Beijing News (reporter Wang Ping) The sudden epidemic has made "shabu-shabu" miss the traditional "peak season", while the long-established Donglaishun will focus on "innovation" and no longer "watch the sky to eat". On June 10, in the Beijing consumption season "Play with Beijing cuisine" to promote the release of the consumption plan, Wang Guohui, general manager of Donglaishun Company, said that in the future, Donglaishun will mainly promote halal dishes and rely on the base in Inner Mongolia to promote new products, so that summer will also become a "peak season".
Wang Guohui, general manager of Donglaishun Company, said that due to the impact of the epidemic, Donglaishun began to make 1 yuan of steamed buns, 2 yuan of flower rolls and other dishes related to the daily life of the people, takeaway of staple foods. On February 10, Donglaishun resumed business, and as of the end of May, the turnover of more than 100 Donglaishun stores across the country was close to 50% of the same period last year.
Wang Guohui said that in the past, shabu lamb was a very seasonal dining, but now, the most popular time period this winter has been lost, so Donglaishun will mainly promote Donglaishun's halal dishes when summer comes. "In 2017, Donglaishun spent more than 100 million yuan to set up a mutton base in Inner Mongolia to create an upstream industrial chain and ensure ingredients. In the future, Donglaishun will use the advantages of the base to offer authentic Inner Mongolian lamb to consumers, and will also launch new products such as kebabs and sheep scorpion hot pot in the summer. ”
Beijing News reporter Wang Ping
Edited by Peng Yali Proofreader Li Xiangling
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