Investment Dynamics - Nutrabolt, an American energy drink company, has invested nearly 110 million yuan to increase its stake in Bloom Nutrition [4] - Bloom Nutrition, founded in 2019, is well-known on social media for its organic green superfood powders and has expanded its product line to include protein powders, collagen peptides, and super berry products [2] - This investment is expected to provide Bloom Nutrition with strategic growth capital, enhance its production capacity, and strengthen its internal capabilities, while allowing Nutrabolt to further expand its influence in the energy drink sector [2] Brand Dynamics - Inditex Group, the parent company of Zara, reported a 5.1% year-on-year revenue growth to 18.4 billion euros and a slight net profit increase of 0.8% to 2.8 billion euros as of July 31 [15] - Zara is closing smaller stores and shifting towards larger, higher-end retail spaces, with an expected total retail floor area increase of about 5% in the coming year [15] - The closure of smaller stores reflects a broader trend in the fast fashion industry, prioritizing efficiency over scale [15] Corporate Changes - Roberto Lorenzini announced his resignation as CEO of Tod's Group for the Americas, a decision made in agreement with the Della Valle family [23] - Sun Hui, CEO of Baizicui, announced her departure after seven years, indicating challenges in achieving rapid success in a competitive environment [26] - Burger King China appointed Fan Jun as COO and Li Jia as CIO, aiming to strengthen its core team for better market penetration [28]

文 丨 《BUG》栏目 周文猛、徐苑蕾 今天中午12点55分，西贝在内部平台发布通知，决定暂停门店后厨的参观活动。一位门店店员表示， 主要为了保证后厨的正常运营。此前，西贝创始人贾国龙为了回应预制菜争议，曾宣布全国370家门店 允许消费者参观菜品制作过程。 虽然罗永浩表示停止争端，西贝也暂停参观后厨，但这一事件对于西贝的影响仍在继续。 这个周末，《BUG》栏目探访了位于北京、广州地区的多家西贝莜面村门店。有西贝门店店长透 露："上客情况大约少了两三成。"但另有门店店长表示，"不降反增，客人反而更多了"。 《BUG》栏目在随机走进的多家西贝线下门店中看到，今日午饭时间，到店用餐的顾客也已经接近满 客状态。 此外，对于网上热议的食用油问题，目前西贝店面已全部采用了非转基因油。甚至有一名厨师长直 言："我干厨师好多年，不仅干过西贝的厨师，也干过外面的厨师，我对我们厨房的食品安全、厨房卫 生、操作安全都特别有自信。如果说西贝的菜品不干净，菜品不好，服务态度不好，那我认为食品行业 也没有干净的了"。 此外也有店长透露，贾国龙正在学习于东来，"我们每个员工，家里有孩子的每个学期会多得到1000元 的补贴，他还在新疆等偏远 ...

Core Viewpoint - The article discusses the impact of recent controversies surrounding Xibei, particularly related to pre-prepared dishes and food safety, while highlighting the company's response and customer sentiment. Group 1: Company Response - Xibei has decided to suspend kitchen tours in its stores to ensure normal operations after the controversy [3] - The founder, Jia Guolong, previously allowed kitchen tours in response to pre-prepared dish criticisms, indicating a commitment to transparency [3] Group 2: Customer Sentiment and Sales Impact - Some store managers reported a decrease in customer traffic by about 20-30%, while others noted an increase in customers during the same period [4][9] - Despite the controversies, many loyal customers continued to visit, indicating a stable customer base [9] Group 3: Food Safety and Quality Assurance - Xibei has switched to using non-GMO oil in all its stores following customer feedback [19][20] - Store managers expressed confidence in the food safety and hygiene standards of their kitchens, stating that if Xibei's food is deemed unclean, it would imply broader issues in the food industry [11] Group 4: Employee Welfare and Corporate Responsibility - Jia Guolong is implementing employee bonuses and educational subsidies for staff with children, reflecting a commitment to social responsibility [24] - The company is learning from successful business models, aiming to improve employee satisfaction and service quality [24][22]

