Core Viewpoint - The incident involving Xibei and the criticism from Luo Yonghao regarding the use of pre-prepared dishes has escalated into a significant public relations crisis for the company, highlighting the disconnect between industry standards and consumer perceptions [1][2][4]. Summary by Sections Incident Overview - Luo Yonghao's social media post on September 10, 2025, claiming that Xibei's dishes are mostly pre-prepared and overpriced, sparked a widespread backlash [1]. - Xibei's response, including a lawsuit against Luo and attempts to clarify their use of pre-prepared dishes, failed to mitigate the negative sentiment [1][2]. Consumer Perception and Expectations - There exists a gap between the official definitions of pre-prepared dishes and consumer understanding, leading to confusion and dissatisfaction among customers [2][4]. - The perception of value and pricing is subjective, and Xibei's insistence that their offerings are not expensive does not align with consumer sentiment [2]. Information Echo Chamber - The company's leadership, particularly Jia Guolong, is criticized for being trapped in an "information echo chamber," receiving mostly supportive feedback from close associates rather than genuine market insights [3][4]. - This phenomenon is common in mature private enterprises, where decision-makers may become disconnected from the realities of consumer sentiment [3]. Crisis Management and Recommendations - The crisis illustrates the importance of understanding consumer sentiment and the need for transparency in communication regarding product offerings [4][5]. - Recommendations include establishing a more diverse feedback system, engaging directly with customers, and utilizing data analytics to better understand market trends and consumer preferences [5][6]. Moving Forward - Xibei must learn from this incident to reform its organizational structure, allowing for more inclusive decision-making processes that consider consumer feedback [6]. - The company should focus on building genuine relationships with customers, emphasizing transparency and responsiveness to feedback to regain trust and improve its market position [6].

Core Viewpoint - The Chinese government is implementing a series of policies to expand service consumption, aiming to transition from goods to service-oriented consumption as GDP per capita approaches $15,000, with a focus on attracting quality service resources and enhancing supply-side quality [1][6][7]. Group 1: Policy Measures - The newly released measures include 19 specific tasks across various sectors such as cultural venues, sports events, education, high-end healthcare, and leisure tourism, indicating a favorable policy environment for service consumption industries [1][6]. - A "1+N" policy system has been established, with over 30 related policy documents already issued to support service consumption [1][6]. Group 2: Digital and AI Integration - The government is promoting the integration of artificial intelligence in consumption, with initiatives to develop new products and scenarios in digital consumption, leveraging technologies like 5G, IoT, and big data [3][5]. - The 2025 "E-TOWN Robot Consumption Festival" showcased significant sales in robotic products, indicating a growing market for AI-driven consumer solutions [3]. Group 3: International and Domestic Market Strategies - The measures emphasize a dual approach of increasing foreign investment while reducing domestic restrictions in sectors like high-end healthcare and leisure, aiming to enhance service supply and stimulate market vitality [6][7]. - The expected increase in inbound tourism, with projections of 1.3 billion visitors and $94.2 billion in spending by 2024, highlights the potential for growth in service consumption related to international travel [7][8]. Group 4: Consumer Experience Enhancements - Initiatives to improve the consumer experience for international travelers include multilingual support at airports and the introduction of tax refund stores, aimed at attracting more foreign tourists [8]. - The focus on enhancing service processes in airports and online travel platforms is part of a broader strategy to provide efficient and convenient experiences for international visitors [7][8].

Core Insights - The article highlights the 95th anniversary celebration of Fengze Garden, a brand under Quanjude, which is recognized as a time-honored brand and a non-material cultural heritage of Beijing [1] - During the celebration, Fengze Garden launched a series of "Master Recommended Dishes" that blend traditional and modern flavors, offering discounts to consumers dining in-store [1] - The event also featured the opening of a historical cultural corridor showcasing non-material cultural heritage, including silver tableware and old menus, promoting the integration of culture and tourism [1] - Quanjude emphasizes cultural confidence and craftsmanship spirit as the foundation for the revitalization strategy of time-honored brands, aiming to better inherit and develop Shandong cuisine culture [1]

Group 1 - Yum China (09987) announced a share buyback on September 16, 2025, spending HKD 6.266 million to repurchase 17,900 shares at a price range of HKD 341 to HKD 351.8 per share [1] - On the same day, the company also repurchased 71,400 shares for USD 320,000, with a price range of USD 44.61 to USD 45.33 per share [1] - Additionally, Yum China canceled 72,900 shares that had been repurchased [1]

Core Viewpoint - The company emphasizes that all its dishes are prepared fresh on-site, ensuring quality and brand integrity in response to recent public concerns regarding pre-prepared meals [1] Company Response - The company confirmed on September 17 that all dishes are "made to order," with strict quality control by the head chef for each dish [1] - The company reassured customers that they will only taste dishes that reflect the brand's unique flavors and quality standards [1]

