每经编辑｜段炼 潘海福 10月1日，《每日经济新闻》记者了解到，今日7点开始，西贝开始全国调价。有消费者在社交平台上分享，昨日（9月30日）晚间，全国西贝门店正在菜 牌上粘贴新菜价。 9月10日，罗永浩曾在西贝用餐后发微博表示"西贝菜品几乎全是预制菜，价格昂贵"，该言论迅速引发争议。9月11日，西贝创始人贾国龙公开回应，否认 门店使用预制菜，并表示将起诉罗永浩。罗永浩随即回应称悬赏10万元征集西贝使用预制菜的"真凭实据"。 9月15日中午，西贝餐饮集团发布致歉信。西贝表示，深刻意识到生产工艺与顾客的期望有较大差异，没有满足广大顾客的需求与期待。10月1日前，全国 西贝门店将完成相关整改调整。 与道歉信一同公布的西贝具体整改措施包括，所有使用大豆油烹调的菜品，调整为使用非转基因大豆油；儿童餐吃光光牛肉焖饭牛肉酱，调整为门店现 炒；儿童餐牛肉饼，调整为门店现做牛肉饼；烤羊肉串，调整为在门店现切、现串、现烤等。 9月27日，《每日经济新闻》现场探访一家西贝门店时发现，西贝厨房里有厨师正在现场制作羊肉串，烤羊排也是羊排送到门店现煮、现烤。 西贝多个菜品大降价 回应：全国范围门店降价 记者根据此前西贝菜单对比今日最新的 ...

野马财经 . 关注资本市场、金融市场、新经济发展和商业创新 作者： 刘钦文 来源：野马财经 西贝的信任危机还在扩大。 ---------------------------------- 9月26日， 西贝的九年老顾客、上海律师郭乘希因质疑西贝餐饮存在虚假宣传行为，以 "侵权责任 纠纷" 为由向法院提起诉讼， 要求西贝公开道歉、公示 食材信息并索 赔3.6万元。 以下文章来源于野马财经 ，作者刘钦文 与此同时，西贝的公关文章《7岁的毛毛：我以为我再也吃不到西贝了》也遭到网友群嘲， 被指" 煽情炒作 "、"公关史诗级拉垮 "。 一边是九年老顾客以律师身份提起诉讼，直指其虚假宣传、侵犯知情权；另一边，品牌试图挽回形 象的 "温情式公关" 接连翻车，沦为全网笑柄被群嘲。 舆论不断发酵的情况下， 西贝餐饮创始人贾国龙没再出面发声，而是清空了自己的社交媒体 ， 目 前 小红书账号、微信公众号的内容均被清空， 仅剩抖音的一条视频作品。该视频为"大熊专访贾国 龙"，涉及西贝餐饮成长史，称西贝是西北菜领域佼佼者、年营收达62亿。 发布是去年9月30日。 面对九年老顾客的法律诉讼和公众的广泛批评，西贝这次还能挽回消费者吗？ 0 ...

据媒体公开报道称，9月18日实地走访了北京市丰台区一家绿茶餐厅，发现门外确实没有"本店无预制 菜，现点现做"的广告语。店内也没有"现做"、"无预制菜"等相关宣传标语或提示。 公开资料显示，绿茶餐厅自2008年在杭州开出首店后，凭借创意菜品及良好的用户体验迅速发展。今年 5月，绿茶集团在港交所上市。8月，公司发布半年报显示，绿茶集团上半年营收22.9亿元，同比增长 23.1%；股东应占利润2.34亿，同比增长34%；经调整净利润2.51亿元，同比大涨40.4%。截至今年8月， 绿茶餐厅已在全国21个省份、4个直辖市、2个自治区及香港地区布局超500家门店，覆盖100余个城市。 （原标题：绿茶餐厅"现做"宣传遭质疑：广告语撤下，预制菜争议再起） 在"西贝预制菜"风波的持续发酵下，"现做"这一原本用于吸引消费者的宣传词汇，如今却让餐厅 陷入了左右为难的境地。日前，因撤下门店外"本店无预制菜，现点现做"的广告语，绿茶餐厅陷 入消费者信任争议。 9月17日，黑猫投诉官方微博发布消息称，多名网友发现绿茶餐厅外卖一次性餐具上原本印有的"无预制 菜"字样被涂黑处理。对此，有网友称之前"无预制菜"的宣传有欺骗消费者嫌疑。 然而 ...

