Core Viewpoint - Xibei has announced a significant price reduction on its menu items, which is seen as a response to previous consumer concerns regarding pricing and quality, aiming to restore customer traffic during the National Day holiday [1][2][5] Group 1: Price Reduction Details - On October 1, Xibei implemented a price reduction on 33 dishes, with some items seeing price cuts of over 20% [2] - Examples of price changes include: - Grassland tender grilled lamb chops from 119 yuan to 99 yuan - Scallion grilled fish from 89 yuan to 79 yuan - Yellow rice cake from 29 yuan to 26 yuan - Sesame oil scrambled eggs from 43 yuan to 33 yuan - Xibei gluten from 39 yuan to 33 yuan [3] Group 2: Menu and Operational Adjustments - Xibei has completed its planned menu adjustments, including the transition to in-store preparation for several dishes, such as fresh marinated meat and on-site cooking of various items [4][8] - The restaurant has shifted from using semi-finished products to fresh ingredients, ensuring all dishes are prepared on-site to enhance quality and customer satisfaction [4][8] Group 3: Customer Response and Traffic Recovery - Following the price reduction and menu adjustments, customer traffic has shown signs of recovery, with reports of increased patronage during peak hours [2][6] - The introduction of a 100 yuan dining voucher for customers has also contributed to the resurgence in customer visits, with many returning not solely for the vouchers but due to established trust in the brand [7] Group 4: Impact of Recent Controversies - Xibei experienced a significant drop in customer traffic due to recent controversies, with daily revenue losses reported in the hundreds of thousands of yuan [5][6] - The company has acknowledged the impact of these issues on both customer perception and employee morale, with measures taken to support staff during this challenging period [6][7]

Core Viewpoint - The trust crisis surrounding Xibei continues to escalate, driven by a lawsuit from a long-time customer alleging false advertising and a series of public relations missteps that have led to widespread criticism and ridicule [4][5][9]. Group 1: Lawsuit and Customer Allegations - A long-time customer, lawyer Guo Chengxi, filed a lawsuit against Xibei for alleged false advertising, seeking a public apology and compensation of 36,000 yuan [4][7]. - Guo's complaint highlights issues with Xibei's use of pre-prepared dishes and misleading marketing claims regarding food freshness and ingredient sourcing [9][10]. - The lawsuit includes demands for Xibei to publicly apologize for a week, disclose detailed information about pre-prepared ingredients, and pay 10,000 yuan in emotional damages along with punitive damages calculated at three times the consumption amount [9][10]. Group 2: Public Relations Missteps - Xibei's attempts to manage the crisis through emotional public relations campaigns have backfired, leading to further ridicule online [21][22]. - The company's initial strong response to criticism from public figures like Luo Yonghao transitioned to a series of poorly received emotional appeals, which were perceived as insincere [21][22]. - A specific public relations article about a child's emotional reaction to Xibei's potential closure was widely mocked, further damaging the brand's image [22][23]. Group 3: Crisis Management Recommendations - Experts suggest that Xibei should establish a synchronized "legal + public relations" response mechanism to address both the lawsuit and public criticism effectively [13][24]. - Recommendations include focusing on genuine communication and product quality improvements to rebuild consumer trust, rather than relying on emotional narratives that may appear scripted [24][26]. - The crisis serves as a cautionary tale for other brands about the importance of authentic engagement with consumers and the potential pitfalls of emotional marketing strategies [26][27].

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 "Hetian Quality Products" consumption season event in Tianjin aims to promote regional economic development and cultural exchange through a public brand created in collaboration with the Hetian region [1] Group 1: Event Overview - The event features a new mechanism combining "consumption assistance, postal e-commerce, and media promotion," including innovative programs like "TV Bazaar" and interactive experience areas [3] - The event showcases various local agricultural products such as dates, roses, and sweet melons, attracting significant public interest [5] - The event runs from September 19 to September 21, open daily from 10:00 to 16:00, providing a cultural and culinary experience for Tianjin residents [13] Group 2: Product Highlights - Popular products include sweet glutinous corn, praised for its perfect balance of sweetness and stickiness, benefiting from the unique growing conditions in Xinjiang [5] - Local delicacies such as spicy chicken, lamb skewers, and beef noodles are available, with lamb sourced directly from Xinjiang [7] Group 3: Marketing and Promotion - The promotional strategy has been upgraded, utilizing a multi-channel approach to enhance brand recognition and event impact [9] - The event is expected to help over 80 Hetian enterprises expand their sales channels, with an anticipated sales growth of over 20% for featured products [11]

