Core Viewpoint - The article discusses the recent challenges faced by the restaurant chain Xibei, highlighting a significant drop in customer traffic and revenue due to online controversies and public perception issues [1][3][7]. Group 1: Impact on Business - Xibei's daily revenue has decreased by 20,000 to 30,000 yuan, nearly halving its usual earnings [7]. - The restaurant's customer traffic has also seen a significant decline, with many tables remaining empty during peak hours [1][7]. - Online controversies have led to a 50% drop in both dine-in and takeout orders [9]. Group 2: Employee Response and Company Culture - The head chef, who has worked at Xibei for nearly 20 years, expressed feelings of unfairness regarding the recent public scrutiny [3][42]. - An online meeting involving 18,000 employees was held to address concerns and feedback, indicating a transparent communication approach within the company [3][42]. - Employees are committed to maintaining high standards for food safety and quality, with no reported major health issues among staff over the years [11][43]. Group 3: Food Quality and Preparation Practices - Xibei emphasizes that it does not use pre-prepared meals but rather employs a "process pre-preparation" method, ensuring that all food is freshly cooked [35][42]. - The restaurant uses frozen ingredients with long shelf lives, which are stored and handled according to strict food safety standards [16][20]. - The head chef clarified that the food preparation process involves multiple steps, including thawing and cooking, rather than serving pre-packaged meals [30][35]. Group 4: Customer Perception and Market Position - Customer feedback has been mixed, with some expressing dissatisfaction with the taste and pricing of the food [4][14]. - The article highlights a disconnect between the restaurant's efforts to maintain quality and the public's perception influenced by recent controversies [3][4]. - The head chef encourages consumers to visit the restaurant and observe the food preparation process to alleviate concerns about food quality [44].

Core Viewpoint - The debate surrounding pre-prepared meals in the restaurant industry highlights the tension between industrialized food products and traditional hand-crafted meals, with the expectation that pre-prepared meals will continue to evolve and gain popularity despite criticisms [1]. Group 1: Industry Trends - A significant majority of restaurants, approximately 90%, utilize pre-prepared meals across various categories, driven by the need for quick service, cost control, and simplified kitchen operations [4]. - The industrialization of the restaurant sector has led to a loss of traditional cooking methods and personalization, as consumers increasingly favor convenience over authenticity [4]. - The willingness of consumers to pay a premium for fresh, hand-crafted meals is limited, particularly in China, where labor supply dynamics and economic conditions affect service pricing [4][6]. Group 2: Market Dynamics - The prevalence of pre-prepared meals has created a market where many establishments charge hand-crafted prices for industrial products, leading to consumer dissatisfaction [4]. - The restaurant industry's low profit margins raise questions about the effectiveness of current pricing strategies and the potential for differentiation in a market dominated by industrialized offerings [6][7]. - The high turnover rate of restaurant staff necessitates the use of standardized, pre-prepared products, further entrenching industrialization within the sector [7]. Group 3: Consumer Behavior - Consumers are often unaware of the quality differences between pre-prepared and freshly made meals, complicating their purchasing decisions and leading to a reliance on lower-cost industrial products [4][6]. - The perception of value in dining experiences is evolving, particularly among younger generations in urban areas, who are increasingly willing to pay for differentiated, quality offerings [7].

Core Viewpoint - The article discusses the ongoing conflict between the company Xibei and influencer Luo Yonghao, highlighting the impact of social media on business reputation and revenue, as well as the company's commitment to transparency and quality in its operations [6][30][54]. Group 1: Company Background and Crisis - Xibei was founded in 1988 and currently operates over 370 stores with more than 18,000 employees, generating revenue of 6.2 billion yuan in 2023 [6]. - The company is facing its largest external crisis due to Luo Yonghao's accusations regarding the quality of its food, leading to a significant drop in customer traffic and daily revenue losses estimated at 1 million yuan on September 10 and 11, and projected losses of 2 to 3 million yuan on September 12 [11][30]. Group 2: Response to Accusations - The CEO of Xibei, Jia Guolong, expressed his determination to pursue legal action against Luo Yonghao, emphasizing the importance of clarifying the truth despite the potential short-term impact on business [17][18]. - Jia stated that the company has a commitment to customer satisfaction, offering refunds if customers are dissatisfied with their meals, and has historically handled customer complaints with apologies and compensation [23]. Group 3: Quality and Pre-prepared Food - Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared meals as defined by industry standards, distinguishing between pre-preparation and pre-prepared food [42][49]. - The company has faced misconceptions about pre-prepared food, with Jia advocating for quality standards rather than categorizing food simply as pre-prepared or freshly made [52][53]. Group 4: Future Outlook - Despite the current crisis, Jia believes that overcoming this challenge will enhance the company's organizational capabilities and improve its operations [36]. - The company aims to focus on customer experience and quality assurance moving forward, with a commitment to addressing any legitimate issues raised by customers [55].

