明早七点开始,西贝全国调价,大约降价 20%-40% 此时此刻,全国西贝门店正在菜牌上粘新菜价,因 为价格调整非常临时，来不及印刷，所以用打印价 格粘贴在菜牌上。北上广等一线和准一线城市价格 调整最大。 活下去。 #西贝 #预制菜 #毛毛 9月29日晚，有网友报料，10月1日西贝全国门店对菜品进行大幅调价。这轮调价力度罕见，幅度达20%至40%，由于通知来得突然，新菜牌赶不及印刷。 全国的门店工作人员都在忙，往旧菜牌上贴新价签。 昨天 22:14 北京 | 菜品 | 原价 | 现价 | 降幅 | | --- | --- | --- | --- | | 草原嫩烤羊排 | 109 | 109 | 0 | | 葱香烤鱼 | 80 | 79 | 11% | | 嫩烤DHA大黄鱼 | 39 | 39 | 0 | | 胡麻油调黄瓜 | 23 | 19 | 17% | | 把羊肉串配现烤馍(6串) | 43 | 43 | 0 | | 西贝面筋 | 39 | 33 | 15% | | 五种番茄酸汤夜面鱼鱼(碗) | 29 | 23 | 20% | | 葱油罗马生菜 | 29 | 29 | 0 | | 小炒草原牛 | 59 | ...

10月1日，西贝部分菜品降幅超20%的话题突然登上小红书热搜。 校对：王锦程 责编：刘珺宇 继近日宣布发放100元堂食代金券后，西贝在国庆节首日再抛大动作。 9月29日晚，有网友爆料10月1日西贝全国门店对菜品进行大幅调价。这轮调价力度罕见，幅度达20%至40%。此外爆料网友表示，由于通知来得突然，新 菜牌赶不及印刷。全国的门店工作人员都在忙，有门店往旧菜牌上贴新价签。 | 菜品 | 原价 | 现价 | 降幅 | | --- | --- | --- | --- | | 草原嫩烤羊排 | 109 | 109 | 0 | | 葱香烤鱼 | 89 | 79 | 11% | | 嫩烤DHA大黄鱼 | 39 | 39 | 0 | | 胡麻油调黄瓜 | 23 | 19 | 17% | | 把羊肉串配现烤馒(6串) | 43 | 43 | 0 | | 西贝面筋 | 39 | 33 | 15% | | 五种番茄酸汤夜面鱼鱼(碗) | 29 | 23 | 20% | | 葱油罗马生菜 | 29 | 29 | 0 | | 小炒草原牛 | 59 | 59 | 0 | | 黄米凉糕(6块) | 29 | 26 | 10% | | 鸡 ...

Core Insights - Xibei is facing a significant challenge and is attempting to implement measures for self-rescue amid recent controversies [1] Pricing Strategy - On October 1, Xibei will implement a substantial price adjustment across its nationwide stores, with price increases ranging from 20% to 40% [1] - The notification for the price change was sudden, leading to staff working to update old menus with new price tags [1] Menu Changes - A selection of dishes has seen varied price adjustments, with some items experiencing price reductions while others remain unchanged or have slight increases [5] - For example, the price of "葱香烤鱼" decreased from ¥89 to ¥79, reflecting an 11% reduction, while "鸡汤白玉山药炖豆腐" increased from ¥43 to ¥46, showing a 3% increase [5]

Core Viewpoint - The incident involving Luo Yonghao's criticism of Xibei's use of pre-prepared dishes has sparked a public debate about transparency in the pre-prepared food industry in China, with Xibei defending its practices and providing detailed production processes for its dishes [1][3]. Group 1: Company Response - Xibei publicly thanked Luo Yonghao for his feedback but firmly opposed his claims, stating that his criticisms were unfounded [1]. - In response to the allegations, Xibei released a detailed "operational guide" outlining the production processes of 13 dishes served at its restaurants, asserting that these processes align with national standards [1][2]. - Xibei announced plans to open its kitchens for public tours, allowing customers to observe food preparation practices firsthand, thereby promoting transparency [3]. Group 2: Industry Context - The definition of pre-prepared dishes, as outlined by the Chinese government, specifies that these dishes are made from one or more food products through industrial pre-processing methods and are not classified as staple foods [2][3]. - There is a noted discrepancy between public perception of pre-prepared dishes and the official definitions provided by regulatory bodies, indicating a potential area for consumer education [4].

