China News Service, July 20, according to the US "World Daily" report, the new coronary pneumonia epidemic has caused serious damage to all walks of life. After about three months of home evasion, the road to social reopening and economic restart has been slow and careful. New York businessmen have to think about changes in the crisis. Under the principle of maintaining social distance and strictly controlling the flow of people, they explore and open up new ways of survival and development.
"We have never been involved in outdoor dining, and not every restaurant has the conditions to do outdoor dining, which is definitely a challenge for us." Flushing, a Chinese settlement in New York City, has a "city of food, dining paradise" Reputation, the city government recently relaxed the epidemic prevention restrictions, allowing restaurants to open for outdoor dining in the second phase of the economic restart. The Sichuan restaurant "Chuan Shan Jia" is one of the first restaurants in the community to launch outdoor dining areas.
Prepare to challenge outdoor dining
Xu Li, the manager, said that they only had long-awaited opening of outdoor dining, and made thorough preparations and designs for this. First of all, they strictly followed the regulations to ensure that a safe distance of at least 6 feet was maintained between each table. There are more feet”, guests will disinfect the tables and chairs before and after seating, and especially set up umbrellas, plants and green belts in the outdoor dining area to create a more beautiful dining environment and a more complete dining experience.
There are many kinds of menus, one is a traditional hard-covered hard paper menu suitable for seniors and foreigners. It is equipped with disposable gloves. Please wear gloves and then look at it; one is only Disposable paper menus with text, which will not be reused by guests of other tables after one table is used up; There is also an electronic menu that is more popular with young people, each table has a QR code, Scan the code with the camera of the mobile phone to see the dishes, and realize the order-free code scanning.
Xu Li said that waiters always wear masks and gloves, and all tableware is sterilized by high temperature. After the guests are seated, they are taken out from the sterilization cabinet and are individually packaged. At the same time, clean and transparent bags are provided for guests to store masks during meals; The food process is that a waiter takes the food directly from the kitchen to the table, and will not change hands twice to avoid contact with multiple people; if guests need to use the bathroom inside the restaurant, they must wear a mask before entering.
In addition, the source of food and the safety of the restaurant are strictly controlled. For example, every employee must take the temperature and register before entering the store, the chef should wash his hands frequently, the tableware and kitchen utensils should be regularly disinfected, and the waiting area and toilet should be every other Spray disinfectant water and record every hour; considering that the three services of outdoor dining, takeout and self-collection coexist at the present stage, the take-out staff can only wait in the outdoor area, and the waiter can send out the prepared dishes, and the self-collection can enter Go to the front desk to collect meals to divert people, avoid crowding, and reduce the risk of cross infection.
"Outdoor dining is a very necessary step for both guests and businesses, and it is also a psychological transition. Guests can try to go out of the house and experience the dining atmosphere in a relatively safe outdoor environment, and the business can continue in the process. Adjust and improve the work of sanitation and epidemic prevention, and finally complete the transition to indoors."
Liu Jay, the regional manager of Chuanshanjia, believes that compared with drinks or light meals, outdoor dining is not a natural advantage of Chinese dishes, and outdoor dining is directly affected by the weather, and some restaurants have no conditions to open up outdoor dining. District, "So this way of operation will not bring huge help and profit to the restaurant itself. The reason why we launched is to put the guests first, do something for the guests and the community, and stay at home so For a long time, being able to eat outdoors in a comfortable environment is an inspiration to the people and has great value." Liu Jay said that so far, the overall situation of outdoor dining is "better than expected", and guests generally report "very special and fresh".
Strengthen packaging to maintain gourmet flavor
New York City originally planned to resume dinning in the third phase of the economic restart, but the seats must be distanced, and the number of diners must be halved. , Liu Jay expressed "special understanding and support for the decision"; he said that although the industry hopes to resume normal business as soon as possible, they also believe that only when the epidemic has passed completely, everyone can rest assured to enter the store to eat, "If the epidemic is secondary Outbreaks are not a good thing for everyone. They need to have a long-term perspective and do what is best for their long-term interests."
Before that day, most restaurants were vigorously operating the take-out business. For example, "Chuan Shan Jia", which had never opened take-out, took the opportunity to transform and increase its investment in food packaging, allowing guests to take 40 minutes after ordering. Or you can receive takeaway in about an hour, and enjoy the same taste of eating in the store.
For example, Liu Jay, like Mao Xuewang or Sour Soup Fatty Cow, has changed a lot of different packages. "First, the plastic box is packed once, the experience is not good, and then it is replaced with a soup pot, and the effect is not good. I purchased a lunch box with the same depth and width as the utensils in the store, and ensured the tightness of the packaging. When the guests received the soup, the soup would not be sprinkled and very complete." This process was extremely challenging. It took nearly a month to continuously adjust and Promotion, "And each restaurant, each dish requires different packaging", coupled with the shortage of resources and logistics during the epidemic, "It can only be done under limited conditions, and it is also very valuable for us. class".
Jiang Jerry, the manager of the new Chinese food "Jiangnan" in New York, said that many dishes that need to be heated must be prepared for takeout packaging to ensure that the food still has a good taste when delivered to the guests. Take the grilled fish as an example, "not only has extra packaging of tin foil, but also provides a heating alcohol stove and a bracket according to the needs of guests. After receiving the dishes, it is convenient to heat up and make the food more delicious."
