为进一步加强网络餐饮服务食品安全监管，市场监管总局研究起草《网络餐饮服务第三方平台提供者和 入网餐饮服务提供者落实食品安全主体责任监督管理规定（征求意见稿）》，目前正向社会公开征求意 见。 平台应对无堂食商家加注专属标识并公示取餐地址、强制实施"互联网+明厨亮灶"……文件中的多项举 措，被视作保障消费者知情权，以及治理行业乱象的猛药。在外卖平台点餐时，消费者对店铺能否堂食 为何尤为介意？当下平台的现实生态，与理想差距还有多远？ 本想到店堂食，却见档口扎堆 陈女士工作繁忙，仅在周末有空时偶尔下厨，平日餐饮基本依赖外卖解决。为了调节口味，她会有意识 寻找一些没吃过的店，也自认在这方面积攒了一些经验——想要尝试新店时，先查看外卖平台上的店面 图片，优先挑选能够提供堂食的。再按照店名，通过点评软件进一步查询顾客评价，最大限度避免"翻 车"。 "每天点外卖，都是先点看看有没有堂食。"和陈女士一样，常点外卖的小刘，最喜欢的是一家店的盖 饭，和另一家店的沙拉。有一天，他下班时间比较早，于是决定干脆不点外卖了，直接去店里堂食一 次。而当他进入外卖平台具体查询地址时，却惊讶地发现，两家店铺位置竟然一样！ 很快，记者找到了这家锅 ...

在部分地区，无堂食外卖聚集在商场、农贸市场的地下楼层，由于不通风、设施简陋、天气闷热，一些男性经营者上身赤膊、汗流浃背地制 作外卖。 新华社北京10月10日电 题：多地规范无堂食外卖：如何把好"入口关"？ 新华社"新华视点"记者周凯、冯维健、张璇 油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几何？如何拧紧食品安全监管"安全阀"、把 好"入口关"？ "看不见的厨房"存隐患 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等快餐品种，门槛低、点多面广，加上竞争激 烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐患。 ——部分经营场所环境脏乱。重庆华宇·北城中央汇小区临街商铺大部分是无堂食外卖商家，记者走访看到，部分商铺垃圾桶随意摆放，空气 中弥漫着一股异味。一些无堂食外卖门店内，食材、厨具、储物箱等杂乱放置，灶台烟机上满是油渍。 在石家庄市某农贸市场，记者穿过市场楼梯转角处的一条昏暗通道，发现一家专做外卖的粥铺，入口处气味刺 ...

有关预制菜的争论仍在继续。不少外卖平台上，一些店铺开始打出"无预制菜"甚至"绝无预制菜"的 标签来招揽顾客。不过，此前有媒体报道称，网上关于"无预制菜的店全是预制菜"一类的吐槽、投诉屡 见不鲜，有消费者发现，厨房里没有了灶台和烟火，取而代之的是微波炉，美食烹饪的"锅气"似乎成了 一种奢侈。 在预制菜受到不少争议的背景下，商家打出"无预制菜"的宣传，无疑能引起一些关注。实事求是地 说，这种宣传也不是最近才有的，如今之所以出现在我们的视野，很大程度上也是因为媒体的"议题设 置"。早在预制菜发展之初，不少消费者就对其充满疑惑，随之出现了预制菜和非预制菜之争，那时就 有商家反其道而行之，迎合消费者对传统美食加工方式的偏好，打出"拒绝预制菜"的宣传。这种操作在 传统美食街尤为普遍。 媒体报道的这类"无预制菜"店铺，能否获得消费者的认可?从报道提供的反馈看，似乎并没有预期 的那么好，反倒是引发不少质疑，所谓"非预制菜"未必名副其实:一是有消费者反映在此类店铺买到了 变质过期食品，消费体验并不好；二是存在货不对板的问题，有消费者表示，此类连锁店铺，通常首页 为一段食客满堂的视频，而实际进入店铺页面环境后却连门店照片都没有。 ...