Core Viewpoint - The controversy surrounding the use of "pre-prepared dishes" at Xibei was ignited by a comment from Luo Yonghao, leading to a strong response from Xibei's founder, who denied the allegations and emphasized their cooking practices [2][4][6]. Group 1: Company Response - Xibei's founder, Jia Guolong, firmly denied the use of "pre-prepared dishes," stating that all dishes are made from pre-processed ingredients with final cooking done in-store [4][6]. - To address the concerns, Xibei announced that all 370 locations would open their kitchens for public viewing starting September 12, allowing customers to observe the cooking process [8]. - Jia Guolong indicated intentions to sue Luo Yonghao for his comments, while Luo responded by offering a reward for evidence supporting the claim of Xibei using pre-prepared dishes [8][12]. Group 2: Definition and Standards - The definition of "pre-prepared dishes" was clarified by the State Administration for Market Regulation, which stated that dishes made in central kitchens and then frozen or packaged do not fall under this category [12]. - Xibei's practices involve pre-processing ingredients but require final cooking steps to be completed in-store, which aligns with the definition of "pre-processed ingredients" rather than "pre-prepared dishes" [12][13]. - The lack of a clear standard for what constitutes "pre-prepared dishes" has led to public confusion, as many consumers may equate central kitchen processing with pre-prepared dishes [12][13]. Group 3: Consumer Perception - Consumer sentiment towards Xibei has been affected by perceptions of high prices and dissatisfaction with food quality, with some customers recalling previous positive experiences that have since declined [14][20]. - Luo Yonghao's comments resonated with consumers who feel that Xibei's dishes are overpriced and lack flavor, leading to discussions about the restaurant's overall value proposition [14][20]. - The ongoing debate highlights the challenges faced by the restaurant industry in maintaining quality and transparency while navigating consumer expectations and regulatory definitions [12][20].

Core Viewpoint - The controversy surrounding the restaurant chain "Xibei" has been ignited by public criticism from influencer Luo Yonghao, who accused the brand of serving mostly pre-prepared dishes, leading to significant public concern and a strong response from Xibei's founder, Jia Guolong [1][4][11]. Group 1: Controversy and Reactions - Luo Yonghao publicly criticized Xibei on social media, claiming that the restaurant served "almost all pre-prepared dishes" and called for legislation requiring restaurants to disclose the use of such items [1][11]. - Jia Guolong, the founder of Xibei, announced plans to sue Luo Yonghao, emphasizing the damage to the brand's reputation caused by the influencer's extreme statements [4][6]. - In response to the criticism, Xibei has launched a "Luo Yonghao Menu" in all its locations, allowing customers to order dishes that Luo had previously tried, with a promise of a money-back guarantee if they are unsatisfied [7][13]. Group 2: Financial and Operational Details - Luo Yonghao's dining experience at Xibei included 15 dishes for a total of 830 yuan, which Jia Guolong defended as reasonable pricing [6][8]. - Xibei has committed to transparency by allowing customers to visit the kitchen and observe the cooking process, aiming to dispel claims of using pre-prepared dishes [13][25]. Group 3: Industry Context and Regulations - The controversy has sparked discussions about the use of pre-prepared dishes in the restaurant industry, with regulatory bodies advocating for clearer labeling to inform consumers [34][36]. - Jia Guolong acknowledged the growing trend of pre-prepared dishes in the industry but clarified that Xibei does not currently use them, distinguishing between pre-prepared and pre-cooked items [28][26]. Group 4: Public Sentiment and Social Media Impact - The incident has generated significant online discussion, with some supporting Luo Yonghao's claims while others defend Xibei's quality and pricing [11][39]. - The situation highlights the influence of social media on public perception and the potential impact of celebrity endorsements or criticisms on brand reputation [30][41].

Core Viewpoint - The controversy surrounding "pre-made dishes" has escalated between Luo Yonghao and Xibei, with both parties presenting conflicting narratives, leading to significant public discourse [1]. Group 1: Controversy Overview - Luo Yonghao criticized Xibei for serving mostly pre-made dishes at high prices, calling for legislation to require restaurants to disclose the use of pre-made ingredients [1]. - Xibei's founder, Jia Guolong, announced plans to sue Luo for damaging the restaurant's reputation and invited customers to observe the cooking process in their kitchens [1]. Group 2: Employee Insights - A former Xibei kitchen employee commented on the perception of pre-made dishes, acknowledging that while the portions may be small and prices high, the preparation involves fresh ingredients and cooking processes [3][4]. - The employee explained that dishes like "potato stewed beef" are prepared fresh in the morning and served later, which may lead to consumer confusion regarding the freshness of the food [6][7]. Group 3: Cooking Processes - The cooking process involves preparing ingredients in advance, with some dishes being cooked on-site while others are reheated from earlier preparations [19][20]. - The employee clarified that while some items are prepared ahead of time, they are not classified as pre-made dishes in the traditional sense, as they still undergo cooking processes before serving [23][28]. Group 4: Menu and Pricing - A detailed menu was provided, showcasing various dishes and their prices, indicating a total bill of 663.00 [16]. - The pricing reflects the perceived quality and preparation methods, with some dishes being freshly cooked while others are prepared in advance [19][20].