9月12日下午消息，罗永浩发微博称，今天晚上8：30，会在三个平台（微博，抖音，B站，帐号名都 叫"罗永浩的十字路口"）上同时直播谈谈这件事。 罗永浩表示：我的诉求并不是打这个西贝，或是贾老板，我对他们没什么兴趣。但我很希望借着这次的 事件，推动中国预制菜行业透明化，保障消费者的知情权。所以今天晚上也会提到一些其他餐饮企业。 好，今天晚上8：30见。 近日，"西贝"陷入的预制菜舆论风波。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 9月13日，罗永浩再发微博回应：我一直是一个有争议的人，?但这一次我看到的网络舆情是90%多的人 都在骂西贝，骂我的连10%都不到。难道那些讨厌我的人突然喜欢了我不成？??很多网友已经指出了真 实的原因?：天下苦预制菜不透明久矣?。?希望这一次的事件，能够推动中国预制菜相关立法尽快实 现，再强调一遍，我不反对预制菜，?我的终极诉求只是让消费者获得知情 ...

9月12日下午消息，西贝官方微博发布全体伙伴致顾客的一封信 。 近日，"西贝"陷入的预制菜舆论风波。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 西贝表示，当天罗永浩微博发出后，西贝团队首先复盘门店菜品出品质量、门店股务质量。随后对所涉 及菜品的生产制作流程进行一一拆解确认。 经确认，罗永浩在微博中对西贝的指责不实。 西贝表示，针对所涉菜品在门店端的实际制作方式，现将13道菜品具体制作过程的"作业指导书"正式向 全社会公布： 但作为有影响力的公众人物,罗永浩对西贝的不实指责及不当用语,我们坚决反对,绝 不姑息。 当天微博发出后,西贝团队首先复盘门店菜品出品质量、门店服务质量。随后对所涉及 菜品的生产制作流程进行一一拆解确认。 经确认,罗永浩在微博中对西贝的指责不实。 "好久没吃西贝了,今天下飞机跟同事吃了一顿,发现几乎全都是预制菜,还那么贵, 实在太恶心了。希望国家尽早推动立法,强制饭馆注明是否使用了预制菜。" 作为西贝的老客人,我们首先感谢罗永浩前来西贝就餐,并为西贝提出意 ...

本文来自微信公众号：寻空的营销启示录，作者：寻空，头图来自：视觉中国 罗永浩原文里有两个关键词：预制菜和贵。这两点，正好击中了当下餐饮市场最敏感的神经。 9月11日，一场熟悉的"罗式"争论在社交媒体上拉开序幕。罗永浩发布微博，称自己在西贝就餐时，发现"几乎全都是预制菜"，并直言感觉很"恶心"。 面对指控，西贝董事长贾国龙迅速回应，其核心论点是按国家规定，西贝没有一道是预制菜，并严正宣布将正式起诉罗永浩， 就此，罗永浩"相声演员"般的保留节目——和品牌方公开论战，硝烟再起。 一、是不是预制菜不重要，性价比高不高更重要 | 1.2万 לח | | --- | | 1-1 562 | | 4 326 | 先说第一个问题，西贝到底是不是预制菜？ 贾国龙的回应逻辑很清晰： 换句话说，西贝不是工厂做完、门店加热的预制菜，而是中央厨房做初步处理，门店现炒现蒸的模式。 这种模式的优势是，保证了成百上千家门店菜品口味的稳定性，降低了对厨师个人技艺的依赖，同时提升效率，这也是许多大型连锁餐饮品牌的模式。 但问题的关键在于，行业标准和消费者心智之间，存在一条巨大的鸿沟。 对于绝大多数普通消费者而言，他们不会去深究国家标准的细枝末节 ...

9月12日下午消息，罗永浩发微博称，今天晚上8：30，会在三个平台（微博，抖音，B站，帐号名都 叫"罗永浩的十字路口"）上同时直播谈谈这件事。 罗永浩表示：我的诉求并不是打这个西贝，或是贾老板，我对他们没什么兴趣。但我很希望借着这次的 事件，推动中国预制菜行业透明化，保障消费者的知情权。所以今天晚上也会提到一些其他餐饮企业。 好，今天晚上8：30见。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 9月13日，罗永浩再发微博回应：我一直是一个有争议的人，但这一次我看到的网络舆情是90%多的人 都在骂西贝，骂我的连10%都不到。难道那些讨厌我的人突然喜欢了我不成？很多网友已经指出了真实 的原因：天下苦预制菜不透明久矣。希望这一次的事件，能够推动中国预制菜相关立法尽快实现，再强 调一遍，我不反对预制菜，我的终极诉求只是让消费者获得知情权。 近日，"西贝"陷入的预制菜舆论风波。 责任编辑 ...

