Core Insights - The company, Xibei, has implemented several measures to retain customers following a recent controversy regarding its "pre-made" dishes during the National Day holiday period [1] Group 1: Pricing Strategies - The company has reduced prices across its menu, with some dishes seeing a price drop of approximately 20%. For instance, the price of the "Grassland Tender Grilled Lamb Chops" decreased from 119 yuan to 109 yuan, and the "Scallion Grilled Fish" dropped from 89 yuan to 79 yuan. However, the price of "Chicken Soup with White Jade Yam and Tofu" has increased instead of decreasing [2] Group 2: Customer Incentives - Customers can receive a 100 yuan discount coupon for their next visit by presenting their bill. Notably, some customers have managed to obtain multiple coupons by making minimal purchases, such as ordering a single drink [2] Group 3: Food Preparation Changes - The company has shifted to a "made-to-order" approach for most dishes, with chefs now preparing food on-site. The previously used hourglass timer, which indicated a 25-minute wait for food, is no longer displayed in the restaurants [2] Group 4: Customer Engagement - A visit to a specific store in Guangzhou revealed that the restaurant maintained a customer occupancy rate of around 50% during dinner hours, indicating a positive response to the new measures [3]

Core Viewpoint - The ongoing dispute between Luo Yonghao and the well-known restaurant chain Xibei centers around accusations of using pre-prepared dishes, with Luo claiming that most of the dishes he consumed were pre-prepared and overpriced, while Xibei's CEO asserts that no pre-prepared dishes were served [1][3][4]. Group 1: Dispute Background - Luo Yonghao publicly criticized Xibei on September 10, stating that his meal consisted mostly of pre-prepared dishes and called for legislation requiring restaurants to disclose the use of such dishes [3][4]. - Xibei's CEO, Jia Guolong, responded by stating that a review of the meal showed no pre-prepared dishes were served and announced plans to sue Luo for damaging the brand's reputation [4][11]. Group 2: Legal and Regulatory Context - The definition of pre-prepared dishes is a key issue, with current standards indicating that only factory-made, packaged foods with labels and shelf lives qualify as pre-prepared, while semi-finished products made in central kitchens do not [1][7]. - Experts note that there is currently no national standard for pre-prepared dishes, but a forthcoming regulation in March 2024 will clarify definitions and safety standards for the industry [7][8]. Group 3: Consumer Rights and Responsibilities - Consumers, including influential public figures like Luo, have the right to express their dining experiences, but they also bear a higher duty of care in their statements [11][12]. - If Xibei pursues legal action, it must provide evidence that Luo's statements caused reputational harm, while Luo could counter with proof of his claims regarding pre-prepared dishes [12][11]. Group 4: Industry Implications - The dispute highlights a broader need for transparency in the pre-prepared food sector, with calls for clearer labeling and definitions to bridge the gap between consumer perceptions and industry practices [12][10]. - The attention surrounding this case may lead to increased regulatory scrutiny and potential legislative changes in the pre-prepared food industry, benefiting consumer rights and safety [12][11].

Core Viewpoint - The article discusses the public dispute between Luo Yonghao and Xibe, where Xibe refutes Luo's claims about the transparency of their pre-made dishes and takes steps to demonstrate their food preparation processes. Group 1: Company Response - Xibe issued a letter to customers confirming that Luo Yonghao's accusations on Weibo were unfounded and provided detailed production guidelines for 13 dishes [1][4]. - The company announced the opening of its kitchen for public tours, allowing customers to observe food preparation while dining [1][4]. Group 2: Transparency Measures - Xibe will publish the "operating instructions" for the preparation of specific dishes, including ingredients and cooking processes, to enhance transparency [1][4]. - The company plans to open various production sites, including the original ingredient sources and central kitchens, for public visits [1][4].