9月14日晚。罗永浩发文称"西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。我要忙正事了，已经耽误了一些工作。感谢大家的关 心。" 此前，13日下午罗永浩转发媒体关于"预制菜国标草案过审即将公开征求意见"的报道，配文称： 太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）：1、我不反对预制菜，在某些情况下，我甚至会主动选择预制菜，比如图省事儿，赶 时间，没胃口时对付一下等等。2、既然预制菜合法，餐馆当然有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝几乎全都是预制菜，"西贝"陷入预制菜舆论风波。11日贾国龙在采访中称西贝全国370家店全部开放，向 大众透明。并表示一定会起诉罗永浩。此后双方展开骂战，掀起预制菜舆论风波。 相关报道： 来源：@罗永浩、此前报道 ...

13日晚，罗永浩微博最新发文称西贝的事情可以告一段落了，全文如下： 好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。 我要忙正事了，已经耽误了一些工作。感谢大家的关心。 此前，13日下午罗永浩发微博转发第一财经日报报道，配文称："太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）： 1. 我不反对预制菜， 在某些情况下，我甚至会主动选择预制菜，比如图省事儿，赶时间，没胃口时对付一下等等。 2. 既然预制菜合法，餐馆当 然有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 " 9月12日， 贾国龙在接受《中国企业家》采访时表示，他现在陷入自证循环了 。 他向记者透露，昨天（11日）和前天（10日）所有门店加起 来，日营业额分别掉了100万元，今天（12日）估计会掉200万元到300万元。 贾国龙表示他对预制菜的定义是按照国家的标准定义的。 "在工厂将整道菜全部做熟，做好封装，送到门店后，用水浴、微波炉或蒸箱加热后 就吃，这是预制菜。" 他认为预制工艺不是预制菜。 所有的菜都需要用到预制工艺，需要提前做，无非是在什么状态、用什么原料、工艺、调味品做。出餐效率、 标准化程度越高的餐饮 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding "pre-prepared dishes" has sparked significant public interest, with Luo advocating for transparency in the pre-prepared food market to protect consumer rights [1][8]. Group 1: Impact on Xibei - Following the controversy, Xibei has introduced a "Luo Yonghao menu" and allowed customers to tour the kitchen and view detailed ingredient lists [1][3]. - Despite the controversy, a visit to a Xibei location in Chengdu showed that the restaurant was still busy, with customers primarily being families [1][11]. - Some staff reported a slight decrease in customer traffic due to the controversy, but the restaurant remained popular, especially among families with children [3][11]. Group 2: Customer Reactions - Many customers expressed that they were unaware of the "pre-prepared dishes" debate and were primarily motivated to dine at Xibei because their children enjoy the food [1][11]. - A significant number of diners were parents who did not seem concerned about the ongoing dispute, focusing instead on their children's preferences [11]. Group 3: Xibei's Response to the Controversy - Xibei has publicly opened its kitchen for tours and provided detailed ingredient lists to enhance transparency [5][6]. - The restaurant has implemented a health declaration form for visitors wishing to tour the kitchen, ensuring compliance with health standards [6]. - Staff confirmed that while some dishes are pre-prepared, others are cooked fresh upon order, indicating a mix of preparation methods [10].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the definition and use of prepared dishes has escalated, drawing significant public attention and impacting Xibei's business [1][3][4]. Group 1: Company Responses - Luo Yonghao initiated the controversy with a social media post, leading to Xibei's founder, Jia Guolong, announcing plans to sue him for defamation [1][3]. - Jia Guolong emphasized that Xibei does not use prepared dishes but rather "pre-processed ingredients," aiming to clarify the company's position [2][4]. - Following the backlash, Xibei opened its kitchen for media visits and shared its cooking processes to demonstrate transparency [4][7]. Group 2: Financial Impact - The controversy has reportedly led to a significant decline in Xibei's revenue, with a loss of over 2 million yuan in a single day [3]. - Jia Guolong acknowledged that the pricing strategy of Xibei has faced criticism, admitting past mistakes that contributed to the perception of Xibei as expensive [12][16]. Group 3: Industry Context - The debate centers around the definition of "prepared dishes," with many consumers equating any non-cooked meal as prepared, despite regulatory definitions differing [4][10]. - The prevalence of prepared dishes in the restaurant industry is increasing, with many chains reportedly using them to streamline operations and maintain consistency [24]. - Luo Yonghao's comments highlighted the need for transparency in the prepared dish industry, advocating for consumer awareness regarding food sourcing and preparation methods [27][30]. Group 4: Consumer Sentiment - Consumer trust is a critical issue, with many willing to accept higher prices if they believe the quality justifies the cost [13][16]. - The public's perception of Xibei's pricing and quality has been a longstanding topic of discussion, with many consumers expressing dissatisfaction with the value offered [10][12]. - The relationship between consumers and restaurants is complex, with transparency and quality being key factors in maintaining trust [20][34].

