From Beijing, Shanghai, Guangzhou, to Shenzhen, Chengdu, all the catering people, are waiting for food. In the long run, the catering industry will certainly change a lot, nowadays, eating out, has not only just enjoy, but also a kind of righteousness.

A few days ago, according to a takeaway platform big data statistics show that the national catering business resumption rate has exceeded 55%, the advent of the resumption of work, the demand for dining increased, catering enterprises are also resuming business.

But the reporter learned from various channels, Beijing, Shanghai, Guangzhou, Shenzhen, Chengdu and many other places have opened the doors of the restaurant but generally encountered "door to door" embarrassment.

It is predicted that in the near future, a sweep of the North, Guangzhou and Shenzhen restaurant "closure wave" may be coming.

Beijing: the worst case scenario may not have a turnaround until next year

March 5, 2020, Beijing held a new crown epidemic prevention and control of the 41st conference, for small restaurants are resuming work one after another, the dine-in business to put forward a more stringent epidemic prevention requirements. According to the reporter's understanding, at present, Beijing dining hall food gradually warmed up, Quanjude, the same and residence, Huifeng Dumpling House, Hongbin House, roast meat Wan, roast meat season, Emei Restaurant, Liuquanju, casserole residence and other old restaurant stores are also one after another with a restrictive resumption of dine-in, but it is still difficult to regain vitality.

Catering stores on Gui Street in Beijing, image source: Beijing News

Chang Xiaojun, a Beijing catering connoisseur, told the reporter that Beijing's control is quite strict at present, and most of the catering stores that are open to dine-in are state-run brands, and some of the long-established and fast-food restaurants are mainly sell-outs. At the same time, even if open dine-in, consumers are afraid to come to the door to consume, resulting in a number of catering enterprises still do not dare to resume business.

He believes that, with the epidemic further under control, mid-April is the Beijing catering again open dine-in an "inflection point", because at the end of March back to the Beijing staff isolation date has ended, catering enterprises manpower has been guaranteed. Optimistically, it is possible that most of the catering enterprises can resume dine-in at the beginning of May. However, to allow consumers to regain consumer confidence, still need to wait until the epidemic is completely controlled.

Hu Da Dining Hall on Guijie Street in Beijing, photo courtesy of Beijing News

Zhang Handong, an investor in food and beverage at Beijing's Jinyuan Hotel, said that only about 10 percent of Beijing's food and beverage stores have resumed dine-in operations, mostly state-run and fast-food chains. The restoration of dine-in stores to follow strict guidelines for food service, coupled with the public's consumer confidence is still not restored, so the business situation is not optimistic. At the same time, because a large number of conferences and wedding banquets have been postponed and backed out of the booking, it has dealt a great blow to large-scale catering such as hotels and restaurants. He believes that, according to the current control of the epidemic, the operation of banquets may pick up in July and August, but it can only do business in September and October, the two months of high demand for banquets. If normal operation can be resumed at the end of the year, it is already a pretty good result. The worst case scenario may be that there will be no turnaround until next year.

He continued, next in Beijing, a number of larger single-store restaurant restaurants, especially Cantonese restaurants may be the first to top, because Cantonese restaurants tend to be in the ingredients, manpower, rent and other aspects of the higher costs, while the chain restaurant business is relatively able to carry a period of time, but in general the situation is not optimistic.

In the future, Beijing restaurant companies may see a trend toward food processing.

Shanghai: a number of well-known catering stores have been closed

Recently, the Shanghai Catering and Culinary Industry Association in its release of the "Shanghai catering service industry to resume the work of the city back to work (the second edition), pointed out that: At present, Shanghai's catering services to resume the work rate of 62.6%, the Shanghai Catering and Culinary Industry Association members of the enterprise, the resumption of work rate of the main meal enterprises to reach 50% The rate of resumption of work is about 80% for mass breakfast enterprises, and 90% for Chinese fast food and Western fast food.

