Group 1 - The core issue revolves around a public dispute between Xi Bei and Luo Yonghao regarding the classification of Xi Bei's food offerings as "pre-made dishes" [1][6] - Xi Bei's founder, Jia Guolong, stated that the company will pursue legal action against Luo Yonghao for his comments, asserting that none of Xi Bei's dishes qualify as pre-made according to national definitions [1][2] - Jia emphasized that Xi Bei's operations include a central kitchen for ingredient pre-processing, but they do not sell pre-made dishes that are fully cooked and packaged [1] Group 2 - Luo Yonghao's initial comments on social media criticized Xi Bei for serving what he perceived as pre-made dishes, calling the experience "disgusting" and urging for legislation requiring restaurants to disclose the use of pre-made food [6] - The controversy has sparked public debate, with some customers expressing concerns about the quality of food at Xi Bei, while the company's customer service has defended the freshness of their ingredients and cooking methods [7] - Previous statements from Luo indicate a stance against undisclosed pre-made dishes in restaurants, labeling it as deceptive, while a video by Xi Bei's co-founder showed that most dishes are prepared on-site, with only a few items being delivered from a central kitchen [8]

Core Viewpoint - The founder of Xibei, Jia Guolong, strongly denies allegations made by Luo Yonghao regarding the use of pre-prepared dishes in their restaurant, stating that they will take legal action against him for the claims made [1][4]. Group 1: Company Response - Jia Guolong asserts that none of the dishes served at Xibei are pre-prepared and expresses his intention to sue Luo Yonghao for the damage caused by his comments [4]. - The company plans to open its kitchen to consumers, allowing them to observe the cooking process to counter the allegations [4]. Group 2: Customer Experience - A customer review describes a negative dining experience at Xibei, mentioning that the dishes tasted like they were reheated from the previous day, including the lamb chops and grilled fish [2]. - The review highlights that the portion sizes were small and that the overall quality of the food did not meet expectations, with specific complaints about the flavors being off [2]. Group 3: Financial Details - A detailed bill from a dining experience at Xibei totaled 663.00, with individual dish prices listed, including items like grassland tender lamb chops for 119.00 and fragrant grilled fish for 89.00 [5].

近日，肖战在新剧《谍报上不封顶》预告片中的一句台词，让上海百年老字号德兴馆的招牌焖蹄意外爆火，销量直接飙升 5 倍多，成为近期餐饮消费市场的 热门话题。 业内人士分析，肖战的超高人气为德兴馆带来了短期流量爆发，但能让消费者持续买单，关键还是在于产品本身的硬实力。随着《谍报上不封顶》后续正式 播出，预计德兴馆焖蹄的热度还将持续一段时间，而这次 "流量变销量" 的案例，也为老字号品牌的年轻化传播提供了新思路。 线上热度同样不减。某外卖平台数据显示，德兴馆焖蹄一跃成为店铺销量 TOP1 单品，评论区里满是 "跟着肖战来的""同款打卡成功" 的留言；电商平台上 甚至出现了焖蹄代购服务，即便价格比门店高出 25 元，仍有不少人下单。 能抓住这次 "流量红利"，除了明星效应，更离不开德兴馆自身的品质积淀。作为拥有百年历史的上海老字号，其焖蹄制作工艺代代相传：选用新鲜优质猪 蹄，经过浸泡、焯水、炖煮、焖制等多道工序，耗时数小时才能完成，最终呈现出肉质鲜嫩、肥而不腻、入口即化的口感，早已是本地人心目中的 "老味 道"。此次借助剧集热度，这份传统美食成功 "破圈"，被更多年轻人熟知。 从信查查的视角来看，德兴馆此次的爆火现象蕴 ...

Core Viewpoint - The controversy surrounding "pre-made dishes" has led to a public dispute between Xibei's chairman, Jia Guolong, and prominent figure Luo Yonghao, with Jia firmly denying the use of pre-made dishes in Xibei's offerings and announcing intentions to sue Luo for damaging the brand's reputation [1][3][6]. Group 1: Company Response - Jia Guolong publicly responded to Luo Yonghao's criticism on September 11, asserting that none of Xibei's dishes are pre-made and emphasizing the significant impact this incident has on the brand's reputation [3][6]. - Starting September 12, Xibei opened its kitchens in 370 locations nationwide for consumer visits to demonstrate the authenticity of their food preparation [6][10]. - Jia clarified that while Xibei does engage in pre-processing of ingredients, it does not equate to using pre-made dishes as defined by national standards [6][10]. Group 2: Consumer Perception and Concerns - The incident highlights a broader misunderstanding between consumers and restaurants regarding the definition of "pre-made dishes," with consumers expressing concerns over food safety, quality, and value [8][10]. - Consumers are generally wary of pre-made dishes due to fears of additives, freshness, and the perceived lack of flavor compared to freshly prepared meals [8][11]. - Luo Yonghao's influence as a key opinion leader has amplified the negative perception of Xibei, potentially leading to a decline in customer visits if the situation is not managed effectively [7][10]. Group 3: Industry Insights - Crisis management experts suggest that if Xibei handles the situation well, it could turn the crisis into an opportunity to enhance consumer trust in the brand [7]. - The ongoing debate about pre-made dishes reflects a growing consumer demand for transparency regarding food preparation methods in the restaurant industry [10][11]. - Experts note that while many restaurants utilize pre-made dishes to improve efficiency, consumer preferences increasingly lean towards quality and safety, making it essential for restaurants to align their offerings with customer expectations [11].

