"What I miss most this month is hot pot." On March 2, the first day of the company's resumption of work, Mr. Wang invited two colleagues to eat hot pot as soon as he got off work. In Chengdu, a city that blends its love for hot pot into its blood, there are not a few citizens who miss hot pot like Mr. Wang.
The reporter visited the streets of Chengdu and found that many hot pot restaurants in "low-risk" areas began to resume eating. Some hot pot restaurants posted the tips of "eating at different tables, limited reception, encouraging self-promotion and supporting take-out" at the door.
In a shopping mall in Liwan District, Guangzhou, although some restaurants are open, customers can only order food at the door, pack it up and take it away. Instead of providing in-store food, they only provide some dishes to choose from. Although a Chengdu snack bar in Guangzhou opened a restaurant, according to the principle of opening every other table, only seven tables were opened in the restaurant 16.
In Beijing, the food in many restaurants has just been unsealed. "I started eating on March 3, and the current turnover in the store is less than half of that of every day." The staff of a shop in Xibei said. In a restaurant in Xicheng District, Beijing, although you can eat in the lobby, you can only sit at most two people at a table, even if it is a family of three, you can't get a table together.
At the recent press conference of the joint prevention and control mechanism in the State Council, the relevant person in charge of the Ministry of Commerce said that the life service industry should resume production according to the principle of "zoning and grading, precise prevention and control".
At present, Shanghai, Hangzhou, Chengdu, Beijing and other cities have allowed catering enterprises that meet epidemic prevention conditions to resume eating in the lobby. Many catering enterprises in large chain stores and shopping malls have resumed eating. Some cities have implemented hierarchical dynamic management, such as Guangzhou, which divides the prevention and control areas into counties (cities, districts) and conducts hierarchical management according to the epidemic situation and development trend.
The report "Development Status and Trend of Catering Industry in China under COVID-19 Epidemic" recently released by China Hotel Association Research Institute shows that catering enterprises in some low-risk areas are gradually returning to work, and the return rate of large chain catering enterprises is nearly 60%, which is higher than the average level. However, at present, the rate of returning to work in the industry is relatively low, accounting for 93% with the rate below 30%, and 73% of people in catering enterprises think that the rate of returning to work is below 10%.
How to promote the synchronization of epidemic prevention and return to work
The resumption of the catering industry with "fireworks" is an important embodiment of a city's recovery. The catering industry provides face-to-face service, and many people are easy to gather. How to ensure security and order is still the top priority.
Previously, the Ministry of Commerce, together with the National Health and Wellness Committee, issued a guide for the prevention and control of business services for retail and catering enterprises during the novel coronavirus epidemic, and made arrangements for business service specifications, site environment, service provision, equipment management, and take-away services.
-Disinfect in time. Guangzhou requires catering units to "disinfect tables and chairs immediately after each table and each batch of customers eat, and then arrange the next batch, with an interval of not less than 10 minute". In the Guidelines for Prevention and Control of Catering Service Units in Beijing, there are detailed provisions on the effective fluorine content, preparation ratio and time of disinfectants.
The reporter saw in the dining area of a shopping mall in Beijing that disinfection alcohol, disposable disinfectant and other supplies have become standard in stores. After the customer has finished eating, the clerk will disinfect the tables and chairs with alcohol.
-Control the distance. Guangzhou issued a document requesting that when catering units carry out restricted dining services, the actual number of dining tables in the lobby should not exceed 50%, and the distance between different dining tables should not be less than 1 meter.
A brand hotpot restaurant in Chengdu was once one of the most popular hotpot restaurants in the area. Before the outbreak, hundreds of people lined up at tables almost every day. Wang Ping, the store manager, told the reporter that according to the requirements, the store implemented a "special period dining service": the hot pot restaurant sat at every other table with no more than four guests at each table. Only three waiters are arranged in each area, no private room service is provided, and queues are not accepted.