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罗永浩开播谈西贝,称其公关团队特别不专业|首席资讯日报
首席商业评论· 2025-09-13 03:58
Group 1 - Luo Yonghao criticized the public relations team of Xibei for being unprofessional during a live broadcast, emphasizing the need for transparency in the prepared food market to protect consumer rights [2] - Xibei's founder, Jia Guolong, provided details of Luo's dining experience, highlighting that Luo's group had a positive feedback during the meal, contradicting his later negative comments [4][5] Group 2 - The Haikou Housing and Urban-Rural Development Bureau temporarily closed the "second-hand housing listing" module on its real estate information website for system optimization due to complaints about price discrepancies and slow updates [2] - Citic Securities maintained its prediction that the Federal Reserve will cut interest rates three times by 25 basis points each before the end of the year, citing stable inflation and price conditions [8] Group 3 - Huaren Group denied rumors of acquiring Evergrande Property, stating that the reports were untrue [3] - The founder of Zhaimi Technology, Yu Hao, addressed bankruptcy rumors, asserting that the company has sufficient cash flow and has repurchased shares to increase ownership [10] Group 4 - OpenAI and Nvidia are expected to announce a multi-billion dollar investment in a UK data center project, coinciding with a visit from US President Trump [7] - BlackRock's Bitcoin ETF, IBIT, has seen its holdings exceed 850 billion USD, with a total of 754,163 Bitcoins [13]
西贝“预制菜”争议引爆行业 消费者为何“谈虎色变”?
Di Yi Cai Jing· 2025-09-12 23:11
Core Viewpoint - The ongoing dispute between entrepreneur Luo Yonghao and the restaurant brand Xibei highlights the debate over the transparency of pre-prepared dishes in the food industry, raising questions about consumer rights and industry standards [1][2][6]. Group 1: Industry Standards and Consumer Rights - Luo Yonghao criticized Xibei for serving pre-prepared dishes without clear labeling, emphasizing the importance of consumer rights to know what they are purchasing [2][6]. - Xibei's founder, Jia Guolong, responded by stating that the accusations were unfounded and announced plans to take legal action against Luo Yonghao [2][3]. - The lack of national standards for pre-prepared dishes in China has led to confusion among consumers regarding what constitutes a pre-prepared dish [4][5]. Group 2: Market Dynamics and Growth - The pre-prepared food industry in China has been growing for over 20 years, with significant growth occurring around 2014 due to rising operational costs in the restaurant sector [4]. - The market is projected to reach a scale of 10 trillion yuan by 2030, with a potential penetration rate of 15% to 20% for pre-prepared dishes, indicating a compound annual growth rate of 13% [4]. - Despite the growth, increased competition has led to declining profits for some companies, such as Weizhi Xiang, which has seen a decrease in net profits in recent years [4]. Group 3: Regulatory Developments - In 2024, several government departments will promote the clear labeling of pre-prepared dishes to enhance consumer rights and choices, although no specific law currently mandates this [7][8]. - The Consumer Rights Protection Law in China affirms consumers' rights to know the true nature of the products they purchase [7]. - Comparisons are drawn with Japan's mature pre-prepared food industry, which benefits from strict regulations and standards, ensuring higher consumer trust and food safety [7][8]. Group 4: Understanding of Pre-prepared Dishes - There is a discrepancy between consumer and brand perceptions of what constitutes a pre-prepared dish, leading to misunderstandings [8][9]. - The central kitchen model is widely adopted in the restaurant industry, allowing for standardized production and improved food safety, which is crucial for scaling operations [9].
