以下文章来源于首席商业评论 ，作者宁缺 首席商业评论 . 论商战，言商道！点击关注，与百万企业家、专业人士一起深究商业逻辑，跟上最新趋势。 作者：宁缺 来源：首席商业评论 ---------------------------------- 二十多天过去，曾经被推上舆论风口浪尖的西贝，如今正试图用一场前所未有的降价行动挽回消费 者的心。 国庆前夜，这个长期被贴上"高价"标签的餐饮品牌突然宣布全线大幅降价。自10月1日起，多款核 心菜品价格下调：西贝面筋从39元降至33元，手撕椒麻鸡从63元降至46元，草原嫩烤羊排从119 元降至109元，葱香烤鱼从89元降至79元，黄米凉糕从29元降至26元，并同步推出100元无门槛 代金券。 图源：西贝小程序 如此力度的价格调整，在西贝的发展史上尚属首次。这场被业界视为"自救"的降价行动，究竟效果 如何？ 根据首席从不同渠道观察，受到假期客流增长的推动，与节前多家门店门庭冷落的情形相比，国庆 期间西贝的客流量开始回升。就餐高峰期，一些门店出现了消费者需要等候一段时间才能入座的情 况，也有家庭聚餐开始回归。 回顾西贝近期的系列举措——从引发争议的"7岁孩子哭着要吃"煽情文案， ...

知未央 "码"上互动 服务直达需求 "码"上规范 执法流程全透明 执法人员现场检查时，同步开展政策宣传和合规指导，广泛宣传《市场监管领域"一业一册"合规经营指南》，精 准对接企业需求，帮助企业排查风险隐患。同时企业还可通过平台对执法过程在线评价，监管部门实时跟踪整改 效果，形成"检查—反馈—提升"闭环管理。 "现在检查更便捷了，通过手机扫码就能提前知晓检查内容、检查人员和具体时间，这种透明又高效的监管方式， 既帮我们把好了食品安全关，又没耽误门店正常经营，特别实用！"，陕西禧宴餐饮管理有限公司负责人在接受未 央区市场监管局双随机检查时表示。目前未央区市场监管局执法人员进入企业检查前，需提前通过"互联网+监 管"平台录入检查事项、法律依据及执法人员信息，系统自动生成专属二维码。企业检查内容、流程及执法人员身 份，实现"阳光执法"。检查结束后，结果同步上传平台，全程留痕可追溯，有效杜绝了执法人员随意检查、多头 执法等问题。 来源：区市场监管局 "码"上减负 减少重复打扰 为进一步规范涉企执法行为，提升监管效能，未央区市场监管局积极开启"扫码入企"数字化监管新模式，通过科 技赋能推动执法透明化、服务精准化，为企业营 ...

增持后，贺光启最新持股数目为425,493,860股，持股比例由39.09%上升至39.17%。 格隆汇9月30日丨根据联交所最新权益披露资料显示，2025年9月26日，呷哺呷哺(00520.HK)获执行董事兼主席贺光启在场内以每股均价1.00港元增持87.95万 股，涉资约87.95万港元。 | 表格序號 | 大股東/董事/最高行政人員名 作出披露的 買入 / 費出或涉及的 每股的平均價 | | | | | 持有權益的股份數目 佔已發行的有關事件的日 相關法 | | | --- | --- | --- | --- | --- | --- | --- | --- | | | | 原 | 股份數目 | | | ( 請參閱上述 * 註 有投票權股 期 (日 / 月 / | | | | | | | | | 120 份百分比 年) | | | | | | | | | % 1 | | | DA20250928E00031 | 賀光啓 | 1101(L) | | 879,500(L | HKD 1.0000 | 425.493.860(L) | 39.17(L)26/09/2025 | | DA20250928E0003 ...

Core Insights - The recent launch of the Sichuan Super League (川超) has generated significant public interest, with ticket sales and attendance reaching impressive levels, indicating a strong local engagement with the event [2][3] - The economic impact of the league extends beyond sports, driving tourism, dining, and retail sectors, showcasing the concept of "ticket-root economy" where sports events serve as a catalyst for broader economic activity [3][9][19] Economic Impact - The opening match saw a ticket sales rate of 96.4%, with 22,240 seats sold out within seconds, and an additional 58 new and used cars sold on the same day, generating approximately 1.08 billion yuan in sales, a 103% year-on-year increase [2][3] - Local businesses, including food vendors and commercial complexes, reported significant revenue increases, with food stalls earning over 4 million yuan and nearby restaurants seeing average sales growth of over 15% [3][9] - The event has also spurred local tourism initiatives, with cities like Suining experiencing a 500% increase in online search volume, indicating a surge in interest and potential visitors [9][20] Cultural Engagement - The league has integrated local culture into its events, featuring unique attractions such as dinosaur displays and panda mascots, which enhance the overall experience and draw in crowds [4][10] - Social media engagement has been robust, with local media outlets leveraging platforms like Douyin to reach large audiences, further amplifying the event's visibility and cultural significance [6][11] Future Considerations - The long-term success of the league will depend on its ability to maintain momentum, attract consistent attendance, and convert the excitement of match days into sustained economic benefits for local communities [21][22] - The concept of "sports as a platform for cultural and economic exchange" is emphasized, suggesting that the true value lies in how well local economies can capitalize on the influx of visitors and engagement generated by the league [10][19]

