据悉，西贝自2025年10月初开始，对全国门店30余道核心菜品进行价格下调，整体降幅接近20%，部分门店近八成菜品参与此次调价。 近日，曾因"预制菜风波"陷入舆论漩涡的西贝莜面村，通过全国范围的菜品降价策略开启了自救之路。 这场经营策略调整源于今年9月的"预制菜风波"。当时罗永浩在社交媒体吐槽西贝"5个人830元，几乎全是预制菜"，引发公众对餐饮业知情权的广泛讨论。 风波导致西贝营业额急剧下滑，日营业额一度下降数百万元。面对危机，西贝创始人贾国龙清空个人社交媒体账号，转向内部整改。 除了降价，西贝还推出一系列组合拳：将中央厨房前置加工环节移至门店现场完成，推出"100元代金券"和"每满50元送50元"大额优惠活动。内部管理上， 西贝为1.8万名一线员工普遍涨薪，每月额外增加500-2000元不等的收入，并设立"委屈奖"安抚遭遇网暴的员工。 业内人士分析，西贝通过降价与提质并行的策略，已初步稳住基本盘。但其真正的考验在于优惠活动结束后，能否依靠调整后的价格与品质持续赢得市场认 可。 价格调整覆盖了多款招牌产品：蒙古牛排从149元降至128元，草原嫩烤羊排从119元降至109元，藿香生焗海鲈鱼从99元降至79元。 ...

西贝门店 图片拍摄：智通财经马越 在陷入舆论风暴2个多月后，西贝的经营情况逐步"回到正轨"——曾经因为"预制菜""太贵"等一系列争议流失的客人，正在回到西贝餐桌前。 智通财经通过10月至11月密集走访西贝在北京、上海和深圳等地的多处门店发现，在工作日时段，餐厅的上座率已经在七至八成左右；在周末甚至会出现 等位现象。10月12日星期日晚6点30分左右，智通财经在西贝北京石景山当代店实探发现，排号等位约15分钟。 智通财经独家从西贝方面获得的信息显示，9月10日风波发生后，西贝客流明显下滑；但受西贝持续积极调改菜品、门店产品价格调整、感恩顾客优惠活 动等系列措施影响，西贝客流自9月下旬开始逐步恢复。 此外，10月受任意消费赠100元代金券影响，门店客流高于往年。11月大额优惠停止后，西贝客流与去年同期基本持平。 若从近两个月的数据来看，西贝目前的整体经营情况已经恢复到了风波之前。 西贝门店 图片拍摄：智通财经马越 实际上，这波客流很大程度上是因为西贝大幅度降价和发送优惠券而来。 西贝透露的数据显示，10月和11月内，其会员消费占比70%。 "现在实付50元就送50元代金券，下次就餐时候还可以叠加使用。"11月22 ...

Core Viewpoint - The company Xibei is facing a crisis following allegations of selling pre-made dishes, leading to a significant drop in customer traffic and necessitating price adjustments to regain consumer trust [2][11]. Price Adjustment - On October 1, Xibei reportedly implemented a nationwide price reduction of approximately 20%-40%, although in-store staff indicated the actual reduction was more modest, typically just a few yuan, with the maximum reduction being slightly over 20% [3][4]. - The price adjustments were made in response to public backlash, particularly after founder Jia Guolong stated that the company's profit margin was around 5%, raising doubts about the necessity of such drastic price cuts [3][4]. Customer Traffic Impact - Following the controversy, Xibei experienced a 30% decline in dine-in customer traffic and a 40%-50% drop in takeout orders [10][12]. - Despite the introduction of a promotional campaign offering 100 yuan dining vouchers, the increase in customer traffic was minimal, with many customers visiting solely to obtain the vouchers [12][13]. Public Relations and Response - The crisis began on September 10 when influencer Luo Yonghao criticized Xibei for its pricing and menu offerings, prompting a strong rebuttal from Jia Guolong [11]. - Xibei issued a public apology on September 15, acknowledging a gap between production practices and customer expectations, and committed to adjusting its food preparation methods by 2025 [11][12]. Operational Changes - Xibei has canceled its "25-minute serving" guarantee, indicating a shift towards more traditional cooking methods that may take longer [13]. - The company is attempting to rebuild consumer trust amidst ongoing negative feedback on social media regarding its pricing and product offerings [13].