日前，某知名企业进军预制菜的消息，再次引发了关于预制菜透明化的热烈讨论。细看网友评论， 许多消费者并不排斥预制菜，而是聚焦信息不透明的消费处境，表达"以为是现炒菜，实际是加热菜"这 种预期与现实之间的落差，折射出消费者对知情权缺失的不满。 当前形势下，多方应主动作为，针对以上问题精准施策，以公开透明赢得消费者信任。预制菜相关 标准的制定要兼顾厂家与消费者双方需求，及时推出，为监管提供依据。相关部门需要加强对预制菜行 业的监管，重点关注投诉多的生产厂家，对生产加工等全链条的违法行为予以重罚。预制菜厂家要确保 食材的新鲜、安全、健康，防止出现食品安全问题。餐饮企业要明确标识是否预制，合理定价，充分尊 重消费者知情权、选择权。 如今，一些大型连锁餐饮为了保证质量稳定、提高效率，会在中央厨房完成部分加工，再运至门店 加热或二次烹制。这种模式是连锁餐饮追求规模化、标准化的选择，降低了对厨师技艺的依赖，保障了 出品的稳定性，也提升了食品安全管控效率。预制菜发展空间广阔，但核心是要解决安全与透明问题， 明确范围、安全门槛、工艺规范以及标签明示义务，把选择权交给消费者。对一些消费者来说，只要口 味不错、品质有保障、价格公道， ...

Core Viewpoint - The restaurant industry is facing a dilemma regarding the use of pre-prepared dishes, with some companies opting for transparency while others choose to avoid the topic altogether. The push for transparency in pre-prepared dishes is becoming an inevitable trend driven by consumer rights and regulatory pressure [1][4][25]. Group 1: Industry Response to Pre-prepared Dishes - Some restaurants, like Green Tea, have removed signs claiming "no pre-prepared dishes" and have blacked out such labels on disposable utensils, indicating a cautious approach to avoid backlash [2][5][6]. - In contrast, other establishments, such as Haidilao, have begun to label certain dishes as "partially pre-processed," reflecting a more transparent strategy [8][10]. - The well-known brand Dabowl Mr. has announced plans to clearly label the preparation methods of all 126 dishes in its menu, with 65.8% being freshly made [13]. Group 2: Challenges in Defining Pre-prepared Dishes - The lack of a clear definition and standards for what constitutes a pre-prepared dish complicates the labeling process for restaurants, leading to confusion and inconsistency in the industry [16][17]. - The complexity of traditional Chinese cuisine makes it difficult to categorize dishes as pre-prepared, as the preparation process can vary significantly [18][20]. - Smaller restaurants face additional challenges due to limited resources and the inability to implement comprehensive labeling systems [22]. Group 3: Consumer Perception and Market Dynamics - Consumer perception equates pre-prepared dishes with lower quality, leading to hesitance among restaurants to label their offerings as such, especially in higher-end dining establishments [23][24]. - The reliance on pre-prepared ingredients is widespread in the industry, with few restaurants able to operate without them, particularly in chain operations [24]. - The recent decline in customer traffic for brands like Xibei highlights the potential negative impact of being associated with pre-prepared dishes [24]. Group 4: Regulatory Trends and Future Directions - The push for transparency in pre-prepared dishes is gaining momentum, with government agencies advocating for clearer labeling practices to protect consumer rights [25][29]. - Some regions are already implementing mandatory labeling requirements for pre-prepared dishes, indicating a shift from optional to required transparency [29]. - The industry may see a division where high-end restaurants focus on freshly made dishes while fast-casual dining embraces pre-prepared options, reflecting changing consumer expectations [33].

Core Viewpoint - The article discusses the rising popularity of pre-prepared meals (pre-made dishes) and highlights consumer concerns regarding transparency in food sourcing and preparation methods, rather than the concept of pre-prepared meals itself [1][22]. Group 1: Consumer Sentiment - Consumers are not afraid of standardized cooking processes but are concerned about the lack of transparency regarding the ingredients and preparation methods of pre-prepared meals [3][22]. - The analogy of discovering a pre-prepared dish being mass-produced rather than freshly cooked evokes a sense of distrust among consumers, similar to a deceptive relationship [2][22]. Group 2: Trends and Innovations - The emergence of the open-source recipe project CookLikeHOC, inspired by the popular restaurant chain Laoxiangji, indicates a trend where consumers are increasingly interested in cooking at home [4][6]. - CookLikeHOC is not an official repository but a third-party compilation aimed at helping users understand and replicate Laoxiangji's dishes, reflecting a growing interest in home cooking [8][22]. Group 3: Community Engagement - The CookLikeHOC project has gained significant traction, with over 17,000 stars on its repository, suggesting a rising trend in community engagement around home cooking [9][22]. - Users are actively participating in discussions about cooking techniques and sharing experiences, indicating a vibrant community focused on culinary skills [18][22]. Group 4: Trust and Quality - The article emphasizes that while pre-prepared meals can be acceptable, the trust in food quality must be established through transparency and clear communication about ingredients and preparation methods [23][22].

