Core Viewpoint - The article discusses the evolution and future of the prepared food industry, emphasizing that while there are criticisms, the trend towards industrialization and prepared meals is likely to continue and evolve rather than decline [5][10]. Group 1: Prepared Food Industry Dynamics - A significant majority (90%) of restaurants in shopping malls and on delivery platforms utilize prepared foods, driven by the need for quick service, cost control, and simplified kitchen operations [5]. - The industrialization of food has expanded supply but has also led to a loss of traditional cooking flavors and personalization in meals [5][6]. - Consumers express a desire for fresh, handmade meals but are often unwilling to pay a premium for them, complicating the market for differentiated food offerings [9][10]. Group 2: Consumer Behavior and Market Challenges - The willingness of consumers to pay for quality and differentiated products is limited, particularly in lower-tier markets where traditional cooking is often a low-cost alternative [9]. - The prevalence of low-cost, industrialized products suppresses the market for handmade items, as consumers are conditioned to expect lower prices [9][10]. - The article highlights the challenge of effectively communicating the quality and freshness of prepared foods to consumers, which is essential for justifying higher prices [9]. Group 3: Economic Implications and Industry Profitability - Despite the widespread adoption of prepared foods, the restaurant industry's profit margins remain low, raising questions about market pricing and hidden costs [10]. - The high turnover of service staff in the restaurant industry aligns with the need for standardized, industrialized products, further entrenching this trend [10]. - The article suggests that the future may see a clearer distinction in pricing between handmade and industrialized food products, similar to trends observed in developed markets [10].

Core Viewpoint - The incident involving pre-made dishes at Xibei has reached a temporary conclusion, with expectations for national regulations on pre-made dishes to be established soon [1][4]. Group 1: Company Actions and Reactions - Luo Yonghao has publicly criticized Xibei for using pre-made dishes, which has sparked significant public discussion [4]. - Xibei's founder, Jia Guolong, announced intentions to sue Luo Yonghao and introduced a "Luo Yonghao Menu" to emphasize that Xibei does not use pre-made dishes, while also allowing kitchen inspections [4]. - Despite Xibei's claims, media investigations revealed that many ingredients used are frozen or refrigerated, with some items, like broccoli in children's meals, having a shelf life of up to 24 months, leading to dissatisfaction among parents [4]. Group 2: Consumer Rights and Regulatory Developments - An article by Xinhua News Agency highlighted consumer concerns regarding the right to know, criticizing businesses that misrepresent pre-made dishes as freshly prepared while charging premium prices [4]. - The article called for the establishment of a disclosure system for pre-made dishes to protect consumer rights, with legal experts suggesting that restaurants should label the use of pre-made dishes in dining areas and provide complaint channels for consumers [4]. - Following the Xinhua article's stance and the impending announcement of national standards for pre-made dishes, Luo Yonghao declared a unilateral ceasefire, while Jia Guolong remained silent [4].

Core Viewpoint - The recent controversy surrounding "pre-made dishes" has significantly impacted the customer traffic and sales of Xibei, particularly at its flagship store in Beijing, with a reported drop in dine-in customers by over 70% and a decrease in takeout orders by approximately 12.8% [2][5][12]. Group 1: Customer Traffic and Sales Impact - On September 13, Xibei's flagship store in Liuliqiao, Beijing, experienced a significant decline in customer traffic, with only 37 tables occupied for walk-in customers at noon compared to 140 tables the previous Saturday, indicating a drop of over 70% [5]. - The evening saw a further decline, with the dining area having less than 50% occupancy and no waiting customers, contrasting with previous weekends [5]. - Xibei's founder, Jia Guolong, reported a loss of approximately 1 million yuan in daily revenue on September 10 and 11, with an expected decrease of 200,000 to 300,000 yuan on September 12 [12]. Group 2: Controversy Over Frozen Ingredients - The controversy began when internet celebrity Luo Yonghao criticized Xibei for using "almost all pre-made dishes," leading to public scrutiny of their kitchen practices [8]. - Xibei's management defended their use of frozen broccoli, stating it is sourced from a reliable supplier and processed to ensure food safety and quality, with a shelf life of 24 months [9][11]. - The cost of the frozen broccoli used in the store is reported to be 8.9 yuan per jin, while organic broccoli is priced at approximately 18 yuan per jin in retail [9]. Group 3: Industry Standards and Future Regulations - The incident has sparked discussions about the need for clearer regulations regarding pre-made dishes in the restaurant industry, with calls for national standards to be established [12]. - A draft for national food safety standards for pre-made dishes is reportedly set to be released for public consultation, marking a potential shift towards more regulated practices in the industry [12].

