Core Viewpoint - The article discusses the restaurant industry's use of pre-prepared meals, emphasizing that the focus should not be on whether meals are pre-prepared but rather on the value, pricing, and experience offered to consumers [3][4][5]. Group 1: Consumer Perception and Pre-prepared Meals - Consumers are already heavy users of pre-prepared meals, and the success of these products in e-commerce indicates a lack of discrimination against them [4]. - The debate over the definition of pre-prepared meals is deemed irrelevant; what matters is the product's pricing, positioning, and taste [4][5]. - Major brands like KFC, McDonald's, and Haidilao do not engage in discussions about whether their meals are pre-prepared, focusing instead on delivering value and experience [4][5]. Group 2: Brand Strategy and Consumer Experience - Successful brands provide unique experiences that justify their pricing, such as KFC and McDonald's offering consistency and hygiene, while Haidilao emphasizes service and emotional connection [5][6]. - Brands like Mizuki Ice City and Salia focus on delivering exceptional value without over-explaining their offerings [6]. - The article suggests that brands should not confront consumer criticisms about pricing but instead maintain a confident stance regarding their pricing strategies, indicating that some consumers may simply not be the right fit for their offerings [7].

Core Viewpoint - The article discusses the absurdity and complexity of the public relations crisis faced by Xibei, highlighting the impact of social media and consumer expectations on business operations and reputation management [2][10][36]. Group 1: Timeline of Events - The controversy began on September 10, 2025, when Luo Yonghao criticized Xibei on Weibo for using pre-prepared dishes, leading to a series of escalating responses from Xibei's founder, Jia Guolong [12][14]. - Over the course of 125 days, Xibei underwent a complete public relations cycle, including denial, legal threats, media investigations, and ultimately, an apology and menu adjustments [4][10]. - By January 2026, Xibei closed 102 stores, accounting for approximately 30% of its total locations, affecting around 4,000 employees [5][7]. Group 2: Consumer Expectations and Trust - Consumers were primarily concerned with the value they received for the price paid, expecting fresh and made-to-order meals, which contrasted sharply with the discovery of frozen and pre-prepared ingredients [24][30]. - The initial response from Xibei focused on defending its practices rather than addressing consumer emotions, leading to a disconnect between the company's narrative and consumer expectations [26][36]. - The crisis highlighted a significant gap in communication, where Xibei's explanations about food preparation did not resonate with consumer concerns about trust and value [20][26]. Group 3: Leadership and Decision-Making - Jia Guolong's centralized decision-making style, while effective during rapid expansion, became a liability in managing public relations, leading to inconsistent messaging and reactive rather than strategic responses [31][35]. - The article suggests that the traditional authoritative approach of Jia Guolong is less effective in today's environment, where transparency and consumer engagement are paramount [36][37]. - The ongoing conflict with Luo Yonghao serves as a reflection of broader challenges faced by older entrepreneurs in adapting to new consumer expectations and communication dynamics [36].

Core Viewpoint - The recent controversy between Xibei Catering and Luo Yonghao regarding pre-prepared dishes has garnered significant attention, leading to operational adjustments and a decline in customer traffic and revenue for Xibei [1][5]. Group 1: Company Response and Impact - Xibei issued an apology on September 15, stating it would adjust its central kitchen processing to in-store cooking, with nine adjustments to be completed by October 1 [1]. - Despite the controversy, a pre-prepared dish supplier in Chongqing reported stable order volumes, serving around 50 clients without any new demands or inquiries from customers [1][10]. - Xibei's revenue dropped by approximately 20% to 30% in both dine-in and takeout services during the recent weekend, with total daily revenue falling from around 50,000 yuan to 40,000 yuan [5][7]. Group 2: Consumer Perception and Industry Standards - The definition of pre-prepared dishes varies significantly between official standards and consumer perceptions, with many consumers considering any standardized, industrially pre-processed food as pre-prepared [8][11]. - Some local restaurant owners in Chongqing express skepticism towards pre-prepared dishes, citing concerns over freshness and health, and prefer to use fresh ingredients [10][12]. - Consumers emphasize the importance of being informed about whether a dish is pre-prepared, advocating for transparency from restaurants regarding their use of such products [10][13]. Group 3: Expert Opinions on Pre-prepared Dishes - Experts argue that there is a disconnect between regulatory definitions and consumer understanding of pre-prepared dishes, suggesting that consumer perspectives should guide the interpretation of what constitutes pre-prepared food [11][12]. - Concerns about food safety and the potential for misuse of pre-prepared dishes in restaurants have been raised, with calls for stricter regulations and clearer labeling [12][14]. - The anticipation for unified national standards for pre-prepared dishes is growing, with a draft standard expected to be publicly reviewed soon, aiming to create a fairer consumer environment [14].

