Core Viewpoint - The controversy surrounding the pre-prepared dishes of the restaurant chain Xibei has sparked significant public attention and regulatory scrutiny, highlighting consumer rights and the need for transparency in the food industry [1][2][4]. Company Summary - Xibei has acknowledged the disparity between its production methods and customer expectations, committing to adjust its operations by moving from centralized kitchen processing to on-site cooking in stores by October 1 [2][4]. - The company plans to modify several well-known dishes to be prepared fresh in-store, which aligns with consumer preferences for transparency and quality [4]. Industry Summary - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt, as consumer demand for transparency and quality increases [4][5]. - The recent regulatory developments, including the introduction of national food safety standards for pre-prepared dishes, will require restaurants to disclose their use of such products, further pushing the industry towards greater transparency [4]. - Many restaurants have begun live-streaming their kitchen processes to enhance consumer trust, showcasing the preparation of dishes in real-time [5].

五十岁后，我亲眼看到无数的中年人，尤其是取得了一些事业成就的，可以为了所谓的"面子"做出多愚蠢、多糟糕、 多不顾后果的事。就像这一次的贾国龙，在是非对错完全站不住脚...的情况下，还能嘴硬说出"生意宁可不做"的蠢 话，不惜让自己投入数十年心血的企业，和近两万名员工的岗位面临巨大的风险...... 的企业,和近两万名员工的岗位面临巨大的风 险,这让我备感犹豫。 有老朋友问我,那你如果一定要他跟你道歉, 有没有可能也掺杂了一个好胜的中年人的面子 问题呢?我仔细想了半天,确信几乎是没有 的。但是为了避这个嫌,为了不让贾老板的愚 蠢固执害死这家我当年喜欢过的连锁餐馆,我 反复权衡之后,决定还是算了。接下来,我只 要解决真正的实际问题,尽量不掺杂一丝一毫 的意气用事,所以做了如下三个决定。 连锁餐饮集团西贝的预制菜争议持续发酵。对此，《人民财讯》获悉，北京市市场监督管理局已关注到相关信息，正 进一步了解相关情况。资料显示，西贝品牌餐饮连锁门店的总公司为内蒙古西贝餐饮集团有限公司，其第一大股东为 北京西贝企业管理有限公司。 9月15日晚，罗永浩在微博发文，表示决定放弃追究西贝，内容如下： 3. 最后这个,你们也可以当玩笑 ...

Group 1 - The controversy surrounding the prepared dishes of the chain restaurant group Xibei continues to escalate [1] - The Beijing Municipal Market Supervision Administration has taken notice of the related information and is further investigating the situation [1] - Xibei's parent company is Inner Mongolia Xibei Catering Group Co., Ltd., with Beijing Xibei Enterprise Management Co., Ltd. as its largest shareholder [1]

Group 1 - The controversy surrounding the prepared dishes of the chain restaurant group Xibei continues to escalate [1] - The Beijing Municipal Market Supervision Administration has taken notice of the related information and is further investigating the situation [1] - Xibei's parent company is Inner Mongolia Xibei Catering Group Co., Ltd., with Beijing Xibei Enterprise Management Co., Ltd. as its largest shareholder [1]

Core Viewpoint - The article discusses the decision of Luo Yonghao to abandon legal action against Xibei, highlighting the impact of personal pride and stubbornness on business decisions, particularly in the context of Xibei's management and practices [1][2]. Group 1: Legal Actions and Decisions - Luo Yonghao has decided to drop the planned defamation lawsuit against Xibei's founder, Jia Guolong, citing that pursuing this would be driven by personal pride and rivalry [2]. - The intention to reward Jia Guolong with 100,000 yuan for exposing Xibei's practices has also been abandoned, as it was deemed an act of emotional response [2]. - Luo has committed to assist individuals planning to file a collective lawsuit against Xibei for allegedly misleading consumers with pre-prepared dishes, indicating a focus on consumer rights [2][3]. Group 2: Consumer Rights and Industry Standards - Luo emphasizes the importance of consumer awareness regarding the use of pre-prepared dishes in restaurants, advocating for transparency rather than deception [4]. - The article mentions that a draft national standard for the safety of pre-prepared foods has passed expert review, which is expected to be implemented soon, reflecting a move towards better regulation in the industry [4]. Group 3: Impact on Media and Communication - The incident has caused a delay in the release of the podcast "Luo Yonghao's Crossroads," which will now be aired the following week, indicating the broader impact of this controversy on Luo's media engagements [5]. - Luo humorously notes that if he goes missing, it may be due to external pressures, suggesting a tense atmosphere surrounding the situation [5].

