Group 1: Core Insights - The recent apology from Xibei highlights the growing controversy surrounding the use of pre-prepared meals in the restaurant industry, as consumers express dissatisfaction over high prices for pre-made dishes [1][3] - The pre-prepared meal trend is reshaping dining experiences across various segments, driven by the need for cost reduction, quality standardization, and improved service efficiency in the restaurant sector [1][6] Group 2: Consumer Expectations - Consumers still hold a strong preference for freshly prepared meals, especially when paying premium prices, leading to a significant expectation gap [3][6] - The core issue is not the use of pre-prepared meals but the lack of transparency regarding their use, which consumers are increasingly demanding [3][4] Group 3: Transparency and Information Disclosure - The restaurant industry must establish transparent information disclosure mechanisms regarding the use of pre-prepared meals, including the extent of their use and the preparation methods involved [4][7] - Clear labeling on menus about whether dishes are freshly made or pre-prepared is essential for informed consumer choices [4][6] Group 4: Redefining Value in Dining - The controversy prompts a reevaluation of the core values of dining, questioning whether taste and safety should take precedence over traditional cooking methods [6][7] - Successful examples from other countries show that high-end dining and industrial production can coexist, provided there is a value proposition that aligns with pricing [6][7] Group 5: Regulatory Framework - There is currently a lack of mandatory labeling standards for pre-prepared meals in China, leading to market confusion and consumer rights issues [6][7] - Regulatory bodies need to expedite the establishment of definitions and labeling standards for pre-prepared meals to ensure fair competition and consumer protection [6][7] Group 6: Balancing Industrialization and Consumer Rights - The shift towards pre-prepared meals is inevitable, but it should not come at the expense of consumer rights and expectations [7][8] - Finding a balance between standardization and personalization, as well as efficiency and dining experience, is crucial for the future of the Chinese restaurant industry [7][8]

Company Overview - The founder of Yunnan Yunhaiyao Restaurant Management Co., Ltd., Zhao Han, passed away due to a sudden heart attack at the age of 40, which has garnered widespread attention [5]. - Zhao Han was instrumental in establishing the brand, opening over 100 restaurants in major cities such as Beijing, Shanghai, Guangzhou, and Shenzhen within a decade [5]. Leadership Changes - Following Zhao Han's passing, the company's board underwent adjustments, with Zhu Haiqin taking over as Chairman and CEO, assuming full responsibility for company decisions and management [3]. Industry Context - The restaurant industry has faced numerous challenges in recent years, prompting Yunhaiyao to explore various strategies, including brand collaborations and partnerships with popular media to attract new customers [3].

Core Viewpoint - The article discusses the public's reaction to the pre-prepared food controversy, emphasizing the need to differentiate between legitimate technological advancements in the food industry and illegal practices aimed at cost-cutting and profit maximization [2][3]. Group 1: Technology in Food Industry - The term "technology" in the food and catering sector refers to scientific advancements such as high-pressure sterilization, vacuum freeze-drying, membrane separation technology, and sterile packaging, which enhance food safety, quality, and production efficiency [2]. - Examples of beneficial technology include Tetra Pak packaging for liquid milk and cold chain logistics for fresh products, showcasing how technology can improve quality of life [2][3]. Group 2: Illegal Practices - "Henkai" refers to illegal practices that prioritize profit over consumer health, such as the misuse of preservatives and industrial gelatin, which pose direct risks to consumer health and disrupt market order [3]. - Such practices must be strictly prohibited and punished due to their harmful effects on consumers [3]. Group 3: Pre-prepared Food - Pre-prepared food exemplifies the necessity for standardized and industrialized production in the catering industry, especially in modern fast-paced lifestyles where fresh cooking for every meal is impractical [3][4]. - This approach enhances safety while effectively reducing costs, making dining out or convenient eating more accessible to the public [3]. Group 4: Consumer Needs and Technological Solutions - Consumers may need to compromise on taste and nutrition for safety, speed, and price when opting for pre-prepared food, highlighting the need for advanced technology to address these conflicting demands [4]. - Ensuring the quality of pre-prepared food and maintaining consumer rights to information are essential considerations [4]. Group 5: Overall Technological Impact - Technological advancements have significantly contributed to food supply, from agricultural practices to food processing, improving nutrition and ensuring food safety [5]. - The article argues that technology should not be demonized; instead, the industry should adopt beneficial practices while discarding harmful ones, promoting a safer and more sustainable food system [5].

