9月29日，据向阳视频报道，记者致电多家西贝店铺了解其整改进度，其中只有一家店铺称已完成整 改。 未完成整改店铺员工解释称还有部分东西的原材料还未到货，但在国庆前肯定能完成整改，另一家店铺 员工则是称只剩下西兰花材料的使用期限还未完成整改，从10月2日起将要求西兰花在一个月内使用 完。 此前，西贝官方账号所发致歉信中整改措施如下： 1、西贝所有使用大豆油烹调的菜品，调整为使用非转基因大豆油； 另据中国新闻周刊报道，西贝北京五棵松万达店于9月25日已完成了其中3项整改，分别涉及大豆油、燕 麦小米粥、羊肉串，另外6项将于27日完成，目前相应的食材调整和员工培训都已经完成了。 西贝创始人贾国龙多平台账号清空内容 9月28日，据媒体报道，西贝餐饮创始人贾国龙的小红书账号、视频号账号内容已清空。 2、儿童餐吃光光牛肉焖饭牛肉酱，调整为门店现炒； 3、儿童餐牛肉饼，调整为门店现做牛肉饼； 4、儿童餐鳕鱼条，调整为门店原切大黄鱼现炸现烤； 5、烤羊肉串，调整为在门店现切、现串、现烤； 6、猪排烩酸菜中猪排半成品，调整为生排骨，在门店现炒； 7、酥皮肉夹馍卤肉，调整为生肉在门店现卤； 8、手撕椒麻鸡，调整为生鸡在门店现煮； ...

在本次预制菜的舆论风波中，除了预制菜的标准之争外，还隐含着一朵笼罩了全体网友、全体消费者的 法律风险阴云——假如商家起诉真的可能成功胜诉吗？如果在网上公开发表批评意见的行为，可能会导 致被判决道歉、赔偿甚至锒铛入狱吗？本期我们就从"个人可能承担的代价"视角逆推，当我们发表差 评，表达对商家产品和服务的情绪时，安全合法的边界究竟在哪里？ ...

Core Viewpoint - Xibei Catering is currently facing public scrutiny regarding its pre-prepared dishes, leading to operational changes in its restaurants [2] Group 1: Operational Changes - On September 14, Xibei announced a nationwide suspension of kitchen tours in its restaurants to ensure normal kitchen operations [2] - Customers and media reporters are temporarily prohibited from entering, filming, or live-streaming in the kitchen areas [2] - Some customers have reported that filming and live-streaming in the restaurant infringes on their portrait rights and affects their dining experience [2] Group 2: Menu Adjustments - Xibei has informed certain locations that the previously launched "Luo Yonghao" set meal has been taken off the menu, although customers can still order individual dishes from the set [2] - A staff member from a Xibei restaurant in Xi'an confirmed the receipt of the notice to suspend kitchen tours and mentioned that the "Luo Yonghao" set meal is currently unavailable [2]

Core Viewpoint - The incident began with a negative dining experience shared online by a prominent figure, which sparked public discourse about the restaurant's pricing and quality, particularly focusing on the sensitive topic of "pre-made dishes" [3][14]. Group 1: Company Response and Public Perception - The response from the restaurant's CEO was perceived as out of touch with internet culture, where emotional expression and public grievances are common [6][11]. - The restaurant has faced ongoing criticism regarding its value proposition, with many customers feeling that the quality does not justify the price, leading to a buildup of negative sentiment over the years [9][11]. - The CEO's suggestion to sue the critic may inadvertently generate more publicity and attention, which could be beneficial for the critic's platform [14]. Group 2: Industry Trends and Consumer Behavior - The topic of pre-made dishes has become a contentious issue, reflecting broader consumer sentiments about convenience versus quality in the food industry [15][16]. - Despite criticisms, the restaurant remains popular among families, indicating a level of trust and safety associated with the brand, which is a crucial competitive advantage [16]. - The restaurant's insistence on not using pre-made dishes may not resonate with public perception, as consumer definitions of quality and value are often subjective and not strictly defined by industry standards [16]. Group 3: Management and Public Relations - The incident highlights a trend where established companies face public relations challenges due to miscommunication or misalignment with consumer expectations [11][18]. - Effective public relations strategies are essential for managing consumer perceptions, especially when facing backlash from social media [18]. - The restaurant's management may need to reassess its approach to public engagement and consumer feedback to avoid further reputational damage [18].

Group 1 - The core of the controversy revolves around the dining experience of Luo Yonghao at Xibei, where he initially expressed satisfaction but later criticized the restaurant on social media, calling the food "disgusting" [1] - Luo Yonghao's dining party consisted of five people who ordered a total of 15 dishes, with a bill of 830 yuan, which Xibei's founder, Jia Guolong, argues is not expensive compared to industry standards [2] - Jia Guolong invites public scrutiny of Xibei's financial records, asserting that the company is compliant and transparent, and challenges the perception that Xibei is overpriced [2] Group 2 - In response to the controversy, Xibei announced the launch of a "Luo Yonghao Menu" across all locations, allowing customers to order dishes that Luo had previously selected, with a satisfaction guarantee [2] - Xibei offers two commitments to customers: a money-back guarantee if the food is not satisfactory and an open invitation to observe the cooking process in the kitchen [2]