Group 1 - The core conflict involves Luo Yonghao and the restaurant brand Xibei, with Luo advocating for transparency in the prepared food market to protect consumer rights [2][5] - On September 12, Xibei held a company-wide meeting titled "Xibei's 18,000 Partners vs. Luo Yonghao" to motivate staff and ensure quality service [4] - Xibei currently operates over 370 direct stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [7] Group 2 - Luo Yonghao responded to the situation by sharing a screenshot of Xibei's meeting on social media, questioning whether Xibei recognized its own issues [5] - Xibei's official spokesperson confirmed the meeting took place but did not provide further comments from the founder, Jia Guolong [6]

罗永浩吐槽西贝事件持续发酵，其中有一个明显的变化，起先罗永浩说西贝用预制菜，又贵又恶心；此 后说不反对预制菜，要推动预制菜透明化，维护消费者知情权。 正如今天的蔬菜和粮食，绝大多数都用了农药和化肥。不用农药和化肥的有机蔬菜、有机粮食，大家都 知道好，营养健康，但是生产周期长，产量低，价格贵，无法规模化，注定是小众市场，无法进入普通 人的厨房。 符合国家标准的预制菜，能解决大多数消费者的吃饭问题，可以尽快吃上一口热饭菜，起的是保底作 用，老罗自己经历过缺衣少穿的时代，年少时能吃到病死猪肉做成的酱肉已经是幸运，现在不缺吃穿去 吐槽预制菜恶心，未免有点脱离一线了。 餐馆使用预制菜是大势所趋，既要快速出餐，又要食品安全，还有价格不贵，预制菜可以满足这些要 求。饭菜要现炒现做，满足个性化要求，消费者要么比较有闲，要么比较有钱。 未来，也许只有最爱你的人，才有可能为你做上一顿饭。 老罗现在揪住不放的是他认为西贝用了预制菜，应该公示，满足消费者知情权。关于预制菜公示，市场 监管总局等部委的文件中有要求："大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择 权。" 老罗的主张合情合理，在互联网上获得了广泛的支持。第一财 ...

Core Viewpoint - The incident involving Luo Yonghao's criticism of Xibei's use of pre-prepared dishes has escalated into a privacy rights controversy, with Xibei's founder publicly disclosing details of Luo's dining experience, which has raised legal concerns regarding privacy and personal information rights [1][8][10]. Group 1: Incident Overview - Luo Yonghao criticized Xibei on social media for serving mostly pre-prepared dishes at high prices, which led to a public outcry [1]. - Xibei's founder, Jia Guolong, responded by revealing details of Luo's dining experience, including the menu and the total bill of 833 yuan for 16 dishes [1][5]. - The incident has drawn attention to the legal implications of disclosing customer information without consent, particularly regarding privacy rights [8][9]. Group 2: Legal Implications - Legal experts argue that Xibei's actions may violate the Personal Information Protection Law and the Civil Code, as the details disclosed are identifiable personal information [7][8]. - The law requires restaurants to provide clear signage indicating the presence of surveillance cameras, which Xibei may not have adequately done [6]. - The unauthorized use of Luo's name for the "Luo Yonghao Menu" could constitute a violation of his name rights, as it was done without his consent [10]. Group 3: Company Response - Xibei announced the launch of the "Luo Yonghao Menu" in all its stores, allowing customers to select dishes that Luo had ordered, although this has been met with criticism regarding privacy violations [9]. - The company has not yet publicly acknowledged the potential infringement of Luo's privacy and name rights as of the latest report [11].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei has significantly impacted Xibei's operations, with a notable decline in daily revenue reported by its founder, Jia Guolong [1][3]. Group 1: Company Performance - Xibei currently operates over 370 direct stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [1]. - Jia Guolong indicated that Xibei's daily revenue dropped by 1 million yuan on September 10 and 11, and he estimated a further decline of 2 to 3 million yuan on September 12 [1]. Group 2: Leadership and Strategy - Jia Guolong has returned to the CEO position to initiate frontline changes, marking a significant moment in the company's history as it faces what he describes as the largest external crisis since its establishment [1][3]. - Despite the challenges, Jia expressed a commitment to pursue legal action against Luo Yonghao, emphasizing the importance of defending the company's reputation [3]. Group 3: Product and Market Perception - Jia clarified that while Xibei utilizes pre-preparation techniques in cooking, it does not offer purely pre-made dishes, countering misconceptions about pre-prepared food [3][4]. - He acknowledged that the food industry is moving towards industrialization and standardization, which he believes is a scientific process influenced by various factors such as materials and storage conditions [4]. Group 4: Public Relations and Communication - Jia expressed skepticism about the effectiveness of future public statements, stating that the true measure of success lies in customer experiences at the stores [4]. - Luo Yonghao has actively engaged in the discourse, suggesting that Xibei should clearly label any pre-prepared dishes served in their restaurants [10][11].

