Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has led to significant financial impacts on Xibei, with reported daily revenue losses of 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [2][4]. Group 1: Financial Impact on Xibei - Xibei's revenue has visibly declined due to the controversy, with daily earnings dropping by 1 million yuan on September 10 and 11, and an anticipated further decline of 2 to 3 million yuan from September 12 [2]. - The company held a meeting involving all 18,000 employees to address the situation and encourage staff to maintain service quality [4][5]. Group 2: Regulatory Developments - A national standard draft for pre-made dishes has passed expert review and is set to be publicly consulted, marking a significant step towards regulatory compliance in the industry [5][6]. - The new regulations will require restaurants to disclose whether they use pre-made dishes, addressing consumer rights to know about food preparation [6][14]. Group 3: Industry Perspectives - The pre-made dish industry is transitioning from unregulated growth to a compliance-focused era, with experts emphasizing the need for standardization and transparency [6][15]. - The use of pre-made dishes is common among large restaurant chains, driven by safety regulations and operational efficiency [12]. Group 4: Consumer Concerns - Consumer concerns center around the right to know about the use of pre-made dishes, with many advocating for transparency to avoid misleading practices [9][14]. - The perception of pre-made dishes as inferior is partly due to safety issues in smaller establishments and a lack of clear definitions in the industry [13][14]. Group 5: Future Directions - The industry is encouraged to develop national standards for pre-made dishes, ensuring safety and quality throughout production and distribution [15]. - Establishing a notification system for consumers regarding the use of pre-made dishes in restaurants is seen as essential for protecting consumer rights [15][16].

届时，预制菜"身份"将有统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范畴。 作为全国预制菜产值第一大省，广东已出台8项省级地方标准，并上线全国首个"预制菜"相关标准。 2025年1月份，广东省市场监督管理局批准发布了两项广东省地方标准：《预制菜术语及分类》（标准号为DB44/T 2603—2025）及《粤菜预制菜包装标识 通用要求》（标准号为DB44/T 2602—2025）。 国家卫健委主导的《预制菜食品安全国家标准》草案已通过审查，即将向社会公开征求意见。 这将是预制菜行业从"野蛮生长"走向"合规时代"的关键节点。在罗永浩质疑西贝部分餐品为预制菜，而西贝断然否认引发广泛关注的当下，也倍受瞩目。 国标过审：先定"定义"，再立"安全线" "该标准主要是规定定义和食品安全指标要求。"据一位参与起草的专家透露，草案对预制菜的分类、原料、加工工艺、贮存运输及检验方法作出了统一规 定，并首次提出"不添加防腐剂"等强制性指标。与现行141项团体、地方标准相比，国标条款更聚焦"安全底线"，为监管执法提供直接依据。 广东经验先行：地方标准+智慧监管 2025年7月份，湖南省市场监管局在答复政协提案时 ...