一位店员对记者表示："现在您前边还有10桌。代金券活动上个月底就结束了，周末店里从中午11点半 就开始进入高峰，翻台率明显高于平日。近期，我们30多道核心菜品平均降价20%，性价比更高了。冬 季的新菜品羊肉锅、葱爆羊肉等点单率很高，不少新老顾客都愿意来，客流自然稳得住。" 自9月陷入舆论漩涡以来，西贝餐饮风波已过去百日。 元旦预订数据更显现出强劲的回暖势头。"我们预估元旦期间客流量会迎来明显增长，午、晚餐时段到 店顾客会有所增加。对此，公司提前筹备，合理地安排人手，保障顾客用餐需求及体验。"西贝相关负 责人向证券时报记者透露，以西贝北京六里桥门店为例，截至12月23日，该店元旦当天午餐时段的包间 预订量已超60%，预计节前剩余包间将全部订满。这一数据也从侧面印证，消费者对西贝的信心正在逐 步回升。 12月25日，西贝创始人贾国龙首次公开表达对此次风波的深刻反思，直言当时不应选择与消费者"硬 刚"，并承诺未来将耐心倾听每位顾客的意见。与此同时，西贝通过一系列产品调改、价格调整及食安 升级等举措积极自救，目前门店客流已逐步恢复。 回顾这百天的自救之路，西贝可谓动作频频。为响应消费者对现制菜品的需求，西贝在9月至1 ...

本次西贝危机爆发后的情节充满戏剧性。事发当晚，贾国龙亲自带队到涉事门店，一道菜一道菜地复 盘。他的结论是："不管老罗怎么说，作为一个西贝顾客，他肯定没吃好。"涉事门店伙伴透露，内部调 查的其中一项结论是：出餐后传递时间过长导致的菜品温度不够。此后西贝也一度在这个问题上通过在 堂食增加菜品底火、外卖出餐提高温度等方面进行体验改善。 但当晚的贾国龙显然难以接受"太恶心了"这样的评价。此后他与罗永浩之间的争辩，把事件彻底推向热 搜，演变成一场全民对餐饮性价比、预制菜和"爹味说教"的情绪宣泄。这也导致了西贝的客流、营业额 跌到谷底，堂食客流一度下跌半数以上、外卖单量也暴跌60%。 9月10日，罗永浩的一条微博将西贝置于舆论的风暴眼，至今西贝仍处在黎明前的"至暗时刻"。一句对 预制菜的质疑，如投入静湖的巨石，在随后的100天里，让这家拥有37年历史、300多家门店的中式正餐 连锁品牌，经历了其创始人贾国龙口中"创业以来最大的危机，没有之一"，一场关乎生死存亡的极限压 力测试就此展开。 从最初的强硬回应到面向社会、顾客全面认错道歉，从连夜复盘产品到一系列"刮骨疗伤"式的整改—— 产品现做、大规模降价、员工涨薪、食安置顶… ...

9月10日，罗永浩的一条微博将西贝置于舆论的风暴眼，至今西贝仍处在黎明前的"至暗时刻"。一句对预制菜的质疑，如投入静湖的巨石，在随后的100天 里，让这家拥有37年历史、300多家门店的中式正餐连锁品牌，经历了其创始人贾国龙口中"创业以来最大的危机，没有之一"，一场关乎生死存亡的极限压 力测试就此展开。 从最初的强硬回应到面向社会、顾客全面认错道歉，从连夜复盘产品到一系列"刮骨疗伤"式的整改——产品现做、大规模降价、员工涨薪、食安置顶……西 贝在舆论的巨浪中开启了一场轰轰烈烈的"百天自救"。然而，当短期急救措施逐步落地，客流经历起伏，一个更根本的问题浮出水面：在消费预期转弱、行 业竞争白热化的今天，曾经以规模为目标的西贝，未来的事业理念将发生根本改变。 最终这样一次史诗级的风波，需要我们至少思考三个问题： 未来餐饮行业到底要如何平衡连锁化、现代化与性价比？ 未来消费品牌到底应该选择何种与顾客对话的方式？ 未来创业者、企业家需要一个怎样的舆论营商环境？ 一场由内而外的"地震" 从规模迷恋到生存智慧 本次西贝危机爆发后的情节充满戏剧性。事发当晚，贾国龙亲自带队到涉事门店，一道菜一道菜地复盘。他的结论是："不管老罗 ...

