Core Viewpoint - The well-known restaurant brand Tai Er Suan Cai Yu is facing challenges with its operational model and customer traffic, leading to a significant reduction in the number of self-operated restaurants and declining revenue [11]. Group 1: Operational Changes - Tai Er Suan Cai Yu has implemented a "5.0 Fresh Model" focusing on fresh ingredients like live fish, fresh chicken, and fresh beef, along with menu upgrades and hardware renovations in stores [11]. - The company has confirmed that only one of its stores in Hangzhou, the Baolong City store, uses live fish, while other locations use pre-prepared fish fillets [1][2]. - Reports indicate that several stores in cities like Hangzhou and Shenyang have closed or are undergoing renovations, with the Shenyang region having no operational stores as of September 1 [4][10][11]. Group 2: Financial Performance - In the first half of the year, Tai Er Suan Cai Yu's parent company, Jiu Mao Jiu, reported a revenue of 2.753 billion yuan, a year-on-year decrease of 10.14%, with a net profit of 60.69 million yuan, down 16.05% [11]. - The revenue from Tai Er Suan Cai Yu specifically was 1.948 billion yuan, reflecting a 13.3% decline, and its contribution to total revenue decreased from 73.4% to 70.8% [11]. - The number of self-operated restaurants decreased from 612 to 547, a reduction of 65 locations, contributing to the decline in same-store sales [11]. Group 3: Market Context - The overall market for Suan Cai Yu restaurants has seen a net decrease of 3,331 locations despite 7,256 new openings, indicating a challenging environment for traditional dining establishments [11]. - The rise of pre-prepared dishes is squeezing the survival space for offline restaurants, impacting customer traffic and sales [11].

Core Viewpoint - The article discusses the challenges faced by the pre-made dish brand, Tai Er Suancaiyu, under the Jiumaojiu Group, highlighting a significant reduction in store numbers and declining operational efficiency [2][3][5]. Group 1: Company Performance - Tai Er Suancaiyu claims to serve "live fish made on-site" but has faced scrutiny regarding its operational practices, with many stores currently closed for renovations [3]. - The number of Tai Er Suancaiyu stores has decreased by 68 in the past six months, indicating a significant contraction within the brand [3]. - The brand's revenue for the first half of 2025 dropped to 1.946 billion yuan, a year-on-year decline of approximately 13.25% from 2.244 billion yuan in 2024 [5]. Group 2: Operational Efficiency - The turnover rate for Tai Er Suancaiyu decreased from 2.7 in 2024 to 2.2 in 2025, indicating fewer customer visits during the same operating hours [4]. - The average customer spending increased slightly from 71 yuan in 2024 to 73 yuan in 2025, but same-store sales fell by 19%, suggesting a decline in customer traffic and changes in dining duration [4]. - The overall performance of Jiumaojiu Group also reflects a downward trend, with a 10.1% decline in revenue to 2.753 billion yuan in the first half of 2025, and a net profit drop of 31.3% to 61 million yuan [7]. Group 3: Strategic Adjustments - Jiumaojiu Group is shifting its focus towards franchise models to reduce operational costs, with 10 self-operated stores converted to franchises [3]. - Despite the challenges, there are signs of improvement, as the same-store daily sales decline has narrowed in the second quarter of 2025 compared to the first quarter, indicating that new store formats and menu optimizations may be starting to yield results [8].

Core Viewpoint - The article discusses a significant public relations crisis faced by Xibei, a Chinese restaurant chain, triggered by a social media dispute with entrepreneur Luo Yonghao regarding the use of pre-prepared ingredients in their dishes. The founder, Jia Guolong, has taken a strong stance against these allegations, leading to a series of public responses and internal meetings to manage employee morale and customer perceptions [1][4][5]. Group 1: Crisis Overview - On September 12, Xibei held a large meeting with 18,000 employees to address the crisis, which Jia Guolong described as the biggest external crisis since the brand's inception [1][7]. - Luo Yonghao criticized Xibei on social media, claiming that the restaurant primarily uses pre-prepared dishes, which sparked widespread public outrage [4][5]. - Jia Guolong's immediate reaction included a commitment to sue Luo Yonghao and a public demonstration of Xibei's kitchen practices to counter the allegations [5][9]. Group 2: Employee and Customer Reactions - Employees expressed concerns about their job security and the impact of the crisis on their livelihoods, with reports of a 10% decline in store performance [1][2]. - To alleviate employee anxiety, Jia Guolong provided a 500 yuan subsidy to frontline staff [1]. - Despite efforts to clarify the situation, public sentiment remained negative, with many consumers questioning the transparency of Xibei's ingredient sourcing and pricing [10][12]. Group 3: Business Impact - Following the crisis, Xibei's daily revenue reportedly dropped by 1 million yuan before the incident escalated to a loss of 2 to 3 million yuan on the peak day of public scrutiny [25][24]. - The restaurant chain's reputation suffered significantly, with comparisons made between the damage caused by Luo Yonghao's comments and Jia Guolong's defensive actions [12][27]. - Xibei's average profit margin was reported to be below 5%, with high costs attributed to raw materials and labor [38]. Group 4: Management and Strategic Decisions - Jia Guolong's management style has been described as strong-willed and resistant to external advice, which may have contributed to the crisis escalation [29][31]. - The company has been criticized for its lack of modern management practices, which has become evident during the crisis [31][39]. - In response to the backlash, Xibei announced changes to its ingredient sourcing and preparation processes, aiming to improve transparency and customer trust [37].

