Yang Guo's return activates Chongqing's catering industry: a hot pot restaurant receives 200 tables a night, and a small noodle restaurant sells 400 bowls a day.

"More than a month didn't come! Hard work, more dishes! " On the morning of a commercial street in Jiulongpo District 1, when the taste buds and stomach were satisfied, Mr. Zheng and the diners were full of energy and started the first day of New Year's life in the fragrant air.

As people who have basked in the sun begin to return to their normal life track, their taste buds and stomachs are also "relieved" during the New Year holiday. In the process of foraging, restaurants and restaurants gradually became lively, and the usual fireworks came back!

On June 5438+0, upstream journalists visited hot pot restaurants, noodle restaurants, Chinese restaurants, Japanese food shops and other restaurants, and learned that with the continuous optimization of epidemic prevention and control measures, the catering business picked up during the holiday season, even if they were busy, the catering people enjoyed it, and most importantly, their enthusiasm came back.

Hot pot restaurant: more than 200 tables are received in one night, and the average queue time is 20 minutes during the peak period.

During the New Year holiday, many people choose to sit around and eat hot pot.

Counting employees, arranging cleaning and deploying killing 1 At 7 am, Ms. Ran, the manager of a well-known hot pot brand comprehensive store in Nanshan Street, Nan' an District, has begun to get busy.

"Last night's business is ok. After sitting at more than 200 tables, we have been busy until the morning 1. " She said that in recent days, it is best to collect more than 200 tables a day. Seeing diners burning hot pot in the store, pushing cups for a change, chatting, and feeling familiar fireworks are back. "In the past, we sent more information to customers online and communicated with them. Now, many regular customers come, not only to spend money, but also to interact with us. Everyone chats with each other and shares some details of their enthusiasm. Although we are not particularly familiar with each other, we have further communication because of what we eat. I think this is also a hot pot fate. "

▲ Nanshan, Nan 'an District, customers are eating hot pot.

Ms. Ran revealed that there were about 140 people in the store. Because of holidays and other factors, there are 60 people working now, and business is getting better and better. In order not to affect customers' meals, the existing staff will be more busy. "If the sun never shines, we all remind them to take preventive measures. During the peak period, each staff member is expected to serve four or five tables. "

Mr. Ma, the account manager of the head office, also said that as far as he knows, considering privacy and other factors, some of the current guests will choose private rooms. On the first day of the New Year holiday, the open private rooms will soon be full. Of course, some guests after the sun will choose to sit in the lobby. To this end, they made preparations in advance, arranged flexibly according to customer needs, and determined the number of reception tables according to human resources. During peak hours, customers can queue up for about 20 minutes on average.

Small noodle restaurant: You can sell more than 400 bowls a day, and your business will recover 90%.

A bowl of spicy noodles not only indicates the return of the thick fireworks in the streets, but also is closely related to the daily consumption of citizens. With the improvement of the prevention and control situation and the support of policies, the street is being brought back to the public table.

1 At noon, the upstream journalist came to Jiuli Commercial Street in Gao Yu, Jiulongpo. There are not many restaurants here, but there are all kinds, such as kebabs, barbecues, frog fish heads, hot pots, small noodle restaurants and so on. Chongqing Xiao noodle restaurant is a 24-hour restaurant. In the spacious and tidy dining area, I saw two elder sisters busy in the kitchen, and all kinds of Chongqing classic pasta and fried rice attracted customers. The ecological fish house next door is relatively deserted. At noon on the weekend, the table was full of garlic, and the waiters were chatting in twos and threes.

▲ Chongqing Xiao noodle restaurant, open 24 hours a day.

