中式餐饮

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眉州东坡将于全球120家门店逐步推出“四川非遗美食套餐”
Bei Jing Shang Bao· 2025-09-23 13:57
Group 1 - The event "Follow the Food Tour in Sichuan - Beijing Station" was held in Beijing, showcasing Sichuan's intangible cultural heritage food culture through various activities [1][3] - The event featured performances of intangible cultural heritage skills, food maps, consumer and tourism route displays, and tasting salons [1] - The chairman of Meizhou Dongpo, Wang Gang, emphasized that the event is not just a one-time activity but a long-term cultural mission to allow global diners to experience authentic Sichuan flavors and culture without traveling far [3] Group 2 - Meizhou Dongpo announced the gradual launch of "Sichuan Intangible Cultural Heritage Food Set Menu" across its 120 global locations [3] - The company released a dining guide for all its Beijing locations, inviting residents and tourists to experience authentic Sichuan cuisine [3] - The initiative aims to stimulate new growth in the dining consumption market [3]
江西小炒,杀死预制菜
投资界· 2025-09-22 08:04
Core Viewpoint - The article discusses the rise of pre-prepared meals in the restaurant industry and highlights the unique appeal of Jiangxi stir-fry as a counter to this trend, emphasizing the importance of fresh ingredients and traditional cooking methods [4][41]. Group 1: Pre-prepared Meals and Consumer Awareness - The controversy surrounding pre-prepared meals has gained significant attention, with consumers largely unaware of the extent to which these meals have infiltrated the market [4][5]. - Consumers are developing methods to identify pre-prepared meals, such as requesting specific ingredient adjustments that reveal the lack of customization in pre-prepared dishes [9][12]. - The discussion around pre-prepared meals has led to a broader awareness of food quality and preparation methods among consumers [44][49]. Group 2: Jiangxi Stir-fry as a Counter Trend - Jiangxi stir-fry is characterized by its "freshly cooked" approach, where customers select fresh ingredients directly from a display, ensuring transparency and quality [12][15]. - The cooking process in Jiangxi stir-fry restaurants emphasizes speed and freshness, with dishes prepared in a matter of minutes, contrasting sharply with the convenience of pre-prepared meals [19][21]. - The popularity of Jiangxi stir-fry has surged, with over 46,000 restaurants nationwide and a significant increase in new openings, indicating a strong consumer preference for fresh, made-to-order meals [23][34]. Group 3: Economic Factors and Consumer Preferences - Jiangxi stir-fry offers a high value proposition with low prices, typically ranging from 15 to 40 yuan per dish, making it accessible to a wide audience [34][39]. - The business model of Jiangxi stir-fry often relies on small, family-run establishments that prioritize quality and customer service over mass production, enhancing the dining experience [40][39]. - The article suggests that the success of Jiangxi stir-fry reflects a consumer desire for authenticity and quality in dining, pushing back against the rise of pre-prepared meals [48][49].
太二酸菜鱼爆改自救,门店上线鲜牛肉、活鱼、鲜鸡
2 1 Shi Ji Jing Ji Bao Dao· 2025-09-21 05:06
Core Viewpoint - The company, Tai Er Suancaiyu, is undergoing significant store renovations to introduce fresh ingredients like beef, live fish, and fresh chicken in response to declining revenues and store closures [1] Group 1: Company Performance - In the first half of 2025, Tai Er Suancaiyu reported revenues of 1.949 billion yuan, a decrease of 13.3% compared to 2.248 billion yuan in the same period last year [1] - The company has closed over 60 stores within the half-year period, indicating a challenging operational environment [1] Group 2: Strategic Changes - The renovations are primarily focused in the southern regions of China, particularly in Guangzhou and Shenzhen, which are the company's main operational areas [1] - Fresh ingredients are prominently displayed in stores with labels indicating "same-day arrival," aiming to attract customers and improve sales [1]
西贝余波,重庆门店营业额下降两三成 业内人士:从消费者视角定义预制菜更合理
Sou Hu Cai Jing· 2025-09-17 15:26
Core Viewpoint - The recent controversy between Xibei Catering and Luo Yonghao regarding pre-prepared dishes has garnered significant attention, leading to operational adjustments and a decline in customer traffic and revenue for Xibei [1][5]. Group 1: Company Response and Impact - Xibei issued an apology on September 15, stating it would adjust its central kitchen processing to in-store cooking, with nine adjustments to be completed by October 1 [1]. - Despite the controversy, a pre-prepared dish supplier in Chongqing reported stable order volumes, serving around 50 clients without any new demands or inquiries from customers [1][10]. - Xibei's revenue dropped by approximately 20% to 30% in both dine-in and takeout services during the recent weekend, with total daily revenue falling from around 50,000 yuan to 40,000 yuan [5][7]. Group 2: Consumer Perception and Industry Standards - The definition of pre-prepared dishes varies significantly between official standards and consumer perceptions, with many consumers considering any standardized, industrially pre-processed food as pre-prepared [8][11]. - Some local restaurant owners in Chongqing express skepticism towards pre-prepared dishes, citing concerns over freshness and health, and prefer to use fresh ingredients [10][12]. - Consumers emphasize the importance of being informed about whether a dish is pre-prepared, advocating for transparency from restaurants regarding their use of such products [10][13]. Group 3: Expert Opinions on Pre-prepared Dishes - Experts argue that there is a disconnect between regulatory definitions and consumer understanding of pre-prepared dishes, suggesting that consumer perspectives should guide the interpretation of what constitutes pre-prepared food [11][12]. - Concerns about food safety and the potential for misuse of pre-prepared dishes in restaurants have been raised, with calls for stricter regulations and clearer labeling [12][14]. - The anticipation for unified national standards for pre-prepared dishes is growing, with a draft standard expected to be publicly reviewed soon, aiming to create a fairer consumer environment [14].
