Core Viewpoint - The company Xibei is shifting its focus from speed to quality in response to recent challenges, including a decline in customer trust and sales due to the pre-prepared food controversy [3][10]. Summary by Sections Customer Experience and Sales - Xibei's restaurant occupancy rate is currently around 30%-40%, with a noticeable decline in business activity [3]. - The company is issuing 100 yuan vouchers to customers to regain their trust and encourage repeat visits, valid from September 25 to October 31 [5][8]. Changes in Food Preparation - Xibei has eliminated its previous "timed hourglass" promise for serving food within 25 minutes, indicating a shift in operational priorities [5]. - The company has committed to making significant changes to its food preparation processes, moving from centralized kitchen operations to on-site cooking to better meet customer expectations [10][12]. - Specific changes include: - Switching to non-GMO soybean oil for all dishes [10][12]. - Introducing fresh ingredients, such as fresh pumpkin slices in oatmeal millet porridge and freshly cut lamb skewers [7][10]. - Ensuring that all meat products, including pork and beef, are prepared fresh on-site rather than pre-cooked and frozen [10][12][13]. Company Response and Future Outlook - Xibei issued an apology letter acknowledging the gap between its production methods and customer expectations, promising to improve transparency and food safety [11][12]. - The company aims to enhance its operational efficiency while maintaining food quality, reflecting a broader trend in the restaurant industry towards balancing speed and quality [10][12].

Core Viewpoint - Xibei is undergoing significant operational changes in response to customer feedback and declining sales, moving away from pre-prepared dishes to freshly made items in an effort to restore customer trust and improve dining experience [8][10][12] Group 1: Operational Changes - Xibei has eliminated the use of pre-prepared dishes, with the staff confirming that all necessary changes have been made, although some items like steamed buns are still delivered pre-cooked [1][5] - The restaurant has transitioned to using non-GMO soybean oil for all dishes, effective from September 14 [5][10] - Fresh ingredients are now being used in various dishes, including the addition of fresh pumpkin slices to oatmeal millet porridge starting September 20, and the preparation of lamb skewers and pork dishes on-site from September 25 and 27 respectively [5][10][12] Group 2: Customer Engagement and Compensation - To regain customer loyalty, Xibei is distributing 100 yuan vouchers to diners, valid until October 31, as a gesture to compensate for previous service issues [3][6] - The company has acknowledged a significant drop in sales, estimating a 50% decrease in revenue following public controversies [8] Group 3: Commitment to Quality and Transparency - Xibei has publicly committed to improving its food preparation processes by moving more operations from central kitchens to on-site cooking, aiming to align production methods with customer expectations [10][12] - The company has expressed a willingness to continue receiving customer feedback and suggestions for further improvements, emphasizing a commitment to transparency and quality [10][12]