西贝对质罗永浩的第四天：后厨禁参观、全线换油，客流不降反增

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].