"Hello, I will divide your meal into two. Please divide your table for two." At 5 pm on April 21st, Zhang Hongli, the cashier at Beijing Huatian Eryouju Meat Cake Xisi Store, helped to order food while Introduce customers to the epidemic prevention regulations for dine-in meals.
The arrangement of tables and chairs and the distance between the tables is more than 1.5 meters is like an examination room, and the eye-catching 1 meter line is also painted on the ground of the ordering and taking places. "We can understand these protective measures." Uncle Liu, an old customer who often comes to the restaurant, admitted that although the temperature is now measured, the real name is registered, and the health treasure information is displayed, the process is cumbersome and it is necessary to divide the table to eat, but if it is not strict, it will be reversed Don't worry anymore.
Cao Shuqin, general manager of Beijing Jingyin Huatian Eryouju Catering Management Company, told Economic Daily that after the epidemic occurred, all stores strictly implemented the "110 Rules for Epidemic Prevention and Control" required by the group company. Anti-epidemic measures such as spacing to create a restaurant that can be trusted by consumers. Taking Xiyou branch of Eryouju meatloaf as an example, the number of seats for dine-in dining has been reduced from the original 76 to 13 today.
The catering market is picking up, but business operations are still under pressure. Especially in the early stage of the epidemic, passenger traffic has decreased significantly. In order to reduce the probability of infection, most consumers have reduced the frequency of going out. "Sales of the entire company have dropped sharply year-on-year. Employees who work have to pay overtime pay. Employees who cannot return still have to pay social insurance. The company's cost pressure is great." Cao Shuqin said.
In order to open the market, companies actively seek change. Convenient food stalls have been set up in stores that originally focused on dinning. To encourage consumers to come to the store to take meals to reduce contact, the company has opened a mobile remote ordering system. "We are constantly exploring new measures to gradually make up for the decline in the share of dine-in food, and store sales have gradually recovered, which has now recovered to about 90% before the epidemic." Cao Shuqin said.
The Beijing Municipal Bureau of Commerce and the Market Supervision Administration have also formulated guidelines for the operation and service of catering service units, allowing enterprises to set up outside sales without affecting traffic and ensuring food safety, and encourage enterprises to sell semi-finished products, thereby bailing out catering enterprises.
"In the past, my job was to be responsible for front office services, but now I am mainly responsible for the exterior and online sales." Guo Suhong, the service director who has worked at Tonghe Juyuetan Store for more than 10 years, told reporters that the restaurant used to dine mainly, and the exterior and line Less than 10% of sales. After the outbreak, dine-in income was almost zero. In response to the problem of consumers not being able to eat in restaurants during the epidemic, the store actively developed dishes that are convenient for take-out and presentation. All frontline attendants are transferred to join the swing and online sales. Variety of the outside variety has increased from the previous 10 to more than 100 types including pasta, hot dishes, cold dishes, and semi-finished products. Some semi-finished products are more than 30% cheaper than dine-in food. Take dry-roasted fish as an example. The original dine-in meal was 238 yuan, but now the semi-finished product is only 158 yuan. The highest sales volume in a single day is more than 100 copies. At present, counting the swing and online sales, sales have reached nearly 60% of the past.
"Benefiting from the government's support policies and the company's innovative management and optimization services, we not only won consumer recognition, but also allowed the company to recover quickly." Jia Feiyue, general manager of Beijing Huatian Food Group Corporation, said that Huatian belongs to the end of March Directly-operated catering companies have achieved overall profitability, and their operating conditions continue to pick up.
Economic Daily · China Economic Net reporter Ji Leilei