it can be opened after the epidemic situation is stable.

Zhuzhou restaurants have also ushered in a recovery, and more than 51% restaurants have resumed business. Recently, I visited Xu Ji Seafood, Mr. Big Bowl, Brother Kitchen and other catering enterprises. They provided safe and assured services to consumers on the premise of preventing and controlling the epidemic, and invited "foodies" to rest assured that they would "eat out" and taste the taste of spring.

People eat in Xuji Seafood Hall, and each table is more than one meter apart.

Xu Ji Seafood: When introducing new spring dishes

When entering the store, disinfect your hands, measure your body temperature and register information; After taking a seat, there are disinfection wipes, disposable bags and other supplies on the dining table.

On March 5th, two Xuji seafood restaurants in Zhuzhou resumed eating under the strict prevention and control of epidemic situation.

Huang You, manager of Xuji Seafood Brilliance Store, said, "In order to ensure the safety of dining customers, the store strictly implements 24 disinfection procedures, with the public area disinfected every 31 minutes and the elevator disinfected every 11 minutes."

At the same time, Xuji Seafood also implements a separate meal system, providing public spoons and chopsticks, and ensuring that each table does not exceed 5 people, and the open reception capacity of the dining hall is controlled within 51%.

At present, the epidemic situation has been effectively controlled in Zhuzhou, and the consumer demand is gradually being released.

Brother's kitchen staff takes the temperature of the dining customers.

Brothers' Kitchen: A new breakthrough is "trapped" in the epidemic

The more difficult it is, the more opportunities it has to shape the brand and influence of the enterprise.

After the outbreak, Brother Kitchen didn't sit still and wait for death. While doing a good job in epidemic prevention and control, it not only carried out take-out self-help, but also opened a collective delivery service, which alleviated the impact of the epidemic on enterprises to some extent.

"We can't be trapped by the epidemic, we need to find a new breakthrough." Zhou Wen, the director of brother kitchen operation, told me that the company quickly adjusted its product structure, from the previous 78 products to 38 products, which reduced the cost. At the same time, the company also launched new retail in the community, and distributed clean vegetables and sold semi-finished products through community direct sales.

The corporate culture of not panicking when things go wrong, going up in distress and settling down has made the brothers' kitchen go through the "frozen period" and ushered in a warm spring in bloom.

On March 1, Longteng Store, Shennong Store and Xiangyang Store in Brother Kitchen resumed eating. At present, all stores in the city have gradually resumed dining, and their performance is gradually improving. Zhou Wen said, "I believe that with the effective control of the epidemic, people will also go out of their homes and walk into restaurants to restore their normal lifestyle and state before, and they are full of confidence in the future prospects of the catering industry."

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When a customer enters a restaurant, he must first register information.