Chinanews.com, Beijing, October 29th, report title: The epidemic in many countries rebounded, and overseas Chinese restaurants have adopted new strategies to actively "self-help"
Chinanews reporter Wu Kan
With the advent of autumn and winter, the epidemic in some countries rebounded.
The overseas Chinese catering industry, which had already seen signs of recovery, once again faced tremendous pressure to survive. Under the dual test of epidemic prevention and resumption of work, Chinese catering companies have made new moves and explored new development opportunities.
New tactics for epidemic prevention: carefully build outdoor dining boxes
In order to promote the recovery of dine-in business, some Chinese restaurants in the United States have set up dining boxes outdoors to make the dining environment safer and more hygienic.
Bubble houses, glass houses, warm tents...you can see all kinds of outdoor boxes in New York Chinatown, among which the bubble house at the Chinese restaurant "Fuji Tavern" in Flushing, New York City is particularly eye-catching.
"We used PVC transparent plastic sheet and cloth to build the bubble house." Li Fei, the owner of "Fuji Tavern", introduced that each bubble house is an independent box, which is warm and ventilated and can effectively block droplets.
Li Fei said that the colorful lights on the bubble house will be lit at night, making it even more beautiful. Soon after the bubble house was launched, it became a popular spot for local young people to check in.
Recently, the Chinese restaurant "Qing Wei Lanzhou Ramen Restaurant" located in Manhattan's Chinatown, New York has also launched a unique and practical outdoor small box.
The owner Liu Lidi introduced that the outdoor box is in the shape of a house, with two movable doors, one delivery port, and four small windows. Customers can close the door when dining and enjoy the private dining space. The windows can be removed when the weather gets warmer. Air circulation.
"After our outdoor boxes were put into use, the business doubled compared to before." Liu Lidi said, believing that the outdoor boxes he carefully designed and made can bring more diners.
New takeaways: banquets and parties can be delivered
During the epidemic, some young Chinese couples in the United States chose to hold small wedding banquets at home. The Haizhen Restaurant in Rosemey, Southern California found new business opportunities.
"Since mid-September, we started the wedding reception business. We delivered three wedding takeaways this weekend alone." said Lucy, the manager of Haizhen Restaurant. In addition to wedding receptions, we also take birthdays, birthday parties, and friends. Takeaway business such as gatherings, colleagues dinners, etc.
Lucy said that whenever he receives a wedding banquet, the chef prepares the ingredients and cooks at 8 o'clock in the morning, and usually cooks ten dishes, which symbolizes perfection.
"Because the take-out takes time, some adjustments will be made to the dishes, such as replacing sliced duck with cold dishes, and replacing steamed fish with lobster."
"Take-out banquets are becoming a new trend in the Chinese catering industry in Southern California." Lucy said that recently, more and more banquet orders have been received. Some customers order their own dishes, and some are given a budget by the store to help the guests. It's very convenient.
Under the epidemic, some Chinese restaurants have expanded their takeaway business scope and increased their revenue by delivering meals to local companies and enterprises.
He Jianfeng, secretary-general of the Wenzhou Chamber of Commerce and Industry in Rome, Italy, said that his restaurant delivers meals to local Chinese-funded companies, and the current revenue has recovered to about 30% of the past.
"We are expanding new corporate customers and hope that business will get better and better."
New tricks for business: adjust business methods in time as the epidemic changes
The epidemic in Italy has rebounded sharply recently, and the government has implemented stricter epidemic prevention measures. Since October 25, a curfew of nearly one month has been imposed across the country.
“Since the second wave of the epidemic, the number of restaurants and shops on Milan’s China Street has become less and less crowded.” Zhou Jianhuang, director of the Milan China Assistance Center, told me that even though the current days are difficult, there are not many businesses closing stores on China Street because You have to pay the monthly rent, and everyone dare not stop and can't stop.
He said that many Chinese restaurants transformed in a timely manner and settled on various local take-out platforms to provide online ordering and delivery services to increase revenue.
"According to government regulations, guests cannot sit in the restaurant to eat after six o'clock in the afternoon, but the restaurant can be opened and the takeaway business can continue."
Zhou Jianhuang introduced that restaurants such as buns, dumplings, Liangpi, Roujiamo, pig's trotters, duck necks, etc., can easily transform into takeaway. Everyone's business continues to develop, and the impact is not great.
He said that Chinese Chinese catering businesses are diligent, hardworking, business-minded, and know how to adapt.
"When the epidemic is stable, everyone will do a good job of epidemic prevention and dine-in, and when the epidemic situation is severe, everyone will promptly turn to takeaways. I believe the Chinese catering industry will surely overcome difficulties and usher in recovery." (End)