近年餐饮业连锁化加速，中国连锁经营协会数据显示，2020-2024年连锁化率从15%升至23%，门店超50万 家，日均服务3亿人次。但扩张中，部分总部重收授权费、加盟费，对门店食材采购、后厨卫生等"宽松 软"，多地曝出"食材过期""后厨脏乱"等问题，损害消费者权益与行业公信力。市场监管总局食品安全总监 孙会川直言："连锁企业不能只开店不管店、只收费不担责，更不能出问题推诿，需扛起食品安全责任。" 结合连锁餐饮"覆盖广、链条长、影响大"特点，《规定》从五维度破局：一是明确连锁定义，以"统一品 牌、供应链、运营、食安管控"的"四统一"模式判定，解决监管对象模糊问题；二是要求总部按营收比例投 食安资金，用于溯源、培训等，资金不足致问题需担责；三是细化总部、分支机构、门店责任，杜绝推 诿；四是要求总部制定全流程规程，用"互联网+明厨亮灶"实时监控；五是按门店数分级监管，500家以上 由省级监管，100-500家由市级，100家以下由县级。 法律责任上，《规定》列明12类违规情形，总部若以合同甩责，将被责令整改并罚2万-10万元，情节严重 者约谈公示。 尽管《规定》为连锁餐饮食品安全划定了清晰红线，但企业在落地合规要求 ...

Core Viewpoint - The dispute between Luo Yonghao and Xibei highlights the growing consumer concerns regarding the use of pre-prepared dishes in restaurants and the need for clearer regulations in the food industry [1][5]. Group 1: Company Response - Xibei's customer service stated that their signature dishes are freshly prepared daily, denying the use of pre-prepared ingredients [1]. - Xibei's CEO, Jia Guolong, publicly responded to Luo's claims, asserting that no dishes at Xibei are pre-prepared and announced intentions to sue Luo for damaging the brand's reputation [1]. Group 2: Consumer Sentiment - The incident reflects a divide between consumer perceptions and restaurant definitions of "pre-prepared" food, with consumers expressing concerns over food safety and value for money [4]. - Luo Yonghao's previous statements indicate a consistent stance against restaurants selling pre-prepared dishes without proper labeling, which he views as deceptive [2]. Group 3: Industry Trends - The lack of a unified standard for pre-prepared dishes in the industry leads to consumer confusion and negative perceptions, despite regulatory efforts to clarify the definition [5]. - The rise of cooking robots, such as the AI cooking robot from Chip Chef, offers restaurants a way to maintain quality and efficiency while addressing consumer preferences for freshly cooked meals [7]. - The integration of smart cooking technology is seen as a transformative trend in the restaurant industry, providing new opportunities for cost management and competitive advantage [7].

Core Insights - JD.com is entering the food delivery market with a new business model through its "Qixian Kitchen" initiative, which aims to differentiate itself from competitors like Meituan [1] - The "Qixian Kitchen" will recruit restaurant partners to co-develop recipes, while JD.com will manage all operational aspects, sharing sales revenue with partners [1] - Concerns have been raised about JD.com's direct involvement in food preparation potentially diverting customers from existing restaurants and the challenges of scaling this model [1] Group 1: Business Model and Operations - JD.com has officially launched "Qixian Kitchen," which features a unique operational structure where the company handles all aspects of restaurant management [1] - The kitchen utilizes cooking robots that significantly reduce cooking time, with dishes prepared in 3 to 5 minutes compared to 10 minutes by human chefs [3] - The kitchen design includes a transparent view of the cooking area and a live-streaming feature for customers to observe food preparation [3] Group 2: Technology and Efficiency - The cooking robots used in "Qixian Kitchen" are designed to enhance efficiency, with one operator able to manage multiple robots simultaneously, potentially doubling output during peak times [3] - The technology behind cooking robots has advanced, with models like the Chip Chef AI robot offering faster cooking times and safety features [4] - Chip Chef aims to provide standardized cooking solutions for restaurants, addressing issues like high labor costs and inconsistent food quality [6][8] Group 3: Market Implications - The introduction of "Qixian Kitchen" may disrupt the traditional food delivery market, prompting questions about the sustainability of JD.com's approach in a competitive landscape [1] - The initiative reflects a broader trend in the restaurant industry towards automation and efficiency, potentially reshaping consumer expectations for food delivery services [8]