Talk about salmon discoloration! The founder of Beijing Ridian reported that its turnover dropped by 80% overnight

　　"That salmon, I plan to eat it myself"

　　Sino-Singapore Jingwei client, June 17 (Luo Kun, Fu Yumei) "We had recovered almost, the Beijing epidemic rebounded, and the turnover fell directly by 80%. This time the recurrence is really worse." Beijing He Shiyuan, the founder and CEO of the Japanese brand chain Murakami, accepted an exclusive interview with Sino-Singapore Jingwei client on the 16th.

　　Photo of the new Jingwei Fu Yumei in the data map of the Murakami Iya store

　　Since the new coronavirus was detected on the salmon board in the Xinfadi market in Beijing, salmon became the focus of public opinion. The first to eat is Japanese food shops that mainly serve salmon. On the evening of June 16, Beijing's emergency response level for major public health emergencies was upgraded to level two. The problems facing the Japanese material industry may also be upgraded synchronously.

　　Even if there is no official evidence that salmon is the host or intermediate host of the new coronavirus, He Shiyuan knows that the psychological shadow of consumers on salmon will not disappear in the short term. He and other Japanese industry players must start a "self-help ".

The daily running water is only 1,000 yuan, which is worse than the Spring Festival

　　According to He Shiyuan, Yiwu Murakami has 32 stores in Beijing. On the afternoon of June 16th, the reporters of China-Singapore Jingwei arrived at the one-room store in Murakami next to Joy City, Chaoyang. At that time, there was only the store manager Lu Yong and a sushi chef. Lu Yong said that there were 8 employees in the shop, but because of the sudden drop in business in the past few days, everyone can only take turns to work, and the rest of the employees rest in the dorms.

　　There is only one employee in the store

　　The change took place on June 13. That morning, Lu Yong suddenly received news that he would remove all salmon and other fresh produce. At that time, they had just split a piece of salmon that was brought to the store and prepared to serve the ingredients for the day.

　　"Salmon is the best-selling sashimi in the store. One salmon generally weighs 1 kg, and at least two must be sold a day." Lu Yong said that the store generally orders the ingredients for the next day a day in advance. Salmon is a must. Few options.

　　Nowadays, the salmon and other fresh food are put on the freezer of the back kitchen, and they are stuffed. Lu Yong preliminarily estimated that these batches of ingredients were worth several thousand yuan. She felt it was a pity to throw them away and planned to eat them with the employees after cooking.

　　The freezer in the back kitchen is full of fresh Zhongwei Jingyu Fu Yumei

　　Lu Yong showed the Sino-Singapore Jingwei reporter the in-store purchase account. The latest purchase record has stayed on June 13. The sashimi dishes on the take-out platform were also completely removed from the market.

　　In the shop, the usual busy back kitchen became empty, the tools used to cut the sashimi on the chopping board had been collected, and the ingredients that had been placed in the locker were also stored in the refrigerator. Within 2 hours of the China-Singapore Jingwei reporter, only one customer arrived at the store. During the period, there was a logistics person who came from the headquarters to deliver things. He said that he had already left three or four stores today, and the situation is similar. "It's uncomfortable to be deserted."

　　Photo by Fu Yumei, the new warrior in the post-cooking scene

　　"Since fresh products are off the shelf, the selectivity is too few, and the passenger flow has been reduced by more than half. To be honest, sashimi is a must when eating Japanese food. Now we can only do some cooked food. , So the impact is particularly great." Lu Yong said.

　　"One night before returning to liberation, it is even worse than before liberation." Lu Yong said that the store has basically returned to 80% of the business level in the epidemic period in May, and the daily turnover is more than 10,000 yuan. Since June 13, the daily running water has become more than 1,000 yuan.

　　"We started business on February 3, when we have been giving loving meals to medical staff, and at the same time, we have been taking out to maintain store operations. At the beginning of the day, the worst running water also had more than 2,000 yuan, and then slowly became more than 5,000 yuan. After the meal was opened in mid-April, the warming situation became more obvious. I did not expect to encounter this kind of thing suddenly."

