连锁餐饮

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贾国龙删号「退网」?我们存好了他的「语录合订本」
36氪· 2025-10-02 04:09
以下文章来源于融中财经 ,作者付琪森 融中财经 . 中国领先的股权投资与产业投资媒体平台。聚焦报道中国新经济发展和创新投资全产业链。通过全媒体资讯平台、品牌活动、研究服务、专家咨询、投资 顾问等业务,为政府、企业、投资机构提供一站式专业服务。 最好的营销就是真实地履行承诺。 文 | 付琪森 编辑 | 吾人 来源| 融中财经(ID:thecapital) 封面来源 | 西贝餐饮集团官网 2025 年 9 月,西贝创始人贾国龙悄然清空了自己的社交媒体账号。 这个时间点很微妙——正值西贝深陷" 预制菜风波" ,罗永浩的一句" 几乎全是预制菜" ,让这家中国最大的连锁餐饮企业之一陷入前所未有的信任危机。 贾国龙先是强硬回应要起诉,后又开放后厨直播,结果越描越黑。最后不得不发布道歉信,承诺将中央厨房的菜品改为门店现做。 清空社交账号,或许是贾国龙意识到,在互联网时代,自己过去 37 年的所有豪言壮语都变成了" 合订本" ——那些曾经信誓旦旦的承诺、掷地有声的宣 言,如今都成了打脸的证据。 有意思的是,在一些北方方言里," 西贝货" 恰好是假货、赝品的意思。这个巧合像极了一个隐喻:当" 西贝" 遇上" 贾(假)国龙" , ...
市场监管总局出台食安新规,连锁餐饮管理难题能否迎刃而解
Zhong Guo Shi Pin Wang· 2025-09-30 14:48
近年餐饮业连锁化加速,中国连锁经营协会数据显示,2020-2024年连锁化率从15%升至23%,门店超50万 家,日均服务3亿人次。但扩张中,部分总部重收授权费、加盟费,对门店食材采购、后厨卫生等"宽松 软",多地曝出"食材过期""后厨脏乱"等问题,损害消费者权益与行业公信力。市场监管总局食品安全总监 孙会川直言:"连锁企业不能只开店不管店、只收费不担责,更不能出问题推诿,需扛起食品安全责任。" 结合连锁餐饮"覆盖广、链条长、影响大"特点,《规定》从五维度破局:一是明确连锁定义,以"统一品 牌、供应链、运营、食安管控"的"四统一"模式判定,解决监管对象模糊问题;二是要求总部按营收比例投 食安资金,用于溯源、培训等,资金不足致问题需担责;三是细化总部、分支机构、门店责任,杜绝推 诿;四是要求总部制定全流程规程,用"互联网+明厨亮灶"实时监控;五是按门店数分级监管,500家以上 由省级监管,100-500家由市级,100家以下由县级。 法律责任上,《规定》列明12类违规情形,总部若以合同甩责,将被责令整改并罚2万-10万元,情节严重 者约谈公示。 尽管《规定》为连锁餐饮食品安全划定了清晰红线,但企业在落地合规要求 ...