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding the use of "pre-prepared dishes" has led to significant financial repercussions for 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 [1][2]. Group 1: Financial Impact - Xibei's revenue has been adversely affected, with a direct loss of 1 million yuan per day on September 10 and 11, and an anticipated loss of 2 to 3 million yuan per day from September 12 onwards [1]. - The controversy has resulted in a noticeable decline in customer traffic for Xibei, indicating a broader impact on the brand's reputation and financial health [1]. Group 2: Industry Reactions - Several prominent figures in the restaurant industry have publicly supported Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [2]. - Luo Yonghao has expressed concerns about the potential harm to Xibei and the restaurant industry as a whole, advocating for legislative measures to ensure transparency in the use of pre-prepared dishes [2]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain ingredients may classify them as pre-prepared dishes under current regulations, raising questions about the company's marketing claims [3]. - A draft national standard for food safety regarding pre-prepared dishes is set to be publicly reviewed, which could lead to clearer definitions and regulations for the industry [3][4]. Group 4: Consumer Awareness - Luo Yonghao has emphasized the need for transparency in the restaurant industry, asserting that consumers have the right to know whether pre-prepared dishes are used [4]. - The discussion highlights a growing demand for clarity and honesty in food sourcing and preparation, as consumers increasingly seek fresh and authentic dining experiences [5].

Core Viewpoint - The article discusses the public dispute between Luo Yonghao and Jia Guolong regarding the use of pre-prepared dishes at the restaurant chain Xibei, highlighting the implications for consumer rights and industry standards [5][12]. Group 1: Background of the Dispute - Luo Yonghao criticized Xibei for using pre-prepared dishes, claiming they were overpriced and lacked transparency [5][6]. - Jia Guolong, the CEO of Xibei, responded by denying the use of pre-prepared dishes and threatened legal action against Luo for defamation [5][6]. - The situation escalated into a public relations crisis, with both parties holding firm to their positions [5][12]. Group 2: Industry Implications - The article notes that the National Health Commission is working on a national standard for pre-prepared dishes, which may require restaurants to disclose their use of such products [8]. - There is a growing trend in the restaurant industry towards pre-prepared dishes, which some see as a necessary adaptation to market demands [9][15]. - The lack of clear definitions and standards for what constitutes a pre-prepared dish complicates the public's understanding and acceptance of these practices [14]. Group 3: Consumer Perspective - Consumers are increasingly concerned about the quality and transparency of food products, with many feeling uncomfortable about the use of pre-prepared ingredients [9][14]. - Luo Yonghao's position resonates with consumers who demand more transparency and accountability from restaurants regarding their food sourcing and preparation methods [12][15]. - The article emphasizes the importance of consumer rights and the need for clear communication from businesses about their practices [12][14]. Group 4: Leadership and Management - Jia Guolong's strong reaction to the criticism reflects a broader challenge for business leaders in managing public perception and maintaining brand integrity [10][12]. - The article suggests that effective communication and conflict resolution are crucial for business leaders, especially in the face of public scrutiny [12][13]. - The contrasting approaches of Luo Yonghao and Jia Guolong highlight the complexities of navigating consumer expectations and industry standards in the restaurant sector [12][15].

Core Viewpoint - The ongoing dispute between the founder of the restaurant chain Xibei, Jia Guolong, and entrepreneur Luo Yonghao centers around the definition and use of pre-prepared dishes in the restaurant industry, with significant implications for brand reputation and sales performance [1][2][3]. Group 1: Incident Background - On September 10, Luo Yonghao criticized Xibei on social media, claiming that the restaurant primarily served pre-prepared dishes, which he found unappetizing and overpriced [2]. - In response to Luo's comments, Jia Guolong announced on September 11 that he would sue Luo for damaging Xibei's brand reputation and business [3]. - Luo responded to Jia's lawsuit announcement by challenging him, suggesting that Xibei's dishes tasted reheated, implying a lack of freshness [3]. Group 2: Financial Impact - Jia Guolong reported a significant drop in daily sales, with a decrease of 1 million yuan on September 11 and an estimated drop of 2 to 3 million yuan on September 12 [1]. - The ongoing public dispute and the allegations of using pre-prepared dishes have led to a direct impact on Xibei's financial performance, highlighting the potential risks associated with brand reputation in the restaurant industry [1]. Group 3: Definition of Pre-prepared Dishes - Jia Guolong defined pre-prepared dishes according to national standards, emphasizing that they are fully cooked and packaged in factories, requiring only reheating before consumption [1]. - He argued that all dishes in the restaurant industry utilize some form of pre-preparation, but the level of standardization and efficiency varies among different establishments [1]. Group 4: Future Outlook - The outcome of the legal dispute between Jia Guolong and Luo Yonghao remains uncertain, with both parties committed to their positions [1]. - The situation reflects broader industry challenges regarding transparency and consumer perceptions of food preparation methods [1][3].