西贝道歉，但争议远未结束 中新网9月15日电(左雨晴) 在与罗永浩对峙5天后，西贝选择了道歉。 9月15日，西贝发布致歉声明，表示将尽可能把中央厨房前置加工工艺调整到门店现场加工。关于广大 顾客关心的保质期问题，西贝称正在与上游供应商积极沟通，在保证食品安全和库存周转的前提下，尽 量缩短保质期。 9月15日，西贝发布致歉声明。 值得注意的是，西贝在致歉信中，将预加工描述为"中央厨房前置加工工艺"。而罗永浩在转发致歉信 时，依然称呼西贝菜品为"预制菜"。 这意味着，即使西贝道歉，但双方在关键争议——"预制菜"的定义上，依旧寸步不让。 究竟谁对谁错？ 目前，预制菜国家标准尚未出台。西贝宣称"100%无预制菜"的依据来源于2024年市场监管总局等六部 门发布的《关于加强预制菜食品安全监管 促进产业高质量发展的通知》。 《通知》明确，预制菜是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不添 加防腐剂，经工业化预加工(如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸等)制成，配以或不配以 调味料包，符合产品标签标明的贮存、运输及销售条件，加热或熟制后方可食用的预包装菜肴。 实际上，随着预制菜概念的兴起和 ...

Group 1: Xiaomi's Strategy and Product Launch - Xiaomi is set to launch the Xiaomi 17 series, which includes Xiaomi 17, Xiaomi 17 Pro, and Xiaomi 17 Pro Max, this month [2] - This launch is considered the most significant update in the Xiaomi digital series, occurring one month earlier than the previous generation [3] - Over the past five years, Xiaomi has invested over 100 billion RMB in R&D, with plans to increase this investment to 200 billion RMB over the next five years [4] - Xiaomi's founder, Lei Jun, emphasized that the Xiaomi 17 series will fully benchmark against the iPhone, indicating a direct competition strategy [5] Group 2: Market Context and Competition - The iPhone 17 series has seen strong pre-sale performance, with sales volume surpassing the entire previous year's sales within the first minute of pre-sale [7] - Apple plans to produce approximately 100 million units of the iPhone 17 series, an increase from the initial estimate of 90 million units for the iPhone 16 series [8] - Xiaomi is shifting its focus in the high-end smartphone market from the 4,000 to 6,000 RMB price range to the ultra-high price segment above 6,000 RMB [9]

本文来自微信公众号：太阳照常升起，作者：慕峰，题图来自：AI生成 现在最怕贾国龙继续说话的，可能除了他的连锁餐饮同行之外，就是预制菜产业了。本来这个话题罗永浩已经结束了，贾老板不服，硬生生又把罗老师拉 了回来。 这下可好，爆料越来越多，西贝的供应商被扒了个遍。供应商也是有公众号和网站的，打开西贝供应商的网站，绝大部分都不是专供西贝，很多明明白白 地写着自己就是做预制菜的。 这下可好，原来商场里吃来吃去，食客吃的源头都是一样的，难怪味道都一样。原来就是图一个店面环境不一样，吃的都是差不多的。那何苦还去商场 呢？作者手欠，在京东随手搜了一些流行的预制菜价格，比如： 2、既然食材出处都一样，都是后厨随手加个热，价格得统一吧，不能这个店卖15，那个店就卖50吧。 3、既然谈不上任何美食，就别拿美食作为广告宣传点了吧，虚假广告可是要担责的。 4、既然你们满足不了许多老百姓的堂食需求，那就老老实实把空间让出点给真正做餐饮的小老板，让真正的中餐美食能够延续下去吧。 咱不知道，都是预制菜，京东自营的味道会不会更好？反正，确实便宜，大概堂食的1/5吧。 既然都到这份上了，就都别装了。预制菜产业、所谓中央厨房和连锁餐饮企业，本来 ...

