Core Viewpoint - The restaurant chain Xibei is undergoing significant changes in response to a recent public relations crisis, focusing on product adjustments, service improvements, and price reductions to regain customer trust and enhance brand image [1][3][9]. Product Adjustments - Xibei has committed to improving food safety and has made several product changes, including transitioning from pre-prepared to on-site cooking. As of September 30, the first batch of product adjustments has been completed, such as switching to non-GMO soybean oil and preparing certain dishes fresh in-store [5][9]. - The second phase of product adjustments includes handmade dumplings and freshly made chicken soup, with ongoing discussions with suppliers to shorten product shelf life while ensuring safety [5][9]. Service Improvements - The company is refocusing on family dining and enhancing services for children, the elderly, and women. By November, all stores will be equipped with first aid kits, and by December, each store will have at least one staff member trained in first aid [5][9]. Customer Traffic and Sales Strategies - Following the adjustments, customer traffic has begun to recover, with some stores reporting a 20% increase in weekend traffic compared to the previous year. However, trust issues remain among some consumers [6][8]. - To address complaints about high prices, Xibei implemented significant price reductions on over 40 dishes starting October 1, with discounts exceeding 20%. Additionally, the company distributed free vouchers to attract customers, resulting in a 5% increase in overall customer traffic compared to the previous year [7][8]. Store Adjustments - Xibei has closed nearly 10 stores since October, which the company states is a normal part of restaurant operations, with an annual store adjustment rate of about 10%. In 2022, Xibei opened 13 stores and closed 31, while in 2023, it opened 26 and closed 14 [7][8]. Brand Recovery Efforts - The company is focused on transforming the crisis into an opportunity for brand rebuilding, emphasizing transparency and customer engagement. While some progress has been made in restoring customer traffic, full recovery of brand trust will take time [9].

Core Insights - The frequent closures of Xibei restaurants may be related to the pre-prepared food controversy in September this year [1][2] - Xibei has stated that opening and closing stores is a normal business practice in the restaurant industry, and they are dynamically adjusting the number of stores based on operational conditions [1] - Despite closures, Xibei continues to open new locations, with eight new stores planned to open by the end of the year [1] Store Adjustments - Xibei has closed stores in cities such as Shenzhen, Shantou, and Yiwu as part of its normal operational adjustments [1] - The company is committed to upgrading services, optimizing dishes and prices, and enhancing customer feedback mechanisms to improve dining experiences [1] Response to Pre-prepared Food Controversy - Following the pre-prepared food controversy, Xibei acknowledged a significant gap between its production processes and customer expectations, leading to adjustments in food preparation methods [2] - The company has shifted to more on-site cooking to better meet customer demands [2] Promotions and Customer Engagement - Xibei has implemented various promotions, including issuing discount coupons to attract customers after the controversy [3][4] - The adjustments in menu items, such as switching to on-site cooking for children's meals, aim to enhance customer satisfaction [3] - The issuance of no-threshold and minimum purchase coupons has been effective in increasing foot traffic and sales in stores [4] Long-term Brand Implications - While short-term promotions have successfully increased customer traffic, there are concerns about the long-term impact on brand perception [4] - Continuous discounting may lead consumers to perceive a mismatch between quality and price, potentially undermining the brand's high-end image [4]

Core Viewpoint - The incident involving Luo Yonghao's comments about Xibei's use of pre-prepared dishes has sparked significant public attention, leading to Xibei's acknowledgment of the gap between its production methods and customer expectations, and a commitment to adjust its practices by moving some food preparation to in-store cooking [1][3]. Group 1: Consumer Rights and Expectations - Consumers assert their right to know the true nature of the food they purchase, supported by consumer protection laws that mandate transparency regarding whether dishes are freshly prepared or pre-prepared [1][2]. - Many consumers do not oppose pre-prepared dishes per se but are against paying a premium for what they believe to be freshly cooked meals when, in fact, they are not [2]. Group 2: Industry Response and Opportunities - The controversy presents a transformation opportunity for the restaurant industry, as Xibei's adjustments respond to consumer demands for transparency and quality, potentially enhancing the dining experience [3][5]. - The shift towards in-store cooking and communication with suppliers to ensure freshness aligns with growing consumer concerns about food safety and ingredient quality [3]. Group 3: Regulatory and Market Trends - Recent regulatory developments, including a draft national standard for pre-prepared foods that mandates the absence of preservatives and requires disclosure of pre-prepared dish usage, indicate a move towards greater transparency in the industry [3]. - The market's response to this incident has led many restaurants to adopt live-streaming of kitchen processes, allowing consumers to witness food preparation firsthand, thereby building trust between consumers and the restaurant industry [4].

