Core Viewpoint - The article discusses the contradictions and inconsistencies in the statements and actions of Jia Guolong, the founder of Xibei, highlighting the challenges faced by restaurant entrepreneurs in balancing efficiency, quality, scale, and original intentions [4][5][42]. Group 1: Contradictions in Business Strategy - Jia Guolong transitioned from promoting pre-made dishes to denying their existence, claiming "Xibei is 100% not pre-made" despite evidence of his involvement in the pre-made dish industry [9][10]. - His stance on going public shifted from "never" to a goal of completing an IPO by 2026, aiming for a market value exceeding 100 billion yuan, despite current revenues of only 6.2 billion yuan [12][14][15]. - The ambitious goal of opening 100,000 stores was drastically reduced to approximately 370 stores by 2024, showcasing a significant gap between aspiration and reality [16][19]. Group 2: Employee Management and Corporate Culture - Jia Guolong exhibited a dual approach to employee management, promising substantial bonuses while simultaneously imposing a demanding work schedule of 105 hours per week [21][22][23]. - His commitment to employee welfare was contradicted by a harsh work environment, leading to confusion among staff regarding the company's true values [24][43]. Group 3: Pricing and Consumer Relations - The pricing strategy of Xibei has been characterized by a cycle of price increases followed by public backlash and apologies, indicating a lack of consistency in pricing policies [25][28]. - Jia Guolong's statement "customers abuse me thousands of times, I treat customers like my first love" reflects a disconnect between the company's service philosophy and its actual customer relations [30][31]. Group 4: Dependency on Delivery Platforms - Jia Guolong criticized delivery platforms for undermining pricing power while simultaneously relying on them for 40% of Xibei's revenue, revealing a contradiction in his business strategy [33][35][36]. Group 5: Failed Brand Expansion - The attempt to diversify into multiple sub-brands has resulted in significant failures, with numerous projects being launched and quickly abandoned, indicating a lack of strategic focus [39][40]. - The rapid turnover of new brands and the chaotic management style have led to wasted resources and missed opportunities for growth in the core business [40][41]. Group 6: Overall Leadership Style - Jia Guolong's leadership style is described as autocratic, with decisions made unilaterally, often leading to ineffective strategies and a lack of accountability within the organization [43][44]. - The article suggests that many restaurant entrepreneurs share similar traits of disconnection from consumer needs and market realities, leading to a collective struggle in the industry [44].

Core Viewpoint - The pre-prepared food industry, once thriving, is experiencing a resurgence in public interest due to ongoing disputes and developments, despite a shift in local government focus towards "green food" instead of pre-prepared meals [3][9]. Industry Development - The pre-prepared food industry in a certain agricultural county has achieved a revenue of 20 billion yuan in 2024, ranking fourth nationally and first in Central China according to the 2024 Pre-prepared Food Industry Top 100 Base list [4]. - The local government is investing 20 billion yuan to build a pre-prepared food innovation demonstration industrial park covering 8,650 acres, aiming to integrate various industry chains [5]. - In the first half of the year, multiple government officials visited the area to assess the pre-prepared food industry, indicating strong governmental interest [7]. Market Dynamics - Despite the investment and government interest, there is a notable decline in the public's enthusiasm for pre-prepared food, with local officials now promoting "green food" instead [9]. - The local pre-prepared food enterprises have shifted their focus from direct consumer sales (C-end) to business-to-business (B-end) sales, targeting large clients such as restaurants and bulk buyers [12]. - Previous sales successes in pre-prepared food have diminished, with companies reporting significant layoffs in their e-commerce departments due to declining market demand [12]. Challenges Faced - The decline in the pre-prepared food market is attributed to food quality and hygiene issues reported in schools using these products, as well as controversies surrounding certain pre-prepared dishes [12].