Core Viewpoint - The controversy surrounding "pre-prepared dishes" initiated by Luo Yonghao and Xibei has evolved into a deep discussion within the restaurant industry, highlighting consumer rights to information and the long-standing conflict between industrialized production and consumer expectations [1][2][4]. Group 1: Consumer Rights and Trust - The public dispute between Xibei and Luo Yonghao is fundamentally a trust game concerning consumer rights, with differing definitions of "pre-prepared dishes" at the center of the argument [4][6]. - Xibei's perspective aligns with upcoming national regulations, asserting that their dishes do not qualify as pre-prepared unless fully cooked and packaged in a factory [4][6]. - Consumer perception is subjective, often equating any dish not freshly cooked on-site as pre-prepared, leading to a disconnect between expectations and reality [6][7]. Group 2: Industry Dynamics and Challenges - The debate touches on a structural contradiction in modern chain restaurants: the need for industrialized production versus consumer desire for fresh, flavorful experiences [8][9]. - Central kitchens and pre-preparation techniques are essential for operational efficiency, reducing labor costs by over 30% and increasing output efficiency by four times [8][9]. - Consumer resistance to pre-prepared dishes stems from concerns about the loss of culinary experience and the perception of value when high prices are associated with simple reheated meals [9]. Group 3: Transformation of Dining Ecosystem - The ongoing discussion about consumer rights is driving a transformation in the dining ecosystem within shopping centers, which are increasingly seen as key attractions rather than mere food providers [10][16]. - Data indicates that the proportion of dining establishments in shopping centers is projected to rise from 27.4% in 2022 to 29.5% by 2024, reflecting a shift towards more diverse and experiential dining options [10][12]. - The need for transparency in food preparation processes is becoming a critical factor for shopping centers when selecting dining brands, as consumer trust is a valuable asset [16][17]. Group 4: Future Opportunities and Strategies - Brands that emphasize fresh cooking are likely to gain traction, as the controversy creates opportunities for those committed to traditional cooking methods [18]. - Examples of brands that have successfully positioned themselves around fresh cooking include Xianlali and Fei Dazhu, which highlight their commitment to freshly prepared dishes [18]. - The industry is being compelled to find a balance between operational efficiency and consumer experience, with transparent communication being essential for building trust [18].

Summary of Conference Call on Prepared Dishes and the Development of China's Chain Restaurant Industry Industry Overview - The conference discusses the prepared dishes sector within the Chinese chain restaurant industry, highlighting the differences in definitions at consumer, industry, and national levels [1][2][3]. Key Points and Arguments - **Definition Discrepancies**: Prepared dishes are defined differently across various levels. National definitions exclude staple foods and dishes made in central kitchens, and prohibit preservatives [1][2]. - **Central Kitchen Benefits**: Chain restaurants utilize central kitchens to lower costs, ensure product quality consistency, standardize operations, and enhance food safety. However, initial processing or semi-finished products from central kitchens are not classified as prepared dishes under national definitions [1][3]. - **Japanese Influence**: The Japanese restaurant industry has optimized supply chains and food safety standards, establishing a robust system for central kitchens and cold chain logistics, which serves as a model for China's restaurant sector [1][4]. - **Consumer Expectations**: Chinese consumers expect healthy, safe, and innovative menu options from Chinese cuisine. Chain restaurants should enhance supply chain management, improve service levels, develop new products, and focus on brand building to meet these expectations [1][5]. - **Impact of Central Kitchens**: Central kitchens significantly influence the Chinese restaurant industry by improving efficiency and enabling standardized processes, making it easier for new brands to emerge [1][7]. - **Prepared Dishes Classification**: Prepared dishes are categorized into four types: pre-processed ingredients, ready-to-cook, semi-finished products requiring heating, and fully cooked dishes. Central kitchen products do not fall under the prepared dishes category as per the latest regulations [2][6]. - **Market Changes Post-Regulation**: Following new regulations in March 2024, which excluded central kitchen products from the prepared dishes category, consumer confidence in non-central kitchen prepared dishes declined, leading to a rebranding of some products as "quick dishes" [2][13]. Additional Important Insights - **Central Kitchen Types**: There are two main types of central kitchens: those with production licenses that can supply third-party restaurants and those that only supply their own outlets [8][12]. - **Future Trends**: The trend towards central kitchens and prepared dishes is expected to grow, especially as family sizes decrease and younger parents may prefer convenient meal options. Ensuring safety and taste will be crucial for market acceptance [16][17]. - **Technological Integration**: The use of cooking robots is anticipated to enhance the quality of prepared dishes while maintaining standardization, addressing the challenge of flavor consistency in mass production [19]. - **Profitability Comparison**: The profit margins in the Japanese restaurant industry are generally lower than those in China, suggesting that Chinese restaurants have room to balance pricing while maintaining profitability through central kitchen efficiencies [20][21].