Group 1 - The article emphasizes the importance of understanding the actual operations of a company, as executives may not be aware of the discrepancies between reported narratives and ground realities [1][2][3] - It highlights the disconnect between high-level strategic decisions and the operational realities faced by employees, often leading to a lack of accountability among executives [14][20] - The case of Xibei and its issues with pre-prepared dishes illustrates how executives may be unaware of the operational challenges and management practices within their own companies [17][16] Group 2 - The article discusses the dangers of investors relying solely on information provided by company executives, which can lead to a distorted understanding of a company's true performance [2][3] - It points out that many CEOs may not want to know the details of their company's operations, focusing instead on results, which can lead to significant issues, as seen in the Wells Fargo scandal [21][22][23] - The article suggests that CEOs should engage more directly with the operational aspects of their businesses to avoid creating a false sense of security regarding their company's performance [29][30] Group 3 - The article critiques the tendency of CEOs to become detached from the realities of their companies, often leading to a lack of awareness about operational inefficiencies and ethical concerns [9][19][28] - It argues that a CEO's understanding of their company's operations is crucial for maintaining accountability and ensuring ethical practices within the organization [29][30] - The discussion includes the need for CEOs to periodically engage in hands-on activities to remain grounded in the realities of their business operations [29]

Core Viewpoint - The chain restaurant Xibei is facing a public relations crisis due to allegations regarding the use of pre-prepared dishes, particularly concerning the quality and freshness of their ingredients, such as frozen broccoli [1][2]. Group 1: Public Perception and Quality Concerns - Many consumers are struggling to accept the use of frozen broccoli, questioning the restaurant's pricing and the perceived freshness and quality of the ingredients [2]. - The long shelf life of frozen broccoli, which can last up to two years, raises concerns about the freshness of the product, leading some to feel misled by the restaurant's marketing [2][24]. Group 2: Understanding Frozen Vegetables - The definition of freshness and nutritional value is complex; fresh vegetables can still undergo changes post-harvest that affect their quality [3][4]. - Freezing can effectively halt the processes that lead to spoilage, preserving the quality of vegetables like broccoli [5][6]. - Proper freezing techniques, such as rapid freezing and slow thawing, are crucial for maintaining the quality of frozen vegetables [8][11]. Group 3: Industry Practices and Technology - In large-scale production, vegetables like broccoli undergo processes such as washing, cutting, and blanching before freezing, which helps maintain their color and texture [9][10]. - The freezing process involves quick cooling methods, such as using liquid nitrogen, which significantly differs from home freezing methods [14]. - Not all vegetables are suitable for freezing; those with high water content, like cucumbers, do not freeze well, while broccoli is among the best candidates for freezing [15]. Group 4: Consumer Behavior and Market Dynamics - Consumer habits and perceptions play a significant role in the market for fresh versus frozen vegetables, with many preferring the convenience of fresh produce despite the benefits of frozen options [16][17]. - The seafood and meat industries often rely on freezing technology to ensure product quality and safety, indicating that freezing is a common practice across various food sectors [18][19]. - Technological advancements in food preservation have expanded the variety of available produce, allowing consumers to access a wider range of fruits and vegetables year-round [20][21].

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].

Core Viewpoint - The ongoing controversy surrounding the pre-prepared dishes of the chain restaurant group Xibei has attracted the attention of the Beijing Municipal Market Supervision Administration, which is further investigating the situation [1] Group 1: Company Actions and Reactions - Xibei's parent company, Inner Mongolia Xibei Catering Group Co., Ltd., is facing scrutiny due to allegations of misleading consumers regarding the use of pre-prepared dishes [1] - Luo Yonghao announced on Weibo that he would no longer pursue legal action against Xibei, citing concerns for the company's nearly 20,000 employees and the potential risks posed by the founder's stubbornness [2][3] - Luo has decided to abandon plans to reward the founder for revealing Xibei's internal issues, as he believes it would be an act of emotional retaliation [3] Group 2: Legal and Consumer Rights - There is a growing movement among consumers to initiate a collective lawsuit against Xibei for allegedly deceiving them with pre-prepared dishes, and Luo has committed to assisting those interested in legal action [4] - Luo emphasizes the importance of consumer rights, stating that while he does not oppose pre-prepared dishes, restaurants should not misrepresent them as freshly made meals [5] Group 3: Industry Standards and Regulations - The National Health Commission has reportedly passed a draft national standard for the food safety of pre-prepared dishes, which is expected to provide clearer guidelines for the industry [5]

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 ...