成人小说亚洲一区二区三区,亚洲国产精品一区二区三区,国产精品成人精品久久久,久久综合一区二区三区,精品无码av一区二区,国产一级a毛一级a看免费视频,欧洲uv免费在线区一二区,亚洲国产欧美中日韩成人综合视频,国产熟女一区二区三区五月婷小说,亚洲一区波多野结衣在线

首頁 500強 活動 榜單 商業(yè) 科技 領(lǐng)導(dǎo)力 專題 品牌中心
雜志訂閱

疫情對餐飲業(yè)沖擊有多大?請聽三位餐廳老板的講述

Emma Hichliffe
2020-05-02

為了解新冠疫情對餐飲業(yè)的影響,以及餐飲企業(yè)如何收拾殘局,重整旗鼓,《財富》雜志采訪了三位餐廳負(fù)責(zé)人。

文本設(shè)置
小號
默認(rèn)
大號
Plus(0條)

新冠疫情導(dǎo)致的經(jīng)濟衰退,沒有一個行業(yè)能夠幸免,但到目前為止受到?jīng)_擊最嚴(yán)重的當(dāng)屬餐飲業(yè)。3月有60%的失業(yè)者來自食品和飲料行業(yè),“經(jīng)濟海嘯”的第一波浪潮已經(jīng)導(dǎo)致1,680萬美國人申請失業(yè)補助金。就業(yè)受到的影響預(yù)示著整體經(jīng)濟面臨著巨大的沖擊。整個餐飲業(yè),包括進入《財富》美國500強的5家大型連鎖餐廳,對美國GDP的貢獻率約為4%,達(dá)到近1萬億美元。

為了解新冠疫情對餐飲業(yè)的影響,以及餐飲企業(yè)如何收拾殘局,重整旗鼓,《財富》雜志采訪了三位餐廳負(fù)責(zé)人。這三家餐廳分別是不同經(jīng)營模式的佼佼者。

布萊恩·尼科洛

Chipotle董事長兼CEO

全國連鎖餐廳

2,600家門店

年收入56億美元

雇員85,000人

布萊恩·尼科洛稱,新冠疫情對Chipotle及其員工的影響“令我心碎”。對于Chipotle的新任CEO而言,疫情危機發(fā)生的時機尤其令人沮喪。因為在尼科洛的領(lǐng)導(dǎo)下,該連鎖餐廳通過重新設(shè)計店面和推出新菜單項目等,剛剛解決了早期的食品安全問題,去年公司營收增加了15%。

他說:“公司的所有業(yè)務(wù)按下了暫停鍵?!迸c其他同行一樣,連鎖餐廳Chipotle現(xiàn)在的工作重點是適應(yīng)新的現(xiàn)實狀況:消費者需求驟降,員工日益擔(dān)心健康和安全問題,更不必說長期的就業(yè)保障。該品牌將門店的營業(yè)時間縮短了10%,3%的門店停業(yè),并要求這些門店的員工無薪休假。停業(yè)的門店主要位于關(guān)閉的商場或購物中心。其他繼續(xù)上班的小時工,在5月中旬之前可加薪10%;Chipotle員工通常有三天病假,如今在危機期間工作的員工根據(jù)工作安排可獲得最長兩周帶薪病假。

尼科洛認(rèn)為,有一些長期變化可能對公司是有好處的。他說,現(xiàn)在,更多顧客在晚餐時,會選在通常主打午餐的連鎖餐廳。去年,該餐廳的數(shù)字訂單增加了90%,占總銷售額的18%。他預(yù)測,網(wǎng)上訂餐會成為消費者的固定習(xí)慣(雖然訂餐所產(chǎn)生的收入流很大程度上取決于Uber Eats等合作伙伴的持續(xù)成功)。尼科洛還預(yù)測,在其他公司快速裁員的時候,因為這些消息變得焦慮不安的餐飲業(yè)員工可能開始密切關(guān)注雇主的財務(wù)健康狀況(從2015年遭遇大腸桿菌疫情之后,Chipotle一直將維持健康的資產(chǎn)負(fù)債表作為首要任務(wù)):“員工會更關(guān)注公司的狀況:‘公司目前的財務(wù)健康狀況如何?當(dāng)危機來臨的時候,公司的現(xiàn)金狀況是否良好?’”

