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CNBC – A public dispute has erupted in China between celebrity influencer Luo Yonghao and Jia Guolong, founder of the popular restaurant chain Xibei, centering on the use of pre-prepared meals, or “pre-made dishes,” in Xibei’s restaurants. The controversy ignited after Luo publicly criticized Xibei on social media, claiming their dishes were primarily pre-made and overpriced. The remarks quickly went viral, drawing intense scrutiny to Xibei’s operational practices and raising broader questions about the transparency of food preparation in China’s restaurant industry.
Jia Guolong responded forcefully to the criticism, stating his intention to sue Luo for reputational damage. In response, Luo posted images online apparently showing pre-packaged Xibei meal components labeled for restaurant use and not direct consumer sales, highlighting the presence of pre-made elements in their food supply chain. This sparked a heated debate among consumers and industry experts about the acceptable level of pre-preparation in restaurant meals, especially given the expectation of fresh ingredients and higher prices.
This situation puts Xibei in a difficult position. While using pre-made components can increase efficiency and standardize quality across a large chain, it can also alienate consumers who value fresh preparation and transparency. The public backlash could impact Xibei’s brand image and sales, particularly among customers seeking a more authentic dining experience.
In an apparent attempt to address consumer concerns and counter Luo’s claims, Xibei is launching a “Luo Yonghao Menu” at all of its locations. This menu will consist of dishes Luo has previously ordered, and Xibei is offering a satisfaction guarantee: customers can request a refund if they are not satisfied. Furthermore, Xibei is inviting customers to observe the preparation of any dish, presumably to demonstrate the extent of on-site cooking.
This episode highlights the increasing pressure on restaurant chains in China to balance efficiency with consumer demands for food quality and transparency. Pre-made dishes are a common practice in the industry, offering cost and consistency benefits. However, it could also be viewed as a marketing ploy, leveraging the controversy for free publicity. This approach could backfire if the taste or quality of the Luo Yonghao Menu doesn’t meet customer expectations.
The outcome of this dispute could have significant consequences for Xibei and for the broader restaurant industry in China. It underscores the power of social media to influence consumer perception and the need for restaurants to proactively address concerns about food preparation and sourcing.
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Original article, Author: Tobias. If you wish to reprint this article, please indicate the source:https://aicnbc.com/9119.html
