这两天，连锁餐饮集团"西贝"陷入预制菜舆论风波。9月10日，罗永浩发文吐槽西贝"几乎全都是预制菜，还那么贵，实在是太恶心了。"一时间，预制菜又 被推上了风口浪尖。 罗永浩的言论，引发了不少网友共鸣。 "罗永浩的意见是对的，国家应该强制要求餐馆必须明示是否预制菜，让消费者明明白白消费。""虽然每次带孩子都吃，但西贝确实就是预制菜啊…连西兰 花都是" 罗永浩还在社交媒体上发布10万元悬赏，公开征集西贝使用预制菜的"真凭实据"。 9月11日晚间，西贝创始人贾国龙在北京门店回应"预制菜"风波，明确表态"会起诉罗永浩"。西贝创始人贾国龙还表示，9月12日起，西贝全国所有门店后厨 将对外开放，消费者可以看任何一道菜的制作过程。 今天中午，记者就以普通消费者的身份申请参观并拍摄后厨，得到餐厅许可后，记者随后换上服装开始参观。 带领记者参观的西贝吴江路湟普汇店厨师长表示，他们的热菜菜品是现炒现做的，不是预制菜，并向记者展示了冰柜里存放的鸡肉、羊排、沙葱、芹菜等原 材料。 西贝吴江路湟普汇店厨师长说，我们收到的是生的原料，剩下的加工全部在门店完成，师傅每天早上到店现场操作；厨师长拆开冰冻鱼的包装向记者展 示，"这完完全全是一条 ...

9月12日，晚上8:30，罗永浩直播，"将谈西贝一事"。网友们都在摩拳擦掌，要挤进直播间，看看罗永 浩怎么"硬刚"西贝。 事情缘于罗永浩发布的一条微博，瞬间把预制菜和西贝推上了风口浪尖。 9月10日，罗永浩发微博公开吐槽西贝："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。"随后，这一说法引发 网友广泛关注与讨论，"罗永浩吐槽西贝"相关内容登上热搜，西贝随即陷入预制菜舆论风波。 9月11日，西贝餐饮创始人贾国龙回应，西贝没有一道菜是预制菜，并表示未来将起诉罗永浩。罗永浩 微博称"来吧"。 这次贾国龙与罗永浩的"预制菜"拉扯，牵出了一个在餐饮业被长期忽视的"标准化与风味平衡"难题：连 锁餐饮品牌能否使用预制菜？在这两天的互联网上的各种讨论和发酵后，终于把讨论的重点引导到了这 个问题上。 何为"预制菜" 贾国龙说的"西贝门店没有一道是预制菜"，更多是他与罗勇浩的"硬刚"。但实际上，消费者更关心的 是，吃进嘴的有多少是预制菜？如果吃了，这些预制菜安全吗？ 先放下双方的各执一词，预制菜需要符合哪些标准才能走上餐桌？ 虞坚表示，在中国人的观 ...

以下文章来源于21Style ，作者贺泓源 21Style . 编辑丨朱益民 刘雪莹 9月12日下午，"西贝承认部分菜品是隔夜菜"登上微博热搜第一。 据@中国蓝新闻 报道，西贝承认部分菜品存在隔夜情况，煮好的羊排赏味期是三餐，今天上 午一餐、下午一餐、明天上午还能卖，厨师长称隔夜使用不会影响出餐品质。 9月12日中午，胖东来集团创始人于东来就此次舆论风波发声称，"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。" 某种程度上，在创始人、CEO贾国龙的参与下，西贝跟预制菜越绑越紧。 虽然，这公司不想掺和任何预制菜概念。2025年9月12日，在微博热搜上，西贝、罗永浩、预 制菜成为高频词。比如罗永浩奖励10万征集西贝预制菜线索、罗永浩晒报告称西贝预制菜超 80%等热搜词汇。 权威、独家、深度，先一步看到消费未来！ 记者丨贺泓源 罗永浩晒报告称西贝预制菜超80%的观点来自，人民网研究院在2023年发布的《预制菜行业发 展报告》，其中援引《2022年中国连锁餐饮行业报告》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。 9月10日，罗永浩发微博公开吐槽西贝。"好久 ...

