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“this spring period was fully booked about a month ago.” the deputy secretary-general of the liuzhou city cooking and catering association of guangxi autonomous region and a professional private cook, lee sungjou, who recently received an interview with the daily journal of the rule of law, reported that the number of food orders received during the spring season had increased considerably compared to the average number of days, and that he had received nearly 30 telephone calls only on the night of his meal。
The annual dinner, which carries the warmth of the chinese heart, is an indispensable reunion ceremony in the light of the fire. A survey of journalists found that this year's late-night dinner market, with private cooks on the rise, has become a new option for a growing number of families. The “home-to-home” type of order surged during the spring season, showing a “cooking-for-work” fire. However, behind the surge in market demand, problems such as the uneven quality of services and the polarization of consumption experiences have emerged。
In the opinion of the experts interviewed, a door-to-door cooking service is a consumption based on trust and reputation, the development of which requires a combination of rules and services. On the one hand, the adoption of sound norms should pave the way for its healthy development; on the other hand, its innovative dynamism should be protected in an inclusive and cautious manner, so that this traditional practice, which serves the interests of the masses, can continue to provide value and achieve sustainable development with security and quality as it moves into ordinary homes。
Private cook orders are hot
“assume annual dinners, birthday dinners, business dinners, one stop service, save time” “eats are now available, sanitation is transparent, and food tastes at home” ... A post has recently appeared on various social platforms offering home-based cooking services。
The press consultation found that many of the chefs' teams who were engaged in cooking were already “single”, and that individual cooks were even scheduled from new year's eve to early june。
“we have more than a dozen cooks, mostly with hotel or restaurant experience. This year, the volume of orders increased by more than 30 per cent over last year and by more than 50 per cent on new year's eve alone. At the earliest, one or two months ago, the cooks were booked, with afternoons and evenings being filled.”
In the face of the peak of the spring order, li shared his experience. In his view, the nature of the spring order is different from the normal day, and the client values the sweetness of the menu, the effectiveness of the dishes and the ceremonial sense of the meal, which requires the chef to understand the customer's needs in depth and to combine traditional tastes with professional cooking.” for example, when guangdong clients talk about "good intentions," we'll design something like "rich hands." he stressed that the special needs of festivals required not only that cooks had a solid skill, but also that there was a need for adequate cultural understanding and communication。
The survey found that the prices of annual dinner reservations for private cooks varied considerably according to the content and pattern of the service。
Lee sung-joo holds a certificate of chinese cooker. The professional cook, who is represented by him, provides a full-scale tailor-made service, and in liuzhou, his service pricing starts at $2,500 a time, covering the procurement, processing, catering and cleaning after meals. “the per capita menu varies from $388 to $12,000, depending on the customer’s needs.” he said。
In addition, journalists consulted three platforms that provide home service for annual dinners. In one case, the offer was based on the number of people, and the cost of the cook's arrival was $1600; in the case of the cook, the full package would start at $4,000. The merchant indicated that the tailoring of the dishes could be based on customer requirements and tastes, that prices did not vary from region to region, and that the annual night meal offer was “more expensive than usual”。
The rates for the other two platforms vary from city to city: shanghai has the highest start-up price in the case of food items provided by consumers, at $2,000; beijing, guangzhou and shenzhen have $1,500; and shenyang, nanning and ishijia have $1,000. One of them is also priced according to chef level, with starting prices varying at the middle, senior and chef level。
According to zhu yi, associate professor at the school of food science and nutrition engineering at the chinese university of agriculture, the explosion of service orders for the private cooking of the year reflects an upward trend in consumption. Currently, private and personalized consumption in the catering sector continues to escalate, with chefs providing more cost-effective personalized and quality options than high-end restaurants。
The problem cannot be ignored
Internet users have different views on the new form of “let the cooks cook at home for the new year”. A number of people agree with the concept of “easy new year” and believe that the traditional model of “cooking for hours, eating for half an hour” needs to be changed, and that annual dinners should focus more on quality and experience. But there are also netizens who have expressed many concerns: is it safe for strangers to come to the house? Do cooks have the relevant qualifications
A survey of journalists found that health certificates had been framed among most regular platforms and practitioners. Several private cooking teams responded to journalists, and their cooks were systematically trained to hold health certificates and chefs ' certificates as the basic threshold for entry into the service. In the private sector, however, the implementation of health certificates and cooks ' certificates is not entirely transparent。
Behind the growing boom in the market for door-to-door cooking services, there has also been an increase in the number of instances of “punching”。
Ms. Ma, a consumer in hubei, sought out a caterer and was asked to pay a difference of $135 for the food after an advance of $300. However, at the appointed time, the other party not only did not appear on time, but also took away ms. Ma's contact information. “it's not too much, but it gives me a little mistrust of this service model.” she couldn't help but say。
