Core Viewpoint - The recent controversy between Xibei Catering and Luo Yonghao regarding pre-prepared dishes has garnered significant attention, leading to operational adjustments and a decline in customer traffic and revenue for Xibei [1][5]. Group 1: Company Response and Impact - Xibei issued an apology on September 15, stating it would adjust its central kitchen processing to in-store cooking, with nine adjustments to be completed by October 1 [1]. - Despite the controversy, a pre-prepared dish supplier in Chongqing reported stable order volumes, serving around 50 clients without any new demands or inquiries from customers [1][10]. - Xibei's revenue dropped by approximately 20% to 30% in both dine-in and takeout services during the recent weekend, with total daily revenue falling from around 50,000 yuan to 40,000 yuan [5][7]. Group 2: Consumer Perception and Industry Standards - The definition of pre-prepared dishes varies significantly between official standards and consumer perceptions, with many consumers considering any standardized, industrially pre-processed food as pre-prepared [8][11]. - Some local restaurant owners in Chongqing express skepticism towards pre-prepared dishes, citing concerns over freshness and health, and prefer to use fresh ingredients [10][12]. - Consumers emphasize the importance of being informed about whether a dish is pre-prepared, advocating for transparency from restaurants regarding their use of such products [10][13]. Group 3: Expert Opinions on Pre-prepared Dishes - Experts argue that there is a disconnect between regulatory definitions and consumer understanding of pre-prepared dishes, suggesting that consumer perspectives should guide the interpretation of what constitutes pre-prepared food [11][12]. - Concerns about food safety and the potential for misuse of pre-prepared dishes in restaurants have been raised, with calls for stricter regulations and clearer labeling [12][14]. - The anticipation for unified national standards for pre-prepared dishes is growing, with a draft standard expected to be publicly reviewed soon, aiming to create a fairer consumer environment [14].

Group 1: 罗永浩 - 罗永浩, born in 1972, dropped out of high school due to dissatisfaction with the education system, which led him to work in construction and connect with laborers [1] - He has a background in selling health products and has been involved in technology and internet ventures, including a failed IT project and successful live-streaming sales [2][5] - His popularity surged during the internet era, with his teaching videos going viral, showcasing his humorous style [4] Group 2: 西贝 - 西贝 started as a restaurant serving Inner Mongolian cuisine but has evolved into a higher-end dining experience, attracting a full customer base despite rising prices [6] - The introduction of children's meals has been a strategic move, catering to modern consumer trends where parents seek healthy options for their children [7] Group 3: 华与华 - 华与华 emphasizes simplicity and consistency in their approach, often securing long-term contracts worth 6 million annually through extensive advertising [8] - Their marketing strategy revolves around the concept of "super symbols," which combines familiar ancient symbols with modern design to resonate with the public without the need for education [9][10] - The company is noted for not participating in competitive bidding, a practice that is envied by others in the management consulting and software sectors [11]

Core Viewpoint - The company, Xibei, issued an apology that was perceived as insincere due to its phrasing, which suggested that customers were at fault for their dissatisfaction, rather than acknowledging the company's shortcomings [1] Group 1: Apology and Customer Perception - The apology letter was sent twice, but the language used diminished its sincerity, leading to negative reactions from customers [1] - Customers expressed that they do not intend to "abuse" the business, but rather expect value and transparency in their dining experience [1] Group 2: Expectations for Change - Consumers are looking for Xibei to implement clear timelines and roadmaps for improvements in food cost, preparation processes, and service quality [1] - A genuine apology should lead to systemic changes within the company, rather than being a mere public relations tactic [1]

Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, leading to an apology and a commitment to improve customer experience through adjustments in food preparation methods by October 1, 2025 [1][3]. Group 1: Adjustments to Food Preparation - Xibei will switch all dishes cooked with soybean oil to non-GMO soybean oil [1]. - The beef sauce for children's rice will be prepared fresh at the store instead of pre-made [1]. - The beef patties for children's meals will be made fresh on-site [1]. - The cod fish strips will be replaced with fresh, whole yellow croaker, prepared on-site [1]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1]. - The pork chop dish will use fresh pork ribs instead of semi-finished products, cooked on-site [1]. - The braised meat in the flaky meat sandwich will be prepared fresh at the store [1]. - The shredded spicy chicken will be cooked fresh at the store [1]. - The oatmeal millet porridge will be freshly made with real pumpkin slices [1]. Group 2: Customer Engagement and Transparency - Xibei encourages customers to continue providing feedback and suggestions for improvement [3]. - The founder of Xibei, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful peers [3]. - The company invites customers to supervise the improvement measures and promises to keep them updated on changes [3]. Group 3: Public Reaction - Following the apology letter, there was a notable public reaction, with some consumers expressing dissatisfaction with the company's response [5]. - Notable figures, such as Luo Yonghao, questioned the sincerity of the apology, indicating a broader scrutiny of the company's communication [4].

Core Viewpoint - The company Xibei issued an apology on September 15, acknowledging a significant gap between its production processes and customer expectations, particularly in response to recent criticisms regarding the use of pre-prepared dishes in its restaurants [1][4]. Group 1: Company Response - Xibei plans to improve its food preparation methods by transitioning from centralized kitchen pre-processing to on-site cooking at its restaurants by October 1 [3]. - Specific changes include using non-GMO soybean oil for all dishes cooked with soybean oil, preparing children's beef rice dishes on-site, and switching from semi-finished pork chops to fresh pork ribs cooked at the restaurant [3]. - The company is actively communicating with suppliers to shorten product shelf life while ensuring food safety and inventory turnover [3]. Group 2: Background of the Incident - The controversy began on September 11 when influencer Luo Yonghao criticized Xibei for allegedly serving mostly pre-prepared dishes, calling it "disgusting" given the high prices [4]. - Xibei's founder, Jia Guolong, initially denied the claims and threatened legal action against Luo, asserting that the restaurant does not use pre-prepared dishes [4]. - Following media reports revealing the use of pre-processed ingredients in Xibei's kitchens, the company suspended kitchen tours to maintain food safety standards [5]. Group 3: Support and Public Perception - Despite the backlash, Yu Donglai, founder of the supporting company Pang Donglai, expressed confidence in Xibei's ability to address the issues and urged the public to help rather than harm the business [3][5]. - Jia Guolong acknowledged the need for transparency and indicated a willingness to learn from Pang Donglai's practices [3][5].

Core Viewpoint - Xibei has issued an apology regarding the pre-prepared food incident, acknowledging the concerns and criticisms from customers and committing to improve its food preparation processes to better meet customer expectations [2][5][10] Summary by Relevant Sections Apology and Customer Engagement - Xibei expresses deep apologies for the inconvenience and concerns caused to customers, thanking those who provided feedback and suggestions [10][18] - The company emphasizes its commitment to food safety and adherence to national laws and regulations [11] Changes in Food Preparation - Xibei plans to transition food preparation from a central kitchen to in-store cooking by October 1, 2025, to enhance customer experience [12][13] - Specific adjustments include: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [13] 2. Preparing children's meals, such as beef rice and beef patties, on-site [19] 3. Using fresh fish and meat for dishes like fried fish and lamb skewers, prepared in-store [19] 4. Making oatmeal porridge with fresh pumpkin slices instead of pre-made pumpkin puree [19] Transparency and Continuous Improvement - Xibei commits to transparency in its operations, inviting customers to supervise the improvement measures and promising to keep them updated on changes [17][18] - The company acknowledges that the planned improvements are just the beginning and welcomes ongoing customer feedback for further enhancements [15]

