Workflow
连锁餐饮
icon
Search documents
监管新规出台!连锁餐饮企业如何管好食品安全?
Xin Hua Wang· 2025-09-28 16:13
Core Viewpoint - The State Administration for Market Regulation has introduced new regulations to enhance food safety management responsibilities for chain catering enterprises, addressing issues of lax management and accountability at the headquarters level [1][2]. Summary by Relevant 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]. - The regulations require headquarters to allocate a certain percentage of annual revenue to food safety management and hold them accountable for any safety issues arising from insufficient funding [2]. Accountability and Responsibility - The regulations aim to eliminate the practice of passing responsibility among headquarters, branches, and stores by clearly delineating food safety responsibilities for each entity [2][3]. - Headquarters must establish a food safety risk management checklist and develop relevant systems and mechanisms to ensure compliance [2]. Operational Guidelines - Headquarters are required to create operational protocols for raw material procurement, inspection, and food preparation, utilizing technology such as "Internet + Open Kitchen" to enhance food safety monitoring [2][3]. - The regulations specify that market regulatory authorities at provincial, municipal, and county levels will oversee chain catering enterprises based on the number of stores and risk levels [2]. Legal Implications - The regulations outline penalties for non-compliance, including failure to establish food safety management systems or appoint safety personnel, with fines imposed for attempts to evade responsibility through contractual agreements [2][3]. Industry Trends - The regulations respond to the rapid growth of brand and scale in China's catering industry, with the chain catering rate projected to rise from 15% in 2020 to 23% by 2024 [1][4]. - The State Administration for Market Regulation plans to develop additional regulations for food sales chains and online food transactions to further enforce food safety responsibilities [4].
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 Wang· 2025-09-28 14:05
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 headquarters [1][2]. Summary by Sections Regulatory Framework - The new regulations define the roles of chain catering businesses, including 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]. Accountability and Risk Management - The regulations clarify the responsibilities of headquarters, branches, and stores, aiming to eliminate the practice of passing blame when issues arise. Headquarters are required to create a food safety risk management checklist and establish relevant systems [2][3]. Operational Guidelines - Headquarters must develop operational procedures for raw material procurement, inspection, and food preparation, utilizing technology such as "Internet + Bright Kitchen" to ensure food safety and promptly address risks [2]. Regulatory Oversight - The regulations specify that provincial, municipal, and county-level market supervision departments will oversee chain catering enterprises based on the number of stores and risk levels [2]. Legal Accountability - The regulations outline penalties for failure to establish food safety management systems or appoint responsible personnel, with headquarters facing fines for attempting to evade responsibility through contractual agreements [2]. Industry Trends - The chain catering sector in China has seen an increase in brandization and scale, with the chain rate rising from 15% in 2020 to an expected 23% in 2024, highlighting the need for robust food safety measures [1][4].
新华解码丨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 Wang· 2025-09-28 13:58
新华社北京9月28日电 题: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 新华社记者赵文君 三是着重解决"出了问题相互推诿"。明确界定了企业总部、分支机构、门店各自的食品安全责任。 企业总部应当发挥统筹管理作用,制定食品安全风险管控清单,建立健全相关工作制度和机制。 四是着重解决连锁餐饮企业"不知道怎么管门店"的问题。企业总部应当制定原料采购、进货查验、 加工制作等操作规程,通过实施"互联网+明厨亮灶"、建立食品安全信息化管理平台等方式,保障食品 安全,及时发现和消除风险隐患。 五是着重解决企业规模和监管层级不对应的问题。依据连锁餐饮企业门店数量和风险等级,明确分 别由省级、市级、县级市场监管部门负责。 市场监管总局28日发布《餐饮服务连锁企业落实食品安全主体责任监督管理规定》,以有针对性的 务实举措,督促连锁餐饮企业落实食品安全主体责任。 当前,一些连锁餐饮企业总部食品安全管理责任悬空、管理水平不高。有的企业总部只收取扩张费 用,对门店食品安全管理"宽松软"甚至根本不管,甚至有门店出现食品安全问题,严重损害了消费者利 益,也给行业形象带来了负面影响。 在当日市场监管总局举行的食品安全专题新闻发 ...
剑指连锁餐饮食品安全 杜绝总部 “只收钱不管理”
强化标准与智慧化,回应"不知道怎么管"问题:要求总部制定原料采购、加工制作等全环节操作规程, 通过"互联网+明厨亮灶"、信息化管理平台等技术手段,提升门店管理的标准化、精准化水平。 同时,要求将标准化、智慧化融入企业食品安全管理体系,着重解决一些餐饮服务连锁企业"不知道怎 么管门店"的问题。《规定》明确,企业总部应当制定原料采购、进货查验、加工制作等操作规程,通 过实施"互联网+明厨亮灶"、建立食品安全信息化管理平台等方式,保障食品安全,及时发现和消除风 险隐患。 此外,新规通过分级监管缓解"基层监管力不足"问题。《规定》明确,门店数量在10000家以上、1000 —9999家、999家以下的餐饮服务连锁企业总部的食品安全监管工作分别由省级、市级、县级市场监管 部门负责。 拧紧责任链条,杜绝总部"只收钱不管理" 近年来,我国餐饮连锁化进程加速,据中国连锁经营协会统计,餐饮连锁化率已从2020年的15%提升至 2024年的23%,一批知名连锁品牌带动餐饮业上下游全产业链发展的同时,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食品安全问题也频繁曝光。近日,市场监管总局发布《餐饮 服务连锁企业落 ...