Core Insights - The shift in consumer lifestyle towards dining out and ordering takeout has heightened concerns regarding food safety in the restaurant industry [1][2] - The "Xibei incident" highlights consumer worries about the transparency of restaurants using pre-prepared dishes [1] - Central kitchens and pre-prepared food technology are seen as essential trends for the modernization of the restaurant industry, ensuring quality control and facilitating rapid expansion [1][3] Industry Development - The production process of pre-prepared dishes is standardized through central kitchens, which helps maintain consistent quality across different outlets [1] - The revenue share of chain restaurants in China is projected to reach 35% by 2024, an increase of 12 percentage points from 2019 [1] - The centralized processing model enhances regulatory efficiency, allowing for comprehensive traceability from farm to table [1] Consumer Trust and Regulatory Measures - Consumers often perceive restaurant kitchens as unfamiliar and untrustworthy, necessitating increased transparency from the food service industry [2] - Regulatory bodies have introduced initiatives like "open kitchens" to improve transparency in food preparation, including measures for online food delivery services [2] - Challenges such as low consumer trust and incomplete standards in pre-prepared food are viewed as growing pains rather than fundamental flaws [2] Value Proposition of Pre-prepared Food - Pre-prepared dishes facilitate collaboration between the food industry and agriculture, driving efficiency and scale in the restaurant sector [3] - They address modern societal issues like time scarcity while ensuring food safety and quality through standardized production processes [3] - The industry is encouraged to foster dialogue between restaurants and consumers to enhance understanding and trust [3]

Core Viewpoint - The recent survey indicates a significant consumer resistance to pre-prepared meals, with over 50% of respondents rejecting them, highlighting a gap between consumer perceptions and industry practices regarding central kitchens and pre-prepared food safety [1][11]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% are in favor, and 11.52% are indifferent [1]. - 66.41% of respondents believe that pre-prepared meals should not be served in restaurants, with only 15.23% supporting their inclusion [3]. - When asked about restaurants that indicate the use of pre-prepared meals, 47.66% would not choose such establishments, while 21.68% would consider it [6]. Transparency and Pricing - A strong majority, 96.68%, of respondents believe that pre-prepared meals should be clearly labeled [5]. - Regarding reasonable pricing, 91.6% of respondents think that the average price for pre-prepared meals should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [7][11]. Industry Insights - Experts suggest that consumer skepticism towards pre-prepared meals stems from a preference for freshly cooked food in restaurants, as opposed to items available in supermarkets [11]. - The president of the Shenzhen Culinary Association emphasizes that central kitchens can effectively ensure food safety, especially for larger chain restaurants [12]. - Industry analysts call for national standards for pre-prepared meals and licensing for central kitchens to alleviate consumer fears and promote a balanced approach between taste and industrialization [12].

Core Viewpoint - The acceptance of pre-prepared dishes (pre-cooked meals) among consumers is low, with a significant portion of the population expressing concerns about their safety and quality, indicating a need for transparency and regulation in the industry [2][4][14]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared dishes, while only about 37.5% are in favor of them [2]. - Over 66% of respondents believe that pre-prepared dishes should not be served in restaurants [4]. - When asked about the labeling of pre-prepared dishes, 96.68% of respondents agree that they should be clearly marked [6]. Restaurant Choices - In restaurants that serve pre-prepared dishes, 47.66% of respondents would not choose to dine there, while 30.66% are uncertain, and only 21.68% would consider it [8]. - More than 80% of respondents support the idea that pre-prepared dishes should be transparent to consumers [10]. Pricing Perception - A significant 91.6% of respondents believe that the average price for pre-prepared dishes should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [11]. Industry Insights - Experts suggest that pre-prepared dishes can be safe and convenient if produced according to standards, addressing the needs of busy consumers [14]. - The establishment of central kitchens is seen as a necessary step for scaling and ensuring food safety in the restaurant industry [14]. - There is a call for national standards and licensing for the pre-prepared dish industry to alleviate consumer fears and ensure quality [14].

Core Viewpoint - The competition between Luo Yonghao and Xibei has highlighted the importance of transparency in the prepared food industry, with consumers increasingly concerned about the authenticity of prepared dishes rather than the outcome of the rivalry [1][3] Group 1: Company Insights - Lao Xiang Ji is identified as the biggest winner in the recent competition, having previously faced scrutiny over prepared dishes but proactively addressed consumer concerns through transparency [3][12] - Lao Xiang Ji's menu includes 119 main dishes, with 70.6% made fresh in-house, 27.7% semi-prepared, and 1.7% fully prepared, showcasing a commitment to clarity in food sourcing and preparation [6][12] - The company has implemented a transparent sourcing and preparation process, including a detailed report on ingredients and cooking methods, which has been positively received by consumers [6][10] Group 2: Industry Trends - The trend towards transparency in the prepared food sector is seen as a response to increasing regulatory scrutiny and consumer demand for clarity regarding food origins [16][19] - The upcoming national standards for prepared foods, led by the National Health Commission, aim to unify definitions and improve consumer understanding, which could reshape the industry landscape [18][19] - Despite challenges such as increased costs and consumer misconceptions about prepared foods, the overall trend towards transparency is viewed as irreversible, with companies encouraged to embrace it as an opportunity [23][24]