Core Viewpoint - Xibei has announced a series of changes in response to public criticism regarding the use of pre-prepared dishes, committing to improve food preparation practices by transitioning from central kitchen processing to in-store cooking by October 1, 2025 [1][3][4] Summary by Relevant Sections Company Response - Xibei's founder, Jia Guolong, issued an apology and acknowledged the need for improvement, stating that the company will adopt a transparent approach and learn from competitors [1][4] - The company plans to implement nine specific changes to its menu and food preparation methods by the deadline [3][4] Planned Changes - All dishes using soybean oil will switch to non-GMO soybean oil - Children's meals will be prepared on-site rather than using pre-prepared ingredients - Specific adjustments include: - Beef rice and sauce will be stir-fried in-store - Beef patties will be made fresh on-site - Fish will be cut and cooked fresh at the restaurant - Lamb skewers will be prepared fresh at the restaurant - Pork in sauerkraut will be cooked fresh - Various other dishes will also transition to fresh preparation methods [3][4] Market Reaction - The controversy has sparked increased interest in the pre-prepared food sector, with related stocks experiencing significant gains, such as Gai Shi Food rising over 10% [1]

Core Viewpoint - Xibei has issued an apology to customers acknowledging the gap between its production processes and customer expectations, and it is committed to making improvements to enhance customer experience [1][15]. Group 1: Apology and Commitment - Xibei expresses deep regret for the concerns and confusion caused to customers and appreciates the feedback received [1][15]. - The company reassures customers that it adheres to strict food safety standards and complies with national laws and regulations [2][17]. Group 2: Improvement Measures - Xibei is actively working on addressing customer concerns by adjusting its food preparation processes, moving from centralized kitchen operations to on-site cooking at stores [3][17]. - By October 1, 2025, Xibei will implement several changes across its nationwide stores, including: 1. Switching to non-GMO soybean oil for all dishes that currently use soybean oil [4][17]. 2. Preparing children's meal beef sauce on-site instead of using pre-made products [5][17]. 3. Making children's beef patties fresh at the store [6][17]. 4. Using whole yellow croaker for children's fish sticks, prepared fresh at the store [7][17]. 5. Preparing lamb skewers fresh at the store [8][17]. 6. Cooking pork ribs fresh at the store for the pork and sauerkraut dish [9][17]. 7. Preparing braised meat for the meat sandwich fresh at the store [10][17]. 8. Cooking shredded chicken fresh at the store for the spicy chicken dish [11][17]. 9. Making oatmeal millet porridge fresh at the store with added fresh pumpkin slices [12][17]. Group 3: Ongoing Engagement and Transparency - Xibei acknowledges that the planned improvements are insufficient and invites customers to continue providing suggestions for further enhancements [13][15]. - The founder of Xibei, Jia Guolong, emphasizes a customer-centric approach, stating that the company will adapt based on customer feedback [14][15]. - Xibei commits to transparency in its operations and encourages customers to monitor the implementation of its improvement measures [15][20].

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 impact of recent controversies involving the restaurant chain Xibei and its association with entrepreneur Luo Yonghao, highlighting a slight decline in customer traffic and sales, while also noting that some locations have seen an increase in foot traffic compared to the previous week [1][10]. Group 1: Customer Traffic and Sales Impact - Xibei's sales have reportedly decreased by 10% to 15% compared to the previous week, indicating a negative impact from the ongoing controversy [3]. - Despite the controversy, some customers remain loyal, with a significant portion of diners being families, suggesting that the brand still retains a core customer base [4][10]. - The article notes that while some locations experienced a decline in traffic, others reported an increase compared to the previous weekend, indicating mixed results across different stores [9]. Group 2: Operational Changes and Menu Adjustments - Following the controversy, Xibei announced a nationwide suspension of kitchen tours and the removal of the "Luo Yonghao menu" from its offerings [10][11]. - The store manager explained that the kitchen setup in the Shanghai location is older, with a visible cooking area, which is not the case for most of Xibei's newer locations [6]. - The article highlights the presence of frozen ingredients in the kitchen, including a controversial frozen broccoli product, which has drawn criticism due to its long shelf life [9].