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].

近日，西贝餐饮陷入预制菜舆论风波。 罗永浩"停战" 13日晚，罗永浩微博最新发文称西贝的事情可以告一段落了，全文如下： 好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。我要忙正事了，已经耽误了一些工作。感谢大家的关心。 回顾事件始末： 此前，13日下午罗永浩发微博转发媒体报道，配文称："太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）：1.我不反对预制菜，在某些 情况下，我甚至会主动选择预制菜，比如图省事儿，赶时间，没胃口时对付一下等等。2.既然预制菜合法，餐馆当然有权使用预制菜，但消费者有权知道 餐馆是否使用了预制菜。" 9月11日晚间，西贝创始人贾国龙在回应争议时明确表态，将对罗永浩提起诉讼，同时直指罗永浩此前的相关言论已对西贝的品牌声誉与经营造成极大伤 害。 当晚，对于贾国龙要起诉的言论，罗永浩在社交媒体上进行了回应。罗永浩回应称"好，来吧"，并表示西贝"能把现做的菜做得全是重新加热的味道，这 肯定是高科技了"。 9月10日，罗永浩在微博吐槽知名连锁餐饮品牌西贝，称"几乎全是预制菜"。罗永浩表示：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 ...

Core Viewpoint - The controversy surrounding pre-prepared dishes (pre-cooked meals) has gained significant attention following criticism from a public figure, leading to a broader discussion about transparency and consumer rights in the food industry [1][2][3] Group 1: Company Impact - The criticism from the public figure has resulted in a noticeable decline in customer traffic, with reports indicating a drop of approximately 10% in certain locations [2][7] - The company, Xibei, reported a significant loss in daily revenue, estimating a drop of 1 million yuan on October 10 and 11, with projections of 2 to 3 million yuan on October 12 [2][7] - Xibei has committed to transparency by opening its kitchens for public viewing and providing detailed information about its food preparation processes [5][7] Group 2: Industry Trends - There are over 74,000 companies related to pre-prepared dishes in China, with 31 listed on the A-share market, and around 60% of these companies are expected to see a year-on-year decline in performance for 2024 and the first half of 2025 [1] - The National Health Commission is working on a national standard for food safety concerning pre-prepared dishes, which is expected to be publicly solicited for opinions soon [1] - The ongoing debate highlights a growing consumer demand for clarity regarding the use of pre-prepared dishes in restaurants, emphasizing the importance of consumer rights and informed choices [3][9]

Core Viewpoint - The article discusses the controversy surrounding the food quality at Xibei restaurant, particularly focusing on the preparation process of dishes that were criticized by a public figure, highlighting the need for transparency and quality assurance in the food industry [36]. Group 1: Food Preparation Process - The chef explained that the "grassland tender roasted lamb chops" and "scallion roasted fish" were pre-cooked and required additional heating before serving [5][36]. - Upon ordering the scallion roasted fish, the chef retrieved a previously processed sea bass from the cold storage, which had been thawed and cleaned [7][36]. - The fish was brushed with a sauce purchased from a supplier, and small holes were poked in the fish to prevent the skin from puffing up during cooking [11][13]. Group 2: Quality Control and Consumer Perception - The cold storage lacked a label indicating the thawing and storage date of the sea bass, raising concerns about freshness [9][36]. - The fish was cooked in an oven at 260 degrees Celsius for 10 minutes, which differs from traditional grilling methods, potentially affecting consumer expectations [15][36]. - Customer reviews on platforms like Dianping showed mixed reactions to the dish, with some praising its taste while others criticized the freshness and quality [33][36]. Group 3: Industry Implications - The incident highlights the importance of maintaining quality control and transparency in food preparation processes for chain restaurants [36]. - The restaurant's response to public criticism and the need for continuous improvement in food quality and customer experience are emphasized [36].

