Core Viewpoint - The article discusses the recent crisis faced by Xibei restaurant group due to allegations of using pre-prepared dishes, highlighting the company's response and the implications for its brand trust and operational practices [5][13][20]. Group 1: Company Response and Actions - Xibei's founder, Jia Guolong, acknowledged mistakes in handling the situation and expressed a commitment to transparency by stating the company will "play open cards" and learn from competitors [3][12]. - Following the crisis, Xibei announced the suspension of kitchen visits in all its 370+ stores to ensure normal operations and prevent further issues [12][11]. - The company has also decided to withdraw the "Luo Yonghao" meal package from its menu, although some items will still be available for individual order [12][11]. Group 2: Food Safety Concerns - A significant issue arose when videos surfaced showing Xibei employees using a strainer to clear a drain, raising public concerns about food safety and hygiene practices [7][10]. - Xibei's customer service stated that the use of a strainer for cleaning drains is against company policy, and they will investigate the incident further [11][10]. Group 3: Financial Performance and Future Outlook - Xibei operates over 370 stores across 62 cities, employing approximately 18,000 people, with reported revenues of around 52 billion to 62 billion from 2020 to mid-2025 [14][20]. - The company is facing pressure on its financial performance, with a peak revenue in 2023 followed by anticipated slow growth in 2024 and 2025 [14][20]. - Prior to the crisis, Xibei was planning for an IPO in 2026 and had begun restructuring its equity to attract strategic investors [14][20].

Core Viewpoint - The controversy surrounding Xibei's use of pre-prepared dishes has intensified following criticism from Luo Yonghao, leading to a noticeable decline in customer traffic and revenue at Xibei's stores [1][2]. Group 1: Company Performance - Following Luo Yonghao's criticism, Xibei's store in Shenzhen experienced a significant drop in both revenue and customer flow, with Saturday's customer count falling from over 500 to just over 300, and revenue dropping from 65,000-70,000 yuan to 54,000 yuan [1]. - The store manager indicated that the business trend has been declining, with no queues observed during peak hours, which is unusual for the restaurant [1]. Group 2: Controversy Details - Luo Yonghao's initial complaint on social media claimed that most of the dishes at Xibei were pre-prepared and overpriced, sparking a public debate [1]. - Xibei's CEO, Jia Guolong, refuted these claims, asserting that no dishes at Xibei are pre-prepared and announced plans to sue Luo Yonghao while introducing a "Luo Yonghao set meal" [1]. Group 3: Pre-prepared Dishes Definition - The definition of pre-prepared dishes was clarified by regulatory authorities, stating that they are made from one or more food products through industrial pre-processing and must meet specific storage and consumption conditions [4]. - Foods that undergo only simple processing, such as washing and cutting, do not qualify as pre-prepared dishes, and many chain restaurants utilize central kitchens for food preparation [4]. Group 4: Consumer Sentiment - Consumers expressed that while many chain restaurants use pre-prepared ingredients, the key concern lies in the alignment of price and value, with some suggesting that if a restaurant uses pre-prepared dishes, the prices should be reasonable [2][3]. - Luo Yonghao emphasized that consumers have the right to know whether restaurants use pre-prepared dishes [3]. Group 5: Regulatory Developments - A draft national standard for pre-prepared food safety, led by the National Health Commission, has passed expert review and will soon seek public opinion, aiming to standardize the classification and disclosure of pre-prepared dishes in restaurants [5].

