Core Viewpoint - The article discusses the dual challenges faced by Xibei, with store closures in multiple cities alongside promotional activities that attract long queues, indicating a struggle for survival amid a crisis stemming from the pre-prepared food controversy [3][4][6]. Store Closures - Xibei has experienced a wave of store closures across various cities, including Suzhou, Beijing, Shantou, and Shenzhen, with some locations completely shutting down [6][9]. - The reasons for these closures are primarily attributed to store development planning adjustments or lease expirations, with some stores closing within a week of announcing their closure [6][8]. - As of September 16, Xibei had 350 operational stores across 24 provinces and 59 cities, but the recent closures have significantly impacted its market presence [9]. Customer Engagement and Promotions - In response to declining customer traffic, Xibei has implemented aggressive promotional strategies, including offering cash vouchers to attract customers and ensure store traffic [10][14]. - The promotional activities have led to increased customer turnout in some locations, with reports of long queues during weekends [14][15]. - The strategy aims to cover fixed costs such as rent and labor while attempting to stabilize the business [15]. Brand Image and Menu Adjustments - To rebuild its brand image, Xibei initiated a large-scale rectification process starting in late September, which included menu adjustments and price reductions of approximately 20% [11][14]. - The company has also changed its visual branding, including a new logo and color scheme in select locations, although this change is not intended for widespread implementation [11][14]. - Xibei's adjustments reflect an effort to respond to the backlash from the pre-prepared food controversy and to regain customer trust [11][15].

Core Viewpoint - Xibei has initiated a significant price reduction across its nationwide stores, with discounts ranging from 20% to 40%, but customer response has been lukewarm, indicating a potential disconnect between the company's actions and consumer perception [1][3]. Pricing Strategy - The price reductions observed in Xibei's "Luo Yonghao" set menu in Beijing show a total price drop from 663 yuan to 598 yuan, equating to a 9.8% decrease [2]. - Specific dishes like the "Sesame Oil Fried Eggs" saw a price drop from 43 yuan to 33 yuan, a reduction of 23.26%, while the "Five Tomato Sour Soup Noodle Fish" decreased from 29 yuan to 23 yuan, a 20.69% drop [2]. Customer Sentiment - Despite the price cuts, consumer sentiment remains negative, with a significant majority of users on social media expressing they will not return to Xibei, highlighting a lack of trust in the brand [5]. - The competitive landscape in the restaurant industry is noted, with consumers having numerous alternatives, which diminishes the effectiveness of Xibei's price reduction strategy [5]. Operational Challenges - Xibei's price reduction is seen as a desperate measure to counteract a significant drop in customer traffic, with reports indicating many empty tables during peak hours [3]. - Previous attempts at customer retention, such as offering 100 yuan dining vouchers, have not proven effective in attracting and retaining customers [5]. Public Relations and Brand Image - Xibei's handling of the public relations crisis is criticized, with comparisons drawn to successful crisis management by other brands like Haidilao [10]. - The company's leadership, particularly CEO Jia Guolong, is portrayed as out of touch with consumer sentiment, which has contributed to the brand's declining reputation [7][10].

Core Viewpoint - The company Xibei has announced a significant price reduction on its menu items, with discounts ranging from 20% to 40%, although actual reductions are less than expected, averaging around 9.8% for the popular "Luo Yonghao" set menu [2][4][12]. Pricing Adjustments - Starting from October 1, Xibei's nationwide stores implemented a price reduction on various dishes, with some prices being printed on paper and affixed to menus due to the sudden nature of the change [2][3]. - The "Luo Yonghao" set menu, which originally cost 663 yuan, is now priced at 598 yuan, reflecting a reduction of 65 yuan or 9.8% [4][6]. Customer Response - Despite the price cuts, customer sentiment remains largely negative, with a significant number of users expressing they will not return to Xibei, indicating a disconnect between the price reduction and customer satisfaction [12][13]. - Some customers have reported that while prices have decreased, portion sizes have also been reduced, leading to further dissatisfaction [15][16]. Market Position - Following the price adjustments, Xibei's customer traffic has not seen a notable increase, with many seats remaining empty during peak hours, contrasting with nearby restaurants that are experiencing higher customer volumes [18][20]. - The company is reportedly making adjustments based on customer feedback, but it remains uncertain if these changes will effectively attract customers back [21]. Service Improvements - There has been a noticeable improvement in service quality at Xibei, with staff proactively offering complimentary items such as tea and snacks to customers [22].

