Core Viewpoint - The article discusses the recent drastic price reduction by the restaurant brand Xibei as a strategy to regain consumer trust and increase foot traffic after facing criticism for high prices and the use of pre-made dishes [4][9][12]. Group 1: Price Reduction Strategy - Xibei announced significant price cuts on key dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and hand-torn spicy chicken from 63 yuan to 46 yuan [4][12]. - The introduction of 100 yuan no-threshold vouchers has attracted consumers, leading to increased foot traffic during the National Day holiday, with some locations experiencing wait times for seating [7][12]. - The voucher system has been exploited by consumers, with many finding ways to maximize savings, such as purchasing low-cost items and using multiple vouchers to effectively dine for free [13][17][21]. Group 2: Consumer Perception and Trust Issues - Despite the price cuts, consumer trust remains fragile, as many still associate Xibei with high-priced pre-made dishes, leading to skepticism about the brand's claims of no longer using such items [33][34]. - Social media feedback indicates that while consumers acknowledge the lower prices, they still believe that pre-made dishes should be priced lower, highlighting a persistent perception issue [34][39]. - The brand's shift from emphasizing value to focusing on price may dilute its long-term brand equity, as it risks being perceived as a discount option rather than a premium dining experience [36][38]. Group 3: Long-term Brand Strategy - Xibei's recent changes, including menu adjustments and the introduction of new cooking methods, aim to enhance the dining experience, but the effectiveness of these measures in rebuilding trust is uncertain [28][32]. - The article suggests that Xibei needs to clarify its target customer base and potentially separate its offerings into different segments to avoid confusion and better serve distinct consumer needs [44][46]. - Ultimately, while short-term promotions may drive traffic, they are unlikely to establish lasting customer loyalty without addressing the underlying trust issues related to product quality and transparency [47].

Core Viewpoint - The article discusses the recent price reduction strategy implemented by the restaurant brand Xibei, which aims to regain consumer trust after facing criticism for high prices and the use of pre-made dishes. The effectiveness of this strategy during the National Day holiday is analyzed, highlighting both consumer reactions and potential long-term implications for the brand [8][24][28]. Price Reduction Strategy - Xibei announced significant price cuts on various core dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and roasted lamb chops from 119 yuan to 109 yuan. Additionally, a 100 yuan no-threshold voucher was introduced [8][12]. - This price adjustment is unprecedented in Xibei's history and is viewed as a self-rescue measure to counteract declining customer traffic [8][12]. Consumer Response - During the National Day holiday, Xibei experienced a noticeable increase in customer traffic compared to the previous period, with some locations seeing wait times for seating [8][18]. - Consumers reported significant savings using the vouchers, with some effectively dining for free by leveraging multiple vouchers [13][15]. However, there were complaints about portion sizes, indicating that the price reduction did not necessarily equate to value [29]. Market Dynamics - The introduction of vouchers led to a surge in secondary market activity, with 100 yuan vouchers being sold for 50-60 yuan on platforms like Xianyu, indicating a potential for arbitrage [19][20]. - The presence of "voucher hunters" and resellers could undermine the original intent of the promotional campaign, shifting it from customer appreciation to profit-making [20][24]. Brand Trust Issues - Despite the price cuts, Xibei continues to face skepticism regarding its use of pre-made dishes, with many consumers expressing doubts about the brand's claims of not using such products [24][26]. - The article notes that while consumers acknowledge the lower prices, they still associate the brand with its previous high pricing and pre-made dish controversies, which complicates the rebuilding of trust [26][28]. Strategic Implications - The article suggests that Xibei's shift from emphasizing value to competing on price could dilute its brand equity and long-term positioning in the market [28][29]. - To regain consumer trust, Xibei may need to focus on transparency regarding its food sourcing and preparation methods, as well as ensuring that pricing aligns with consumer expectations for quality [31][33].

Core Viewpoint - The company Xibei is undergoing significant adjustments to its menu and cooking processes in response to public criticism, with a commitment to complete these changes by October 1, 2025 [1][9]. Menu Adjustments - As of October 1, 2023, Xibei has begun modifying certain dishes, including switching to non-GMO soybean oil for all dishes previously cooked with soybean oil and changing the preparation methods for children's meals [1][9]. - The adjustments started on September 14, 2023, and include a total of nine changes to the menu [1]. Operational Changes - Xibei has shifted some food preparation tasks from central kitchens to individual stores, such as thawing and marinating, due to the limited time frame for a complete supply chain overhaul [7][9]. - The company has initiated hiring for various kitchen positions and has provided urgent training for staff to adapt to the new processes [7][9]. Pricing Strategy - Xibei has implemented price reductions on several menu items, with discounts ranging from 8.4% to 26.9% [10][11]. - Specific examples of price changes include: - Xibei gluten: from 39 to 33 yuan (15.38% reduction) - Hand-torn spicy chicken: from 63 to 46 yuan (26.98% reduction) - Grassland tender grilled lamb chop: from 119 to 109 yuan (8.40% reduction) - Scallion grilled fish: from 89 to 79 yuan (11.24% reduction) - Yellow rice cake (6 pieces): from 29 to 26 yuan (10.34% reduction) [10][11]. Customer Response - Following the adjustments and promotional efforts, customer traffic at Xibei locations has shown improvement, with occupancy rates reaching around 80% during peak hours [11]. - The company has also introduced a QR code system for customers to access information about the modified dishes and receive discount coupons [9][11]. Communication Strategy - Xibei has faced challenges in managing its public image, particularly after controversial social media posts that were perceived as emotional manipulation [13]. - The company has taken steps to improve communication with consumers following the backlash from the public [13].

Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, leading to an apology and a commitment to improve customer experience through adjustments in food preparation methods by October 1, 2025 [1][3]. Group 1: Adjustments to Food Preparation - Xibei will switch all dishes cooked with soybean oil to non-GMO soybean oil [1]. - The beef sauce for children's rice will be prepared fresh at the store instead of pre-made [1]. - The beef patties for children's meals will be made fresh on-site [1]. - The cod fish strips will be replaced with fresh, whole yellow croaker, prepared on-site [1]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1]. - The pork chop dish will use fresh pork ribs instead of semi-finished products, cooked on-site [1]. - The braised meat in the flaky meat sandwich will be prepared fresh at the store [1]. - The shredded spicy chicken will be cooked fresh at the store [1]. - The oatmeal millet porridge will be freshly made with real pumpkin slices [1]. Group 2: Customer Engagement and Transparency - Xibei encourages customers to continue providing feedback and suggestions for improvement [3]. - The founder of Xibei, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful peers [3]. - The company invites customers to supervise the improvement measures and promises to keep them updated on changes [3]. Group 3: Public Reaction - Following the apology letter, there was a notable public reaction, with some consumers expressing dissatisfaction with the company's response [5]. - Notable figures, such as Luo Yonghao, questioned the sincerity of the apology, indicating a broader scrutiny of the company's communication [4].

Core Viewpoint - Xibei has issued an apology to customers, acknowledging a significant gap between its production processes and customer expectations, and has committed to improving its food preparation methods by transitioning from central kitchen processing to in-store cooking by October 1, 2025 [3][5][6]. Summary by Sections Apology and Commitment - Xibei expressed gratitude for customer feedback and recognized the need for improvement in its production processes to meet customer expectations [5][6]. - The company reassured customers of its commitment to food safety and compliance with national regulations [5][6]. Planned Adjustments - By October 1, 2025, Xibei will implement several changes across its nationwide stores, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [6]. 2. Preparing children's meals, such as beef rice and beef patties, fresh in-store [6]. 3. Using fresh fish for children's fish sticks, prepared on-site [6]. 4. Transitioning to in-store preparation for lamb skewers, pork chops, and other dishes [6][7]. 5. Cooking oatmeal with fresh pumpkin slices on-site [7]. Customer Engagement - Xibei encourages ongoing customer feedback and suggestions for further improvements, emphasizing transparency and a commitment to customer satisfaction [7]. - The founder of Xibei, Jia Guolong, reiterated the company's dedication to customer service, stating that the company will learn from successful models in the industry [7].

Core Viewpoint - The company West B is addressing customer concerns regarding its food production processes and has acknowledged a significant gap between its practices and customer expectations. The company has committed to implementing nine adjustments across its nationwide stores by October 1, 2025, to enhance customer experience and food safety [1][4][8]. Group 1: Customer Concerns and Company Response - West B issued an apology on September 15, acknowledging the confusion and concerns raised by customers regarding its food production methods [1][4]. - The company emphasized its commitment to food safety and compliance with national regulations while actively seeking to improve its production processes [4][5]. - The adjustments planned include transitioning from pre-prepared to freshly made items in stores, such as using non-GMO soybean oil and preparing various dishes on-site [3][5]. Group 2: Impact of Controversy - The controversy began on September 10 when a public figure criticized West B's dishes as pre-prepared, leading to a heated exchange between the company's founder and the critic [8][9]. - Following the criticism, West B experienced a significant drop in daily revenue, with losses estimated at 1 million yuan on September 10 and 11, and further declines of 2 to 3 million yuan on September 12 [9]. - The company had to halt its initiative to allow public kitchen inspections after negative reports surfaced regarding food safety practices [9].