Group 1 - The core conflict involves Luo Yonghao and the restaurant brand Xibei, with Luo advocating for transparency in the prepared food market to protect consumer rights [2][5] - On September 12, Xibei held a company-wide meeting titled "Xibei's 18,000 Partners vs. Luo Yonghao" to motivate staff and ensure quality service [4] - Xibei currently operates over 370 direct stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [7] Group 2 - Luo Yonghao responded to the situation by sharing a screenshot of Xibei's meeting on social media, questioning whether Xibei recognized its own issues [5] - Xibei's official spokesperson confirmed the meeting took place but did not provide further comments from the founder, Jia Guolong [6]

罗永浩吐槽西贝事件持续发酵，其中有一个明显的变化，起先罗永浩说西贝用预制菜，又贵又恶心；此 后说不反对预制菜，要推动预制菜透明化，维护消费者知情权。 正如今天的蔬菜和粮食，绝大多数都用了农药和化肥。不用农药和化肥的有机蔬菜、有机粮食，大家都 知道好，营养健康，但是生产周期长，产量低，价格贵，无法规模化，注定是小众市场，无法进入普通 人的厨房。 符合国家标准的预制菜，能解决大多数消费者的吃饭问题，可以尽快吃上一口热饭菜，起的是保底作 用，老罗自己经历过缺衣少穿的时代，年少时能吃到病死猪肉做成的酱肉已经是幸运，现在不缺吃穿去 吐槽预制菜恶心，未免有点脱离一线了。 餐馆使用预制菜是大势所趋，既要快速出餐，又要食品安全，还有价格不贵，预制菜可以满足这些要 求。饭菜要现炒现做，满足个性化要求，消费者要么比较有闲，要么比较有钱。 未来，也许只有最爱你的人，才有可能为你做上一顿饭。 老罗现在揪住不放的是他认为西贝用了预制菜，应该公示，满足消费者知情权。关于预制菜公示，市场 监管总局等部委的文件中有要求："大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择 权。" 老罗的主张合情合理，在互联网上获得了广泛的支持。第一财 ...