Core Viewpoint - The ongoing debate surrounding pre-prepared meals (pre-cooked dishes) has led to some food delivery platforms promoting "no pre-prepared meals" to attract customers, despite reports of consumer complaints regarding the authenticity of such claims [2][3] Group 1: Marketing Strategies - Some businesses are leveraging the "no pre-prepared meals" marketing strategy to gain consumer favor, which has been a tactic used since the early development of pre-prepared meals [2] - The rise of "no pre-prepared meals" promotions is largely influenced by media framing and consumer skepticism towards pre-prepared food [2][4] Group 2: Consumer Feedback - Reports indicate that the reception of "no pre-prepared meals" establishments has not met expectations, with consumers questioning the authenticity of the claims [3] - Issues such as receiving expired food and discrepancies between advertised and actual food quality have been reported by consumers [3] Group 3: Operational Challenges - Businesses emphasizing "no pre-prepared meals" face challenges in maintaining consumer trust, especially when they operate without dine-in options, which limits direct consumer oversight [4][5] - The emergence of ghost kitchens, which operate without dine-in facilities, raises concerns about how to establish credibility with consumers [5]

Core Viewpoint - A consumer in Qiannan, Guizhou reported finding live maggots in a takeout chicken leg rice dish, prompting an investigation by local market supervision authorities [1] Group 1: Incident Details - The incident was reported on September 18, with the local market supervision bureau confirming that the involved restaurant had complete licenses and no live maggots were found during the on-site inspection [1] - However, the restaurant was found to have improperly stored food in the freezer and inadequate pest control measures, leading to a formal investigation and the restaurant voluntarily ceasing operations for rectification [1] Group 2: Regulatory Response - On September 17, the market supervision bureau issued a statement indicating that they organized an immediate on-site inspection following the report [1] - The inspection revealed that the restaurant, located at a specific address in Duyun City, had complete licenses but failed to comply with food safety regulations regarding food storage and pest control [1] - The bureau emphasized the need for ongoing monitoring of online food delivery safety and urged delivery platforms to fulfill their food safety responsibilities [1]

Core Insights - The rise of "shared kitchens" or "delivery kitchens" in the food industry has led to significant concerns regarding food safety and fire hazards due to poor operational practices [1][2] - Traditional regulatory methods struggle to keep pace with the dynamic nature of shared kitchens, which host multiple vendors in a single space, necessitating more precise and adaptive oversight mechanisms [1][2] Group 1: Industry Overview - The shared kitchen model allows food vendors to rent small spaces (approximately 10m²) to prepare and deliver meals, significantly lowering the barriers to entry for food entrepreneurship [1] - The lack of transparency in food production processes within these kitchens raises serious concerns about consumer safety, as evidenced by delivery riders' reluctance to order from these establishments [1] Group 2: Regulatory Challenges - Current food safety laws place responsibility on operators, but the shared kitchen model complicates enforcement due to the high turnover and shared facilities among vendors [1][2] - There is a pressing need for immediate reforms and long-term regulatory strategies to ensure that food delivery meets hygiene standards, allowing consumers to feel secure in their choices [2] Group 3: Recommendations for Improvement - Suggestions include the implementation of targeted management regulations, such as a "visible kitchen" initiative and a star rating system for food safety, which could be prerequisites for food business licenses [2] - Delivery platforms must enhance their oversight of vendors, moving beyond profit-driven models to ensure compliance with safety standards, thereby fostering a collaborative governance model among government, platforms, vendors, and consumers [2]

Core Viewpoint - The article highlights serious hygiene violations in a ghost kitchen operating in Shanghai, revealing the risks associated with food safety in the delivery industry [1][6][9]. Group 1: Hygiene Violations - The kitchen was found to have unsanitary conditions, including the presence of flies and improper handling of food, with staff not wearing masks or gloves [5][6]. - Raw and cooked food items were mixed together without proper separation, violating food safety regulations [6][9]. Group 2: Business Model - The establishment operates multiple ghost kitchens under different names, utilizing a shared kitchen model to minimize costs and maximize profits [7]. - Each kitchen reportedly earns between 12,000 to 15,000 yuan per month, with a sales volume of over 400 orders on a single platform [7]. Group 3: Regulatory Issues - The incident underscores broader regulatory challenges within the food delivery industry, emphasizing the need for stricter oversight and verification of food service providers [9]. - Experts suggest implementing a whistleblower reward system to encourage reporting of violations and imposing heavy fines on platforms that overlook non-compliance [9].

