Core Viewpoint - The rise of low-priced, freshly cooked meals in the restaurant industry reflects a shift in consumer preferences towards quality and transparency, challenging the previous trend of pre-packaged and standardized food offerings [1][14]. Group 1: Consumer Preferences - Consumers are increasingly favoring freshly cooked meals over pre-packaged options, as evidenced by the popularity of restaurants like Laoxiangji, which offer high-quality dishes at affordable prices [1][14]. - The experience of watching chefs prepare food enhances consumer confidence and satisfaction, leading to higher repurchase rates for freshly cooked meal establishments [7][14]. Group 2: Industry Trends - The restaurant industry has seen a shift from a "lazy mode" of operation, characterized by pre-packaged meals and a lack of skilled chefs, to a focus on fresh cooking and customer experience [5][14]. - The current trend of low-priced, freshly cooked meals is described as a "reverse revolution," where consumer demand is reshaping industry practices [7]. Group 3: Competitive Landscape - Major brands are leveraging their supply chains to maintain cost advantages, with some establishing their own farms and central kitchens to ensure quality and reduce costs [8][9]. - The competitive edge in the current market is shifting towards those who can balance efficiency with a genuine culinary experience, moving away from the previous model of standardization that sacrificed flavor [10][11]. Group 4: Challenges Ahead - Despite the current success of freshly cooked meal offerings, challenges such as rising ingredient costs and potential flavor homogenization pose risks to sustainability [12]. - The industry may face a shortage of skilled chefs, which could impact the quality of food preparation and service in the long run [12].