Core Viewpoint - The competition between Luo Yonghao and Xibei has highlighted the importance of transparency in the prepared food industry, with consumers increasingly concerned about the authenticity of prepared dishes rather than the outcome of the rivalry [2][4]. Group 1: Old Country Chicken's Strategy - Old Country Chicken has emerged as the biggest winner in the prepared food debate, having previously faced scrutiny over its use of prepared dishes [4]. - The company proactively addressed concerns by publishing a comprehensive food safety open letter and a 200,000-word "Old Country Chicken Dish Traceability Report," detailing the sourcing and preparation of its dishes [6][10]. - The report indicates that out of 119 main dishes, 70.6% are freshly made, 27.7% are semi-prepared, and only 1.7% are fully prepared [6]. Group 2: Transparency as a Competitive Advantage - Old Country Chicken's transparency strategy has proven to be commercially beneficial, enhancing consumer trust and brand differentiation [12][14]. - The company has embraced a model that allows customers to choose between prepared and freshly made dishes, thereby increasing consumer confidence [12][16]. - This approach has garnered positive public sentiment, with even critics acknowledging the brand's commitment to honesty [10][14]. Group 3: Industry Trends and Challenges - The trend towards transparency in the prepared food sector is expected to grow, driven by regulatory pressures and evolving consumer expectations [16][20]. - However, challenges remain, including increased costs associated with compliance and the need for a unified definition of prepared foods to align consumer perceptions with industry standards [20][22]. - The establishment of a national standard for prepared foods is underway, which will require restaurants to disclose their use of prepared ingredients, marking a significant shift in the industry [16][24].

Core Viewpoint - The ongoing controversy surrounding the pre-prepared food industry, highlighted by the conflict between Luo Yonghao and Xibei, underscores the need for clearer standards and consumer awareness regarding pre-prepared food products [1][6][14]. Group 1: Events and Reactions - Luo Yonghao called for a live confrontation with Xibei's founder, Jia Guolong, following Jia's derogatory comments about him in an industry group [2][5]. - Xibei issued an apology and announced plans to adjust its food preparation processes by October 1, 2025, including nine specific changes to enhance transparency [3][5]. - Luo Yonghao decided to drop his lawsuit against Jia Guolong but emphasized the importance of consumer rights and transparency in the pre-prepared food sector [5][6]. Group 2: Industry Standards and Consumer Awareness - The pre-prepared food industry is facing scrutiny due to a lack of standardized definitions and consumer understanding, leading to significant public debate [10][14]. - Jia Guolong acknowledged the challenges of defining what constitutes pre-prepared food, indicating that transparency in the industry is complex [9][10]. - The National Health Commission is working on a national standard for pre-prepared food, which is expected to clarify definitions and disclosure requirements for restaurants [13][14]. Group 3: Financial Impact on Xibei - Xibei has experienced a drastic decline in customer traffic and revenue, with reported losses of 1 million yuan on September 10 and 11, and an estimated 2-3 million yuan on September 12 [5][11]. - The controversy has led to increased consumer interest in the transparency of food preparation practices, with many calling for clearer labeling of pre-prepared food usage in restaurants [6][10]. Group 4: Broader Implications for the Industry - The incident has sparked discussions about the quality and safety of pre-prepared food, with some industry leaders arguing that the focus should be on the quality of ingredients rather than the pre-prepared status [10][15]. - The pre-prepared food market is expected to continue growing, driven by consumer demand for convenience, but it must address quality and safety concerns to gain consumer trust [15][16].

Core Viewpoint - The public dispute between the restaurant brand Xibei and internet celebrity Luo Yonghao has shown signs of temporary ceasefire, shifting focus towards the deeper issue of "transparency in prepared dishes" within the restaurant industry [1][2][3] Group 1: Incident Overview - The conflict began with Luo Yonghao's negative comments about Xibei's dishes, escalating into a direct confrontation between the brand's founder and the internet celebrity [5] - Both parties exhibited emotional responses, leading to controversies such as "online black mouth" and "public opinion war" [5] - The recent "ceasefire" indicates a shift from personal grievances to addressing the core issues of prepared dishes and the need for industry transparency [6] Group 2: Industry Reflection - Xibei's founder, Jia Guolong, acknowledged the need for a change in response strategy, highlighting the importance of crisis management in mature enterprises [7] - The incident revealed shortcomings in Xibei's approach to public sentiment, suggesting that personal responses from founders can detract from the core issue of improving consumer experience [7][9] - The crisis underscores the necessity for established brands to adopt institutional responses rather than personal expressions during public disputes [8] Group 3: Future Implications - The resolution of this conflict is seen as a new starting point for self-reform within the restaurant industry, emphasizing the importance of long-term value creation over crisis management [12] - The expectation is for Xibei to become a benchmark for transparency in the industry, enhancing consumer understanding of the brand's commitment [12] - The incident serves as a reminder that progress in the restaurant industry requires collaboration among enterprises, public figures, and consumers to foster mutual understanding and positive interactions [12]