Core Viewpoint - The company West B has denied rumors about launching a new pre-packaged food business, clarifying that its newly registered company is primarily for restaurant operations and does not indicate a shift towards pre-prepared meals [1][10]. Group 1: Company Operations - West B's new company, registered on September 30, has a capital of 1 million yuan and focuses on restaurant services and the sale of pre-packaged foods [1]. - The founder, Jia Guolong, reported significant drops in daily sales, estimating a decline of 1 million yuan on September 10 and 11, and a potential drop of 200,000 to 300,000 yuan on September 12 [2]. - In response to the crisis, West B has implemented several operational changes, including switching to non-GMO soybean oil and introducing fresh ingredients in various dishes starting from mid-September [3]. Group 2: Marketing and Promotions - By the end of September, West B issued 100 yuan vouchers and reduced prices on certain menu items as part of its promotional strategy [4]. - The company's efforts appear to be effective, as evidenced by full restaurants during the National Day holiday, with some locations experiencing slight queues [5]. Group 3: Industry Context - The restaurant industry is facing challenges, with many national brands reporting declines in revenue and profit this year. West B is also experiencing a downward trend in revenue as of May 2025 [6]. - The company has chosen to communicate openly with the public during this recovery phase, indicating a proactive approach to managing its reputation [7]. - The registration of the new company suggests that West B remains optimistic about its future prospects [8].

Core Points - The article discusses the ongoing challenges faced by Xibei, a Chinese restaurant chain, in the wake of a public relations crisis related to its food safety and transparency issues [1][2][14] - Xibei has implemented changes to its menu and cooking practices, including the use of non-GMO soybean oil and in-house preparation of certain dishes, but customer traffic remains low [1][3][14] - The public's reaction to Xibei's situation reflects broader concerns about high-priced dining, food safety, and the transparency of information provided by restaurants [2][14] Summary by Sections Operational Changes - Xibei has modified nine core dishes to be prepared on-site and has switched to non-GMO soybean oil for cooking [1] - As of September 29, only one of the nine planned changes, the yellow rice cake, had not been completed [1] - The restaurant chain is actively recruiting staff to manage the increased operational demands due to these changes [10] Customer Experience - During a recent visit, Xibei's customer occupancy was around 10%, significantly lower than competitors in the same mall [3][4] - Despite promotional efforts, such as offering 100 yuan dining vouchers, customer turnout has not improved [5] - Customer feedback indicates a mix of loyalty and dissatisfaction, with some willing to return while others express disappointment in service quality [6][11] Employee Sentiment - Employees exhibit caution and uncertainty regarding the company's direction and customer interactions, reflecting the overall tense atmosphere within the restaurant [8][12] - Staff training has increased, focusing on operational details, but employees feel pressure to avoid mistakes [9][12] Public Relations and Market Perception - The public's scrutiny of Xibei has intensified, with the company struggling to effectively communicate with customers [2][14] - The crisis has highlighted a disconnect between Xibei's pricing and perceived value, leading to a sense of betrayal among customers [14][15] - Experts suggest that the focus should shift from punitive measures against Xibei to fostering a healthier dialogue about industry standards and practices [15]

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 company Xibei is shifting its focus from speed to quality in response to recent challenges, including a decline in customer trust and sales due to the pre-prepared food controversy [3][10]. Summary by Sections Customer Experience and Sales - Xibei's restaurant occupancy rate is currently around 30%-40%, with a noticeable decline in business activity [3]. - The company is issuing 100 yuan vouchers to customers to regain their trust and encourage repeat visits, valid from September 25 to October 31 [5][8]. Changes in Food Preparation - Xibei has eliminated its previous "timed hourglass" promise for serving food within 25 minutes, indicating a shift in operational priorities [5]. - The company has committed to making significant changes to its food preparation processes, moving from centralized kitchen operations to on-site cooking to better meet customer expectations [10][12]. - Specific changes include: - Switching to non-GMO soybean oil for all dishes [10][12]. - Introducing fresh ingredients, such as fresh pumpkin slices in oatmeal millet porridge and freshly cut lamb skewers [7][10]. - Ensuring that all meat products, including pork and beef, are prepared fresh on-site rather than pre-cooked and frozen [10][12][13]. Company Response and Future Outlook - Xibei issued an apology letter acknowledging the gap between its production methods and customer expectations, promising to improve transparency and food safety [11][12]. - The company aims to enhance its operational efficiency while maintaining food quality, reflecting a broader trend in the restaurant industry towards balancing speed and quality [10][12].

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]