The problems are as follows:

(1) Affected by the epidemic, some consumers are reluctant to go to restaurants, and their business income has dropped significantly compared with the same period last year.

(2) Some raw materials have increased significantly compared with the same period last year.

(3) After the catering industry is fully restored, catering units need to take epidemic prevention measures such as morning check-up, disinfection and code scanning when entering the store, and the existing number of employees is difficult to meet the service needs.

(4) Although catering business activities have been fully resumed, the epidemic situation is still not over, and some business owners or consumers have concerns.

(5) During the epidemic period, the work stoppage time is longer, some people have no economic income or their economic income is affected, and their consumption power is obviously reduced.

VI. Countermeasures and suggestions

(1) Continue to standardize the catering business behavior during the epidemic period, and do a good job in epidemic prevention measures such as site disinfection, staff temperature monitoring, and code scanning when entering the store.

(2) Continue to register and report the return and arrival of personnel from overseas, outside the province and outside the county in the catering business, and urge the relevant personnel in the industry to do a good job in nucleic acid detection.

(3) Improve the frequency of using health codes in catering, and urge business units to do a good job of customer code scanning.