更关键的是，代金券未能解决西贝的核心矛盾——消费者对"高价预制菜"的心结。尽管西贝已将羊肉 串、烤鱼等SKU改为现制，但在消费者心里"预制菜=低价""要是一直卖这个价，还能接受，就怕优惠结 束又涨价"这些观点认识仍然牢固。认知背后，是西贝此前在预制菜问题上的"公关翻车"埋下的隐患 ——面对预制菜质疑时，西贝未直面"消费者认知与法规界定差异"，反而强硬回应，最终道歉收场，导 致品牌信任度大幅受损。 齐鲁晚报·齐鲁壹点 张志恒 "国庆假期的时候都要忙疯了，排队的人很多。"10月10日中午，西贝莜面村某门店的服务员向记者介绍 道。国庆期间，凭借"100元无门槛代金券"和"核心菜品降价"的组合拳，西贝在国庆假期迎来久违的排 队热潮。如今热潮渐退，这个近期陷入舆论风波的餐饮品牌，或许正站在转型的十字路口。 从"排队等位"到"寥寥数桌"，代金券撑起的热闹 10月10日中午12点，记者来到附近的一家西贝莜面村就餐发现，与国庆节时门厅热闹的排队景象不同， 消费者都回归了正常的状态。算上记者这一桌，总共有十桌消费者就餐，上座率不足三分之一。记者落 座后，服务员送上了免费的小米粥——粥里漂浮的南瓜片，正是西贝此前公告中"用现熬小 ...

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].