Core Viewpoint - The company Xibei is undergoing significant brand changes and promotional activities in response to a decline in sales due to recent controversies, aiming to restore its image and boost consumer confidence. Group 1: Brand Changes - The logo of Xibei's Beijing Shijingshan Wanda store has changed from a red and white color scheme to a white and green one, and the name "Yomiancun" has been replaced with "I Come from the Grassland" [1][3] - Staff at the store confirmed the logo change but did not provide clear information regarding the name change, indicating a lack of communication from headquarters [3] Group 2: Sales Promotions - Xibei has launched multiple promotional campaigns, including issuing consumption vouchers to encourage customer visits. From October 9 to October 31, customers can receive vouchers based on their spending, with specific conditions for usage [3] - A previous promotion, "Xibei Treats You to Dinner," offered customers a free 100 yuan dining voucher for in-store purchases, valid until October 31, 2025 [5] Group 3: Menu Adjustments - In response to customer feedback, Xibei is implementing menu changes, including price reductions on certain dishes. For example, the price of grassland tender grilled lamb chops has decreased from 119 yuan to 99 yuan [5] - The company has committed to adjusting its food preparation processes, with plans to shift from centralized kitchen operations to on-site cooking by October 1, 2025, including using non-GMO soybean oil for all dishes [5]

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].

Group 1 - The company, Xibei, issued an apology on social media acknowledging a significant gap between its production methods and customer expectations, expressing gratitude for customer feedback [1] - Xibei plans to adjust its cooking methods for various dishes by October 1, including switching to freshly made beef patties and original cut fish for children's meals, and preparing lamb skewers on-site [1] Group 2 - Luo Yonghao criticized Xibei's response, questioning the company's claims about pre-prepared dishes and suggesting that customers have been unfairly treated [3] - Luo highlighted concerns regarding the transparency of Xibei's practices, particularly in relation to the sale of leftover dishes before the new changes take effect [3]

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 - Xibei has issued an apology to customers, acknowledging a significant gap between its production processes and customer expectations, and has committed to improving its food preparation methods by transitioning from central kitchen processing to in-store cooking by October 1, 2025 [3][5][6]. Summary by Sections Apology and Commitment - Xibei expressed gratitude for customer feedback and recognized the need for improvement in its production processes to meet customer expectations [5][6]. - The company reassured customers of its commitment to food safety and compliance with national regulations [5][6]. Planned Adjustments - By October 1, 2025, Xibei will implement several changes across its nationwide stores, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [6]. 2. Preparing children's meals, such as beef rice and beef patties, fresh in-store [6]. 3. Using fresh fish for children's fish sticks, prepared on-site [6]. 4. Transitioning to in-store preparation for lamb skewers, pork chops, and other dishes [6][7]. 5. Cooking oatmeal with fresh pumpkin slices on-site [7]. Customer Engagement - Xibei encourages ongoing customer feedback and suggestions for further improvements, emphasizing transparency and a commitment to customer satisfaction [7]. - The founder of Xibei, Jia Guolong, reiterated the company's dedication to customer service, stating that the company will learn from successful models in the industry [7].

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 Viewpoint - Xibei has issued an official apology and announced adjustments to its food preparation processes to enhance customer experience and transparency, committing to implement these changes by October 1, 2025 [1][5][11]. Summary by Relevant Sections Adjustments to Food Preparation - All dishes using soybean oil will switch to non-GMO soybean oil [1][5]. - Children's meal beef rice will be prepared fresh in-store instead of using pre-made sauces [1][5]. - Children's beef patties will be made fresh on-site [1][5]. - Children's fish sticks will be made from fresh, whole fish, cooked on-site [1][5]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1][5]. - Pork chop dishes will use fresh pork ribs cooked on-site instead of semi-finished products [1][5]. - The meat in the flaky meat sandwich will be cooked fresh in-store [2][5]. - The shredded spicy chicken will be boiled fresh in-store [3][5]. - Oatmeal with pumpkin puree will be freshly cooked with real pumpkin slices added [4][5]. Customer Engagement and Transparency - The company is actively communicating with suppliers to shorten product shelf life while ensuring food safety and inventory turnover [5][11]. - Xibei encourages customers to provide feedback and suggestions for further improvements [5][11]. - The founder, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful practices in the industry [5][11]. Impact of Public Discourse - The controversy began with a public statement by influencer Luo Yonghao, which led to a decline in customer traffic and revenue at Xibei locations [11]. - The incident has sparked broader discussions about the use of pre-prepared foods in the restaurant industry and the importance of consumer awareness regarding food preparation practices [12][15]. - Regulatory bodies are expected to enhance oversight of pre-prepared foods to ensure consumer rights and safety [17][18].