Core Viewpoint - The pre-prepared food industry, once thriving, is experiencing a resurgence in public interest due to ongoing disputes among industry leaders, despite a general public aversion to pre-prepared foods. The local government has shifted its focus from pre-prepared foods to promoting "green food" initiatives, indicating a significant transformation in the industry landscape [1][6][7]. Industry Development - The local government is investing heavily in the pre-prepared food sector, with plans for a new innovation demonstration industrial park with a total investment of 20 billion yuan, covering 8,650 acres. This park aims to integrate various industry chains, including supply, innovation, and finance [2]. - In the first half of the year, the local government hosted multiple delegations from various provinces to explore the pre-prepared food industry, indicating strong governmental interest and support [3]. - The 2025 government work report highlights that the pre-prepared food industry achieved a revenue of 20 billion yuan in 2024, ranking fourth nationally and first in Central China [1]. Market Dynamics - Despite the initial success of pre-prepared foods, there has been a notable decline in sales and interest. Companies are now focusing on B2B sales rather than direct consumer sales, as evidenced by a shift in strategy among local businesses [8]. - The local market saw significant sales in pre-prepared foods during their peak, with one company reporting over 50 million yuan in sales from pre-prepared products within four months [8]. - Recent controversies regarding food quality and safety have led to increased public skepticism towards pre-prepared foods, further impacting market dynamics [9].

Core Viewpoint - The ongoing dispute between well-known figure Luo Yonghao and the restaurant brand Xibei highlights the challenges of standardization and consumer perception in the industrialization of China's catering industry [2][5]. Group 1: Dispute Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, calling for transparency regarding the use of such items in restaurants [2][3]. - Xibei's founder, Jia Guolong, responded by stating that the dishes served to Luo's group were not pre-prepared and emphasized the restaurant's commitment to quality and transparency [2][3]. - Xibei announced that all its 370 locations would open their kitchens for customer visits to demonstrate the cooking processes [2][3]. Group 2: Definition and Standards - The definition of pre-prepared dishes is a central issue, with a new regulation set to clarify what constitutes such dishes, excluding certain items like staple foods and those prepared in central kitchens [7][9]. - Consumers generally perceive any dish that is pre-processed and not made from scratch on-site as a "pre-prepared dish," leading to a gap in understanding between consumers and the restaurant industry [9]. Group 3: Market Dynamics and Consumer Sentiment - Xibei has been exploring the pre-prepared dish market since 2019, investing significantly in central kitchen facilities to maintain quality across its numerous locations [10]. - Despite the investment, Xibei faces challenges, including a decline in customer traffic and revenue, attributed to the ongoing public scrutiny and criticism from Luo Yonghao [11][16]. - Consumer resistance to pre-prepared dishes is largely driven by price concerns, with many feeling that the cost does not match the perceived value of such offerings [15][16]. Group 4: Regulatory and Industry Implications - The controversy has prompted discussions about consumer rights, particularly the right to know about the use of pre-prepared dishes in restaurants [12][17]. - The industry is moving towards greater regulation, with national standards for pre-prepared dishes being developed, indicating a shift towards more structured market practices [19].

Core Viewpoint - The ongoing public dispute between Luo Yonghao and Xibei highlights significant consumer concerns regarding the use of pre-prepared dishes in the restaurant industry, particularly focusing on transparency and consumer rights [2][3][25]. Group 1: Controversies Surrounding Xibei - Xibei is facing backlash over allegations of using pre-prepared dishes, with consumers sharing negative experiences related to food quality [4][5][8]. - The pricing and taste of Xibei's dishes have also come under scrutiny, with some consumers expressing dissatisfaction despite the founder's claims of reasonable pricing and low profit margins [8][9]. - The controversy intensified when a live broadcast revealed the use of genetically modified oils in Xibei's dishes, further complicating the brand's image [9]. Group 2: Xibei's Pre-prepared Dish Strategy - Xibei had previously made a significant investment in the pre-prepared dish market, launching its first product in September 2019 and later expanding this line during the pandemic [15][17]. - Despite initial enthusiasm, consumer feedback has been largely negative, leading to the gradual removal of pre-prepared dishes from Xibei's offerings [24]. - As of this year, Xibei claims to have eliminated all pre-prepared dishes from its menu, responding to consumer preferences [24]. Group 3: Trust Crisis and Growth Challenges - The perception of Xibei's dishes as similar to pre-prepared options has led to a trust crisis among consumers, questioning the value of dining at a higher-priced establishment [25]. - Xibei's attempts to diversify its offerings have largely failed, with multiple new projects not resonating with consumers, leading to a focus on its core brand [25]. - The ongoing debate about the definition and regulation of pre-prepared dishes poses broader implications for the restaurant industry, necessitating a clearer understanding and communication with consumers [32][33].

