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直击西贝“失血”调改:厨师长频频开会 后厨更忙了 餐厅更空了
Feng Huang Wang· 2025-10-10 02:09
10月1日前调改完的承诺期限将至,西贝整改得怎么样了? 根据其公布的调改方案,西贝已将儿童餐中的牛肉饼、鳕鱼条,还有羊肉串、猪排烩酸菜等9款核心菜 品,改为门店后厨现场制作,并全面启用非转基因大豆油作为烹调用油。 根据其小程序上的调改公示,到9月29日,九项调改内容中,应仅黄米凉糕一项还未完成。当天,凤凰 网《风暴眼》实地探访华北地区一家西贝莜面村,午餐高峰时间段门店可谓冷清,相比于半个月前开放 后厨探访时的"有问必答",现在门店员工普遍表现谨慎:厨师长先通过员工告知后厨已不能探访,后 因"外出开会"全程未露面,对调改情况也未回应,普通员工对多数问题也仅以"不清楚""不知道"回应。 经历舆论风波,西贝似乎仍未找到与公众有效沟通的方式。从创始人贾国龙对罗永浩预制菜质疑的强硬 回应,到致歉信中"顾客虐我千百遍"的用词被指暗含情绪,再到一篇描述"七岁孩子哭诉吃不到西贝"的 文章引发全网嘲讽,西贝的舆论危机仍在发酵。 这场舆论海啸,是西贝自身经营问题的显性爆发,也是消费者对高价餐饮、预制菜疑虑、食品安全及信 息透明度长期焦虑的集中释放。如今,西贝仿佛陷入"多做多错"的困境,无论是员工还是顾客,都显得 格外敏感。走进西 ...
继调改为门店“现炒现做”后,西贝开始降价了
凤凰网财经· 2025-10-01 10:24
Core Viewpoint - Recently, it was reported that Xibei has significantly increased menu prices across its nationwide stores by 20% to 40% as of October 1, 2023, although some items have seen price reductions in certain locations [2]. Price Changes - On September 29, a visit to a Xibei store revealed that the total bill for 10 dishes was 353.9 yuan, with one item not displayed on the receipt [4]. - A comparison of menu prices from September 29 to October 1 showed that several dishes had decreased in price, including: - Grilled lamb skewers down by 2 yuan - Yellow rice cake down by 3 yuan - Scallion grilled fish down by 10 yuan - Small pot beef brisket down by 3 yuan - Wuchang rice down by 1 yuan [6]. - Additionally, a receipt from September 13 indicated that the price for five types of tomato sauce noodles decreased by 10 yuan, and the price for olive oil stir-fried mushrooms also decreased by 10 yuan [10]. Customer Engagement Strategies - To attract customers, Xibei is currently offering a "free 100 yuan voucher" for dining in-store [11]. - The service model has shifted, with staff indicating that most dishes are now prepared fresh upon order, with daily ingredient purchases occurring in the morning and afternoon. However, some items, such as certain fish and organic broccoli, are still sourced from frozen products due to preparation constraints [11].
直击西贝“失血”调改:厨师长频频开会,后厨更忙了,餐厅更空了
凤凰网财经· 2025-09-30 12:13
Core Viewpoint - The article discusses the ongoing challenges faced by Xibei restaurant chain in the wake of a public relations crisis, highlighting their attempts to implement changes in response to consumer concerns and the impact on customer traffic and employee morale [3][27]. Summary by Sections 1. Changes Implemented - Xibei has modified nine core menu items to be prepared on-site, including beef patties and fish sticks, and has switched to non-GMO soybean oil for cooking [1]. - As of September 29, only one item, the yellow rice cake, remains unmodified according to their public announcement [1]. 2. Customer Traffic and Experience - During a visit on September 29, the restaurant's occupancy rate was approximately 10%, making it one of the least busy chains in the mall [5]. - The restaurant had only two tables occupied during a pre-lunch peak, and by noon, only five tables were filled [7]. - A significant decrease in child patrons was noted, with fewer families dining compared to previous visits [9]. 3. Public Relations and Communication - Xibei's communication strategy has been criticized, with the founder's responses to public concerns perceived as defensive [3]. - The restaurant's management has become more cautious in their interactions with the media and customers, reflecting a shift from previous openness [27]. 4. Employee Sentiment and Operations - Employees expressed uncertainty about the company's direction and recent changes, indicating a tense atmosphere [16][26]. - There has been an increase in employee training sessions, particularly related to the new standard operating procedures for children's meals [17]. 5. Financial Impact - The restaurant's daily revenue reportedly dropped by nearly half following the onset of the crisis, with current occupancy rates indicating a further decline [15]. - Despite promotional efforts, such as offering 100 yuan dining vouchers, customer turnout remained low [11][13]. 6. Consumer Behavior - Customers have become more cautious in their dining choices, with some expressing dissatisfaction with the perceived value of their meals [13]. - The article notes a shift in consumer sentiment, with some patrons still willing to dine at Xibei despite the controversies, while others have decided against returning [13]. 7. Industry Context - The article suggests that the crisis reflects broader issues within the high-end dining sector, including consumer expectations and the perceived value of dining experiences [27][28]. - Experts argue that the focus should shift from punitive measures against Xibei to a more constructive dialogue about industry standards and practices [28][29].