当绿茶餐厅悄然撤下门店外"本店无预制菜，现点现做"的广告语，外卖餐具上"无预制菜"字样被涂黑 时，这场看似寻常的商业操作，实则撕开了中国餐饮行业最尖锐的矛盾——消费者对"新鲜现做"的执 念，与资本对效率至上的狂热追求。从西贝到绿茶，从罗永浩的怒斥到证监会的问询，预制菜争议早已 超越了食品工艺的范畴，成为一场关乎商业伦理、消费权益与行业未来的全民战争。 一、双面绣：品牌宣传的"现做神话"与供应链的"预制真相" 预制菜的争议，表面是"复热菜"与"现炒菜"的工艺之争，实则是消费者主权与资本效率的博弈。 这场战争没有赢家。西贝创始人贾国龙宣称"一道预制菜都没有"，却因后厨出现保质期24个月的西兰花 而被迫道歉；绿茶餐厅净利润增长40%，却因预制菜争议市值蒸发数亿。消费者与资本的零和博弈，最 终导致的是整个行业的信任赤字。 三、行业标准缺失下的"黑暗森林"：谁在定义"预制菜"？ 中国预制菜市场的混乱，在于标准的长期缺位。 更荒诞的是，部分企业将"现做"作为营销工具，却通过供应链外包实现规模化。这种"既要又要"的投机 心态，折射出中国餐饮业的集体浮躁。 四、破局之道：从"效率至上"到"信任经济"的范式革命 若想打破僵局， ...

Core Viewpoint - The article discusses the contrasting public perception and market performance of two restaurant brands, Xibei and Salia, highlighting Salia's successful low-cost model and its appeal to budget-conscious consumers amidst rising scrutiny of pre-prepared food in the industry [4][12][36]. Group 1: Xibei's Controversy - Xibei faced backlash over allegations of using pre-prepared dishes, ignited by a social media post from a prominent figure, which led to a wave of negative comments from consumers [4][8]. - The controversy intensified with claims about the use of concentrated chicken broth and frozen fish, further damaging Xibei's reputation [8][10]. - In contrast, Salia, known for its affordable pricing and perceived authenticity, remained unscathed by similar criticisms, demonstrating a stark difference in consumer sentiment [14][36]. Group 2: Salia's Business Model - Salia's revenue for the fiscal year 2024 is projected to grow by 23% to 224.5 billion yen (approximately 10.8 billion RMB), with significant growth in the Chinese market [14]. - The brand's low pricing strategy is rooted in its founder's philosophy, which emphasizes affordability, leading to a loyal customer base [26][29]. - Salia employs a central kitchen model, allowing for efficient production and distribution of semi-finished products, which helps maintain low prices while ensuring profitability [30][32]. Group 3: Consumer Perception and Market Position - Salia is often referred to as the "Italian version of Sha County Snacks," offering a wide range of dishes at prices comparable to street food, making it accessible to students and budget-conscious diners [15][21]. - The restaurant's menu features around 100 items across various categories, with prices that allow customers to enjoy a full meal without overspending [21][24]. - Salia's straightforward approach to pricing and food preparation has resonated with consumers, who appreciate the transparency and value it offers compared to higher-end dining options [38][40].

Core Viewpoint - The article discusses the contrasting public perception and market performance of two restaurant brands, Xibei and Salia, highlighting how Salia's low prices and operational model have led to its success despite the ongoing controversy surrounding pre-prepared dishes in the restaurant industry [5][10][68]. Group 1: Xibei's Controversy - Xibei faced backlash on social media due to allegations of using pre-prepared dishes, with prominent figures like Luo Yonghao criticizing the brand for its pricing and food quality [5][10][11]. - The controversy intensified with claims about the use of concentrated chicken broth and frozen ingredients, leading to a significant public outcry against Xibei [10][11]. - Despite Xibei's denial of using pre-prepared dishes, the brand struggled to mitigate the negative sentiment, contrasting sharply with Salia's positive reception [7][10][68]. Group 2: Salia's Business Model - Salia reported a 23% year-on-year revenue growth for the fiscal year 2024, reaching approximately 224.5 billion yen (around 10.8 billion RMB), showcasing its strong market performance [14]. - The brand is known for its affordable pricing, with average meal costs around 35 RMB, making it accessible to a wide range of consumers, particularly students and young families [16][22][34]. - Salia's operational efficiency is bolstered by its central kitchen model, which allows for the mass production of semi-finished products that are then distributed to its outlets, minimizing labor costs and maximizing speed [44][45][50]. Group 3: Consumer Perception - Consumers appreciate Salia for its value proposition, often stating that the quality of food justifies the low prices, leading to a loyal customer base [29][34][68]. - The brand's straightforward approach to pricing and food preparation has resonated with younger consumers, who prefer transparency over perceived deception in food quality [66][68]. - Salia's ability to provide a diverse menu at low prices has made it a popular choice among families, allowing parents to confidently let their children order freely [70].

