According to the latest data released by the National Bureau of Statistics, from October to August 2117, the national catering revenue was 2.5 trillion yuan, and the growth rate of revenue scale maintained a double-digit level. The catering consumption was upgraded, not only to eat quality, convenience, but also safety. Some enterprises began to explore ways to ensure food safety.

In recent years, many places have carried out the bright kitchen project, and established transparent kitchens and sunny kitchens. There is only a transparent wall between the dining area and the operation room. All staff members are required to wear hats and masks, and diners can sit in the hall and see the cooking process from all directions and angles.

consumption is upgrading, and supply is also transforming. In the past five years, chain restaurants have also explored a new way of catering management-central kitchen. In this mode, dishes are no longer made by the kitchen behind the restaurant, but are uniformly made, processed and subcontracted in the "central kitchen" dozens of kilometers away, and then distributed to various stores for thawing, heating and serving. At present, the central kitchen mode is becoming more and more common and diverse, including joining or cooperation modes such as "17 rice" and "stupid bear cooking", as well as direct marketing modes such as "box horse take-out", which further improves the standardization and industrialization of the catering industry.

analysts said that the catering consumption continued to flourish in the past five years, which benefited from the improvement of people's living standards and spending power, and was the inevitable result of further upgrading the consumption concept and deepening the supply-side structural reform of the catering industry. In the future, China's catering industry will enter a new stage of development on the road of facing the public and moving towards intelligence.

I hope food safety can be guaranteed!