罗永浩与西贝的预制菜争议引爆行业,消费者为何“谈虎色变”
第一财经· 2025-09-12 15:55
Core Viewpoint - The ongoing dispute between entrepreneur Luo Yonghao and the restaurant brand Xibei highlights the debate over whether pre-prepared dishes represent progress in the industrialization of dining or a disregard for consumer rights. This controversy reveals the lack of standards and clear definitions in the pre-prepared food industry, as well as the disconnect between consumer perceptions and industry practices [3][5][9]. Group 1: Dispute Overview - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes at high prices, emphasizing the importance of consumer rights to know what they are purchasing [5][6]. - Xibei's founder, Jia Guolong, responded by stating that Luo's claims were false and announced plans to take legal action against him. Xibei also committed to transparency by publishing detailed preparation processes for their dishes and allowing customers to tour their kitchens [6][8]. Group 2: Industry Context - The pre-prepared food industry in China has been developing for over 20 years, primarily known to B-end operators before gaining consumer awareness around 2014. The COVID-19 pandemic accelerated this trend, leading to significant growth in the sector [8][9]. - The industry is projected to grow, with estimates suggesting that by 2030, the restaurant sector could exceed 10 trillion yuan, with pre-prepared food penetration rates reaching 15% to 20%, resulting in a B-end market size of 500 billion yuan and a C-end market size of 700 billion yuan, with a compound annual growth rate of 13% [8][9]. Group 3: Regulatory Environment - Currently, there are no national standards for pre-prepared foods in China, leading to inconsistencies across regions. However, recent government initiatives are promoting transparency regarding the use of pre-prepared foods in restaurants to protect consumer rights [10][11]. - The 2024 joint notice from various government departments emphasizes the need for restaurants to disclose the use of pre-prepared foods, aligning with consumer rights laws that grant consumers the right to know the true nature of the products they purchase [10][11]. Group 4: Consumer Perception and Industry Practices - There is a significant gap in understanding between consumers and brands regarding what constitutes pre-prepared food. Many consumers mistakenly believe that simply using pre-cut or cleaned ingredients qualifies as pre-prepared food [11][12]. - The central kitchen model is widely adopted in the restaurant industry, allowing for standardized production and distribution, which enhances food safety and operational efficiency. This model is seen as a key advancement in the industry, addressing issues of food safety and consistency across locations [13][14].
罗永浩与西贝的预制菜争议引爆行业 消费者为何“谈虎色变”
Di Yi Cai Jing· 2025-09-12 15:00
"预制菜"究竟是餐饮工业化的进步,还是对消费者知情权的漠视?近日,由网红企业家罗永浩对餐饮品 牌西贝的质疑所引发的这场巨大风波,正是呈现了这一争论。 一方基于消费体验呼吁强制明示,另一方则从专业角度坚决否认并准备法律维权。在这场"罗生门"背 后,暴露的是当前预制菜行业标准缺失、定义模糊与消费者认知之间难以调和的矛盾。 罗永浩公开指责,西贝"应战" 近日,罗永浩与餐饮集团西贝的"预制菜纷争"仍在持续。 罗永浩在社交账号表示,自己和同事去西贝吃饭,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。罗永浩认为,"从市场经济的角度来说,预制菜贵不贵倒是没 那么重要(虽然预制菜卖得贵确实更讨厌),重要的是知情权。" 9月11日,贾国龙在接受媒体采访时表示:"罗永浩表达了对预制菜的不满,这对我们造成了伤害。我们 会走法律程序,一定会起诉他。" 9月12日下午,西贝发布致顾客的一封信。信中称,经确认,罗永浩在微博中对西贝的指责不实。西贝 称,针对所涉菜品在门店端的实际制作方式,现将13道菜品具体制作过程的"作业指导书"正式向全社会 公布。 此外,西贝决定向全社会开放后厨参观,顾客可在门店就 ...
