Core Insights - The recent open kitchen event by Xibei revealed six types of "pre-prepared" ingredients, with frozen broccoli drawing significant consumer attention [1] - Industry analyst Zhu Danpeng stated that the processing technology for long shelf-life pre-prepared dishes is mature and does not require preservatives [1] - Nutritionist Zhou Zhongyi explained that commercial frozen fruits and vegetables undergo blanching before freezing, which may cause a loss of about 20% of water-soluble vitamins, but subsequent low-temperature freezing can significantly delay further vitamin loss [1] Industry Analysis - The two-year shelf life of frozen broccoli is not uncommon in the market, with retailers like Sam's Club offering such products [1] - Zhou Zhongyi emphasized that while fresh fruits and vegetables are preferable when available, commercially frozen options are a good choice for long-term storage [1]

西贝高价预制菜事件让中产家长们彻底破防，尤其是在老罗公开质疑后，贾国龙的硬刚回应和开放后 厨，反而让大家看到了两年保质期的西兰花和科技鱼套餐。可以说，这场由老罗发起的风波，撕开的不 仅是西贝的遮羞布，更是中产消费信任的裂缝。 ...

Core Viewpoint - The recent survey indicates a significant consumer resistance to pre-prepared meals, with over 50% of respondents rejecting them, highlighting a gap between consumer perceptions and industry practices regarding central kitchens and pre-prepared food safety [1][11]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% are in favor, and 11.52% are indifferent [1]. - 66.41% of respondents believe that pre-prepared meals should not be served in restaurants, with only 15.23% supporting their inclusion [3]. - When asked about restaurants that indicate the use of pre-prepared meals, 47.66% would not choose such establishments, while 21.68% would consider it [6]. Transparency and Pricing - A strong majority, 96.68%, of respondents believe that pre-prepared meals should be clearly labeled [5]. - Regarding reasonable pricing, 91.6% of respondents think that the average price for pre-prepared meals should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [7][11]. Industry Insights - Experts suggest that consumer skepticism towards pre-prepared meals stems from a preference for freshly cooked food in restaurants, as opposed to items available in supermarkets [11]. - The president of the Shenzhen Culinary Association emphasizes that central kitchens can effectively ensure food safety, especially for larger chain restaurants [12]. - Industry analysts call for national standards for pre-prepared meals and licensing for central kitchens to alleviate consumer fears and promote a balanced approach between taste and industrialization [12].

Core Viewpoint - The acceptance of pre-prepared dishes (pre-cooked meals) among consumers is low, with a significant portion of the population expressing concerns about their safety and quality, indicating a need for transparency and regulation in the industry [2][4][14]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared dishes, while only about 37.5% are in favor of them [2]. - Over 66% of respondents believe that pre-prepared dishes should not be served in restaurants [4]. - When asked about the labeling of pre-prepared dishes, 96.68% of respondents agree that they should be clearly marked [6]. Restaurant Choices - In restaurants that serve pre-prepared dishes, 47.66% of respondents would not choose to dine there, while 30.66% are uncertain, and only 21.68% would consider it [8]. - More than 80% of respondents support the idea that pre-prepared dishes should be transparent to consumers [10]. Pricing Perception - A significant 91.6% of respondents believe that the average price for pre-prepared dishes should be below 100 yuan, with 92.26% considering the prices at Xibei to be too high [11]. Industry Insights - Experts suggest that pre-prepared dishes can be safe and convenient if produced according to standards, addressing the needs of busy consumers [14]. - The establishment of central kitchens is seen as a necessary step for scaling and ensuring food safety in the restaurant industry [14]. - There is a call for national standards and licensing for the pre-prepared dish industry to alleviate consumer fears and ensure quality [14].

Core Viewpoint - The article discusses the growing debate around the safety and acceptance of pre-prepared meals (pre-cooked dishes) in restaurants, highlighting consumer skepticism and the potential for a centralized kitchen model in the food industry [1]. Group 1: Consumer Sentiment - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% are accepting, and 11.52% are indifferent [1]. - Over 66.41% of respondents believe that pre-prepared meals should not be served in restaurants, with only 15.23% in favor of their inclusion [5]. - A significant 96.68% of respondents think that pre-prepared meals should be clearly labeled in restaurants [7]. Group 2: Pricing and Expectations - 91.6% of respondents consider a reasonable price for pre-prepared meals to be below 100 yuan, and 92.26% believe that the pricing at Xibei is too high [11]. - Nearly 50% of respondents indicated they would not choose restaurants that serve pre-prepared meals, reflecting a strong preference for freshly made dishes [13]. Group 3: Industry Expert Opinions - Experts suggest that transparency regarding pre-prepared meals is crucial, with over 80% of respondents supporting the idea that consumers should be informed about the use of such meals [15]. - The president of the Shenzhen Culinary Association stated that centralized kitchens can effectively ensure food safety, especially for chain restaurants [16]. - Industry analysts emphasize the need for national standards for pre-prepared meals and licensing for central kitchens to alleviate consumer fears and ensure quality [16].