直击风波后的西贝:25分钟计时沙漏取消,羊肉串羊排现烤、西兰花承诺1个月内用完
第一财经· 2025-09-27 03:08
2025.09. 27 本文字数:1155,阅读时长大约2分钟 作者 | 第一财经 揭书宜 曾经追求"快"的西贝,在预制菜风波后不得不慢下来。 9月26日12:30左右,第一财经记者来到浦东新区的一家西贝餐厅。门店上座率大致在30%-40%, 厨房里有厨师们正在现场制作羊肉串,但由于生意一般,其他的厨师暂时没有在烹饪食材。 西贝曾经著名的"计时沙漏"承诺,25分钟内上完所有菜品,如果超时未上齐,未上菜品全部免费。而 如今,西贝餐厅里已经没有沙漏的存在。 西贝正在以发放代金券的方式挽回流失的客人。记者就餐结束后,店员赠送了100元无门槛代金券,从 次日起到10月31日均可使用。据了解,近期每位消费了的顾客都可以领取该代金券。 值得一提的是,代金券上有一份调改公示。该公示显示,10月2日之后,此前备受消费者关注的有机西 蓝花会增加"一个月的使用期标识",并承诺一个月内使用完毕。"之前虽然保质期是2年,但一般我们 也会在1-2个月内使用完,现在缩短到1个月。"店员表示。 早在9月14日,第一财经记者曾采访了2家西贝,门店员工表示,当天店里的西蓝花生产日期是8月29 日、8月27日和8月14日的。西贝解释称其采用速冻 ...
预制菜风波两周后,西贝客流有所回升,仍被问是不是预制菜
Qi Lu Wan Bao Wang· 2025-09-25 14:12
Core Viewpoint - Xibei launched a promotional campaign offering 100 yuan vouchers to customers dining in-store, aimed at restoring customer relations following the controversy over pre-prepared dishes [1][4][6] Group 1: Company Actions - The 100 yuan voucher campaign began on September 24, with the first day seeing over 100 vouchers distributed at the Jinan Henglong Plaza store [4] - The store reported a recovery in customer traffic, with over 70 tables occupied during lunch hours on September 25, indicating a gradual return of patrons [4][6] - Xibei has implemented several corrective measures, including switching to non-GMO cooking oil and ensuring that dishes like lamb skewers are prepared fresh in-store [3][6] Group 2: Consumer Reactions - Customers expressed mixed feelings about pre-prepared dishes, with some prioritizing health and cleanliness over the preparation method, while others were concerned about transparency [3][7] - A recent article published by Xibei's official account was criticized for being overly emotional and was subsequently removed due to backlash [4][5] Group 3: Industry Context - The ongoing debate surrounding pre-prepared dishes highlights two main issues: the need for restaurants to disclose the use of such dishes and how companies should address consumer concerns [7] - Industry experts emphasize the importance of establishing clear standards and regulations for pre-prepared dishes to enhance consumer trust and avoid chaotic competition [7]
“预制菜”风波后,西贝发放100元堂食代金券
Xin Lang Cai Jing· 2025-09-25 02:54
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]
罗永浩“停战”后,西贝紧急培训厨师
Xin Lang Cai Jing· 2025-09-18 10:59
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].
罗永浩回应西贝致歉信:谁虐谁呢?
Yang Zi Wan Bao Wang· 2025-09-15 10:47
Group 1 - The company, Xibei, issued an apology on social media acknowledging a significant gap between its production methods and customer expectations, expressing gratitude for customer feedback [1] - Xibei plans to adjust its cooking methods for various dishes by October 1, including switching to freshly made beef patties and original cut fish for children's meals, and preparing lamb skewers on-site [1] Group 2 - Luo Yonghao criticized Xibei's response, questioning the company's claims about pre-prepared dishes and suggesting that customers have been unfairly treated [3] - Luo highlighted concerns regarding the transparency of Xibei's practices, particularly in relation to the sale of leftover dishes before the new changes take effect [3]
西贝致歉!多道菜品将改为门店现做
Sou Hu Cai Jing· 2025-09-15 08:45
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].
刚刚,西贝致歉
YOUNG财经 漾财经· 2025-09-15 08:28
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].