Group 1: Xiaomi's Strategy and Product Launch - Xiaomi is set to launch the Xiaomi 17 series, which includes Xiaomi 17, Xiaomi 17 Pro, and Xiaomi 17 Pro Max, this month [2] - This launch is considered the most significant update in the Xiaomi digital series, occurring one month earlier than the previous generation [3] - Over the past five years, Xiaomi has invested over 100 billion RMB in R&D, with plans to increase this investment to 200 billion RMB over the next five years [4] - Xiaomi's founder, Lei Jun, emphasized that the Xiaomi 17 series will fully benchmark against the iPhone, indicating a direct competition strategy [5] Group 2: Market Context and Competition - The iPhone 17 series has seen strong pre-sale performance, with sales volume surpassing the entire previous year's sales within the first minute of pre-sale [7] - Apple plans to produce approximately 100 million units of the iPhone 17 series, an increase from the initial estimate of 90 million units for the iPhone 16 series [8] - Xiaomi is shifting its focus in the high-end smartphone market from the 4,000 to 6,000 RMB price range to the ultra-high price segment above 6,000 RMB [9]

本文来自微信公众号：太阳照常升起，作者：慕峰，题图来自：AI生成 现在最怕贾国龙继续说话的，可能除了他的连锁餐饮同行之外，就是预制菜产业了。本来这个话题罗永浩已经结束了，贾老板不服，硬生生又把罗老师拉 了回来。 这下可好，爆料越来越多，西贝的供应商被扒了个遍。供应商也是有公众号和网站的，打开西贝供应商的网站，绝大部分都不是专供西贝，很多明明白白 地写着自己就是做预制菜的。 这下可好，原来商场里吃来吃去，食客吃的源头都是一样的，难怪味道都一样。原来就是图一个店面环境不一样，吃的都是差不多的。那何苦还去商场 呢？作者手欠，在京东随手搜了一些流行的预制菜价格，比如： 2、既然食材出处都一样，都是后厨随手加个热，价格得统一吧，不能这个店卖15，那个店就卖50吧。 3、既然谈不上任何美食，就别拿美食作为广告宣传点了吧，虚假广告可是要担责的。 4、既然你们满足不了许多老百姓的堂食需求，那就老老实实把空间让出点给真正做餐饮的小老板，让真正的中餐美食能够延续下去吧。 咱不知道，都是预制菜，京东自营的味道会不会更好？反正，确实便宜，大概堂食的1/5吧。 既然都到这份上了，就都别装了。预制菜产业、所谓中央厨房和连锁餐饮企业，本来 ...

近日，由罗永浩和西贝引发的"预制菜"争议，已演变为一场席卷餐饮行业的深度讨论。事件的核心也已经由预制菜本身，扩大到了其背后暴露出的消费者 知情权，与连锁餐饮工业化生产的长期矛盾。 据第一财经9月13日报道，国家卫健委主导的《预制菜食品安全国家标准》草案已悄然通过专家审查，即将向社会公开征求意见。对于预制菜"身份"将有 统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范畴。 这场争论看似"告一段落"，但其背后所隐藏的餐饮行业效率与任之间的艰难平衡仍需解决：餐饮工业化不可逆与消费者对"知情"的渴望。而填平认知鸿沟 的，一定信息透明和真诚。 而这次风波也将对餐饮业态平均超30%（其中，超过80%是连锁品牌）的购物中心而言，餐饮生态也将发生深层变化：将转向更加多元、透明和注重体 验、情绪价值的新阶段。这对于消费者、对于重视消费者的餐饮品牌、以及保持长期吸引力的购物中心来说，或许都是好事。 01. 一场关乎消费者知情权的信任博弈 西贝与罗永浩之间关于"预制菜"的公开争论，其本质并非一场简单的菜品定义之争，而是一场关乎消费者知情权的信任博弈。 事件的起因是罗永浩公开指责西贝"几乎全是预制菜"，而西贝创 ...