Core Viewpoint - The article discusses the controversy surrounding the criticism of the restaurant brand Xibei by internet celebrity Luo Yonghao regarding the sale of pre-prepared dishes, emphasizing the need for consumer awareness and transparency in the food industry [1][2]. Group 1: Consumer Rights and Industry Standards - There is a growing consensus among the public that consumer rights must be protected, specifically the right to know about pre-prepared dishes, which should be clearly labeled and reasonably priced [1][2]. - The call for the establishment and strict enforcement of national standards for pre-prepared dishes has gained traction in public discussions [1][2]. Group 2: Public Figures and Their Influence - Luo Yonghao's actions have sparked a divided response, with consumers largely supporting him while restaurant owners tend to defend Xibei, indicating a conflict between industry practices and consumer expectations [2][3]. - The article highlights Luo Yonghao's history of engaging in public disputes with major brands, suggesting that his controversial statements may be strategically timed to coincide with his entrepreneurial ventures [2][3]. Group 3: Legal and Ethical Considerations - Legal experts suggest that Luo Yonghao's initial comments may have crossed into defamation, raising questions about the responsibility of public figures in their statements [4]. - The negative impact of Luo Yonghao's remarks on the restaurant industry, particularly Xibei, has been noted, with claims of significant revenue declines following his statements [4][5]. Group 4: Responsibility of Public Figures - The article stresses the importance of public figures being cautious with their influence, as their words can have significant repercussions on businesses and public perception [5]. - It is emphasized that the power of public discourse comes with greater responsibility, and public figures should be mindful of their statements to avoid causing harm [5].

Core Viewpoint - The article discusses the impact of the "pre-made dishes" controversy on the restaurant chain Xibei, highlighting significant drops in customer traffic and sales following public scrutiny and media attention [4][10][23]. Group 1: Customer Traffic and Sales Impact - On September 13, Xibei's flagship store in Beijing experienced a more than 70% decrease in dine-in customer traffic compared to the previous week, with only 37 tables occupied at peak lunch hours versus 140 the week before [5][7]. - The evening saw a low occupancy rate of less than 50% in the dining area, with no waiting customers, indicating a significant decline in overall customer interest [7]. - The store's takeaway orders also fell by approximately 12.8%, with 523 orders recorded compared to 600 the previous Saturday [8]. Group 2: Financial Losses - Xibei's founder, Jia Guolong, reported a loss of approximately 1 million yuan in daily revenue on September 10 and 11, with an expected loss of 2 to 3 million yuan on September 12 due to the controversy [8][23]. - The flagship store's food cost for the frozen broccoli was noted to be 8.9 yuan per jin, while organic broccoli was priced at around 18 yuan per jin in retail [13]. Group 3: Response to Controversy - In response to allegations of using pre-made dishes, Xibei opened its kitchen for public inspection, asserting that their ingredients are sourced and processed to ensure food safety and quality [11][18]. - The kitchen staff emphasized that while some ingredients are pre-processed, the majority of dishes are cooked fresh on-site, countering claims of serving pre-made meals [18][21]. - Jia Guolong stated that Xibei does not serve any pre-made dishes according to national regulations, and the company is committed to clarifying its position amid the ongoing debate [17][23]. Group 4: Regulatory Context - A draft national standard for pre-made dishes is reportedly set to be released for public consultation, which may clarify the legal status and labeling requirements for such products in the restaurant industry [23].