Core Viewpoint - The recent controversy surrounding Xibei's kitchen practices has led to mixed impacts on customer traffic and sales, with some locations experiencing a decrease while others see an increase in patronage [3][6][7]. Group 1: Company Response to Controversy - Xibei has decided to suspend kitchen tours to ensure normal operations following the controversy related to pre-prepared dishes [3]. - The founder, Jia Guolong, has expressed a commitment to food safety and quality, stating that all stores now use non-GMO oil [15][16]. - Store managers report that customer confidence remains strong, with some locations experiencing increased foot traffic despite the controversy [6][7]. Group 2: Customer Experience and Product Quality - Some store managers indicated that the impact on sales was significant, estimating a decrease of about 20-30% in customer visits, translating to a revenue drop of approximately 20,000 yuan [6]. - Xibei's management emphasizes that their products are not pre-prepared according to national regulations, and they maintain strict quality control over their supply chain [8][10]. - Concerns about the freshness of ingredients have been addressed, with management stating that they follow a first-in, first-out inventory system to ensure product quality [13]. Group 3: Employee Welfare and Corporate Responsibility - Jia Guolong is reportedly learning from successful business models, such as those of Yu Donglai, and has implemented employee bonuses and educational support for staff with children [4][20]. - The company has been proactive in addressing employee welfare, with increased bonuses and support for training programs to enhance service quality [19][20]. - Xibei's management encourages transparency and customer oversight, inviting customers to monitor their practices [22].

Core Viewpoint - The debate over pre-prepared dishes (pre-cooked meals) highlights differing perspectives between consumers and restaurant owners, with a need for clear definitions and transparency in the industry [2][4][5]. Group 1: Definition and Standards - According to the 2024 definition by six ministries, pre-prepared dishes are made from one or more food products, processed industrially, and require heating or cooking before consumption [2]. - The understanding of pre-prepared dishes varies among restaurant owners, with some believing that items requiring further cooking do not qualify as pre-prepared [2][4]. Group 2: Perspectives from Industry Leaders - Industry leaders like Jia Guolong argue that their restaurants do not use pre-prepared dishes, while others, like Luo Yonghao, claim this is misleading [3][4]. - Central kitchens are seen as essential for standardizing food safety and quality, but some brands prefer fresh cooking to maintain flavor and consumer appeal [4][5]. Group 3: Consumer Expectations and Industry Practices - Consumers prioritize food safety, health, taste, and value, which may not align with industry definitions of pre-prepared dishes [5]. - The operational model of restaurants influences their approach to pre-prepared dishes, with some opting for automation to enhance efficiency while maintaining freshness [5].

Core Viewpoint - The public debate surrounding "pre-prepared dishes" has intensified, highlighting the clash between consumer rights and corporate representation in the restaurant industry, especially as national standards for pre-prepared dishes are about to be established [3][17]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the use of frozen ingredients and additives in restaurants, offering a reward of 200,000 yuan for proof of restaurants that do not use such materials [1][9]. - Li Jian emphasized that the focus should be on the safety and quality of ingredients rather than the debate over pre-prepared versus freshly cooked dishes, arguing that consumers care more about scientifically proven health benefits [2][5]. Group 2: Luo Yonghao's Position - Luo Yonghao's live stream criticized the restaurant West Be, labeling its offerings as expensive and of poor quality, while advocating for transparency in the use of pre-prepared dishes [1][10]. - Luo's stance is not against pre-prepared dishes per se, but rather aims to promote transparency and consumer awareness regarding their use in restaurants [10][17]. Group 3: Industry Standards and Definitions - The debate has underscored the lack of clear definitions and standards for pre-prepared dishes in the restaurant industry, leading to confusion among consumers and businesses alike [3][15]. - A national standard for pre-prepared dishes is expected to be released soon, which will help clarify what constitutes a pre-prepared dish and improve communication between regulators, businesses, and consumers [17]. Group 4: Misconceptions and Risks - Li Jian pointed out that the notion that all frozen ingredients equate to pre-prepared dishes is misleading, as many small restaurants may use fresh ingredients that are not necessarily safe [8][14]. - The potential risks associated with freshly cooked meals, such as pesticide residues and unregulated meat, were highlighted, suggesting that frozen ingredients can sometimes be a safer option [8][14].

