Core Viewpoint - The restaurant industry is shifting from a "many brands, many blessings" strategy to a focus on "quality over quantity" in brand development, particularly in the context of a low-margin environment [1][27]. Group 1: Brand Strategy - Leading restaurant companies are adopting a "main brand holds the fort, sub-brands charge forward" strategy, but the success of sub-brands depends on strategic consistency and resource synergy [2][27]. - Haidilao, despite being a hotpot giant, is aggressively exploring sub-brands, having launched over 20 sub-brands across various categories, including baking and barbecue [1][3]. Group 2: Performance and Challenges - Haidilao's rapid expansion led to a significant increase in store count to 1,205 by 2020, resulting in operational challenges and a record loss of 4.2 billion yuan in 2021 [3][4]. - The company has since reassessed its sub-brand strategy, focusing on fewer launches and prioritizing its main brand, with only three sub-brands introduced in 2023 [3][4]. Group 3: Sub-Brand Development - The "Red Pomegranate Plan" encourages internal entrepreneurship among employees, allowing for quicker market adjustments and reducing trial costs for new sub-brands [5][27]. - By the end of 2024, Haidilao's other restaurant revenues reached 483 million yuan, showing a year-on-year growth of 39.6%, indicating initial success from its sub-brands [6]. Group 4: Pricing Strategy - The restaurant market is experiencing a structural shift towards lower price points, with average hotpot spending dropping from 86.7 yuan in 2022 to 77.1 yuan in 2025, a decline of 11% [13][16]. - Haidilao's sub-brands are strategically priced to attract a broader consumer base, with offerings like "Little Hi Hotpot" and "High High Self-Service Hotpot" focusing on affordability [14][15]. Group 5: Industry Trends - The competitive landscape is forcing companies to refine their sub-brand strategies, with many opting to consolidate resources and focus on core brands rather than spreading themselves too thin [23][26]. - West B's sub-brand exploration has resulted in cumulative losses of 700-800 million yuan over 7-8 years, leading to a strategic retreat to focus on its main brand [26][27].

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes at the restaurant chain Xibei, sparked by a social media post from influencer Luo Yonghao, highlights a significant gap between official definitions and public understanding of what constitutes pre-prepared food [4][12][27]. Group 1: Incident Overview - On September 10, Luo Yonghao criticized Xibei for allegedly serving pre-prepared dishes, which led to widespread public debate and media attention [6][10]. - Xibei's founder, Jia Guolong, quickly responded by denying the use of pre-prepared dishes and announced legal action against Luo Yonghao [7][10]. - Xibei opened its kitchens for public inspection to demonstrate transparency and counter the allegations, while Luo offered a reward for evidence of pre-prepared food usage [10][11]. Group 2: Public Perception and Misunderstanding - The core of the dispute lies in the differing interpretations of "pre-prepared food" between consumers and the restaurant industry, with many consumers equating any non-freshly cooked food with pre-prepared dishes [12][15]. - Official definitions provided by regulatory bodies clarify that pre-prepared dishes require industrial pre-processing and are not simply pre-cut or pre-cooked ingredients [13][14]. - The lack of public understanding regarding the definition of pre-prepared food has led to confusion and mistrust among consumers, who often feel misled about the food they are consuming [16][27]. Group 3: Industry Implications - The incident underscores the need for clearer communication and transparency within the restaurant industry regarding food preparation methods [20][21]. - The growing prevalence of pre-prepared dishes in the restaurant sector, now exceeding 30% of the market, necessitates a shift towards more transparent practices to regain consumer trust [20][27]. - Establishing clear national standards and labeling requirements for pre-prepared food is essential for the industry to move towards compliance and consumer confidence [20][21]. Group 4: Recommendations for Transparency - The restaurant industry should adopt proactive transparency measures, such as detailed ingredient sourcing reports and clear labeling of food preparation methods, to enhance consumer trust [22][25]. - Successful examples from other companies, like Laoxiangji, demonstrate that transparency in food sourcing and preparation can mitigate consumer concerns and foster loyalty [22][25]. - Moving forward, the industry must prioritize consumer education on food preparation processes to bridge the gap between official definitions and public perception [27].

Core Viewpoint - The controversy surrounding pre-prepared dishes (pre-cooked meals) has gained significant attention following criticism from a public figure, leading to a broader discussion about transparency and consumer rights in the food industry [1][2][3] Group 1: Company Impact - The criticism from the public figure has resulted in a noticeable decline in customer traffic, with reports indicating a drop of approximately 10% in certain locations [2][7] - The company, Xibei, reported a significant loss in daily revenue, estimating a drop of 1 million yuan on October 10 and 11, with projections of 2 to 3 million yuan on October 12 [2][7] - Xibei has committed to transparency by opening its kitchens for public viewing and providing detailed information about its food preparation processes [5][7] Group 2: Industry Trends - There are over 74,000 companies related to pre-prepared dishes in China, with 31 listed on the A-share market, and around 60% of these companies are expected to see a year-on-year decline in performance for 2024 and the first half of 2025 [1] - The National Health Commission is working on a national standard for food safety concerning pre-prepared dishes, which is expected to be publicly solicited for opinions soon [1] - The ongoing debate highlights a growing consumer demand for clarity regarding the use of pre-prepared dishes in restaurants, emphasizing the importance of consumer rights and informed choices [3][9]

