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 ...

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 ...

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].

"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 ...

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 ...

Group 1 - The core viewpoint of the articles revolves around Luo Yonghao's intention to promote transparency in the Chinese prepared food industry and to safeguard consumer rights through a live broadcast [1][3]. - Luo Yonghao plans to discuss not only the incident involving Xibei but also other restaurant companies during his live stream [1]. - He expressed skepticism about the long-term viability of selling prepared dishes as freshly made, predicting that legislation will eventually ensure consumer awareness [3]. Group 2 - Luo Yonghao recently announced his entry into Bilibili with a video podcast titled "Luo Yonghao's Crossroads," which will feature in-depth discussions on various topics, including technology and humanity [5]. - The podcast episodes are expected to last between 3 to 5 hours and will include notable guests from the automotive industry [5].

事情闹得沸沸扬扬，起因是罗永浩9月10日发文吐槽西贝"几乎全都是预制菜，还那么贵"，希望强制饭馆注明是否使用预制菜。9月11日，西贝创始人贾国 龙与罗永浩爆发了一场关于预制菜的"口水战"。 9月12日，记者致电济南西贝恒隆广场店、西贝和谐广场店获悉，店内均已上线"罗永浩套餐"，内含13道菜，价格666元，消费者可以任意点选套餐菜品， 并承诺"不好吃、不要钱"。西贝方面此前宣称，即日起全国所有门店都将上线该套餐。 罗永浩同款菜单 左：罗永浩；右：贾国龙 这看似是一次企业与个人的纠纷，实则折射出一个行业痛点：为什么餐厅普遍不标注"预制菜"？他们争议的焦点也并非食品安全，而是"知情"与"信任"。 眼下，预制菜已经成为人们餐桌上的好帮手。但在方便之余，大家心里依旧有一根"刺"：艾媒调研数据显示，近四分之一的消费者明确表示对预制菜"不 放心"；超七成消费者在点餐时希望能清楚知道食材是现做还是预制，六成以上表示会因为"不透明"而降低对品牌的信任度。数字背后，是消费者对知情 权的强烈诉求。 现实却"骨感"得令人失望——不标注几乎成了行业默认的"潜规则"。 此前，杭州绿茶餐厅的"佛跳墙"被记者卧底揭出系预制产品，但菜单上从未 ...

Core Viewpoint - The article discusses the recent conflict between Luo Yonghao and Xibei regarding the pre-prepared food industry, highlighting the challenges and perceptions surrounding pre-prepared meals in China [1][2]. Industry Overview - The pre-prepared food industry gained popularity during the pandemic, with Xibei's attempt to enter the market through "Jia Guolong Kungfu Cuisine," which ultimately did not succeed [2][4]. - Pre-prepared food is an important part of food industrial development, with penetration rates in countries like the US and Japan reaching 60%, while China's penetration is only 10-15% but growing rapidly [5][6]. Market Trends - The growth of the pre-prepared food sector in China is driven by several trends: 1. Increased penetration of food delivery services, which require high efficiency and safety standards [6][8]. 2. The trend of restaurant chain development, which enhances food industrial and logistics capabilities [8][11]. Regulatory Changes - New regulations in 2024 will redefine pre-prepared food, excluding certain types of food processing from the category, which may impact market dynamics [13][16]. Consumer Perception - There is a significant consumer skepticism towards pre-prepared meals, especially when they perceive they are paying for freshly made food but receiving pre-prepared options instead [4][16]. - The article suggests that the current economic environment makes it difficult for the pre-prepared food industry to thrive, as consumers are not seeing price reductions despite lower costs for restaurants [16]. Investment Outlook - The article expresses a cautious outlook on investing in the pre-prepared food sector, suggesting that upstream companies focusing on standardized products may have a competitive advantage [16].

海报新闻记者 沈童 报道 一份标价不菲的烤羊排，是后厨精心烹制的传统菜肴，还是工业化预制后加热的产物？这场由罗永浩与 餐饮巨头西贝引发的争议，揭开了当代餐饮行业转型的巨大裂缝…… 西贝的双重回应VS预制菜的界定之争 "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，实在是太恶心 了。"2025年9月10日，罗永浩的一条微博直接将西贝莜面村送上热搜。 西贝创始人贾国龙迅速回应："西贝现在门店100%没有预制菜，一道都没有。"他宣布全国370多家门店 后厨将向消费者开放参观，并表示将对罗永浩采取法律行动。 面对罗永浩的质疑，西贝创始人贾国龙的反击迅速而直接。他不仅否认西贝使用预制菜，还公布了"罗 永浩菜单"——5人13道菜共消费800多元。 贾国龙解释，西贝有中央厨房进行预加工，但配送到门店的是原料而非成品。例如羊排会切割成标准形 状，但这并不属于预制菜。 针对此次危机，西贝采取了令人意外的透明化策略：从2025年9月12日开始，全国所有门店后厨向消费 者开放，任何人都可以申请参观。 不难看出，这场争议的核心在于如何定义预制菜。 2024年3月，国家市场监督管理总局等六部门联合发布的《关 ...

Core Viewpoint - The discussion around whether the dishes at Xibei restaurant are pre-prepared has been addressed by the China Chain Store & Franchise Association, which provides authoritative insights into the industry [4][5]. Industry Insights - According to the "2022 China Chain Catering Industry Report," the use of pre-prepared dishes by catering enterprises can reduce overall costs by 8% [3]. - An increasing number of catering businesses are adopting pre-prepared dishes through central kitchens or partnerships with pre-prepared food manufacturers, with leading chain restaurants utilizing pre-prepared dishes at rates exceeding 80%, as seen with Xibei [3]. - The trend towards standardization, scalability, and industrialization in the catering industry is expected to drive the application of pre-prepared food products, leading to a more mature supply chain in the pre-prepared food sector [3].