Core Viewpoint - The debate over pre-prepared dishes (pre-cooked meals) in the restaurant industry highlights differing interpretations among restaurant owners and consumers regarding what constitutes pre-prepared food [2][3][4]. Group 1: Definitions and Standards - According to the 2024 definition by six ministries, pre-prepared dishes are made from one or more food products, using or not using seasonings, without preservatives, and require heating or cooking before consumption [3]. - Chain restaurants like Xibei, if using semi-finished products from a central kitchen or frozen semi-finished products, do not fall under the national definition of pre-prepared dishes unless they are fully cooked beforehand [3]. Group 2: Perspectives from Industry Leaders - Luo Yonghao claims that Xibei's assertion of not using pre-prepared dishes is a complete lie, emphasizing that consumer understanding of freshly made food is clear [4]. - Liu Jingjing, founder of Jiahe Yipin, argues that establishing a central kitchen with quality control ensures food safety, while a Beijing restaurant executive believes that central kitchens are necessary for standardization and hygiene [5]. Group 3: Diverging Opinions on Cooking Methods - Some restaurant owners, like Li Hong of Xiangcunji, prefer fresh cooking over standardization, believing it retains the home-cooked flavor that consumers desire [5]. - The debate continues with varying opinions on the necessity of pre-prepared ingredients versus freshly made dishes, with some suggesting that the essence of food quality lies in the cooking method [6]. Group 4: Consumer Expectations - Consumers prioritize food safety, health, taste, and value for money, indicating that clarity in standards and transparency in information could resolve the ongoing debate [6].

Group 1 - The chain restaurant group Xibei is currently facing public scrutiny regarding the use of pre-prepared dishes, following a social media post by Luo Yonghao criticizing the high prices and prevalence of such dishes at Xibei [1] - Xibei's founder, Jia Guolong, refuted claims that any dishes served are pre-prepared, clarifying that while some items are pre-processed, they do not fall under the strict definition of pre-prepared dishes as per national standards [1] - Jia emphasized that the central kitchen prepares raw materials, such as cutting lamb chops into standard shapes, and that the cooking process occurs at the restaurant, distinguishing between pre-prepared and pre-prepared dishes [1] Group 2 - Luo Yonghao later stated that the discussion regarding Xibei could be concluded, expressing hope for the swift introduction of national regulations on pre-prepared dishes [1] - A draft national standard for food safety concerning pre-prepared dishes, led by the National Health Commission, has passed review and is set to be opened for public consultation [2] - The forthcoming regulations will provide a unified definition of pre-prepared dishes and will require restaurants to disclose whether and how they use such dishes, with experts suggesting that this information should be mandatory [2]

9月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。 此前，13日下午罗永浩发微博转发第一财经日报报道，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。 回顾事件始末： 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，实在是太恶心了。 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"。 随后，罗永浩还发布 ...

最近，著名大V罗永浩和西贝因为"预制菜"争议闹得沸沸扬扬。很多人看了罗永浩的直播，更加积极地去西贝的门店探店，看到各种中央厨房预处理食材， 还真有人发问，为什么西贝不每天进货（有部分商品是每天进货）。殊不知，他们已经被狡猾的罗永浩抛弃了，因为罗永浩自己的口风，从一开始就变了。 按照直播信息，罗永浩强调，自己不是反对预制菜，只是反对没有告知。且不说公众对于预制菜的负面情绪，以及行业标准和公众认知之间的差距。但是， 在罗永浩发微博的时候他自己也很清楚，那就是预制菜三个字是引发大众情绪的最重要的因素之一。 但是很快罗永浩应该明白过来，六部委发文曾经明确过预制菜的"定义范围"，自己煽动大家反对预制菜，似乎有点不妥，所以很快见风使舵。那么食品和餐 饮行业为什么需要预制菜？为什么国家允许预制菜的存在？ 其实那位发问者虽然是门外汉，但是却问到了"点子"上？答案恰恰是，国家允许预制菜存在的理由之一，就是连锁企业这样就不必要每天进货了（在某些品 类）。因为效率，因为安全问题。 在西贝和罗永浩事件爆发后，和很多公众支持罗永浩不同，很多行业人士几乎一边倒地支持西贝，原因何在？不明原因的人可能以为是所谓的企业家阶 层"抱团"，但是实 ...