Core Viewpoint - The controversy surrounding pre-prepared dishes in the restaurant industry has been reignited by entrepreneur Luo Yonghao's criticism of Xibei, a major player in the Northwest cuisine sector, highlighting the ongoing debate about the use of pre-prepared ingredients in restaurants [1][2]. Group 1: Controversy and Response - Luo Yonghao publicly criticized Xibei for serving pre-prepared dishes, calling for legislation to require restaurants to disclose the use of such ingredients [1]. - Xibei's founder, Jia Guolong, denied the allegations and announced plans to sue Luo for damaging the brand's reputation [2]. - Xibei's customer service stated that their signature dishes are freshly prepared daily, countering the claims made by Luo [2]. Group 2: Xibei's Business Strategy and Transformation - Xibei is undergoing a transformation, with Jia Guolong returning as CEO and emphasizing a brand refresh and a focus on family dining experiences [3]. - The company has upgraded its branding and is positioning itself as a "gathering restaurant," aiming to enhance customer engagement through activities like cooking classes and birthday parties [3]. - Xibei has also made significant upgrades to its children's meal offerings, ensuring no artificial additives are included [4]. Group 3: Clarification on Pre-prepared Dishes - Jia Guolong clarified that while some items like steamed buns are prepared in a central kitchen, they do not fall under the strict definition of pre-prepared dishes as per national standards [4]. - The company has previously launched a high-end product line called "Jia Guolong Kung Fu Cuisine," which utilizes pre-prepared elements for home consumption [4].

Summary of the Conference Call for Jiumaojiu Company Overview - **Company**: Jiumaojiu - **Industry**: Restaurant and Food Service Key Points and Arguments Business Model and Performance - Jiumaojiu has launched a new model focusing on fresh ingredients, transitioning from a single dish (sour fish) to three signature dishes with a variety of hot dishes. As of July, 64 new model stores have been established, with a target of over 150 by the end of the year and full implementation by the end of 2026 [2][3][5] - The new model has shown a 10% year-on-year increase in revenue and a 15% increase in dine-in revenue for July and August, significantly outperforming the old model [2][5] - In the first half of 2025, the company reported a net profit of 61 million RMB, maintaining a net profit margin of 2.2%, consistent with the previous year [3][5] Store Optimization and Closure - The company is actively optimizing its store structure, planning to close 68 self-operated stores and 3 franchise stores in the first half of 2025, with an additional 40 to 50 closures expected in the second half [2][3] - These closures are anticipated to impact short-term revenue but are viewed as beneficial for long-term health [2][3] Supply Chain and Cost Management - The introduction of live fish delivery to stores has been implemented, with the supply chain focusing on vegetable cleaning, rough processing, and sauce preparation. The self-supply ratio of bass fish remains below 30% [2][9] - The new model has slightly reduced gross margins by 1-2 percentage points, but future gross margins are expected to stabilize around 64% [7][8] Consumer Trends and Market Positioning - The company has observed a shift in consumer demographics, with a decrease in young customers and an increase in family diners, leading to higher expectations for food quality and dining experience [4][11] - To adapt, Jiumaojiu is enhancing its fresh ingredient offerings and overall dining experience to meet these evolving consumer demands [4][11] Future Plans and Financial Outlook - The company aims to achieve over 18% operating profit margin per store and plans to complete the renovation of all stores by 2026, with a capital expenditure budget exceeding 300 million RMB [7][19][20] - Retail business revenue is projected to grow, with sales contributions expected to reach 110-120 million RMB in the first half of 2025 [16] Challenges and Strategic Adjustments - The company has decided to discontinue pre-packaged sour fish due to negative brand perception, with plans to reintroduce it after establishing a fresh concept across all stores [17][18] - The sour fish category is still expanding, and the company plans to enhance customer retention by diversifying its menu offerings [18] Conclusion - Jiumaojiu is undergoing significant transformation with a focus on fresh ingredients and improved customer experience, while strategically closing underperforming stores to strengthen its market position and profitability in the long term [2][3][4][5][11]