Sister Wang is an old employee of the small noodle restaurant. She said: "In the context of the gradual slowdown of the epidemic, the business of the small noodle restaurant has gradually recovered to 90% before the epidemic. Now I can sell more than 400 bowls of noodles a day, and I used to sell more than 500 bowls. " Mr. Wang, a citizen, said: "This small noodle restaurant has been open for almost a year. The environment in the shop is good and it will be more lively at night. Just outside my house, I sometimes want to eat late at night and often shout for takeout. "

The reporter saw in the ordering area that all kinds of noodles and fried rice are quite complete. The elder sister who cooks noodles and the chef who fried rice are still busy in the kitchen area of the studio. After the reporter sat down, he ordered a bowl of noodles. With a slight cough from the reporter, there were waves of coughing from the other side of the canteen. Sister Wang said with a smile, "Including our employees, all the people who come to the store for dinner now are' Yang Kang' and' Yangguo', and we are used to coughing. Among the customers who come to the restaurant to eat now, the variety that eats the most is small noodles. Some' Yang Kang' have no taste, and you must eat a bowl of noodles to find a feeling. " Another elder sister said: "We still have to ask diners to wear masks before and after eating, and everyone is more conscious."

Chinese restaurant: the daily revenue is 20,000 yuan, and the business is resumed by 70%.

Since 65438+February last year, restaurants in Chongqing have gradually recovered, especially on the first day of the New Year's Day in 2023, many citizens eat in Chinese restaurants.

65438+ 10/7: 00 pm, the upstream journalist came to Yueguangli Hotel, a mid-to high-end Chinese restaurant dealing in Shunde cuisine, located near the Automobile Expo Center in Yubei District.

▲ Customers in Chinese restaurants are dining in the lobby.

After the reporter entered the store, he found that it was no longer necessary to show the health code and place code. Mr. Liao, the store manager, said: "Since the introduction of the new ten articles on epidemic prevention, according to the relevant spirit of the document, we have stopped asking customers to show their travel codes, place codes, health codes and other relevant identity information. At present, the whole store has done a good job of epidemic prevention and control in public places according to the requirements of the community, so customers can eat in the store as long as their body temperature is normal and there are no obvious symptoms such as colds and fever. "

Because it was dinner time when the reporter arrived, many customers came to the restaurant to eat: 1 1' s seven rooms were full of customers who ordered in advance, and there were five tables of customers in the hall to eat, but there was no queue. Mr. Liao, the manager, told the reporter: "Compared with the restaurants in the community and shopping centers, the passenger flow of our middle and high-end restaurants will definitely recover slowly. However, the new year's new atmosphere is not bad at present, and it has recovered to about 70% on the first day of the New Year. "

A female customer told reporters: "Today, I invited some friends out for dinner and chat, which is also a good start for the New Year. After all, I haven't eaten for nearly a month, so I still have to come out, eat something and enjoy life a little. "

▲ The kitchen of the Chinese restaurant has resumed fireworks.

Recently, there have been many positive cases all over the country, and hotels in the moonlight are no exception. According to Mr. Liao, "after our restaurant resumed eating on February 4, 65438 last year, all the employees in the store, including myself, had a fever, sore throat and aching all over, but after nearly a month of adjustment, all the employees have recovered." If we need to increase manpower before the Spring Festival in the later period, we will gradually supplement auxiliary positions such as vegetable delivery staff and chopping boards. "

1On the morning of October 2, 65438 reporters also paid a return visit to Mr. Liao to learn about the operation of the New Year's Day. He said: "At present, the purchase of food in restaurants is relatively normal, and local dishes are easy to buy, but the ingredients in other places come slowly because of transportation. As for revenue, it is also recovering. The income on New Year's Day is around 20,000 yuan. I believe that with the approach of the Spring Festival, business will gradually get better. "

High-end Japanese restaurant: the guests are demanding and the private rooms are often full.

65438+1 October15 pm, Tandao, a well-known Japanese restaurant located directly opposite Yanghe No.1 Road and Doubletree by Hilton, welcomed the first guests of the New Year.

Tanima, which has been in business for six years, was continuously rated as the Black Pearl Diamond Restaurant by the public in 20021and 2022, and it is also the only Japanese restaurant in Chongqing.