Core Viewpoint - The incident involving Xibei Restaurant Group has led to a significant trust crisis due to allegations of using "pre-prepared dishes" and food safety concerns stemming from a viral video showing unsanitary practices in the kitchen [1][2][3]. Group 1: Incident Overview - On September 12 and 13, media reporters visited Xibei's kitchens, revealing issues with food preparation practices, including the use of a strainer to clean a drain, raising public health concerns [1]. - Following the backlash, Xibei announced that over 370 locations would allow kitchen tours and introduced a "Lao Luo" meal option for customers [2]. - On September 14, Xibei suspended kitchen tours to ensure normal operations and removed the "Lao Luo" meal from the menu, although some items remained available for individual order [2]. Group 2: Regulatory Context - On March 21, 2024, the State Administration for Market Regulation and other departments issued guidelines defining "pre-prepared dishes" and clarifying that dishes made in central kitchens for chain restaurants do not fall under this category [3]. - Xibei's founder, Jia Guolong, stated that none of their dishes are pre-prepared according to national regulations [3]. Group 3: Company Performance and Future Outlook - Xibei operates over 370 stores across 62 cities, employing approximately 18,000 staff members, with annual revenues fluctuating between 50 billion to 62 billion from 2020 to mid-2025 [3]. - The company had plans for an IPO in 2026, including strategic investments to improve its equity structure, but is now facing operational pressures and a slowdown in growth [3][4]. - Moving forward, Xibei aims to enhance supply chain transparency and restore brand trust as key priorities for the next 1-2 years [4].

Core Viewpoint - The controversy surrounding Xibei's use of pre-prepared dishes has intensified following criticism from Luo Yonghao, leading to a noticeable decline in customer traffic and revenue at Xibei's stores [2][4]. Group 1: Impact on Business - Following Luo Yonghao's criticism, Xibei's store in Shenzhen experienced a significant drop in both revenue and customer flow, with Saturday's customer count falling from over 500 to just over 300, and revenue dropping from 65,000-70,000 yuan to 54,000 yuan [2]. - The store manager indicated that the business trend has been declining, with no queues observed during peak hours, which is unusual for the restaurant [2]. Group 2: Controversy Details - The dispute originated from Luo Yonghao's social media post claiming that most of the dishes at Xibei were pre-prepared and overpriced, prompting Xibei's CEO to assert that no pre-prepared dishes are served and to announce plans for a "Luo Yonghao set meal" [2]. - The core issue revolves around whether Xibei uses pre-prepared dishes, with previous disclosures indicating that many ingredients are sourced from a central kitchen [2][3]. Group 3: Consumer Perspective - Consumers are increasingly aware that many chain restaurants utilize pre-prepared ingredients, but they are more concerned about the alignment of price and value [4]. - Some consumers expressed that if a restaurant uses pre-prepared dishes, the pricing must be reasonable; otherwise, fresh ingredients should be used to ensure consumer confidence [4]. Group 4: Regulatory Context - In March 2024, the State Administration for Market Regulation and other departments issued a notice clarifying the definition of pre-prepared dishes and the standards for food safety [5][6]. - The upcoming national standards for pre-prepared dishes will require restaurants to disclose whether and how they use such products, marking a significant shift in regulatory oversight [6].

Core Viewpoint - The ongoing debate between industry leaders regarding the use of frozen ingredients and pre-prepared dishes in restaurants has intensified, with significant public statements from both Li Jian and Luo Yonghao, highlighting differing perspectives on food safety and consumer rights [1][3][10]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over frozen ones, offering a reward of 200,000 yuan for proof of restaurants that do not use any frozen materials or additives [1][4]. - The controversy escalated after Luo Yonghao criticized the restaurant chain Xibei for its use of pre-prepared dishes, leading to a backlash from various restaurant owners, including Li Jian, who argued that the focus should be on the safety and quality of ingredients rather than the method of preparation [2][3][10]. - Li Jian emphasized that the industry should prioritize truth over personal interests, suggesting that misleading statements could harm consumer rights and hinder industry development [4][7]. Group 2: Definitions and Standards - The definition of "pre-prepared dishes" has been a focal point, with Li Jian arguing that Luo Yonghao's criteria for what constitutes pre-prepared food are overly simplistic and potentially misleading [8][29]. - According to regulatory definitions, pre-prepared dishes are those that undergo industrial pre-processing and are packaged for later heating or cooking, which contrasts with the notion that all frozen ingredients are inherently unhealthy [29][30]. - The industry is facing pressure to clarify standards and definitions surrounding pre-prepared dishes, as consumer awareness and scrutiny increase [27][36]. Group 3: Consumer Rights and Transparency - Luo Yonghao's stance is to promote transparency in the use of pre-prepared dishes in restaurants, advocating for clear labeling to protect consumer rights [10][36]. - Li Jian countered that such labeling could unfairly stigmatize restaurants that utilize frozen ingredients responsibly, arguing that many small restaurants may not have the resources to meet these demands [9][13]. - The debate reflects broader concerns about food safety, with both sides acknowledging the need for better standards and practices in the industry to ensure consumer trust [37][38].