Core Viewpoint - The lawsuit filed by a long-time customer of Xibei highlights issues of food safety and transparency in the restaurant industry, aiming to push for clearer regulations and consumer rights [1][4][17]. Group 1: Lawsuit Details - The plaintiff, Guo Chengxi, has a nine-year history as a customer of Xibei and has provided extensive evidence, including a detailed consumption record from June 2016 to September 2025, totaling over 8600 yuan [3][4]. - The lawsuit includes five main demands: public apologies, clear labeling of food ingredients, compensation for mental distress, punitive damages based on consumption, and coverage of legal costs [4][5]. - Evidence presented includes 18 pages of consumption records, advertisements, and photographs of misleading marketing practices, suggesting that Xibei has engaged in false advertising [5][6]. Group 2: Industry Implications - The case emphasizes the need for transparency in the food industry, particularly regarding the use of pre-packaged and frozen ingredients, which the plaintiff claims are not adequately disclosed [6][9]. - The ongoing public relations missteps by Xibei, including contradictory statements about their food offerings, have exacerbated consumer distrust [7][9]. - The article suggests that the resolution of this case could lead to more stringent food safety regulations and a shift towards greater transparency in the restaurant sector [10][14][17]. Group 3: Consumer Expectations - Consumers are increasingly demanding clarity about what they are purchasing, particularly in terms of ingredient sourcing and food preparation methods [9][12]. - The call for transparency is not just about compliance but about rebuilding trust between consumers and brands, which can be achieved through honest communication and clear labeling [12][18]. - The lawsuit reflects a broader consumer expectation for accountability and transparency in the food industry, pushing for a shift from emotional appeals to factual disclosures [12][17].

Core Viewpoint - The company Xibei is facing public backlash due to a controversial article published on its official WeChat account, which has led to negative reactions from netizens [1][8]. Group 1: Article Content and Public Reaction - The article titled "7-year-old Maomao: I thought I would never eat Xibei again" tells a sentimental story from the perspective of a child, Maomao, who insists on dining at Xibei despite his mother's concerns about recent online criticism [1][6]. - The article was perceived as overly emotional and outdated in terms of public relations strategy, potentially alienating consumers rather than resonating with them [8]. - Xibei has since deleted the article, indicating a recognition of the backlash it received [1]. Group 2: Public Relations Strategy - The article's release during a time of scrutiny over Xibei's food quality and pricing was seen as a misstep; effective public relations should focus on actions rather than emotional appeals [8][9]. - The company’s internal communication strategy may have been misaligned with external perceptions, as the article was intended for internal morale but was visible to the public [8]. - A more consumer-focused approach, understanding the criticisms and addressing them directly, could have mitigated the backlash and improved the company's public image [9]. Group 3: Future Considerations - The company needs to prioritize product quality and service to regain consumer trust, rather than relying on emotional narratives [9]. - A shift in focus from self-referential communication to understanding consumer perspectives is essential for effective crisis management [9].

Group 1: Core Insights - The recent apology from Xibei highlights the growing controversy surrounding the use of pre-prepared meals in the restaurant industry, as consumers express dissatisfaction over high prices for pre-made dishes [1][3] - The pre-prepared meal trend is reshaping dining experiences across various segments, driven by the need for cost reduction, quality standardization, and improved service efficiency in the restaurant sector [1][6] Group 2: Consumer Expectations - Consumers still hold a strong preference for freshly prepared meals, especially when paying premium prices, leading to a significant expectation gap [3][6] - The core issue is not the use of pre-prepared meals but the lack of transparency regarding their use, which consumers are increasingly demanding [3][4] Group 3: Transparency and Information Disclosure - The restaurant industry must establish transparent information disclosure mechanisms regarding the use of pre-prepared meals, including the extent of their use and the preparation methods involved [4][7] - Clear labeling on menus about whether dishes are freshly made or pre-prepared is essential for informed consumer choices [4][6] Group 4: Redefining Value in Dining - The controversy prompts a reevaluation of the core values of dining, questioning whether taste and safety should take precedence over traditional cooking methods [6][7] - Successful examples from other countries show that high-end dining and industrial production can coexist, provided there is a value proposition that aligns with pricing [6][7] Group 5: Regulatory Framework - There is currently a lack of mandatory labeling standards for pre-prepared meals in China, leading to market confusion and consumer rights issues [6][7] - Regulatory bodies need to expedite the establishment of definitions and labeling standards for pre-prepared meals to ensure fair competition and consumer protection [6][7] Group 6: Balancing Industrialization and Consumer Rights - The shift towards pre-prepared meals is inevitable, but it should not come at the expense of consumer rights and expectations [7][8] - Finding a balance between standardization and personalization, as well as efficiency and dining experience, is crucial for the future of the Chinese restaurant industry [7][8]

