XiBei Reveals Luo Yonghao’s Restaurant Bill: 15 Dishes Cost 830 Yuan

A culinary clash is simmering in China as entrepreneur and social media personality Luo Yonghao publicly criticized the popular restaurant chain Xibei for allegedly serving predominantly pre-prepared meals, or “ready-to-eat” (RTE) dishes. Luo voiced his displeasure on social media, calling the experience “disgusting” considering the price point and advocating for legislation mandating restaurants to disclose the use of RTE ingredients.

Xibei’s founder, Jia Guolong, swiftly responded in a press conference, categorically denying the use of RTE dishes in their restaurants. He asserted that Luo Yonghao’s statements were damaging to Xibei’s reputation and announced the company’s intention to pursue legal action.

Adding fuel to the fire, Jia Guolong directly addressed Luo’s assertion that Xibei’s prices are too high, calling it the “greatest injustice” in the restaurant industry. He argued that, as a consumer himself, he genuinely believes Xibei offers fair value.

To substantiate his claim, Jia revealed the itemized bill from Luo Yonghao’s recent visit. The document showed that Luo’s party of five ordered approximately 15 dishes (including some duplicates, resulting in 13 unique items) with a total bill of 830 yuan, translating to roughly 166 yuan per person.

However, the released menu ignited a debate among online commentators, with many contending that Xibei’s pricing is indeed on the higher side. Specific items, such as the 68 yuan beef bone, the 43 yuan flaxseed oil stir-fried eggs, and the 40+ yuan cold noodles, drew criticism for their perceived lack of value.

In a bold move aimed at encouraging customer evaluation and addressing the price concerns directly, Xibei announced the introduction of a “Luo Yonghao Menu” in all its nationwide locations, effective immediately. This initiative represents a fascinating case study in reputation management and transparency in the food and beverage industry.

Jia clarified that the “Luo Yonghao Menu” is not a fixed set meal but rather a compilation of the dishes that Luo Yonghao ordered, allowing customers to select individual items from the list.

To further reinforce confidence, Xibei has proactively extended two commitments to its clientele: a “money-back guarantee” if customers are dissatisfied with the food and an open invitation to observe the preparation of any meal in the restaurant’s kitchen. This level of transparency could potentially reshape consumer perceptions and build trust, but it also introduces operational challenges in maintaining consistency and hygiene.

The incident highlights the growing consumer awareness and scrutiny surrounding food quality, sourcing, and preparation methods in China’s rapidly evolving restaurant market. The debate also underscores the power of social media influencers in shaping public opinion and the importance of brand reputation management in the digital age. Xibei’s response, by embracing transparency and directly addressing the concerns raised, could set a new standard for the industry, though the legal battle with Luo Yonghao will undoubtedly add another layer of complexity to this unfolding narrative.