"We resumed eating on February 9th, 65438," said Qin Feng, manager of Tanima Store. "Judging from the current situation, it will take time for this wave of' Yang Kang' consumers to resume business after returning to China."

▲ Customers eat in Japanese food stores. Image source/storage of pictures

Miss Li, who lives in Guanyin Bridge, made an appointment with several friends to have dinner in a private room in advance that day. "This Japanese food is the one I eat the most in Chongqing, because it is close to my home and tastes good. Because of the epidemic, I still felt much quieter and more comfortable when I booked the box. "

"At present, all our employees in Yang Kang have been vaccinated, and now they wear masks strictly, take their temperature several times, and thoroughly disinfect before and after eating at the table," Qin Feng said. "The return of Yang Kang is also the beginning of a new normal. For example, there are still family dinners in our store, but there are fewer friends' dinners, banquets and company gatherings, and the requirements of guests are also high. They often ask for separate rooms.

However, after the restoration, Gujian Store also faces some problems. "With the approach of the festival and the Lunar New Year, employee turnover is inevitable and we continue to recruit people. Of course, there will still be a shortage of manpower. "

▲ The chefs in the back kitchen of Japanese restaurants are busy. Image source/storage of pictures

Qin Feng is not worried about the purchase of goods. "The ingredients are guaranteed, the sources and standards are strictly controlled, and the whole record can be traced back."

Qin Feng told reporters: "In fact, the person who can persist is the winner. Of course, brand stores will return to normal faster. "

"Starting again in 2023, we are still very optimistic about the recovery of the catering industry. Even after shuffling, there may be new opportunities. " Qin Feng said.

Voice:

Catering practitioners should think about how to grasp the core needs of heavy consumers.

According to Chongqing Daily, with the continuous optimization of epidemic prevention and control measures, offline consumption formats such as catering, tourism, bars and KTV in Chongqing are gradually returning to normal, and signs of consumption recovery are beginning to appear. The passenger flow in many business districts has rebounded, and even there have been cases of dining, parking and queuing. According to the data of Meituan, the retail platform, from February 22 to 28 last year, the online catering order volume of Meituan platform in Chongqing increased by 79% week-on-week, the KTV order volume increased by 158% week-on-week, the hot spring hotel order volume increased by 174% month-on-month, and the travel order volume from New Year's Day to Chongqing increased by 467% month-on-month.

The recovery of consumption is good for catering people, but it also brings new thinking. In the face of new challenges such as prevention and control, capital and management, how to deal with them?

"Our business is getting better and better recently!" Mr. Li, the head of a national chain brand catering enterprise, said that the epidemic prevention and control measures have been continuously optimized. For these catering practitioners, the most important thing is to boost confidence, and everything will gradually get on the right track. For catering people, it is necessary to start new arrangements and planning. The original management mode and concept need to be changed to meet the market. He suggested that in terms of project planning, it is necessary to consider a longer period, which is about 3 years; In terms of products, we should further use Internet thinking for publicity and promotion. At the same time, we should pay more attention to health and quality, which is also the topic that consumers are most concerned about. Finally, no matter how competitive you are, you still need to work hard at the same time. In order to win back customers in the competition, the core is the competition between quality and service.

Zhu, a food industry analyst in China, believes that the recovery of fireworks is very gratifying from the catering industry in China, especially in the consumer markets of first-and second-tier cities. On the whole, it is expected that a new wave of consumer dividends will be ushered in in the middle of June 5438+ 10. Specifically, many restaurants have made great progress in food safety, product innovation, scene innovation, service system and customer stickiness, which are essential to attract consumers. In other words, catering practitioners have gradually summed up some directions and methods for their future development. On the whole, innovation, upgrading and iteration are a label of the whole era. In the future, how to grasp the core needs and demands of heavy consumers is a topic for every catering practitioner and brand.

Upstream journalist Feng Zhao Tang Hao/Wen, Tu

Editor Xu

Editor Yang Yi

Audit Feng Fei