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].

Core Viewpoint - The company Xibei is facing a public relations crisis following the controversy involving Luo Yonghao, despite a recent announcement of a "ceasefire" between them. The impact on customer traffic and sales is being closely monitored. Group 1: Customer Traffic and Sales Impact - Xibei's sales have reportedly decreased by 10% to 15% compared to the previous week, indicating a slight decline in customer traffic [1] - Despite the controversy, a visit to a Shanghai location showed that customer traffic increased during the lunch hour, with the restaurant reaching full capacity around noon [1] - Some customers expressed loyalty to Xibei, stating that they would continue to dine there despite the ongoing issues, while others were more critical and indicated they would not return [1][3] Group 2: Operational Changes - Xibei has announced a nationwide suspension of kitchen tours to ensure normal operations amid the controversy [4] - The company has also decided to remove the "Luo Yonghao" menu from its offerings, which included 13 dishes, with one dish exclusive to Beijing [4] - The store manager explained that the kitchen setup is older and retains a cooking area, which is not common in most of Xibei's newer locations [2] Group 3: Product Quality and Supply Chain - The store manager defended the use of frozen broccoli, stating that it is organic and that the company relies on bulk purchasing to ensure supply, as fresh sourcing daily would be insufficient [3] - The kitchen was noted to have various frozen ingredients, including a specific sauce that requires storage at -18 degrees Celsius [2]

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei Group has led to mixed impacts on customer traffic in Xibei restaurants, with some locations experiencing a decline while others see an increase [3][4]. Group 1: Customer Traffic Changes - Some Xibei locations reported a decrease in customer traffic by approximately 20% following the Luo Yonghao incident, with staff at the Rudi Huoli City store noting that there was no need to queue for tables [3]. - The Sanlin store indicated a 10% drop in customer traffic, while the Shanghai Center store reported a 10% increase compared to the previous weekend [3]. Group 2: Consumer Sentiment - Consumer opinions are divided; some patrons continue to support Xibei, citing acceptable taste and a willingness to try pre-prepared dishes, while others express a preference for freshly cooked alternatives at similar price points [3]. - A customer mentioned that they frequently visit Xibei with their children and are open to pre-prepared meals, indicating a level of brand loyalty despite the controversy [3]. Group 3: Product Quality Assurance - In response to concerns about the shelf life of the organic broccoli used in children's meals, staff clarified that the broccoli has a production date of late August and emphasized the use of organic produce sourced from Gansu [4]. - The Shanghai Center store staff explained that they utilize freezing technology to preserve nutritional value and ensure that vegetables are delivered fresh every few days [4].

Core Viewpoint - The ongoing dispute between well-known figure Luo Yonghao and the restaurant brand Xibei highlights the challenges of standardization and consumer perception in the industrialization of China's catering industry [2][5]. Group 1: Dispute Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, calling for transparency regarding the use of such items in restaurants [2][3]. - Xibei's founder, Jia Guolong, responded by stating that the dishes served to Luo's group were not pre-prepared and emphasized the restaurant's commitment to quality and transparency [2][3]. - Xibei announced that all its 370 locations would open their kitchens for customer visits to demonstrate the cooking processes [2][3]. Group 2: Definition and Standards - The definition of pre-prepared dishes is a central issue, with a new regulation set to clarify what constitutes such dishes, excluding certain items like staple foods and those prepared in central kitchens [7][9]. - Consumers generally perceive any dish that is pre-processed and not made from scratch on-site as a "pre-prepared dish," leading to a gap in understanding between consumers and the restaurant industry [9]. Group 3: Market Dynamics and Consumer Sentiment - Xibei has been exploring the pre-prepared dish market since 2019, investing significantly in central kitchen facilities to maintain quality across its numerous locations [10]. - Despite the investment, Xibei faces challenges, including a decline in customer traffic and revenue, attributed to the ongoing public scrutiny and criticism from Luo Yonghao [11][16]. - Consumer resistance to pre-prepared dishes is largely driven by price concerns, with many feeling that the cost does not match the perceived value of such offerings [15][16]. Group 4: Regulatory and Industry Implications - The controversy has prompted discussions about consumer rights, particularly the right to know about the use of pre-prepared dishes in restaurants [12][17]. - The industry is moving towards greater regulation, with national standards for pre-prepared dishes being developed, indicating a shift towards more structured market practices [19].

