以下文章来源于源Sight ，作者源Sight 源Sight . 源Sight，关注互联网前沿生态和新兴商业。 "抢娃"大战升级。 文 ｜ 王言 来源｜ 源Sight（ID：gh_95838c8306c1） 封面来源 ｜ IC photo 国内餐饮业态正在变得更为细分化。 十一假期期间，有网友透露，扬州京华城海底捞门店正在升级围挡，将开出全国首家亲子主题店。 截图来源于小红书 目前，还不清楚该门店有关"亲子"项目的具体产品和服务，但从今年的整体动态看，海底捞在发力多元化的基础上，开始进一步加大在亲子等细分领域的尝 试力度。 比如，在7月底，海底捞深圳方大城店Hi乐园开始试营业，主打"一吃海底捞，带娃没烦恼"。据了解，该门店设置有一个覆盖多年龄段的玩耍区，有专业人 员托管，同时提供舞蹈、魔术、变脸等互动表演。 此外，海底捞在北京亦庄开设了一家创新概念店，与猿编程合作，推出"让孩子边吃火锅边学代码"等服务。 实际上，瞄准亲子客群的餐饮品类并非是新事物。多年来，麦当劳、肯德基这两大快餐巨头就靠着"儿童餐配玩具"持续吸引小孩和大人的目光；在中餐领 域，西贝作为儿童餐的"扛把子"，早已把自己变成一家"儿童餐厅"。 而在 ...

以下文章来源于首席商业评论 ，作者宁缺 首席商业评论 . 论商战，言商道！点击关注，与百万企业家、专业人士一起深究商业逻辑，跟上最新趋势。 作者：宁缺 来源：首席商业评论 ---------------------------------- 二十多天过去，曾经被推上舆论风口浪尖的西贝，如今正试图用一场前所未有的降价行动挽回消费 者的心。 国庆前夜，这个长期被贴上"高价"标签的餐饮品牌突然宣布全线大幅降价。自10月1日起，多款核 心菜品价格下调：西贝面筋从39元降至33元，手撕椒麻鸡从63元降至46元，草原嫩烤羊排从119 元降至109元，葱香烤鱼从89元降至79元，黄米凉糕从29元降至26元，并同步推出100元无门槛 代金券。 图源：西贝小程序 如此力度的价格调整，在西贝的发展史上尚属首次。这场被业界视为"自救"的降价行动，究竟效果 如何？ 根据首席从不同渠道观察，受到假期客流增长的推动，与节前多家门店门庭冷落的情形相比，国庆 期间西贝的客流量开始回升。就餐高峰期，一些门店出现了消费者需要等候一段时间才能入座的情 况，也有家庭聚餐开始回归。 回顾西贝近期的系列举措——从引发争议的"7岁孩子哭着要吃"煽情文案， ...

二十多天过去，曾经被推上舆论风口浪尖的西贝，如今正试图用一场前所未有的降价行动挽回消费者的心。 国庆前夜，这个长期被贴上"高价"标签的餐饮品牌突然宣布全线大幅降价。自10月1日起，多款核心菜品价格下调：西贝面筋从39元降至33元，手撕椒麻鸡从63元 降至46元，草原嫩烤羊排从119元降至109元，葱香烤鱼从89元降至79元，黄米凉糕从29元降至26元，并同步推出100元无门槛代金券。 图源：西贝小程序 如此力度的价格调整，在西贝的发展史上尚属首次。这场被业界视为"自救"的降价行动，究竟效果如何？ 根据首席从不同渠道观察，受到假期客流增长的推动，与节前多家门店门庭冷落的情形相比，国庆期间西贝的客流量开始回升。就餐高峰期，一些门店出现了消 费者需要等候一段时间才能入座的情况，也有家庭聚餐开始回归。 回顾西贝近期的系列举措——从引发争议的"7岁孩子哭着要吃"煽情文案，到创始人贾国龙"全网闭麦"，西贝似乎并未能有效平息关于"定价过高"与"预制菜"的舆 论风波。 图源：西贝品味早读 如今， 西贝选择以"自砍一刀"的方式寻求突破，这场声势浩大的降价行动，究竟能否真正扭转西贝的困局？ 大放代金券，西贝"降价"留客 国庆有朋 ...

