以下文章来源于首席商业评论 ，作者宁缺 首席商业评论 . 论商战，言商道！点击关注，与百万企业家、专业人士一起深究商业逻辑，跟上最新趋势。 作者：宁缺 来源：首席商业评论 ---------------------------------- 二十多天过去，曾经被推上舆论风口浪尖的西贝，如今正试图用一场前所未有的降价行动挽回消费 者的心。 国庆前夜，这个长期被贴上"高价"标签的餐饮品牌突然宣布全线大幅降价。自10月1日起，多款核 心菜品价格下调：西贝面筋从39元降至33元，手撕椒麻鸡从63元降至46元，草原嫩烤羊排从119 元降至109元，葱香烤鱼从89元降至79元，黄米凉糕从29元降至26元，并同步推出100元无门槛 代金券。 图源：西贝小程序 如此力度的价格调整，在西贝的发展史上尚属首次。这场被业界视为"自救"的降价行动，究竟效果 如何？ 根据首席从不同渠道观察，受到假期客流增长的推动，与节前多家门店门庭冷落的情形相比，国庆 期间西贝的客流量开始回升。就餐高峰期，一些门店出现了消费者需要等候一段时间才能入座的情 况，也有家庭聚餐开始回归。 回顾西贝近期的系列举措——从引发争议的"7岁孩子哭着要吃"煽情文案， ...

二十多天过去，曾经被推上舆论风口浪尖的西贝，如今正试图用一场前所未有的降价行动挽回消费者的心。 国庆前夜，这个长期被贴上"高价"标签的餐饮品牌突然宣布全线大幅降价。自10月1日起，多款核心菜品价格下调：西贝面筋从39元降至33元，手撕椒麻鸡从63元 降至46元，草原嫩烤羊排从119元降至109元，葱香烤鱼从89元降至79元，黄米凉糕从29元降至26元，并同步推出100元无门槛代金券。 图源：西贝小程序 如此力度的价格调整，在西贝的发展史上尚属首次。这场被业界视为"自救"的降价行动，究竟效果如何？ 根据首席从不同渠道观察，受到假期客流增长的推动，与节前多家门店门庭冷落的情形相比，国庆期间西贝的客流量开始回升。就餐高峰期，一些门店出现了消 费者需要等候一段时间才能入座的情况，也有家庭聚餐开始回归。 回顾西贝近期的系列举措——从引发争议的"7岁孩子哭着要吃"煽情文案，到创始人贾国龙"全网闭麦"，西贝似乎并未能有效平息关于"定价过高"与"预制菜"的舆 论风波。 图源：西贝品味早读 如今， 西贝选择以"自砍一刀"的方式寻求突破，这场声势浩大的降价行动，究竟能否真正扭转西贝的困局？ 大放代金券，西贝"降价"留客 国庆有朋 ...

Group 1 - The core activity "Xibei Treats You to Dinner" was launched on September 24, offering customers a 100 yuan dining voucher for in-store consumption, valid from September 25, 2025, to October 31, 2025 [1] - The promotion aims to thank customers for their support, with no restrictions on the number of vouchers that can be used during subsequent visits [1] - Following criticism regarding the use of pre-prepared dishes, customer traffic at Xibei has significantly declined, with daily revenue dropping by 1 million yuan on September 10 and 11, and an estimated drop of 2 to 3 million yuan on September 12 [1][2] Group 2 - Xibei issued an apology on September 15, acknowledging a significant gap between its production methods and customer expectations, and announced a series of corrective measures [2] - The corrective measures include transitioning from centralized kitchen processing to in-store cooking, using non-GMO soybean oil, and ensuring that children's meals are freshly prepared [2][3] - Adjustments to menu items will be completed by October 1, with changes including using fresh ingredients for various dishes and training for chefs on new preparation processes [3]