连锁餐饮企业监管新规出台
Xin Hua Wang· 2025-09-28 11:23
在监管机制方面,规定明确分级分类、突出重点、体系管理、风险管控的原则,门店数量在10000家以 上、1000至9999家、999家以下的餐饮服务连锁企业总部的食品安全监管工作分别由省级、市级、县级 市场监管部门负责。 新华社北京9月28日电(记者赵文君)市场监管总局28日发布《餐饮服务连锁企业落实食品安全主体责 任监督管理规定》。这一规定旨在加强连锁餐饮企业食品安全监管,督促其落实食品安全主体责任。 在责任分担机制方面,规定要求连锁餐饮企业的总部、分支机构、门店实行贯通式管理,建立企业总部 每月调度、分支机构每周排查、门店每日管控的工作制度和机制。同时,夯实企业总部管理责任,细化 其在考核评价、人员培训、标准化管理、食品采购、食品安全投诉处置等方面的责任义务。 连锁餐饮企业具有覆盖地域广、交易量大、所涉人群多等特点,规定旨在压紧压实其食品安全主体责 任,紧盯企业总部、分支机构、中央厨房、门店等各个参与主体,以及采购、加工制作、贮存、配送等 各个重要环节,切实防范食品安全风险,保障人民群众"舌尖上的安全"。 【纠错】 【责任编辑:谷玥】 在法律责任方面,规定细化了连锁餐饮企业未按要求建立食品安全管理制度、未配备 ...
8点1氪|西贝称1岁孩子在西贝学会吃饭属实;马斯克回应出现在爱泼斯坦相关文件中;哪吒汽车重整,仅一家意向投资人符合报名要求
3 6 Ke· 2025-09-28 00:10
今日热点导览 TOP3大新闻 西贝称1岁孩子在西贝学会吃饭属实 近日,西贝官方号"西贝品味早读"发布一则视频称,一名宝妈分享孩子快1岁时不肯吃饭,后来在西贝学会吃饭的故事,令西贝董事长 贾国龙深受鼓励落泪。不过目前,该视频已不可见。9月27日上午,记者联系上西贝官方客服,对方表示"西贝品味早读"是公司内部的 学习渠道,上面分享的故事是真实发生的。"部分视频或文章删除,是因为顾客和员工遭受网暴,所以下架了。" 据了解,"西贝品味早读"公众号简介称是西贝员工的交流平台,展示西贝风貌的窗口,截至2025年9月27日,已发布1952篇原创内容。 同时,还有视频号"西贝品味早读",不过,该账号已设置私密账号,需要对方同意关注后才能查看内容。(大皖新闻) 马斯克回应出现在爱泼斯坦相关文件:假的 据美国媒体当地时间9月26日报道,已故美国富商杰弗里·爱泼斯坦遗产管理人向国会调查人员移交的新文件显示,这位已被定罪的性犯 罪者生前最后几年与美国亿万富翁埃隆·马斯克"存在关联"。 报道称,这些文件由众议院监督与政府改革委员会接收,由该委员会民主党人9月26日当天公开。在其中一份"疑似爱泼斯坦行程表"的 文件中,记录了马斯克曾计划 ...