湯姆·克里奇諾

Crafted Hospitality所有人

中等規(guī)模餐飲集團

5家Crafted Hospitality門店

4家’wichcraft門店

雇員475人

湯姆·克里奇諾對他的員工、廚師長的人選和國家議員都有很高的標(biāo)準(zhǔn)。湯姆·克里奇諾是Crafted Hospitality和’Wichcraft餐廳的老板,也是新成立的獨立餐廳聯(lián)盟(Independent Restaurant Coalition,IRC)的創(chuàng)立者之一。如今他已經(jīng)成為餐飲業(yè)1,100萬從業(yè)者的代言人,包括服務(wù)員、廚師、廚房工作人員和餐廳領(lǐng)位員等,正在呼吁政府提供支持。他說:“如果沒有政府的幫助,餐飲業(yè)將徹底毀滅。”克里奇諾正在游說國會修訂《冠狀病毒援助、救濟和經(jīng)濟安全法案》(CARES Act),將餐廳經(jīng)營的特殊情況考慮在內(nèi)。例如,該法案規(guī)定,雇主收到貸款后能夠維持就業(yè)量至少8周,即可免于償還貸款;而許多餐廳現(xiàn)在急需資金,但可能需要很久才能恢復(fù)正常營業(yè)。克里奇諾在3月15日宣布全部餐廳停業(yè),使近500名員工只能申請失業(yè)補助金,而不是像其他高級餐廳同行一樣選擇外賣模式。他認(rèn)為,繼續(xù)經(jīng)營的風(fēng)險超過了收益。他說:“如果我為了每晚一兩千美元的收入,卻讓某個員工落到使用呼吸機的地步,我絕對無法原諒自己?!?/font>

獨立餐廳聯(lián)盟呼吁政府提供新稅收優(yōu)惠和其他長期支持,但對于克里奇諾來說,眼下的首要任務(wù)是讓餐飲業(yè)生存下去,繼續(xù)發(fā)揮社區(qū)基石的作用。他說:“如果沒有餐廳,我們的社區(qū)將不再是社區(qū)。建筑的底商空空蕩蕩,讓人感覺整個城市都毫無生機?!?/font>

蔡慕林(音譯)

Kopitiam共同所有人

獨立餐廳

1家門店

雇員28人

Kopitiam餐廳的蔡慕林在紐約市的唐人街。圖片來源:COURTESY OF YIN CHANG

蔡慕林的馬來西亞咖啡廳和餐廳位于曼哈頓的唐人街。當(dāng)?shù)卦?月就開始感受到新冠疫情的影響。顧客擔(dān)心在中國爆發(fā)的新型冠狀病毒,因此不再到唐人街用餐,盡管沒有任何證據(jù)證明當(dāng)?shù)卮嬖诓《尽?/font>

三個月后,Kopitiam仍在營業(yè),但其銷售額不足正常情況下的5%。Kopitiam來自咖啡館一詞的閩南語。這家餐廳深深扎根于當(dāng)?shù)厣鐓^(qū),自2015年開業(yè)以來備受食客們喜愛。餐廳員工有當(dāng)?shù)氐母咧猩?,也有老年居民。蔡慕林和合作伙伴、大廚龐喬(音譯)正在盡最大努力繼續(xù)服務(wù)社區(qū)。3月17日,在紐約市命令餐廳全部停業(yè)幾天后,他們被迫要求員工無薪休假,但仍堅持發(fā)放薪水至4月1日。他們?nèi)栽谂νㄟ^外賣訂單以及禮品卡和特價商品等獲得一些收入,比如在家制作該餐廳著名的咖椰醬吐司所使用的工具等。但挑戰(zhàn)依舊存在。蔡慕林表示,供應(yīng)商從每天送貨變成了每周送三次貨。Kopitiam餐廳在一個月內(nèi)就用光了過去兩年的全部儲蓄。

關(guān)于未來,蔡慕林對唐人街的同行表示擔(dān)憂。她的餐廳備受美食評論家的好評,并且精通數(shù)字業(yè)務(wù),如果她的餐廳都無法渡過難關(guān),其他餐廳會有怎樣的命運?