直击西贝“失血”调改:厨师长频频开会,后厨更忙了,餐厅更空了
凤凰网财经· 2025-09-30 12:13
Core Viewpoint - The article discusses the ongoing challenges faced by Xibei restaurant chain in the wake of a public relations crisis, highlighting their attempts to implement changes in response to consumer concerns and the impact on customer traffic and employee morale [3][27]. Summary by Sections 1. Changes Implemented - Xibei has modified nine core menu items to be prepared on-site, including beef patties and fish sticks, and has switched to non-GMO soybean oil for cooking [1]. - As of September 29, only one item, the yellow rice cake, remains unmodified according to their public announcement [1]. 2. Customer Traffic and Experience - During a visit on September 29, the restaurant's occupancy rate was approximately 10%, making it one of the least busy chains in the mall [5]. - The restaurant had only two tables occupied during a pre-lunch peak, and by noon, only five tables were filled [7]. - A significant decrease in child patrons was noted, with fewer families dining compared to previous visits [9]. 3. Public Relations and Communication - Xibei's communication strategy has been criticized, with the founder's responses to public concerns perceived as defensive [3]. - The restaurant's management has become more cautious in their interactions with the media and customers, reflecting a shift from previous openness [27]. 4. Employee Sentiment and Operations - Employees expressed uncertainty about the company's direction and recent changes, indicating a tense atmosphere [16][26]. - There has been an increase in employee training sessions, particularly related to the new standard operating procedures for children's meals [17]. 5. Financial Impact - The restaurant's daily revenue reportedly dropped by nearly half following the onset of the crisis, with current occupancy rates indicating a further decline [15]. - Despite promotional efforts, such as offering 100 yuan dining vouchers, customer turnout remained low [11][13]. 6. Consumer Behavior - Customers have become more cautious in their dining choices, with some expressing dissatisfaction with the perceived value of their meals [13]. - The article notes a shift in consumer sentiment, with some patrons still willing to dine at Xibei despite the controversies, while others have decided against returning [13]. 7. Industry Context - The article suggests that the crisis reflects broader issues within the high-end dining sector, including consumer expectations and the perceived value of dining experiences [27][28]. - Experts argue that the focus should shift from punitive measures against Xibei to a more constructive dialogue about industry standards and practices [28][29].
定规立矩,连锁餐饮总部不能“只收钱不管理”| 新京报快评
Xin Jing Bao· 2025-09-29 10:51
▲资料图:连锁餐饮企业覆盖地域广、交易量大、所涉人群多。图/IC photo 连锁餐饮总部"只收钱不管理"的现象即将画上休止符。 市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理规定》(以下简称"新 规"),自2025年12月1日起实施。根据新规,餐饮连锁企业总部必须承担起食品安全"火车头"职责,绝 不能"只收钱不管理"。 新规首次规范了餐饮服务连锁企业的主体责任,首次明确了不同企业规模、风险等级对应的监管层级。 其中,突出强调抓住"关键少数",夯实企业总部管理责任,对企业总部"管什么""怎么管"予以明确,这 无疑十分关键。 将门店数量超10000家的超大规模连锁餐饮品牌,纳入省级监管范围,这一设计有助于解决基层市场监 管部门对监管超大规模餐饮服务连锁企业"心有余力不足"的问题。 同时,省级市场监管部门根据企业总部管理的门店数量变化情况,在每年1月确定负责监督管理的企业 总部,这体现了动态调整的监管思路。 此前,一些连锁餐饮企业在食品安全方面存在诸多乱象。今年3·15期间,新京报曝光了杨铭宇黄焖鸡后 厨存在售卖隔夜菜,变质食材等食品安全乱象,引起巨大反响。随后多地市场监督管理局对该公司加 ...
定规立矩,连锁餐饮总部不能“只收钱不管理”
Xin Jing Bao· 2025-09-29 10:48
Core Viewpoint - The new regulations mark a significant shift in the management of food safety responsibilities for chain restaurants in China, emphasizing that headquarters must take an active role in overseeing food safety rather than merely collecting fees [1][5]. Summary by Sections Regulatory Changes - The newly released regulations require chain restaurant headquarters to assume the role of "locomotive" in food safety management, effective from December 1, 2025 [1]. - The regulations introduce a tiered supervision system based on the scale and risk level of the restaurant chains, clarifying the responsibilities of headquarters [2]. Scale and Impact - The threshold for provincial-level supervision is set at 10,000 stores, reflecting a more scientific approach to regulation as many brands have entered the "10,000-store era" [3]. - As of 2024, 1.5% of chain restaurant brands in China will have over 10,000 stores, a significant increase from 0.7% in 2018, indicating the growing influence and coverage of these brands [3]. Management Responsibilities - The new regulations require headquarters to establish a comprehensive food safety management system, including a "risk control checklist" and a three-tiered management structure [4]. - Headquarters are now responsible for various aspects such as assessment, training, standardized management, and handling food safety complaints, ensuring they cannot simply delegate these responsibilities to individual stores [4][5]. Future Implications - The implementation of these regulations is expected to enhance food safety governance in the restaurant industry, moving away from a lax management model to a more accountable and structured approach [5].
