Group 1 - The core viewpoint of the article highlights the proactive measures taken by the company, Xibei, in response to negative publicity and operational challenges since September, including employee support initiatives and product adjustments [1][2][3] Group 2 - Xibei has established a "compensation award" for frontline employees affected by online harassment, along with psychological counseling support [1] - Since September, Xibei has increased the average monthly salary of frontline employees by 500 yuan and is discussing further salary enhancements [1] - The company held a nationwide meeting for 18,000 employees to assure them of job security, prohibiting layoffs and reduced shifts [1] Group 3 - To rebuild its brand image, Xibei has committed to food safety and has adjusted its food preparation processes, moving from centralized kitchens to in-store cooking [1] - As of the end of September, Xibei has completed the first phase of menu adjustments, including the use of non-GMO soybean oil and freshly cooked dishes [1] Group 4 - Xibei launched promotional activities such as "Xibei Treats You to Dinner," offering 100 yuan vouchers to attract customers, followed by a new round of promotions with additional discounts [2] - The company has reduced prices on over 40 dishes since October 1, with significant price drops on popular items, such as a 16.81% reduction on lamb chops [2] - As a result of these promotions, overall customer traffic increased by approximately 5% compared to the same period last year, with 70% of participants being repeat customers [2] Group 5 - Despite the promotional efforts, Xibei has closed nearly 10 stores since October, which the company describes as a normal operational adjustment [3] - New store openings are also occurring, with plans to open 8 additional locations by December 31 [3] - The company has outlined three principles for store closures, including notifying customers in advance and ensuring employee job security through transfers to other locations [3]

Core Viewpoint - The restaurant chain Xibei is undergoing significant changes in response to a recent public relations crisis, focusing on product adjustments, service improvements, and price reductions to regain customer trust and enhance brand image [1][3][9]. Product Adjustments - Xibei has committed to improving food safety and has made several product changes, including transitioning from pre-prepared to on-site cooking. As of September 30, the first batch of product adjustments has been completed, such as switching to non-GMO soybean oil and preparing certain dishes fresh in-store [5][9]. - The second phase of product adjustments includes handmade dumplings and freshly made chicken soup, with ongoing discussions with suppliers to shorten product shelf life while ensuring safety [5][9]. Service Improvements - The company is refocusing on family dining and enhancing services for children, the elderly, and women. By November, all stores will be equipped with first aid kits, and by December, each store will have at least one staff member trained in first aid [5][9]. Customer Traffic and Sales Strategies - Following the adjustments, customer traffic has begun to recover, with some stores reporting a 20% increase in weekend traffic compared to the previous year. However, trust issues remain among some consumers [6][8]. - To address complaints about high prices, Xibei implemented significant price reductions on over 40 dishes starting October 1, with discounts exceeding 20%. Additionally, the company distributed free vouchers to attract customers, resulting in a 5% increase in overall customer traffic compared to the previous year [7][8]. Store Adjustments - Xibei has closed nearly 10 stores since October, which the company states is a normal part of restaurant operations, with an annual store adjustment rate of about 10%. In 2022, Xibei opened 13 stores and closed 31, while in 2023, it opened 26 and closed 14 [7][8]. Brand Recovery Efforts - The company is focused on transforming the crisis into an opportunity for brand rebuilding, emphasizing transparency and customer engagement. While some progress has been made in restoring customer traffic, full recovery of brand trust will take time [9].

Core Viewpoint - The withdrawal of the "no pre-made dishes, freshly made" slogan by Green Tea Restaurant highlights a significant conflict in the Chinese catering industry between consumer demand for freshness and capital's pursuit of efficiency [2][4]. Group 1: Brand Image vs. Supply Chain Reality - Green Tea Restaurant promotes its dishes as freshly made, using visual symbols like open kitchens and charcoal grills, while relying on 205 third-party food processing companies for pre-preparation, leading to a contradiction between marketing and operational reality [3][5]. - The restaurant's model of "central kitchen + store reheating" allowed for rapid expansion to 500 locations and a nearly 40% increase in net profit, but it also undermined the authenticity of its "freshly made" claims [3][4]. Group 2: Consumer vs. Capital - The controversy surrounding pre-made dishes is fundamentally a battle between consumer sovereignty and capital efficiency, with no clear winners emerging from this conflict [4][6]. - The trust deficit in the industry is exacerbated by incidents like the founder of West Bie apologizing for a pre-made dish, despite claiming none existed, and Green Tea's market value dropping due to the pre-made dish controversy [4][6]. Group 3: Lack of Industry Standards - The chaos in the Chinese pre-made dish market stems from a long-term absence of clear standards, allowing companies to exploit the gray area between legality and ethics [6][7]. - The ambiguity in definitions, such as what constitutes a pre-made dish, enables companies to navigate regulatory loopholes, complicating consumer understanding [7]. Group 4: Path to Resolution - The catering industry needs a paradigm shift from prioritizing efficiency to fostering a trust-based economy, as seen in the lessons from West Bie and Green Tea [6][9]. - Recommendations for improvement include increasing production transparency, establishing a grading system for pre-made dishes, and rethinking cost structures to enhance product quality rather than relying on low-cost labor [8][9].