When people go to restaurants, they prefer to practice the separate dining system. The century-old traditional brand opens "online restaurant" and the star chefs guide cooking online.

With the catering enterprises in Shenyang resuming business in succession, in order to prevent and control the epidemic in an all-round way and strictly control food safety, the catering enterprises explore new business models. During the epidemic, people's eating habits are also changing quietly. For example, hot pot takeaway is popular with the public.

Lao Bian Dumpling opens an "online restaurant" on their WeChat official account to start a takeaway business. On Dragon Head-raising Day, Lao Bian Dumpling made the electronic poster of "eating dragon ears" and the poster to promote contactless delivery of takeaway food parcels. The online restaurant has a variety of dishes, such as Four-Joy Dumplings, Traditional Fried Pork in Scoop and other signature dishes, as well as "dumpling banquet" at different prices. The dishes can be ordered online.

At present, many star chefs of well-known catering enterprises provide online guidance to citizens in cooking by posting videos on Tik Tok App, network broadcast and other means. They also sell raw materials, auxiliary materials, and other well-matched semi-finished products.

Catering enterprises in Shenyang are facing more opportunities and changes.

Under the influence of the epidemic, new changes are taking place in the restaurants that have resumed business. The catering enterprises have upgraded their security protection on food supply chain and service links. Many restaurants further optimize the business process and apply smart restaurant functions such as "scanning the QR code to order" and "contactless checkout".

At present, many restaurants in Shenyang also opened delivery services, including dinner, hot pot, barbecue, snacks, and other dishes. The restaurants strictly stipulate that take-away food must be finished in the safe operating room. The kitchen operating table, utensils, independent packaging table and independent pick-up table must be disinfected every day to ensure food safety. The staff are required to have their body temperature checked several times a day and wear face masks all the time. When the takeaway rider comes to the restaurant to pick up the meal, the rider shall disinfect the gloves, soles, clothes and delivery boxes.

In the face of the epidemic, how to quickly find a more diversified way of operation and development has become an important issue for many catering enterprises. Diversified, multi-channel management will become the inevitable trend of the development of catering enterprises.

Reporter Wang Xiaoting