(Fighting against New Coronary Pneumonia) Chinese and overseas Chinese restaurant “clouds” gather to recruit overseas Chinese food industry out of the predicament

　　China News Service, Beijing, May 19: Question: Chinese and overseas Chinese coffee “clouds” gather to recruit overseas Chinese food industry out of the predicament

　　China News Agency reporter Ran Wenjuan

　　The new coronary pneumonia epidemic that has swept the world has severely damaged the overseas Chinese restaurant industry, with many Chinese restaurants losing money and closing down. Nowadays, the epidemic situation in many countries is slowing down. How can the Chinese food and beverage industry experiencing storms usher in recovery and turnaround? In the early morning of May 19th, Beijing time, Chinese cloud practitioners and researchers at home and abroad gathered at the 3rd American Chinese Food International Forum to share the experience of restaurant management and recruit overseas Chinese food out of the epidemic.

　　Must adapt to "new daily"

　　As the epidemic situation in many countries eases, Chinese restaurants will gradually reopen their doors to welcome guests, but the catering industry may not be facing the "world of the past."

　　Cheng Shuliang, a professor at the American Academy of Culinary Sciences, said in his speech that the New Coronary Pneumonia epidemic forced people to change their work and life styles and habits. People were used to ordering takeout and buying food online. As people's living habits change, people in the catering industry must rethink, and the way restaurants operate must change.

　　Du Li, a professor at the Sichuan Cuisine Development Research Center of the Sichuan Tourism College, believes that the outbreak and spread of the New Coronary Pneumonia epidemic have reduced consumer confidence and spending power. Consumers have tightened their spending and rational consumption. They value more cost-effectiveness and pay more attention to food safety. Chinese food practitioners must take the right medicine and provide consumers with marketable products that combine safety, fun and enjoyment.

　　Yang Caijing, chairman of the Belgian International Chinese Food Industry Association, believes that after the European "unblocking", the biggest operating pressure for the Chinese food industry comes from passenger traffic. As the epidemic is not over yet, governments of all countries have very strict restrictions on restaurant customer gathering density, social distance, etc., which particularly hit large restaurants and self-service restaurants. Operators must recognize the situation, change the offline single business model, and develop contactless takeaways and corporate group meals.

　　Business wisdom

　　The epidemic is on the verge, and many Chinese restaurant operators are caught off guard, but there are still some Chinese restaurants who are up against the current and are less affected, thanks to their proactive and homely business wisdom.

　　Huang Ruzhou, president of the Canadian Catering Federation, said that he has always attached great importance to the diversified management of restaurants. As early as 2009, its restaurants established a website and an online ordering platform. The accumulation of more than ten years played a great role in this epidemic, which not only provides convenience for customers, but also greatly enhances the restaurant ’s response to the risk of the epidemic. ability.

　　Zhou Jiameng, founder of Singapore Tongle Catering Group, introduced that the three "lucky" let Tongle "live" in front of the unprecedented epidemic, that is, fortunately, the cooperation with the food delivery platform was opened very early. Frozen food production line. He believes that rent and personnel expenses have always been a big problem that plagues the catering industry. In the future, we can strive for survival and development by sacrificing some physical stores, increasing online business shares, and setting up cloud kitchens.

　　The chairman of the Chinese Food and Beverage and Food Industry Association of Argentina, Li Xiu-kun, said that the local Chinese food industry has actively rescued itself since the outbreak, and large restaurants have begun to order food delivery services. Strictly use public spoons and chopsticks to strengthen the sterilization of utensils.

　　You will always see the "light at the end of the tunnel"

　　Many Chinese food practitioners and researchers believe that the overseas Chinese food industry is now facing unprecedented difficult moments, but there are "opportunities" in "danger". As long as Chinese food people have firm confidence, practice their internal skills and actively embrace new changes, they will eventually see "Light at the end of the tunnel."

　　"After the epidemic, we must face the" unknown future "," Cheng Shuliang said, restaurants that can survive need to be slowly restored, many customers will not come back immediately, but as long as we persist in making Chinese food, Chinese food will eventually prosper prosperity. Because "the charm of Chinese food, the epidemic cannot be stopped in the end."

　　Yang Kaijing said that maybe people ’s social interaction and consumption habits will change after the epidemic, but people ’s demand for the catering industry will not change. “People need good food and need to socialize. Overseas Chinese restaurant industry will definitely return to the previous Prosperity ".

　　Hu Xiaojun, President of the US-China Catering Industry Association, said: "There is a famous saying that Never let a good crisis go to waste. This crisis may be a turning point that helps the restaurant industry stand out and outperform the market. We Chinese food business people must unite their ambitions and strengthen their faith in the future. " (Finish)