预制菜本身没有问题，但西贝的危机公关不及格｜乐言商业

Core Viewpoint - The crisis surrounding Xibei and the pre-prepared food controversy highlights the need for effective crisis management and communication strategies within the company [1][4]. Group 1: Crisis Management - Xibei's crisis management has been criticized as inadequate, particularly in dealing with public figures like Luo Yonghao, who is known for his strong online presence [4]. - The founder of Xibei, Jia Guolong, opted for a confrontational approach rather than employing professional public relations teams, which led to further escalation of the conflict [4]. - The decision to open the kitchen for public inspection backfired, as it provided Luo Yonghao with material to further criticize Xibei's use of pre-prepared foods [4]. Group 2: Consumer Perception and Transparency - The controversy has raised questions about the transparency of pre-prepared foods in the restaurant industry, with consumers increasingly demanding to know what they are eating [1][4]. - The acceptance of pre-prepared foods varies by restaurant type, with higher-end establishments expected to use fresh ingredients, while standardized fast food chains may rely on pre-prepared options [1]. - Xibei's apology letter included specific corrective measures, but some consumers questioned the rationale behind certain changes, indicating a potential disconnect between the company's actions and consumer expectations [5][6]. Group 3: Proposed Changes and Adjustments - Xibei has announced several adjustments to its menu, including switching to non-GMO soybean oil and ensuring that various dishes are prepared fresh in-store [6]. - Specific changes include transitioning from pre-prepared items to fresh preparations for children's meals and other menu items, aiming to enhance food quality and consumer trust [6]. - The company aims to complete these adjustments by October 1, 2025, as part of its effort to address consumer concerns and improve its public image [5][6].