Turnover fell 90%, the owner of Beijing Daily Material Store:" My I signed a loan of 5 million, my hands trembled."
It has been 22 days since the discovery of new cases of new coronavirus in Beijing. With the control of the epidemic in Beijing, the restaurant industry that resumed work experienced a brief stagnation and reopened.
The 15-year-old Japanese sushi brand Edo has not been spared. In the context of Beijing's second wave of outbreaks, net-borne salmon infections have pushed the store, which has signs of recovery, down again. The 44-year-old brand founder, Jiang Bingsheng, is also under great pressure.
Only the first wave of the epidemic has closed seven or eight stores so that stores lost millions. Now he can only rely on bank loans to fill the current hole.
On July 1st, experts at the Chinese center for disease control responded again that "no infectious diseases have been found to have been transmitted to humans through fish ", but most restaurants still choose to stop selling fresh dishes.
Off the shelf fresh, the Japanese restaurant lost the characteristics, but also did not wait for the return of diners.
Chinese people stop eating Japanese food
Before Edo in Beijing, there were 16 stores, the first epidemic period one after another closed half, now only seven or eight stores left.
For me, big waves have been experienced, but the epidemic caused us to lose so much is really unimaginable. The turnover of stores in Beijing is only 5-10% of normal turnover, slightly better in the field but also down about 40%
During the first epidemic, we can rely on take-out, or through my live broadcast to bring goods to sell some semi-finished products, so that the restaurant turns.
Our turnover has been gradually recovering over the last few months, almost 90% before the outbreak. Individual stores have resumed operations better than pre-infectious turnover. Employees are full load state, the purchase is a full load.
During the reduced passenger flow, we can only braise raw fish or make soup, the price of dishes is also reduced accordingly. At that time can not pursue profit. As long as the turnover comes in, we promise to pay the suppliers and pay the employees, we can survive
But the outbreak in Beijing has sealed almost all roads. Consumers do not choose daily materials, browse the take-out platform, and even see the daily materials on the slide screen past.
Looking back on the night of June 12, I was shocked to see the news "New Crown Virus Found on the Plane of Cut Salmon ".
I'm an insider, I know more about salmon, I' m more sure the board is contaminated, not salmon has coronavirus, so I sent my opinion in the circle of friends. The media has also been naming salmon, but many customers have canceled booking orders.
Raw food concerns hit consumers' consumer psychology
A blow directly embedded in his beliefs. One of the guests to order with our staff said that before coming to Edo to eat raw fish sushi, now choose to eat Chinese food will be safer.
In the face of avoiding eating cold statement, I feel like fist hit on cotton do not know how to do. This is a big blow to us. I have a pre-judgment, we certainly dare not eat daily materials, and the future daily materials store will be greatly affected.
On the night of June 12, I contacted the supplier because the outbreak caused the restaurant to be unable to open normally, hoping to cancel the order, and they all agreed and understood.
But the most serious loss is shrimp and crab and frozen products can not be sold, has been put, a lot of money backlog. Food and beverage are to rely on water to support the store, if there is no blood flow, it will definitely die.
Our cash flow is very difficult. Before the epidemic we have persisted for 5 months, now again, the specific persistence of a few months is also unknown.
The average monthly payment is in millions and the payback period with the supplier is 45 days. Before the Spring Festival, we prepared a lot of goods, that lot of food materials expired are wasted. Because the epidemic has not been open, so can not pay with suppliers, has been a state of delay.
Store operating costs are also very large, the first outbreak, take Beijing store as an example, we lost millions in four months.
Operators are starting to doubt life
I felt helpless and began to wonder what I had done wrong. Why did I go from being a very good company with very good results to being in negative debt and having to borrow from banks, and then I had to repay all the losses and loans during the epidemic for three to five or ten years.
The most money I ever borrowed from a bank during the outbreak was 5 million. Before the turnover, performance is very good, will not worry about not yet. But this time in the process of mortgage signing, my hands are shaking. The loan is to leave the store, is completely filled in, suddenly feel insecure, very helpless.
Now we are more taboo on raw food, to order customers are more inclined to order packages, so we need to rearrange the menu, more to provide cooked food to consumers.
Edo before the original customers to 60,70, the main age is over 40 years old. They have accumulated a certain amount of wealth, the quality of food requirements are relatively high, acceptable prices are also higher. But during the epidemic, it can also be said that they are more life-saving, unwilling to come out to consume. Real active consumption, almost all in the post-90s young people.
We have two or three stores in succession, trying to move towards the house of wine. The price of the menu is also going down. Environmental factors have to be changed, sushi single shop decoration light is warm, but the house to create a relatively lively feeling, light is also dim. After doing some barbecue, business hours will be extended to 1 am.
I'm sorry about the transition from a high-end sushi restaurant to a house of wine. Change is painful, not change is more painful.
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