Proceedings of the 2022 International Conference on Economics, Smart Finance and Contemporary Trade (ESFCT 2022)

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

Authors
Mijian Han1, Zehua Lai2, Weihang Zhang3, *
1Questrom School of Business, Boston University, Boston, 02215, USA
2Rady School of Management, University of California San Diego, La Jolla, San Diego, 92093, USA
3Carlson School of Management, University of Minnesota, Twin Cities, Minneapolis, 55455, USA
*Corresponding author. Email: zhan7098@umn.edu
Corresponding Author
Weihang Zhang
Available Online 27 December 2022.
DOI
10.2991/978-94-6463-052-7_41How to use a DOI?
Keywords
Food Delivery; Policy; Homogenization; Pandemic
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.

Copyright
© 2022 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2022 International Conference on Economics, Smart Finance and Contemporary Trade (ESFCT 2022)
Series
Advances in Economics, Business and Management Research
Publication Date
27 December 2022
ISBN
978-94-6463-052-7
ISSN
2352-5428
DOI
10.2991/978-94-6463-052-7_41How to use a DOI?
Copyright
© 2022 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Mijian Han
AU  - Zehua Lai
AU  - Weihang Zhang
PY  - 2022
DA  - 2022/12/27
TI  - The Negative Effects Caused by COVID-19 and in Catering Industries in China
BT  - Proceedings of the 2022 International Conference on Economics, Smart Finance and Contemporary Trade (ESFCT 2022)
PB  - Atlantis Press
SP  - 354
EP  - 363
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-052-7_41
DO  - 10.2991/978-94-6463-052-7_41
ID  - Han2022
ER  -