Core Viewpoint - The controversy surrounding the pre-prepared dishes of the restaurant chain Xibei has sparked significant public attention and regulatory scrutiny, highlighting consumer rights and the need for transparency in the food industry [1][2][4]. Company Summary - Xibei has acknowledged the disparity between its production methods and customer expectations, committing to adjust its operations by moving from centralized kitchen processing to on-site cooking in stores by October 1 [2][4]. - The company plans to modify several well-known dishes to be prepared fresh in-store, which aligns with consumer preferences for transparency and quality [4]. Industry Summary - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt, as consumer demand for transparency and quality increases [4][5]. - The recent regulatory developments, including the introduction of national food safety standards for pre-prepared dishes, will require restaurants to disclose their use of such products, further pushing the industry towards greater transparency [4]. - Many restaurants have begun live-streaming their kitchen processes to enhance consumer trust, showcasing the preparation of dishes in real-time [5].

Core Viewpoint - The incident involving Luo Yonghao's comments on Xibei's use of pre-prepared dishes has sparked significant public attention and debate regarding consumer rights and transparency in the restaurant industry [1][2]. Group 1: Consumer Rights and Expectations - Consumers assert their right to know whether the dishes they are consuming are freshly prepared or pre-prepared, supported by consumer protection laws [1]. - Many consumers do not oppose pre-prepared dishes per se but are against paying a premium for dishes that are not freshly made without their knowledge [2]. Group 2: Industry Response and Opportunities - Xibei's decision to adjust its cooking processes to prepare dishes on-site is a direct response to consumer demands for transparency and quality [3]. - The planned adjustments include popular dishes like "Children's Meal Beef Braised Rice" and "Pork Chop with Sauerkraut," which will now be made fresh, aligning with consumer expectations [3]. - The recent draft of national food safety standards emphasizes the need for transparency regarding the use of pre-prepared dishes in restaurants, indicating a shift towards greater accountability in the industry [3]. Group 3: Technological Adaptation - Many restaurants have begun live-streaming their kitchens to showcase the cooking process, enhancing consumer trust through transparency [4]. - This trend of kitchen live-streaming allows consumers to witness the preparation of their meals, fostering a stronger connection between consumers and the restaurant industry [4]. Group 4: Industry Transformation - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt to changing consumer expectations [5].

Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, leading to an apology and a commitment to improve customer experience through adjustments in food preparation methods by October 1, 2025 [1][3]. Group 1: Adjustments to Food Preparation - Xibei will switch all dishes cooked with soybean oil to non-GMO soybean oil [1]. - The beef sauce for children's rice will be prepared fresh at the store instead of pre-made [1]. - The beef patties for children's meals will be made fresh on-site [1]. - The cod fish strips will be replaced with fresh, whole yellow croaker, prepared on-site [1]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1]. - The pork chop dish will use fresh pork ribs instead of semi-finished products, cooked on-site [1]. - The braised meat in the flaky meat sandwich will be prepared fresh at the store [1]. - The shredded spicy chicken will be cooked fresh at the store [1]. - The oatmeal millet porridge will be freshly made with real pumpkin slices [1]. Group 2: Customer Engagement and Transparency - Xibei encourages customers to continue providing feedback and suggestions for improvement [3]. - The founder of Xibei, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful peers [3]. - The company invites customers to supervise the improvement measures and promises to keep them updated on changes [3]. Group 3: Public Reaction - Following the apology letter, there was a notable public reaction, with some consumers expressing dissatisfaction with the company's response [5]. - Notable figures, such as Luo Yonghao, questioned the sincerity of the apology, indicating a broader scrutiny of the company's communication [4].