但對于Kopitiam,她還沒有長遠(yuǎn)的考慮。她說道:“我學(xué)會了麻痹自己。如果我靜靜地坐著,就會有各種情緒涌入心頭。之前我們一直希望能夠擴大規(guī)模,但如今我們的所有努力都化為了泡影。如果這種事情再次發(fā)生,我們怎么保證自己能平安無事呢?”?(財富中文網(wǎng))

本文另一版本登載于《財富》雜志2020年5月刊,標(biāo)題為《疫情中的餐飲業(yè)》。

譯者:Biz

新冠疫情導(dǎo)致的經(jīng)濟衰退,沒有一個行業(yè)能夠幸免,但到目前為止受到?jīng)_擊最嚴(yán)重的當(dāng)屬餐飲業(yè)。3月有60%的失業(yè)者來自食品和飲料行業(yè),“經(jīng)濟海嘯”的第一波浪潮已經(jīng)導(dǎo)致1,680萬美國人申請失業(yè)補助金。就業(yè)受到的影響預(yù)示著整體經(jīng)濟面臨著巨大的沖擊。整個餐飲業(yè),包括進入《財富》美國500強的5家大型連鎖餐廳,對美國GDP的貢獻率約為4%,達(dá)到近1萬億美元。

為了解新冠疫情對餐飲業(yè)的影響,以及餐飲企業(yè)如何收拾殘局,重整旗鼓,《財富》雜志采訪了三位餐廳負(fù)責(zé)人。這三家餐廳分別是不同經(jīng)營模式的佼佼者。

布萊恩·尼科洛

Chipotle董事長兼CEO

全國連鎖餐廳

2,600家門店

年收入56億美元

雇員85,000人

布萊恩·尼科洛稱,新冠疫情對Chipotle及其員工的影響“令我心碎”。對于Chipotle的新任CEO而言,疫情危機發(fā)生的時機尤其令人沮喪。因為在尼科洛的領(lǐng)導(dǎo)下,該連鎖餐廳通過重新設(shè)計店面和推出新菜單項目等,剛剛解決了早期的食品安全問題,去年公司營收增加了15%。

他說:“公司的所有業(yè)務(wù)按下了暫停鍵?!迸c其他同行一樣,連鎖餐廳Chipotle現(xiàn)在的工作重點是適應(yīng)新的現(xiàn)實狀況:消費者需求驟降,員工日益擔(dān)心健康和安全問題,更不必說長期的就業(yè)保障。該品牌將門店的營業(yè)時間縮短了10%,3%的門店停業(yè),并要求這些門店的員工無薪休假。停業(yè)的門店主要位于關(guān)閉的商場或購物中心。其他繼續(xù)上班的小時工,在5月中旬之前可加薪10%;Chipotle員工通常有三天病假,如今在危機期間工作的員工根據(jù)工作安排可獲得最長兩周帶薪病假。

尼科洛認(rèn)為,有一些長期變化可能對公司是有好處的。他說,現(xiàn)在,更多顧客在晚餐時,會選在通常主打午餐的連鎖餐廳。去年,該餐廳的數(shù)字訂單增加了90%,占總銷售額的18%。他預(yù)測,網(wǎng)上訂餐會成為消費者的固定習(xí)慣(雖然訂餐所產(chǎn)生的收入流很大程度上取決于Uber Eats等合作伙伴的持續(xù)成功)。尼科洛還預(yù)測,在其他公司快速裁員的時候,因為這些消息變得焦慮不安的餐飲業(yè)員工可能開始密切關(guān)注雇主的財務(wù)健康狀況(從2015年遭遇大腸桿菌疫情之后,Chipotle一直將維持健康的資產(chǎn)負(fù)債表作為首要任務(wù)):“員工會更關(guān)注公司的狀況:‘公司目前的財務(wù)健康狀況如何?當(dāng)危機來臨的時候,公司的現(xiàn)金狀況是否良好?’”

