西贝客服告诉记者，关于更换门头和标语，目前暂未收到相关通知。 自9月中旬发生"预制菜"风波以来，西贝的销量受到较大冲击，目前正通过调整logo、发放消费券、部分菜品整改等举措重塑企业形象、挽回消费者，以 提振销售业绩。 西贝已经发放了两次消费代金券。据西贝官方信息，今年10月9日-10月31日，消费实付每满50元送1张50元代金券、消费实付满100元送2张、满150元送3 张。全国西贝门店可用，此券仅限堂食使用，领取后次日生效，当天不可用，30天内有效，仅限本人使用。 9月24日，西贝在全国线下门店发起"西贝请您吃饭"活动，向在店消费的顾客免费发放100元堂食代金券，代金券在西贝全国门店通用，但仅限堂食。活动 时间为9月24日至10月8日，代金券有效期为2025年9月25日至2025年10月31日。 西贝标语变白绿配色 来源：网友发文 在菜品整改方面，之前规划的菜品调改，一些门店已经完成，比如羊肉串现穿现烤等，部分餐品价格也已经下调。以此前网络大V罗永浩就餐时的账单为 例，草原嫩烤羊排原价119元，现价99元；葱香烤鱼原价89元，现价79元；黄米凉糕(6块)原价29元，现价26元。 10日上午，极目新闻记者致 ...

Core Viewpoint - The article discusses the recent changes at Xibei's Beijing Shijingshan Wanda store, including a logo change and price adjustments on menu items, in response to declining sales and customer feedback following a "pre-made dish" controversy. Group 1: Logo Change and Brand Strategy - Xibei has changed its logo from red and white to white and green, with the slogan "I come from the grassland" replacing "Yao Mian Village" [4] - The founder, Jia Guolong, stated that this logo change is a small-scale trial and will not be implemented nationwide, with potential for a few stores in major cities to adopt it [4] Group 2: Sales and Pricing Adjustments - Following a significant sales decline since mid-September, Xibei is implementing measures such as issuing consumer vouchers and adjusting menu prices [6] - During the National Day period, Xibei has reportedly reduced menu prices by 20% to 40%, although actual reductions observed were around 9.8% for specific items [6][7] - For example, the price of the "Roaming Menu" has decreased from 663 yuan to 598 yuan, with specific dishes like grassland tender roasted lamb rack dropping from 119 yuan to 99 yuan [6][7] Group 3: Customer Experience and Promotions - Despite the price adjustments, customer traffic has not significantly increased, with many seats remaining empty during peak hours [8] - Customers have noted improvements in service, with staff offering complimentary tea and snacks [8] - Xibei launched a promotional campaign offering 100 yuan dining vouchers to customers, which has led to some consumers reselling these vouchers at a lower price [10][12] - The company plans to continue issuing vouchers through the end of October, with various thresholds for receiving additional vouchers based on spending [15]

Core Viewpoint - The company Xibei is undergoing significant brand changes and promotional activities in response to a decline in sales due to recent controversies, aiming to restore its image and boost consumer confidence. Group 1: Brand Changes - The logo of Xibei's Beijing Shijingshan Wanda store has changed from a red and white color scheme to a white and green one, and the name "Yomiancun" has been replaced with "I Come from the Grassland" [1][3] - Staff at the store confirmed the logo change but did not provide clear information regarding the name change, indicating a lack of communication from headquarters [3] Group 2: Sales Promotions - Xibei has launched multiple promotional campaigns, including issuing consumption vouchers to encourage customer visits. From October 9 to October 31, customers can receive vouchers based on their spending, with specific conditions for usage [3] - A previous promotion, "Xibei Treats You to Dinner," offered customers a free 100 yuan dining voucher for in-store purchases, valid until October 31, 2025 [5] Group 3: Menu Adjustments - In response to customer feedback, Xibei is implementing menu changes, including price reductions on certain dishes. For example, the price of grassland tender grilled lamb chops has decreased from 119 yuan to 99 yuan [5] - The company has committed to adjusting its food preparation processes, with plans to shift from centralized kitchen operations to on-site cooking by October 1, 2025, including using non-GMO soybean oil for all dishes [5]

据西贝官方信息，2025年10月9日～2025年10月31日，消费实付每满50元送1张50元代金券、消费实付满100元送2张、满 150元送3张。全国西贝XIBEI门店可用，此券仅限堂食使用，领取后次日生效，当天不可用，30天内有效，仅限本人使 用。 此前，9月24日，西贝在全国线下门店发起"西贝请您吃饭"活动，向在店消费的顾客免费发放100元堂食代金券，代金券 在西贝全国门店通用，但仅限堂食。活动时间为9月24日至10月8日，代金券有效期为2025年9月25日至2025年10月31 日。每个顾客注册会员限领一张，活动期间到店就餐发放代餐券，下次就餐可以使用，不限张数，没有门槛的要求、没 有节假日限制。 9月中旬以来，因为预制菜之争，西贝和贾国龙屡屡被推上风口浪尖，西贝的客流量也因此受到一定程度影响。 9月15日，西贝餐饮集团官方微博发布致歉信称，深刻意识到西贝的生产工艺与顾客的期望有较大差异，没有满足广大 顾客的需求与期待，对给顾客带来的困扰和担忧致以深深歉意。同时，西贝公布一系列整改措施，将尽可能把中央厨房 前置加工工艺调整到门店现场加工。将在保证食品安全和库存周转的前提下，尽量缩短保质期。 2025年1 ...

