9月12日消息，胖东来CEO于东来社交媒体发文表示："任何事没有完美．．．．．．感谢西贝、海底捞 等品牌企业可以让我找到相对放心可口吃饭的地方！" 9月12日下午，西贝官方微博也发布全体伙伴致顾客的一封信 。 西贝表示，当天罗永浩微博发出后，西贝团队首先复盘门店菜品出品质量、门店服务质量。随后对所涉 及菜品的生产制作流程进行一一拆解确认。 经确认，罗永浩在微博中对西贝的指责不实。 责任编辑：李思阳 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："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。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 贾国龙表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义"，"按国家 规定，我们没有一道是预制菜，而且100%不是预制菜"。"罗永浩说全是预制菜，太恶心了，挺伤我们 的"。 9月12日下午，罗永浩预告今天晚上8：30直播谈与西贝的这场争议，他表示，诉求不是打西贝或贾老 板，希望推动中国预制菜行业透明化。 近日，"西贝 ...

#于东来发文感谢西贝# 9月12日，胖东来CEO于东来社交媒体发文表示："任何事没有完美...感谢西贝、 海底捞等品牌企业可以让我找到相对放心可口吃饭的地方! " US WILLS 任何事没有完美 ......感谢西贝、海底捞等品牌企业可以让 我找到相对放心可口吃饭的地方! and and any ...

Core Viewpoint - The founder of Pang Dong Lai, Yu Dong Lai, publicly supported the restaurant chain Xi Bei amidst a controversy regarding the transparency of pre-made dishes, which has sparked significant public debate and scrutiny [1][4]. Group 1: Background of the Controversy - The dispute between Luo Yonghao and Xi Bei centers on the issue of consumer rights regarding the use of pre-made dishes, with accusations of misleading marketing practices [4][7]. - Yu Dong Lai's support for Xi Bei is seen as controversial, especially given the ongoing public backlash against the restaurant for its alleged lack of transparency [4][9]. Group 2: Yu Dong Lai's Perspective - Yu Dong Lai believes that the supply chain and food safety standards of Xi Bei and Hai Di Lao are superior to the industry average, thus justifying his support [4][10]. - His views are rooted in the stringent quality control practices of Pang Dong Lai, which emphasize food safety and traceability [4][10]. Group 3: Public Reaction and Implications - The public's focus is primarily on the need for transparency regarding the use of pre-made dishes, rather than the safety of such dishes themselves [7][11]. - Some consumers perceive Yu Dong Lai's comments as an attempt to deflect criticism from Xi Bei, leading to skepticism about his motivations [9][12]. Group 4: Broader Implications for Pang Dong Lai - Yu Dong Lai's previous support for controversial figures has raised concerns about the potential erosion of Pang Dong Lai's credibility and public trust [10][12]. - The distinction between Pang Dong Lai's retail expertise and the regulatory issues in the restaurant industry highlights a potential misalignment in Yu Dong Lai's judgments [11][12]. Group 5: Future Considerations - The need for Yu Dong Lai to articulate a more nuanced perspective that respects consumer rights while acknowledging the complexities of the food industry is emphasized [12]. - The ongoing scrutiny of his public endorsements suggests that any misstep could significantly impact Pang Dong Lai's established reputation for quality and trustworthiness [12].

摘要： 北京地区的多家店铺都出现了外卖订单量骤降的情况，收入额更是直接腰斩，有员工称，"确实非常委 屈，外卖订单量少了很多，我也很难受"。 直击后厨，订单骤降，员工自称很委屈 其中，罗永浩所点的"草原嫩烤羊排"就出自烤制区。据员工介绍，其出自一台万能蒸烤箱，造价约十几 万元，"烤鱼调好260度，烤9分钟就可以了。" 提及其他菜品是否为预制时，有员工表示，"说咱家是预制，其实就是挺冤枉的，你说这菜出餐几分钟 啊？把这菜扔水里边煮熟了拿出来放上葱油汁就 ok了。我感觉确实没有那么繁琐的工艺，为什么要预 制呢？" 凤凰网科技在另一家西贝后厨看到，冰柜里有各种准备好的备菜青菜，有腌制泡菜显示生产日期为9月9 日。 另有店员告诉凤凰网科技，炖牛肉是从早上5点开始备餐，炖好正餐开餐前，准备好一定量，"有的是两 三餐的量，如果卖不完要转为员工餐，或者是处理掉"，相似的说法也在各大社交网络上出现。 另据其中一家门店的负责人称，所谓中央厨房配送的多是门店无法加工的食材，"比如拍黄瓜，把黄瓜 拍成瓣"，其称该门店有四个小时工每天从早上5点开始备菜，一直备到厨师上岗，"根本忙不过来"。 除此之外，其也称，罗永浩事件对西贝的生意造成 ...

论坛还进行了"地域美食坚守与创新"主题沙龙环节。旺顺阁集团CEO、提督·TIDU品牌创始人戴嘉珩， 北京河豚家族科技产业有限公司联合创始人、董事邱京晶，北京霸蛮科技有限公司董事长张天一，北京 老门框爆肚涮肉总经理牛庆雷等围绕新消费浪潮下数据信息的挖掘与应用、餐饮供应链建设、老字号品 牌的传承与发展等话题展开讨论，为餐饮文化传承与创新提供多元视角。 北京市餐饮行业协会相关负责人表示，本次论坛作为北京食餐会的重要组成部分，以供应链金融为支 点，与全市餐饮促销、美食节庆等活动形成强大合力，撬动庞大消费需求，为打通产业循环、市场循 环、推进行业高质量发展提供支撑。 本次论坛由北京市餐饮行业协会、北京恒辉国际展览有限公司联合主办，来自中国工商银行、美团、天 财商龙、伊利集团以及旺顺阁、霸蛮、肆月河豚、老门框爆肚涮肉等200余家企业的代表共同参与。论 坛现场，中国工商银行昌平支行、吾享（北京）网络科技有限公司、美团SAAS事业部、伊利集团等企 业的相关部门负责人分别就餐饮数字化经营与智慧金融赋能、餐饮行业的成本管控、供应链联营模式及 AI在供应链系统中的应用、食品企业在餐饮生态中的价值延伸路径等话题进行分享。 新京报讯（ ...