Core Viewpoint - The debate surrounding pre-prepared meals continues, with West Be's apology and commitment to improve food preparation practices, including using non-GMO soybean oil and making certain dishes on-site [1][3]. Group 1: Company Actions and Commitments - West Be has acknowledged previous issues and promised to adjust its central kitchen processing to on-site preparation, including changes to ingredients and cooking methods [1]. - The company will switch all dishes cooked with soybean oil to non-GMO soybean oil and will prepare children's beef patties on-site instead of using pre-prepared options [1]. Group 2: Consumer Concerns and Industry Insights - Safety concerns are paramount for consumers, particularly regarding the 24-month shelf life of frozen broccoli, which has drawn significant attention [1]. - Industry analyst Zhu Danpeng noted that the technology for long-shelf-life pre-prepared meals is mature and does not require preservatives, similar to products like eight-treasure porridge [1][2]. Group 3: Nutritional Aspects - Nutritional loss can occur during the processing, storage, and transportation of frozen vegetables, with Zhu indicating that frozen vegetables may require higher quantities to meet dietary standards compared to fresh ones [2]. - The freezing process, including blanching, can lead to some nutrient loss, but it can also significantly slow down further nutrient degradation compared to refrigeration [2]. Group 4: Regulatory Developments - The National Health Commission is set to release a draft national standard for pre-prepared meals, which will include mandatory guidelines on ingredient disclosure and processing methods [4]. - The new standards aim to clarify definitions and regulations surrounding pre-prepared meals, addressing long-standing confusion and regulatory gaps in the industry [4]. Group 5: Public Perception and Education - There is a significant public misconception that fresh ingredients are inherently better than frozen ones, which complicates the discussion around pre-prepared meals [3]. - Experts emphasize the need for better public education on food safety and preparation methods to alleviate confusion and promote informed consumer choices [5].

Core Viewpoint - The survey indicates a significant resistance among consumers towards pre-prepared meals, with around 50% rejecting them and over 60% opposing their introduction in restaurants [1][3][11]. Consumer Acceptance - Approximately 50.98% of respondents do not accept pre-prepared meals, while about 37.5% accept them, and 11.52% are indifferent [1]. - 66.41% of respondents believe pre-prepared meals should not enter restaurants, with only 15.23% supporting their inclusion [3]. Transparency and Labeling - A strong majority, 96.68%, of respondents believe that pre-prepared meals should be clearly labeled [5]. - When asked if they would choose a restaurant that labels pre-prepared meals, 47.66% said they would not, while 21.68% would consider it [6]. Pricing Perception - A significant 91.6% of respondents think that the average price for pre-prepared meals should be below 100 yuan, and 92.26% consider the prices at Xibei to be too high [7][11]. Industry Insights - Experts suggest that consumer perceptions of pre-prepared meals differ from those of food professionals, and the central kitchen model is becoming increasingly necessary in the restaurant industry [1][12]. - The need for national standards for pre-prepared meals is emphasized, along with the importance of licensing for central kitchens to ensure safety and quality [12].