预制菜与中国连锁餐饮行业发展 20250914 摘要 预制菜定义存在多层面差异，消费者、行业和国家层面定义不同，国家 层面定义不包括主食和中央厨房菜肴，且禁止添加防腐剂，认知差异大。 连锁餐饮企业使用中央厨房可降低成本、确保产品质量一致、标准化操 作流程并提高食品安全性，但中央厨房制作的初加工或半成品不属于国 家层面定义的预制菜。 日本餐饮业通过优化供应链、提升食品安全标准，在中央厨房和冷链物 流方面建立了完善体系，并注重消费者体验，为中国餐饮业提供了标准 化运营的借鉴。 中国消费者对中餐的期许包括健康安全、优质服务和创新菜单。连锁餐 饮企业应加强供应链管理、提升员工服务水平、研发新产品并注重品牌 建设。 中央厨房对中餐行业影响巨大，通过集中加工处理食材，提高了效率并 实现了相对标准化，使得新品牌更容易孵化，但小型餐饮企业自制食品 仍归类为预制菜。 Q&A 预制菜的概念和定义是什么，目前在法律和行业层面有何分歧？ 预制菜的概念目前尚未在全国范围内形成统一的法律条文进行界定。2024 年 3 月，市场监督管理总局联合教育部、工信部、农业部等几个部委发布了关于加 强预制菜行业高质量发展的通知，但这并不是法律或政策 ...

近日，西贝餐饮陷入预制菜舆论风波。 罗永浩"停战" 13日晚，罗永浩微博最新发文称西贝的事情可以告一段落了，全文如下： 好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。我要忙正事了，已经耽误了一些工作。感谢大家的关心。 回顾事件始末： 此前，13日下午罗永浩发微博转发媒体报道，配文称："太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）：1.我不反对预制菜，在某些 情况下，我甚至会主动选择预制菜，比如图省事儿，赶时间，没胃口时对付一下等等。2.既然预制菜合法，餐馆当然有权使用预制菜，但消费者有权知道 餐馆是否使用了预制菜。" 9月11日晚间，西贝创始人贾国龙在回应争议时明确表态，将对罗永浩提起诉讼，同时直指罗永浩此前的相关言论已对西贝的品牌声誉与经营造成极大伤 害。 当晚，对于贾国龙要起诉的言论，罗永浩在社交媒体上进行了回应。罗永浩回应称"好，来吧"，并表示西贝"能把现做的菜做得全是重新加热的味道，这 肯定是高科技了"。 9月10日，罗永浩在微博吐槽知名连锁餐饮品牌西贝，称"几乎全是预制菜"。罗永浩表示：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 ...

Core Viewpoint - The controversy surrounding pre-prepared dishes (pre-cooked meals) has gained significant attention following criticism from a public figure, leading to a broader discussion about transparency and consumer rights in the food industry [1][2][3] Group 1: Company Impact - The criticism from the public figure has resulted in a noticeable decline in customer traffic, with reports indicating a drop of approximately 10% in certain locations [2][7] - The company, Xibei, reported a significant loss in daily revenue, estimating a drop of 1 million yuan on October 10 and 11, with projections of 2 to 3 million yuan on October 12 [2][7] - Xibei has committed to transparency by opening its kitchens for public viewing and providing detailed information about its food preparation processes [5][7] Group 2: Industry Trends - There are over 74,000 companies related to pre-prepared dishes in China, with 31 listed on the A-share market, and around 60% of these companies are expected to see a year-on-year decline in performance for 2024 and the first half of 2025 [1] - The National Health Commission is working on a national standard for food safety concerning pre-prepared dishes, which is expected to be publicly solicited for opinions soon [1] - The ongoing debate highlights a growing consumer demand for clarity regarding the use of pre-prepared dishes in restaurants, emphasizing the importance of consumer rights and informed choices [3][9]

Core Viewpoint - The article discusses the controversy surrounding the food quality at Xibei restaurant, particularly focusing on the preparation process of dishes that were criticized by a public figure, highlighting the need for transparency and quality assurance in the food industry [36]. Group 1: Food Preparation Process - The chef explained that the "grassland tender roasted lamb chops" and "scallion roasted fish" were pre-cooked and required additional heating before serving [5][36]. - Upon ordering the scallion roasted fish, the chef retrieved a previously processed sea bass from the cold storage, which had been thawed and cleaned [7][36]. - The fish was brushed with a sauce purchased from a supplier, and small holes were poked in the fish to prevent the skin from puffing up during cooking [11][13]. Group 2: Quality Control and Consumer Perception - The cold storage lacked a label indicating the thawing and storage date of the sea bass, raising concerns about freshness [9][36]. - The fish was cooked in an oven at 260 degrees Celsius for 10 minutes, which differs from traditional grilling methods, potentially affecting consumer expectations [15][36]. - Customer reviews on platforms like Dianping showed mixed reactions to the dish, with some praising its taste while others criticized the freshness and quality [33][36]. Group 3: Industry Implications - The incident highlights the importance of maintaining quality control and transparency in food preparation processes for chain restaurants [36]. - The restaurant's response to public criticism and the need for continuous improvement in food quality and customer experience are emphasized [36].

