In a Japanese-style casual restaurant in B1 of Bailian Central Shopping Plaza, every time a customer enters the store, the staff always say "Welcome" and "Are you eating in or taking away?" At this time, Aunt Deng's grandson would always shout: Welcome, welcome, welcome... Walking in the mall, the familiar "Welcome" finally returned with full enthusiasm, and the foodie friends couldn't wait to After eating the first meal after resuming dine-in dining, the person in charge of the restaurant is already thinking about the next "highlight" that may come on the weekend.
The fancy "Welcome" finally makes a comeback.
The only thing that can stop my grandson's series of "Welcome"s is delicious food. Aunt Deng scooped a spoonful of rice and fed it to the child, and advised with some helplessness: "Be quiet and don't disturb the uncles and aunts while they eat."
Because it has been so long since she has "come out to eat", her 5-year-old grandson is obviously a little excited today. Overdoing it, looking around while eating, and constantly imitating the waiter's greetings.
Aunt Deng's family lives near Bailian Central. On the first day that Shanghai resumed dine-in dining, she was too lazy to cook and immediately took her children to "go shopping". The most important thing was to have lunch. "It's good to eat something simple, and there aren't many people. Walking on the floor where restaurants are concentrated, I can hear familiar voices saying hello all the time. It's really emotional."
4th floor New Bailu Restaurant is in charge of welcoming guests The young lady kept saying "Welcome to new white deer , who are we here?" all afternoon. What is different from before the epidemic is that you have to add the sentence "Scan the venue code here" at the end to lead customers to their seats. She has been helping at the takeout window for nearly a month and feels very emotional: her "old profession" is more familiar and approachable.
Taier Pickled Fish’s welcome message is “eat fish to save the world”. Store manager Yang said that he felt that his colleagues were more energetic when shouting today. The return of dine-in food after more than three months was the most exciting thing for everyone.
The customer flow on working days is basically the same as before the epidemic.
What is the customer flow situation of the "first meal" after the resumption of dine-in dining? The reporter interviewed the store managers of three restaurants in Bailian Central, and the answers they got were relatively consistent: the customer flow on working days is basically the same as before the epidemic.
The Xibei Noodle Village on the 3rd floor of the shopping mall has a total of 45 dining tables. After the resumption of dine-in dining, about 20 tables have been allocated specifically for "maintaining a safe distance during the epidemic. This table will not accept orders" tables. Cards serve as intervals, and the remaining 25 tables can accommodate customers for dining.
store manager Xu Guomei said that most of the people who come to dine today are still families. "The distribution of customer base is similar to before the epidemic. There are many residential areas around us. Today is a working day, and parents bring their children to have lunch."
Manager Jiang of Xinbailu also said that the number of takeaways in the restaurant during lunch today is basically the same. Maintaining the same level as the previous few days, the newly restored dine-in portion has finally brought about an increase in offline sales. In order to regain the work rhythm in time, all staff in the store have returned to work. To her slight surprise, the waiting area at the entrance of the restaurant was also intermittently used.
"After all, only half of the tables in the store can be used. The waiting time will definitely not be very long, which is probably the time it takes to clean the table." Manager Jiang told reporters that fortunately, she noticed that the dining time of citizens has been significantly shortened. For example, it used to take at least an hour to "turn the table" for a table, but now it takes more than 40 minutes to finish the meal. At the same time, she also realized that in order to cope with the large customer flow that may occur on weekends, the restaurant needs to do some extra estimation and preparation work.
The next "big event" will be at the weekend
The catering formats in Bailian Central Shopping Plaza account for about 38% of all formats. Taking into account the characteristics of Bailian Central’s community-based businesses, it is very likely that there will be a “big test” in terms of passenger flow on weekends.
Xu Guomei told reporters that yesterday she had received a call to reserve a private room for lunch on July 3. Since there is only one private room in the restaurant, the only "big table" for 10 people at noon on Sunday has been "sold" exhausted". Today I have also received several reservation calls for weekend lunch and dinner hours.
Manager Jiang is also considering the additional measures that the restaurant needs to add during weekend peak hours. In addition to the usual waiting area and order taking, he must also consider solving the possible contradiction between the reduction in the number of seats and the peak passenger flow. "For example, if you originally called for a number, if there were 20 tables in front of you, you would have to wait half an hour to an hour. Now the reference waiting time given to customers may be longer."
"According to our observation today, consumers are very enthusiastic about 'waiting for a table' It shouldn’t be very high. If there is a long queue, you can choose another restaurant with the same price.”
Manager of the shopping mall tenant department told reporters that all catering merchants are currently online. The recovery rate for dine-in is close to 100%, and some restaurants have not yet been able to catch up due to the main reason of personnel and materials. "Some employees in important positions may not be able to return to their jobs for the time being, and some restaurants can provide too few dishes due to material transportation and other reasons, so they have to wait a little longer."
