What is the current situation of catering enterprises under the continuous impact of the epidemic? How should business households save themselves?

After the outbreak of the epidemic, all walks of life have been hit, of which the most difficult is probably tourism and catering. Experts also said that in today's situation, the catering industry must learn to save itself. In Bian Xiao's view, in addition to relying on the help of the government, catering owners should also take the initiative to start online sales and improve the service of products, instead of just waiting!

It is very necessary to transform and innovate the catering industry now. Under the impact of the epidemic, the catering industry must be very difficult, because during the epidemic, many areas are not allowed to eat in the lobby. In order to reduce losses and increase the turnover in the store, many restaurants have also begun to innovate. Especially in some large hotels, there is no way to eat in the lobby, and the turnover will definitely drop sharply. But we have to pay very high rent and employee salaries, so we have to start setting up stalls outside. Whether it is inside the community or on the street, it has become a place for them to set up stalls. For example, some well-known hot pot restaurants even started to set up stalls to sell their own hot pot bottom materials and some seasonings.

In fact, these catering industries are so difficult, not all because of the epidemic, but also because of some chain reactions. For example, because of the epidemic, the sales of the catering industry itself have dropped a lot, and the cost of these raw materials has been rising, which further aggravated their difficulties. The epidemic has been going on for several years, and it is very necessary to transform and innovate the catering industry. You can not only eat in the lobby, but also develop the take-away business. After all, takeaway is also the general trend of development now.

I have to say that the competitive pressure in the catering industry is too great now. For example, as far as barbecue shops are concerned, there are Korean barbecue shops, Japanese barbecue shops, self-service barbecue shops and so on. And the same type of restaurants emerge one after another, and the space for consumers to choose is really too big. If we don't study the current market demand and introduce some innovative dishes in the course of operation, it will be difficult for consumers to like them and will gradually be eliminated by the market. I hope that the catering bosses can relax. In fact, everyone is struggling in this predicament, not only the boss, but also the ordinary office workers. We are all worried about how long we can last. But after the storm, you will meet a rainbow, won't you?