Core Viewpoint - The article discusses the significant external crisis faced by the restaurant chain Xibei, triggered by public criticism from internet entrepreneur Luo Yonghao regarding the use of pre-prepared dishes, leading to a public relations disaster for the brand [5][11][28]. Group 1: Company Response and Crisis Management - Xibei's founder, Jia Guolong, held a large meeting with 18,000 employees to boost morale amidst the crisis, emphasizing the importance of confidence in the brand [1][11]. - Jia Guolong provided a 500 yuan subsidy to frontline employees to alleviate their concerns about the impact of the crisis on their livelihoods [1][11]. - Following Luo's accusations, Jia Guolong publicly declared intentions to sue Luo and opened Xibei's kitchens for media and consumer inspection to demonstrate transparency [8][12][15]. Group 2: Public Reaction and Social Media Impact - Luo Yonghao leveraged his significant social media following to amplify his criticism of Xibei, leading to widespread public scrutiny and media attention [6][12]. - The public's reaction intensified as videos of Xibei's kitchen practices surfaced, revealing the use of long-shelf-life ingredients, which contradicted the brand's claims of freshness [12][13][14]. - Luo's live streams dissecting Xibei's operations further fueled public outrage, with many consumers expressing dissatisfaction with the perceived quality and pricing of Xibei's offerings [15][39]. Group 3: Financial Implications and Business Performance - Xibei experienced a significant drop in daily revenue, estimating losses of 1 million yuan prior to the crisis and potentially 2 to 3 million yuan on the peak day of public scrutiny [26][28]. - The brand's average profit margin was reported to be below 5%, with high costs attributed to raw materials and labor [39]. - Despite the crisis, Jia Guolong maintained that Xibei's pricing was justified, labeling public perceptions of high costs as a misunderstanding [39][41]. Group 4: Industry Context and Future Outlook - The restaurant industry is still recovering from the impacts of the pandemic, and Xibei's struggles reflect broader challenges within the sector [11][28]. - Jia Guolong's approach to standardization in food preparation has been both a point of innovation and contention, as the industry grapples with consumer expectations for transparency and quality [20][24]. - The ongoing crisis may prompt Xibei to reevaluate its operational strategies and public relations tactics to better align with consumer sentiments and industry standards [31][38].

Group 1 - The topic "Why is Tai Er Sauerkraut Fish not being eaten?" has recently gained attention, sparking discussions about whether it is a pre-prepared dish [1] - A media report on September 14 revealed that at a Tai Er Sauerkraut Fish store in Hangzhou, three dishes were served within 7 minutes, indicating a potential use of pre-prepared ingredients [1] - Customer service stated that many ingredients are freshly made daily, but some are processed in a central kitchen, highlighting a mix of fresh and pre-prepared food [1] Group 2 - Tai Er Sauerkraut Fish's parent company, Jiumaojiu (Guangzhou) Holdings Co., Ltd., was established in May 2019 with a registered capital of 300 million RMB [2] - Jiumaojiu's 2025 semi-annual report indicated a revenue of 2.753 billion RMB in the first half of the year, a year-on-year decline of 10.14%, with net profit down 16.05% [4] - Revenue from Tai Er Sauerkraut Fish was 1.949 billion RMB, a decrease of 13.3%, and its contribution to total revenue fell from 73.4% to 70.8% [4]

