2025年9月14日，中國知名餐飲品牌西貝的創始人賈國龍在餐飲行業群組中公開道歉，承認自己在處理「預製菜爭議」一事上方式有誤。他在群內截圖中直言「我應對方式有錯，改」，並以「顧客虐我千百遍，我待顧客如初戀」作為態度宣示，強調西貝將全面提升透明度，學習河南知名零售企業胖東來的經營模式，以「打明牌」的方式重新贏回消費者的信任。

這場爭議的導火索來自企業家羅永浩。早前他公開批評西貝在菜品價格與預製菜使用上的不透明，直言部分餐點價格過高，卻未對是否採用預製菜進行明確標註，引發了消費者對餐飲行業的廣泛關注。此舉一度使西貝陷入輿論漩渦。賈國龍起初態度強硬，甚至揚言要起訴羅永浩，但隨著輿論持續發酵，他最終選擇以公開道歉來平息風波。

9月13日晚，羅永浩則透過社交平台表示「西貝的事情告一段落」，並呼籲國家儘快出台有關預製菜的行業法規。他強調自己將回歸正常工作，將注意力從爭議拉回日常事務。這一發言被視為為事件畫下暫時句號。

作為應對，西貝在9月14日採取了多項措施：全國門店暫停開放後廚參觀，並下架因羅永浩事件而推出的「羅永浩套餐」，但相關菜品仍可單點。不過，負面消息並未就此消散。部分門店被媒體曝光員工使用漏勺疏通下水道的畫面，公司隨即回應，稱該操作方式不規範，並承諾進行徹查與整改。

這場爭議對西貝的營業造成不小打擊。有媒體指出，風波期間西貝全國門店的日均營業額下滑約100萬至300萬元。雖然西貝方面強調自家餐點「非預製菜」，而是依靠中央廚房的模式來保障品質與供應，但消費者對於「中央廚房」與「食品安全」的疑慮依舊存在，信任危機短期內難以完全消除。

從更宏觀的角度來看，此事件也再度將「預製菜」推上輿論風口。2024年，中國國家層面已明確規範預製菜的定義，即必須以「預包裝、加熱即食」為基準，連鎖餐飲企業在中央廚房自製的半成品並不屬於預製菜範疇。但消費者普遍對餐飲透明度抱有更高期待。《人民日報》評論亦曾指出，預製菜的市場發展需要保障信息公開透明，確保消費者的知情權與選擇權。

總體而言，西貝此次爭議揭示餐飲行業在「標示透明」與「消費者信任」之間的矛盾，也反映出預製菜產業在中國仍缺乏統一、嚴格且能廣泛落實的規範。賈國龍的公開道歉不僅是對個別事件的收尾，更可能成為餐飲行業轉型與自我規範的分水嶺。

China’s Restaurant Chain Xibe Faces Pre-Made Food Controversy, Founder Issues Public Apology

On September 14, 2025, Jia Guolong, founder of the well-known Chinese restaurant chain Xibe, issued a public apology in an industry chat group, admitting mistakes in how the company handled the ongoing “pre-made food” controversy. He pledged that Xibe would operate with full transparency going forward, saying the brand would “play with open cards” and take inspiration from Fat Donglai, a highly regarded retail chain in China known for its customer-first practices.

In a screenshot shared with industry peers, Jia acknowledged: “My approach was wrong. I will change.” He added, “Even if customers criticize me thousands of times, I will still treat them like my first love.” This marked a clear shift from his earlier combative stance, when he threatened to sue entrepreneur Luo Yonghao, one of the loudest critics of Xibe’s practices.

The controversy began when Luo publicly accused Xibe of charging excessively high prices while failing to clearly label whether certain dishes used pre-made or centrally prepared ingredients. His comments sparked widespread debate about food transparency in China’s booming restaurant industry. On September 13, Luo announced on social media that “the Xibe matter has come to an end,” urging authorities to quickly introduce clear regulations for pre-made food products before adding that he would now return to his normal work.

As part of its response, Xibe on September 14 suspended nationwide “open kitchen” tours that previously allowed customers to observe its food preparation, and also withdrew a special “Luo Yonghao Set Menu,” though the individual dishes remain available. However, further negative publicity surfaced when footage emerged of staff in some branches using a soup ladle to unclog a kitchen drain. The company admitted the practice was “non-standard” and promised corrective measures.

The fallout has already hit Xibe’s finances. Reports suggest daily sales have dropped by between 1 million and 3 million yuan during the height of the crisis. While the company insists its food is not pre-made but produced in its own central kitchens, consumer skepticism persists, especially around food safety and transparency.

At a broader level, the episode highlights growing consumer scrutiny of pre-made food in China. In 2024, authorities formally defined “pre-made food” as pre-packaged products intended for heating and consumption, explicitly excluding semi-finished items produced in restaurant central kitchens. Nevertheless, public concern remains, and state media including the People’s Daily have called for greater information transparency to ensure consumer rights.

Jia’s apology may close one chapter of this dispute, but analysts note that the controversy could become a turning point for China’s dining industry, pushing brands toward greater transparency, clearer labeling, and stronger consumer trust.