[Explanation] As the epidemic situation of new crown pneumonia is gradually controlled, the catering industry is gradually recovering. How is the catering industry's resumption and operation? At noon on March 13, a reporter from the China News Agency came to a restaurant in Beijing to visit. The manager Zhang Chenghan was carrying a box of lunches and was preparing to deliver meals for the ordering company.
[Contemporary] Zhang Chenghan, Manager of Liuliqiao Store, Beijing Dayali Restaurant Group
There were 6 copies at the earliest, and a little more recently than the original. Today, 23 copies were sent. It's mainly lunch. It is available every day from Monday to Friday, and it has been delivered for more than 20 days. (Do you send it yourself every day?) Yes, it's convenient for me. Running water should be about six or seven hundred dollars a day.
[Explanation] Zhang Chenghan said that after the epidemic, not only the dinner orders were cancelled by customers, but the dine-in service had to be suspended, and the flow in the store fell by more than 90% year-on-year. As a result, they increased sales of online takeaway platforms.
[Contemporary] Zhang Chenghan, Manager of Liuliqiao Store, Beijing Dayali Restaurant Group
Our takeout has not been closed since the outbreak, and it has been bought and sold at a fair price. The order quantity for take-out has also increased significantly in the recent week. In the epidemic (early period), we are about 50 orders, 60 orders (per day), and now (daily) has reached 110, 120 (order), which has almost doubled .
[Explanation] At the same time, in order to withdraw funds and avoid waste, the company also organized employees to "sell vegetables" to help themselves.
[Contemporary] Zhang Chenghan, Manager of Liuliqiao Store, Beijing Dayali Restaurant Group
We had a lot of spare goods at the time, and we couldn't waste it. Our own staff went to the door to sell. Basically it is what money we get in, what money is sold, and no increase in price. In this way, it solves certain practical difficulties.
[Explanation] Recently, the epidemic situation in China has been gradually controlled. A week ago, the store resumed eating. The reporter saw that a small number of customers were dining. Before entering the store, customers and takeaways need to take a temperature measurement and make a record.
[Contemporary] Zhang Chenghan, Manager of Liuliqiao Store, Beijing Dayali Restaurant Group
The dine-in meal now has about 10 to 13 tables a day. In the beginning, there were no tables, and noon was better than evening. The guests who come must be scattered across the table for dinner, and everyone who is crowded must be separated. We basically have a distance of more than 5 meters between the table and the table. Everyone who comes in to eat meals has a temperature, write a phone number, write a name, and which one to sit at. In this case, we'll follow up in case. Our employees come down to take their own temperature every day, once in the morning and once in the afternoon.
[Explanation] Guo Qi, the person in charge of the enterprise, said that the company has taken a number of measures to promote resumption of work and production, and it is expected that the employee arrival rate will be restored to 50% by the end of March.
[Contemporary] Guo Qi, President of Beijing Dayali Restaurant Group
Now when faced with resumption of work and work, we should properly open dine-in, jog in small steps, and warm up for dine-in. The second is to increase investment in new products online and increase online quality, so that customers have more choices. Through takeaway, we have also actively cooperated with Meituan and made some contactless takeaways to ensure that there is no contact with food in the hands of consumers. Now the staff has increased by 15% to 30% (previously), and we plan to return to a 50% employment situation at the end of this month (March).
[Explanation] Guo Qi said that the outbreak has brought a lot of impact to catering companies, allowing him to think more about business operations.
[Contemporary] Guo Qi, President of Beijing Dayali Restaurant Group
I think this outbreak is for our entire restaurant industry, and for all our peers, I think that cash flow must be sufficient, and capital flow must be sufficient, so that when companies face difficulties, we have sufficient funds. Time for space. How we achieve protection is orderly, powerful, and in place. I think that this outbreak has further strengthened our determination and strength in team building and system implementation. I believe that in the future development, we can face greater difficulties.
Lang Jiahui reports from Beijing
Editor-in-chief: [Li Yuxin]