Core Viewpoint - The public debate ignited by entrepreneur Luo Yonghao regarding pre-prepared dishes has significantly impacted both the Chinese restaurant and capital markets, leading to a notable response from Xibei Catering Group [1][3] Group 1: Company Response - On September 15, Xibei issued an apology letter, committing to transition several core products from central kitchen pre-processing to in-store preparation by October 1, 2025 [1][11] - The apology letter was later retracted and republished with modifications, specifically adding quotation marks around the term "虐" (abuse) in the phrase "顾客虐我千百遍" (customers abuse me a thousand times) [1][17] - Xibei's founder, Jia Guolong, acknowledged a significant drop in customer traffic and revenue, with daily losses reaching hundreds of thousands of yuan [3][21] Group 2: Market Reaction - Following the public exchanges, the A-share pre-prepared dish sector saw a surge, with stocks like Delisi and Sanjiang Shopping hitting their daily limits [1] - The controversy has led to a substantial decline in Xibei's daily revenue, with reported losses of 1 million yuan on September 10 and 11, and potential losses of 2 to 3 million yuan on September 12 [21] Group 3: Industry Implications - The debate has sparked a broader discussion about the standards and transparency of pre-prepared dishes in the restaurant industry, emphasizing the need for consumer awareness and rights [22] - The official definition of "pre-prepared dishes" was clarified by the State Administration for Market Regulation, outlining the criteria that distinguish these products from others [23]

Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, committing to improve food preparation by shifting from centralized kitchen processing to on-site cooking in stores by October 1, 2025 [4][5]. Group 1: Changes in Food Preparation - Xibei will replace all dishes cooked with soybean oil to use non-GMO soybean oil [2]. - Children's meals will be adjusted to include freshly stir-fried beef rice and freshly made beef patties [2][3]. - The preparation of various dishes, such as fish fillets and pork dishes, will transition to on-site cooking [3][4]. Group 2: Commitment to Food Safety - The company is actively communicating with suppliers to shorten the shelf life of products while ensuring food safety and inventory turnover [5]. - Xibei emphasizes the importance of transparency and welcomes customer feedback for continuous improvement [5][7]. Group 3: Customer Engagement - The founder of Xibei, Jia Guolong, expresses a commitment to customer satisfaction, stating that the company will treat customers with utmost respect and transparency [5][7]. - Xibei invites customers to supervise the improvement measures and promises to keep them updated on changes [5][7].

Core Points - Xibei has issued an apology letter on September 15, stating that all partners are actively working to address customer concerns and improve experiences [1] - The company plans to implement adjustments in all nationwide stores by October 1, 2025, focusing on food safety and inventory turnover while shortening product shelf life [1] - Xibei encourages customers to continue providing feedback for ongoing improvements [1] Adjustments and Changes - All dishes using soybean oil will switch to non-GMO soybean oil [4] - Children's meal beef rice will be adjusted to be stir-fried on-site [4] - Children's meal beef patties will be made fresh on-site [4] - Children's meal cod fish sticks will be replaced with fresh-cut large yellow croaker, fried and baked on-site [4] - Grilled lamb skewers will be freshly cut, skewered, and grilled on-site [4] - Pork chop sauerkraut will switch from semi-finished pork chops to fresh pork ribs, stir-fried on-site [4] - The braised meat in flaky meat sandwich will be made with fresh meat, braised on-site [4] - Shredded spicy chicken will be made with fresh chicken, boiled on-site [4] - Oatmeal millet porridge will be freshly cooked on-site with added fresh pumpkin slices [4]

Core Viewpoint - Xibei has issued an official apology and announced adjustments to its food preparation processes to enhance customer experience and transparency, committing to implement these changes by October 1, 2025 [1][5][11]. Summary by Relevant Sections Adjustments to Food Preparation - All dishes using soybean oil will switch to non-GMO soybean oil [1][5]. - Children's meal beef rice will be prepared fresh in-store instead of using pre-made sauces [1][5]. - Children's beef patties will be made fresh on-site [1][5]. - Children's fish sticks will be made from fresh, whole fish, cooked on-site [1][5]. - Lamb skewers will be cut, skewered, and grilled fresh at the store [1][5]. - Pork chop dishes will use fresh pork ribs cooked on-site instead of semi-finished products [1][5]. - The meat in the flaky meat sandwich will be cooked fresh in-store [2][5]. - The shredded spicy chicken will be boiled fresh in-store [3][5]. - Oatmeal with pumpkin puree will be freshly cooked with real pumpkin slices added [4][5]. Customer Engagement and Transparency - The company is actively communicating with suppliers to shorten product shelf life while ensuring food safety and inventory turnover [5][11]. - Xibei encourages customers to provide feedback and suggestions for further improvements [5][11]. - The founder, Jia Guolong, emphasizes a commitment to transparency and customer satisfaction, stating that the company will learn from successful practices in the industry [5][11]. Impact of Public Discourse - The controversy began with a public statement by influencer Luo Yonghao, which led to a decline in customer traffic and revenue at Xibei locations [11]. - The incident has sparked broader discussions about the use of pre-prepared foods in the restaurant industry and the importance of consumer awareness regarding food preparation practices [12][15]. - Regulatory bodies are expected to enhance oversight of pre-prepared foods to ensure consumer rights and safety [17][18].