Xinhua News Agency, Beijing, April 10 news, people eat food. With the relief of the domestic epidemic, the catering industry that is pressing the “pause button” is recovering, and the long silence in the market is now showing fire.

During the SARS period in 2003, the divided meal system was widely adopted by catering companies, but it was not popularized after the epidemic.

17 years later, with the outbreak of the new coronary pneumonia, can the resurgence of the divided meal system lead the new “food” catering in China? How does the catering industry hit by shocks regain its vitality against the trend?

Embrace the spring, and the renewal of the dining style will help the catering industry pick up

Under the epidemic, the gradually recovering catering industry is quietly changing–

In Northeast Jilin, more and more Northeastern restaurants, the traditionally rough “big pot stew” is packed in regular dishes, and customers are “separated in the same row” and “off the opposite side” “Seat, each table is equipped with male chopsticks and spoon.

In southwestern Sichuan, many hotpot restaurants favored by diners joined the public chopsticks and spoons. Guests were seated and distributed two pairs of chopsticks, and a pair of male chopsticks was put into the pot for hot pot. , A pair of private chopsticks for personal use, reducing cross contact.

In southern Guangdong, the table-wide civilized action across the province better integrates a Cantonese stew or soup with a divided meal system. New culinary styles such as chopsticks and public spoons have entered more and more restaurants.


When the epidemic hits again, sharing meals and providing public chopsticks and spoons have become many restaurant tables The “standard configuration” on the market has boosted the rapid recovery of the catering enterprises in the north and south.

According to the monitoring of the Ministry of Commerce, as of March 26, the resumption rate of catering enterprises has reached about 80%; during the small long holiday of Qingming this year, UnionPay business statistics of national accommodation and catering The industry’s average daily transaction volume increased by 11.5% and 10% respectively from mid-to-late March, and returned to 50% of the same period last year.

As of the end of March, more than half of the catering business units above designated size in Liaoning Province resumed work; 1699 of the 1811 catering enterprises above designated size in Shandong Province resumed work …

How to avoid the re-shared meal systemAvoid another gust of wind? Can a pair of male chopsticks “clamp” a new civilization? Reporters interviewed many times and found that the resurgence of the meal-sharing system is moving towards institutionalization.

Shandong Province has recently released the “Guide to the Implementation of the Design of the Meal Sharing System in the Catering Industry”, becoming the first provincial local standard for the meal sharing system in the catering industry, which specifically clarifies the public chopsticks and spoons The design standard allows customers to no longer be “difficult to distinguish between male and female” when facing two pairs of chopsticks.

“In the past, the distinction between public chopsticks and private chopsticks was not obvious, and customers were easy to mix them. Nowadays, 42-centimeter-long public chopsticks are used, and a placeholder is placed with each dish to remind Customers use. “Hou Mingjing, marketing director of Shandong Kairui Business Group, introduced that all restaurants under the group have implemented meal-sharing services, and customer traffic is steadily picking up.

The epidemic brings reflection. Han Ming, president of the China Hotel Association, said that after the outbreak of the new coronary pneumonia, more and more people began to pay attention to “safety on the tip of the tongue”, recognizing that meal sharing may bring about the spread of disease. We should seize this opportunity to publicize and guide the people’s good habits of serving ingredients and using public chopsticks and spoons, and cultivate a healthy and civilized table style.

Contrary to changes in the trend and divide meals to create new “food” machines

When the epidemic stops people ’s footsteps, the catering industry has become the hardest hit by the epidemic One of the industries.

“Don’t open for sorrow, but open for loss.” A person in charge of a large catering company said the plight of the entire industry.

The “cliff-like” decline in passenger flow, pressure on rents and manpower expenditures, obstruction of material procurement, opening and encountering “labor shortage” … National Bureau of Statistics data show that in January As of February, the nationwide catering revenue has dropped significantly by 43.1%.

In response to the adverse impact of the epidemic, catering companies have opened up online businesses and accelerated the development of “contactless services” such as online sales and food delivery. In addition, the implementation of the meal-sharing system has also brought new “food” opportunities to the catering industry.

Green health and safety will become the new leader in catering consumption–

The new crown released by the China Hotel Association Research Institute The report on the status and trends of the development of the Chinese catering industry under the epidemic shows that after the epidemic, the table service standards for double chopsticks and public chopsticks will be further popularized and the industry will continue to adoptStrengthen self-standardization and improve safety and health management capabilities to rebuild consumer confidence.

