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。" ...

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes in restaurants, particularly highlighted by the public dispute between Luo Yonghao and the restaurant chain Xibei, raises significant questions about consumer rights and transparency in the food industry [1][21][23]. Group 1: Incident Overview - Luo Yonghao criticized Xibei for allegedly serving pre-prepared dishes, prompting a strong response from the restaurant chain, which denied the claims and threatened legal action [1][3]. - Xibei's founder, Jia Guolong, expressed concern over the impact of Luo's comments on the brand's reputation and stated that the restaurant uses fresh ingredients [1][3]. - The incident has sparked widespread public interest, with many netizens supporting Luo and questioning the pricing and quality of Xibei's offerings [5][6]. Group 2: Consumer Sentiment and Industry Trends - There is a growing distrust among consumers regarding pre-prepared dishes, with many preferring transparency about the food they consume [8][12]. - The acceptance of pre-prepared dishes has increased among younger consumers, particularly during peak seasons like the Spring Festival, indicating a shift in market dynamics [9][10]. - Consumers are sensitive to the distinction between pre-prepared and freshly made dishes, often feeling uncomfortable when paying premium prices for what they perceive as lower-quality food [12][14]. Group 3: Regulatory Landscape - The lack of a formal national standard for pre-prepared dishes has led to confusion and inconsistency in the industry, with various local and corporate standards in place [19][20]. - Upcoming regulations are expected to clarify the definition and safety standards for pre-prepared dishes, which could significantly impact the industry [20][21]. - The need for restaurants to disclose the use of pre-prepared dishes to consumers remains a contentious issue, with many restaurant owners reluctant to reveal such information for fear of losing customers [21][22].

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。" 此前，西贝创始人兼董事长贾国龙却比较认可预制菜，其受访时还曾坦言， "好菜全是预制出来的，只 要越高级预制程度越高，预制菜是未来餐饮的大趋势。" 贾国龙表示，并不否认此前的言论，他表示，鱼翅、鲍鱼、等高级菜都得经过长时间的预制。否则菜品 做法比较复杂，不可能马上就上来，"就一个红烧肉，你都得预制很长时间。"他说。 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。 责任编辑：李思阳 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"。 ...

昨天，在刚刚结束回应"预制菜"风波的新闻发布会后，记者了解到，西贝创始人、董事长贾国龙表示将会起诉罗永浩。 西贝创始人、董事长贾国龙在接受采访时，就"是否会起诉罗永浩"一问做出明确且强硬的表态。"一定会，我们一定会起 诉他，一定一定会起诉他！"贾国龙连用三个"一定"来强调他的决心。他表示："他对我们的伤害是很大的，一定会起 诉。" 当被问及如何看待罗永浩作为西贝的用户，以及起诉用户的行为时，贾国龙将罗永浩的"消费者身份"与他的"博主行为"进 行了切割。 "用户是用户，我感谢他来消费。但他的行为已经跨出了一个正常消费者的行为，"贾国龙解释道。他认为，一个正常的消 费者如果对菜品不满意，西贝有非常通畅的反馈和补偿机制。 "我们承诺不好吃不要钱，你只要提出来，我们服务员可以麻利地给你退菜、换菜甚至免单。但你(罗永浩)吃得挺好，抹嘴 走了，回去就发了一个微博，对我们造成那么大的伤害。" 贾国龙补充说，商家的责任是让顾客吃好，如果吃不好，商家有责任道歉和补偿，这才是商家和消费者之间健康的正常关 系。 同时，他还发布10万元悬赏，公开征集西贝使用预制菜的"真凭实据"。 他认为，罗永浩的行为已经超出了这一范畴，并且在持续发 ...

责任编辑：李思阳 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，说西贝又贵又难吃是"被黑了"，他还强调，西贝忠实顾客很多，消费者用脚投票，八月份 客流历史新高，超过了19年，超过了23年，高过了20年，这个东西不是忽悠出来的。 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。" 贾国龙还表示，他自己亲自管定价，是参照市场上的价，还有消费者能接受的价来定价。 ...

据新黄河报道，9月11日晚，西贝创始人贾国龙在最新的采访中，再次详细复盘了罗永浩的就餐过程，并抛出了两个关键细节：罗永浩一行人当场反馈"挺 好"，且结账时累积了会员积分。但这一切都发生在他发布"真恶心"微博的"1个小时之前"。 贾国龙还原的场景，描绘了一次看似愉快且正常的消费体验。罗永浩一行四男一女点单丰盛，含双份菜在内共15道菜，且几乎全部吃完，仅剩下最后因上 菜较晚而未吃完的羊排和烤鱼。在用餐结束，服务员询问"吃的怎么样？"时，得到的现场回复是"挺好"。 在结账环节，据贾国龙透露，服务员当时询问是否需要累积会员积分，付款的随行人员表示"要"。这一举动，通常被视为消费者对品牌有一定认可度、并 愿意进行复购或深度绑定的信号。贾国龙推断，付款和操作积分的应该不是罗永浩本人，而是其助理或朋友。 与此同时，为了让消费者亲身体验"值不值"，西贝宣布将从明天起，在全国所有门店上线"罗永浩菜单"。贾国龙澄清，这不是一个固定的套餐，而是罗永 浩点过的菜品列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃，不要钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参 观任何一道菜的制作全过程。 同时，他还发布10 ...