Core Viewpoint - The core issue in the "prepared food controversy" is the differing definitions of "prepared food" between the parties involved, highlighting a disconnect between public perception and industry standards [1][2] Group 1: Company Response and Strategy - The founder of Xibei, Jia Guolong, emphasizes the importance of addressing public concerns and maintaining business operations over engaging in legal battles [2][3] - Xibei has experienced a significant decline in customer traffic, with daily revenue losses escalating from 1 million yuan to between 2 million and 3 million yuan [1] - The company is encouraged to focus on improving product offerings and customer satisfaction rather than getting entangled in conceptual disputes [3][4] Group 2: Industry Context and Implications - The situation reflects a broader responsibility of business leaders to consider the livelihoods of employees and suppliers during crises, rather than prioritizing personal grievances [2] - The initial support from other industry leaders, such as Yu Donglai of Pang Donglai, illustrates the challenges of maintaining solidarity in the face of public opinion [3] - The emphasis on self-reflection and genuine engagement with consumer feedback is seen as essential for Xibei to navigate the current crisis effectively [3][4]

Core Viewpoint - The ongoing debate between Xi Bei and Luo Yonghao highlights the complexities and misunderstandings surrounding the concept of "pre-prepared dishes" in the Chinese food industry, with implications for consumer rights and industry transparency [3][10][17] Definition of Pre-prepared Dishes - The National Market Supervision Administration, along with five other departments, officially defined "pre-prepared dishes" on March 18, 2024, as dishes made from one or more food products that undergo industrial pre-processing and are packaged for sale, requiring heating or cooking before consumption [3][4] Central Kitchen Clarification - The dishes produced in central kitchens by chain restaurants do not fall under the category of pre-prepared dishes, as they must comply with food safety laws and standards [4][5] Legal Context - Xi Bei's legal action against Luo Yonghao may have a basis in the definitions provided by regulatory authorities, suggesting a potential for Xi Bei to win the case [6] Public Perception and Criticism - Xi Bei's management appears to misunderstand the source of public criticism, which is not solely directed at Luo Yonghao but rather at the broader issues of transparency and consumer rights in the pre-prepared food sector [7][9] Media Exposure and Backlash - A media visit to Xi Bei's kitchen revealed concerning practices, including the use of genetically modified soybean oil, frozen meats, and the admission of using overnight dishes, which led to significant public backlash [14][15] Consumer Rights Advocacy - Luo Yonghao's stance emphasizes the importance of consumer awareness regarding the nature of pre-prepared dishes, advocating for transparency in the food industry [10][12][17]

0:00 "老罗我们家没有预制菜" ，浙江 宁波一老字号餐饮店用大屏"喊话"罗永浩，品牌方：只是想宣传自家菜 ...

Group 1 - The core issue revolves around the controversy surrounding the restaurant chain Xibei, particularly regarding its use of pre-prepared dishes and food safety standards [1][2] - Following the scrutiny, Xibei's daily revenue reportedly dropped by 1 million yuan on the 10th and 11th, and is expected to fall by 2 to 3 million yuan on the 12th [1] - The founder of Xibei, Jia Guolong, expressed frustration over the public's perception and the impact on the business, stating that he feels helpless in addressing the concerns raised [1] Group 2 - Jia Guolong clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared dishes as defined by national standards [2] - He emphasized that all restaurants utilize some form of pre-preparation in their cooking processes, which is essential for efficiency and quality [2]

Core Viewpoint - The article discusses the ongoing controversy surrounding the restaurant chain Xibei, particularly focusing on the use of concentrated chicken broth and the qualifications of its chefs, sparked by comments from entrepreneur Luo Yonghao [2][3][14]. Summary by Sections Chef Qualifications - A chef at a Xibei restaurant in Hangzhou stated that out of a team of over 20, only four or five hold chef certificates, emphasizing that having a certificate is not essential for cooking skills [8][10]. Customer Reactions - Despite the controversy, many customers continue to support Xibei, with reports of full dining areas and customers expressing trust in the restaurant's food quality [10][11]. One customer mentioned that she often ordered Xibei for her sick family member, indicating a positive perception of the restaurant's offerings [11]. Impact on Business - Following the controversy, Xibei's online orders reportedly dropped by about 20%, although the physical customer traffic remained relatively stable, with some locations even seeing an increase in diners [11][12]. The owner, Jia Guolong, noted a significant drop in daily revenue, estimating losses of 1 million yuan on the 11th and 2 to 3 million yuan on the 12th [17]. Definition of Pre-prepared Dishes - Jia Guolong clarified his definition of pre-prepared dishes, stating that all dishes require some level of pre-preparation, but he distinguishes between pre-prepared dishes and the pre-preparation process itself [17]. He argued that the quality of dishes often necessitates advance preparation, regardless of the restaurant's operational model [17].