Core Viewpoint - The new regulations mark a significant shift in the management of food safety responsibilities for chain restaurants in China, emphasizing that headquarters must take an active role in overseeing food safety rather than merely collecting fees [1][5]. Summary by Sections Regulatory Changes - The newly released regulations require chain restaurant headquarters to assume the role of "locomotive" in food safety management, effective from December 1, 2025 [1]. - The regulations introduce a tiered supervision system based on the scale and risk level of the restaurant chains, clarifying the responsibilities of headquarters [2]. Scale and Impact - The threshold for provincial-level supervision is set at 10,000 stores, reflecting a more scientific approach to regulation as many brands have entered the "10,000-store era" [3]. - As of 2024, 1.5% of chain restaurant brands in China will have over 10,000 stores, a significant increase from 0.7% in 2018, indicating the growing influence and coverage of these brands [3]. Management Responsibilities - The new regulations require headquarters to establish a comprehensive food safety management system, including a "risk control checklist" and a three-tiered management structure [4]. - Headquarters are now responsible for various aspects such as assessment, training, standardized management, and handling food safety complaints, ensuring they cannot simply delegate these responsibilities to individual stores [4][5]. Future Implications - The implementation of these regulations is expected to enhance food safety governance in the restaurant industry, moving away from a lax management model to a more accountable and structured approach [5].

Core Points - The restaurant chain "Xibei" is currently facing public scrutiny over its use of pre-prepared dishes, leading to an official apology and a commitment to rectify nine issues by October 1 [1] - As of September 29, reports indicate that only one out of several Xibei locations has completed the required adjustments, with staff citing delays in receiving necessary ingredients [1] - The founder of Xibei, Jia Guolong, has cleared content from his social media accounts, which has raised concerns about the company's public image [3] Summary of Adjustments - Xibei has announced several corrective measures, including switching all dishes cooked with soybean oil to non-GMO soybean oil [2] - Specific adjustments include: 1. Children's beef braised rice will now be stir-fried in-store 2. Children's beef patties will be made fresh in-store 3. Cod fish strips will be replaced with fresh large yellow croaker, prepared in-store 4. Lamb skewers will be cut, skewered, and grilled fresh in-store 5. Pork chop sauerkraut will use fresh pork ribs instead of semi-finished products, cooked in-store 6. Braised meat in flaky bread will use fresh meat for in-store braising 7. Shredded spicy chicken will use fresh chicken for in-store cooking 8. Oat millet porridge will be freshly cooked in-store with added fresh pumpkin slices [4]

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 the headquarters level [1][2][3] Summary by 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] 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] - Clear delineation of food safety responsibilities among headquarters, branches, and stores is established to prevent blame-shifting during incidents [2] Management Practices - Headquarters are required to create operational guidelines for procurement, inspection, and food preparation, utilizing technology such as "Internet + Bright Kitchen" to enhance food safety [2] - The regulations specify that provincial, municipal, and county-level market regulatory bodies will oversee compliance based on the number of stores and risk levels [2] Legal Accountability - The regulations outline penalties for failure to establish food safety management systems and for attempts to evade responsibility through contractual agreements [2] Industry Response - The regulations aim to strengthen the food safety risk control mechanism and enhance the evaluation of food safety conditions across the industry [3] - The China Chain Store & Franchise Association plans to develop standards for headquarters to fulfill their food safety management responsibilities [3] Future Directions - The State Administration for Market Regulation will continue to refine responsibility requirements for various types of food enterprises, including food sales chains and online food transactions, to ensure public safety [4]