Core Insights - The 9th China Beijing Cuisine Food Culture Festival has commenced in Beijing, featuring nearly 80 exhibitors and over 500 types of food, highlighting the city's culinary heritage and international flavors [1][4] - There is a significant increase in consumer interest in authentic Beijing cuisine, with search volumes reaching nearly 20 million, a 30% year-on-year growth [3] - The festival coincides with the China International Fair for Trade in Services and spans from mid-September to the end of October, covering major holidays [1] Consumer Trends - The demand for authentic Beijing flavors is evident, with a 43% year-on-year increase in orders from out-of-town visitors for Beijing cuisine [4] - Consumers are willing to pay a premium of over 18% for authentic Beijing dishes, indicating strong market potential [4] - Online sales of traditional Beijing products, such as over 1 million cups of milk skin yogurt and 15 million orders of Peking duck, demonstrate robust consumer engagement [4] Event Highlights - The festival features the "2025 China Beijing Cuisine Best-Selling Dishes TOP 10," which includes iconic dishes like Peking duck and Beijing hot pot [4] - The event is supported by various organizations, including the Beijing Municipal Bureau of Commerce and the Beijing Culinary Association, emphasizing its significance in promoting Beijing's culinary culture [4] - The festival is part of the broader initiative to establish Beijing as an international food capital, with its inception dating back to 2017 [4]

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes at Xibei has sparked significant public debate, particularly following criticism from prominent figures like Luo Yonghao, who called for transparency in the restaurant industry regarding the use of pre-prepared ingredients [4][10][30]. Group 1: Controversy and Response - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes, prompting Xibei's founder, Jia Guolong, to deny these claims and assert that all dishes have specific preparation standards [6][10]. - In response to the controversy, Xibei launched a "Luo Yonghao Menu" with a guarantee of satisfaction, allowing customers to observe the cooking process in their restaurants [8][10]. - The debate highlights a broader consumer confusion regarding the extent of pre-prepared ingredients in restaurant dishes, with many consumers unable to discern the level of processing involved [9][10]. Group 2: Market Position and Pricing - Despite a general decline in restaurant prices, Xibei has maintained a higher average price point, with a per capita spending of 83.66 yuan, significantly above competitors like Jiumaojiu and Baixing Kitchen [14][15]. - Xibei has expanded its market presence, operating 382 locations, while competitors have fewer outlets, indicating a strong brand positioning in the market [13][14]. - The restaurant's focus on family dining, particularly targeting parents of young children, has contributed to its sustained customer base, despite criticisms of high prices [16][44]. Group 3: Children's Menu Strategy - Xibei has successfully tapped into the children's dining market, offering specialized children's meals and services that cater to families, which has become a significant growth area [19][45]. - The children's menu is designed to attract families, with a focus on nutritional standards and appealing presentation, although the profit margins on these meals are reportedly lower than adult meals [45][46]. - The children's dining market in China is projected to grow significantly, with estimates suggesting it could reach a scale of 500 billion yuan in the coming years, making it a competitive space for various brands [48][49]. Group 4: Industry Challenges - The restaurant industry is facing challenges due to increased competition and a saturated market, with many new entrants leading to a decline in demand for traditional dining experiences [29][30]. - Xibei's sales have reportedly declined by approximately 10% in 2024 compared to the previous year, indicating the impact of broader market trends on its performance [30][32]. - The perception of Xibei as "expensive and not worth it" is compounded by the ongoing debate about the use of pre-prepared ingredients, which could affect consumer trust and brand loyalty [34][35].

Core Viewpoint - The discussion revolves around whether the dishes served at Xibei restaurants are considered pre-prepared meals, with the China Chain Store & Franchise Association having previously provided clarity on this matter [1][2]. Group 1: Industry Insights - According to the "2022 China Chain Catering Industry Report," the use of pre-prepared meals by catering enterprises can reduce overall costs by 8% [7]. - An increasing number of catering businesses are adopting pre-prepared meals through central kitchens or partnerships with pre-prepared meal producers, with leading chain restaurants showing a high usage rate of over 80% [7]. - The rising chain rate in China's catering industry is expected to drive B-end chain restaurants to expand their application of pre-prepared meal products, contributing to the maturation of the entire pre-prepared meal supply chain [7]. Group 2: Company Response - In response to the allegations, Xibei's management conducted a live broadcast on September 11, showcasing the entire kitchen operation process, including ingredient handling, cooking, and serving [7]. - During the live stream, Xibei's team displayed various ingredients and packaging, including a bagged chicken soup product, asserting that these items comply with new regulations and do not fall under the category of pre-prepared meals [10]. - Xibei's founder, Jia Guolong, emphasized that according to national regulations, none of their dishes are classified as pre-prepared meals, asserting that they are 100% freshly made [10]. Group 3: Company Background - Xibei, originally known as "Xibei Youmian Village," was founded by Jia Guolong in November 2001 and is headquartered in Beijing, specializing in Chinese casual dining and Northwest cuisine [13]. - The brand traces its origins back to a small eatery in Inner Mongolia in 1988, with formal registration occurring in 1993 [13]. - Xibei plans to complete an IPO by 2026, aiming to achieve a market value exceeding 100 billion [13].