Group 1 - The concept of pre-prepared dishes (pre-cooked meals) has been clarified by the government, defining it as not including preservatives, staple foods, or ready-to-eat salads, and excluding meals prepared in central kitchens [1][2] - Consumers express a desire for transparency regarding the use of pre-prepared dishes in restaurants, with some regions exploring ways to indicate the type of dish, such as "freshly made," "semi-prepared," or "reheated pre-prepared" [1][2] - Concerns about preservatives and additives in pre-prepared dishes highlight a broader public interest in food safety, emphasizing the need for strict regulations not only in pre-prepared meals but also in freshly cooked dishes [2] Group 2 - The development of pre-prepared dishes should focus on promoting healthy growth, with calls for the establishment of national standards for production and transportation processes [2] - Encouragement for innovation in freezing and vacuum packaging methods is essential to enhance the quality of pre-prepared dishes, ensuring consumer confidence in food safety [2]

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, particularly following announcements from restaurant companies to shift several menu items to be made fresh in-store, enhancing consumer awareness and food safety [1]. Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been a focal point of debate, with a broad categorization that includes ready-to-eat, ready-to-heat, ready-to-cook, and ready-to-assemble meals [2][3]. - A new regulation from the State Administration for Market Regulation and other departments has clarified that pre-prepared meals cannot contain preservatives and do not include staple foods or ready-to-eat salads, thus delineating the boundaries of this category [3]. - There is a discrepancy between consumer perceptions and the actual regulatory definitions, leading to confusion regarding what constitutes a pre-prepared meal [3]. Group 2: Consumer Awareness and Transparency - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the importance of knowing the true nature of the food they are consuming [4]. - Various regions are actively exploring ways to promote transparency in the use of pre-prepared meals, with initiatives such as labeling requirements and pilot programs being implemented [5][6]. - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to concerns about consumer backlash [6][7]. Group 3: Safety Concerns and Regulatory Oversight - There are widespread consumer concerns regarding the use of preservatives and additives in pre-prepared meals, with many believing that these products may pose health risks [8][9]. - Regulations prohibit the use of preservatives in pre-prepared meals, and proper storage and processing techniques are employed to ensure food safety [10]. - The use of food additives is strictly regulated, and while some businesses may add flavor enhancers, there are concerns about the safety of certain practices in food preparation [11]. Group 4: Future Development of the Pre-prepared Meal Industry - The pre-prepared meal sector has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [12]. - Comparisons with international markets indicate that pre-prepared meals can be successfully integrated into the food industry, provided that proper standards and innovations are established [12]. - The establishment of national standards for the production and handling of pre-prepared meals is underway, with industry associations working to refine guidelines and promote best practices [13][14].

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, leading to some restaurants announcing a shift to freshly made dishes in-store, which enhances consumer awareness and food safety [1] Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been a focal point of debate, with a recent notice from six government departments clarifying that pre-prepared meals should not contain preservatives and do not include staple foods or ready-to-eat salads [3] - The notice aims to delineate the boundaries between pre-prepared meals and other food categories, helping to prevent market confusion and protect consumer interests [3] - There is a discrepancy between consumer perceptions and regulatory definitions, as many consumers equate packaged and pre-processed foods with pre-prepared meals [3] Group 2: Consumer Awareness and Rights - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the importance of being informed about the nature of the food they consume [4] - Various regions are actively exploring ways to promote the clear labeling of pre-prepared meals, with specific regulations set to take effect in 2025 [5] - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to concerns about consumer backlash [6] Group 3: Safety and Quality Concerns - There are widespread concerns among consumers regarding the use of preservatives and additives in pre-prepared meals, although regulations prohibit the use of preservatives in these products [7] - The production of pre-prepared meals involves strict food safety requirements, and reputable companies typically adhere to regulations regarding food additives [7] - The safety of pre-prepared meals is compared to freshly cooked dishes, with both having potential risks depending on preparation methods and ingredient quality [8] Group 4: Future Development of the Industry - The pre-prepared meal industry has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [8] - There is a need for unified national standards to guide the production, transportation, and handling of pre-prepared meals, which would enhance industry practices [8] - The industry is encouraged to innovate in preservation and packaging technologies to improve the quality of pre-prepared meals [8] Group 5: Regulatory and Industry Support - The National Health Commission is set to solicit public opinions on national standards for pre-prepared meals, aiming to establish clearer operational guidelines [9] - Regulatory bodies are committed to enforcing food safety responsibilities among businesses and conducting regular inspections to ensure compliance [9] - Industry associations are urged to promote scientific understanding of pre-prepared meals among consumers to foster informed choices and market growth [9]