Core Viewpoint - The article discusses the recent price reduction of dishes at Xibei Yomi Village, with a reported decrease of 20% to 40%, although actual reductions are less significant, averaging around 9.8% for the "Luo Yonghao" set menu [3][4][10]. Price Adjustment Details - Starting from October 1, Xibei has implemented a price reduction across its nationwide stores, adhering to a "same city, same price" principle [4][9]. - The "Luo Yonghao" set menu, originally priced at 663 yuan, is now available for 598 yuan, reflecting a decrease of 9.8% [4][8]. - Specific dishes within the set menu have seen varying price reductions, with the largest drop being 10 yuan for the "Sesame Oil Fried Eggs," a reduction of 23.26% [8][9]. Customer Reactions - Despite the price cuts, customer sentiment remains largely negative, with many expressing dissatisfaction and stating they would not return to Xibei [10][12]. - A significant number of comments on social media indicate that customers believe the prices were previously too high, with some suggesting that even further reductions would still leave room for profit [12][14]. Impact on Customer Traffic - Following the price reduction, customer traffic at Xibei locations has not shown a significant increase, with many seats remaining empty during peak hours [16][20]. - Comparatively, nearby restaurants have experienced increased customer flow, indicating that Xibei's efforts may not be sufficient to regain lost clientele [16][20]. Quality and Quantity Concerns - Some customers have reported that alongside price reductions, portion sizes have also decreased, raising concerns about value for money [14][15]. - Xibei's customer service has reportedly improved, with staff now offering complimentary items to enhance the dining experience [20].

Core Viewpoint - The article discusses the recent price reduction of dishes at the restaurant chain Xibei, with a focus on the "Luo Yonghao" menu, which saw a price drop of approximately 9.8% overall, contrary to earlier rumors of a 20% to 40% reduction [3][9]. Price Adjustment Details - Starting from October 1, Xibei has implemented a significant price reduction of 20% to 40% on certain dishes across its nationwide outlets, although the actual reductions observed were less than expected [3][4]. - The "Luo Yonghao" menu, which originally cost 663 yuan, is now priced at 598 yuan, reflecting a decrease of 65 yuan [6][7]. - Specific dishes within the "Luo Yonghao" menu saw varying price changes, with the largest reduction being for the "Sesame Oil Fried Eggs," which dropped from 43 yuan to 33 yuan, a decrease of 10 yuan or 23.26% [8][9]. Customer Response - Despite the price reductions, customer sentiment remains largely negative, with many users expressing dissatisfaction and stating they would not return to Xibei, as evidenced by a significant disparity in social media reactions [9][11]. - Some customers have reported that the portion sizes of certain dishes have decreased alongside the price cuts, raising concerns about value for money [13][14]. Market Position and Future Outlook - The founder of Xibei, Jia Guolong, previously defended the pricing strategy, but the recent price cuts indicate a recognition of the need to adjust to customer feedback and market conditions [15][19]. - The restaurant's foot traffic has not significantly increased post-price reduction, suggesting that regaining customer trust and patronage may require more than just price adjustments [19][20].

Core Viewpoint - The article discusses the strong opposition from Huang He against the "Luo Yonghao Package," highlighting the differing perspectives on this initiative [1] Group 1 - Huang He firmly opposes the "Luo Yonghao Package," emphasizing the need for alternative approaches [1] - The article presents Huang He's arguments against the package, suggesting it may not align with industry standards [1] - The discussion reflects broader industry sentiments regarding innovative business models and their implications [1]

Core Viewpoint - The article discusses a significant public relations crisis faced by Xibei, a Chinese restaurant chain, triggered by a social media dispute with entrepreneur Luo Yonghao regarding the use of pre-prepared ingredients in their dishes. The founder, Jia Guolong, has taken a strong stance against these allegations, leading to a series of public responses and internal meetings to manage employee morale and customer perceptions [1][4][5]. Group 1: Crisis Overview - On September 12, Xibei held a large meeting with 18,000 employees to address the crisis, which Jia Guolong described as the biggest external crisis since the brand's inception [1][7]. - Luo Yonghao criticized Xibei on social media, claiming that the restaurant primarily uses pre-prepared dishes, which sparked widespread public outrage [4][5]. - Jia Guolong's immediate reaction included a commitment to sue Luo Yonghao and a public demonstration of Xibei's kitchen practices to counter the allegations [5][9]. Group 2: Employee and Customer Reactions - Employees expressed concerns about their job security and the impact of the crisis on their livelihoods, with reports of a 10% decline in store performance [1][2]. - To alleviate employee anxiety, Jia Guolong provided a 500 yuan subsidy to frontline staff [1]. - Despite efforts to clarify the situation, public sentiment remained negative, with many consumers questioning the transparency of Xibei's ingredient sourcing and pricing [10][12]. Group 3: Business Impact - Following the crisis, Xibei's daily revenue reportedly dropped by 1 million yuan before the incident escalated to a loss of 2 to 3 million yuan on the peak day of public scrutiny [25][24]. - The restaurant chain's reputation suffered significantly, with comparisons made between the damage caused by Luo Yonghao's comments and Jia Guolong's defensive actions [12][27]. - Xibei's average profit margin was reported to be below 5%, with high costs attributed to raw materials and labor [38]. Group 4: Management and Strategic Decisions - Jia Guolong's management style has been described as strong-willed and resistant to external advice, which may have contributed to the crisis escalation [29][31]. - The company has been criticized for its lack of modern management practices, which has become evident during the crisis [31][39]. - In response to the backlash, Xibei announced changes to its ingredient sourcing and preparation processes, aiming to improve transparency and customer trust [37].

