As a globally renowned fast-chain restaurant brand, Yoshinoya has been attracting much attention, a Japanese beef and rice specialty restaurant, founded in 1899, opened its first branch in Japan's Tsukiji fish market. Its signature beef rice has won the hearts of many customers, but this year Yoshinoya's performance is not good, July 28 but rumors of? Yoshinoya will close 150 stores? s news, intends to close about 150 stores worldwide, which closed stores, but also involves a lot of overseas markets, including some Chinese stores. The person in charge said that Yoshinoya currently has about 3,300 stores around the world***, of which there are more than 1,000 stores overseas***, and China accounts for more than 60% of them. The planned closure of overseas stores will also involve the Chinese market. As for the specific number of stores to be closed in China and information on their locations, the person in charge said he was not in a position to disclose at this time.

Yoshinoya's large-scale store closures are mainly due to the sharp deterioration of business conditions under the epidemic. Because people eat out much less frequently during emergencies, the impact on the restaurant industry has been huge, even in a country as hygiene-conscious as Japan. Currently, thousands of stores in Japan are shutting down or shortening their operating hours, resulting in an accumulated loss of 4 billion yen already from March to May this year, and a loss of 9 billion yen (about RMB 600 million) is expected for the whole fiscal year. On the other hand, due to the Japanese public's high degree of love for Yoshinoya, the price of its signature product, beef rice, has also been popularly compared to the price of ? the weathervane of the Japanese economy? , which has remained stable in terms of price and generally does not easily increase or decrease prices, Yoshinoya eventually had no choice but to close some stores to reduce costs. The head of the company said that in the future, it will also reduce fixed expenses and increase revenue by cutting shareholder dividends and encouraging headquarters staff to work from home. Of course, Yoshinoya's dilemma is only a microcosm of the Japanese restaurant industry under the epidemic.

A lot of restaurants have also started to change their menus and push takeout to seek transformation under the predicament, and some have even made their classic dishes into frozen food for sale as a way to seek self-help.