The hotpot restaurant operated by Ryan, an artist, was exposed to using some spoiled ingredients, which attracted the attention of the market supervision department in Zhejiang Province, and inspected all the hotpot restaurants in Zhejiang Province with Ryan's shareholding experience. Put forward rectification requirements for the problems found in the inspection, order enterprises to check and correct themselves, or suspend business for rectification, so as to provide customers with a safe consumption environment and ensure everyone's food safety. Hot pot enterprises run by Ryan also made public apologies, rectified the problems found in time, and dealt with some illegal personnel accordingly.

Ryan's joint-stock chain hotpot stores have branches in many parts of the country, and the company has a large number of employees, which may be loosely managed and the supervision is not in place. In addition, the quality of each branch operator is different, and the service attitude is different. Some branches may buy some unqualified ingredients in order to earn more benefits, which harms the interests of consumers. This behavior is very immoral and does not consider the health of consumers, which has caused serious consequences and great loss to the reputation of enterprises. Of course, Ryan, as a corporate shareholder, will naturally be criticized and criticized by everyone.

Many restaurants in society often have some food safety problems. Although there are local market supervision departments and health management departments for inspection and supervision, it is impossible to supervise them all the time. This requires catering operators to have a certain awareness of food safety, operate and manage legally, be responsible for consumers' health, and not be greedy for petty gains. As a result of seeking illegitimate interests, once problems are discovered, it will not only damage the reputation of the hotel, but also be punished accordingly, and the damage caused to consumers will also be compensated.

Many catering operators have low quality or low requirements for food safety, which leads to some food safety accidents. As a market supervision department, of course, we should always check the ingredients and sanitary conditions of the hotel, and also learn about the operation of the hotel through various channels, and rectify and punish those who violate the rules so that they will not dare to do anything illegal again. At the same time, for catering managers, it is necessary to conduct regular training to improve their quality and develop law-abiding business habits.