However, according to online rumors, many well-known restaurants such as Barules, Black Stone, Stone Brewing, Wamin Izakaya, Inkood, ZenTsuki, PokeLab, Morton's Seafood Steakhouse, and YuanShiZhu Shabu Shabu have already announced that they are closing down. Not only that, some small street food stores have also posted notices of transfer. Some restaurant connoisseurs believe that this wave of closures may continue to spread.

Mr. Liang, a Cantonese restaurant owner in Shanghai, told reporters that the guidelines for the resumption of work in Shanghai's food service are relatively lenient, but as soon as the business is resumed, the cost of water and electricity, materials, and manpower still have to be paid and issued normally, and people dare not go out to spend money during this period of time, and there is no large-scale gathering in the short term, and the restoration time of the food service industry is much longer compared to that of other industries.

He believes that compared to dine-in, people in Shanghai are now more eager to choose takeout, and a xiaolongbao store he is familiar with is now able to deliver more than 300 xiaolongbao takeout every day, exceeding the turnover of takeout before the opening of dine-in. However, some difficult to do takeaway, the area of the large food and beverage stores, such as bars, Western-style restaurants, restaurants, because the rent is too high, the cost of re-entry is too high, it will be difficult to hold on, and then will usher in a wave of closure of the Shanghai catering industry may be ushered in a major reshuffle.

He continued, optimistically, the May 1 Golden Week is a turning point for the full restoration of dine-in in Shanghai. Because the Golden Week holiday has been confirmed and the outbreak is under control, a wave of consumer rebound will come to food outlets if they can make it through.

Guangzhou: is expected to return to normal levels ahead of schedule

As early as February 21, Guangzhou districts have been resuming dine-in, but in addition to some of the tea market restaurants can restore the usual 3-4% turnover, many of the restoration of dine-in restaurant turnover is still less than 3%.

The reporter in the chengjia plaza, Tianhuan Plaza, Taikoo Hui, Huifu Road food street and other citizens, tourists "for food" place found that many restaurants less than 3% of the attendance rate, and even part of the store is still not open for business. Guangzhou dining people are generally faced with the "open difficult, not open also difficult" problem.

Mr. Huang, the founder of a well-known Cantonese restaurant brand, believes that the Guangzhou restaurant will be slightly better in March, but still not optimistic. The most important thing is to restore consumer confidence needs time, first of all, to the national epidemic growth number to zero, followed by the national take masks, and finally to the start of elementary school, the only way to fully restore the confidence of consumers in Guangzhou, optimistically estimated to be restored to the normal level at least until after May.

Mr. Chen, a restaurant connoisseur, said that the next 2 months, the restaurant industry in Guangzhou will usher in a "wave of closures". However, directly affected by the epidemic and the closure, may not be much, but by its subsequent pressure, such as the capital chain break, the market consumption power decline, profit shrinkage, and even rent callback and rise, etc., may lead to some small restaurants without brand influence closed, difficult to transform the large brand part of the store closure. Heavy marketing, light products, play the concept, fried fashion "net red store" may be the first to be eliminated a number of.

Miss Cai, who operates Sichuan cuisine in Guangzhou, said to reporters that although open dine-in, but the 400 square meters of the store in accordance with the provisions of the regulations can only sit less than 12 people, and now the turnover is only about 3,000 yuan a day, but every day, we have to subsidize the 4,000 yuan of labor, utilities, rent, etc., and so on, there is no money to pay the rent next month, you can only stop the business.

However, according to the latest news from the Guangzhou Health Commission's official website this afternoon, Guangzhou, in addition to the Yuexiu District is still a medium-risk area, the remaining 10 districts are low-risk areas, according to the "Guangzhou to promote the catering industry in an orderly manner to resume work and resume production guidelines (for trial use)" of the division of the low-risk areas in the strict hygiene and epidemic prevention measures, you can provide normal catering services. Catering connoisseur Mr. Chen believes that this undoubtedly makes the Guangzhou catering people confidence, is expected to resume normal business level in advance.

