In the first quarter, Beijing's food and beverage revenue fell by nearly half

　　China News Agency, Beijing, April 20 (Reporter Du Yan) In the first quarter of this year, Beijing's catering revenue decreased by 48.4% year-on-year. On the 20th, Beijing issued the fourth edition of the operating service guidelines for catering service units to promote the resumption of production and production in the catering industry.

　　The new pneumonia epidemic has a greater impact on the operation of catering companies. Statistics released by the Beijing Municipal Bureau of Statistics on the 20th show that in the first quarter of this year, the total retail sales of social consumer goods in Beijing was 271.65 billion yuan, of which catering revenue was 15.19 billion yuan, a year-on-year decrease of 48.4%.

　　How to promote the resumption of production in the catering industry? Beijing pointed out that in compliance with the requirements of prevention and control, restaurants and vegetable shops that are closely related to the lives of residents can independently decide to resume production.

　　So, under the normal epidemic prevention and control that citizens still need to wear masks, how can catering enterprises welcome diners? On the 20th, the Beijing Municipal Bureau of Commerce stated that in order to adapt to the requirements of the normalization of epidemic prevention and control and orderly promote the resumption of production and production, the bureau and the Beijing Center for Disease Control and Prevention formulated and released the "New Coronavirus Pneumonia Epidemic Situation" "Guidelines on the Operation and Service of Catering Service Units (Version 4.0)".

　　The core content of the guideline is still "prevention of aggregation and security", but further refinement measures, taking into account the convenience and safety of social dining needs, and taking into account the catering enterprises can be implemented and easy to operate.

　　The guidelines point out that each catering service unit must strictly control the scale of simultaneous dining. Stop hosting banquets and other group dinners. The internal cafeteria should adopt the service method of dining in different peaks in different periods.

　　For catering stores, the guidelines suggest that the maximum number of people in the store should be announced, the table space is more than 1 meter apart, and non-traveling customers cannot be arranged to eat at the same table. Set up "one-meter noodles" in areas where people can gather, such as waiting areas, meal-taking areas, and checkout areas inside and outside the store, to strictly control the density of people.

　　There are new requirements for customers to enter the restaurant. With the popularization and application of "Beijing Health Bao", the guidelines are clear, and the restaurant stores arrange special personnel to measure the body temperature of the diners, and at the same time verify that the "Beijing Health Bao" status is "no abnormalities" before entering the restaurant.

　　The guidelines also require that catering stores fully implement public chopsticks and spoons. For customers who share meals, "one dish and one chopstick, one soup and one spoon", or "one person and one chopstick, one person and one spoon" are required. Conditional restaurants should actively promote the meal sharing system. (Finish)