罗永浩与西贝的预制菜争议引爆行业,消费者为何“谈虎色变”
Di Yi Cai Jing· 2025-09-12 14:53
Core Viewpoint - The ongoing dispute between entrepreneur Luo Yonghao and the restaurant brand Xibei highlights differing perceptions of "pre-made dishes" and raises questions about consumer rights and industry standards in the pre-made food sector [1][2][5] Group 1: Dispute Overview - Luo Yonghao publicly criticized Xibei for serving pre-made dishes at high prices, emphasizing the importance of consumer awareness regarding the use of pre-made ingredients [2][5] - Xibei's response included a commitment to legal action against Luo and a public disclosure of their food preparation processes, asserting that their dishes are not pre-made but rather pre-processed [2][3] Group 2: Industry Context - The pre-made food industry in China has been developing for over 20 years, primarily known to B-end operators until recent years when consumer awareness increased due to market changes and the pandemic [4][5] - The industry is projected to grow significantly, with estimates suggesting a market size of 5 trillion yuan for B-end and 7 trillion yuan for C-end by 2030, assuming a penetration rate of 15%-20% [4] Group 3: Regulatory Environment - There is currently no national standard for pre-made dishes in China, leading to inconsistencies across regions, although there is a push for clearer labeling to protect consumer rights [4][6][7] - Recent government initiatives aim to promote transparency in the use of pre-made dishes in restaurants, aligning with consumer rights to know the nature of the food they purchase [6][7] Group 4: Consumer Perception and Safety - Consumers often conflate pre-prepared ingredients with pre-made dishes, leading to misunderstandings about what constitutes pre-made food [8][9] - The central kitchen model is increasingly adopted in the restaurant industry, enhancing food safety through standardized production and centralized sourcing, which helps mitigate risks associated with traditional kitchen operations [9]
16家预制菜相关公司的上半年财报,透露了哪些信息
Qi Lu Wan Bao Wang· 2025-09-12 14:51
齐鲁晚报·齐鲁壹点记者 尹睿 近日,罗永浩在个人微博上对西贝使用预制菜的猛烈抨击,再次将预制菜行业推向舆论的风口浪尖。 多家企业在财报中指出,原材料价格波动是利润下滑的主因之一。味知香坦言,部分原材料价格上涨压 缩了利润空间;千味央厨在财报中也提到,"原料价格波动对公司经营利润的影响显著,原料价格波动 带来的利润压力仍然较大"。此外,伴随着越来越多的企业涌入预制菜市场,行业竞争加剧,市场饱和 度逐渐提高,企业为争夺市场份额,不得不加大促销力度,进一步压缩了利润空间,"以价换量"成为普 遍策略。 另一方面,预制菜企业对B端客户的高度依赖在很大程度上影响着行业发展。以千味央厨为例,上半年 其经销商数量从去年同期的1953 家减少至1591家,净减少362家,降幅达18.54%。华鑫证券在研报中提 到,千味央厨主要依赖餐饮渠道客户,如百胜、海底捞、华莱士等。2025上半年,海底捞、华莱士等客 户营收承压,若B端市场复苏节奏缓慢,将影响千味央厨整体业绩表现。 艾媒咨询报告也指出,中国预制菜市场的销售以B端为主,主要面向餐饮企业。据统计数据,在2023年 预制菜市场规模中,B端市场占比70%左右。盘古智库高级研究员江瀚 ...
专家:国家界定与公众认知存在差距 预制菜产业成熟仍需时间
Di Yi Cai Jing· 2025-09-12 13:38
罗永浩与餐饮集团西贝的"预制菜纷争",让"预制菜"蒙上了一层阴影。 那么,到底什么是预制菜? 2024年3月18日,市场监管总局、教育部、工业和信息化部、农业农村部、商务部、国家卫生健康委等 六部门联合发布了《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》(下称《通知》),首 次明确界定了预制菜的范围: 预制菜,也称预制菜肴,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。 该企业负责人表示,当餐饮品牌连锁化后,门店开进核心商圈之后,就可能在备菜环节上受到一定的客 观限制。比如场地不给使用部分明火或大功率的设备,店面的客流量没办法支撑顾客点单后门店再配 菜、洗菜、切菜、炒菜、传菜的模式。 把门店菜品的部分预处理环节交给中央厨房,是不少连锁餐饮品牌的常规模式。其目的不仅可以缩短顾 客的等待时长,提高不同门店出餐标准化水平,也可以通过规模化采购降低成本。 "国家已经划定了预制菜的范围。预处理的食品原料并不等同 ...