Core Viewpoint - The ongoing confrontation between Luo Yonghao and the restaurant brand Xibei has escalated, with Luo advocating for transparency in the prepared food market to protect consumer rights [1][3]. Group 1: Company Actions - On September 12, Xibei held a "battle mobilization meeting" involving 18,000 partners to address the situation with Luo Yonghao [3]. - Xibei confirmed that the meeting was conducted to encourage frontline staff to continue providing quality service and to express gratitude for their efforts [3]. Group 2: Company Background - Xibei operates over 370 direct-operated stores and employs more than 18,000 staff members [6]. - The company's revenue for 2023 is reported to be 6.2 billion yuan [6].

Core Viewpoint - The founder and chairman of Xibei, Jia Guolong, addressed concerns regarding the use of pre-prepared dishes in the restaurant industry, emphasizing that pre-preparation is a common practice in all restaurants and should not be equated with low quality or unhealthy food [1] Group 1: Company Insights - Jia Guolong reported a significant drop in daily revenue, 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 company is facing public scrutiny due to misconceptions about pre-prepared dishes, which Jia argues are often misunderstood as unhealthy or overly processed [1] - Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared dishes in the traditional sense, highlighting the importance of quality and standards in food preparation [1] Group 2: Industry Context - Jia stated that all restaurants utilize pre-preparation methods to some extent, and the distinction should be made based on quality and standards rather than the method of preparation [1] - He emphasized that the trend towards industrialization and standardization in food preparation is inevitable, but it must be approached with attention to the quality of ingredients and preparation methods [1] - The industry faces a challenge in changing consumer perceptions about pre-prepared food, which is often viewed negatively despite its potential benefits when done correctly [1]

Group 1 - The draft of the national standard for pre-prepared food safety, led by the National Health Commission, has passed review and will soon be open for public consultation, marking a significant step towards standardizing the identity of pre-prepared dishes in the industry [1][2] - The new regulations will require restaurants to disclose whether they use pre-prepared dishes and how they are used, which will be the first time such information is mandated [1][2] - This development is seen as a critical transition for the pre-prepared food industry from "wild growth" to a "compliance era," especially in light of recent controversies surrounding the use of pre-prepared dishes by certain restaurants [2] Group 2 - The controversy involving entrepreneur Luo Yonghao criticizing the restaurant chain Xibei for using pre-prepared dishes has sparked widespread attention, leading to Xibei's founder announcing plans to sue Luo and introduce a "Luo Yonghao menu" [1][2] - Luo Yonghao has clarified his stance on pre-prepared dishes, stating that while he does not oppose them and may choose them for convenience, consumers have the right to know if restaurants use such dishes [1][2]

来源：北京商报 漫画：杨仕成 9月10日，罗永浩在微博发文称在西贝用餐发现"几乎全是预制菜"。9月11日，西贝餐饮创始人贾国龙明确表示将起诉罗永浩损害品牌商誉，并自9月12日 起开放全国370家门店后厨，接受消费者参观监督。9月11日晚间，罗永浩通过社交媒体公开悬赏10万元，征集西贝使用预制菜的"真实证据"。 ...

据潇湘晨报， 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。 就在前一天，于东来就西贝与罗永浩之间预制菜舆论风波发声称，"任何事没有完美，感谢西贝、海底 捞等品牌企业可以让我找到相对放心可口吃饭的地方。"随后，于东来在评论区对发文原因进行解 释，"因为正义，因为做一个不错的企业、企业家和企业团队付出的心血太不容易了！可建议、可以理 解、可以促使企业改进完善，但不能让企业家灰了心！" ...

Group 1 - The controversy between Luo Yonghao and Xibei Catering Group regarding the definition of "pre-made dishes" continues to escalate, with a focus on transparency and consumer rights [1][2] - Luo Yonghao expressed his stance on social media, advocating for the clear labeling of pre-made dishes and opposing the sale of such dishes at prices comparable to freshly made meals [1] - Xibei's founder, Jia Guolong, reported a significant drop in daily revenue, estimating a loss of 1 million yuan on September 11 and 10 million to 30 million yuan on September 12 due to the controversy [2] Group 2 - The official definition of "pre-made dishes" was established in a national standard released in March 2024, clarifying the scope and safety regulations for the industry [4][5] - The definition specifies that pre-made dishes require heating before consumption and are not to be confused with ready-to-eat foods or salads [6][7] - The national standard narrows the previous broad interpretation of pre-made dishes, excluding certain food categories like frozen staples and central kitchen dishes, which aligns with Xibei's claim of not serving pre-made dishes [7]