during the epidemic, 93% of catering enterprises chose to close their stores. Among them, 73% of enterprises closed all their stores; 8% of enterprises close more than 81% of their stores; There are also 7% companies that have closed less than half of their stores; Only 7% of catering enterprises continue to maintain their operations because they are group meals or single stores.

In the special period of epidemic prevention and control, the catering enterprises nationwide closed their stores as a whole, and the tragic situation and predicament were obvious. In the catering industry, small and medium-sized enterprises occupy the absolute main body, and their ability to resist risks is more fragile.

Loss due to expiration of reserved materials: According to past practice, during the Spring Festival, catering enterprises will generally prepare 3-5 times the usual stock. Also bear the loss of expired ingredients stored in advance. Catering enterprises that focus on selling now and fresh ingredients have suffered even more. However, Chinese and western fast food and snack catering enterprises, which mainly focus on finished and semi-finished products, have a relatively small inventory loss due to the long shelf life of packaging.

Fixed expenses such as rent and labor costs: Although most restaurants are closed, they still have to bear fixed expenses such as rent, labor costs, water charges, electricity charges and depreciation. In order to stabilize employees and ensure the normal operation of business stores, many catering enterprises also give employees double pay and daily attendance subsidies. Even if the closed stores are closed, employees' accommodation and other expenses will be borne.

procurement cost of epidemic prevention and control materials: since the outbreak of the epidemic, many catering enterprises have actively mobilized resources to purchase a large number of protective materials, and strived to meet the supply of epidemic prevention and control materials such as masks, temperature measuring equipment and disinfection products, which is not only to protect employees of enterprises, but also to ensure that stores that are still open can provide consumers with safe catering services.

Law of the People's Republic of China on the Prevention and Control of Infectious Diseases

Article 42 When an infectious disease breaks out and is prevalent, the local people's government at or above the county level shall immediately organize forces to prevent and control it according to the prevention and control plan, cut off the transmission route of the infectious disease, and, if necessary, take the following emergency measures upon the decision of the people's government at the next higher level and make a public announcement: (1) Restrict or stop fairs, theater performances or other crowd gathering activities. (2) Suspension of work, business or classes; (three) closed or sealed by infectious disease pathogens contaminated public drinking water sources, food and related items; (4) controlling or culling infected wild animals, domestic animals and poultry; (five) closed places that may cause the spread of infectious diseases.

article 45 when an infectious disease breaks out and is prevalent, according to the needs of epidemic control of infectious diseases, the State Council has the right to mobilize people urgently or reserve materials within its administrative area, and to temporarily requisition houses, means of transportation and related facilities and equipment nationwide or across provinces, autonomous regions and municipalities directly under the central government.