Eat brand hot pot at home, eat new chopsticks and spoons in the food street
"Boss, add more fat cattle!" Into the "food street" Huidong Road, Zigong City, Sichuan Province, the sound of the meal followed. There were more diners. Some shop assistants are disinfecting the tabletop, and guests can enter the restaurant after temperature measurement, registration, and hand washing before entering the store. "Guests at each table should leave at least one phone call for easy traceability." A food court manager told reporters.
With the orderly advancement of resumption of production and production, as of March 25, the resumption rate of Sichuan catering enterprises has reached 86.5%. In the interview, the reporter found that developing diversified products, guiding new dining habits and paying attention to safety and health have become the main exploration directions for catering stores to practice "inner strength" recently.
Catering products meet new needs
Develop fast-moving foods and provide take-away kitchenware
"During the epidemic, our stores consumed less, but the sales of convenience foods increased by 90% year-on-year, and the sales exceeded 30 million yuan. Self-heating hot pots are sold out during the New Year." Hot pot brand Xiaolongkan has been sold since January 27 Dim Sum was closed by March 6, but the brand's FMCG food department, such as instant hot pot and instant rice, has been operating at full capacity. Brand co-founder Li Shuoyan said: "This is due to the 'Internet +' brought goods."
"We were cooking live on the e-commerce platform on February 16 and started selling for 10 minutes in the early morning of the 17th. We sold 10,000 boxes since the hot pot." Li Shuoyan told reporters that Xiaolongkan developed fast-moving food several years ago. After the epidemic, we will continue to increase investment in this area and make more snacks, hot pots and other categories.
In the epidemic situation, some catering enterprises have “live broadcasted goods”, and some have made efforts on takeaway platforms to maintain their activity. "During the epidemic, our sales on the takeaway platform exceeded 10,000 per day, and the store was closed for more than a month. With the takeaway sales, the net profit turned out to be nearly 20,000 yuan." Zheng Lei, owner of the Yandu barbecue restaurant in Zigong City, told reporters.
During the closure of the store, in order to increase the attractiveness of the takeaway from his own store, Zheng Lei also came up with a new trick: buy 100 smoke-free barbecue grills and lend them to customers in need. "In the past, some customers said that after grilling and packaging, it would be better to grill them in the store." Zheng Lei said. Now, he also provides a variety of preserved semi-finished products, customers only need to follow the instructions he specifically wrote, they can bake at home and eat.
"In this oven, customers can borrow it by paying a deposit of 200 yuan. It is very light and can be lifted with one hand." Zheng Lei told reporters that after the news was issued, the diners who took out the food at the restaurant near the restaurant had already borrowed the oven. "The daily sales of semi-finished products delivered by myself amounted to two or three thousand yuan. "If the customer returns the oven, we must use alcohol to wipe the inside and out, so that the next customer can borrow it for use."
Guide civilized dining habits
Public chopsticks and private chopsticks are easy to distinguish, and hygiene standards are the norm
Tang Juan, a resident of Beichuan Qiang Autonomous County in Sichuan Province, has not eaten hot pot in the past two months, and has already felt itchy. On the evening of March 23, she and her family went to the hot pot restaurant near the residence to have a happy meal.
"We call on the county's catering industry to form a self-regulatory team to supervise each other." The person in charge of the Beichuan County Market Supervision Bureau told reporters that hot pot catering enterprises have a high attendance rate after resumption of work, and all stores use public chopsticks and spoons for dining. Of customers provide disinfection and temperature measurement measures, and at the same time do a good job of protection for store employees. "The hygiene standards developed during the outbreak, such as hand washing and employee health monitoring, will gradually become the norm." The person in charge said.
Enter the Xiaolongkan Hotpot Restaurant, Yanshikou, Chengdu, scan the code to register personal information, and then wait for the body temperature to be measured by the waiter, and wash your hands with the disposable disinfectant prepared in the store before eating. "We require disinfection of countertops, floors, etc. every half hour. Except on-duty employees and takeaway riders, no one is allowed to move around in the store." Li Shuoyan told reporters that in the future, catering companies will generally pay more attention to hygiene, which was originally the same The core competitiveness of catering companies lies.