Core Insights - The opening of the Xibei Nanjing Shazhi Chuan store marks the brand's recovery efforts following a recent controversy, being one of eight new stores planned for nationwide expansion [1][4] - The store experienced significant customer traffic during peak hours, with approximately half of the patrons being families [3] - Xibei has implemented a notable price reduction across its menu, with average customer spending dropping to around 85 yuan, which is considered moderate in the Chinese casual dining sector [3][4] Pricing and Promotions - Key menu items such as roasted lamb chops, Mongolian beef bones, and lamb skewers have seen a significant price decrease, with an overall reduction of nearly 20% on over 30 dishes announced earlier [3][4] - A nationwide promotion offering a discount of 50 yuan on purchases over 50 yuan is applicable at the new store [3] Operational Changes - The new store features a commitment to fresh preparation, with most products being made on-site, and previous items have been adjusted to ensure they are also freshly made [3] - Employees at the new location confirmed that frontline staff received a special allowance ranging from 300 to 800 yuan, although this does not apply to store managers and head chefs [3] Brand Recovery Efforts - Following the controversy, Xibei has taken steps to restore its reputation through price cuts, promotional vouchers, and menu adjustments, which have been positively received by customers [4] - The company plans to continue enhancing its menu's value proposition by introducing new products, with training for these items already underway across all locations [4]

Core Insights - The company, Xibei, has opened a new store in Nanjing after a recent controversy, with plans to open eight additional locations this year [1] - The new store has seen significant customer turnout, with many families dining there, indicating a recovery in consumer interest [3] - Xibei has implemented price reductions across its menu, with the average customer spending now around 85 yuan, which is considered moderate in the Chinese casual dining sector [3] Group 1 - The new Nanjing store opened on November 22, following Xibei's announcement to open eight new locations this year [1] - The store experienced long queues from its opening time, with a notable portion of customers being families [3] - Xibei has reduced prices on over 30 menu items nationwide, with discounts reaching nearly 20% [3] Group 2 - The new store features a significant number of freshly prepared items, aligning with the company's commitment to quality [5] - Employees at the new store confirmed that a salary increase has been implemented, with additional allowances ranging from 300 to 800 yuan for certain staff [5] - Industry experts note that Xibei is gradually regaining consumer trust through price cuts, promotional activities, and menu adjustments [7] Group 3 - The company plans to introduce new products to enhance the value of its menu, with training for these new offerings being rolled out nationwide [7]

Core Points - The sudden passing of Zhao Han, co-founder of Yunhaiyao, at the age of 40 due to a heart attack has left the industry in shock and mourning [3][4][14] - Yunhaiyao, founded in 2014, has grown into a leading chain restaurant brand specializing in Yunnan cuisine, with 138 stores and annual sales exceeding 1 billion yuan [5][16] Company Overview - Yunhaiyao was established in 2014 and has become a prominent player in the Chinese dining market, known for its healthy and affordable Yunnan dishes [5][16] - The brand has expanded to 138 direct-operated stores across 29 cities, primarily located in major shopping centers [16] - Signature dishes include classic Yunnan specialties such as "Qiguo Chicken" and "Stir-fried Matsutake" [16] Leadership Transition - Following Zhao Han's death, Zhu Haiqin has taken over as the new chairman and CEO of Yunhaiyao, indicating a shift in leadership [9] - Zhao Han had been the legal representative of the company from April 2014 until December 2024, when the board was restructured [9] Financial Performance - Yunhaiyao has achieved significant financial milestones, with annual sales surpassing 1 billion yuan and a rapid expansion strategy that began in 2013 [15][16] - The company has received early-stage investments from notable firms such as Sequoia Capital and Julei Capital, although specific funding amounts have not been disclosed [16] Challenges and Controversies - The company faced a food safety scandal in 2024 when a mass food poisoning incident occurred in Singapore, leading to legal repercussions and a fine [18][20] - There have been multiple complaints regarding food safety, highlighting ongoing management challenges within the company [20][22] Industry Context - Zhao Han's unexpected death has raised awareness about health issues among entrepreneurs, with statistics indicating a concerning trend in cardiovascular diseases among business leaders in China [22]

Core Points - Zhao Han, the founder of the well-known Yunnan cuisine brand "Yunhaiyao," passed away on September 18, 2025, at the age of 40 due to a sudden heart attack [10][11]. - His funeral service is scheduled for September 20, 2025, at 11 AM at the Kunming City Funeral Home [5][9]. - Zhao Han co-founded Yunhaiyao in 2009, aiming to promote Yunnan cuisine and culture across China, and the brand has since become a leading chain in the Yunnan cuisine sector [10][11]. Company Overview - Yunhaiyao is a Chinese restaurant chain under Yunnan Yunhaiyao Catering Management Co., Ltd., focusing on fresh Yunnan ingredients and diverse culinary culture, offering healthy, fashionable, and reasonably priced dishes [10]. - The company was established in 2009 by Zhao Han and his partners, who pooled their savings to open their first restaurant in Beijing [10][11]. - The brand expanded its market presence significantly, opening its first restaurant in Kunming in 2017 and entering the overseas market with a branch in Singapore in 2019 [11]. Leadership Changes - In February 2025, Zhao Han stepped down from his position as chairman and other roles within the company, with Zhu Haiqin taking over as chairman and CEO [11].

