来源：AI透视镜 规模与分布： 西贝此次关闭的102家门店集中于一二线城市，其中上海19家、北京10家、深圳8家、广州5家，占门店 总数约30%，预计4000余名员工面临转岗或失业。贾国龙承诺妥善安置员工（工资全额支付、储值卡可 退）并履行年夜饭预约。 经营恶化数据： 自2025年9月"预制菜风波"后，西贝连续125天无盈利，2026年1月营收同比下滑50%，部分城市门店"清 零"。 本文基于以下微博话题的智搜结果生成 西贝莜面村创始人贾国龙今日确认将一次性关闭全国102家门店（占总门店数30%），涉及约4000名员 工，此事引发网友涌入罗永浩社交媒体评论区喊话，将闭店潮与2025年的预制菜争议直接关联，而舆论 焦点已从单纯的闭店信息延伸至责任归属、行业痛点及消费者权益的深层讨论。 一、闭店核心事实与经营危机 三、闭店深层原因：预制菜争议暴露经营顽疾 信任崩塌关键点： 定义冲突：贾国龙坚称"中央厨房半成品非预制菜"（符合国标），但消费者认定"非现制即预制"，且西 贝未主动标注加工方式。 证据实锤：门店被曝使用冷冻牛肉（保质期18个月）、隔夜复热菜品，与"现做""手工"宣传矛盾。 虽发放超3亿元消费券试图挽回客 ...

新年伊始，一项可以精准识别预制菜的技术服务引发全网热议，网友形象地称其为"预制菜照妖镜"。 近年来，预制菜快速普及，一方面大幅度降低了人工成本、提高了出餐效率，成为连锁餐饮标准化扩张 的重要工具；另一方面，消费者对"现炒现做"的期待与对"预制菜"的不安也在持续累积。餐饮企业与消 费者之间的信息不对称，使得"是不是预制菜"逐渐演变为餐饮信任问题的核心矛盾。 录"真匿电商"微信小程序，就可寄送样品检测。对消费者而言，这意味着预制菜第一次有了科学客观的 判定手段，但对餐饮企业而言，预制菜带来的低成本高利润时代可能一去不复返了。 业内人士分析，"预制菜照妖镜"对连锁餐饮的冲击很大，由于目前绝大部分连锁餐饮，如西贝等都高度 依赖预制菜，该服务的出现，显然会暴露他们大量使用预制菜的事实，造成消费者信任度严重下降。连 锁餐饮企业可能被迫提高信息透明度，大幅度降低这些预制菜的价格。毕竟成本只有几块钱的预制菜加 热后卖到100多，很难被消费者接受。 "预制菜照妖镜"的推出，并非简单冲击某几家连锁餐饮企业，而是撬动了整个行业长期回避的透明化问 题。未来，连锁餐饮能否在"预制菜照妖镜"前站稳脚跟，取决的或许不只是技术，而是其对消费 ...

Core Insights - The article discusses the transformation of the restaurant industry in China, particularly focusing on the brand "Tai Er" and its commitment to transparency and freshness in food preparation [1][5][12] Group 1: Company Initiatives - Tai Er has launched a comprehensive menu transparency initiative, categorizing dishes based on ingredient freshness and pre-processing levels into four classes, with Class A representing the freshest ingredients [1][4] - The brand's "5.0 Fresh Model" was initiated in March 2023, and by December 2025, Tai Er aims to have over 200 restaurants operating under this model, up from an initial target of 150 [5][12] - The company emphasizes that all dishes are 100% made in-house, with a visible kitchen setup allowing customers to observe the cooking process [5][10] Group 2: Industry Trends - The chain restaurant penetration rate in the dining industry has increased from 18% in 2021 to 23% in 2024, reflecting a growing consumer demand for freshness [3][7] - The Chinese dining market is projected to reach 5.5 trillion yuan in revenue by 2024, with a year-on-year growth rate of 5.3%, surpassing the growth of retail sales [7] - Consumer preferences are shifting towards a more cautious approach, valuing authentic experiences over mere affordability, with a significant increase in searches for "fresh" and "live" food options [7][8] Group 3: Operational Challenges - The implementation of the "Fresh Strategy" poses challenges for Tai Er, particularly in managing the supply chain for fresh ingredients, which requires high standards for cold chain logistics and inventory turnover [11][12] - The company has adopted a "batch killing" method for fish to balance efficiency and freshness, ensuring that customers do not experience long wait times while maintaining quality [10][12] - Despite the positive reception of upgraded stores, the increased costs associated with fresh ingredients have led to a decline in profit margins for new store formats [12]