He said that in the past few months, it has mainly relied on take-out operations, and there are nearly ten delivery platforms that cooperate with the store. "We have joined the delivery platforms available in the Chinese community, including those commonly used by foreign ethnic eaters." In addition, they also launched two kinds of QR codes, one for order reception and one for meal delivery. It is very convenient for guests to deliver or take meals; even if dine-in is allowed soon in the future, it will be difficult to maintain Customers or businessmen still have a lingering fear, so they will vigorously run the takeaway business in the future, and at the same time take outdoor dining as a test for dine-in, "pre-demonstrate for dine-in... As long as the policy allows, our dine-in will start immediately"
Chen Lei, the founder of "Friends Guest" who has franchise stores in many major cities in the United States, said that during the period of no dinning, the takeaway business is good, and the added food delivery platform "on average can have one order every three minutes, and the average turnover per order There is 30 to 50 yuan", but takeout is definitely not something you can do. To ensure the quality and taste of food, you must pay attention to packaging.
Chen Lei said that in order to give guests a better experience, even if the cost of the packaging box is increased, the best one should be selected. Make sure that each dish, even as small as tableware, gloves, etc. has its own packaging, and pasta and other dishes will be divided. It is packed and tightly packed; even if dine-in food recovers, it may rely on take-out to support the business within a short period of time, or even within a year, so it is necessary to ensure the quality of the food and the excellent packaging, so that guests feel value for money.
Nail beauty clean protection upgrade
The manicure industry that has obtained permission to resume work is the main force of Chinese businessmen and employees. Reopening after a few months of closure, many customers can’t wait to make an appointment for nail beauty and relaxation; in order to ensure the safety of employees and guests, the industry strictly protects in the store, not only pulling the seats apart Distances, isolation devices such as protective plates are also installed, and cleaning supplies such as masks and disinfectants are provided. Some shops also require guests to take their body temperature to enter.
You Tony runs two manicure shops. In order to get back to work, each shop spends thousands of dollars to buy disinfection supplies and isolation tools. "Employees wear masks, gloves and goggles, whether it is for hand or foot care. Both the table and the foot washing table are equipped with transparent protective plates to separate the guests from the manicurist"; although 90% of the guests who come to the store consciously wear masks, he has prepared a lot of additional masks for those who have not or forgot to wear a mask. Guests.
"We are still on an appointment system. We need to call in advance to make an appointment. We need to maintain a social distance to sit. We should sit alone next to the seat. When the care is over and the guests leave, we will disinfect the tables and chairs and tools." You Tony said that sterilization is the most time-consuming and energy-consuming part. "Every day, we must thoroughly clean and disinfect before and after the door is opened." Therefore, we have to work earlier and leave later. "Fortunately, the employees have done it in the store. For a long time, everyone has a tacit understanding, mutual understanding and support, and only a safe working environment can protect everyone's health."
He also said that the current number of guests was less than half before the epidemic, so the working hours were also adjusted, "close one hour early every day, and choose one or two days off per week according to the situation of the guest's appointment"; he believes that, It will take at least half a year for the nail industry to return to normal. Until then, we can only do our best to protect it. "The three parties of the industry, employees and guests must adapt to the new environment now and continue to do psychological construction and persevere together."
Agents encourage watching video viewing
In addition to eating and leisure, accommodation is also a major concern. With the relaxation of the epidemic prevention restrictions, the Chinese home watching army has gradually grown; real estate agents said that affected by the epidemic, virtual home viewing and online navigation have become a new choice for many people, and field home buyers must also strictly observe and maintain Relevant regulations such as social distance, wearing masks and gloves have become the "standard" when viewing.
"Now many guests choose to watch the video, we use FaceTime to guide them in real time, or take a good video and send it to them." Phoebe Lin, an agency of New York's Best 100 Real Estate, said that although the epidemic has eased, the main reason for the current viewing is Mainly by appointment, arrange a time for each guest to see the room, avoiding multiple people to see the room at the same time; all viewers need to wear masks and gloves, "we will also prepare more, fearing that the guests will forget or bring it in case. "If the homeowner still lives in the house, he usually asks the viewers to wear shoe covers. "Some homeowners have suggested not to bring children to the house, fearing they will touch other items."
Some luxury houses have stricter requirements. For example, some apartments in Manhattan will register the name and phone number of the housekeeper, and will ask where they have been in the past. Some will even require the preparation of documents proving their financial resources. Check the house and make sure that you have the financial strength to buy it to minimize the number of visitors and unnecessary contact.
The New York State Association of Realtors encourages intermediaries to take guests' video and online guides as much as possible; if you are on the spot, you need to wear a mask and maintain a social distance; if possible, choose an vacant house Visit; the agent or the owner can ask the viewer to wear gloves and shoe covers; the viewer can only touch the surface of key objects, such as the handrail of stairs when going up and down, and try not to touch other furniture in the house; After visiting the room, guests should disinfect the door handles and other frequently touched areas in time. (Liu Daqi)