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].