新京报记者 王萍编辑 王琳 近日，"罗永浩吐槽西贝预制菜"登上热搜。9月11日，西贝餐饮创始人、CEO贾国龙针对此事回应媒体 表示，目前西贝门店的所有菜品都不是预制菜。从明日（9月12日）开始，西贝全国370多家门店将面向 所有消费者开放后厨，消费者可以在保证卫生标准的前提下参观任何一道菜品的制作过程。同时，贾国 龙表示"不会对骂"，会诉诸法律。 贾国龙表示，罗永浩的微博发布之后，其用餐的门店立即进行了复盘。根据复盘和回看监控，罗永浩一 行人在当天下午2时30分进店点餐，约3时30分用餐完毕。5个人一共点菜13道，烤鱼及烤羊排没有吃 完。服务罗永浩一行人的餐厅服务员表示，因为这两道菜制作方法复杂，所以上菜较慢。贾国龙 说，"我觉得近年来最大的冤案是西贝贵，我们的账不怕查，利润大约为5%。罗永浩5个人点了13道 菜，两个菜点了双份，一共花了800多。" ▲西贝公布了"罗永浩菜单"（按照当天菜单补打）。新京报记者 王萍 摄 贾国龙说，复盘对菜品制作工艺、标准、服务进行了全部梳理，并未发现有不符合标准的地方。"一切 都中规中矩，菜品的食材来源全部清晰，制作标准全部明确。而且没有任何一道菜是预制菜。" 贾国龙同时表示 ...

Summary of Key Points Core Viewpoint - The Jilin Municipal Market Supervision Administration has publicly announced the results of food safety supervision and sampling inspections, revealing that out of 82 batches of food samples tested, 7 were found to be non-compliant, highlighting ongoing concerns regarding food safety in the region [1]. Group 1: Inspection Results - A total of 82 food samples were inspected, with 7 batches identified as non-compliant [1]. - The non-compliant samples included various food items such as fish, vegetables, and condiments, indicating a range of potential safety issues [1]. Group 2: Consumer Awareness - Consumers are encouraged to report any food safety violations by calling the market supervision hotline at 12315, emphasizing the importance of public vigilance in food safety [1]. Group 3: Specific Non-Compliant Samples - Specific non-compliant samples included items like grass carp and ginger, with details on the production dates and the names of the businesses involved provided in the report [1]. - The report includes a detailed table listing the non-compliant samples, their production companies, and the specific violations detected during testing [1].

近日，"罗永浩吐槽西贝"登上热搜，也让"预制菜"的话题再度引起网友关注。9月11日，新京报记者联 系了西贝方面，截至发稿暂未收到相关回应。 围绕罗永浩吐槽西贝，网友也表达了不同意见。有网友认为，这种在央厨加工得差不多的菜品，到门店 其实就是复热，"根本没有现做的锅气，主要是还很贵。"也有网友认为，包括西贝在内的很多选址商场 的餐饮门店，受到硬件设施限制，不可能现场制作耗时间的大菜，也可以理解。即使是硬件条件可以， 顾客也等不了。 去年3月21日，市场监管总局发布消息显示，市场监管总局联合教育部、工业和信息化部、农业农村 部、商务部、国家卫生健康委印发《关于加强预制菜食品安全监管 促进产业高质量发展的通知》（下 文简称《通知》），从国家层面明确了预制菜的范围：连锁餐饮企业广泛应用中央厨房模式，其自行制 作并向自有门店配送的净菜、半成品、成品菜肴，应当符合餐饮食品安全的法律法规和标准要求。中央 厨房制作的菜肴，不纳入预制菜范围。 新京报记者注意到，罗永浩对于西贝的吐槽，以及评论区网友对预制菜的反感，主要集中在拒绝防腐剂 滥用等"科技与狠活"、价格贵等方面。对此业内人士建议，西贝等餐饮企业应该选择进一步主动公开， ...

Core Viewpoint - The company is experiencing strong growth with an expansion of its store network and improving profitability, leading to a positive outlook for future revenue and net profit growth [1][2]. Group 1: Financial Performance - In H1 2025, the company's revenue reached 2.59 billion, a year-on-year increase of 27.0% [2]. - The operating profit at the store level was 380 million, up 28.0% year-on-year, with an operating profit margin of 14.6%, an increase of 0.1 percentage points [2]. - The net profit attributable to the parent company was 6.6 million, a significant increase of 504.4% year-on-year, with a net profit margin of 2.5%, up 2.0 percentage points [2]. - Adjusted net profit, excluding equity expenses, was 910 million, reflecting a 79.6% year-on-year growth, with an adjusted net profit margin of 3.5%, an increase of 1.0 percentage points [2]. Group 2: Cost Optimization - The company has optimized various costs, with the proportion of raw material costs, employee costs, right-of-use asset depreciation, variable lease costs, store operation maintenance costs, and fixed asset depreciation to revenue being 27.3%, 33.8%, 7.3%, 2.7%, 6.1%, and 4.8% respectively, showing a decrease in several categories [3]. - The store operating profit margin and group net profit margin have continued to improve [3]. Group 3: Store Expansion - The company added 190 new stores in H1 2025, bringing the total number of stores to 1,198 across 48 cities, with 9 new cities entered during the period [4]. - In first-tier cities, there are 515 stores, with a net increase of 6 stores since the end of 2024, while other markets saw a net increase of 184 stores [4]. - The company maintains its plan to open 300 new stores throughout the year, continuing its aggressive expansion strategy [4].