Core Viewpoint - The company Xibei has suspended kitchen tours at some of its locations following a public dispute with influencer Luo Yonghao regarding the use of pre-prepared dishes, which has significantly impacted its operations and revenue [1][6][8]. Group 1: Suspension of Kitchen Tours - On September 14, Xibei announced the suspension of kitchen tours at several locations in Beijing, Shanghai, and Guangzhou, citing concerns over food safety and operational efficiency during peak dining hours [1][2][5]. - Some locations in Guangzhou and Shenzhen still allow kitchen tours, but the majority have shifted to a model where customers can view kitchen operations through a transparent kitchen setup [5][6]. Group 2: Impact on Operations - Store managers reported that the suspension of kitchen tours was necessary to focus on customer dining experiences and to comply with food safety regulations, as the tours were causing disruptions during busy periods [2][5]. - Xibei's founder, Jia Guolong, indicated that the company experienced a significant drop in daily revenue, estimating a loss of 1 million yuan on September 10 and 11, with projections of 2 to 3 million yuan on September 12 due to the controversy [6][8]. Group 3: Response to Controversy - Following accusations from Luo Yonghao regarding the use of pre-prepared dishes, Xibei initially opened its kitchens for public tours but later faced scrutiny over the presence of pre-processed ingredients [6][8]. - Jia Guolong acknowledged the company's missteps in handling the situation and expressed a commitment to transparency moving forward, stating that Xibei would learn from other successful models in the industry [6][8].

Core Viewpoint - The article discusses the ongoing crisis faced by the company Xibei, led by CEO Jia Guolong, due to public criticism from influencer Luo Yonghao, which has significantly impacted the company's revenue and customer traffic [4][5][6]. Group 1: Impact of Luo Yonghao's Criticism - Luo Yonghao's social media posts and live broadcasts have led to a drastic decline in Xibei's daily revenue, with estimates of a drop of 1 million yuan on September 10 and 11, and projections of 2 to 3 million yuan on September 12 [9][12]. - The company is experiencing a "cliff-like" decrease in customer traffic, which Jia Guolong describes as the most significant external crisis in the company's history [31][32]. Group 2: Company Response and Legal Action - Jia Guolong has expressed a firm decision to pursue legal action against Luo Yonghao, stating that even if the business suffers, the truth must be clarified [13][16]. - Despite receiving advice to take a softer approach, Jia insists on confronting the issue head-on, emphasizing the importance of integrity and accountability [17][18]. Group 3: Company Operations and Strategy - Xibei operates over 370 stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [4][6]. - The company has been focusing on improving its management and operational efficiency, with Jia Guolong returning to the CEO position to lead these efforts [34][35]. Group 4: Clarification on Pre-prepared Dishes - Jia Guolong clarifies that while Xibei utilizes pre-preparation techniques, it does not serve pre-prepared dishes as defined by industry standards [40][42]. - The company has previously operated a fast-food brand that included pre-prepared items, but this brand has since been closed, and no pre-prepared dishes are currently offered in Xibei's main operations [37][38].