Core Viewpoint - The recent controversy surrounding the well-known restaurant brand Xibei, triggered by a social media post from Luo Yonghao, has led to significant operational adjustments and the closure of several sub-brands, indicating challenges in the fast-food segment and a shift in strategic focus for the company [1][2]. Company Adjustments - Xibei announced it would complete nine adjustments by October 1, aiming to shift from centralized kitchen operations to on-site processing at stores [1]. - The sub-brand "Xibei Little Beef Braised Rice and Noodles," launched last year, has been closed, with remaining inventory being sold off [1][2]. - The founder, Jia Guolong, has faced setbacks with multiple fast-food sub-brands, including "Jia Guolong Chinese Burger," which was expected to open over 100 stores but was closed within a year [2][4]. Market Position and Competition - The fast-food market has seen rapid expansion from competitors like Tastin, which opened 3,772 new stores in 2023, contrasting with Xibei's struggles [2]. - Xibei's new brand "Jia Guolong Little Beef" is being developed from the former "Jia Guolong Chinese Burger" locations, with a goal of exceeding 100 stores [4]. Consumer Insights - The average price point for the new "Xibei Little Beef Braised Rice" is set at 35.9 yuan, significantly lower than the previous 80 yuan for "Jia Guolong Little Beef," indicating a strategic move to attract more price-sensitive consumers [5]. - Consumer feedback highlights concerns over pricing and portion sizes, with many feeling that even the reduced prices are still too high for the target demographic [5]. Industry Trends - The restaurant industry is experiencing low growth and intense competition, leading to a focus on cost-effective offerings, with over 60% of brands targeting a consumer spending range of 10-30 yuan [6]. - The trend of consolidating resources into main brands while eliminating underperforming sub-brands is becoming a common strategy in the industry, as seen with other companies like Jiumaojiu Group [7].

Core Insights - The article highlights the transformation of traditional food production in Shaanxi, specifically the modernization of the local specialty, marinated food, through the efforts of Hanwei Shangpin Food Co., Ltd. [1][4] - The company has successfully integrated traditional flavors with modern technology, establishing itself as a model for local food industrialization [1][4]. Company Overview - Hanwei Shangpin was established in 2021 and focuses on integrating traditional and modern development paths [1]. - The company leverages local resources, particularly in the breeding, research, and deep processing of giant salamanders, while specializing in marinated and smoked food products [1]. Production and Quality Control - Traditional marinated food often relies on the experience of skilled artisans, leading to challenges in standardization and food safety. Hanwei Shangpin has addressed these issues by implementing advanced production lines and a four-tier food safety management system [3]. - The company has established a management structure centered around key personnel, ensuring strict adherence to a "daily control, weekly inspection, monthly scheduling" mechanism for comprehensive process management [3]. - Hanwei Shangpin commits to "zero additives, zero pollution," emphasizing health and quality through technological empowerment and innovation [3]. Technological Integration - The company's facility spans over 5,000 square meters, featuring standardized clean operation areas, automated packaging lines, and temperature-controlled storage systems to ensure product stability and safety [3]. - Each batch of products undergoes rigorous testing to comply with national food safety standards, and the company holds a food production license and multiple trademark registrations, reinforcing its credibility and operational legitimacy [3]. Industry Impact - Hanwei Shangpin's transformation reflects the national policy promoting high-quality development in the food industry, showcasing the successful integration of traditional craftsmanship with modern technology [4]. - The company aims to continue leveraging technology while maintaining its flavorful roots, aspiring to provide safe, healthy, and delicious Shaanxi-style marinated food to a broader consumer base [4].

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 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 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 [5][6][9][12]. Group 1: Company Background - Xibei was founded in 1988 by Jia Guolong in Inner Mongolia and currently operates over 370 stores with more than 18,000 employees, generating a revenue of 6.2 billion yuan in 2023 [5]. - Jia Guolong returned to the CEO position in September 2024, initiating frontline reforms [6][38]. Group 2: Crisis Overview - The crisis began on September 10, 2023, when Luo Yonghao criticized Xibei on social media, leading to a rapid decline in sales and customer visits [9][12]. - Xibei's daily revenue dropped by 1 million yuan on September 11 and is estimated to fall by 2 to 3 million yuan on September 12 due to the backlash [10][12]. Group 3: Response to Criticism - Jia Guolong expressed frustration over the situation, stating that he feels trapped in a cycle of self-justification and is determined to clarify the truth, even if it means pursuing legal action against Luo Yonghao [11][17][18]. - Despite suggestions to adopt a more conciliatory approach, Jia insists on addressing the issue head-on, emphasizing the importance of integrity and truth [17][22]. Group 4: Product and Quality Discussion - Jia clarified that Xibei does not serve pre-prepared dishes as defined by national standards, although they utilize pre-preparation techniques in their cooking processes [40][49]. - The company has faced misconceptions about its food quality, with Jia asserting that the focus should be on the quality of ingredients rather than the method of preparation [54][55]. Group 5: Future Outlook - Jia believes that overcoming this crisis will lead to significant improvements in the company's organizational capabilities [36]. - The company aims to enhance customer experience and rectify any issues identified during this challenging period [57].