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].

Core Viewpoint - The public dispute between Luo Yonghao and Xibei has raised significant concerns regarding the use of pre-prepared dishes in the restaurant industry, particularly affecting Xibei's reputation and financial performance as it prepares for an IPO in 2026 [4][5][34]. Group 1: Incident Overview - Luo Yonghao criticized Xibei on social media for allegedly serving pre-prepared dishes, prompting a strong denial from Xibei's founder, Jia Guolong, who announced plans to sue Luo and opened kitchens to the public [1][6][5]. - The conflict escalated with Luo's continued public statements and a live stream where he claimed 90% of netizens supported him, highlighting consumer dissatisfaction with the lack of transparency in the restaurant industry regarding pre-prepared dishes [3][10][12]. - Xibei's daily revenue reportedly dropped by 1 million yuan on September 10 and 11, with estimates of a further decline of 200,000 to 300,000 yuan on September 12 due to the controversy [3][25]. Group 2: Company Response and Strategy - Jia Guolong emphasized that Xibei does not use pre-prepared dishes, stating that all dishes are made fresh daily, and he plans to take legal action against Luo for defamation [6][7][26]. - Xibei has been actively promoting a "Luo Yonghao menu" to encourage customers to try their offerings and to demonstrate transparency [6][5]. - The incident has implications for Xibei's strategic shift towards an IPO, as the company aims to recover its reputation and stabilize its revenue amidst declining sales [4][5][34]. Group 3: Industry Context and Challenges - The debate over pre-prepared dishes reflects broader issues in the restaurant industry regarding food safety, transparency, and consumer trust, especially as Xibei has previously invested in pre-prepared dish offerings [26][28]. - The restaurant industry is facing challenges such as declining profit margins and increased scrutiny from consumers regarding food quality and pricing, which could impact Xibei's long-term growth and IPO plans [34][36]. - Xibei's historical context includes a shift from a stance of "never going public" to actively pursuing an IPO due to financial pressures exacerbated by the COVID-19 pandemic [29][32].

Core Viewpoint - The ongoing debate between Li Jian and Luo Yonghao highlights the tension in the restaurant industry regarding the use of pre-prepared dishes and frozen ingredients, emphasizing the need for transparency and consumer awareness in food sourcing [1][2][16]. Group 1: Industry Dynamics - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over pre-prepared dishes, offering a reward of 200,000 yuan for proof of restaurants that do not use frozen materials or additives [1][2]. - The discussion reflects a broader industry concern about the definitions and standards surrounding pre-prepared food, especially as national standards for pre-prepared dishes are set to be introduced [16][18]. - The debate has escalated into a significant issue for the restaurant industry, with Li Jian arguing that the focus should be on the safety and quality of ingredients rather than the categorization of dishes as pre-prepared or not [2][3]. Group 2: Consumer Awareness and Safety - Li Jian criticized Luo Yonghao for misleading consumers by promoting the idea that only freshly cooked meals are healthy, arguing that many fresh ingredients can also pose health risks due to potential contamination [7][8]. - The industry is facing a dilemma where the lack of clear definitions for pre-prepared dishes leads to consumer confusion and potential harm to businesses that rely on frozen ingredients for safety and quality [12][16]. - The upcoming national standards are expected to clarify what constitutes pre-prepared food, which could help align consumer expectations with industry practices and improve overall food safety [18][19]. Group 3: Implications for the Future - The debate underscores the urgent need for the restaurant industry to establish clear standards and definitions to avoid mislabeling and to protect consumer rights [2][16]. - Luo Yonghao's influence as a public figure in this discussion raises questions about the responsibility of influencers in shaping consumer perceptions and industry practices [9][12]. - The resolution of this debate and the establishment of national standards could lead to a more transparent and trustworthy food industry, benefiting both consumers and businesses [18][19].

Core Viewpoint - The article discusses the controversy surrounding the restaurant chain Xibei, focusing on allegations of using pre-prepared ingredients while claiming to serve fresh dishes, highlighting the tension between operational efficiency and consumer expectations [1][19][27]. Group 1: Operational Practices - Xibei's kitchens utilize advanced equipment like multifunctional steam ovens to expedite cooking processes, allowing for quick meal preparation [5][11]. - The restaurant employs a central kitchen model where ingredients are pre-processed, with the final cooking done at the restaurant, which they argue does not classify as "pre-prepared food" under current regulations [14][15]. - The company claims to maintain a balance between efficiency and customer experience, with a focus on reducing meal preparation time from 12 minutes to 4.5 minutes [23]. Group 2: Financial Performance - In 2023, Xibei reported a record revenue of 6.2 billion yuan, with nearly 400 locations serving 37.66 million customers, resulting in an average customer spend of 165 yuan [21][24]. - The company’s cost structure includes a gross margin of 58%-60%, with rent accounting for 15%-18% of revenue and labor costs at 20% [24]. Group 3: Consumer Sentiment and Market Dynamics - A significant portion of consumers (78%) believe that any non-freshly made food should be classified as pre-prepared, indicating a disconnect between consumer expectations and Xibei's practices [27]. - The backlash against Xibei is not solely about the use of pre-prepared ingredients but rather about perceived dishonesty in pricing and marketing, as consumers feel misled when paying for what they believe to be freshly made dishes [29][31]. - The article suggests that the restaurant industry faces a broader challenge of balancing operational efficiency with the demand for transparency and authenticity from consumers [29].

专题：专题|罗永浩硬扛预制菜，西贝后厨曝光：鲈鱼保质期18个月，羊腿肉生产于2024年 西贝此次开放后厨，主要是为了回应近期关于其广泛使用预制菜的争议。西贝创始人贾国龙亲自回应， 否认使用预制菜，并宣布自9月12日起全国370家门店允许消费者参观菜品制作过程。 责任编辑：杨赐 9月14日下午消息，新浪财经获悉，今日中午12点55分，西贝在内部平台发布通知，暂停门店后厨的参 观。一位门店店员表示， 主要为了保证后厨的正常运营。 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei Group has led to mixed impacts on customer traffic in Xibei restaurants, with some locations experiencing a decline while others see an increase [3][4]. Group 1: Customer Traffic Changes - Some Xibei locations reported a decrease in customer traffic by approximately 20% following the Luo Yonghao incident, with staff at the Rudi Huoli City store noting that there was no need to queue for tables [3]. - The Sanlin store indicated a 10% drop in customer traffic, while the Shanghai Center store reported a 10% increase compared to the previous weekend [3]. Group 2: Consumer Sentiment - Consumer opinions are divided; some patrons continue to support Xibei, citing acceptable taste and a willingness to try pre-prepared dishes, while others express a preference for freshly cooked alternatives at similar price points [3]. - A customer mentioned that they frequently visit Xibei with their children and are open to pre-prepared meals, indicating a level of brand loyalty despite the controversy [3]. Group 3: Product Quality Assurance - In response to concerns about the shelf life of the organic broccoli used in children's meals, staff clarified that the broccoli has a production date of late August and emphasized the use of organic produce sourced from Gansu [4]. - The Shanghai Center store staff explained that they utilize freezing technology to preserve nutritional value and ensure that vegetables are delivered fresh every few days [4].