Catering services in TBNA are back to strength

稿源:津滨网   编辑:王宁   2020-04-17 15:27


At present, most of the catering services in TBNA are back to work, how about their business now? How they wage their self-rescue under the epidemic? The reporter carried out visiting investigation to new area catering industry.

"Banquet" restaurants strengthen cooperation with enterprises to expect more dine-in customers

Hu Qinghua and Wang Wei are both 80s generation and in 2017 they and their friends invested a banquet restaurant ‘Fishmen village’ in China-Singapore eco-city with 6 million RMB. The restaurant runs well in the last two years and developed branch in TEDA.

When mentioned the epidemic, Hu Qinghua and Wang Wei both sighed. Because the restaurant is stylized as “banquet”, the type of dishes are not suitable for take-out, however, the dine-in customers are not enough, so they suffered a heavy loss.

Following the requirements for the catering industry during epidemic prevention and control, Hu and Wang promoted the cleaning and sterilization of the restaurant and during the first week of opening, they also launch promotions and provide food delivering services. Anyway, they expect more dine-in customers.

High-end catering enterprise

Provide security with innovative services

“Wanghaiwan” restaurant in TEDA hold a wedding banquet on 11th April, but not as lively as normal. The newlyweds choose no celebration, only 5~6 guests at each table for ten.

Zhou Zhiyong, the person in charge of the restaurant, told the reporter that this was the first time they had held a wedding banquet since resuming work. Everything was strictly implemented in accordance with Tianjin ’s prevention and control requirements for catering companies during the epidemic, providing a safe and comfortable dining environment for guests. They also thought of using green plants as partitions to create a separate dining environment for guests.Not only that, the restaurant launched contactless "robot order" to attract consumers to eat in the restaurant, advocating public spoons and chopsticks. Zhou Zhiyong believes that this "banquet" is actually using their services to restore consumers' confidence in dinning-in.

Populist restaurants

The staff wage self-rescue with empathy

The "Yongqi Hotel" in Anshun Road, Tanggu is a restaurant frequently visited by the surrounding residents for its adequate in amount and economy.The restaurant has just resumed work recently. Originally there were 25 waiters, but now there are only 8 people on duty. Restaurant manager Wang Shuanglian told reporters that in fact, everyone is waiting for normal business to resume, but considering that there are currently too few dine-in guests, they only recalled some employees.

Wang Shuanglian is from Hunan, and her employees are basically outlanders of Tianjin. "Everyone understands the current situation and only hopes that the epidemic will pass sooner!" Wang Shuanglian told reporters that they have been in contact with employees who have not returned to Tianjin to resume work, and they do not want the waiters to be lost. Therefore, the waiters have also started to "self-help", some temporarily find a job during the break at home, and some are busy "charging" to learn craftsmanship. Most employees said that they want to return to work after the restaurant resumes normal business.

Traditional flavor

Strictly control the quality and never raise the price

At noon on April 13th, when the reporter saw Yang Jianping, the boss of the "Fish House Restaurant" in Xingang, he was making a "Tik Tok" video with his friends to promote his specialty dish "salted fish rolls", hoping that the traditional features would attract guests dine-in consumption.On average, Yang marinates and reserves 5,000 salted fish each year. Each fish is marinated by himself, strictly controlling the quality, and ensuring the taste. This is Lao Yang's business approach.

Yang runs the restaurant for 15 years. Although the restaurant was closed during the epidemic, he was not idle, and made some "Tik Tok" videos to interact with the regular customers occasionally. After the official resumption of work on March 24, Yang resumed the "breakfast" business resolutely with fewer dinning guests. Tea eggs, smoked eggs are 1 yuan each, jellied bean curd is 2 yuan a bowl, "Never increase the price, just for popularity." Recently, his daily turnover was around 5,000 yuan for breakfast. Although it was only enough to cover the rent and labor expenses, Yang said that he was "gathering popularity" and waiting for the epidemic to end.