Core Viewpoint - The sudden passing of Zhao Han, co-founder and chairman of the well-known restaurant chain Yunhaiyao, due to a heart attack, raises concerns about the future leadership and direction of the company [1][2]. Company Overview - Yunhaiyao is a Chinese restaurant chain that focuses on Yunnan cuisine, emphasizing fresh ingredients and diverse culinary culture, with characteristics of health, fashion, taste, and moderate pricing [4]. - The company was co-founded by Zhao Han and three other individuals in October 2009, with the first store opened in Beijing [4]. - The brand expanded its market presence by relocating its registration to Kunming in 2014 and opening its first restaurant in Yunnan in November 2017, followed by international expansion with a store in Singapore in 2019 [4]. Leadership Transition - Following Zhao Han's death, Zhu Haiqin, who became the chairman and CEO in February 2025, will now lead the company and is committed to fulfilling Zhao Han's vision for Yunhaiyao [1][7]. Industry Context - The restaurant industry, particularly in China, has faced significant challenges during the pandemic, impacting operations and financial performance [1]. - The increasing prevalence of cardiovascular diseases, including acute myocardial infarction, highlights health concerns that may affect industry stakeholders, including restaurant operators and employees [8].

Core Viewpoint - The sudden passing of Zhao Han, co-founder of the well-known Yunnan cuisine brand "Yunhaiyao," has raised concerns about the future leadership and direction of the company, which he helped establish and grow into a national brand [1][4]. Company Overview - Yunhaiyao is a Chinese restaurant chain under Yunnan Yunhaiyao Restaurant Management Co., Ltd., focusing on fresh Yunnan ingredients and diverse culinary culture, offering healthy, fashionable, delicious, and reasonably priced dishes [6]. - The brand was co-founded in 2009 by Zhao Han, his cousin Lü Zhitang, and friend Zhu Haiqin, with the aim of promoting Yunnan cuisine beyond the province [4][6]. Leadership Changes - In February 2025, Zhao Han stepped down from his position as chairman and other roles within the board, with Zhu Haiqin taking over as chairman and CEO, responsible for company decisions and management [6]. - Zhao Han's contributions included the establishment of the first Yunhaiyao restaurant in Beijing, which was funded by pooling personal savings from family and friends [6]. Achievements and Recognition - Under Zhao Han's leadership, Yunhaiyao received several accolades, including being named a leading enterprise in Yunnan cuisine and winning various awards for brand influence and consumer popularity [8]. - The company expanded its market presence, including opening a restaurant in Singapore in 2019, marking its foray into international markets [6]. Recent Challenges - In July 2025, Yunhaiyao faced legal issues when it was fined 7,000 Singapore dollars (approximately 39,000 RMB) due to a food poisoning incident involving employees of ByteDance in Singapore [6].

Core Insights - The cloud and Guizhou cuisine has gained significant popularity, with the number of related restaurants exceeding 42,000 by mid-2025, and a continuous rise in chain rate driving growth [1][3] - The market size for Chinese cuisine in the cloud and Guizhou category is projected to grow from 31.8 billion yuan in 2023 to 36 billion yuan in 2025, with year-on-year growth rates of 6.9% and 5.9% for 2024 and 2025, respectively, both surpassing the overall growth rate of Chinese cuisine [1] Restaurant Growth and Trends - The cloud and Guizhou cuisine sector is experiencing a surge in new brands, particularly in the hot pot category, with brands like 滇翁 and 芸山季 showing strong growth [3][6] - The presence of cloud and Guizhou cuisine on platforms like Douyin (TikTok) has significantly boosted visibility, with topics related to Yunnan and Guizhou cuisine surpassing 10 billion views [3][4] Consumer Engagement and Marketing - Douyin's short video and live streaming features have become crucial for restaurant marketing, with over 220,000 live sessions held in a year, leading to double-digit growth in daily order volumes [5][10] - The trend of "酸汤" (sour soup) has emerged as a key differentiator, with various dishes gaining immense popularity on Douyin, such as "酸汤鱼" with 4.48 billion views [7][10] Dining Experience and Social Media Influence - The concept of "漂亮饭" (beautiful food) is gaining traction, with over 1.73 billion views on Douyin, as consumers seek aesthetically pleasing dining experiences [11] - Cloud and Guizhou Bistro restaurants are blending ethnic elements with a relaxed atmosphere, enhancing the overall dining experience and social media appeal [12][13] Regional Market Dynamics - The cloud and Guizhou cuisine is expanding nationally, with a K-shaped development trend where first-tier cities focus on refinement while third and fourth-tier cities emphasize affordability and local flavors [16][18] - The marketing strategies differ by region, with first-tier cities requiring a more sophisticated approach to attract business clientele, while third and fourth-tier cities leverage local community engagement [18][19] Future Outlook - The integration of Douyin's platform with cloud and Guizhou cuisine is expected to continue driving growth, as restaurants adapt to online marketing trends and consumer preferences [21]