Having been at home for more than a month, the food in the refrigerator is basically all depleted, and the little bit of oil and water during the New Year's period is also almost consumed. As a "carnivore", I used to buy some deli food every week, and lately I've been craving more and more! It's been a long time since we've had any new cases here! Some markets are gradually opening, but they are very strict. (Temperature is measured at the door, no one is allowed to enter without a mask, only two doors are open, one door is only for exit and the other is only for exit.) Because I also need to purchase some foodstuffs, I recently went to the biggest "farmer's market" in our area twice. Nowadays, all the deli stalls in the market are basically open for business. Especially on February 2, the deli stalls are full of people who are shopping for the traditional festival food - pig's head pork.
Doesn't cooked food belong to small meals? Why can business a, business area is different cooked food stall or store business area are relatively small, practitioners are also relatively small. The general farmers market in the cooked food stalls are just a few square meters, the personnel of up to two or three people. A lot of one person can be busy over. Catering outlets are also smaller to provide dine-in locations, and are generally several times larger than those selling deli food. And practitioners are also more, and then small also need more than two people. Second, the business license to operate the project is not the same, the requirements are not the same food and beverage stores can operate liquor, as well as other food that can be imported, unlike deli varieties so single. In addition to health permits, health certificates for employees, but also disinfection equipment, water and sewage equipment, public security and fire safety certificates and so on. Delicatessen generally have health permits, health certificates, fixed business processing sites can be, and belongs to the "food retail industry".
Three, the personnel contact situation deli are sold through the window, it can be said that almost no contact with customers, and will not cause people to gather. Small meals, no matter how to sell, there are customers ordering, chef operation, waiter serving, checkout process. And because of dine-in, there will be a lot of customers dining and waiting for the phenomenon, and can not eat "wearing a mask" right? So it will increase the risk of infection. Cooked food sales process, both sides of the transaction is always wearing a mask, so the risk is relatively low, but also can be controlled.
Most of the delicatessens are gathered in shopping malls, supermarkets and farmers' markets, where disinfection and staff control are better managed. Small meals all over the "streets and alleys", if there is a problem and does not comply with the rules and regulations, will not be good supervision. So cooked food does not belong to the small catering, and small catering business projects, business area, sales methods, health and epidemic prevention permits, business licenses are not the same as the eligibility requirements. So now cooked food can be business, and small catering with dine-in, in many places is not allowed.