More problems arise in terms of service details. Ms. Chen of guangxi told the journalist that she had made an appointment to cook at the house once and had an appointment with her for dinner at 6:30 p. M., which ended up at 8 p. M. Because the cook was late. Even more dissatisfied, the cook also broke her new pot. “the other party's attitude after the feedback was so bad that it did not answer the message, and then said, `no, it was too much to argue with you', without even an apology.” ms. Chen said。
In chu's view, there are three main challenges to cooking services at present: first, the lack of industry standards, the uneven level of cooks, the precarious quality of services, and the vulnerability of consumers to the perception of “blind boxes”; second, the volatility of market demand, the low demand for non-festive periods, and the risk of overpriced holidays; and third, the relative limitations of the consumption landscape, which is currently concentrated mainly on specific occasions, such as festivals, where high-frequency penetration is not yet achieved, as is the case with routine cleaning services。
I thinkFood securityThe definition of responsibility is the most prominent issue at this time. There are potential risk points across the chain, from food purchases, storage transport, door-to-door processing to final presentation. There is a lack of clear hygiene practices, and the existence of valid health certificates for cooks, clarity of the source of food and retroactive information, and compliance with the spices may pose food safety risks. In addition, some chronic or hidden hazards may exist。
“it will be very difficult to assign responsibility in the event of food safety.” according to chu, most of the present chefs are single-minded, loose cooperation models, and the platform is positioned as an information broker and tends to evade responsibility. The identification of mechanisms for “the platform as the first person responsible and taking the lead in the obligation to pay” could be a key step in advancing industry norms。
Promoting normative development
How to ensure the safety of private cooks
I believe that private cooking services should respond to real market demands and promote their normative development while affirming their value for innovation and social benefits。
To that end, she suggested, first, that access and qualification requirements be established. The introduction of a certified induction system requiring cooks to have a health certificate and proof of relevant vocational skills, and consideration should be given to establishing a filing system or imposing occupational liability insurance on cooks, whether through platforms or through personal channels, to spread risks。
Second, implementation of platform responsibilities. The relevant trades, such as internet-based vehicles and out-sale sales, can be used to establish that the trading platform bears the corresponding responsibility for auditing, managing and pre-payment, and that the platform requires a rigorous review of the basic qualifications of the resident chef。
Third, to promote process standardization and traceability. Basic service process specifications could be developed and promoted, procurement desk accounts for critical food items could be encouraged and vouchers retained, and key food items could be sampled and problem traced; and basic hygiene requirements, such as tools for disinfection, could be further clarified。
Fourth, building credit and oversight mechanisms. The gradual establishment of a service evaluation and credit system, along with sound channels for handling complaints and monitoring enforcement to ensure consumer protection。
Sun zheng, a researcher at the centre for coordinated and innovative governance for food security at the people's university of china, believes that inclusion and prudence should be the principle in this emerging business. A more realistic way to manage the industry is to strengthen market mechanisms and private responsibility, to encourage consumers to proactively understand the qualifications of cooks before choosing their services, to rely on the civil legal framework, to safeguard consumers ' legitimate rights and interests through improved rules on consumer contracts, tort liability, etc。
Cartoons/gowe
Reporter's handwritten
In the course of my investigation into the service of the private cooks of the new year, i felt the current state of affairs, which is a dynamic and controversial one. The introduction of services that are visible on social platforms, and the emergence of a full-time and private cook service, is the product of a wave of diversified development in the catering industry and a visual expression of high quality, easy-to-life aspirations。
The happiness of the new year's dinner, once tied to a busy kitchen with family members, the fatigue of “cooking for hours, eating for half an hour” has also become a small problem for many families to spend their new year together. The emergence of private cooking services has just solved the problem of getting professionals to do professional work, freeing people from cumbersome cooking. This service, which combines a private atmosphere, personalized taste and easy experience, precisely strikes the current consumer's new expectations of an annual dinner and opens a whole new development course for the catering sector。
But in the heat, it's more important to stay awake. The emergence of consumer concerns, examples of “peddles”, in interviews is a reminder that security is always the bottom line for the survival of the industry, regardless of how it innovates and upgrades its services. Private cooking involves a combination of food procurement, on-site cooking and human qualifications, and each missing link can become a security risk, affecting not only the food experience of consumers, but also the foundation of trust throughout the industry。
At the heart of the meal is the temperature of the reunion, and the beginning of the private cooking should be a flower for the temperature. It is expected that, with the joint efforts of various parties, private cooking services will be able to secure food safety lines, defusing the agitated, sedimentary quality, preserving a sense of domestic pyrotechnicism and reunification, and providing adequate security. May every family, on new year's eve, enjoy a table of delicious foods and truly embrace the joy of reunification, and allow this new business to develop in a more sustainable manner. Zhao rei wang zelong's hand note
(journal of rule of law)