Core Viewpoint - Xibei is implementing a series of apology and rectification measures in response to the "pre-made food" controversy, including adjustments to cooking processes and ingredient sourcing [1][3]. Summary by Sections Rectification Measures - Xibei announced plans to shift from centralized kitchen processing to on-site cooking at stores, aiming to complete these changes by October 1 [1][3]. - Specific adjustments include switching to non-GMO soybean oil for all dishes, preparing children's meals on-site, and modifying the preparation of various signature dishes [1][3]. Operational Challenges - The transition to on-site cooking will likely increase labor costs due to the need for skilled chefs and additional training for existing staff [3][4]. - The adjustments may also lead to higher food waste and require more kitchen space and equipment, potentially affecting overall efficiency [3][4]. Financial Implications - Xibei's average profit margin of 5% may be further compressed due to increased operational costs from the changes [5]. - Comparatively, Xibei's profit margin is positioned in the middle range within the industry, with competitors like KFC and Haidilao reporting higher margins [5][6]. Market Conditions - The overall restaurant industry is facing challenges, with a reported 4.3% growth in national dining revenue, but a decline in revenue growth for larger establishments [6][7]. - Xibei has experienced a significant drop in customer traffic following the controversy, with daily revenue losses estimated at 1 million to 3 million yuan [6][7]. Consumer Trust Issues - Xibei's shift towards a "family-friendly restaurant" model, focusing on children's meals, raises concerns about regaining consumer trust, particularly regarding food safety and ingredient transparency [10][12]. - The controversy surrounding pre-made foods has highlighted a disconnect between industry standards and public perception, complicating Xibei's efforts to rebuild trust with consumers [12].

Group 1 - The article discusses the health implications of the summer solar term "Great Heat," emphasizing the need for dietary and lifestyle adjustments to combat the effects of heat, humidity, and summer-related ailments [1][2] - It highlights the importance of maintaining the body's yang energy and preventing digestive issues, insomnia, and emotional disturbances during this period [1][2] - Recommendations include consuming cooling foods such as watermelon, mung beans, and lotus root, as well as avoiding heavy, greasy foods and cold drinks [1][2] Group 2 - The article advises on preventive measures against heat-related health risks, particularly for vulnerable groups like the elderly and children [2] - It suggests specific practices such as avoiding direct air conditioning, taking short naps, and engaging in gentle exercises like Tai Chi to maintain well-being [2] - Traditional Chinese medicine techniques, such as acupressure on specific points, are recommended for alleviating symptoms like headaches and dizziness caused by summer heat [2]

Core Insights - The book "Grains of China: Tracing the Origins of Chinese Snacks, Pastries, and Staples" by Wang Renxing explores the rich history and cultural significance of Chinese food, emphasizing the wisdom of ancient culinary practices over thousands of years [2][4] - It highlights the continuity of Chinese grain civilization through various traditional foods that have persisted over time, such as millet porridge, rice cakes, and dumplings [3][4] - The author expresses concern over the loss of traditional culinary techniques due to industrialization, despite government efforts to protect intangible cultural heritage [4][5] Summary by Categories Cultural Significance - Chinese food culture is recognized as an important aspect of cultural soft power, with increasing public interest in the historical and cultural contexts behind traditional dishes [2][3] - The book provides new interpretations of the origins of various foods, such as the differences between Chinese steamed buns and European bread, and the influence of ingredients like corn and sweet potatoes from the Americas [2] Historical Context - The book is based on over 40 years of research and categorizes cooking methods into four types: boiling, steaming, frying, and baking, tracing their development over the last 10,000 years [2][4] - It documents over 100 classic grain-based dishes, revealing their historical evolution and cultural significance [2][3] Preservation of Tradition - The author aims to document and preserve traditional culinary techniques that are at risk of being lost, emphasizing the importance of maintaining these cultural practices for future generations [4][5] - The book includes 589 valuable images, including archaeological food remains and historical cooking tools, providing visual evidence of the evolution of staple foods like noodles and dumplings [4][5]