Core Insights - The article discusses the recent surge in customer traffic at Xibei during the National Day holiday due to promotional strategies, including a 100 yuan no-threshold voucher and price reductions on core dishes, but highlights the challenges the brand faces in maintaining customer loyalty post-promotion [1][4]. Group 1: Promotional Strategies - Xibei experienced a significant increase in customer traffic during the National Day holiday, attributed to the introduction of a 100 yuan no-threshold voucher and price cuts on key menu items [1][4]. - The promotional strategy included a follow-up offer of a 50 yuan voucher for purchases over 50 yuan, which was applicable across all stores and valid for 30 days [4]. - Despite the initial success in attracting customers, the article notes that the influx of patrons was largely temporary and dependent on the continuation of these promotions [4][6]. Group 2: Customer Behavior and Perception - Many customers were drawn to Xibei primarily due to the availability of vouchers, with some expressing that they would not return without such discounts [3][5]. - There is a prevailing consumer perception that pre-made dishes are associated with lower prices, leading to skepticism about price increases once promotions end [5][6]. - The brand's previous handling of public relations regarding pre-made dishes has damaged consumer trust, complicating efforts to retain customers [5][6]. Group 3: Long-term Challenges - Xibei faces a critical decision regarding its target customer base, struggling to balance the appeal of freshly made dishes with the cost advantages of pre-made options [6][7]. - The article suggests that the recent surge in customer numbers is a temporary fix rather than a sustainable solution, indicating that a more profound transformation may be necessary for long-term success [7]. - The ambiguity in Xibei's positioning—trying to attract both budget-conscious and mid-to-high-end consumers—may hinder its ability to establish a clear market identity [6][7].

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes at Xibei restaurants has gained significant attention, sparked by entrepreneur Luo Yonghao's criticism on social media, leading to a public dispute with Xibei's founder, Jia Guolong [1][3][5]. Company Response - Jia Guolong, the founder of Xibei, publicly stated that none of their dishes are pre-prepared according to national regulations, emphasizing that pre-prepared dishes are defined as fully cooked products, while Xibei uses pre-processed ingredients [3][5]. - Xibei plans to launch a "Luo Yonghao Menu" in response to the controversy, indicating a proactive approach to address the criticism [5]. Public Reaction - Luo Yonghao's comments about the quality and taste of Xibei's dishes, suggesting they taste like reheated leftovers, have resonated with the public, leading to widespread discussions on social media [3][4][5]. - The hashtag related to Luo Yonghao's criticism trended on Weibo, highlighting the public's interest in the issue [3]. Regulatory Context - A recent notification from the National Market Supervision Administration clarified the definition of pre-prepared dishes, which includes specific processing methods and does not encompass simple processed ingredients [7]. - The notification also states that dishes made in central kitchens and delivered to restaurants do not fall under the category of pre-prepared dishes, which may impact how Xibei positions its offerings [7]. Company Background - Xibei Catering Group was founded in 1998 and operates multiple brands, with nearly 400 locations across the country as of May 2025 [8].

Core Viewpoint - The controversy surrounding Xibei Restaurant Group's food quality has intensified, with allegations of using pre-prepared dishes and poor taste being raised by public figures, notably Luo Yonghao, which could significantly impact the company's reputation and customer trust [1][5]. Summary by Relevant Sections Allegations of Food Quality - Luo Yonghao criticized the taste of dishes at Xibei, claiming they had a "leftover" flavor, suggesting that the food might be reheated or pre-prepared [1][3]. - Specific dishes mentioned include lamb chops and grilled fish, which Luo described as having unpleasant tastes reminiscent of reheated food [1][3]. Company Response - Xibei's founder, Jia Guolong, denied the allegations, asserting that none of their dishes are pre-prepared and emphasizing the potential damage to the company's reputation from such claims [5]. - In response to the controversy, Xibei plans to launch a "Luo Yonghao Menu" in all locations, encouraging customers to try the dishes and offering kitchen tours [5]. Legal Actions - Jia Guolong indicated intentions to sue Luo Yonghao for the damaging statements made regarding the restaurant's food quality [5].