Core Insights - Longda Food, once favored by the capital market as a "pre-made food concept stock," is currently facing dual challenges of sluggish main business growth and obstacles in strategic transformation [1] - The company's H1 2025 report reveals a decline in both revenue and net profit, with total revenue at 4.975 billion yuan, down 1.38% year-on-year, and net profit attributable to shareholders at 35.1687 million yuan, down 39.52% year-on-year [1] Business Structure Challenges - Longda Food's core challenge lies in its imbalanced business structure, heavily reliant on the low-margin slaughtering business, which, despite its large revenue scale, contributes minimally to profits [2] - The pre-made food segment, positioned as a future growth engine, has faced significant revenue declines during the reporting period, indicating that the strategic transformation is more difficult than anticipated [2] - The pre-made food industry is characterized by intense competition, with a market landscape that shows insufficient consumer recognition despite policy support and capital empowerment [2] Financial Pressure and Debt Risks - The significant increase in financial expenses has further compressed the already limited profit margins, with interest burdens becoming a key factor dragging down overall performance [3] - The company faces notable short-term debt pressure, with a declining current ratio indicating weakened short-term solvency, thus increasing financial risk [3] - Longda Food exhibits a "high debt and high cash" phenomenon, raising questions about its financial management efficiency due to substantial short-term borrowings alongside considerable cash reserves [3] - The growing ratio of accounts receivable to revenue suggests a weakening ability to collect payments, increasing cash flow pressure [3] Strategic Responses - In response to current challenges, Longda Food is attempting various strategies, including controlling breeding scale, adjusting product structure, deepening processing business, and expanding new retail channels [3] - However, these measures have yet to reverse the declining performance, and the company must find more effective ways to enhance product competitiveness and market recognition in an increasingly competitive pre-made food industry [3]

昔日资本市场宠儿、号称"预制菜第一股"的味知香，正面临增收不增利的尴尬局面。在原材料成本持续 上涨与渠道收缩的双重压力下，这家曾经备受追捧的企业不得不直面盈利能力大幅下滑的经营隐忧。 2025年上半年，公司实现营业收入3.43亿元，同比增长4.7%；实现归母净利润3194.68万元，同比减少 24.46%。 成本压力与盈利难题 味知香面临的核心困境来自于原材料成本持续上涨的直接冲击。其中，牛肉作为公司产品结构中的核心 原料，其价格波动对整体盈利能力产生决定性影响。 由于牛肉类产品占公司主营业务收入比重较高，单位货值大，原材料价格上涨的影响被进一步放大。 公司虽然尝试通过调整产品售价来转移成本压力，但在零售端，调价幅度未能完全覆盖成本涨幅；而在 批发端，受市场环境影响，无法实现有效的价格传导。 成本增幅远超营收增速，直接挤压了利润空间，导致公司毛利率呈现持续下降趋势。这种盈利能力走弱 的局面，已成为味知香需要长期面对的挑战。 虽然华南、西北和华北市场表现亮眼，但这些市场基数较小，短期对公司整体营收的带动作用有限。 为弥补渠道缺口，味知香将重心放到商超渠道，该渠道虽然成为短期增长亮点，但公司直销及电商渠道 收入却 ...

Core Viewpoint - In the first half of 2025, Qianwei Yangchun faced significant challenges in the restaurant supply chain industry, reporting a revenue decline of 0.7% year-on-year to 886 million yuan and a net profit drop of 39.7% to 35.79 million yuan, indicating stagnation in core business growth and shrinking profit margins [1] Group 1: Product Iteration Challenges - The company's reliance on traditional product lines, particularly staple and snack categories, has led to a decline in sales as core products like fried dough sticks and sesame balls lose market appeal [2] - Efforts to develop new products in baking and prepared dishes have not yielded significant results, with these segments still too small to drive substantial revenue growth [2] - The shift towards lower-margin products has further pressured overall profitability, revealing a gap in product transition between old and new offerings [2] Group 2: Channel Distribution Pressures - The company maintains a weak recovery in its direct sales channel, primarily due to strong ties with major clients like Yum China and Hema, but faces pressure as these clients demand better pricing [3] - The decline in the distribution channel is more alarming, with over 300 channel partners lost in six months, leading to a significant drop in sales from distributors [3] - Rising costs of raw materials, such as flour and oils, have made it difficult for the company to pass on these costs to customers, resulting in profit erosion [3] Group 3: Trust Crisis and Industry Transparency - The prepared food industry is experiencing a trust crisis, with increasing consumer scrutiny over ingredient processing, compelling restaurant clients to enforce stricter supply chain standards [4] - The company must invest more in quality control, traceability, and transparency, but these efforts are unlikely to yield immediate financial returns [4] Group 4: Need for Strategic Reform - The company's performance reflects the broader challenges faced by restaurant supply chain businesses during industry adjustments, with traditional business pressures and new business investment pains [5] - To regain balance, the company needs to focus on three areas: product innovation, optimizing distribution channels, and developing dynamic cost adjustment capabilities [5] - However, market patience is waning due to regulatory changes, shifting consumer preferences, and capital valuation adjustments, necessitating urgent internal reforms [5]