Ren Xingben, chairman of Shandong Shunhe Hotel Group, said that during the epidemic, the group proposed a “separate meal” model. At present, customers are The “cross-mixed food” dining method has become more and more recognized, and the attendance of some of the group’s hotels has returned to the normal level of 80%.

Su Xiaoqiang, Brand Director of Chengdu Xiaolongkan Catering Management Company, said that the epidemic has brought a healthier business model to hot pot enterprises, such as more attention to the sample retention system and Taiwan Account records, so that the whole process can be traced back; speed up the popular file operation of hot pot restaurants; also have a significant effect on the control of edible game.

Promoting process reengineering services to accelerate industry transformation—

said Zhang Chunliang, chairman of Shandong Lanhai Hotel Group, sharing meals It does create “new troubles” for restaurant services. For example, there are many serving procedures, heavy workload, and hot dishes tend to become cold during the meal sharing process. “We have adjusted the organizational structure. In the past, it was transferred to the service class, but now the kitchen is used to prepare dishes. The speed of serving is not only slow, but more efficient.”

“Compared with public spoons and chopsticks, the meal-sharing service will have higher requirements for catering establishments.” Zhang Jie, director of catering at Hyatt Regency Changchun, for example, if you want to provide a holding cabinet in the private room, the waiter should be within 5 minutes Completion of a plate of multi-person meals, each dish has a standard for how many dishes to put, which requires companies to continue to improve service.

At present, many local industry authorities and associations make meal sharing as a technical guide to guide catering enterprises to deal with the impact of the epidemic and orderly resume work and resume production.

Yu Xuerong, executive chairman of the Jiangsu Food and Beverage Industry Association, said that the association is stepping up the formulation of “Preparation Standards” to guide enterprises to promote “prescriptions” to consumers To promote the industrialization and branding of catering through standardization.

All staff action, “table revolution” leads the industry to start again

“Change your chopsticks in a while, change the public in a while, too troublesome!”

“It ’s mainly unaccustomed. At first I thought about using public chopsticks. I forgot to eat and chop. Sometimes I just confused two pairs of chopsticks.” “Meeting with friends, is it not a matter of paying attention?”


The reporter found that under the epidemic situation, the full implementation of the meal sharing system still faces many obstacles, and the results are also uneven.

Many people in the catering industry and experts said that to achieve the normalization of meal sharing, the whole society needs to work together to strengthen social publicity, establish industry standards, and improve related services. A “table revolution” promotes civilized dining and leads the catering industry to start again.

“The progress of social civilization is not achieved overnight. Encouragement of meal sharing can also not be forced. It is necessary to promote and guide everyone to gradually accept and cultivate the good habit of serving meals through publicity and guidance.” Folklore Cao Baoming, the leader of Jilin Province Intangible Cultural Heritage Protection Expert Group, said.

The industry believes that the catering industry has multiple consumption scenarios and different service standards. To a certain extent, it has increased the difficulty of implementing a meal-sharing system. Without the support of relevant standards, the rise of the current The meal-sharing craze may recede again. It is recommended to formulate a national standard for meal sharing system as soon as possible to provide technical guidance for the national catering industry. On the one hand, catering companies provide meal sharing services with reference to standards, on the other hand, consumers choose the market according to the standards, and force catering companies to implement the standards.

“Relevant government departments should vigorously advocate and continue to create a public opinion environment that encourages the sharing of meals, and also take encouraging measures in due course.” Zhang Chunliang suggested that this can be done for the meal sharing service Good restaurants are listed, and the meal-sharing service is one of the indicators in the restaurant evaluation.

After the epidemic, people ’s eating habits are likely to change, and the catering industry needs to predict in advance and prepare in advance.

Yu Xuerong said that under the epidemic situation, the direction of the supply-side reform of catering enterprises in the future is clearer: catering is going green and healthy; the division of labor and cooperation between the industrial chain and the supply chain are more optimized; For online and offline catering to work synchronously, we must learn to use emerging data and artificial intelligence to empower the catering industry …

Sunshine is always after the storm. The epidemic is both a challenge and an opportunity for every industry that is hit. Whoever seizes the tuyere can turn the crisis into an opportunity and embrace the new spring.

(Originally titled “A Pair of Male Chopsticks, Can I Clamp””A new civilization at the dining table?”)