十一将近,多家西贝店铺整改问题尚未全部完成,店员回应:部分东西原材料还未到货,西兰花使用期限还未整改
Qi Lu Wan Bao· 2025-09-29 09:25
9月29日,据向阳视频报道,记者致电多家西贝店铺了解其整改进度,其中只有一家店铺称已完成整 改。 未完成整改店铺员工解释称还有部分东西的原材料还未到货,但在国庆前肯定能完成整改,另一家店铺 员工则是称只剩下西兰花材料的使用期限还未完成整改,从10月2日起将要求西兰花在一个月内使用 完。 此前,西贝官方账号所发致歉信中整改措施如下: 1、西贝所有使用大豆油烹调的菜品,调整为使用非转基因大豆油; 另据中国新闻周刊报道,西贝北京五棵松万达店于9月25日已完成了其中3项整改,分别涉及大豆油、燕 麦小米粥、羊肉串,另外6项将于27日完成,目前相应的食材调整和员工培训都已经完成了。 西贝创始人贾国龙多平台账号清空内容 9月28日,据媒体报道,西贝餐饮创始人贾国龙的小红书账号、视频号账号内容已清空。 2、儿童餐吃光光牛肉焖饭牛肉酱,调整为门店现炒; 3、儿童餐牛肉饼,调整为门店现做牛肉饼; 4、儿童餐鳕鱼条,调整为门店原切大黄鱼现炸现烤; 5、烤羊肉串,调整为在门店现切、现串、现烤; 6、猪排烩酸菜中猪排半成品,调整为生排骨,在门店现炒; 7、酥皮肉夹馍卤肉,调整为生肉在门店现卤; 8、手撕椒麻鸡,调整为生鸡在门店现煮; ...
连锁餐饮企业如何管好食品安全? 市场监管总局出台新规加强监管
Xin Hua She· 2025-09-29 06:20
Core Viewpoint - The State Administration for Market Regulation has issued regulations to enhance food safety responsibilities among chain catering enterprises, addressing issues of lax management and accountability at the headquarters level [1][2][3] Summary by Sections Regulatory Framework - The new regulations define the roles of chain catering enterprises, headquarters, and branches, shifting focus from quantity to operational models to clarify regulatory targets [1][2] Responsibilities of Headquarters - Headquarters must allocate a certain percentage of annual revenue to food safety management and are held accountable for any food safety issues arising from insufficient funding [2] - Clear delineation of food safety responsibilities among headquarters, branches, and stores is established to prevent blame-shifting during incidents [2] Management Practices - Headquarters are required to create operational guidelines for procurement, inspection, and food preparation, utilizing technology such as "Internet + Bright Kitchen" to enhance food safety [2] - The regulations specify that provincial, municipal, and county-level market regulatory bodies will oversee compliance based on the number of stores and risk levels [2] Legal Accountability - The regulations outline penalties for failure to establish food safety management systems and for attempts to evade responsibility through contractual agreements [2] Industry Response - The regulations aim to strengthen the food safety risk control mechanism and enhance the evaluation of food safety conditions across the industry [3] - The China Chain Store & Franchise Association plans to develop standards for headquarters to fulfill their food safety management responsibilities [3] Future Directions - The State Administration for Market Regulation will continue to refine responsibility requirements for various types of food enterprises, including food sales chains and online food transactions, to ensure public safety [4]
门店出事总部责任不能悬空,市场监管总局详解连锁餐饮新规考量
Xin Jing Bao· 2025-09-29 01:41
本《规定》作为餐饮食品安全监管领域的重要顶层设计,通过导向性、协同性、前瞻性的制度安排,首 次规范了餐饮服务连锁企业的主体责任,明确企业总部在制度建设、人员配备、风险防控等方面的具体 义务,既填补了连锁餐饮食品安全监管的制度空白,也为基层监管提供了可操作的执法指南。 其次,民有所呼,责有所担。餐饮服务连锁企业覆盖地域广、管理链条长,门店数量和消费群体众多, 风险影响面广。今年3月,媒体曝光了一些餐饮服务连锁门店后厨环境卫生不达标、剩菜回收二次销 售、从业人员未办理健康证明等问题,引发人民群众广泛关注,迫切要求加强连锁餐饮食品安全监管, 期盼出台有力措施,切实守护"舌尖上的安全"。本《规定》的出台是对人民群众呼声的有力回应,也是 对食品安全全链条监管的具体实践。 最后,立规明责,顶层破题。当前我国餐饮服务连锁经营仍处于快速发展阶段,针对企业总部食品安全 管理责任悬空、管理水平不高等现状,亟须从解决"一个问题"转变为解决"一类问题",从国家层面加强 制度供给、细化政策配套、强化法治保障。 新京报讯(记者陈琳)市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理 规定》(以下简称《规定》),自20 ...
