 3: Industry Standards and Definitions - The debate has underscored the lack of clear definitions and standards for pre-prepared dishes in the restaurant industry, leading to confusion among consumers and businesses alike [3][15]. - A national standard for pre-prepared dishes is expected to be released soon, which will help clarify what constitutes a pre-prepared dish and improve communication between regulators, businesses, and consumers [17]. Group 4: Misconceptions and Risks - Li Jian pointed out that the notion that all frozen ingredients equate to pre-prepared dishes is misleading, as many small restaurants may use fresh ingredients that are not necessarily safe [8][14]. - The potential risks associated with freshly cooked meals, such as pesticide residues and unregulated meat, were highlighted, suggesting that frozen ingredients can sometimes be a safer option [8][14].

Core Viewpoint - The recent controversy surrounding pre-prepared meals (pre-cooked dishes) has highlighted the need for clearer national standards and regulations in the industry, particularly in response to consumer concerns about quality and transparency [1][4][6]. Group 1: Industry Overview - The pre-prepared meal market in China has rapidly grown to a scale of $148.9 billion, making it the largest globally, despite a market penetration rate of less than 15%, significantly lower than the 60% rates seen in the US and Japan [2][3]. - The US pre-prepared meal market is projected to reach $47.56 billion by 2024, with a market penetration of 18.3%, while Japan's market has surpassed 10 trillion yen, indicating a more mature industry compared to China's [2]. Group 2: Consumer Concerns - Consumers express dissatisfaction with pre-prepared meals due to perceived high prices and low quality, leading to a disconnect between expectations and actual dining experiences [4][5]. - The primary consumer demographic for pre-prepared meals includes urban workers, particularly those under 35 and those over 35, with differing expectations regarding meal preparation and quality [3][4]. Group 3: Regulatory Needs - There is a pressing need for the establishment of national standards for pre-prepared meals, as current regulations are not mandatory and vary significantly across regions [3][6]. - Local governments have begun to implement various standards and guidelines, but a unified national framework is necessary to ensure consistency and consumer protection [6][8]. Group 4: Quality Assurance - Quality control remains a critical issue for the pre-prepared meal industry, with consumer trust being undermined by incidents involving substandard ingredients and excessive additives [5][7]. - The Japanese pre-prepared meal market demonstrates that strict food safety standards and reasonable pricing can lead to high consumer satisfaction and market success [5]. Group 5: Industry Development Strategies - The industry should focus on categorizing restaurants and pre-prepared meal providers to enhance consumer choice and ensure fair trading practices [8]. - There is a call for reducing the reliance on deep processing and instead leveraging advanced cold chain logistics to maintain the authenticity and quality of Chinese cuisine [9].

Core Viewpoint - The debate over the definition of "pre-prepared dishes" has been reignited by a public dispute involving prominent figures in the restaurant industry, particularly focusing on the claims made by Luo Yonghao regarding the use of pre-prepared dishes at Xibei [1][2]. Group 1: Company Responses - Xibei's CEO, Jia Guolong, firmly stated that none of the dishes served in their restaurants are pre-prepared, emphasizing that they utilize a central kitchen for certain pre-processing tasks but cook on-site [1][9]. - Following the controversy, Xibei released a detailed letter to customers outlining the preparation processes of 13 dishes ordered by Luo Yonghao, demonstrating their commitment to transparency [3][10]. Group 2: Regulatory Definitions - The official definition of "pre-prepared dishes" was established by the State Administration for Market Regulation and other departments, clarifying that these dishes must undergo industrial pre-processing and be packaged for retail, excluding items that can be consumed without heating [7][8]. - The new regulations specify that pre-prepared dishes do not include staple foods or ready-to-eat items, which further narrows the scope of what constitutes a pre-prepared dish in the restaurant context [8][12]. Group 3: Industry Standards and Consumer Perception - The introduction of the official definition in March 2024 is seen as a significant step towards standardizing the pre-prepared dish industry, which previously lacked uniformity in definitions and standards [14][15]. - There is a noted disconnect between public understanding of "pre-prepared dishes" and the regulatory definitions, indicating a need for better consumer education regarding food preparation practices in restaurants [11][18]. - The industry is calling for a unified national standard for pre-prepared dishes to ensure safety and quality, with ongoing efforts to develop comprehensive guidelines [16][17].