　　When He Shiyuan detected the news of the new coronavirus in the salmon board, he sensitively expected this result.

　　On the 16th, Lu Yong received a notice to perform nucleic acid testing in batches. Due to the recent upgrade of the Beijing epidemic prevention and control, the prevention and control measures in the store have become more stringent.

　　The reporter of China Jingxin Jingwei observed that after the take-out in the store was taken in a non-contact way, Lu Yong had to disinfect it with alcohol inside and out.

　　The new Jingwei Fu Yumei in the registration and disinfection supplies in the store

　　"Now the inspections in the store are more stringent than after the Spring Festival. The employees take the temperature at least twice in the store and back to the dormitory again. The tableware and cutting board are disinfected every 4 hours, and now only the store has We will repeatedly disinfect the movement of people." Lu Yong said.

　　Lu Yong also introduced that on the 14th, the store has cooperated with relevant departments to complete the city's general inspection work, and has inspected all aspects of customer registration, killing and cleaning, and food safety.

　　At present, in addition to the labor cost, the store bears more than 60,000 yuan of rent per month. Lu Yong feels that the burden is very heavy.

Busy push cooked food set, looking forward to more official voice

　　Shi Guoqing, deputy director of the Emergency Center of the Chinese Center for Disease Control and Prevention and an expert from the National Health and Health Commission, said at a news conference on the evening of June 16 that there is no evidence that salmon is the host or intermediate host of the new coronavirus.

　　He emphasized that if you feel there is a risk of exposure or contact with a suspicious patient, you should conduct health monitoring and nucleic acid testing in a timely manner. Salmon was found to be contaminated in the new place, but the salmon before entering the contaminated place did not detect the new coronavirus. No matter consuming salmon or other foods, they should be cleaned. If fever and other symptoms occur, seek medical advice in a timely manner.

　　Although the official has spoken, He Shiyuan understands that the consumer’s perception will not change in the short term. He and other practitioners in the Japanese industry must start to "self-help". The first measure is to make "raw food" into " Delicatessen".

　　On the morning of the 16th, Lu Yong received a new dish map sent from the headquarters, and changed the multiple sashimi set menus to all cooked food combinations. She said that in the next period of time, this all-cooked food product may be the norm in Beijing Japanese restaurant.

　　He Shiyuan said that follow-up will continue to develop food delivery through hungry food delivery platforms, etc., do contactless delivery, so that the source of each product can be traced. The take-out section will also develop some heated cooked dishes to let everyone eat at ease.

　　In terms of food ingredients, they have not been affected much by the special suppliers. Lu Yong said: "Our drivers are responsible for the delivery of food to various stores. Currently, except for the distribution of fresh food, we have not received any notice that there are any other adjustments." In the interview, He Shiyuan also emphasized that Murakami has never been No goods have been purchased from the new place, and the source of the goods is directly delivered to the supplier from Norway and the Faroe Islands through cold chain logistics, and the supplier is then sent to the store.

　　The salmon on the menu is marked with the photo of Fu Yumei imported from Norway

　　In order to control operating costs, a house in the village adopted a "shift work" shift system. Lu Yong expressed his understanding and was optimistic about the future. "Now the state is controlling the epidemic very quickly, and the overall situation should be recovering faster than before. And salmon is the "culprit" of the virus. After an authoritative investigation, maybe the fresh food can return to everyone's table. Hope to return to normal as soon as possible."

　　He Shiyuan also hopes that while the epidemic is under further control, the government can help the industry speak more, dispel consumer doubts, and implement more stimulus policies such as consumer coupons.

　　Photo by Fu Yumei, the new warp and weft in the store scene

　　He also plans to discuss with the landlord whether he can further reduce the rent, or change the way he paid the annual half-year payment to monthly payment, "this ensures our cash flow safety." Compared with Lu Yong's optimism, He Shiyuan believes that even after the epidemic subsides again, the string in everyone's heart will not relax as fast as before. (Sino-Singapore Jingwei APP)

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