Core Viewpoint - The article emphasizes the importance of distinguishing between beneficial technological applications in the food and beverage industry and harmful practices, advocating for a rational acceptance of technology while rejecting illegal activities [1][2][3] Group 1: Technology in Food and Beverage Industry - Technological advancements in the food industry, such as high-pressure sterilization and vacuum freeze-drying, are essential for improving food safety, quality, and production efficiency [1][2] - The use of technology in food production, like standardized production and cold chain logistics, enhances consumer experience and safety, making it a necessary aspect of modern dining [2][3] Group 2: Illegal Practices and Their Impact - "Harmful practices" refer to illegal activities aimed at reducing costs or extending shelf life through the misuse of additives, which pose direct health risks to consumers and disrupt market order [2][3] - Strict measures are necessary to combat these illegal practices, as they undermine consumer health and safety [2] Group 3: Consumer Needs and Technological Solutions - Pre-prepared meals meet consumer demands for safety, speed, and affordability, although they may compromise taste and nutrition, highlighting the need for advanced technology to address these trade-offs [3] - The article argues that technology should not be demonized, as it plays a crucial role in ensuring food supply and safety from production to consumption [3] Group 4: Future Directions - The industry should focus on adopting beneficial technologies while establishing robust regulatory frameworks to prevent harmful practices, ensuring a safe and sustainable food environment [3]

Economic Growth Data - In August 2025, China's industrial added value and service production index grew by 5.2% and 5.6% year-on-year, respectively, showing a month-on-month slowdown of 0.5 and 0.2 percentage points[2] - The retail sales of consumer goods increased by 3.4% year-on-year, while fixed asset investment grew by only 0.5%, reflecting a month-on-month decline of 0.3 and 1.1 percentage points, respectively[2] Sector Performance - High-tech manufacturing added value rose by 9.3%, maintaining the previous month's level and significantly outpacing the overall industrial added value growth[2] - The production index for information transmission, software, and IT services, as well as finance and leasing services, grew by 12.1%, 9.2%, and 7.4% year-on-year, respectively, indicating strong service sector performance[2] Consumer Trends - Restaurant income increased by 2.1% year-on-year, while retail sales of goods grew by 3.6%, with the former showing a month-on-month increase of 1 percentage point and the latter a decrease of 0.4 percentage points[2] - The "old-for-new" policy continues to show effects, although the growth rates for related retail categories like home appliances and furniture have begun to slow down[2] Investment Insights - From January to August, infrastructure investment grew by 2.0%, manufacturing investment by 5.1%, and real estate development investment decreased by 12.9%, with all showing a decline compared to the previous month[2] - Private investment fell by 0.8 percentage points to -2.3%, with real estate development private investment dropping by 16.7%, significantly impacting overall private investment growth[2] Future Outlook - Economic growth momentum in August 2025 has slowed, but new policy measures are expected to stabilize growth, including the potential introduction of new financial tools and early allocation of local government debt limits for 2026[2] - Risks include the possibility of ineffective growth stabilization policies, unexpected overseas economic downturns, and escalating geopolitical conflicts[10]

Core Viewpoint - The introduction of pre-prepared meals (pre-made dishes) is changing the cost structure of the restaurant industry, impacting tax implications and operational models [20][35][41]. Tax Structure - Pre-prepared meals are subject to a 6% VAT if there is any processing involved, such as heating or plating, which qualifies as a service [3][10][17]. - Direct sales of packaged products without processing are taxed at 13%, indicating a distinction between goods and services in tax classification [5][11][36]. Cost Structure Changes - Traditionally, the restaurant industry relied heavily on labor costs, which do not generate input tax credits, leading to a lower tax burden [21][24]. - The shift towards pre-prepared meals reduces labor costs significantly, as many complex tasks are outsourced or automated, changing the primary cost from labor to raw materials [26][30]. Operational Model Transformation - The restaurant model is evolving into a more factory-like operation, where central kitchens act as production lines, and restaurants serve primarily as sales points [29][39]. - This transformation allows for internal transactions that can shift tax burdens, complicating the tax landscape for the industry [34][40]. Future Implications - As the industry continues to adapt to the pre-prepared meal model, the proportion of service-related activities may decrease, potentially leading to future tax adjustments [38][42]. - The current tax structure may need to evolve to reflect the changing nature of the restaurant business, which is becoming less about service and more about food production [41][43].