Core Viewpoint - The recent focus on pre-prepared meals in China has prompted significant actions from both the government and restaurant brands to enhance transparency regarding food ingredients and preparation processes [1][4]. Group 1: Company Initiatives - Chain restaurant brand Tai Er has launched a full menu transparency classification system, categorizing dishes based on the freshness of ingredients [1]. - Tai Er's transparent menu divides dishes into four categories, with A class representing the freshest ingredients, including live fish and fresh vegetables, while B, C, and D classes indicate varying levels of processing [3]. - Fast food brand Lao Xiang Ji has implemented a similar system with a "three-color label" to indicate the processing level of dishes, enhancing consumer awareness [4]. Group 2: Industry Trends - The food industry analyst Zhu Danpeng emphasizes the need for a balance between taste and industrialization, as well as the importance of establishing national standards for pre-prepared meals [3]. - The State Council's Food Safety Office has recognized the growing public concern over pre-prepared meals and is working with various departments to expedite the formulation of national standards [4]. - The push for transparency in the restaurant industry is driven by consumer demand for fresh ingredients and visible processes, alongside regulatory pressures [4].

Core Viewpoint - The "Bright Kitchen, Bright Stove" initiative is evolving from a food safety measure into a crucial digital governance tool for the restaurant industry, significantly reshaping operational logic, brand structure, and competitive dynamics in the sector [1][4]. Group 1: Regulatory and Technological Developments - The Chinese government is enhancing food safety regulations through laws like the Food Safety Law and the implementation of "Internet + Supervision" and "Smart Food Safety" initiatives, aiming for a modern regulatory system that is traceable and quantifiable [1]. - The introduction of "Bright Kitchen, Bright Stove 2.0" is a response to the growing demand for transparency in food processing, moving beyond mere regulatory compliance to become a new brand asset [1][4]. - AI technology is transforming the traditional monitoring of food safety, allowing for automated inspections that significantly reduce management costs and improve confidence in food safety systems [2][4]. Group 2: Consumer Behavior and Market Dynamics - There is a notable shift in consumer preferences towards transparency in food preparation, with visible hygiene and cooking processes becoming key factors influencing purchasing decisions [1][3]. - The integration of "Bright Kitchen, Bright Stove" has led to increased consumer trust and higher sales for businesses that showcase their cooking processes, as evidenced by a 28% increase in orders and a 19% rise in repeat purchases for brands utilizing this transparency [3]. - The collaboration between platforms like Taobao Flash Purchase and various tech companies aims to provide restaurants with the necessary tools and support to adopt this transparency model, linking it directly to traffic, reputation, and exposure [3][4]. Group 3: Industry Governance and Future Implications - The shift from traditional regulatory methods to a collaborative governance model, where consumers participate in oversight, is enhancing food safety management and reducing public relations risks for businesses [4]. - The competitive landscape in the restaurant industry is changing, with transparency becoming a critical differentiator; businesses that maintain high hygiene standards and are open to public scrutiny are likely to thrive [4][5]. - The "Bright Kitchen, Bright Stove 2.0" initiative is positioned as a key driver for the restaurant industry's quality upgrade, aligning with national goals for consumer confidence, food safety, and digital governance [5].

Core Viewpoint - The rise of kitchen live streaming in the restaurant industry reflects a shift towards transparency and consumer trust, addressing concerns over food safety and quality [1][2] Group 1: Kitchen Live Streaming - A significant number of restaurants have adopted kitchen live streaming, attracting over 5 million viewers on platforms like Douyin, with some streams having up to 90,000 simultaneous viewers [1] - Kitchen live streaming breaks down information barriers, allowing consumers to see the entire cooking process, which enhances trust between consumers and restaurants [1] - This approach serves as a low-cost, high-efficiency strategy for restaurants, particularly for lesser-known establishments, to build reputation and drive sales through visible sincerity [1] Group 2: Consumer Demand and Industry Trends - Consumer expectations have evolved beyond merely satisfying hunger; they now prioritize food safety and health, seeking transparency in the dining experience [2] - Restaurants are increasingly sharing information about ingredient sourcing and dish development, contributing to a more transparent and regulated industry [2] - The core principle of restaurant operations is highlighted as "sincerity," emphasizing that transparency and genuine engagement with consumers are essential for long-term success in the industry [2]