专家:国家已划定预制菜范围,预处理的食品原料不等同于预制菜
第一财经· 2025-09-12 13:15
Core Viewpoint - The article discusses the ongoing debate surrounding "pre-prepared dishes" in China, highlighting the need for clearer regulations and consumer understanding of this food category [3][4]. Definition of Pre-prepared Dishes - Pre-prepared dishes are defined as food products made from one or more edible agricultural products, processed industrially, and requiring heating or cooking before consumption. They do not include staple foods like frozen rice or sandwiches [4][5]. - The Chinese government has established a clear definition to distinguish pre-prepared dishes from other processed foods, emphasizing the importance of industrial pre-processing and the characteristics of a dish [5]. Industry Context - The pre-prepared dish sector is currently driven by policy support, capital investment, and competitive market dynamics, but consumer acceptance remains low due to safety and nutritional concerns [6]. - Many consumers associate pre-prepared dishes with lower quality, fearing that restaurants using them may compromise food safety [6][7]. Consumer Perception and Challenges - There is a significant gap between the industry's understanding of pre-prepared dishes and public perception, with many consumers still unclear about their safety and nutritional value [6][8]. - The article notes that while some restaurant chains use pre-prepared components to streamline operations, this practice can lead to consumer distrust if not communicated effectively [7][8]. Recommendations for Improvement - Industry experts suggest that restaurants must respect consumer rights to know about the use of pre-prepared dishes and that national standards should be established to regulate this sector [8]. - The establishment of national standards and licensing for pre-prepared dishes is recommended to alleviate consumer concerns and ensure compliance with safety regulations [8].
专家:国家界定与公众认知存在差距,预制菜产业成熟仍需时间
Di Yi Cai Jing· 2025-09-12 12:32
"国家已经划定了预制菜的范围。预处理的食品原料并不等同于预制菜。" 罗永浩与餐饮集团西贝的"预制菜纷争",让"预制菜"蒙上了一层阴影。 那么,到底什么是预制菜? 2024年3月18日,市场监管总局、教育部、工业和信息化部、农业农村部、商务部、国家卫生健康委等 六部门联合发布了《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》(下称《通知》), 首次明确界定了预制菜的范围: 预制菜,也称预制菜肴,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。 不包括主食类食品,如速冻面米食品、方便食品、盒饭、盖浇饭、馒头、糕点、肉夹馍、面包、汉堡、 三明治、披萨等。 事实上,公众对"预制菜"的概念一直较为模糊。然而,《通知》已作出明确定义:预制菜应当兼具"预 制化"和"菜肴"的双重特征,突出工业化预加工的特点和菜肴属性,具备规模化、标准化、洁净化、规 范化的食品生产加工要求。同时,预制菜必须是加热或熟制后方可食用的预包装 ...
行业痛点与消费者悖论,预制菜需要的是进化,还是否定?
Sou Hu Cai Jing· 2025-09-12 12:27
近日,一场围绕预制菜的隔空对话将餐饮业推上风口浪尖。西贝创始人贾国龙提出"餐饮业的尽头是预制菜"的观点,而罗永浩则公开发文表示质疑。这场看 似个人观点之争,实则揭示了预制菜行业发展中最尖锐的矛盾:预制菜本身没有错,错的是粗制滥造、滥用添加剂和不透明的消费告知。 01 争议本质:不是该不该有预制菜,而是该如何做好预制菜 02 行业痛点:粗制滥造与添加剂滥用正在摧毁信任 预制菜行业的真正问题不在于"预制"形式本身,而在于质量标准的缺失和监督的不到位。 粗制滥造问题突出:部分企业为降低成本,选用劣质原料,通过大量添加剂掩盖食材本身的缺陷,使预制菜成为"科技与狠活"的代名词。 添加剂使用边界模糊:虽然大部分添加剂在合法范围内使用,但多种添加剂复合使用的安全性和长期影响缺乏充分评估,消费者对"合规但不合理"的添加剂 使用心存疑虑。 营养品质难以保证:多数预制菜经过多次加热和长期保存,维生素等营养物质大量流失,高油高盐问题普遍,与现代健康饮食理念背道而驰。 03 消费悖论:不知情的选择权被剥夺 最令消费者反感的是知情权被剥夺。当前餐饮行业普遍存在"预制菜不告知"的情况: 线下餐厅很少主动告知哪些菜品是预制菜 贾国龙的观点 ...