Group 1 - The core viewpoint of the articles revolves around the ongoing controversy regarding the restaurant brand Xibei and the public statements made by prominent figures such as Yu Donglai and Luo Yonghao, who are advocating for a more understanding approach towards the brand amidst criticisms [1][2][3] - Yu Donglai, the founder of Pang Donglai Group, expressed support for Xibei, emphasizing the challenges of running a business and the importance of constructive criticism rather than destructive accusations [1][2] - Luo Yonghao announced his intention to deliver 100,000 yuan in cash to Xibei as part of a reward for evidence related to the use of pre-made dishes, reigniting tensions between him and Xibei's founder, Jia Guolong [2][3][5] Group 2 - The legal implications of Luo Yonghao's actions were discussed, with lawyers suggesting that his public reward could potentially infringe on Xibei's rights, especially if it disrupts their normal operations [6][7] - The lawyers highlighted that personal reward announcements could lead to reputational damage for the company, and if Luo's actions cause significant disruption, Xibei could take legal measures to prevent it [6][7] - However, if Luo's actions do not significantly interfere with Xibei's operations or harm its reputation, they may be considered a normal civil action [6][7]

Core Viewpoint - The recent controversy surrounding Xibei's kitchen practices has led to mixed impacts on customer traffic and sales, with some locations experiencing a decrease while others see an increase in patronage [3][6][7]. Group 1: Company Response to Controversy - Xibei has decided to suspend kitchen tours to ensure normal operations following the controversy related to pre-prepared dishes [3]. - The founder, Jia Guolong, has expressed a commitment to food safety and quality, stating that all stores now use non-GMO oil [15][16]. - Store managers report that customer confidence remains strong, with some locations experiencing increased foot traffic despite the controversy [6][7]. Group 2: Customer Experience and Product Quality - Some store managers indicated that the impact on sales was significant, estimating a decrease of about 20-30% in customer visits, translating to a revenue drop of approximately 20,000 yuan [6]. - Xibei's management emphasizes that their products are not pre-prepared according to national regulations, and they maintain strict quality control over their supply chain [8][10]. - Concerns about the freshness of ingredients have been addressed, with management stating that they follow a first-in, first-out inventory system to ensure product quality [13]. Group 3: Employee Welfare and Corporate Responsibility - Jia Guolong is reportedly learning from successful business models, such as those of Yu Donglai, and has implemented employee bonuses and educational support for staff with children [4][20]. - The company has been proactive in addressing employee welfare, with increased bonuses and support for training programs to enhance service quality [19][20]. - Xibei's management encourages transparency and customer oversight, inviting customers to monitor their practices [22].

Group 1 - The core viewpoint suggests that there is a perception that certain individuals, including Jia, are genuinely attempting to undermine the company Xibei [1] Group 2 - The company Xibei is currently embroiled in controversy related to pre-prepared dishes [4]

Core Viewpoint - The conflict between Luo Yonghao and Xibei highlights consumer dissatisfaction with the restaurant's use of pre-prepared dishes, leading to a public relations crisis for Xibei [1][3][4]. Group 1: Consumer Perception - Luo Yonghao's criticism reflects a broader consumer sentiment regarding the high prices of Xibei's dishes, which many perceive as pre-prepared despite the company's claims to the contrary [5][9]. - Xibei's assertion that it does not use pre-prepared dishes is seen as a denial of consumer perception, which may not align with the reality of how food is prepared in many restaurant chains [5][6][9]. Group 2: Company Response - Xibei's decision to sue Luo Yonghao is viewed as an unwise move that could further damage its reputation, regardless of the legal outcome [10][12][14]. - The company's aggressive response to criticism may reinforce negative perceptions and lead to increased scrutiny from consumers [14][22]. Group 3: Market Implications - The ongoing debate about Xibei's use of pre-prepared dishes and pricing has been a contentious issue, suggesting that the company is aware of the negative feedback circulating online [12][13]. - Engaging in a public dispute with a well-known figure like Luo Yonghao could exacerbate the situation, potentially leading to a loss of market trust and consumer loyalty [20][21].