Group 1 - The dispute between Luo Yonghao and Xibei regarding the use of pre-prepared dishes continues, with Luo accusing Xibei of playing word games about their food preparation methods [4] - Xibei's revenue dropped significantly, with daily sales decreasing by 1 million yuan on September 10 and 11, and an expected drop of 2 to 3 million yuan on September 12, marking the largest external crisis in the company's history [5] - Xibei publicly refuted Luo's claims, asserting that the dishes he consumed were not pre-prepared [4][5] Group 2 - Wahaha, under the leadership of Zong Fuli, plans to rebrand as "Wah Xiaozong" starting from the 2026 sales year, aiming to maintain compliance with brand usage [6] - The announcement of the rebranding has sparked strong consumer backlash, with many expressing their inability to accept the name change due to emotional ties to the original brand [7] Group 3 - Meisibangwei's founder, Zhou Chengjian, gained attention for dancing in a live stream, which attracted over 200,000 viewers, highlighting the company's strategy to engage with consumers in a fun manner [8] - Anker Innovations has appointed former Vivo executive Jia Jingdong as CMO, which is expected to enhance the company's brand strength and market strategy [9] Group 4 - Ho Wai Choong, the foreign vice chairman of Chengdu Bank, has retired after 17 years, coinciding with significant share purchases by state-owned platforms, indicating a new phase in the bank's collaboration with strategic investors [10] - Xinda Australia Fund's general manager Zhu Yongqiang is retiring, with deputy general manager Fang Jing taking over, amidst concerns about the stability of the company's governance following frequent executive changes [11] Group 5 - Wang Qingbin, the former chairman of China Merchants Jinling Leasing, is under investigation for serious violations of discipline and law, as announced by the Central Commission for Discipline Inspection [12][13]

Core Viewpoint - The article discusses the quality and preparation process of dishes at the restaurant chain Xibei, particularly focusing on the "Crispy Grilled Fish" and "Tender Grilled Lamb Chops" that were criticized by a public figure for being stale and having an off-putting smell [1][32]. Group 1: Preparation Process - The "Crispy Grilled Fish" is prepared from a previously frozen sea bass that is thawed and cleaned before being cooked [5][16]. - The fish is brushed with a sauce purchased from a supplier, which serves as a base flavor for the dish [9]. - The fish is pierced with small holes to prevent the skin from puffing up during cooking, and it is then baked at a high temperature of 260 degrees Celsius for 10 minutes [11][13]. Group 2: Quality Control - The kitchen staff did not provide a label for the thawed sea bass, which raises concerns about its freshness and storage duration [7]. - The chef mentioned that the fish should be consumed hot to avoid any fishy taste, indicating a potential issue with the dish's quality if not served immediately [27]. - Customer reviews on platforms like Dianping show mixed reactions, with some praising the fish while others criticize its freshness and texture [31]. Group 3: Brand Reputation - The article highlights the importance of public perception and trust in restaurant brands, especially following negative comments from influential figures [32]. - Xibei's willingness to allow media scrutiny of their food preparation process reflects an effort to maintain transparency and improve quality [32].