一周财经人物（2025年9月8日至2025年9月14日） 在罗永浩直播之前，9月12日下午，西贝发布公开信表示，罗永浩对西贝的不实指责及不当用语，西贝 坚决反对，绝不姑息。西贝公开了罗永浩就餐期间13道菜品的制作过程，并称罗永浩消费的菜品不属于 预制菜。 头条 罗永浩质疑西贝玩文字游戏， 贾国龙称西贝遇到最大的外部危机 西贝和罗永浩关于预制菜之争的风波仍在持续。 9月12日晚，就近日质疑西贝门店全是预制菜一事，微博大V罗永浩通过直播作出回应。罗永浩在直播 中展示了多款西贝后厨预处理的菜品，并称西贝声称门店100%没有预制菜是在玩文字游戏，他认为， 现做、现煮的菜品绝对不是提前数月就预先处理、到门店加热一下。他还点赞了老乡鸡的处理方式，在 门店对"餐厅现做"菜、半预制（央厨、外采）、复热预制（央厨预制）做了区分展示。 罗永浩表示，过去他卷入公共事件，支持他和反对他的通常各占一半。第一次碰到这种情况，支持他的 人超过了90%。他认为不是自己获得了支持，而是反对西贝的人太多。 9月12日下午，贾国龙在接受《中国企业家》采访时透露，西贝10日和11日全国门店的日营业额分别减 少了100万元，预计12日会减少200万元 ...

Core Viewpoint - The article discusses the quality and preparation process of dishes at the restaurant chain Xibei, particularly focusing on the "Crispy Grilled Fish" and "Tender Grilled Lamb Chops" that were criticized by a public figure for being stale and having an off-putting smell [1][32]. Group 1: Preparation Process - The "Crispy Grilled Fish" is prepared from a previously frozen sea bass that is thawed and cleaned before being cooked [5][16]. - The fish is brushed with a sauce purchased from a supplier, which serves as a base flavor for the dish [9]. - The fish is pierced with small holes to prevent the skin from puffing up during cooking, and it is then baked at a high temperature of 260 degrees Celsius for 10 minutes [11][13]. Group 2: Quality Control - The kitchen staff did not provide a label for the thawed sea bass, which raises concerns about its freshness and storage duration [7]. - The chef mentioned that the fish should be consumed hot to avoid any fishy taste, indicating a potential issue with the dish's quality if not served immediately [27]. - Customer reviews on platforms like Dianping show mixed reactions, with some praising the fish while others criticize its freshness and texture [31]. Group 3: Brand Reputation - The article highlights the importance of public perception and trust in restaurant brands, especially following negative comments from influential figures [32]. - Xibei's willingness to allow media scrutiny of their food preparation process reflects an effort to maintain transparency and improve quality [32].

Core Viewpoint - The controversy surrounding Xibei's use of pre-prepared dishes has intensified following criticism from Luo Yonghao, leading to a noticeable decline in customer traffic and revenue at Xibei's stores [1][2]. Group 1: Company Performance - Following Luo Yonghao's criticism, Xibei's store in Shenzhen experienced a significant drop in both revenue and customer flow, with Saturday's customer count falling from over 500 to just over 300, and revenue dropping from 65,000-70,000 yuan to 54,000 yuan [1]. - The store manager indicated that the business trend has been declining, with no queues observed during peak hours, which is unusual for the restaurant [1]. Group 2: Controversy Details - Luo Yonghao's initial complaint on social media claimed that most of the dishes at Xibei were pre-prepared and overpriced, sparking a public debate [1]. - Xibei's CEO, Jia Guolong, refuted these claims, asserting that no dishes at Xibei are pre-prepared and announced plans to sue Luo Yonghao while introducing a "Luo Yonghao set meal" [1]. Group 3: Pre-prepared Dishes Definition - The definition of pre-prepared dishes was clarified by regulatory authorities, stating that they are made from one or more food products through industrial pre-processing and must meet specific storage and consumption conditions [4]. - Foods that undergo only simple processing, such as washing and cutting, do not qualify as pre-prepared dishes, and many chain restaurants utilize central kitchens for food preparation [4]. Group 4: Consumer Sentiment - Consumers expressed that while many chain restaurants use pre-prepared ingredients, the key concern lies in the alignment of price and value, with some suggesting that if a restaurant uses pre-prepared dishes, the prices should be reasonable [2][3]. - Luo Yonghao emphasized that consumers have the right to know whether restaurants use pre-prepared dishes [3]. Group 5: Regulatory Developments - A draft national standard for pre-prepared food safety, led by the National Health Commission, has passed expert review and will soon seek public opinion, aiming to standardize the classification and disclosure of pre-prepared dishes in restaurants [5].