Core Viewpoint - The public dispute between Luo Yonghao and Xibei over the use of pre-prepared dishes has escalated into a significant debate involving legal, public opinion, and industry standards [1][2][3] Company Response - Xibei's founder, Jia Guolong, firmly denied Luo's accusations regarding the use of pre-prepared dishes, stating that all dishes served are made fresh and not pre-prepared according to national regulations [1][2] - Xibei announced the launch of a "Luo Yonghao Menu" featuring three signature dishes made fresh, along with a "pre-prepared dish knowledge manual" to educate customers about industry standards [2][3] - The company has opened its kitchen for public tours, allowing customers to see the cooking process and ensuring transparency [3][6] Luo Yonghao's Actions - Luo Yonghao offered a reward of 100,000 yuan for anyone who could provide evidence of Xibei using pre-prepared dishes, aiming to promote transparency in the restaurant industry [2][4] - In a live broadcast, Luo criticized Xibei's claims, arguing that the absence of national standards for defining pre-prepared dishes makes their assertions questionable [4][5] Financial Impact - The controversy has negatively affected Xibei's business, with a reported loss of over 2 million yuan in revenue on the day following the dispute [2][3] Industry Standards - The incident highlights the ambiguity surrounding the definition of pre-prepared dishes in the industry, as existing standards leave room for interpretation regarding what constitutes pre-prepared food [5][6] - Current regulations specify that dishes prepared in central kitchens do not fall under the category of pre-prepared dishes, which complicates the classification of certain menu items [6][7] Consumer Engagement - The "Luo Yonghao Menu" has generated interest among consumers, with many visiting Xibei to verify the freshness of the dishes [7] - Luo's reward announcement has led to hundreds of comments from netizens, although no verified evidence has emerged yet [7]

专题：专题|罗永浩硬扛预制菜，西贝后厨曝光：鲈鱼保质期18个月，羊腿肉生产于2024年 炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 罗永浩与连锁餐饮集团西贝关于"预制菜"的争论仍在持续。事件由罗永浩9月10日发布的一条微博引 发，他称和朋友吃了一顿西贝，但"几乎全部都是预制菜"。随后，西贝创始人、CEO贾国龙表示，西贝 门店没有一道是预制菜。 9月12日，贾国龙在接受采访时回应"预制菜风波"，称这件事对西贝的伤害已经显而易见了，一天收入 减少两三百万，对于自己的处理方式，直言"生意宁可不做是非必须得辩"，也再次强调一道预制菜都没 有。 13日，罗永浩转发这段采访内容，配上一串省略号。 随后，他转发华与华营销咨询有限公司董事长华杉力挺西贝的微博内容回怼："这就是著名的华与华公 司的老板，服务西贝的品牌战略公司的负责人……我隐隐地感觉到贾老板和贾老板的朋友们，是真心想 把西贝搞死。" 值得注意的是，9月13日，胖东来集团创始人于东来删除了相关力挺西贝的抖音内容，并将个人账号设 为私密状态。 于东来力挺西贝的抖音内容，目前已删除。 贾国龙：西贝客流断崖式减少 "生意可以不做，但是非必须 ...

罗永浩与连锁餐饮集团西贝关于"预制菜"的争论仍在持续。事件由罗永浩9月10日发布的一条微博引发，他称和朋友吃了一顿西贝，但"几乎全部都是预制 菜"。随后，西贝创始人、CEO贾国龙表示，西贝门店没有一道是预制菜。 9月12日，贾国龙在接受采访时回应"预制菜风波"，称这件事对西贝的伤害已经显而易见了，一天收入减少两三百万，对于自己的处理方式，直言"生意宁 可不做是非必须得辩"，也再次强调一道预制菜都没有。 13日，罗永浩转发这段采访内容，配上一串省略号。 随后，他转发华与华营销咨询有限公司董事长华杉力挺西贝的微博内容回怼："这就是著名的华与华公司的老板，服务西贝的品牌战略公司的负责人…… 我隐隐地感觉到贾老板和贾老板的朋友们，是真心想把西贝搞死。" "生意可以不做，但是非必须说清楚" 据《中国企业家》报道，9月12日下午两点，在位于北京中粮祥云小镇的西贝店——就在罗永浩吃饭的那个包间里，记者见到了贾国龙，此时的他一身疲 惫，满脸憔悴。接受采访时，也明显不在状态，甚至不愿意多说话，他已连续两个晚上没怎么睡。 贾国龙透露："营业额下降，客流断崖式减少。昨天（11日）和前天（10日）所有门店加起来，日营业额分别掉了10 ...