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]

Core Viewpoint - Xibei has issued an apology and announced adjustments to its operations by October 1, 2025, in response to customer concerns regarding food safety and quality [1][3]. Group 1: Company Response - Xibei acknowledges a significant gap between its production processes and customer expectations, leading to widespread discussion and concern [3]. - The company expresses sincere gratitude to customers who provided feedback and emphasizes its commitment to food safety and compliance with national regulations [3][5]. - Xibei has initiated a series of improvements to enhance customer experience, including transitioning food preparation from central kitchens to in-store cooking [3][5]. Group 2: Planned Adjustments - By October 1, 2025, Xibei will implement the following changes: 1. All dishes cooked with soybean oil will switch to non-GMO soybean oil [7]. 2. Children's beef rice dish will be prepared fresh in-store instead of using pre-made sauces [7]. 3. Children's beef patties will be made fresh on-site [7]. 4. Children's fish sticks will be replaced with freshly cut and cooked fish [7]. 5. Lamb skewers will be freshly cut, skewered, and grilled in-store [7]. 6. Pork chop dishes will use fresh pork instead of semi-finished products [4][7]. 7. Meat for the meat sandwich will be cooked fresh in-store [4][7]. 8. Chicken dishes will be prepared fresh on-site [4][7]. 9. Oatmeal will be freshly cooked with added pumpkin slices [4][7]. Group 3: Commitment to Transparency - Xibei is committed to improving transparency and welcomes ongoing customer supervision of its improvement measures [5][8]. - The company aims to shorten product shelf life while ensuring food safety and inventory turnover through active communication with suppliers [5][7]. Group 4: Industry Commentary - Yu Donglai, founder of Pang Donglai, expressed hope that the situation would not lead to the downfall of Xibei, emphasizing the challenges of running a business and the importance of constructive feedback [10][11]. - Luo Yonghao responded to Yu Donglai, urging him to understand the situation fully before making comments, highlighting the need for consumer awareness regarding pre-prepared food [13][14].

最新消息 今天（9月15日）西贝发布致歉信： 尊敬的西贝顾客： 近日，西贝受到大家的广泛关注与讨论。在这场风波中，我们看到了许多顾客对西贝的关心、疑问与批 评。 这些声音，我们都一一记在心里，也深刻意识到：西贝的生产工艺与顾客的期望有较大差异，没有满足 广大顾客的需求与期待。 在此，西贝对给顾客带来的困扰和担忧致以深深歉意。向每一位关注此事提出意见、建议的顾客，致以 最诚挚的感谢。 同时，请每一位顾客放心，西贝始终坚守严格的食品安全底线，严格遵守国家相关法律法规。 此刻西贝全体伙伴已积极行动起来，就顾客关心的问题进行逐一改善。 为了满足广大顾客的需求，让顾客拥有更好的体验。我们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成以下调整： 1.西贝所有使用大豆油烹调的菜品，调整为使用非转基因大豆油。 2.儿童餐吃光光牛肉焖饭牛肉酱，调整为门店现炒。 3.儿童餐牛肉饼，调整为门店现做牛肉饼。 5.烤羊肉串，调整为在门店现切、现串、现烤。 6.猪排烩酸菜中猪排半成品，调整为生排骨，在门店现炒。 7.酥皮肉夹馍卤肉，调整为生肉在门店现卤。 8.手撕椒麻鸡，调整为生鸡在 ...