Core Insights - The article discusses the challenges and strategies of Xibei, a prominent player in the Chinese restaurant industry, highlighting its pricing strategy and market positioning [1][2][3] Group 1: Company Strategy - Xibei aims to cater to ordinary consumers by opening locations in high-traffic areas, despite its high price point, which may deter some customers [1] - The company has successfully positioned itself as a premium brand, focusing on providing not just meals but also a unique dining experience, particularly through its children's menu [2] - Xibei has invested significantly in branding and positioning strategies, hiring multiple consulting firms to enhance its market presence and brand recognition [3] Group 2: Pricing and Market Position - The pricing strategy of Xibei is crucial for its market positioning, as higher prices are intended to attract a specific customer base and enhance perceived value [2] - The company faces challenges in balancing high prices with consumer expectations, especially as it attempts to standardize processes and reduce costs [3] - Xibei's focus on unique offerings, such as traditional dishes and cultural elements, aims to justify its premium pricing and differentiate it from competitors [2][3]

Core Viewpoint - The dispute surrounding Xibei's prepared dishes has escalated, with prominent figures like Luo Yonghao and Jia Guolong exchanging heated remarks on social media, indicating a significant conflict within the industry [1][2] Group 1: Events Progression - On September 15, Luo Yonghao suggested a live broadcast on a major platform to address the issues surrounding Xibei, aiming for a fair and rational discussion to clarify the truth and contribute to the healthy development of the prepared dishes industry in China [1] - On September 14, Luo Yonghao had previously stated that the Xibei prepared dishes incident had reached a conclusion and expressed hope for the swift introduction of relevant national regulations [1] - Jia Guolong, the founder of Xibei, acknowledged his mistakes in handling the situation and expressed a desire for transparency moving forward, indicating a shift towards learning from competitors [1] Group 2: Escalation of Conflict - Jia Guolong's comments included derogatory remarks about Luo Yonghao, labeling him as a "network black mouth" and "network underworld," which prompted a strong response from Luo Yonghao, who declared the matter unresolved [2] - Luo Yonghao indicated that Jia Guolong's statements constituted defamation and that the widespread dissemination of these remarks could lead to legal consequences for infringing on his reputation [2] - The ongoing dispute highlights the tensions within the prepared dishes sector, reflecting broader challenges in the restaurant industry [2]

Core Points - The dispute between Luo Yonghao and the restaurant company Xibei regarding "prepared dishes" is escalating, with Xibei's founder Jia Guolong admitting to mistakes in his response and expressing a desire to learn from a competitor [1] - Luo Yonghao has invited Jia Guolong to a live-streamed dialogue to clarify their positions and contribute to the healthy development of the prepared dishes industry and the restaurant sector [2] - Xibei had previously announced an initiative to allow customers to tour their kitchens, but this has been suspended to ensure normal kitchen operations, and the "Luo Yonghao set meal" has been removed from the menu [4]

另外，对于网友晒出的"西贝已知的原材料供应商及保质期情况汇总"，罗永浩称，"如果有我的朋友认识这些企业，请跟我联系，多谢。" 9月15日0:20，罗永浩转发此前网络流传的贾国龙群中道歉截图，并喊话贾国龙："贾总，你说我是网络黑社会，我认为你是诬蔑诽谤。这 次的事件，总是我说几句，你说几句，容易各说各话，媒体转来转去也容易出现信息偏差，我们还是找一个大的网络平台直播，当面公 平公正冷静理性地对一次话吧。相信这也能澄清西贝的真相，并且对中国预制菜产业和餐饮行业的健康发展做一些贡献。" 【导读】罗永浩凌晨喊话贾国龙，希望通过网络平台直播对话 "罗永浩怒了"之后，西贝预制菜纷争再次升级！ 9月14日晚间到9月15日凌晨，罗永浩继续在微博上"炮轰"西贝。 例如，有媒体援引西贝门店负责人称，"羊肉每年一次集采冷冻发往全国，我们不可能天天杀羊。"对此，罗永浩表示，"每年集采一 次……这是跟新鲜食材有仇吗？" | FEA ELIAN PIP. JEWIRD | | --- | | 改。 | | 做饭的围着吃饭的转, | | 你说昨好就昨办。 | | 顾客虐我千百遍,我 | | 待顾客如初恋。 | | 西贝从今以后打明牌, | ...