Core Viewpoint - The ongoing public dispute between Luo Yonghao and Xibei highlights significant consumer concerns regarding the use of pre-prepared dishes in restaurants, particularly focusing on transparency and consumer rights [3][4][30]. Group 1: Controversies Surrounding Xibei - Xibei is facing backlash over allegations of using pre-prepared dishes, with consumers sharing negative experiences related to food quality and preparation methods [5][6]. - The pricing and taste of Xibei's dishes have also come under scrutiny, with some consumers expressing dissatisfaction despite the founder's claims of reasonable pricing and low profit margins [8][29]. - The discovery of genetically modified oils in Xibei's dishes has further fueled brand controversies [9]. Group 2: Xibei's Pre-prepared Dish Strategy - Xibei's venture into pre-prepared dishes began in September 2019, with the launch of its first product, and the company later focused on this segment during the pandemic [14][15]. - Significant investments were made to support this business, including a planned 1 billion yuan investment in a central kitchen to serve the Beijing-Tianjin-Hebei region [18]. - Despite initial enthusiasm, consumer feedback has been poor, leading to the gradual removal of pre-prepared dishes from Xibei's offerings [26]. Group 3: Trust Issues and Growth Challenges - The criticism of Xibei's food quality, likened to that of pre-prepared dishes, raises concerns about consumer trust and the perceived value of dining at a higher-priced establishment [29][30]. - Xibei's founder has attempted to diversify the brand's offerings but has faced repeated failures, leading to a reluctance to associate with pre-prepared dishes [30]. - The ongoing debate about the definition and regulation of pre-prepared dishes poses broader questions for the restaurant industry, particularly regarding consumer expectations and industry standards [34].

Group 1 - The article highlights a 5-day, 4-night travel itinerary in Beijing, emphasizing the affordability with a price range of 800-1200 yuan per person [1] - The tour includes visits to iconic sites such as Tiananmen Square, the Forbidden City, and the Great Wall, showcasing both historical significance and cultural richness [3][4] - The itinerary also features experiences in traditional areas like the hutongs and modern attractions such as the Olympic Park, reflecting the blend of old and new in Beijing [6][7] Group 2 - The article provides practical travel tips, recommending early booking for tickets and accommodations due to the peak travel season during the May Day holiday [10] - Safety precautions are advised, particularly in crowded areas, to protect personal belongings [10] - Respect for local culture and customs is emphasized, highlighting the importance of preserving historical sites and traditions [11] Group 3 - Local culinary recommendations include famous dishes such as Peking Duck, Zhajiangmian (fried sauce noodles), and Copper Pot Hot Pot, showcasing the rich food culture of Beijing [15] - The article mentions the unique flavors of traditional snacks like Douzhi'er (fermented mung bean drink) and Jiaoquan (fried dough rings), encouraging visitors to explore local cuisine [15] - Overall, the travel experience is portrayed as enriching, combining sightseeing with culinary delights [14]