Core Viewpoint - The article discusses the recent drastic price reduction by the restaurant brand Xibei as a strategy to regain consumer trust and increase foot traffic after facing criticism for high prices and the use of pre-made dishes [4][9][12]. Group 1: Price Reduction Strategy - Xibei announced significant price cuts on key dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and hand-torn spicy chicken from 63 yuan to 46 yuan [4][12]. - The introduction of 100 yuan no-threshold vouchers has attracted consumers, leading to increased foot traffic during the National Day holiday, with some locations experiencing wait times for seating [7][12]. - The voucher system has been exploited by consumers, with many finding ways to maximize savings, such as purchasing low-cost items and using multiple vouchers to effectively dine for free [13][17][21]. Group 2: Consumer Perception and Trust Issues - Despite the price cuts, consumer trust remains fragile, as many still associate Xibei with high-priced pre-made dishes, leading to skepticism about the brand's claims of no longer using such items [33][34]. - Social media feedback indicates that while consumers acknowledge the lower prices, they still believe that pre-made dishes should be priced lower, highlighting a persistent perception issue [34][39]. - The brand's shift from emphasizing value to focusing on price may dilute its long-term brand equity, as it risks being perceived as a discount option rather than a premium dining experience [36][38]. Group 3: Long-term Brand Strategy - Xibei's recent changes, including menu adjustments and the introduction of new cooking methods, aim to enhance the dining experience, but the effectiveness of these measures in rebuilding trust is uncertain [28][32]. - The article suggests that Xibei needs to clarify its target customer base and potentially separate its offerings into different segments to avoid confusion and better serve distinct consumer needs [44][46]. - Ultimately, while short-term promotions may drive traffic, they are unlikely to establish lasting customer loyalty without addressing the underlying trust issues related to product quality and transparency [47].

Core Viewpoint - The article discusses the recent price reduction strategy implemented by the restaurant brand Xibei, which aims to regain consumer trust after facing criticism for high prices and the use of pre-made dishes. The effectiveness of this strategy during the National Day holiday is analyzed, highlighting both consumer reactions and potential long-term implications for the brand [8][24][28]. Price Reduction Strategy - Xibei announced significant price cuts on various core dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and roasted lamb chops from 119 yuan to 109 yuan. Additionally, a 100 yuan no-threshold voucher was introduced [8][12]. - This price adjustment is unprecedented in Xibei's history and is viewed as a self-rescue measure to counteract declining customer traffic [8][12]. Consumer Response - During the National Day holiday, Xibei experienced a noticeable increase in customer traffic compared to the previous period, with some locations seeing wait times for seating [8][18]. - Consumers reported significant savings using the vouchers, with some effectively dining for free by leveraging multiple vouchers [13][15]. However, there were complaints about portion sizes, indicating that the price reduction did not necessarily equate to value [29]. Market Dynamics - The introduction of vouchers led to a surge in secondary market activity, with 100 yuan vouchers being sold for 50-60 yuan on platforms like Xianyu, indicating a potential for arbitrage [19][20]. - The presence of "voucher hunters" and resellers could undermine the original intent of the promotional campaign, shifting it from customer appreciation to profit-making [20][24]. Brand Trust Issues - Despite the price cuts, Xibei continues to face skepticism regarding its use of pre-made dishes, with many consumers expressing doubts about the brand's claims of not using such products [24][26]. - The article notes that while consumers acknowledge the lower prices, they still associate the brand with its previous high pricing and pre-made dish controversies, which complicates the rebuilding of trust [26][28]. Strategic Implications - The article suggests that Xibei's shift from emphasizing value to competing on price could dilute its brand equity and long-term positioning in the market [28][29]. - To regain consumer trust, Xibei may need to focus on transparency regarding its food sourcing and preparation methods, as well as ensuring that pricing aligns with consumer expectations for quality [31][33].