湯姆·克里奇諾

Crafted Hospitality所有人

中等規(guī)模餐飲集團

5家Crafted Hospitality門店

4家’wichcraft門店

雇員475人

湯姆·克里奇諾對他的員工、廚師長的人選和國家議員都有很高的標(biāo)準(zhǔn)。湯姆·克里奇諾是Crafted Hospitality和’Wichcraft餐廳的老板,也是新成立的獨立餐廳聯(lián)盟(Independent Restaurant Coalition,IRC)的創(chuàng)立者之一。如今他已經(jīng)成為餐飲業(yè)1,100萬從業(yè)者的代言人,包括服務(wù)員、廚師、廚房工作人員和餐廳領(lǐng)位員等,正在呼吁政府提供支持。他說:“如果沒有政府的幫助,餐飲業(yè)將徹底毀滅?!笨死锲嬷Z正在游說國會修訂《冠狀病毒援助、救濟和經(jīng)濟安全法案》(CARES Act),將餐廳經(jīng)營的特殊情況考慮在內(nèi)。例如,該法案規(guī)定,雇主收到貸款后能夠維持就業(yè)量至少8周,即可免于償還貸款;而許多餐廳現(xiàn)在急需資金,但可能需要很久才能恢復(fù)正常營業(yè)??死锲嬷Z在3月15日宣布全部餐廳停業(yè),使近500名員工只能申請失業(yè)補助金,而不是像其他高級餐廳同行一樣選擇外賣模式。他認(rèn)為,繼續(xù)經(jīng)營的風(fēng)險超過了收益。他說:“如果我為了每晚一兩千美元的收入,卻讓某個員工落到使用呼吸機的地步,我絕對無法原諒自己?!?/p>

獨立餐廳聯(lián)盟呼吁政府提供新稅收優(yōu)惠和其他長期支持,但對于克里奇諾來說,眼下的首要任務(wù)是讓餐飲業(yè)生存下去,繼續(xù)發(fā)揮社區(qū)基石的作用。他說:“如果沒有餐廳,我們的社區(qū)將不再是社區(qū)。建筑的底商空空蕩蕩,讓人感覺整個城市都毫無生機?!?/p>

蔡慕林(音譯)

Kopitiam共同所有人

獨立餐廳

1家門店

雇員28人

蔡慕林的馬來西亞咖啡廳和餐廳位于曼哈頓的唐人街。當(dāng)?shù)卦?月就開始感受到新冠疫情的影響。顧客擔(dān)心在中國爆發(fā)的新型冠狀病毒,因此不再到唐人街用餐,盡管沒有任何證據(jù)證明當(dāng)?shù)卮嬖诓《尽?/p>

三個月后,Kopitiam仍在營業(yè),但其銷售額不足正常情況下的5%。Kopitiam來自咖啡館一詞的閩南語。這家餐廳深深扎根于當(dāng)?shù)厣鐓^(qū),自2015年開業(yè)以來備受食客們喜愛。餐廳員工有當(dāng)?shù)氐母咧猩?,也有老年居民。蔡慕林和合作伙伴、大廚龐喬(音譯)正在盡最大努力繼續(xù)服務(wù)社區(qū)。3月17日,在紐約市命令餐廳全部停業(yè)幾天后,他們被迫要求員工無薪休假,但仍堅持發(fā)放薪水至4月1日。他們?nèi)栽谂νㄟ^外賣訂單以及禮品卡和特價商品等獲得一些收入,比如在家制作該餐廳著名的咖椰醬吐司所使用的工具等。但挑戰(zhàn)依舊存在。蔡慕林表示,供應(yīng)商從每天送貨變成了每周送三次貨。Kopitiam餐廳在一個月內(nèi)就用光了過去兩年的全部儲蓄。

關(guān)于未來,蔡慕林對唐人街的同行表示擔(dān)憂。她的餐廳備受美食評論家的好評,并且精通數(shù)字業(yè)務(wù),如果她的餐廳都無法渡過難關(guān),其他餐廳會有怎樣的命運?