文 丨 《BUG》栏目 周文猛、徐苑蕾 今天中午12点55分，西贝在内部平台发布通知，决定暂停门店后厨的参观活动。一位门店店员表示， 主要为了保证后厨的正常运营。此前，西贝创始人贾国龙为了回应预制菜争议，曾宣布全国370家门店 允许消费者参观菜品制作过程。 虽然罗永浩表示停止争端，西贝也暂停参观后厨，但这一事件对于西贝的影响仍在继续。 这个周末，《BUG》栏目探访了位于北京、广州地区的多家西贝莜面村门店。有西贝门店店长透 露："上客情况大约少了两三成。"但另有门店店长表示，"不降反增，客人反而更多了"。 《BUG》栏目在随机走进的多家西贝线下门店中看到，今日午饭时间，到店用餐的顾客也已经接近满 客状态。 此外，对于网上热议的食用油问题，目前西贝店面已全部采用了非转基因油。甚至有一名厨师长直 言："我干厨师好多年，不仅干过西贝的厨师，也干过外面的厨师，我对我们厨房的食品安全、厨房卫 生、操作安全都特别有自信。如果说西贝的菜品不干净，菜品不好，服务态度不好，那我认为食品行业 也没有干净的了"。 此外也有店长透露，贾国龙正在学习于东来，"我们每个员工，家里有孩子的每个学期会多得到1000元 的补贴，他还在新疆等偏远 ...

Core Viewpoint - The article discusses the impact of recent controversies surrounding Xibei, particularly related to pre-prepared dishes and food safety, while highlighting the company's response and customer sentiment. Group 1: Company Response - Xibei has decided to suspend kitchen tours in its stores to ensure normal operations after the controversy [3] - The founder, Jia Guolong, previously allowed kitchen tours in response to pre-prepared dish criticisms, indicating a commitment to transparency [3] Group 2: Customer Sentiment and Sales Impact - Some store managers reported a decrease in customer traffic by about 20-30%, while others noted an increase in customers during the same period [4][9] - Despite the controversies, many loyal customers continued to visit, indicating a stable customer base [9] Group 3: Food Safety and Quality Assurance - Xibei has switched to using non-GMO oil in all its stores following customer feedback [19][20] - Store managers expressed confidence in the food safety and hygiene standards of their kitchens, stating that if Xibei's food is deemed unclean, it would imply broader issues in the food industry [11] Group 4: Employee Welfare and Corporate Responsibility - Jia Guolong is implementing employee bonuses and educational subsidies for staff with children, reflecting a commitment to social responsibility [24] - The company is learning from successful business models, aiming to improve employee satisfaction and service quality [24][22]

Core Viewpoint - The recent adjustment of the Hong Kong Stock Connect eligible securities list, effective from September 8, has led to the removal of 20 stocks, including Jiumaojiu (09922.HK), which may be related to changes in the restaurant industry trends and shifts in investor preferences [2]. Financial Performance - Jiumaojiu reported a revenue of 2.753 billion yuan in the first half of the year, a year-on-year decline of 10.14%, and a net profit attributable to shareholders of 60.69 million yuan, down 16.05% [2]. - The revenue from its main brands, including Taier Sauerkraut Fish, Song Hotpot, and Jiumaojiu Northwest Cuisine, all experienced declines during the reporting period [2]. Brand-Specific Performance - Taier Sauerkraut Fish generated a revenue of 1.948 billion yuan, a decrease of 13.3%, with its revenue share dropping from 73.4% to 70.8% year-on-year. The number of self-operated restaurants decreased from 612 to 547, and same-store sales also declined [5][6]. - Song Hotpot's revenue was 416 million yuan, down 3.5%, attributed to a decrease in table turnover rate and customer spending. The turnover rate fell from 2.9 times per day to 2.5 times [9]. - Jiumaojiu Northwest Cuisine reported a revenue of 226 million yuan, a decline of 22.6%, due to a decrease in restaurant numbers and turnover rates [9]. Business Adjustments - In response to declining sales, Taier has launched a "5.0 Fresh Model" focusing on fresh ingredients and has renovated some locations to enhance the dining experience [6]. - Jiumaojiu opened 10 new restaurants in the first half of the year, a significant decrease from 59 in the same period last year, while closing 88 restaurants due to lease terminations and underperformance [12]. Financial Health - The company's cash and cash equivalents decreased to 489 million yuan, a 19.4% drop from the end of last year, primarily due to increased cash deposits and loan repayments. The debt-to-asset ratio improved from 51.4% to 47.3% [12].