罗永浩、西贝、华与华
Hu Xiu· 2025-09-17 00:24
Group 1: 罗永浩 - 罗永浩, born in 1972, dropped out of high school due to dissatisfaction with the education system, which led him to work in construction and connect with laborers [1] - He has a background in selling health products and has been involved in technology and internet ventures, including a failed IT project and successful live-streaming sales [2][5] - His popularity surged during the internet era, with his teaching videos going viral, showcasing his humorous style [4] Group 2: 西贝 - 西贝 started as a restaurant serving Inner Mongolian cuisine but has evolved into a higher-end dining experience, attracting a full customer base despite rising prices [6] - The introduction of children's meals has been a strategic move, catering to modern consumer trends where parents seek healthy options for their children [7] Group 3: 华与华 - 华与华 emphasizes simplicity and consistency in their approach, often securing long-term contracts worth 6 million annually through extensive advertising [8] - Their marketing strategy revolves around the concept of "super symbols," which combines familiar ancient symbols with modern design to resonate with the public without the need for education [9][10] - The company is noted for not participating in competitive bidding, a practice that is envied by others in the management consulting and software sectors [11]
中新网评:顾客只想吃口安心饭,没想“虐”西贝千百遍
Zhong Guo Xin Wen Wang· 2025-09-15 11:54
西贝应该明白,一场真正具有说服力的道歉,并非取决于修辞是否动人,而在于企业是否愿意突破既有 的商业惯性,推进更为深入的系统性变革。 消费者期望西贝能够制定更为清晰的时间表与路线图,在菜品成本、制作流程和服务品质方面实现可 见、可感、可信的改进。 唯有如此,道歉才不会沦为又一次的危机公关手段,而成为重建信任的开端。(完) 中新网北京9月15日电 西贝道歉了,致歉信发了两次。然而,仔细审视这封删后重发的致歉信,虽表面 呈现出谦卑之态,但其"顾客'虐'我千百遍,我待顾客如初恋"的表述,削弱了致歉的诚意,反倒让众多 网友认为其缺乏真诚。 "顾客虐你?合着是我们这群顾客有问题了呗。"诚如留言区的这条高赞评论所言,其实顾客从未 有"虐"待商家之意,大家不过是希望能在西贝吃顿物有所值的透明饭、安心饭。 ...
西贝致歉!多道菜品将改为门店现做
Sou Hu Cai Jing· 2025-09-15 08:45
Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, leading to an apology and a commitment to improve customer experience through adjustments in food preparation methods by October 1, 2025 [1][3]. Group 1: Adjustments to Food Preparation - Xibei will switch all dishes cooked with soybean oil to non-GMO soybean oil [1]. - The beef sauce for children's rice will be prepared fresh at the store instead of pre-made [1]. - The beef patties for children's meals will be made fresh on-site [1]. - The cod fish strips will be replaced with fresh, whole yellow croaker, prepared on-site [1]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1]. - The pork chop dish will use fresh pork ribs instead of semi-finished products, cooked on-site [1]. - The braised meat in the flaky meat sandwich will be prepared fresh at the store [1]. - The shredded spicy chicken will be cooked fresh at the store [1]. - The oatmeal millet porridge will be freshly made with real pumpkin slices [1]. Group 2: Customer Engagement and Transparency - Xibei encourages customers to continue providing feedback and suggestions for improvement [3]. - The founder of Xibei, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful peers [3]. - The company invites customers to supervise the improvement measures and promises to keep them updated on changes [3]. Group 3: Public Reaction - Following the apology letter, there was a notable public reaction, with some consumers expressing dissatisfaction with the company's response [5]. - Notable figures, such as Luo Yonghao, questioned the sincerity of the apology, indicating a broader scrutiny of the company's communication [4].
