除了特色农产品，活动更将新疆草原的"鲜味"搬到衢州市民眼前。现场设置牛羊肉专区，为食客带来最 本真的乌什草原风味；新疆烧烤区烟火气拉满，烤羊肉串、烤羊排轮番登场，外焦里嫩的口感搭配地道 新疆调味料，一口解锁纯正西域风情，让市民无需远行就能沉浸式体验新疆美食魅力。 活动还为市民准备了多重福利。活动期间，5万元消费券将免费发放，满100元减10元，每人限领5张， 先到先得，领完即止；线上直播间同步开启福利秒杀，9.9元、19.9元、29.9元等超值价位的乌什特产轮 番上线，实现线上线下优惠共享；消费满额抽奖与惊喜盲盒活动同步启动，消费满300元可抽奖1次、满 500元可抽奖2次，超高的中奖率助力市民赢取乌什特产礼盒，惊喜不断。 （来源：衢州日报） 转自：衢州日报 本报讯 （记者 黄欢） 冬日暖意浓，美味聚衢城。12月26日，由中共乌什县委、乌什县人民政府、衢州 市援疆指挥部、衢州市文化广电旅游局联合主办的"2025新疆乌什特色农产品展示展销暨文化走亲和旅 游推介专场活动"在衢州吾悦广场盛大开启，活动为期三天。本次活动将把源自新疆乌什的地道风味、 特色物产与人文风情带到衢州，为市民打造一场集味觉享受、文化体验于一体 ...

▲这是灵兽第1721篇原创文章 生鲜传奇超大店是在购物中心的"食品生活馆"，满足情绪性消费。 在灵兽传媒和超采会于2025年10月30-31日联合主办的2025中国零售创新峰会暨小业态发展大会与中国零售供应链展览会上，王卫做了以《吃着玩儿》为 主题的演讲。 下为演讲全文（有删改）： 要看懂消费降级下"精致的贫穷"的社会心态，并围绕"情绪消费"和"吃着玩"彻底重构商品逻辑。 作者/楚勿留香编辑整理 ID/lingshouke 有关"大店好还是小店好"的争论，在零售行业一直都未停止。 当然，这也与经济周期相关，二者互有"胜负"。在推崇小店、"小而美"的当下，被视为小业态引领者的乐城超市＆生鲜传奇董事长王卫，再一次将目光聚 焦"大店"。 他认为，重整开业的乐城超市，既不是传统超市的升级，更不是大卖场的回光，而是购物中心中，餐饮、奶茶店、咖啡店、化妆品店的降维消费。 比如，我们最早做的零食店，100平方米一天能做3万多元，毛利率高，一个月就能回本。尽管数据很好，但当时做大店出身的人，内心还是瞧不起小店 的，觉得太简单、不值一提。 1 从大卖场衰落到小业态崛起 各位来宾，大家早上好。感谢岳峰再次邀请我参加这个小业态论坛 ...

Core Viewpoint - The article highlights the transformation of trail running events into immersive culinary experiences, where food plays a crucial role in enhancing the overall experience for participants, particularly the younger generation [4][5][19]. Group 1: Event Experience - Trail running events are increasingly being viewed as "mobile outdoor food festivals," where aid stations serve not just as refueling points but as cultural and social hubs [5][20]. - The popularity of local delicacies at these events has become a significant aspect of the participants' experience, with food providing both physical nourishment and emotional comfort [6][19]. Group 2: Food as a Psychological Boost - The psychological impact of food during long races is emphasized, as comforting and warm meals can significantly uplift runners' spirits and motivate them to continue [16][18]. - The article notes that food can act as a "lighthouse" for runners, guiding them through challenging moments and providing a sense of connection to the event and its locale [18][19]. Group 3: Changing Runner Demographics - The younger generation of runners is redefining trail running, seeking not only physical challenges but also unique and enjoyable experiences, including culinary delights [4][19]. - This shift in mindset has led to a new philosophy of "food running," where the enjoyment of food becomes a central part of the running experience [19][20]. Group 4: Nutritional Strategy - The article discusses the importance of balancing traditional energy supplements with local foods, suggesting that while energy gels are essential for maintaining performance, local delicacies enhance the overall experience [20][25]. - It advises runners to strategically consume food throughout the race, emphasizing the need for moderation to avoid gastrointestinal issues [20][25].

Core Points - The article discusses the ongoing challenges faced by Xibei, a Chinese restaurant chain, in the wake of a public relations crisis related to its food safety and transparency issues [1][2][14] - Xibei has implemented changes to its menu and cooking practices, including the use of non-GMO soybean oil and in-house preparation of certain dishes, but customer traffic remains low [1][3][14] - The public's reaction to Xibei's situation reflects broader concerns about high-priced dining, food safety, and the transparency of information provided by restaurants [2][14] Summary by Sections Operational Changes - Xibei has modified nine core dishes to be prepared on-site and has switched to non-GMO soybean oil for cooking [1] - As of September 29, only one of the nine planned changes, the yellow rice cake, had not been completed [1] - The restaurant chain is actively recruiting staff to manage the increased operational demands due to these changes [10] Customer Experience - During a recent visit, Xibei's customer occupancy was around 10%, significantly lower than competitors in the same mall [3][4] - Despite promotional efforts, such as offering 100 yuan dining vouchers, customer turnout has not improved [5] - Customer feedback indicates a mix of loyalty and dissatisfaction, with some willing to return while others express disappointment in service quality [6][11] Employee Sentiment - Employees exhibit caution and uncertainty regarding the company's direction and customer interactions, reflecting the overall tense atmosphere within the restaurant [8][12] - Staff training has increased, focusing on operational details, but employees feel pressure to avoid mistakes [9][12] Public Relations and Market Perception - The public's scrutiny of Xibei has intensified, with the company struggling to effectively communicate with customers [2][14] - The crisis has highlighted a disconnect between Xibei's pricing and perceived value, leading to a sense of betrayal among customers [14][15] - Experts suggest that the focus should shift from punitive measures against Xibei to fostering a healthier dialogue about industry standards and practices [15]

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].

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].

Core Viewpoint - The company Xibei is shifting its focus from speed to quality in response to recent challenges, including a decline in customer trust and sales due to the pre-prepared food controversy [3][10]. Summary by Sections Customer Experience and Sales - Xibei's restaurant occupancy rate is currently around 30%-40%, with a noticeable decline in business activity [3]. - The company is issuing 100 yuan vouchers to customers to regain their trust and encourage repeat visits, valid from September 25 to October 31 [5][8]. Changes in Food Preparation - Xibei has eliminated its previous "timed hourglass" promise for serving food within 25 minutes, indicating a shift in operational priorities [5]. - The company has committed to making significant changes to its food preparation processes, moving from centralized kitchen operations to on-site cooking to better meet customer expectations [10][12]. - Specific changes include: - Switching to non-GMO soybean oil for all dishes [10][12]. - Introducing fresh ingredients, such as fresh pumpkin slices in oatmeal millet porridge and freshly cut lamb skewers [7][10]. - Ensuring that all meat products, including pork and beef, are prepared fresh on-site rather than pre-cooked and frozen [10][12][13]. Company Response and Future Outlook - Xibei issued an apology letter acknowledging the gap between its production methods and customer expectations, promising to improve transparency and food safety [11][12]. - The company aims to enhance its operational efficiency while maintaining food quality, reflecting a broader trend in the restaurant industry towards balancing speed and quality [10][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]

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].