本《规定》作为餐饮食品安全监管领域的重要顶层设计，通过导向性、协同性、前瞻性的制度安排，首 次规范了餐饮服务连锁企业的主体责任，明确企业总部在制度建设、人员配备、风险防控等方面的具体 义务，既填补了连锁餐饮食品安全监管的制度空白，也为基层监管提供了可操作的执法指南。 其次，民有所呼，责有所担。餐饮服务连锁企业覆盖地域广、管理链条长，门店数量和消费群体众多， 风险影响面广。今年3月，媒体曝光了一些餐饮服务连锁门店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问题，引发人民群众广泛关注，迫切要求加强连锁餐饮食品安全监管， 期盼出台有力措施，切实守护"舌尖上的安全"。本《规定》的出台是对人民群众呼声的有力回应，也是 对食品安全全链条监管的具体实践。 最后，立规明责，顶层破题。当前我国餐饮服务连锁经营仍处于快速发展阶段，针对企业总部食品安全 管理责任悬空、管理水平不高等现状，亟须从解决"一个问题"转变为解决"一类问题"，从国家层面加强 制度供给、细化政策配套、强化法治保障。 新京报讯（记者陈琳）市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理 规定》（以下简称《规定》），自20 ...

其次是资金投入，织密"防护网"禁责任转嫁。针对部分企业"重扩张轻管理"的问题，新规明确要求总部 每年必须将一定数额的营业收入专项用于食品安全管理，确保人员配备、检查评价、设施更新等关键环 节有足够资金保障。特别强调，总部不得通过任何合同形式减轻或免除自身法定食品安全责任。 最后是标准管控，握"金钥匙"促高质量发展。俞路强调，总部应当加强全环节标准化管理，制定统一操 作规程，并督促分支机构、中央厨房和门店严格执行，以高水平安全推动品牌可持续发展。 此外，违规必究。对于未定期检查、通过合同逃避责任、未按要求报告等行为，《规定》设置了相应罚 则，进一步压紧压实企业总部的管理责任。 新京报讯(记者陈琳)市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理规 定》(以下简称《规定》)，自2025年12月1日起实施。市场监管总局餐饮食品司司长俞路表示，餐饮连 锁企业总部必须承担起食品安全"火车头"职责，绝不能"只收钱不管理"。 针对近期连锁餐饮食品安全事件频发，市场监管总局在新规中为企业总部划定了管理"三条底线"。 首先是制度防线，建"护城河"防系统性风险。俞路指出，企业总部必须健全管理制度，筑牢责任落 ...

Core Viewpoint - The article highlights the challenges faced by popular national chain restaurants, such as Xibei, in entering the Jiangxi market due to the region's unique culinary culture and strong local dining ecosystem [2][10]. Group 1: Market Characteristics - Jiangxi province has a deep-rooted "Jiangxi stir-fry" culture, where consumers prefer freshly cooked dishes that emphasize the unique aroma of food just off the stove, known as "guo qi" [3][5]. - Local restaurants prioritize fresh ingredients, with a typical meal costing around 40 yuan, contrasting sharply with chain restaurants that charge nearly 100 yuan per meal [5][6]. - Jiangxi consumers exhibit a strong preference for spicy and fragrant dishes that pair well with rice, making it difficult for northern or coastal chain brands to adapt to local tastes [3][6]. Group 2: Challenges for Chain Restaurants - Many chain restaurants, including Xibei, struggle with high entry barriers in Jiangxi due to entrenched local food culture and consumer preferences for fresh, made-to-order meals [10][11]. - The reliance on pre-prepared ingredients and standardized recipes by chain restaurants is at odds with Jiangxi consumers' expectations for freshness and authenticity [9][10]. - The logistics of sourcing high-quality ingredients from distant regions, such as the northwest for Xibei's signature dishes, adds to the operational challenges and costs [7][9]. Group 3: Consumer Preferences - Jiangxi consumers are generally resistant to pre-prepared dishes, believing that only freshly made meals can satisfy their taste requirements [5][7]. - The price sensitivity of Jiangxi consumers, combined with their loyalty to local dining options, creates a significant barrier for higher-priced chain restaurants [6][10]. - Efforts by chain restaurants to promote their offerings through social media and local influencers have not yielded significant results due to the pronounced taste differences and consumer aversion to pre-prepared foods [10][11]. Group 4: Future Considerations - For chain restaurants to succeed in Jiangxi, they must deeply understand and respect local culinary traditions while adapting their business models to meet local demands [11]. - The potential for successful cross-regional expansion exists, but it hinges on achieving a balance between local preferences and the operational strategies of chain brands [11].

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].

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 ...

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 ...