Group 1 - Beijing is highlighted as a prime travel destination, combining rich historical heritage with modern attractions [1] - The city serves as the political, cultural, and international center of China, featuring landmarks like the Forbidden City and the Olympic Park [1] - A recent 4-day tour in Beijing was organized by a local guide, showcasing the affordability and quality of travel services, with costs ranging from 1000 to 1500 yuan per person [3][10] Group 2 - The itinerary includes visits to significant sites such as Tiananmen Square, the Great Wall, the Summer Palace, and local neighborhoods like Nanluoguxiang [6][7][8][9] - Each day of the tour is structured to maximize the experience, allowing travelers to appreciate both historical and contemporary aspects of Beijing [6][7][8][9] - The tour emphasizes the importance of local cuisine, recommending famous dishes like Peking Duck and traditional snacks [12][13][14] Group 3 - Practical travel tips are provided, including the necessity of carrying identification and preparing for weather conditions [11][15] - Public transportation in Beijing is noted for its convenience, with suggestions for obtaining a transportation card for ease of travel [15] - Advance booking for popular attractions is advised to ensure a smooth travel experience [15]

Core Insights - The resurgence of traditional Chinese brands, once considered outdated, is now appealing to younger consumers through innovation and modern marketing strategies [1][2][3] Group 1: Consumer Trends - The 90s generation is the largest group purchasing traditional brands, while the 00s generation shows the fastest growth in orders, with a year-on-year increase of 95% [1] - Young consumers prioritize cost-effectiveness, making it a key factor in their purchasing decisions [2] - The rise of "Guochao" (national trend) reflects a growing recognition and trust in domestic brands among consumers [2] Group 2: Innovation and Product Development - Traditional brands are innovating by incorporating modern elements into their products, such as new flavors and packaging [3][4] - A significant 42.42% of respondents choose traditional brands due to their focus on innovation and research [3] - Collaborations between traditional brands, such as the partnership between Guangming Dairy and Guanshengyuan for the "White Rabbit" ice cream, have successfully attracted younger consumers [4] Group 3: Marketing and Brand Storytelling - Traditional brands are leveraging their historical and cultural significance to create compelling brand narratives that resonate with younger audiences [5] - The use of e-commerce platforms and social media has enabled traditional brands to reach younger consumers effectively, with products selling out rapidly [5] - The engagement on short video platforms has surged, with a 99% increase in video submissions related to traditional brands on Douyin, reaching 4.906 billion views [6]

Core Insights - The resurgence of traditional Chinese brands, known as "old national goods," is gaining popularity among younger consumers, driven by a blend of nostalgia and modern innovation [11][12][19] - The 2024 Douyin report indicates that the post-90s generation is the largest group purchasing old national goods, with the post-00s showing a 95% year-on-year increase in orders [11][12] Group 1: Consumer Trends - Young consumers are increasingly drawn to old national goods due to their high cost-performance ratio and emotional connection to traditional culture [13][15] - The integration of modern design elements with traditional craftsmanship is appealing to younger demographics, as seen in brands like Ruifuxiang, which offers customized traditional clothing [14][15] - The rise of "new national tide" reflects a cultural identity that resonates with younger generations, who are willing to pay for products that embody this sentiment [15][19] Group 2: Brand Innovation - Many traditional brands are innovating their product lines to attract younger consumers, incorporating trendy elements and modern marketing strategies [16][20] - Collaborations between established brands, such as the partnership between Guangming Dairy and Guanshengyuan to create the White Rabbit ice cream, have successfully captured the interest of younger audiences [19][20] - The use of digital marketing, including live streaming and short videos, is becoming a key strategy for these brands to engage with younger consumers [21][22] Group 3: Market Expansion - Traditional brands are expanding their market presence by creating unique consumer experiences, such as themed stores and interactive events [17][18] - The integration of cultural elements into marketing strategies is helping brands like Tongqinglou to connect with younger audiences through storytelling and engaging content [22][23] - Government support for intellectual property protection and innovation in traditional brands is expected to enhance their market competitiveness [24]