Shenzhen: June to resume normal turnover in previous years

February 28, Shenzhen also began to have a restricted resumption of dine-in, but some Shenzhen caterers said that compared to business is not as good as their counterparts in Guangzhou.

According to the reporter's understanding, Shenzhen on the prevention and control level for the medium-risk zone of various types of food and beverage business units (stores) restricted to carry out the dine-in and private rooms (box) service guidelines include:

Dining staff must be measured before entering the body temperature; customers are required to wear masks; the number of actual dining staff at the lobby table is not more than 50% of the usual number of dining staff; each table, each batch of customers dining interval of not less than 10 minutes; the customer sitting across, opposite staggered; the customer sitting across, opposite staggered. Customers seated in isolation, the opposite side of the staggered sitting, the interval distance of not less than 1 meter, fast-food restaurants to implement a person a table; private room (box) smaller, only a table, and may not be a table, and other provisions.

A shopping mall restaurant in Shenzhen resumed after the dine-in situation, the source Shenzhen News Network

Mr. Deng, who operates a seafood restaurant in Shenzhen, said that its stores are still not resumed, because seafood consumption is relatively high, the cost of doing takeaway is also relatively high, resumption of work, the cost of all aspects of the loss will be further.

He believes that it is necessary to wait until the food and beverage prevention and control measures are appropriately relaxed, in order to be in a position to resume business. According to his understanding, most of the catering enterprises in Shenzhen have resumed work turnover is difficult to return to the previous 30%, if this continues, part of the direct impact of the epidemic of small catering stores may be the first to close, and part of the catering enterprises because of the resumption of work to produce follow-up problems may also be closed before the end of the epidemic.

And the chairman of the Board of Directors of the Bajie Li Haiji, Lin Haiping, told reporters that the Bajie Li Haiji at the end of February has begun to resume work one after another, and now its 45 stores have been open for dine-in in accordance with the requirements.

At present, consumer enthusiasm has slightly exceeded expectations, most stores dine-in turnover resumed 30% of the previous, and after the resumption of dine-in, the share of takeaway declined, and overall turnover resumed about 45% of the previous

. He predicted that the most optimistic to May, Shenzhen restaurant to return to normal, the combination of dine-in and takeaway mode of operation of the Bajie Li Haiji, but also in June to return to normal turnover in previous years.

Chengdu: there may be 40% of the catering business can not hold out

At present, Chengdu is also in the restricted restoration of dine-in, it is understood that in the "low-risk" area, many hot pot restaurants began to restore the dine-in, but to meet the "only open the hall of the original number of 50% of the dining space The reception of the volume, hot pot restaurant to take consumers across the table and dining" and other conditions.

Some hot pot restaurants also posted at the door "seated at the table, limited reception, encourage self-pickup, support takeaway" and other tips, and many restaurants have also developed a table of 4 people below the dining standard, while customers are more rigorous, there is less wide range of gatherings or the phenomenon of family dinners.

Chengdu Darren's a store to restore dine-in situation, from Chengdu release

But Chengdu restaurant connoisseur Qiu Kehong told reporters that Chengdu restored dine-in restaurant only 10%, hot pot restaurant attendance rate will be relatively good, but the full reckoning down to the restoration of dine-in now is still to lose money. He believes that consumer confidence is now insufficient, once the store, rent, utilities, labor and other aspects of the cost of expenditure is huge.

At the same time, because the cost of epidemic prevention and disinfection of equipment is also quite high, even if the resumption of dine-in, even if you do takeaway, most of the catering business is still not enough to make ends meet. He continued, if the current epidemic prevention and control situation, Chengdu catering is likely to July to return to normal, because consumers need to spend nearly a month to restore consumer confidence, change consumption habits, coupled with the level of consumer spending will decline, the next, there may be 40% of the catering business faces the problem of closure.