Catering Industry

THE CATERING INDUSTRY

According to a report released by Evergrande Research Institute, the restaurant retail industry may lose 500 billion yuan in the seven days of the Spring Festival. Because the Spring Festival is the most frequent time for parties, in order to avoid infection, people choose not to go out to dinner. As a result, the number of people going to restaurants for dinner has been greatly reduced, and many people have canceled their New Year ' s Eve dinner reservations.

Many catering companies, including Haidilao, Jiumaojiu and Xibei Oat Noodle Village, have suspended operations in their stores nationwide. The decision also hit the shares of restaurant companies in Hong Kong. Haidilao shares had a volatile opening after the holiday, with 99 cents down since late January, a trend that continued after the holiday. For the catering industry, 30% to 50% of the cost of the enterprise is labor and rent. Of course, these two are also hard investments, and most enterprises are facing financial pressure from these two aspects. According to Data from Tianyan, there are more than 10 million catering enterprises in China, of which 95% are individual businesses. In the nearly 430,000 non-individual catering enterprises, 80 listed companies. Most of these are limited liability companies, and sole proprietorships account for about 20%. Among them, about half of the catering enterprises were established in 1 to 5 years, and these enterprises were relatively affected. The most direct impact on the catering industry is the stock of chilled foods in warehouses, including milk, fruits and vegetables. Most of these products have a short shelf life and are likely to have deteriorated during the period of suspension.

Of course, the market is not all bad news. Affected by this incident, many real estate companies have reduced the rent of their malls, involving more than 5 billion yuan. In fact, this is to alleviate the difficulties faced by the catering industry during the Spring Festival. Many developers of commercial shopping centers have launched rental reduction programs to face the situation of the catering industry together with merchants.

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INTERVIEW WITH THE OWNER OF CHAOZHOU BRINE RESTAURANT

B Y J U N F E N G C H E N

Through innovation and adjustment of products and services and other ways, research and development of dishes, ingredients, cooking efforts to improve the quality of dishes, in order to better respond to market changes. We ' ve been a restaurant for more than 10 years, and I believe that other restaurants in the food and beverage industry will survive by tweaking their menu or service to attract more customers. Since the outbreak of the epidemic, the number of restaurant customers has decreased, and the overall profit of our restaurant has decreased, which puts us in an economic dilemma. Because we have a lot of debt: rent, staff costs, utilities and fixed expenses.

The number of customers eating in the restaurant has decreased, so we can only add more strategies to attract customers in the takeaway. Our restaurant has added many new varieties to dishes and opened the options of customized dishes according to customers ' needs, using flash delivery app to reach home.