Catering companies accelerate online business expansion

　　"Hello, please scan Beijing Health Treasure and open the itinerary code." At 12 noon on April 27, the staff at the entrance of Beijing Huatian Tongchunyuan Restaurant held a thermometer and patiently reminded customers.

　　"In the catering market under the background of new crown pneumonia epidemic prevention and control, peace of mind and peace of mind have become the primary factors affecting consumption." Wang Hongqing, deputy manager of Tongchunyuan Restaurant, told the Economic Daily reporter that in order to ensure a safe dining environment for customers, the store strictly implements disinfection. , ventilation system, door handles, chair armrests and other key parts are disinfected at least once every two hours.

All employees have completed the booster vaccination of the new crown vaccine, and the warehouse and cold chain personnel do a nucleic acid test every day.

　　However, strict prevention and control measures in catering stores have not brought about a rebound in consumption.

"Since the outbreak of the current round of the epidemic in Beijing, the number of dine-in customers has been decreasing day by day, and the number of private room cancellations has also been high. In order to reduce the probability of infection, most consumers have reduced the frequency of going out." Wang Hongqing said frankly, fortunately, the store Now there are many ways to deal with the epidemic, such as increasing the promotion of online channels such as third-party food delivery platforms and WeChat group meal ordering, opening takeaway windows, increasing the research and development of take-out dishes, and launching must-have dishes such as sauces and staple foods.

　　In order to ensure the quality of the dishes, Wang Hongqing and his team worked even harder.

"One hot tops three fresh dishes. For the same dish, the taste of takeaway and dine-in will definitely be different. For example, sweet and sour dishes represented by the signature dish squirrel mandarin fish are not suitable for takeaway." Wang Hongqing told reporters that in order to satisfy consumption at the same time To meet customers’ take-out needs and requirements for the taste of dishes, the restaurant’s food R&D personnel have launched more than 20 dishes suitable for take-out through many tests, such as steamed chicken with lotus leaf powder, braised mini lion head, and vinegar-smoked mushu meat, etc. Popular with consumers.

　　Under the normalization of epidemic prevention and control, in order to make up for the declining sales share of dine-in, take-out and take-out food have become the active direction of many restaurants.

　　"Nowadays, online takeaways and outside counters at the entrance of the hall are the main means of store revenue." At around 11:30 on April 30, after receiving a notice from the Beijing epidemic prevention and control department to "suspend dine-in", Tonghe Guo Suhong, deputy manager of the catering department of Juyuetan Store, quickly organized a meeting to adjust the positions of service personnel. All front-line waiters joined the outside and online sales, and at the same time increased the variety of hot dishes.

　　"Previously, the combination of outside and online sales only accounted for a quarter of the store's sales at most. Now, after the dine-in is suspended, the focus of the store has shifted to the outside and online sales." Guo Suhong told reporters that after the adjustment, the outside The variety of hot dishes, cooked food and small cold dishes on the counter will be increased from more than 70 to more than 100, and the menu for dine-in will also be displayed on the counter, so that it can be made as needed to meet consumers' take-out needs and epidemic prevention requirements. .

At the same time, organize service personnel to fully tap the consumption potential of customer fan WeChat groups, increase discounts, and provide delivery services. "In the past, offline dine-in consumption was driven by online coupons, but now online sales are driven by outside service."

　　Stabilizing food prices and ensuring that food quality does not decline due to the epidemic is also the consistent adherence of catering companies.

"During the 'May 1st' period, we increased our stocking capacity, supplying more than 300 kilograms of steamed buns every day, 100 kilograms more than before, and supplying more than 1,500 pieces of various meat patties, 500 more than usual." Zhang Jing, supervisor of Huatian Eryouju, introduced. Since the outbreak of the epidemic, special dishes, signature staple foods, and fast food bowls have all promised not to increase their prices. Recently, the store has also increased the reserves of basic materials such as rice, noodles, and oil, as well as raw materials and epidemic prevention materials.

　　At the take-out window of the Gulou Makai Restaurant in Di'anmen, Xicheng District, Beijing, staple foods such as steamed buns, meat dragons, sugar cakes, pies, etc. are in sufficient supply.

According to Tao Ran, deputy manager of Makai Restaurant in Drum Tower, the restaurant has been in close contact with suppliers recently, requesting that prices should not go up while ensuring the quality of raw materials, and to ensure sufficient supply.

At the same time, actively contact new backup suppliers to ensure continuous supply of raw materials.

　　"Under the epidemic, the consumer market has put forward new requirements for the online services of the catering industry. Catering companies can only maintain their vitality through continuous innovation." Jia Jia, President of Beijing Catering Industry Association and Chairman of Beijing Huatian Catering Holdings Group Co., Ltd. Feiyue said that on the one hand, it is necessary to take into account the epidemic prevention safety and food safety of dine-in, so that customers can really feel at ease; on the other hand, on the basis of food safety, takeaways must further adjust the categories to meet the needs of current consumers.

In response to the consumption characteristics of young groups, Beijing Huatian is accelerating the transformation of fashion and digitalization, so that consumers can feel the new look of time-honored brands.

　　Left: In the early morning of May 1, citizens bought breakfast in front of Qingfeng Steamed Bun and Huatian Eryouju Meatloaf on Tonglinge Road in Beijing.

In order to reduce the risk of the spread of the epidemic, during the "May 1st" holiday, Beijing catering business units have suspended dine-in and switched to takeaway services.

　　Gillette