但對于Kopitiam,她還沒有長遠(yuǎn)的考慮。她說道:“我學(xué)會了麻痹自己。如果我靜靜地坐著,就會有各種情緒涌入心頭。之前我們一直希望能夠擴大規(guī)模,但如今我們的所有努力都化為了泡影。如果這種事情再次發(fā)生,我們怎么保證自己能平安無事呢?”?》。(財富中文網(wǎng))

本文另一版本登載于《財富》雜志2020年5月刊,標(biāo)題為《疫情中的餐飲業(yè)》。

譯者:Biz

The coronavirus recession has left no industry untouched, but the restaurant business is arguably the hardest hit so far. The food and beverage sector accounted for 60% of the jobs lost in March, the first wave of the tsunami that has since prompted 16.8 million Americans to apply for unemployment. The impact on those workers foreshadows a supersize blow to the economy at large. The restaurant industry—which includes five chains large enough to appear in the Fortune 500—?contributes an estimated 4% of the U.S. GDP, or roughly $1 trillion.

To get a sense of the ways in which the industry has been impacted—and how it might ultimately pick up the pieces, Fortune spoke to three restaurateurs, each leading a very different type of establishment.

****

Brian Niccol

Chairman and CEO, Chipotle

National chain

2,600 locations

$5.6 billion in annual revenue

85,000 employees

The Impact of the virus on Chipotle and its employees “breaks my heart,” says Brian Niccol. The crisis comes at a particularly frustrating time for the new CEO, who was guiding the chain past its earlier food safety issues by redesigning restaurants and rolling out new menu items like carne asada—changes that helped provide a 15% bump in revenue last year.

“We’ve kind of hit the pause button on those things,” he says. Instead, Chipotle, like its chain-restaurant peers, is focused on adapting to the new reality: plunging consumer demand and a workforce increasingly concerned about its health and safety—not to mention longer-term job security. The brand has reduced hours at 10% of its stores and closed 3% of locations—mostly those in shuttered malls or shopping centers—furloughing those employees. The rest of the hourly workforce, still coming in, received a 10% pay bump through mid-May; Chipotle employees typically get three days of sick leave, and now those working during the crisis are eligible for up to two weeks of sick pay, depending on their work schedules.

Some long-term changes to the company may be positive, Niccol says. More diners are now turning to the chain, traditionally a lunch staple, for dinner, he notes. Digital orders—already up 90% last year to 18% of total sales—will, he expects, become a permanent consumer habit (although that revenue stream largely depends on the continued success of partners like Uber Eats). Niccol also predicts that restaurant industry employees, burned by rapid layoffs at other companies, may start paying closer attention to the financial health of their employers (Chipotle has prioritized a healthy balance sheet as it has recovered from its 2015 E. coli outbreak): “Employees are going to have a closer eye on, ‘What is the health of my company? How good of a cash position are they in in the event of a crisis?’”