Core Viewpoint - Zhejiang Province has introduced a new management model for "no-dine-in" takeaway gathering areas to address issues of hygiene and safety, aiming to improve the overall quality and regulation of the industry [1][6]. Group 1: Management and Regulation - The new management standard for "no-dine-in" takeaway gathering areas was implemented in July 2023, combining government guidance, professional operation, platform support, and merchant autonomy [1]. - There are currently over 3,000 "no-dine-in" takeaway stalls in Zhejiang Province, highlighting the need for effective regulation in this emerging business model [1]. - The management model includes a "group-style" approach, which focuses on unified management practices across various gathering areas [6]. Group 2: Transformation of Traditional Markets - The transformation of traditional markets into "no-dine-in" takeaway gathering areas has been exemplified by the new setup in Hangzhou's Xintiandi market, which features 21 merchants with clean facilities and organized processes [2]. - The market has implemented structural changes to improve hygiene, including relocating takeaway services to a dedicated floor and providing shared facilities for food preparation [2][3]. Group 3: Benefits of Shared Facilities - The establishment of shared warehouses has reduced the burden on individual stalls, allowing merchants to focus more on their operations rather than storage [3]. - Since the implementation of these changes, there have been no customer complaints in the local takeaway gathering areas, and the average response time for takeaway orders has improved by 3 minutes compared to other regions [3]. Group 4: Professional Management and Brand Development - Third-party professional management has been introduced to oversee daily operations, hygiene inspections, and merchant coordination in the gathering areas [4]. - The "Lightning Kitchen" model has emerged, where well-known chain brands operate in a managed environment, enhancing food safety and operational efficiency [4][5]. Group 5: Future Development and Collaboration - Zhejiang Province aims to establish 161 "no-dine-in" takeaway gathering areas, with 14 already undergoing standardized governance [6]. - The province encourages collaboration between takeaway platforms and gathering area management to create a self-regulatory alliance focused on food safety and operational standards [6].

Core Viewpoint - The article discusses the recent developments in the financial sector, highlighting the impact of regulatory changes and market trends on investment strategies [1] Group 1: Industry Analysis - The financial industry is experiencing significant shifts due to new regulations aimed at increasing transparency and reducing risk [1] - Market volatility has led to a reevaluation of investment strategies, with a focus on more conservative approaches [1] - The rise of fintech companies is disrupting traditional banking models, prompting established banks to innovate and adapt [1] Group 2: Company Insights - Major banks are reporting mixed earnings, with some showing resilience while others struggle due to increased competition and regulatory pressures [1] - Investment in technology is becoming a priority for companies to enhance customer experience and operational efficiency [1] - Companies are exploring partnerships with fintech firms to leverage new technologies and expand their service offerings [1]

Core Insights - The recent survey indicates that the "takeout war" has led to a significant increase in takeout orders while causing a notable decline in dine-in traffic, thereby lowering the price anchor in the restaurant industry and reinforcing consumers' mindset towards low-cost consumption [1][3]. Group 1: Consumer Behavior Changes - 75% of consumers have opted for takeout over dine-in due to lower prices [3]. - Since July, 80% of respondents have changed their dining habits, with 44% increasing their takeout frequency and decreasing dine-in frequency [3]. - 86% of respondents are more likely to choose takeout if they find it cheaper than dine-in options [3]. Group 2: Price Perception and Market Dynamics - Half of the respondents believe that subsidized takeout prices are closer to normal prices, indicating that businesses can still profit at current price levels [3]. - Over 60% of respondents expect takeout prices to remain at current levels even after subsidies end, suggesting a long-term shift in price perception [3][5]. - 86% of respondents would reduce their takeout frequency if prices rise in the future, indicating a risk of order volume decline as subsidies decrease [5]. Group 3: Quality and Experience Concerns - Over 70% of respondents reported a decline in their takeout experience, citing longer delivery times, food safety issues, reduced portion sizes, declining food quality, and poor service as primary concerns [5][6]. - Experts have raised concerns about the "involution" competition among takeout platforms, which distorts prices and disrupts market order, potentially leading to a "quantity and price damage" cycle in the restaurant industry [6].