Core Viewpoint - The company West B is addressing customer concerns regarding its food production processes and has acknowledged a significant gap between its practices and customer expectations. The company has committed to implementing nine adjustments across its nationwide stores by October 1, 2025, to enhance customer experience and food safety [1][4][8]. Group 1: Customer Concerns and Company Response - West B issued an apology on September 15, acknowledging the confusion and concerns raised by customers regarding its food production methods [1][4]. - The company emphasized its commitment to food safety and compliance with national regulations while actively seeking to improve its production processes [4][5]. - The adjustments planned include transitioning from pre-prepared to freshly made items in stores, such as using non-GMO soybean oil and preparing various dishes on-site [3][5]. Group 2: Impact of Controversy - The controversy began on September 10 when a public figure criticized West B's dishes as pre-prepared, leading to a heated exchange between the company's founder and the critic [8][9]. - Following the criticism, West B experienced a significant drop in daily revenue, with losses estimated at 1 million yuan on September 10 and 11, and further declines of 2 to 3 million yuan on September 12 [9]. - The company had to halt its initiative to allow public kitchen inspections after negative reports surfaced regarding food safety practices [9].

Core Points - Xibei has issued an apology letter on September 15, stating that all partners are actively working to address customer concerns and improve experiences [1] - The company plans to implement adjustments in all nationwide stores by October 1, 2025, focusing on food safety and inventory turnover while shortening product shelf life [1] - Xibei encourages customers to continue providing feedback for ongoing improvements [1] Adjustments and Changes - All dishes using soybean oil will switch to non-GMO soybean oil [4] - Children's meal beef rice will be adjusted to be stir-fried on-site [4] - Children's meal beef patties will be made fresh on-site [4] - Children's meal cod fish sticks will be replaced with fresh-cut large yellow croaker, fried and baked on-site [4] - Grilled lamb skewers will be freshly cut, skewered, and grilled on-site [4] - Pork chop sauerkraut will switch from semi-finished pork chops to fresh pork ribs, stir-fried on-site [4] - The braised meat in flaky meat sandwich will be made with fresh meat, braised on-site [4] - Shredded spicy chicken will be made with fresh chicken, boiled on-site [4] - Oatmeal millet porridge will be freshly cooked on-site with added fresh pumpkin slices [4]

Core Points - Xibei Restaurant Group issued an apology letter acknowledging a significant gap between production processes and customer expectations, committing to rectify these issues by October 1 [1][3] - The company encourages customers to continue providing feedback for improvements and emphasizes its commitment to food safety and compliance with national regulations [3][5] Summary by Categories Apology and Commitment - The company expressed deep regret for not meeting customer expectations and outlined a commitment to make necessary adjustments by October 1 [1][3] - Xibei welcomes ongoing customer suggestions for improvement and aims to maintain a transparent relationship with its patrons [4][5] Operational Changes - By October 1, 2025, Xibei will implement several operational changes, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [4] 2. Transitioning children's meals to be prepared fresh in-store, including beef rice, beef patties, and fish sticks [4] 3. Adjusting various menu items to ensure they are made fresh on-site, such as lamb skewers and pork chop dishes [4] 4. Shortening product shelf life in collaboration with suppliers while ensuring food safety [4] Customer Engagement - The company invites customers to supervise the improvement measures and promises to keep them updated on the progress of these changes [5]

Core Viewpoint - The company, Xibei, issued an apology regarding discrepancies between its production processes and customer expectations, acknowledging the concerns raised by customers [1] Group 1: Adjustments to Menu Items - Xibei will transition all dishes cooked with soybean oil to non-GMO soybean oil by October 1, 2025 [1] - The children's meal "Beef Braised Rice" will be adjusted to be stir-fried fresh in-store [1] - The children's meal "Beef Patty" will be made fresh on-site [1] - The children's meal "Cod Fish Sticks" will be replaced with freshly cut and fried large yellow croaker [1] - The "Grilled Lamb Skewers" will be freshly cut, skewered, and grilled in-store [1] - The "Pork Chop with Sauerkraut" will switch from semi-finished pork chops to fresh pork ribs, stir-fried in-store [1] - The "Crispy Meat Sandwich" will change from marinated meat to fresh meat marinated in-store [1] - The "Shredded Spicy Chicken" will be made with fresh chicken boiled in-store [1] - The "Oat and Millet Porridge" will be adjusted to freshly cooked millet porridge with added fresh pumpkin slices [1]