Near the Mid-Autumn Festival, the Beijing News reporter learned from a number of catering enterprises and long-established brands in Beijing that in addition to launching various seasonal dishes and packages related to the Mid-Autumn Festival, many catering enterprises have started in advance from the aspects of food preparation, personnel and so on, to prepare for the Mid-Autumn Festival holiday.
The heads of a number of catering companies are full of expectations for the sales of this year's Mid-Autumn Festival, and are expected to exceed the same period last year. Cuihua Building, Songhe Tower and other catering enterprises "Mid-Autumn Festival Banquet" private rooms have been fully booked. Many catering enterprises in Beijing still strictly implement the "high standard" epidemic prevention management to ensure the safety of epidemic prevention in their business premises. In addition, although there are still more than 10 days before the National Day Eleventh Golden Week, the private room reservations of many catering companies are also close to saturation.
"Moonlight Dish" is selling well
The Beijing News reporter learned that this year's Mid-Autumn Festival, a number of catering companies launched the "Mid-Autumn Festival Limited". The long-established "Jade Rabbit Celebration Reunion" made of milk, shiitake mushrooms and quail eggs, and the Mid-Autumn Festival limited to "Flower Good Moon Full Moon" in Hongbin Building are all seasonal dishes specially launched for the Mid-Autumn Festival. Cui Hua Lou launched a variety of preferential packages for the Mid-Autumn Festival, as well as traditional pastry gift boxes such as moon cakes and rose cakes handmade by Cui Hua Lou. Songhe Tower also launched a festival package and a "920" package for 4-6 people for the Mid-Autumn Festival.
The Mid-Autumn Festival moon viewing makes dishes related to the "moon" quite popular. Lu Jianwei, manager of the barbecue season, introduced that the "moon color dish" of the barbecue season "holding the moon in the arms" has not yet reached the Mid-Autumn Festival, and the booking boom has already begun. It is understood that in the orders for dine-in and takeaway in the barbecue season, almost every single has this "moon in the arms".
In addition to dine-in, a number of catering companies have also taken into account the characteristics of the increase in takeaway for mid-Autumn Festival family banquets and launched takeaway outfits for signature dishes. The relevant person in charge of Hu Da Restaurant said that Hu Da launched activities such as double packages, coupon packs, vouchers and other activities online, and the WeChat Mini Program takeaway is free of delivery fees within 10 kilometers. Liuquanju's egg yolk baked crab has recently increased significantly, and Ma Dongmei, manager of Quyuan Restaurant, said that the most clicked people in the Mid-Autumn Festival booking menu are tea oil minced pepper fish head, hometown roast mandarin fish and sour and spicy belly tip. "Like tea oil chopped pepper fish head, we must use the fresh fish head that arrived in the morning, steam it in advance according to the customer's meal time, and then add soup, chopped pepper and other spices to pack it for customers, which is very convenient."
A number of restaurant companies "Mid-Autumn Festival Banquet" private rooms are fully booked
At present, the booking of private rooms during the Mid-Autumn Festival holiday in many of the catering brand stores under the CheapFang Group exceeded 80%, an increase of 30% over the same period last year. As of September 17, the total number of bookings at Haidilao's Beijing store had exceeded 2,000 tables. The relevant person in charge of Haidilao Beijing Shijingshan store told the Beijing News reporter that the overall ordering of this year's Mid-Autumn Festival has increased compared with the usual weekend, and the average daily order volume on September 20 and 21 has reached 60 tables.
All the private rooms in all the stores of Cui Hua Lou have been fully booked. Wang Peixin, general manager of Cuihualou Restaurant Group, said that this year's situation is significantly better than last year, and it is expected that sales will also increase compared with the same period last year. "Basically 10 days in advance, the private rooms are fully booked." The private rooms of the Songhe Tower during the Mid-Autumn Festival are also full. "From now on it's almost every day. During the Mid-Autumn Festival, we will also increase the stock of ingredients for classic dishes. Wang Chunping, general manager of the long-established Songhelou Beijing company, expects that sales during this year's Mid-Autumn Festival should reach a new high compared with the same period last year.
At the same time, a number of restaurant companies are also actively doing a good job in supply and manpower protection. Wang Peixin introduced, "In order to cope with the increase in passenger flow during the Mid-Autumn Festival, basically all stores have deployed the back kitchen and front office personnel a week ago, and the stock and personnel have basically increased by one-third compared with usual." Wang Chunping said that during the Mid-Autumn Festival, the Songhe Tower will also be closed to cope with the peak of passenger flow. Cheapfang Group will also replenish hourly workers in a timely manner according to the service reception needs, and do a good job in special service training and various emergency support work. According to the relevant person in charge of Haidilao Beijing Community, each store will make a reasonable estimate according to the passenger flow and number of tables in the same period last year, and plan the daily materials 15 days in advance. At the same time, each store will also reserve employees in advance according to the actual situation and increase the number of flexible staff. Hu Da Restaurant has also scheduled shifts in advance, staggered peak vacations, and arranged internal hourly workers to ensure adequate manpower.
After the Mid-Autumn Festival holiday, catering enterprises will usher in the eleventh Golden Week. At present, the booking of private rooms in CuiHua Building during the eleventh period has approached 90%, and the earliest booking was confirmed in July this year. The private rooms of The Songhe Tower were fully booked on the first three days of golden week, and only a small number remained on other dates. Wang Chunping said that after the Mid-Autumn Festival, Songhe Tower will introduce autumn menus and crab-related dishes to warm up for the National Day holiday. The Beijing News reporter also learned that Hu Da Restaurant will adjust its business hours during the Eleventh Golden Week, Hu Da's main store will be open 24 hours, Hu Da Dongzhi store will be open until 11 o'clock, and Hu Da's second store and courtyard store will also be open 1 hour in advance.
Strictly implement "high standards" epidemic prevention management
The Beijing News reporter also learned that many catering enterprises in Beijing still strictly implement "high standards" of epidemic prevention management to ensure the safety of epidemic prevention in business premises. Dine-in customers will be reminded to wait in places and use chopsticks.
Many haidilao stores have set up epidemic prevention stations, and the staff will ask customers to cooperate with scanning health codes, temperature measurements, and hand disinfection before guiding customers into the store. Haidilao told the Beijing News reporter that the dining table of the store and the pad of the order will be "one guest and one disinfection", and at the same time advocate customers to scan the code to order food and minimize contact. The relevant person in charge of Huda Restaurant said that in addition to asking customers to scan health treasures and measure temperature, customers will be reminded to be spaced apart, reminding customers to wear masks, and stores also provide customers with masks and other epidemic prevention supplies. All employees need to take their body temperature, publicize the health treasure, wear masks and gloves for all employees, and wash their hands and disinfect once every 30 minutes. The store environment is disinfected once every 4 hours, the tableware is disinfected for 45 minutes, and it is necessary to wait for the guests to sit down before providing tableware, and the dish cover is added before the dish is served.
According to the relevant person in charge of Cui Hua Lou, Cui Hua Lou has always required customers to measure body temperature, register health treasures, provide hand sanitizer when entering the store, and remind customers not to take off their masks before eating, and insist on disinfecting menus and seats that contact customers. "Staff will remind customers to use chopsticks and spoons, and advocate the implementation of a meal sharing system."
Beijing News reporter Wang Ping
Edited by Qin Shengnan Proofreader Lucy