西贝致歉:菜品尽可能调整到门店加工!于东来再次力挺西贝
Nan Fang Du Shi Bao· 2025-09-15 07:16
Core Viewpoint - The company Xibei issued an apology on September 15, acknowledging a significant gap between its production processes and customer expectations, particularly in response to recent criticisms regarding the use of pre-prepared dishes in its restaurants [1][4]. Group 1: Company Response - Xibei plans to improve its food preparation methods by transitioning from centralized kitchen pre-processing to on-site cooking at its restaurants by October 1 [3]. - Specific changes include using non-GMO soybean oil for all dishes cooked with soybean oil, preparing children's beef rice dishes on-site, and switching from semi-finished pork chops to fresh pork ribs cooked at the restaurant [3]. - The company is actively communicating with suppliers to shorten product shelf life while ensuring food safety and inventory turnover [3]. Group 2: Background of the Incident - The controversy began on September 11 when influencer Luo Yonghao criticized Xibei for allegedly serving mostly pre-prepared dishes, calling it "disgusting" given the high prices [4]. - Xibei's founder, Jia Guolong, initially denied the claims and threatened legal action against Luo, asserting that the restaurant does not use pre-prepared dishes [4]. - Following media reports revealing the use of pre-processed ingredients in Xibei's kitchens, the company suspended kitchen tours to maintain food safety standards [5]. Group 3: Support and Public Perception - Despite the backlash, Yu Donglai, founder of the supporting company Pang Donglai, expressed confidence in Xibei's ability to address the issues and urged the public to help rather than harm the business [3][5]. - Jia Guolong acknowledged the need for transparency and indicated a willingness to learn from Pang Donglai's practices [3][5].
刚刚西贝道歉,将作出多个餐品改为门店现炒等9个调整
Sou Hu Cai Jing· 2025-09-15 06:44
Core Viewpoint - Xibei has issued an apology regarding the pre-prepared food incident, acknowledging the concerns and criticisms from customers and committing to improve its food preparation processes to better meet customer expectations [2][5][10] Summary by Relevant Sections Apology and Customer Engagement - Xibei expresses deep apologies for the inconvenience and concerns caused to customers, thanking those who provided feedback and suggestions [10][18] - The company emphasizes its commitment to food safety and adherence to national laws and regulations [11] Changes in Food Preparation - Xibei plans to transition food preparation from a central kitchen to in-store cooking by October 1, 2025, to enhance customer experience [12][13] - Specific adjustments include: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [13] 2. Preparing children's meals, such as beef rice and beef patties, on-site [19] 3. Using fresh fish and meat for dishes like fried fish and lamb skewers, prepared in-store [19] 4. Making oatmeal porridge with fresh pumpkin slices instead of pre-made pumpkin puree [19] Transparency and Continuous Improvement - Xibei commits to transparency in its operations, inviting customers to supervise the improvement measures and promising to keep them updated on changes [17][18] - The company acknowledges that the planned improvements are just the beginning and welcomes ongoing customer feedback for further enhancements [15]
西贝发布致歉信,承诺九大整改措施,全国门店改用非转基因大豆油
Sou Hu Cai Jing· 2025-09-15 06:13
9月15日下午,西贝官方微博发布致歉信,宣布将尽可能把中央厨房前置加工工艺调整到门店现场加 工,并承诺在2025年10月1日前于全国门店完成九项整改,包括将相关菜品调整为使用非转基因大豆 油、儿童餐改为门店现场制作等。 据窄门餐眼数据,西贝目前在全国共有351家门店,其中超过42%位于一线城市。 9月14日晚,西贝创始人贾国龙在群内道歉称:"我应对方式有错,改。做饭的围着吃饭的转,你说咋好 就咋办。"他表示西贝今后将"打明牌",做一个透明的企业,彻底向胖东来学习。 此次风波起源于9月10日,罗永浩发微博批评西贝:"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,实在是太恶心了。" 贾国龙一度强硬回应称一定会起诉罗永浩。风波期间,西贝曾宣布全国门店上线"罗永浩菜单"并开放后 厨参观,承诺"不好吃,不要钱",但随后被罗永浩指涉嫌侵犯姓名权。9月14日,西贝确认暂停后厨参 观并下架该套餐。 此次风波带动市场对预制菜的关注,今日早盘预制菜概念表现活跃,盖世食品最高涨超10%,千味央 厨、味知香、国联水产等跟涨。 议的顾客,致以最诚挚的感谢。 同时,请每一位顾客放心,西贝始终坚守严 格的食品 ...