Core Points - The founder of Xibei, Jia Guolong, admitted to making mistakes in the company's response to recent controversies regarding pre-prepared dishes and announced a complete change in the company's operational philosophy [1][2] - Jia emphasized the importance of customer experience and stated that Xibei will adopt a transparent approach, learning from the practices of another restaurant chain, Pang Donglai [2] - Following public pressure, Xibei suspended kitchen tours in all its locations and removed the controversial "Luo Yonghao set meal" from its menu [2] Group 1 - Jia Guolong acknowledged the need for a change in response strategy and expressed a commitment to improving customer relations [2] - The company plans to enhance transparency in its operations, directly addressing concerns raised by media and public figures regarding the restaurant industry's transparency [2][4] - The situation escalated when Jia's comments were further scrutinized, leading to backlash against his remarks about Luo Yonghao and the online community [2][8] Group 2 - The controversy surrounding pre-prepared dishes in the restaurant industry is ongoing, with no resolution in sight as public discourse continues [12] - The incident highlights the challenges faced by the restaurant industry in maintaining customer trust and transparency amid rising scrutiny [2][10]

Core Viewpoint - The article discusses the impact of recent controversies involving the restaurant chain Xibei and its association with entrepreneur Luo Yonghao, highlighting a slight decline in customer traffic and sales, while also noting that some locations have seen an increase in foot traffic compared to the previous week [1][10]. Group 1: Customer Traffic and Sales Impact - Xibei's sales have reportedly decreased by 10% to 15% compared to the previous week, indicating a negative impact from the ongoing controversy [3]. - Despite the controversy, some customers remain loyal, with a significant portion of diners being families, suggesting that the brand still retains a core customer base [4][10]. - The article notes that while some locations experienced a decline in traffic, others reported an increase compared to the previous weekend, indicating mixed results across different stores [9]. Group 2: Operational Changes and Menu Adjustments - Following the controversy, Xibei announced a nationwide suspension of kitchen tours and the removal of the "Luo Yonghao menu" from its offerings [10][11]. - The store manager explained that the kitchen setup in the Shanghai location is older, with a visible cooking area, which is not the case for most of Xibei's newer locations [6]. - The article highlights the presence of frozen ingredients in the kitchen, including a controversial frozen broccoli product, which has drawn criticism due to its long shelf life [9].

Core Viewpoint - The company Xibei is facing a public relations crisis following the controversy involving Luo Yonghao, despite a recent announcement of a "ceasefire" between them. The impact on customer traffic and sales is being closely monitored. Group 1: Customer Traffic and Sales Impact - Xibei's sales have reportedly decreased by 10% to 15% compared to the previous week, indicating a slight decline in customer traffic [1] - Despite the controversy, a visit to a Shanghai location showed that customer traffic increased during the lunch hour, with the restaurant reaching full capacity around noon [1] - Some customers expressed loyalty to Xibei, stating that they would continue to dine there despite the ongoing issues, while others were more critical and indicated they would not return [1][3] Group 2: Operational Changes - Xibei has announced a nationwide suspension of kitchen tours to ensure normal operations amid the controversy [4] - The company has also decided to remove the "Luo Yonghao" menu from its offerings, which included 13 dishes, with one dish exclusive to Beijing [4] - The store manager explained that the kitchen setup is older and retains a cooking area, which is not common in most of Xibei's newer locations [2] Group 3: Product Quality and Supply Chain - The store manager defended the use of frozen broccoli, stating that it is organic and that the company relies on bulk purchasing to ensure supply, as fresh sourcing daily would be insufficient [3] - The kitchen was noted to have various frozen ingredients, including a specific sauce that requires storage at -18 degrees Celsius [2]