锅圈(02517.HK):再次回购彰显信心 重申推荐
Ge Long Hui· 2025-09-27 20:35
Group 1 - The company plans to repurchase up to HKD 100 million of its H shares in the open market, reflecting confidence in its performance and commitment to shareholder returns [1] - The company has announced three repurchase plans since 2024, each not exceeding HKD 100 million, with the first two already completed [1] - The company has prioritized shareholder returns, distributing dividends of RMB 200 million at the end of 2024 and RMB 190 million in mid-2025, indicating strong management confidence [1] Group 2 - The company opened 250 new stores in H1 2025, with a net increase of 270 stores in rural areas, aligning with the trend of expanding into lower-tier markets [1] - The company is expected to successfully achieve its goal of adding 1,000 new stores this year, with strong demand anticipated in Q4 [1] - The company has demonstrated improved operational capabilities, with same-store revenue growth and a significant turnaround of loss-making stores, validating positive operational trends [2] Group 3 - The company's core operating profit margin reached 5.9% in H1 2025, an increase of 1.2 percentage points year-on-year, while the net profit margin also improved to 5.9%, up by 2.7 percentage points [2] - The company is currently valued at less than 20 times earnings for 2025, suggesting a favorable investment opportunity [2] - Revenue projections for 2025-2027 are estimated at RMB 7.29 billion, RMB 8.39 billion, and RMB 9.55 billion, with corresponding net profits of RMB 420 million, RMB 500 million, and RMB 580 million, indicating strong growth [2]
别再“卷”价格了,中餐出海真正的护城河是合规
Hu Xiu· 2025-09-27 12:16
Core Viewpoint - The article discusses the current state and future potential of Chinese cuisine brands going global, emphasizing the importance of legal compliance and strategic planning in the process of international expansion [1][2]. Group 1: Legal Compliance - Legal compliance has become a critical factor for Chinese restaurants expanding overseas, with various legal challenges identified, including intellectual property, overseas investment, taxation, supply chain, labor, store qualifications, data security, and marketing [3][4]. - The first step for Chinese restaurants going abroad is to secure their intellectual property rights, as many brands face issues due to lack of prior planning and registration [5][6]. - Each country has its own trademark registration process, which can take from a few months to several years, necessitating early planning for trademark protection [6][7]. Group 2: Franchise Model - Currently, 80% of Chinese restaurant brands expanding internationally are using the franchise model, which is recommended due to its low cost, high efficiency, and minimal political risk [16][17]. - The franchise model serves as a cultural export vehicle, allowing for the dissemination of Chinese culinary culture without the complexities associated with technology or national security [18][19]. - Legal barriers for franchising are relatively low, as many countries have harmonized their commercial laws, making it easier for brands to operate internationally [20][21]. Group 3: Compliance Risks - Common compliance risks for Chinese brands in international franchising include non-compliance with franchise qualifications and contracts, often due to inadequate legal preparation [27][28]. - Non-compliance can lead to severe consequences, including civil liabilities, administrative penalties, and potential criminal charges in some jurisdictions [34][35]. - Countries like Malaysia and the U.S. have specific legal requirements for franchising that must be adhered to, including trademark registration and disclosure obligations [36][37]. Group 4: Strategic Recommendations - Companies are advised to conduct thorough legal risk assessments and compliance research before entering foreign markets, focusing on intellectual property, franchising, and overseas investment [47]. - The article emphasizes the need for a proactive approach to compliance, suggesting that brands should not rely on last-minute preparations [48][52]. - It is crucial for brands to maintain a cooperative spirit in international markets, avoiding competitive sabotage that could harm the overall image of Chinese cuisine abroad [54][56].
东吴证券:维持锅圈“买入”评级 再次回购股份彰显信心
Zhi Tong Cai Jing· 2025-09-26 05:51
2025H1公司净开门店250家,其中乡镇门店净增270家。公司乡镇开店契合下沉市场消费趋势,为乡镇 消费者提供更加多元化且具备质价比的产品,当前乡镇市场供给端竞争不充分,公司具备先发优势和规 模优势。另外根据该行草根调研反馈,乡镇单店模型优秀,加盟商意愿足。结合供需逻辑和调研反馈, 该行认为公司今年净增1000家门店的计划可顺利落地,预计Q4旺季可兑现开店预期。 经营能力已经验证,估值低位重申重点推荐 公司同店营收年初至今持续保持正增,亏损门店大幅转盈,验证了门店经营向好的趋势。盈利水平在规 模效应下充分释放,2025H1公司核心经营利润率达到5.9%,同比+1.2pct;销售净利率5.9%,同比 +2.7pct。目前对应2025年估值已经不足20倍,当前位置继续重点推荐。 风险提示:食品安全问题,行业竞争加剧,消费力改善不及预期。 东吴证券发布研报称,维持锅圈(02517)此前盈利预测,预计公司2025-2027年的营收为72.9/83.9/95.5亿 元,同比+13%/15%/14%;归母净利为4.2/5.0/5.8亿元,同比+81%/19%/17%;对应PE为19/16/14X。维持"买 入"评级。2 ...
“预制菜”风波后,西贝发放100元堂食代金券
Xin Lang Cai Jing· 2025-09-25 02:54
Group 1 - The core activity "Xibei Treats You to Dinner" was launched on September 24, offering customers a 100 yuan dining voucher for in-store consumption, valid from September 25, 2025, to October 31, 2025 [1] - The promotion aims to thank customers for their support, with no restrictions on the number of vouchers that can be used during subsequent visits [1] - Following criticism regarding the use of pre-prepared dishes, customer traffic at Xibei has significantly declined, with daily revenue dropping by 1 million yuan on September 10 and 11, and an estimated drop of 2 to 3 million yuan on September 12 [1][2] Group 2 - Xibei issued an apology on September 15, acknowledging a significant gap between its production methods and customer expectations, and announced a series of corrective measures [2] - The corrective measures include transitioning from centralized kitchen processing to in-store cooking, using non-GMO soybean oil, and ensuring that children's meals are freshly prepared [2][3] - Adjustments to menu items will be completed by October 1, with changes including using fresh ingredients for various dishes and training for chefs on new preparation processes [3]