连锁餐饮总部不能当“甩手掌柜”,须承担食品安全“火车头”职责
Xin Jing Bao· 2025-09-29 01:41
其次是资金投入,织密"防护网"禁责任转嫁。针对部分企业"重扩张轻管理"的问题,新规明确要求总部 每年必须将一定数额的营业收入专项用于食品安全管理,确保人员配备、检查评价、设施更新等关键环 节有足够资金保障。特别强调,总部不得通过任何合同形式减轻或免除自身法定食品安全责任。 最后是标准管控,握"金钥匙"促高质量发展。俞路强调,总部应当加强全环节标准化管理,制定统一操 作规程,并督促分支机构、中央厨房和门店严格执行,以高水平安全推动品牌可持续发展。 此外,违规必究。对于未定期检查、通过合同逃避责任、未按要求报告等行为,《规定》设置了相应罚 则,进一步压紧压实企业总部的管理责任。 新京报讯(记者陈琳)市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理规 定》(以下简称《规定》),自2025年12月1日起实施。市场监管总局餐饮食品司司长俞路表示,餐饮连 锁企业总部必须承担起食品安全"火车头"职责,绝不能"只收钱不管理"。 针对近期连锁餐饮食品安全事件频发,市场监管总局在新规中为企业总部划定了管理"三条底线"。 首先是制度防线,建"护城河"防系统性风险。俞路指出,企业总部必须健全管理制度,筑牢责任落 ...
遍布全国的连锁餐饮,为何进不了江西?
Sou Hu Cai Jing· 2025-09-29 01:05
Core Viewpoint - The article highlights the challenges faced by popular national chain restaurants, such as Xibei, in entering the Jiangxi market due to the region's unique culinary culture and strong local dining ecosystem [2][10]. Group 1: Market Characteristics - Jiangxi province has a deep-rooted "Jiangxi stir-fry" culture, where consumers prefer freshly cooked dishes that emphasize the unique aroma of food just off the stove, known as "guo qi" [3][5]. - Local restaurants prioritize fresh ingredients, with a typical meal costing around 40 yuan, contrasting sharply with chain restaurants that charge nearly 100 yuan per meal [5][6]. - Jiangxi consumers exhibit a strong preference for spicy and fragrant dishes that pair well with rice, making it difficult for northern or coastal chain brands to adapt to local tastes [3][6]. Group 2: Challenges for Chain Restaurants - Many chain restaurants, including Xibei, struggle with high entry barriers in Jiangxi due to entrenched local food culture and consumer preferences for fresh, made-to-order meals [10][11]. - The reliance on pre-prepared ingredients and standardized recipes by chain restaurants is at odds with Jiangxi consumers' expectations for freshness and authenticity [9][10]. - The logistics of sourcing high-quality ingredients from distant regions, such as the northwest for Xibei's signature dishes, adds to the operational challenges and costs [7][9]. Group 3: Consumer Preferences - Jiangxi consumers are generally resistant to pre-prepared dishes, believing that only freshly made meals can satisfy their taste requirements [5][7]. - The price sensitivity of Jiangxi consumers, combined with their loyalty to local dining options, creates a significant barrier for higher-priced chain restaurants [6][10]. - Efforts by chain restaurants to promote their offerings through social media and local influencers have not yielded significant results due to the pronounced taste differences and consumer aversion to pre-prepared foods [10][11]. Group 4: Future Considerations - For chain restaurants to succeed in Jiangxi, they must deeply understand and respect local culinary traditions while adapting their business models to meet local demands [11]. - The potential for successful cross-regional expansion exists, but it hinges on achieving a balance between local preferences and the operational strategies of chain brands [11].