Core Viewpoint - The incident involving Luo Yonghao's criticism of Xibei's use of pre-prepared dishes has escalated into a privacy rights controversy, with Xibei's founder publicly disclosing details of Luo's dining experience, which has raised legal concerns regarding privacy and personal information rights [1][8][10]. Group 1: Incident Overview - Luo Yonghao criticized Xibei on social media for serving mostly pre-prepared dishes at high prices, which led to a public outcry [1]. - Xibei's founder, Jia Guolong, responded by revealing details of Luo's dining experience, including the menu and the total bill of 833 yuan for 16 dishes [1][5]. - The incident has drawn attention to the legal implications of disclosing customer information without consent, particularly regarding privacy rights [8][9]. Group 2: Legal Implications - Legal experts argue that Xibei's actions may violate the Personal Information Protection Law and the Civil Code, as the details disclosed are identifiable personal information [7][8]. - The law requires restaurants to provide clear signage indicating the presence of surveillance cameras, which Xibei may not have adequately done [6]. - The unauthorized use of Luo's name for the "Luo Yonghao Menu" could constitute a violation of his name rights, as it was done without his consent [10]. Group 3: Company Response - Xibei announced the launch of the "Luo Yonghao Menu" in all its stores, allowing customers to select dishes that Luo had ordered, although this has been met with criticism regarding privacy violations [9]. - The company has not yet publicly acknowledged the potential infringement of Luo's privacy and name rights as of the latest report [11].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei has significantly impacted Xibei's operations, with a notable decline in daily revenue reported by its founder, Jia Guolong [1][3]. Group 1: Company Performance - Xibei currently operates over 370 direct stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [1]. - Jia Guolong indicated that Xibei's daily revenue dropped by 1 million yuan on September 10 and 11, and he estimated a further decline of 2 to 3 million yuan on September 12 [1]. Group 2: Leadership and Strategy - Jia Guolong has returned to the CEO position to initiate frontline changes, marking a significant moment in the company's history as it faces what he describes as the largest external crisis since its establishment [1][3]. - Despite the challenges, Jia expressed a commitment to pursue legal action against Luo Yonghao, emphasizing the importance of defending the company's reputation [3]. Group 3: Product and Market Perception - Jia clarified that while Xibei utilizes pre-preparation techniques in cooking, it does not offer purely pre-made dishes, countering misconceptions about pre-prepared food [3][4]. - He acknowledged that the food industry is moving towards industrialization and standardization, which he believes is a scientific process influenced by various factors such as materials and storage conditions [4]. Group 4: Public Relations and Communication - Jia expressed skepticism about the effectiveness of future public statements, stating that the true measure of success lies in customer experiences at the stores [4]. - Luo Yonghao has actively engaged in the discourse, suggesting that Xibei should clearly label any pre-prepared dishes served in their restaurants [10][11].

Core Viewpoint - The ongoing confrontation between Luo Yonghao and the restaurant brand Xibei has escalated, with Luo advocating for transparency in the prepared food market to protect consumer rights [1][3]. Group 1: Company Actions - On September 12, Xibei held a "battle mobilization meeting" involving 18,000 partners to address the situation with Luo Yonghao [3]. - Xibei confirmed that the meeting was conducted to encourage frontline staff to continue providing quality service and to express gratitude for their efforts [3]. Group 2: Company Background - Xibei operates over 370 direct-operated stores and employs more than 18,000 staff members [6]. - The company's revenue for 2023 is reported to be 6.2 billion yuan [6].

Core Viewpoint - The founder and chairman of Xibei, Jia Guolong, addressed concerns regarding the use of pre-prepared dishes in the restaurant industry, emphasizing that pre-preparation is a common practice in all restaurants and should not be equated with low quality or unhealthy food [1] Group 1: Company Insights - Jia Guolong reported a significant drop in daily revenue, with a decrease of 1 million yuan on September 11 and an estimated drop of 2 to 3 million yuan on September 12 [1] - The company is facing public scrutiny due to misconceptions about pre-prepared dishes, which Jia argues are often misunderstood as unhealthy or overly processed [1] - Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared dishes in the traditional sense, highlighting the importance of quality and standards in food preparation [1] Group 2: Industry Context - Jia stated that all restaurants utilize pre-preparation methods to some extent, and the distinction should be made based on quality and standards rather than the method of preparation [1] - He emphasized that the trend towards industrialization and standardization in food preparation is inevitable, but it must be approached with attention to the quality of ingredients and preparation methods [1] - The industry faces a challenge in changing consumer perceptions about pre-prepared food, which is often viewed negatively despite its potential benefits when done correctly [1]

Group 1 - The draft of the national standard for pre-prepared food safety, led by the National Health Commission, has passed review and will soon be open for public consultation, marking a significant step towards standardizing the identity of pre-prepared dishes in the industry [1][2] - The new regulations will require restaurants to disclose whether they use pre-prepared dishes and how they are used, which will be the first time such information is mandated [1][2] - This development is seen as a critical transition for the pre-prepared food industry from "wild growth" to a "compliance era," especially in light of recent controversies surrounding the use of pre-prepared dishes by certain restaurants [2] Group 2 - The controversy involving entrepreneur Luo Yonghao criticizing the restaurant chain Xibei for using pre-prepared dishes has sparked widespread attention, leading to Xibei's founder announcing plans to sue Luo and introduce a "Luo Yonghao menu" [1][2] - Luo Yonghao has clarified his stance on pre-prepared dishes, stating that while he does not oppose them and may choose them for convenience, consumers have the right to know if restaurants use such dishes [1][2]