Company Overview - The founder of Yunnan Yunhaiyao Restaurant Management Co., Ltd., Zhao Han, passed away due to a sudden heart attack at the age of 40, which has garnered widespread attention [5]. - Zhao Han was instrumental in establishing the brand, opening over 100 restaurants in major cities such as Beijing, Shanghai, Guangzhou, and Shenzhen within a decade [5]. Leadership Changes - Following Zhao Han's passing, the company's board underwent adjustments, with Zhu Haiqin taking over as Chairman and CEO, assuming full responsibility for company decisions and management [3]. Industry Context - The restaurant industry has faced numerous challenges in recent years, prompting Yunhaiyao to explore various strategies, including brand collaborations and partnerships with popular media to attract new customers [3].

Core Viewpoint - The article discusses the public's reaction to the pre-prepared food controversy, emphasizing the need to differentiate between legitimate technological advancements in the food industry and illegal practices aimed at cost-cutting and profit maximization [2][3]. Group 1: Technology in Food Industry - The term "technology" in the food and catering sector refers to scientific advancements such as high-pressure sterilization, vacuum freeze-drying, membrane separation technology, and sterile packaging, which enhance food safety, quality, and production efficiency [2]. - Examples of beneficial technology include Tetra Pak packaging for liquid milk and cold chain logistics for fresh products, showcasing how technology can improve quality of life [2][3]. Group 2: Illegal Practices - "Henkai" refers to illegal practices that prioritize profit over consumer health, such as the misuse of preservatives and industrial gelatin, which pose direct risks to consumer health and disrupt market order [3]. - Such practices must be strictly prohibited and punished due to their harmful effects on consumers [3]. Group 3: Pre-prepared Food - Pre-prepared food exemplifies the necessity for standardized and industrialized production in the catering industry, especially in modern fast-paced lifestyles where fresh cooking for every meal is impractical [3][4]. - This approach enhances safety while effectively reducing costs, making dining out or convenient eating more accessible to the public [3]. Group 4: Consumer Needs and Technological Solutions - Consumers may need to compromise on taste and nutrition for safety, speed, and price when opting for pre-prepared food, highlighting the need for advanced technology to address these conflicting demands [4]. - Ensuring the quality of pre-prepared food and maintaining consumer rights to information are essential considerations [4]. Group 5: Overall Technological Impact - Technological advancements have significantly contributed to food supply, from agricultural practices to food processing, improving nutrition and ensuring food safety [5]. - The article argues that technology should not be demonized; instead, the industry should adopt beneficial practices while discarding harmful ones, promoting a safer and more sustainable food system [5].

Core Viewpoint - The article emphasizes the importance of distinguishing between beneficial technological applications in the food and beverage industry and harmful practices, advocating for a rational acceptance of technology while rejecting illegal activities [1][2][3] Group 1: Technology in Food and Beverage Industry - Technological advancements in the food industry, such as high-pressure sterilization and vacuum freeze-drying, are essential for improving food safety, quality, and production efficiency [1][2] - The use of technology in food production, like standardized production and cold chain logistics, enhances consumer experience and safety, making it a necessary aspect of modern dining [2][3] Group 2: Illegal Practices and Their Impact - "Harmful practices" refer to illegal activities aimed at reducing costs or extending shelf life through the misuse of additives, which pose direct health risks to consumers and disrupt market order [2][3] - Strict measures are necessary to combat these illegal practices, as they undermine consumer health and safety [2] Group 3: Consumer Needs and Technological Solutions - Pre-prepared meals meet consumer demands for safety, speed, and affordability, although they may compromise taste and nutrition, highlighting the need for advanced technology to address these trade-offs [3] - The article argues that technology should not be demonized, as it plays a crucial role in ensuring food supply and safety from production to consumption [3] Group 4: Future Directions - The industry should focus on adopting beneficial technologies while establishing robust regulatory frameworks to prevent harmful practices, ensuring a safe and sustainable food environment [3]