Core Viewpoint - The article discusses the ongoing crisis faced by the company Xibei, led by CEO Jia Guolong, due to public criticism from influencer Luo Yonghao, which has significantly impacted the company's revenue and customer traffic [4][5][6]. Group 1: Impact of Luo Yonghao's Criticism - Luo Yonghao's social media posts and live broadcasts have led to a drastic decline in Xibei's daily revenue, with estimates of a drop of 1 million yuan on September 10 and 11, and projections of 2 to 3 million yuan on September 12 [9][12]. - The company is experiencing a "cliff-like" decrease in customer traffic, which Jia Guolong describes as the most significant external crisis in the company's history [31][32]. Group 2: Company Response and Legal Action - Jia Guolong has expressed a firm decision to pursue legal action against Luo Yonghao, stating that even if the business suffers, the truth must be clarified [13][16]. - Despite receiving advice to take a softer approach, Jia insists on confronting the issue head-on, emphasizing the importance of integrity and accountability [17][18]. Group 3: Company Operations and Strategy - Xibei operates over 370 stores and employs more than 18,000 staff, with a reported revenue of 6.2 billion yuan in 2023 [4][6]. - The company has been focusing on improving its management and operational efficiency, with Jia Guolong returning to the CEO position to lead these efforts [34][35]. Group 4: Clarification on Pre-prepared Dishes - Jia Guolong clarifies that while Xibei utilizes pre-preparation techniques, it does not serve pre-prepared dishes as defined by industry standards [40][42]. - The company has previously operated a fast-food brand that included pre-prepared items, but this brand has since been closed, and no pre-prepared dishes are currently offered in Xibei's main operations [37][38].

Core Viewpoint - The article discusses the controversy surrounding the restaurant chain Xibei, focusing on allegations of using pre-prepared ingredients while claiming to serve fresh dishes, highlighting the tension between operational efficiency and consumer expectations [1][19][27]. Group 1: Operational Practices - Xibei's kitchens utilize advanced equipment like multifunctional steam ovens to expedite cooking processes, allowing for quick meal preparation [5][11]. - The restaurant employs a central kitchen model where ingredients are pre-processed, with the final cooking done at the restaurant, which they argue does not classify as "pre-prepared food" under current regulations [14][15]. - The company claims to maintain a balance between efficiency and customer experience, with a focus on reducing meal preparation time from 12 minutes to 4.5 minutes [23]. Group 2: Financial Performance - In 2023, Xibei reported a record revenue of 6.2 billion yuan, with nearly 400 locations serving 37.66 million customers, resulting in an average customer spend of 165 yuan [21][24]. - The company’s cost structure includes a gross margin of 58%-60%, with rent accounting for 15%-18% of revenue and labor costs at 20% [24]. Group 3: Consumer Sentiment and Market Dynamics - A significant portion of consumers (78%) believe that any non-freshly made food should be classified as pre-prepared, indicating a disconnect between consumer expectations and Xibei's practices [27]. - The backlash against Xibei is not solely about the use of pre-prepared ingredients but rather about perceived dishonesty in pricing and marketing, as consumers feel misled when paying for what they believe to be freshly made dishes [29][31]. - The article suggests that the restaurant industry faces a broader challenge of balancing operational efficiency with the demand for transparency and authenticity from consumers [29].

Group 1 - The core viewpoint is that the individual does not oppose pre-prepared meals but aims to promote transparency in the industry to protect consumer rights [1] Group 2 - During a live broadcast, images were shown of a refrigerator at a restaurant containing a bag of "de-boned yellow flower fish fillet" with a shelf life of 18 months [3] - Another product, "sea bass," also displayed a shelf life of 18 months, with ingredients including sea bass, water, edible salt, ginger, yeast extract, and a moisture-retaining agent, indicating it is a pre-marinated product [3] - The "small beef braised rice beef package" weighing 2.5 kilograms was shown to be non-instant and not directly provided to consumers [4]

Core Viewpoint - The article discusses the ongoing conflict between the company Xibei and influencer Luo Yonghao, highlighting the impact of social media on business reputation and revenue, as well as the company's commitment to transparency and quality in its operations [6][30][54]. Group 1: Company Background and Crisis - Xibei was founded in 1988 and currently operates over 370 stores with more than 18,000 employees, generating revenue of 6.2 billion yuan in 2023 [6]. - The company is facing its largest external crisis due to Luo Yonghao's accusations regarding the quality of its food, leading to a significant drop in customer traffic and daily revenue losses estimated at 1 million yuan on September 10 and 11, and projected losses of 2 to 3 million yuan on September 12 [11][30]. Group 2: Response to Accusations - The CEO of Xibei, Jia Guolong, expressed his determination to pursue legal action against Luo Yonghao, emphasizing the importance of clarifying the truth despite the potential short-term impact on business [17][18]. - Jia stated that the company has a commitment to customer satisfaction, offering refunds if customers are dissatisfied with their meals, and has historically handled customer complaints with apologies and compensation [23]. Group 3: Quality and Pre-prepared Food - Jia clarified that while Xibei employs pre-preparation techniques, it does not serve pre-prepared meals as defined by industry standards, distinguishing between pre-preparation and pre-prepared food [42][49]. - The company has faced misconceptions about pre-prepared food, with Jia advocating for quality standards rather than categorizing food simply as pre-prepared or freshly made [52][53]. Group 4: Future Outlook - Despite the current crisis, Jia believes that overcoming this challenge will enhance the company's organizational capabilities and improve its operations [36]. - The company aims to focus on customer experience and quality assurance moving forward, with a commitment to addressing any legitimate issues raised by customers [55].