Core Viewpoint - The recent controversy surrounding pre-prepared dishes has sparked consumer demand for transparency in the restaurant industry, particularly in Jinan's dining scene [1][10]. Group 1: Consumer Behavior and Restaurant Response - Many restaurants in Jinan are emphasizing "freshly cooked" and "no pre-prepared dishes" as key selling points to attract customers [2][3]. - Some establishments have adopted open kitchen designs or live streaming of food preparation to reassure customers about the freshness of their meals [2][3]. - There is a noticeable increase in customer inquiries about the use of pre-prepared dishes, indicating heightened consumer awareness and concern [3][10]. Group 2: Pre-prepared Dishes Market Insights - The pre-prepared dishes market in China is projected to reach 485 billion yuan in 2024, with a year-on-year growth of 33.8%, and is expected to exceed 749 billion yuan by 2026 [10]. - The definition of pre-prepared dishes has been clarified by regulatory authorities, stating that they should not contain preservatives and do not include staple foods or ready-to-eat salads [10][12]. - The industry is seeing a trend where larger chains establish centralized kitchens to streamline food preparation, which may blur the lines of what constitutes a pre-prepared dish [9][12]. Group 3: Quality and Transparency in Pre-prepared Dishes - There is a misconception among consumers that pre-prepared dishes equate to low quality, which has led to a trust crisis in the industry [12]. - Industry experts suggest that pre-prepared dishes can maintain high quality if transparency in food processing and ingredient sourcing is prioritized [12][13]. - Recommendations for improving the pre-prepared dishes sector include establishing strict temperature control during transportation and standardizing processing procedures at restaurants [13].

Core Viewpoint - The core controversy revolves around the allegations made by public figure Luo Yonghao regarding the use of pre-prepared dishes at Xibei, which the founder, Jia Guolong, vehemently denies, asserting that all dishes are freshly made and not pre-prepared [3][12][14]. Group 1: Company Response - Jia Guolong expressed his frustration over Luo Yonghao's comments, stating that Xibei has not used pre-prepared dishes since the beginning of this year, emphasizing a clear distinction between pre-prepared and pre-cooked dishes [12][14]. - Starting September 12, Xibei will allow customers to view the kitchen and the preparation process, aiming to demonstrate transparency and authenticity in their food preparation [3][12]. - Jia Guolong publicly shared the bill from Luo Yonghao's visit, which totaled 833 yuan for 14 dishes, to counter the claims of poor quality and high prices [7][10]. Group 2: Industry Context - The debate highlights a broader issue within the restaurant industry regarding the use of pre-prepared dishes, with Jia acknowledging that while Xibei does not use them, he sees pre-prepared dishes as a future trend in the industry due to their efficiency and safety benefits [15]. - The incident has sparked discussions about the need for clearer industry standards and regulations regarding pre-prepared food, indicating a gap in current practices that needs to be addressed [15][16]. - Jia Guolong mentioned that Xibei's average profit margin is below 5%, countering the perception that their prices are excessively high, and positioning their pricing strategy as fair and quality-driven [14].

Core Viewpoint - The dispute between Xi Bei and Luo Yonghao centers around the use of pre-prepared dishes in Xi Bei's restaurants, with Xi Bei's founder, Jia Guolong, vehemently denying the claims and emphasizing transparency in their food preparation process [1][4][14]. Group 1: Company Response - Jia Guolong announced that starting September 12, all 370 Xi Bei locations will publicly display the menu ordered by Luo Yonghao and allow customers to inspect the kitchen to verify the absence of pre-prepared dishes [3][4]. - Jia expressed his frustration over Luo's comments, stating that they significantly harm Xi Bei's reputation and that he is considering legal action against Luo for defamation [8][11]. - Xi Bei has previously sold pre-prepared dishes but has eliminated them entirely this year based on consumer feedback [17][18]. Group 2: Industry Context - The controversy highlights a broader industry issue regarding the standards and transparency of food preparation, with Jia acknowledging that the pre-prepared dish sector is a growing trend but emphasizing the need for regulation and quality control [18]. - Jia believes that pre-prepared dishes can enhance efficiency and food safety, suggesting that the industry must evolve responsibly to meet consumer expectations [18]. - The incident has sparked discussions about the pricing strategies in the restaurant industry, with Jia defending Xi Bei's pricing as fair, citing an average profit margin of no more than 5% in the first half of the year [17].