9月12日，有网友在微博上向罗永浩提问称，是否会邀请西贝贾国龙上访谈节目。对此，罗永浩回应称，"除非他们公关团队抽疯，原则上我不会同意的，我 不想毁了他"。 罗永浩强调，自己只想让所有做预制菜餐厅的老板都知道，拿预制菜当现做的菜卖这件事不会长久。中国一定会立法，让消费者有知情权。 ...

9月11日，西贝餐饮集团召开媒体沟通会，创始人贾国龙表示，按国家标准，西贝没有一道预制菜，并 称已准备好罗永浩同款菜单，向公众展示。"我跟他（罗永浩）对骂，我肯定骂不过他，他天生就是骂 人的人。" 9月10日，罗永浩发微博吐槽西贝"全都是预制菜，还那么贵，太恶心了"引发关注。 来源|贝壳财经 ...

据西贝餐饮集团官网介绍，1988年，西贝诞生于内蒙古巴彦淖尔市，截至2025年西贝全国拥有近400家门店，覆盖全国62 个城市，员工人数约17000人。 综合自：中国经济网、罗永浩微博、界面新闻等 责编：罗晓霞 校 对：赵燕 近日，"罗永浩吐槽西贝使用预制菜"事件引起广泛关注。 西贝宣布将从今日（9月12日）起，在全国所有门店上线"罗永浩菜单"。 西贝创始人、董事长 贾国龙澄清，这不是一个 固定的套餐，而是罗永浩点过的菜品列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃，不要 钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任何一道菜的制作全过程。 本次事件的起因是，9月10日下午，罗永浩在社交账号发文吐槽，自己和同事去西贝吃饭，"发现几乎全都是预制菜，还 那么贵"，"希望国家尽早推动立法，强制饭馆注明是否用了预制菜"。西贝客服人员在接受媒体采访时，否认了罗永浩关 于预制菜的说法，称"不存在预制"。不少网友一边"吃瓜"一边参与讨论。 9月11日晚间，贾国龙表示将对罗永浩提起诉讼，以此反击其此前的负面言论。贾国龙在接受采访时，就"是否会起诉罗 永浩"一问做出明确且强硬的表态。"一定会，我 ...

Core Viewpoint - The core controversy revolves around the allegations made by public figure Luo Yonghao regarding the use of pre-prepared dishes at Xibei, which the founder, Jia Guolong, vehemently denies, asserting that all dishes are freshly made and not pre-prepared [3][12][14]. Group 1: Company Response - Jia Guolong expressed his frustration over Luo Yonghao's comments, stating that Xibei has not used pre-prepared dishes since the beginning of the year and differentiating between pre-prepared and pre-cooked dishes [12][14][16]. - Starting September 12, Xibei will allow customers to view the kitchen and the preparation process to ensure transparency regarding the freshness of their dishes [3][14]. - Jia Guolong publicly shared the bill from Luo Yonghao's visit, which totaled 833 yuan for 14 dishes, to counter the claims of poor quality and high prices [8][10]. Group 2: Industry Context - The dispute highlights a broader issue within the restaurant industry regarding the standards and definitions of pre-prepared dishes, as well as the need for greater transparency [19]. - Jia Guolong acknowledged that while Xibei does not use pre-prepared dishes, he does not oppose the concept, recognizing its potential benefits in terms of efficiency and food safety [17][18]. - The incident has prompted discussions about the need for stricter regulations in the pre-prepared food industry to ensure quality and consumer trust [18][19].

Core Viewpoint - The controversy surrounding "pre-made dishes" has escalated between Luo Yonghao and Xibei, with both parties presenting conflicting narratives, leading to significant public discourse [1]. Group 1: Controversy Overview - Luo Yonghao criticized Xibei for serving mostly pre-made dishes at high prices, calling for legislation to require restaurants to disclose the use of pre-made ingredients [1]. - Xibei's founder, Jia Guolong, announced plans to sue Luo for damaging the restaurant's reputation and invited customers to observe the cooking process in their kitchens [1]. Group 2: Employee Insights - A former Xibei kitchen employee commented on the perception of pre-made dishes, acknowledging that while the portions may be small and prices high, the preparation involves fresh ingredients and cooking processes [3][4]. - The employee explained that dishes like "potato stewed beef" are prepared fresh in the morning and served later, which may lead to consumer confusion regarding the freshness of the food [6][7]. Group 3: Cooking Processes - The cooking process involves preparing ingredients in advance, with some dishes being cooked on-site while others are reheated from earlier preparations [19][20]. - The employee clarified that while some items are prepared ahead of time, they are not classified as pre-made dishes in the traditional sense, as they still undergo cooking processes before serving [23][28]. Group 4: Menu and Pricing - A detailed menu was provided, showcasing various dishes and their prices, indicating a total bill of 663.00 [16]. - The pricing reflects the perceived quality and preparation methods, with some dishes being freshly cooked while others are prepared in advance [19][20].