The restaurant industry, which has been hit hard, is returning to business, but in accordance with the epidemic control requirements, there has been a marked decrease in the density of the meal. Faced with cost pressures, some have raised prices directly, and others have snuck down on their dishes, which has also made it difficult for many prospective consumers to accept. This raises the question: should consumers pay for the heavy losses in the catering industry during the epidemic
There's an increase in the price of the sea floor
In recent days, internet users have tanned their bills at the beijing bottom shop. "the blood has increased from $16 to $23, 8 small pieces; half of the potato tablet is $13, or 1. 5 potatoes; 7 rice is a bowl; and 50 soju is a plate." searched on twitter, several internet users threw up their prices. “they ate $344, which was less than $200 when the discount was made.”
A restaurant discovered by “eye” consumers is not just a diver. As a regular customer in the west bei noodle village, she found that the price of an onion omelet had risen from $43 in october last year to $49, and that of a minnow fish mushroom soup from $23 to $26. “sibei's food prices are already much more expensive than other hotels, and they are now much more acceptable.” ms. Xing lamented。
In addition to direct price increases, there are restaurants that are reflected in the shrinking volume of vegetables and which are seen to increase prices. In mid-march, mr. Shimeda and his family went to the kim dinghing general hotel at the east gate of the ground park to eat, but one rare outing was not well experienced. "i was shocked when the egg burrito came up, not only was it smaller than before, but there was no raw food in it."
It's hard to figure out how to run a restaurant
Why is there a queuing for dinner just when we get back to the cafeteria? Recent visits by journalists have revealed that a number of restaurants have significantly adjusted their layouts for disease control. The spacing of tables and chairs up to 1 metre or more, the distinction between table and non-space, the fact that each table must not exceed two persons, the fact that no face-to-face meal is a “business standard” for many restaurants, and the stricter control of restaurants in some malls, which require an area of more than 2. 5 square metres per person。
As a result, there are very limited places available in restaurants. Significant reductions in operating income and rising human costs have led to higher prices in a number of restaurants. According to the divers, the company did adjust the prices of some of the stores, with an increase of about 6 per cent。
However, the relevant officials in sybé noodle village told journalists that, as a result of the price of raw materials supply, shebé had made a price adjustment for vegetables last december, which was also the most recent. “seiber's insistence on securing prices, quality and supply during the epidemic did not result in price increases. The person in charge said:。
It will trigger a polarization in the catering industry
“our retaliatory consumption has not yet begun, and the retaliatory price increases of the merchants have come first. Looking forward to a few months of rising prices as soon as the mess resumed, it was strange.” many consumers find it difficult to accept the “collective” price increases in restaurants. During the time away from the restaurant, many people have also advanced their cooking, and many internet users have suggested that the price increase would be better than buying food for themselves to eat。
In response, china's food industry analyst, zhu danbong, argued that maintaining a good reputation was only one aspect of a catering enterprise, and that the price increase was the result of a combination of factors such as higher concentration in the catering industry and higher operating costs for the head。
According to juntambhorn, head enterprises have chosen to take advantage of price increases based on dividends such as their combined strength, risk resistance and brand strength, while more small and medium-sized enterprises may engage in promotional activities to attract customers. “the future divide in the catering industry will be clear.”
This newspaper's reporter, chen snow liang, intern reporter, yang tianhui