Core Viewpoint - The controversy surrounding Xibei's use of pre-prepared dishes has intensified following criticism from Luo Yonghao, leading to a noticeable decline in customer traffic and revenue at Xibei's stores [1][2]. Group 1: Company Performance - Following Luo Yonghao's criticism, Xibei's store in Shenzhen experienced a significant drop in both revenue and customer flow, with Saturday's customer count falling from over 500 to just over 300, and revenue dropping from 65,000-70,000 yuan to 54,000 yuan [1]. - The store manager indicated that the business trend has been declining, with no queues observed during peak hours, which is unusual for the restaurant [1]. Group 2: Controversy Details - Luo Yonghao's initial complaint on social media claimed that most of the dishes at Xibei were pre-prepared and overpriced, sparking a public debate [1]. - Xibei's CEO, Jia Guolong, refuted these claims, asserting that no dishes at Xibei are pre-prepared and announced plans to sue Luo Yonghao while introducing a "Luo Yonghao set meal" [1]. Group 3: Pre-prepared Dishes Definition - The definition of pre-prepared dishes was clarified by regulatory authorities, stating that they are made from one or more food products through industrial pre-processing and must meet specific storage and consumption conditions [4]. - Foods that undergo only simple processing, such as washing and cutting, do not qualify as pre-prepared dishes, and many chain restaurants utilize central kitchens for food preparation [4]. Group 4: Consumer Sentiment - Consumers expressed that while many chain restaurants use pre-prepared ingredients, the key concern lies in the alignment of price and value, with some suggesting that if a restaurant uses pre-prepared dishes, the prices should be reasonable [2][3]. - Luo Yonghao emphasized that consumers have the right to know whether restaurants use pre-prepared dishes [3]. Group 5: Regulatory Developments - A draft national standard for pre-prepared food safety, led by the National Health Commission, has passed expert review and will soon seek public opinion, aiming to standardize the classification and disclosure of pre-prepared dishes in restaurants [5].

Investment Dynamics - Nutrabolt, an American energy drink company, has invested nearly 110 million yuan to increase its stake in Bloom Nutrition [4] - Bloom Nutrition, founded in 2019, is well-known on social media for its organic green superfood powders and has expanded its product line to include protein powders, collagen peptides, and super berry products [2] - This investment is expected to provide Bloom Nutrition with strategic growth capital, enhance its production capacity, and strengthen its internal capabilities, while allowing Nutrabolt to further expand its influence in the energy drink sector [2] Brand Dynamics - Inditex Group, the parent company of Zara, reported a 5.1% year-on-year revenue growth to 18.4 billion euros and a slight net profit increase of 0.8% to 2.8 billion euros as of July 31 [15] - Zara is closing smaller stores and shifting towards larger, higher-end retail spaces, with an expected total retail floor area increase of about 5% in the coming year [15] - The closure of smaller stores reflects a broader trend in the fast fashion industry, prioritizing efficiency over scale [15] Corporate Changes - Roberto Lorenzini announced his resignation as CEO of Tod's Group for the Americas, a decision made in agreement with the Della Valle family [23] - Sun Hui, CEO of Baizicui, announced her departure after seven years, indicating challenges in achieving rapid success in a competitive environment [26] - Burger King China appointed Fan Jun as COO and Li Jia as CIO, aiming to strengthen its core team for better market penetration [28]

文 丨 《BUG》栏目 周文猛、徐苑蕾 今天中午12点55分，西贝在内部平台发布通知，决定暂停门店后厨的参观活动。一位门店店员表示， 主要为了保证后厨的正常运营。此前，西贝创始人贾国龙为了回应预制菜争议，曾宣布全国370家门店 允许消费者参观菜品制作过程。 虽然罗永浩表示停止争端，西贝也暂停参观后厨，但这一事件对于西贝的影响仍在继续。 这个周末，《BUG》栏目探访了位于北京、广州地区的多家西贝莜面村门店。有西贝门店店长透 露："上客情况大约少了两三成。"但另有门店店长表示，"不降反增，客人反而更多了"。 《BUG》栏目在随机走进的多家西贝线下门店中看到，今日午饭时间，到店用餐的顾客也已经接近满 客状态。 此外，对于网上热议的食用油问题，目前西贝店面已全部采用了非转基因油。甚至有一名厨师长直 言："我干厨师好多年，不仅干过西贝的厨师，也干过外面的厨师，我对我们厨房的食品安全、厨房卫 生、操作安全都特别有自信。如果说西贝的菜品不干净，菜品不好，服务态度不好，那我认为食品行业 也没有干净的了"。 此外也有店长透露，贾国龙正在学习于东来，"我们每个员工，家里有孩子的每个学期会多得到1000元 的补贴，他还在新疆等偏远 ...