The Negative Effects Caused by COVID-19 and in Catering Industries in China

Mijian Han, Zehua Lai and Weihang Zhang ()
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Mijian Han: Boston University, Questrom School of Business
Zehua Lai: University of California San Diego, Rady School of Management
Weihang Zhang: University of Minnesota, Carlson School of Management

A chapter in Proceedings of the 2022 International Conference on Economics, Smart Finance and Contemporary Trade (ESFCT 2022), 2022, pp 354-363 from Springer

Abstract: Abstract The COVID-19 pandemic is one of the worst global health emergencies in modern history. Like many other industries, the restaurant industry has also been attacked hardly by the pandemic. After COVID-19 happened, more than 90% of restaurants were closed following the restrictions of the Chinese government. Most large restaurants lost more than 70% of their total revenue compared to before the pandemic. Small restaurants are facing problems of closing and being unable to pay their employees. Restaurants need to figure out methods to recover and adapt from COVID-19. This article figured out restaurants are supposed to separate tables with plastic covers to reduce the chance of infection; insist on checking the health code query. Restaurants should encourage of take-out services in order to strengthen disinfection work rather than traditional dine-in services. Pandemic not only caused a catastrophe for the catering industry, but also pushed the transformation from dine-in to take-out channel of the whole catering industry. Restaurants are supposed to move forward by following diverse solutions for COVID-19.

Keywords: Food Delivery; Policy; Homogenization; Pandemic (search for similar items in EconPapers)
Date: 2022
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DOI: 10.2991/978-94-6463-052-7_41

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