Core Viewpoint - The article discusses the ongoing challenges faced by Xibei restaurant chain in the wake of a public relations crisis, highlighting their attempts to implement changes in response to consumer concerns and the impact on customer traffic and employee morale [3][27]. Summary by Sections 1. Changes Implemented - Xibei has modified nine core menu items to be prepared on-site, including beef patties and fish sticks, and has switched to non-GMO soybean oil for cooking [1]. - As of September 29, only one item, the yellow rice cake, remains unmodified according to their public announcement [1]. 2. Customer Traffic and Experience - During a visit on September 29, the restaurant's occupancy rate was approximately 10%, making it one of the least busy chains in the mall [5]. - The restaurant had only two tables occupied during a pre-lunch peak, and by noon, only five tables were filled [7]. - A significant decrease in child patrons was noted, with fewer families dining compared to previous visits [9]. 3. Public Relations and Communication - Xibei's communication strategy has been criticized, with the founder's responses to public concerns perceived as defensive [3]. - The restaurant's management has become more cautious in their interactions with the media and customers, reflecting a shift from previous openness [27]. 4. Employee Sentiment and Operations - Employees expressed uncertainty about the company's direction and recent changes, indicating a tense atmosphere [16][26]. - There has been an increase in employee training sessions, particularly related to the new standard operating procedures for children's meals [17]. 5. Financial Impact - The restaurant's daily revenue reportedly dropped by nearly half following the onset of the crisis, with current occupancy rates indicating a further decline [15]. - Despite promotional efforts, such as offering 100 yuan dining vouchers, customer turnout remained low [11][13]. 6. Consumer Behavior - Customers have become more cautious in their dining choices, with some expressing dissatisfaction with the perceived value of their meals [13]. - The article notes a shift in consumer sentiment, with some patrons still willing to dine at Xibei despite the controversies, while others have decided against returning [13]. 7. Industry Context - The article suggests that the crisis reflects broader issues within the high-end dining sector, including consumer expectations and the perceived value of dining experiences [27][28]. - Experts argue that the focus should shift from punitive measures against Xibei to a more constructive dialogue about industry standards and practices [28][29].

Core Viewpoint - The trust crisis surrounding Xibei continues to escalate, driven by a lawsuit from a long-time customer alleging false advertising and a series of public relations missteps that have led to widespread criticism and ridicule [4][5][9]. Group 1: Lawsuit and Customer Allegations - A long-time customer, lawyer Guo Chengxi, filed a lawsuit against Xibei for alleged false advertising, seeking a public apology and compensation of 36,000 yuan [4][7]. - Guo's complaint highlights issues with Xibei's use of pre-prepared dishes and misleading marketing claims regarding food freshness and ingredient sourcing [9][10]. - The lawsuit includes demands for Xibei to publicly apologize for a week, disclose detailed information about pre-prepared ingredients, and pay 10,000 yuan in emotional damages along with punitive damages calculated at three times the consumption amount [9][10]. Group 2: Public Relations Missteps - Xibei's attempts to manage the crisis through emotional public relations campaigns have backfired, leading to further ridicule online [21][22]. - The company's initial strong response to criticism from public figures like Luo Yonghao transitioned to a series of poorly received emotional appeals, which were perceived as insincere [21][22]. - A specific public relations article about a child's emotional reaction to Xibei's potential closure was widely mocked, further damaging the brand's image [22][23]. Group 3: Crisis Management Recommendations - Experts suggest that Xibei should establish a synchronized "legal + public relations" response mechanism to address both the lawsuit and public criticism effectively [13][24]. - Recommendations include focusing on genuine communication and product quality improvements to rebuild consumer trust, rather than relying on emotional narratives that may appear scripted [24][26]. - The crisis serves as a cautionary tale for other brands about the importance of authentic engagement with consumers and the potential pitfalls of emotional marketing strategies [26][27].

Core Viewpoint - The article highlights the growing popularity of children's meals in restaurants, but raises concerns about their nutritional quality and appropriateness for children [1][2][3]. Group 1: Market Trends - Children's meals have become a standard offering in many restaurants, serving as a key strategy to attract family customers [2]. - A survey of 21 different restaurants found that 15 offered children's meals, with prices ranging from tens to over thirty yuan, and some even providing free meals with certain conditions [2]. - The demand for children's meals is increasing, with a reported 300% year-on-year growth in online orders for children's meals in 2022 [2]. Group 2: Nutritional Concerns - Many children's meals are simply smaller versions of adult meals, often high in oil, salt, and sugar, which raises health concerns among parents [3][4]. - Specific examples include a children's meal from a barbecue restaurant that contained fried items and lacked healthy cooking methods [3]. - Parents express dissatisfaction with the lack of vegetables in children's meals, with many meals being primarily composed of starchy or fried foods [4][5]. Group 3: Parental Expectations - Parents desire more professional and transparent children's meal options that cater to children's nutritional needs [5][6]. - Ideal children's meals should focus on a variety of ingredients and healthier cooking methods, such as steaming or boiling, rather than frying [5][7]. - There is a call for clearer labeling of nutritional information and ingredient sourcing in children's meals to ensure safety and health [6][8]. Group 4: Expert Opinions - Experts suggest that children's meals should adhere to principles of variety and moderation, incorporating a balanced diet that includes vegetables, fruits, and whole grains [7][8]. - The current children's meal market is still in its early stages, with many offerings not meeting the nutritional needs of children [7][8]. - There is a need for standardized guidelines and regulations in the children's meal sector to promote healthier options and ensure consumer trust [8].