"Hello customer, please allow me to introduce the public chopsticks and spoons initiative in our shop." In the Duyuan Hotpot Restaurant in Kuanzhai Alley, Chengdu, after the customer was seated, the waiter placed two different pairs of chopsticks in front of the guests. Explain the different usages of two pairs of chopsticks: the red pair is used for hot pot scalding, and the ordinary bamboo chopsticks are used for direct entrance.
At present, restaurants around Sichuan have responded to the initiative of public chopsticks and spoons, and promoted the dining civilization through the "small dining table".
"The use of public chopsticks is not in contradiction with the dietary tradition." Mai Jianling, president of the Sichuan Gourmet Association, said that in the history of catering in China, there has been a "seat on the ground, eat in separate cases" sharing system in ancient times. Inheritance of China's outstanding traditions. "But if the diners have two pairs of chopsticks, they will be easily confused during the meal. The male chopsticks should be distinguished in color and length." She suggested.
In Chengdu's Shu Jiuxiang, Dalong Yi, Xiaolongkan and other hot pot brand stores, the reporter found that in order to facilitate the use of public chopsticks for dine-in guests, the public chopsticks are the longer traditional bamboo chopsticks in each pair of chopsticks , Easy to stir in the pot, private chopsticks use replaceable disposable chopsticks. In some stores, in addition to providing public spoons and chopsticks, each dish is plastic-sealed to avoid contamination of the dishes during the dish transfer. At the same time, oil dishes and seasonings are also sealed and packed separately, without the need to scoop garlic from the common seasoning bowl. Rong, cilantro.
"The recipes are sterilized, the chopsticks are public spoons, and the tables are at a certain distance to increase the dining distance of dine-in meals." Mr. Zhang, a citizen of Chengdu, chose a hot pot restaurant according to his "safety standards". He said that food is indispensable and safe. It's no less important that I will stick to this standard for long-term selection of hot pot restaurants in the future. Even after the epidemic has completely ended, the health status will still be his primary reference for dining out.
Disseminate food safety information
Popularize takeaway seals, intelligent traceability of ingredients
There is no seal for take-out packaging, will it lead to administrative litigation? During the epidemic, several food and beverage merchants in Jiange County, Sichuan Province, did not mark the time of food processing and production and the time limit for consumption of food when providing Internet takeout, nor did they seal it. The county procuratorate believes that the county market supervision bureau failed to perform its supervisory duties in a timely manner, and issued to the bureau the administrative public interest litigation pre-prosecution recommendations, suggesting that it take timely measures to ensure food safety. Subsequently, the issue was rectified. The county not only popularized takeaway seals, but customers could also check the names and related information of restaurant producers and packagers through the takeout app.
"Food safety is the lifeblood of catering companies. This epidemic has prompted us to think about how to make the food quality system, processing process and takeaway acceptance more stringent." Dong Shengli, the inspector general of the Jiange County Procuratorate, believes that after the epidemic, consumers are concerned about food hygiene and safety. It will pay more attention to the fact that catering companies need to pass safety information to customers in order to facilitate the establishment of a brand image.
"The intelligent traceability system for food ingredients will be accelerated, and the way to eat will be healthier." Zhang Lingbo, director of the Market Supervision Bureau of Xichong County in Sichuan, said that the epidemic crisis is an opportunity for the catering industry to forge and upgrade. In the future, catering brands will pay more attention to food safety And become more reliable and more valuable.
Zhang Lingbo told reporters that the current online food and beverage companies in Xichong County are all implementing the rules of keeping samples of ingredients, which is convenient for retrospective inquiry. "After the epidemic, the elimination of dirty and messy black restaurants and the popularization of ingredients can be traced back to become the industry's development direction." He said that standardized, standardized, and anti-risk upgrades will become a new feature of the catering industry. "Healthy diet" continues to work hard.
Eating out, wearing masks when queuing to reduce language communication, and keeping a safe distance from neighboring customers. Cover your mouth and nose with a tissue or sneeze when sneezing. When taking meals, avoid touching the surface of frequently contacted items with your hands, and try to choose electronic payment methods to reduce cash settlement.
Choose a well-ventilated location near doors and windows when eating. Pay attention to hand hygiene. During the meal, keep the inside of the mask clean when removing it. Avoid sitting face to face, preferably sitting in the same direction and separated by more than one meter. Try to shorten the dining time, if the restaurant has more staff, it is recommended to pack.
You should leave as soon as possible after eating to reduce your stay in the restaurant.
Source: China Center for Disease Control and Prevention