10月1日前调改完的承诺期限将至，西贝整改得怎么样了？ 根据其公布的调改方案，西贝已将儿童餐中的牛肉饼、鳕鱼条，还有羊肉串、猪排烩酸菜等9款核心菜 品，改为门店后厨现场制作，并全面启用非转基因大豆油作为烹调用油。 根据其小程序上的调改公示，到9月29日，九项调改内容中，应仅黄米凉糕一项还未完成。当天，凤凰 网《风暴眼》实地探访华北地区一家西贝莜面村，午餐高峰时间段门店可谓冷清，相比于半个月前开放 后厨探访时的"有问必答"，现在门店员工普遍表现谨慎：厨师长先通过员工告知后厨已不能探访，后 因"外出开会"全程未露面，对调改情况也未回应，普通员工对多数问题也仅以"不清楚""不知道"回应。 经历舆论风波，西贝似乎仍未找到与公众有效沟通的方式。从创始人贾国龙对罗永浩预制菜质疑的强硬 回应，到致歉信中"顾客虐我千百遍"的用词被指暗含情绪，再到一篇描述"七岁孩子哭诉吃不到西贝"的 文章引发全网嘲讽，西贝的舆论危机仍在发酵。 这场舆论海啸，是西贝自身经营问题的显性爆发，也是消费者对高价餐饮、预制菜疑虑、食品安全及信 息透明度长期焦虑的集中释放。如今，西贝仿佛陷入"多做多错"的困境，无论是员工还是顾客，都显得 格外敏感。走进西 ...

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].

2025.09. 27 本文字数：1155，阅读时长大约2分钟 作者 | 第一财经 揭书宜 曾经追求"快"的西贝，在预制菜风波后不得不慢下来。 9月26日12：30左右，第一财经记者来到浦东新区的一家西贝餐厅。门店上座率大致在30%-40%， 厨房里有厨师们正在现场制作羊肉串，但由于生意一般，其他的厨师暂时没有在烹饪食材。 西贝曾经著名的"计时沙漏"承诺，25分钟内上完所有菜品，如果超时未上齐，未上菜品全部免费。而 如今，西贝餐厅里已经没有沙漏的存在。 西贝正在以发放代金券的方式挽回流失的客人。记者就餐结束后，店员赠送了100元无门槛代金券，从 次日起到10月31日均可使用。据了解，近期每位消费了的顾客都可以领取该代金券。 值得一提的是，代金券上有一份调改公示。该公示显示，10月2日之后，此前备受消费者关注的有机西 蓝花会增加"一个月的使用期标识"，并承诺一个月内使用完毕。"之前虽然保质期是2年，但一般我们 也会在1-2个月内使用完，现在缩短到1个月。"店员表示。 早在9月14日，第一财经记者曾采访了2家西贝，门店员工表示，当天店里的西蓝花生产日期是8月29 日、8月27日和8月14日的。西贝解释称其采用速冻 ...

Core Viewpoint - Xibei is undergoing significant operational changes in response to customer feedback and declining sales, moving away from pre-prepared dishes to freshly made items in an effort to restore customer trust and improve dining experience [8][10][12] Group 1: Operational Changes - Xibei has eliminated the use of pre-prepared dishes, with the staff confirming that all necessary changes have been made, although some items like steamed buns are still delivered pre-cooked [1][5] - The restaurant has transitioned to using non-GMO soybean oil for all dishes, effective from September 14 [5][10] - Fresh ingredients are now being used in various dishes, including the addition of fresh pumpkin slices to oatmeal millet porridge starting September 20, and the preparation of lamb skewers and pork dishes on-site from September 25 and 27 respectively [5][10][12] Group 2: Customer Engagement and Compensation - To regain customer loyalty, Xibei is distributing 100 yuan vouchers to diners, valid until October 31, as a gesture to compensate for previous service issues [3][6] - The company has acknowledged a significant drop in sales, estimating a 50% decrease in revenue following public controversies [8] Group 3: Commitment to Quality and Transparency - Xibei has publicly committed to improving its food preparation processes by moving more operations from central kitchens to on-site cooking, aiming to align production methods with customer expectations [10][12] - The company has expressed a willingness to continue receiving customer feedback and suggestions for further improvements, emphasizing a commitment to transparency and quality [10][12]