西贝北上广深门店实探：预制菜风波后的首个国庆假期过得怎么样？

Core Viewpoint - The article discusses the recovery of Xibei's business during the National Day holiday following controversies over its pre-prepared dishes, highlighting increased customer traffic and promotional strategies to attract diners [1][2][10]. Group 1: Business Performance - During the National Day holiday, Xibei experienced a noticeable increase in customer traffic, particularly in major cities like Beijing and Shenzhen, with some locations requiring a wait time of up to half an hour [2][15]. - In Suzhou, Xibei's restaurant saw a full house during peak hours, with a shift in customer demographics towards families and middle-aged groups [5][13]. - In Shanghai, some Xibei locations reported an 80% occupancy rate, primarily serving family customers, with no need for waiting [6][11]. Group 2: Promotional Strategies - Xibei issued 100 yuan vouchers to customers, which can be stacked and used without minimum spending requirements, leading to increased visits during the holiday [2][10]. - The restaurant implemented price reductions on several menu items, with discounts ranging from 10% to 30%, to attract price-sensitive customers [5][15]. - The company has been actively promoting its adjustments to food preparation methods, emphasizing that many dishes are now made fresh in-store to counteract negative perceptions of pre-prepared food [8][19]. Group 3: Customer Engagement - The distribution of vouchers has led to a secondary market where individuals and scalpers are reselling these vouchers at a profit, indicating strong demand [20][21]. - Xibei's marketing strategy aims to regain consumer trust and encourage repeat visits, although concerns remain about the long-term impact of previous controversies on brand perception [23][24].