Group 1 - The incident involved a customer at a West Restaurant who witnessed another table using public chopsticks to feed a dog, raising concerns about hygiene in a family dining environment [1] - The restaurant has a policy prohibiting pets, except for service animals, and acknowledged that staff oversight allowed the situation to occur during a busy dining period [1] - Following the incident, the restaurant disposed of all utensils and linens used by the offending customers and conducted a thorough disinfection of the premises, with video documentation of the process [1] Group 2 - The customer who reported the incident sought clarification on the restaurant's pet policy and whether using public chopsticks to feed a dog was a violation [1] - The restaurant's management emphasized that immediate actions were taken to address the situation after being informed by other patrons [1]

Core Viewpoint - The article discusses the rising popularity of "pre-made dishes" in the food industry, sparked by a public debate between two prominent figures, Lao Luo and Xi Bei, regarding the authenticity and quality of such products [1] Group 1: Definition and Perception of Pre-made Dishes - The article questions whether Xi Bei's offerings can be classified as pre-made dishes and explores the extent to which consumers unknowingly consume pre-made foods [1] - It highlights the challenges consumers face in distinguishing between freshly prepared meals and pre-made options when dining out [1] Group 2: Industry Trends and Consumer Behavior - The discussion reflects a broader trend in the food industry where convenience and shelf-life, such as an 18-month shelf life for certain products, are becoming increasingly important to consumers [1] - The article suggests that the perception of quality in food preparation is shifting, with many consumers unaware of the processes behind their meals [1]

Core Points - A recent incident at a Xibei restaurant in Wenzhou raised concerns about dining safety when a customer reported that other diners brought a pet dog into the restaurant and fed it using chopsticks provided by the restaurant [2][3] - The restaurant management acknowledged that there is a policy against pets in the establishment, but staff oversight allowed the situation to occur during a busy dining period [3][4] - Following the incident, the restaurant disposed of all utensils and linens used by the pet owners and conducted a thorough sanitation of the premises [4] Company Response - The restaurant's management stated that they have taken immediate measures to prevent similar incidents in the future, including staff training to monitor for pets entering the restaurant [4] - Xibei has emphasized its commitment to family dining experiences, with a focus on children's meals, which have become a significant growth area for the company [4][7] - The company plans to enhance transparency and customer engagement regarding its food preparation processes, particularly for children's meals, in response to recent public scrutiny [7] Business Context - Xibei operates nearly 400 locations across 62 cities in China and has recently expanded internationally with a new location in Los Angeles [7] - The company aims to position itself as the preferred dining choice for families in various city tiers, aligning with its branding as a "family gathering restaurant" [7]

"这是亲子主题餐厅，当时店里还有不少带孩子的家庭，狗和孩子共处用餐环境，还用 公筷喂狗，我特别担心卫生问题 ，谁能保证这双喂过狗的筷子 不会用到我的头上呢 ？" 陈先生说，他当即找到餐厅店长反映情况，询问是否能确保涉事筷子未接触其他餐具，以及餐厅为何允许宠物入内。 但店长 当时表示 "没有不让带宠物的政策" ，未给出进一步解决方案。 2025.09. 17 本文字数：1099，阅读时长大约2分钟 来源 | 温州晚报 近日 ， 陈先生 带着孩子 去一家亲子主题的 西贝餐厅就餐。用餐过程中，两名顾客带着一只宠物狗进入餐厅，不仅将狗放在餐椅上，待菜品上桌后， 还 直接用餐厅提供的筷子夹菜喂狗。 为此，陈先生对用餐环境安全提出质疑。 "我不要赔偿，就想知道餐厅让宠物进到底合不合规？用公筷喂狗算不算违规？"陈先生说，他既盼主管部门 明确相关规定，也希望商家加强管理，保障用餐环境安全。 微信编辑 | 苏小 第一财经持续追踪财经热点。若您掌握公司动态、行业趋势、金融事件等有价值的线索，欢迎提供。 专用邮箱： bianjibu@yicai.com （注：我们会对线索进行核实。您的隐私将严格保密。） 推荐阅读 "嘎子谢孟伟"公 ...

Core Viewpoint - The competition between Luo Yonghao and Xibei has highlighted the importance of transparency in the prepared food industry, with consumers increasingly concerned about the authenticity of prepared dishes rather than the outcome of the rivalry [1][3] Group 1: Company Insights - Lao Xiang Ji is identified as the biggest winner in the recent competition, having previously faced scrutiny over prepared dishes but proactively addressed consumer concerns through transparency [3][12] - Lao Xiang Ji's menu includes 119 main dishes, with 70.6% made fresh in-house, 27.7% semi-prepared, and 1.7% fully prepared, showcasing a commitment to clarity in food sourcing and preparation [6][12] - The company has implemented a transparent sourcing and preparation process, including a detailed report on ingredients and cooking methods, which has been positively received by consumers [6][10] Group 2: Industry Trends - The trend towards transparency in the prepared food sector is seen as a response to increasing regulatory scrutiny and consumer demand for clarity regarding food origins [16][19] - The upcoming national standards for prepared foods, led by the National Health Commission, aim to unify definitions and improve consumer understanding, which could reshape the industry landscape [18][19] - Despite challenges such as increased costs and consumer misconceptions about prepared foods, the overall trend towards transparency is viewed as irreversible, with companies encouraged to embrace it as an opportunity [23][24]