From the restaurant industry self-help to see the "eat economy" upgrade.

Original title: from the restaurant industry self-help to see the "eat economy" upgrade
These two days, a five-star hotel in Wuhan, "put down the body section" in the outdoor set up a cheap night market in the news caused widespread concern.
, it's hard to associate five-star hotels with big stalls. However, during the outbreak, the catering industry's fancy self-help so that many "unexpected" have become a reality, such as high-end restaurants for enterprises to do "group meals", Michelin restaurants also began to send takeaways.
from these fancy self-help, some people read out the responsibility of the enterprise. Like this hotel in Wuhan, because the outbreak on the operation of the hotel has caused a more serious impact, so took a lot of self-help measures, put outdoor gearing is one of them, the goal is to "not dismiss an employee, not a person out of work" during the outbreak.
people see the power of innovation in it. Only "live" has the opportunity to "live well". And in order to "live", in addition to sharing employees, "contactless distribution takeaway", catering enterprises also opened a "brain hole." Their innovation can be described in one word: "no limits". First, there is no limit to the price. Take Wuhan as an example, the price of this hotel is "similar to the general roadside row." Second, the platform "without limits." Some high-end catering also tried to promote through short videos, live broadcasts and other means, some well-known chefs also on the sound of teaching cooking. Finally, the role is "unlimited." Some chain restaurants turned to the front line, selling local products, do community e-commerce.
and the author felt the "eating economy" upgrade. "Eat economy" is moving steadily from "eating well" to "eating well". In the "eat well" stage, the customer's requirements for catering enterprises still stay in the food itself, such as food safety, fresh ingredients, food products, etc. , and in the "eat well" stage, the customer's requirements have been extended to "eat" the whole chain. Many "unlimited" innovations in the restaurant industry have been successful precisely because they fit the "eating economy" upgrade trend. Take semi-finished products that are considered "new air mouths" for example, some high-end restaurants develop popular dishes into semi-finished products, sell them online with specialty sauces, and make detailed steps for cooking into small videos - in fact, they are upgrading the whole chain and constantly strengthening the "links" with customers.
it can be said that the company's fancy self-help is not only for their own "live", but also for our life to become more beautiful efforts. For their efforts, not only to cheer up, but also related parties may wish to give them more, more accurate policy support according to the actual situation.
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