预制菜风波之后，西贝的首个国庆假期 这个超长假期，此前处于风口浪尖的西贝怎么样了？ 第一财经记者实地探访和采访了北上广深等一线城市的西贝门店，聚焦假期内的西贝经营状况。据记者观察，在北京、深圳等地，在就餐高峰期，消费者需 要等待一段时间才能就餐。为了吸引和留住消费者，西贝上新了部分餐饮品类。与此同时，西贝为吸引客人而发放的代金券已经开始被黄牛售卖了。 西贝北京：人流回升，有门店需等位半小时 此次假期内，第一财经记者在北京多家西贝看到，随着国庆百元消费券的发放，西贝的人流有明显地回升。 记者10月2日在苏州店内的菜单上看到，部分菜品降价10%到20%左右，例如草原嫩烤羊排原价119元，现价109元；葱香烤鱼原价89元，现价79元；番茄酸 汤莜面鱼鱼原价29元/碗，现价23元/碗。记者注意到，店内已经取消了点餐后用于计时的小沙漏。 一位店员对记者表示，门店已经按照总部的调改公示进行整改，比如羊肉串、烤鱼都是现烤的，虽然厨师的工序增加了，但对出餐的时间影响不大，大约会 在点餐后半小时左右上齐菜品。 一对在西贝店内用餐的年轻情侣告诉记者，他们一方面就是冲着"薅羊毛"来的，昨天两人在店内花几元钱点了馒头，拿到了200元 ...

"预制"风波后，西贝出台多项措施试图"挽留顾客"，并在十一国庆假期期间陆续开始施行。 措施主要有： 2、发抵扣券：凭结账发票每人可以领一张100元优惠券，限下次到店使用。记者注意到，有不少顾客用 一个菜品的结账单领取100元优惠券，甚至有三人同行顾客点了一杯饮料后，每人都领走了一张百元 券。 2、菜品现制：大部分菜品转为在"现炒现做"，门店内有厨师在现场串羊肉串，原来承诺25分钟上齐菜 品的标志性沙漏已经不再上桌。 记者探访广州某门店发现，晚饭时间门店内的顾客并不少，上座率大概达到50%左右。 1、全线降价：部分菜品降价20%左右。例如，草原嫩烤羊排原价119元，现价109元；葱香烤鱼原价89 元，现价79元；但"鸡汤白玉山药炖豆腐"的价格却不降反升。 ...

Core Viewpoint - The article discusses the recent actions taken by Xibei, a restaurant chain, in response to a public relations crisis, including price reductions and menu adjustments to regain customer trust and restore foot traffic [3][9]. Group 1: Price Adjustments - Xibei announced a nationwide price reduction on October 1, affecting 33 dishes, with some prices dropping by over 20% [5]. - Specific examples of price changes include: - Grassland tender grilled lamb chop from 119 yuan to 99 yuan - Scallion grilled fish from 89 yuan to 79 yuan - Yellow rice cake from 29 yuan to 26 yuan - Sesame oil stir-fried eggs from 43 yuan to 33 yuan - Xibei gluten from 39 yuan to 33 yuan [8]. Group 2: Menu and Operational Changes - Xibei has completed its planned menu adjustments, including the introduction of freshly prepared dishes such as lamb skewers and pumpkin porridge, moving away from pre-prepared items [11]. - The restaurant chain has implemented a new cooking process where raw ingredients are prepared on-site, ensuring freshness and quality [11][14]. Group 3: Customer Engagement and Recovery Efforts - To encourage customer visits, Xibei launched a campaign offering 100 yuan dining vouchers to patrons, which has been well-received, with many customers returning despite the controversy [16]. - The restaurant reported a recovery in customer traffic, with a notable increase in footfall during peak hours, indicating a positive response to the recent changes [15].

Core Viewpoint - Xibei is actively implementing self-rescue measures in response to recent controversies, including a significant price reduction on menu items and a commitment to improve food preparation processes [1][6]. Price Reduction - On October 1, Xibei announced a nationwide price reduction affecting 33 dishes, with some items seeing price cuts of over 20% [2][3]. - Examples of price changes include: - Grassland tender grilled lamb chops from 119 yuan to 99 yuan - Scallion grilled fish from 89 yuan to 79 yuan - Yellow rice cake from 29 yuan to 26 yuan - Sesame oil scrambled eggs from 43 yuan to 33 yuan - Xibei gluten from 39 yuan to 33 yuan [3]. Menu and Process Adjustments - Nearly 400 Xibei stores have completed menu adjustments, transitioning to on-site preparation for several dishes, including freshly made pumpkin porridge and lamb skewers [4]. - The restaurant has shifted from using pre-prepared ingredients to preparing dishes from scratch, enhancing the dining experience [4][5]. Customer Response and Recovery - Following the price reductions and menu changes, customer traffic has begun to recover, with reports of increased patronage during peak hours [2][6]. - The introduction of a 100 yuan dining voucher for customers has also contributed to the recovery of customer flow, with many returning customers expressing loyalty despite the controversies [7]. Employee Impact - Despite the increased workload due to the new preparation methods, employee retention has remained stable, with no resignations reported [6]. - The company has maintained employee benefits and increased overtime pay to support staff during this transition [6].