Core Viewpoint - The article discusses the crisis faced by companies like Xibei and Aikang Guobin, highlighting that the root of the crisis is not about right or wrong, but rather a misalignment in understanding between the companies and the public [1][2]. Group 1: Industry Standards vs Public Perception - In the medical examination industry, the standard is to "screen for abnormal indicators," not to "diagnose diseases," leading to a disconnect when consumers expect cancer detection [3]. - In the restaurant industry, Xibei's explanation that "central kitchen pre-processing does not equal pre-made dishes" fails to resonate with consumers who equate anything not freshly cooked as pre-made [4]. - This misalignment indicates that while industries have their own standards and terminologies, consumers lack the time or interest to understand these details [6]. Group 2: Defensive Reactions and Crisis Amplification - The misalignment could have been mitigated through patient explanation and communication, but both Aikang Guobin and Xibei opted for litigation as a response [7]. - For Xibei, the issue of "pre-made dishes" is not just a labeling problem but affects the entire supply chain and cost structure, necessitating a strong defense [8]. - Aikang Guobin views its examination services as "screening," not "diagnosis," and feels compelled to defend against public misconceptions that could undermine its business model [9]. Group 3: Public Sentiment and Perception - Public perception of pre-made dishes is simplistic, often siding with figures like Luo Yonghao, which indicates that Xibei underestimated consumer expectations for transparency in the food industry [10]. - In the Aikang incident, the lawyer's status as a cancer patient garnered public sympathy, making the company's litigation appear as "bullying the weak," overshadowing any professional arguments [11]. - Companies often perceive public questioning as a commercial threat, while the public desires a more open response to their concerns, leading to potential backlash if the boundaries between defense and public education are blurred [12]. Conclusion - The events involving Aikang Guobin and Xibei illustrate that in today's media environment, a company's "standard answer" may be perceived as the "wrong answer" by the public, highlighting a common challenge across industries [13]. - It is more effective for companies to establish effective communication and reduce cognitive gaps before crises arise, rather than responding defensively during a crisis [14]. - Ultimately, gaining public trust is essential for success in any industry [15].

2025.09. 12 本文字数：1030，阅读时长大约2分钟 西贝与罗永浩的"预制菜"风波仍在持续发酵。 9月12日下午，西贝发布致顾客的一封信称，经确认，罗永浩在微博中对西贝的指责不实。其还公布了罗永浩此前购买的13道菜品具体制作过程。 同日上午，罗永浩在社交平台发文称，"关于西贝餐厅的菜品是不是预制菜"这一问题，早就有了答案。其微博截图显示，人民网研究院2023年7月发 布的 《 预制菜行业发展报告 》 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。 来源：西贝官方发布公众号《西贝全体伙伴致顾客的一封信》截图 西贝称，将向全社会开放后厨参观，顾客可在门店就餐的同时向门店提出参观后厨的要求，在穿戴相关食安防护服装符合食品安全要求的前提下参观 后厨。 西贝表示，还将陆续开放原产地、央厨工厂、草原牧场、奶食工厂、莜面工厂等西贝产地源头参观。 9月12日中午，胖东来集团创始人于东来也就此次舆论风波发声称，"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。" 来源：于东来社交平台 西贝此前宣布将从9月12日起，在全国所有门店上线"罗永浩菜单"。西贝创始人和董事长 ...

Core Viewpoint - The ongoing controversy between Xibei and Luo Yonghao regarding the use of pre-prepared dishes continues to escalate, with Xibei defending its practices and offering transparency to customers [1][10]. Group 1: Company Response - On September 12, Xibei issued a letter to customers confirming that Luo Yonghao's accusations were unfounded and detailed the preparation process of 13 dishes he had ordered [2][6]. - Xibei announced it would allow customers to tour its kitchens, ensuring compliance with food safety standards, and would also open various production sites for public visits [3]. - Xibei introduced the "Luo Yonghao Menu" across all its locations, allowing customers to choose from dishes previously ordered by Luo, with a commitment that if the food is unsatisfactory, customers can return it [6][8]. Group 2: Industry Context - Luo Yonghao's initial criticism highlighted that over 80% of dishes at certain chain restaurants, including Xibei, are pre-prepared, according to a report by the People's Daily Research Institute [10]. - The same report indicated that the use of pre-prepared dishes can reduce overall costs for restaurants by 8% [8]. - Xibei has multiple patents related to pre-prepared food, indicating its investment in this segment of the food industry [8][9].

Core Viewpoint - The controversy surrounding the restaurant chain Xibei and its use of pre-prepared dishes has escalated following criticism from consumer Luo Yonghao, prompting Xibei's founder to hold a press conference and announce legal action against Luo [1][2]. Group 1: Company Response - Xibei's founder, Jia Guolong, asserts that none of the 13 dishes ordered by Luo were pre-prepared, emphasizing the restaurant's commitment to quality [1]. - Jia plans to sue Luo for his comments, indicating a strong defensive stance against public criticism [1][2]. Group 2: Public Perception and Consumer Understanding - There is a disconnect between the official definition of pre-prepared dishes and consumer perceptions, with many consumers equating any non-cooked-to-order dish as pre-prepared [3][4]. - The public's understanding of food quality and preparation methods is crucial, as many consumers express dissatisfaction with the taste and pricing of Xibei's offerings [3][4]. Group 3: Industry Context - A report from the People's Daily Research Institute indicates that major restaurant chains, including Xibei, have over 80% of their dishes as pre-prepared, raising questions about the accuracy of Jia's claims [6]. - The ongoing debate highlights the broader industry trend towards pre-prepared meals, which may affect consumer trust and brand reputation [6]. Group 4: Crisis Management - The article discusses the effectiveness of crisis management strategies, questioning whether a press conference and legal action were the best responses to public criticism [5][21]. - It suggests that building a strong communication strategy and listening to consumer feedback could be more beneficial for companies facing public backlash [24][25]. Group 5: Leadership and Decision-Making - The article reflects on the challenges faced by business leaders in responding to public criticism, noting that many leaders may resist external advice during crises [7][22]. - It emphasizes the importance of establishing authority and communication channels within organizations to ensure that leadership is receptive to feedback [24][27].