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, leading to a deeper consumer understanding and promoting food safety measures in the industry [1] Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been clarified by the State Administration for Market Regulation and other departments, stating that they cannot contain preservatives and do not include staple foods or ready-to-eat salads [1] - The notification aims to prevent businesses from misusing the term "pre-prepared meals" to gain market traction, distinguishing it from other food categories like fresh-cut vegetables and central kitchen products [1] - There is a discrepancy between consumer perceptions and regulatory definitions, with consumers often equating pre-prepared meals with packaged, pre-processed foods [1] Group 2: Consumer Awareness and Transparency - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the need for clear labeling to protect their right to know [1] - Various regions are actively exploring ways to promote the labeling of pre-prepared meals, with regulations set to take effect in 2025 requiring clear identification of such products [1] - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to fears of consumer backlash [1] Group 3: Safety Concerns and Additives - There are concerns among consumers regarding the use of preservatives and additives in pre-prepared meals, with some believing that these products may contain harmful substances [3] - Regulations prohibit the use of preservatives in pre-prepared meals, and proper storage and handling techniques are emphasized to ensure safety [3] - The safety of pre-prepared meals is compared to freshly cooked dishes, highlighting that both can pose risks if not handled properly [3] Group 4: Future Development of the Industry - The pre-prepared meal industry has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [3] - There is a need for unified national standards to guide the production, transportation, and handling of pre-prepared meals, which would enhance food safety [3] - Industry associations are working to improve standards and promote consumer education to foster a better understanding of pre-prepared meals [3]

Core Viewpoint - The ongoing public debate between Luo Yonghao and Xibei regarding whether certain food items qualify as pre-prepared dishes has garnered significant public attention [3]. Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes, also known as pre-prepared meals, primarily consist of one or more edible agricultural products and their derivatives, which may or may not include seasonings, but must not contain preservatives [3]. - These products undergo industrial pre-processing, including mixing, marinating, shaping, frying, baking, boiling, and steaming, resulting in pre-packaged meals that may or may not come with seasoning packets [3]. - Consumers are required to heat or fully cook these products before consumption [3][4]. Exclusions from Pre-prepared Dishes - Foods that have only undergone basic processing such as washing, peeling, and cutting, without cooking, are classified as edible agricultural products and do not fall under the category of pre-prepared dishes [3]. - Common staple foods like frozen noodles, convenience foods, boxed meals, and various types of bread and sandwiches are explicitly excluded from the definition of pre-prepared dishes [3]. - Additionally, products produced by central kitchen models for use solely within the same restaurant chain, such as fresh or semi-finished dishes, are subject to food safety regulations but are not classified as pre-prepared dishes [3]. Heating and Cooking Requirements - It is emphasized that pre-prepared dishes must be heated or cooked before consumption, where "heating" refers to reheating already pre-cooked products to a consumable state, and "cooking" involves further processing to ensure the dish is fully cooked [4].

Core Viewpoint - The debate over pre-prepared dishes (pre-cooked meals) highlights differing perspectives between consumers and restaurant owners, with a need for clear definitions and transparency in the industry [2][4][5]. Group 1: Definition and Standards - According to the 2024 definition by six ministries, pre-prepared dishes are made from one or more food products, processed industrially, and require heating or cooking before consumption [2]. - The understanding of pre-prepared dishes varies among restaurant owners, with some believing that items requiring further cooking do not qualify as pre-prepared [2][4]. Group 2: Perspectives from Industry Leaders - Industry leaders like Jia Guolong argue that their restaurants do not use pre-prepared dishes, while others, like Luo Yonghao, claim this is misleading [3][4]. - Central kitchens are seen as essential for standardizing food safety and quality, but some brands prefer fresh cooking to maintain flavor and consumer appeal [4][5]. Group 3: Consumer Expectations and Industry Practices - Consumers prioritize food safety, health, taste, and value, which may not align with industry definitions of pre-prepared dishes [5]. - The operational model of restaurants influences their approach to pre-prepared dishes, with some opting for automation to enhance efficiency while maintaining freshness [5].

Core Viewpoint - The article discusses the definition and regulatory framework surrounding "pre-prepared dishes" (预制菜), emphasizing the importance of food safety and quality control in this emerging sector [1][2][8]. Definition of Pre-prepared Dishes - Pre-prepared dishes are defined as food products made from one or more edible agricultural products, which undergo industrial pre-processing and require heating or cooking before consumption [2][5]. - Foods that are merely cleaned, peeled, or cut without cooking do not qualify as pre-prepared dishes [3]. Exclusions from Pre-prepared Dishes - Certain staple foods such as frozen noodles, convenience foods, and various types of bread and pastries are not classified as pre-prepared dishes [4]. - Dishes produced in central kitchens for restaurant chains, which are not categorized as pre-prepared dishes, must comply with food safety regulations [4]. Food Safety Regulations - The article outlines measures to enhance food safety oversight for pre-prepared dishes, including strict enforcement of food safety responsibilities by producers [8]. - It emphasizes the need for improved production licensing and increased supervision of the production and distribution processes [8]. Consumer Awareness - There is a push for transparency regarding the use of pre-prepared dishes in the food service sector, ensuring consumers are informed about the ingredients and preparation methods [9]. - The article highlights the importance of consumer rights to know the true nature of the products they purchase [9]. Additive Regulations - The regulation stipulates that pre-prepared dishes should not contain preservatives, aligning with consumer expectations and industry consensus on minimizing unnecessary food additives [10]. - The article notes that proper storage and handling of pre-prepared dishes can mitigate the need for preservatives, reinforcing the focus on food safety throughout the supply chain [10].