Core Viewpoint - The ongoing controversy surrounding the use of pre-prepared dishes at Xibei restaurant chain has led to significant public discourse, with founder Jia Guolong firmly denying any use of pre-prepared dishes and indicating plans to take legal action against critic Luo Yonghao [2][7][19]. Group 1: Company Response - Jia Guolong reiterated that Xibei does not serve any pre-prepared dishes, emphasizing that consumer misconceptions about pre-prepared food are widespread [5][7]. - He described the recent events as the largest external crisis since the establishment of Xibei, reporting a significant drop in daily revenue, estimating losses of 1 million yuan on September 10 and 11, and projecting losses of 2 to 3 million yuan on September 12 [7]. - Xibei has publicly shared the preparation methods of 13 dishes to clarify their cooking processes and has opened their kitchens for customer visits to enhance transparency [19][20]. Group 2: Industry Reactions - The incident has sparked support from various industry leaders, with notable figures expressing solidarity with Xibei, including the founders of Banlu Hotpot and Jixiang Wonton [8]. - Luo Yonghao's initial criticism of Xibei's pricing and food quality has led to a broader discussion about the transparency of the pre-prepared food industry, with him advocating for clearer labeling of such dishes in restaurants [20]. - The controversy has prompted discussions among industry peers about the challenges faced by restaurant businesses and the need for consumer awareness regarding food preparation practices [15][20].

Core Viewpoint - The ongoing controversy surrounding the restaurant chain Xibei and its use of pre-prepared dishes has escalated, with founder Jia Guolong firmly denying any use of such dishes and planning legal action against influencer Luo Yonghao, who criticized the restaurant's offerings [1][4][10]. Group 1: Company Statements - Jia Guolong reiterated that Xibei does not serve any pre-prepared dishes, emphasizing that consumer misconceptions about pre-prepared food are widespread [3][4]. - He defined pre-prepared dishes according to national standards, explaining that the cooking process involves preparing the dish in a factory and then reheating it at the restaurant [3]. - Xibei's daily revenue reportedly dropped by 1 million yuan on September 10 and 11, with an estimated drop of 200,000 to 300,000 yuan on September 12 due to the controversy [4]. Group 2: Industry Reactions - Influencer Luo Yonghao expressed skepticism about Xibei's claims and suggested that the restaurant should be transparent about its use of pre-prepared dishes [4][10]. - Several industry leaders publicly supported Xibei, including the founders of other restaurant brands, who voiced their trust in the company amid the crisis [5]. - Luo Yonghao's initial criticism on September 10 sparked the controversy, leading to a series of public exchanges between him and Jia Guolong [10]. Group 3: Social Media and Public Response - On September 13, entrepreneur Yu Donglai deleted his supportive posts for Xibei and made his social media account private, indicating a shift in public sentiment [6][7]. - Following the backlash, Xibei released a letter to customers clarifying the preparation methods of their dishes and opened their kitchens for public tours to enhance transparency [9].

Core Viewpoint - The ongoing controversy surrounding the use of pre-prepared dishes at Xibei restaurant chain has led to significant public discourse, with founder Jia Guolong firmly denying any use of pre-prepared dishes in their offerings, while also indicating plans to take legal action against critic Luo Yonghao [2][3][9]. Summary by Sections Incident Background - On September 10, Luo Yonghao criticized Xibei for allegedly serving pre-prepared dishes, prompting a backlash from the restaurant's management [14][15]. - Jia Guolong emphasized that Xibei has never served any pre-prepared dishes, describing the situation as the largest external crisis since the company's inception [4][9]. Financial Impact - Jia reported a significant drop in daily revenue, estimating a loss of 1 million yuan on September 10 and 11, and projecting a further decline of 2 to 3 million yuan on September 12 [9]. Industry Response - Several industry leaders expressed support for Xibei, including the founders of Ban Yu Hot Pot and Jixiang Wonton, highlighting a collective concern over the treatment of restaurant brands [10]. Legal Actions - Jia confirmed intentions to pursue legal action against Luo, stating that while he could forgo business, he must defend the company's reputation [9]. Transparency and Consumer Rights - Luo Yonghao later clarified that he does not oppose pre-prepared dishes but advocates for greater transparency in the industry to protect consumer rights [20].