Core Viewpoint - The controversy surrounding the restaurant chain "Xibei" has been ignited by public criticism from influencer Luo Yonghao, who accused the brand of serving mostly pre-prepared dishes, leading to significant public concern and a strong response from Xibei's founder, Jia Guolong [1][4][11]. Group 1: Controversy and Reactions - Luo Yonghao publicly criticized Xibei on social media, claiming that the restaurant served "almost all pre-prepared dishes" and called for legislation requiring restaurants to disclose the use of such items [1][11]. - Jia Guolong, the founder of Xibei, announced plans to sue Luo Yonghao, emphasizing the damage to the brand's reputation caused by the influencer's extreme statements [4][6]. - In response to the criticism, Xibei has launched a "Luo Yonghao Menu" in all its locations, allowing customers to order dishes that Luo had previously tried, with a promise of a money-back guarantee if they are unsatisfied [7][13]. Group 2: Financial and Operational Details - Luo Yonghao's dining experience at Xibei included 15 dishes for a total of 830 yuan, which Jia Guolong defended as reasonable pricing [6][8]. - Xibei has committed to transparency by allowing customers to visit the kitchen and observe the cooking process, aiming to dispel claims of using pre-prepared dishes [13][25]. Group 3: Industry Context and Regulations - The controversy has sparked discussions about the use of pre-prepared dishes in the restaurant industry, with regulatory bodies advocating for clearer labeling to inform consumers [34][36]. - Jia Guolong acknowledged the growing trend of pre-prepared dishes in the industry but clarified that Xibei does not currently use them, distinguishing between pre-prepared and pre-cooked items [28][26]. Group 4: Public Sentiment and Social Media Impact - The incident has generated significant online discussion, with some supporting Luo Yonghao's claims while others defend Xibei's quality and pricing [11][39]. - The situation highlights the influence of social media on public perception and the potential impact of celebrity endorsements or criticisms on brand reputation [30][41].

Core Viewpoint - The ongoing controversy surrounding the comments made by Luo Yonghao about Xibei's use of pre-prepared dishes has led to significant responses from both parties, with Xibei's CEO asserting that all dishes are freshly made and announcing plans to open kitchens for public viewing [1][2][4]. Group 1: Company Response - Xibei's CEO, Jia Guolong, stated that all dishes served in their restaurants are not pre-prepared and announced plans to open kitchens for public viewing starting September 12 [1][2]. - Xibei will launch the "Luo Yonghao Menu" across all its locations on September 12, featuring 13 dishes [1][7]. Group 2: Controversy Details - Luo Yonghao publicly criticized Xibei on social media, claiming that the restaurant chain primarily serves pre-prepared dishes, prompting Xibei to announce intentions to sue him [2][4]. - Luo has offered a reward of 100,000 yuan for evidence supporting his claims about Xibei's use of pre-prepared dishes [4]. Group 3: Customer Engagement - Xibei staff reported that the "Luo Yonghao Menu" is available for customers, with a total price of 561 yuan for 12 dishes, suitable for 6 to 7 people [7]. - Customers are encouraged to order from the "Luo Yonghao Menu" or visit the kitchen to verify the preparation of dishes [7].

Core Viewpoint - The dispute between Luo Yonghao and Xibei revolves around the accusation of Xibei using pre-prepared dishes, with Xibei firmly denying these claims and asserting the quality of their food offerings [4][8][9]. Group 1: Company Response - Xibei issued a letter to customers addressing Luo Yonghao's comments, emphasizing their commitment to quality and thanking their 40 million annual customers for their support [5]. - Xibei's founder, Jia Guolong, responded to the accusations by stating that Xibei does not use pre-prepared dishes as defined by national standards, clarifying the difference between pre-prepared and pre-cooked dishes [8][9]. - Xibei has publicly shared the production processes of 13 dishes to demonstrate transparency and counter the claims made by Luo Yonghao [4][5]. Group 2: Luo Yonghao's Claims - Luo Yonghao criticized Xibei on social media, claiming that most of the dishes he encountered were pre-prepared and expressed a desire for legislation requiring restaurants to disclose the use of such dishes [6][8]. - Luo referenced a report indicating that major restaurant chains, including Xibei, have a high percentage of pre-prepared dishes, suggesting that the industry lacks transparency [11][12]. - Luo's comments sparked significant public debate, with various opinions emerging regarding the use of pre-prepared dishes and consumer rights to know about food preparation methods [15][16]. Group 3: Industry Context - The ongoing debate highlights a broader concern within the restaurant industry regarding the use of pre-prepared dishes and the need for transparency to maintain consumer trust [15][16]. - The discussion has prompted reactions from industry experts and influencers, indicating that the perception of food quality and pricing is crucial for consumer satisfaction [15][16].