Core Viewpoint - The recent controversy surrounding the restaurant chain Xibei highlights the growing public concern over the use of pre-prepared dishes in the food industry, with calls for legislation to ensure transparency for consumers [1][2]. Group 1: Incident Overview - On September 10, influencer Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes at high prices, urging for legislation to require restaurants to disclose the use of such dishes [1]. - Xibei's founder, Jia Guolong, announced plans to sue Luo Yonghao in response to the criticism [1]. - Luo Yonghao noted that over 90% of online sentiment was against Xibei, suggesting a widespread public discontent with the lack of transparency regarding pre-prepared dishes [1]. Group 2: Industry Implications - Luo Yonghao emphasized that the issue of using pre-prepared dishes as if they were freshly made is unsustainable and that legislation will eventually be enacted to grant consumers the right to know [2]. - The incident reflects a broader trend in the food industry where consumers are increasingly demanding transparency about food preparation methods [2].

近日，"西贝"陷入的预制菜舆论风波。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 贾国龙表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义"，"按国家 规定，我们没有一道是预制菜，而且100%不是预制菜"。"罗永浩说全是预制菜，太恶心了，挺伤我们 的"。 贾国龙还表示，预制和预制菜是两回事儿，因为预制就是提前做，提前加工预加工，但预制菜就是成品 了。他指出，全在门店完成的这不叫预制菜，它是有预制工艺。 9月13日，罗永浩发微博@贾国龙，内容为 关于"西贝餐厅的菜品是不是预制菜"这一问题，其实中国连 锁经营协会早就给出答案，预制菜行业发展报告 （全文）表示，数据显示，真功夫、吉野家、西贝等 连锁餐饮企业预制菜占比达80%以上。 六次出的十字路| | | | 5-9-12 11:17 发布于 北京 来自 微博经学版 の中 八言 旋转 因 查看大图 2 # 9 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei regarding the pre-prepared food industry has intensified, with Luo sharing a report that claims a high percentage of pre-prepared food usage among major restaurant chains [1] Group 1: Industry Insights - According to the "2022 China Chain Catering Industry Report," major restaurant chains like Zhen Gongfu, Yoshinoya, and Xibei reportedly have over 80% of their offerings as pre-prepared food [1] - The original report does not specify the exact percentage of pre-prepared food used by any individual restaurant chain, but it indicates that leading chains have a significant reliance on pre-prepared meals [1] - The report highlights that the use of pre-prepared food is supported by central kitchens, which prepare meals that are then delivered to various outlets in packaged forms [1] Group 2: Consumer Behavior - The increasing use of pre-prepared food in restaurant chains is gradually educating consumers, leading to a higher acceptance of packaged meals [1] - Consumers are becoming less concerned about whether food is pre-prepared, focusing instead on hygiene, expiration, and taste [1]

Core Viewpoint - The controversy surrounding the restaurant chain "Xibei" involves allegations of using pre-prepared dishes, with significant public discourse initiated by influencer Luo Yonghao, who criticized the high cost and prevalence of such dishes in Xibei's offerings [1][4]. Group 1: Company Response - Xibei's founder, Jia Guolong, responded to the allegations, asserting that the restaurant does not use pre-prepared dishes as defined by national standards, emphasizing that their food is prepared on-site and not pre-packaged [1][4]. - Jia expressed that the terms "pre-prepared" and "pre-prepared dishes" are distinct, clarifying that their cooking process involves pre-preparation but does not equate to serving pre-packaged meals [1]. Group 2: Industry Context - The pre-prepared dish industry is rapidly evolving, driven by the need for cost reduction and efficiency in the restaurant sector, with a reported 8% decrease in overall costs for restaurants utilizing pre-prepared dishes [4]. - Major chain restaurants, including Xibei, are reported to have a pre-prepared dish usage rate exceeding 80%, indicating a significant trend towards standardization and industrialization in the food service industry [4][5]. - The growth of food delivery platforms has further accelerated the shift towards pre-prepared meals, with estimates suggesting that 70% of delivery merchants utilized pre-packaged meals in 2022 [5].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the use of pre-prepared dishes has escalated, with both parties taking strong stances and engaging in a public evidence contest [1][2][4]. Group 1: Company Background - Xibei, founded in 1988 in Bayannur, Inner Mongolia, is set to have nearly 400 stores across 62 cities in China by 2025, employing approximately 17,000 people [4]. - In 2023, Xibei's overall revenue exceeded 6.2 billion yuan, marking a historical high for the company [4]. - The company plans to open its first overseas store in Los Angeles in 2025, marking the beginning of its global expansion [4]. Group 2: Incident Details - On September 10, Luo Yonghao publicly criticized Xibei on social media, claiming that most of the dishes were pre-prepared and expensive, urging for legislation to require restaurants to disclose the use of pre-prepared ingredients [4]. - In response to Luo's comments, Xibei's founder, Jia Guolong, announced intentions to sue Luo for his negative remarks [2]. - Luo countered by offering a 100,000 yuan reward for anyone who could provide evidence of Xibei's use of pre-prepared dishes, shifting the conflict from verbal exchanges to a contest of evidence [2].

9月11日晚间，华与华营销咨询有限公司董事长华杉发微博表示，西贝是拼了老命要把菜做好的企业， 贾国龙又是极其爱惜自己羽毛的人，罗永浩这样的污蔑，他绝对受不了。 责任编辑：李思阳 近日，"西贝"陷入的预制菜舆论风波。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："好久没吃西贝了，今天下飞机跟同事吃了一顿，发 现几乎全都是预制菜，还那么贵。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" ...