Core Viewpoint - The recent discussions surrounding "Tai Er Sauerkraut Fish" and its classification as a pre-made dish have gained significant attention, particularly after reports indicated a decline in customer interest and sales [3][4]. Company Overview - Tai Er Sauerkraut Fish is associated with the company Jiumaojiu (Guangzhou) Holdings Co., Ltd., which was established in May 2019 with a registered capital of 300 million RMB [4]. - The company operates various restaurant brands, including Tai Er Sauerkraut Fish, Chong Hot Pot, and Jiumaojiu Northwest Cuisine, all of which have reported revenue declines in the first half of 2025 [5][6]. Financial Performance - In the first half of 2025, Jiumaojiu reported a revenue of 2.753 billion RMB, a year-on-year decrease of 10.14%, with a net profit of 60.69 million RMB, down 16.05% [6]. - Revenue from Tai Er Sauerkraut Fish specifically was 1.948 billion RMB, reflecting a 13.3% decline, and its contribution to total revenue fell from 73.4% to 70.8% compared to the same period last year [6]. Operational Insights - The number of self-operated Tai Er restaurants decreased from 612 to 547 within a year, indicating a reduction of 65 locations, which has contributed to the decline in same-store sales [6]. - Currently, there are 68 "fresh live" stores across the country, with only one in Hangzhou using live fish, while others utilize daily fresh fish fillets [3][4].

Core Viewpoint - The conflict between Xibei and Luo Yonghao escalated into a public dispute over food quality and consumer rights, highlighting issues in the restaurant industry regarding transparency and consumer trust [1][2][17]. Group 1: Incident Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, claiming they were overpriced and of poor quality, which sparked significant public interest and debate [2][3]. - Xibei's founder, Jia Guolong, responded by denying the use of pre-prepared dishes and threatened legal action against Luo Yonghao for damaging the company's reputation [2][3]. - In an effort to prove their commitment to transparency, Xibei announced that all kitchens would be open for public inspection and introduced a special menu for consumers to taste their dishes [2][3]. Group 2: Public Reaction and Media Coverage - Media investigations revealed that Xibei's children's meals included frozen ingredients, raising further consumer concerns about food quality and safety [3][11]. - The public's reaction was largely negative, with many questioning Xibei's practices and expressing dissatisfaction with the quality of their meals [3][11]. - Xibei's official communications included an apology and a commitment to improve, but the damage to their reputation was significant, leading to a reported drop in daily revenue by over 2 million yuan [15][17]. Group 3: Industry Implications - The incident reflects broader issues in the restaurant industry regarding the use of pre-prepared foods and the lack of clear regulations on food labeling, which can mislead consumers [14][19]. - The upcoming national standards for pre-prepared foods may provide clarity and enforce transparency in the industry, potentially reshaping consumer expectations and restaurant practices [14][19]. - The contrasting public perception of Xibei and other brands like Mixue Ice City illustrates the importance of aligning product quality with consumer expectations, especially in a price-sensitive market [15][16].

Group 1 - Xibei Restaurant Group issued an apology on September 15, acknowledging a significant gap between their production processes and customer expectations, committing to complete necessary adjustments by October 1 [2] - Xiaomi announced the launch of the new Xiaomi 17 series on September 15, which includes three models and features the world's first Snapdragon 8 Gen 2 mobile platform, positioning itself to compete directly with Apple's iPhone [3] - The China Alcoholic Drinks Association stated that the trend of low-alcohol liquor is not yet definitive, emphasizing the need for liquor companies to engage with younger consumers and understand their preferences [4] Group 2 - Founder of Pang Donglai expressed support for Xibei, highlighting the challenges of running a business and encouraging a constructive approach to help improve the company rather than destroy it [5] - Union Pacific's CEO discussed a proposed $85 billion acquisition of Norfolk Southern with President Trump, with both companies seeking regulatory approval for the merger [6] - Google Gemini surpassed ChatGPT in downloads, becoming the top free app in the US App Store [8] Group 3 - Apple customer service advised against using metal phone cases for the iPhone 17 Pro due to potential signal interference, although they have not confirmed any issues related to the phone's network performance [9] - The China Chain Store and Franchise Association clarified the definition and scope of pre-prepared dishes, emphasizing that products meeting food safety regulations and prepared in-store do not fall under the category of "pre-prepared dishes" [10] - BYD and Seres both responded positively to the China Automotive Industry Association's initiative on supplier payment norms, committing to uphold timely payments and promote a healthy industry ecosystem [11][12][14]

RT 𝘁𝗮𝗿𝗲𝘀𝗸𝘆 (@taresky)所谓预制脑子：a：没有人反对预制菜，大家反对的是预制菜不透明。b：预制菜很安全啊。a：没有人说它不安全，但是商家应该注明，尤其不同程度、不同的保质期限应该立法要求注明。b：很多预制菜更健康啊。a：这不是健不健康的问题，是信息透明和知情权的问题。b：我吃了很多年预制菜都没事。 ...

所谓预制脑子：a：没有人反对预制菜，大家反对的是预制菜不透明。b：预制菜很安全啊。a：没有人说它不安全，但是商家应该注明，尤其不同程度、不同的保质期限应该立法要求注明。b：很多预制菜更健康啊。a：这不是健不健康的问题，是信息透明和知情权的问题。b：我吃了很多年预制菜都没事。 ...