据红星新闻，9月28日，记者搜索发现，西贝餐饮创始人贾国龙的抖音目前仅保留一条公开视频作品，发布于2024年9月30日，该视频为"大熊专访贾国龙"， 涉及西贝餐饮成长史，称西贝是西北菜领域佼佼者、年营收达62亿。 与此同时，贾国龙小红书账号、微信视频号均被清空。贾国龙清空多个社交平台账号内容，这一悄然举动引发广泛关注。 西贝老贾爱请客 v 西贝餐饮创始人 59.7万 获赞 4关注 12.0万 粉丝 西贝餐饮创始人 IP: 北京 男 ( 探店足迹 1家好店 十关注 作品 1 ▼ 国 元 菜领域佼佼者 年营收62亿元 本次事件由罗永浩9月10日发布的一条微博引发，他称和朋友吃了一顿西贝，但"几乎全都是预制菜，还那么贵"。随后，西贝创始人、CEO贾国龙表示，西 贝门店没有一道是预制菜。并在接受媒体采访时表示，一定会起诉罗永浩。贾国龙表示："我生意可以不做，但官司一定要打。这是个是非问题，谁对谁错 一定要搞明白。这是我一直以来秉持的价值观。" 9月15日，西贝发布官方致歉信称，为了满足广大顾客的需求，让顾客拥有更好的体验，将尽可能把中央厨房前置加工工艺调整到门店现场加工。2025年10 月1日前，西贝全国门店会陆续完 ...

Group 1 - The core activity "Xibei Treats You to Dinner" was launched on September 24, offering customers a 100 yuan dining voucher for in-store consumption, valid from September 25, 2025, to October 31, 2025 [1] - The promotion aims to thank customers for their support, with no restrictions on the number of vouchers that can be used during subsequent visits [1] - Following criticism regarding the use of pre-prepared dishes, customer traffic at Xibei has significantly declined, with daily revenue dropping by 1 million yuan on September 10 and 11, and an estimated drop of 2 to 3 million yuan on September 12 [1][2] Group 2 - Xibei issued an apology on September 15, acknowledging a significant gap between its production methods and customer expectations, and announced a series of corrective measures [2] - The corrective measures include transitioning from centralized kitchen processing to in-store cooking, using non-GMO soybean oil, and ensuring that children's meals are freshly prepared [2][3] - Adjustments to menu items will be completed by October 1, with changes including using fresh ingredients for various dishes and training for chefs on new preparation processes [3]

Group 1 - The core issue in recent brand failures is the imbalance in breaking the circle, where brands face internal structural conflicts exacerbated by external black swan events [2][3] - Brands must balance the needs and values of original users and pillar users, as these two groups often have different expectations and contributions to the brand [4][6] - The failure of brands like Arc'teryx and others can be attributed to neglecting the values of original users while focusing on the narratives appealing to pillar users [6][10] Group 2 - Brands should maintain a steadfast commitment to the values of original users, even if they contribute less to revenue and market share [9][12] - A product matrix should be utilized to cater to the diverse needs of different user groups while preserving the brand's core promises [11][13] - Brands should avoid downward compatibility with lower-tier brands to maintain their prestige and market position [14][23] Group 3 - Brands must manage user expectations carefully, ensuring that the perceived value aligns with the actual product and service offerings [26][28] - Misalignment of user expectations can lead to significant backlash, as seen in the cases of Xibei and others [24][30] - Brands should actively engage with their original users to explain and clarify during crises, rather than solely relying on public statements [39] Group 4 - Entering opposing user segments can be beneficial, but brands must do so cautiously to avoid alienating their core audience [29][35] - Recent failures highlight the sensitivity of brand positioning, especially regarding gender and social identity [33][36] - Successful brands, like Xiaomi, demonstrate the importance of low-key approaches when appealing to new demographics without alienating existing ones [34] Group 5 - Brands should quickly dissociate from negative concepts and focus on addressing specific criticisms rather than engaging in self-justification [37][38] - Maintaining deep communication with original users is crucial for brand loyalty and crisis management [39]

Core Viewpoint - The article discusses the ongoing challenges and transformations in the prepared food industry, particularly focusing on the case of Xibei, highlighting the tension between consumer expectations and operational realities in the restaurant sector [4][6][14]. Group 1: Prepared Food Industry Dynamics - The prepared food and central kitchen models are seen as inevitable products of the expansion of chain restaurants [6]. - Despite facing backlash, the sales of prepared foods continue to rise, indicating a complex consumer relationship with these products [5][6]. - The central kitchen model simplifies supply chain management by unifying raw material procurement and pre-processing, allowing restaurants to focus on final cooking [13][14]. Group 2: Xibei's Business Model and Challenges - Xibei's journey reflects a search for the optimal single-store model suitable for expansion, influenced by the success of Haidilao [10][13]. - The company has undergone multiple rebranding efforts to find a focused identity, ultimately adopting a central kitchen approach to enhance efficiency [10][14]. - Xibei's pricing strategy has faced criticism, particularly regarding the perceived value of its prepared dishes compared to fresh ones, leading to consumer backlash [24][28]. Group 3: Market Trends and Consumer Behavior - The article notes a significant increase in investment activity in the restaurant sector post-2015, driven by the central kitchen model's promise of standardization and rapid expansion [14][18]. - Xibei's pricing strategies, including the introduction of children's meals, have aimed to enhance profitability but have also led to public scrutiny over perceived value [20][22]. - The challenges faced by Xibei reflect broader structural issues in the chain restaurant industry, particularly concerning single-store efficiency and consumer expectations [28][34].