****

Tom Colicchio

Owner, Crafted Hospitality

Midsize restaurant group

5 Crafted Hospitality locations

4 ’wichcraft locations

475 employees

Tom Colicchio has high standards—for his staff, for Top Chef contestants, and for the nation’s lawmakers. As one of the founders of the newly created Independent Restaurant Coalition (IRC), the Crafted Hospitality and ’Wichcraft owner has become a spokesman for the sector’s 11 million or so servers, chefs, kitchen staff, and hosts, and is calling for government support. “Without help, the restaurant industry is going to be decimated,” he says. Colicchio is lobbying for changes to Congress’s CARES Act that account for the particularities of running a restaurant. For instance, the legislation forgives loans for companies that keep employees on the payroll for at least eight weeks after disbursement; many restaurants need the money now but suspect that it will take far longer to return to business as usual. Colicchio opted to close the doors of his establishments on March 15, sending his nearly 500 employees to file for unemployment rather than try to transfer to a takeout model as some of his fine-dining peers have done. The risk outweighed the pros of staying open, he says: “I couldn’t live with myself if, for a couple thousand dollars a night, someone may end up on a respirator.”

The IRC is pushing for new tax rebates and other longer-term support, but for Colicchio, the immediate priority is keeping the industry—and its role as a community touchstone—alive. “Our neighborhoods without restaurants aren’t neighborhoods,” he says. “Our buildings with ground floors empty—that just feels like the city is dead.”

****

Moonlynn Tsai

Co-owner, Kopitiam

Independent restaurant

1 location

28 employees

It was only January when Manhattan’s Chinatown, home to Moonlynn Tsai’s Malaysian coffeehouse and restaurant, first felt the sting of the coronavirus. Diners, concerned about the new disease in China, began avoiding the area—despite an utter lack of evidence that the virus was present in the neighborhood.

Three months later, Kopitiam—named for the Hokkien word for coffeehouse—?remains open, but it’s making less than 5% of its usual sales. The beloved eatery, first opened in 2015, is deeply entrenched in the community. Its staffers are a mix of local high-schoolers and elderly residents, and Tsai and her business partner, chefKyo Pang, are trying their hardest to continue serving their neighbors. The pair furloughed their staff on March 17, days after New York City ordered restaurants to close, but paid all employees through April 1. They’ve tried to keep some revenue coming in with takeout orders, as well as gift cards and special offers like an at-home kit to build the restaurant’s famous kaya jam toast. But the challenges continue. Tsai said suppliers have gone from delivery every day to three times a week. In just a month, Kopitiam burned through all its savings from the past two years.

Looking ahead, Tsai fears for her fellow Chinatown establishments. If her restaurant—fawned over by food critics and with a savvy digital presence—can’t weather the storm, what will happen to others?

As for Kopitiam, she’s not ready to think beyond the next days. “I’ve learned to numb myself. If I start sitting still, all the emotions are going to come,” Tsai says. “We were hoping by now we could expand, but everything we had for that has been wiped out. If this happens again—how do we make sure we’ll be okay?”?

A version of this article appears in the May 2020 issue of Fortune with the headline “86 the restaurant industry?”

財富中文網(wǎng)所刊載內(nèi)容之知識產(chǎn)權(quán)為財富媒體知識產(chǎn)權(quán)有限公司及/或相關(guān)權(quán)利人專屬所有或持有。未經(jīng)許可,禁止進行轉(zhuǎn)載、摘編、復(fù)制及建立鏡像等任何使用。
0條Plus
精彩評論
評論

撰寫或查看更多評論

請打開財富Plus APP

前往打開
熱讀文章
精品国产乱子伦一区二区三区| 久久久久久久久久久高潮一区二区| 色又黄又爽网站在线无码看| 国产亚洲精品a在线无码2021| 日产欧美国产日韩精品| 亚洲精品国产偷五月天丁香| 91精品人妻一区二区三区蜜桃| 人人揉人人捏人人澡人人添| 国产AV无码专区亚洲精品| 亚洲v视频_国产不卡视频在线观看| 国产仑乱老女人露脸的怀孕的| 无人区乱码二线三线| 亚洲国产成人在线免费| 久久福利无码一区二区三区| 国产凸凹视频一区二区| 无码专区狠狠躁躁天天躁| 亚洲欧洲国产欧美一区精品| 久久久久久国产精品免费免费男同| 精品亚洲国产成AV人片传媒| 亚洲中文成人无码字幕| 婷婷色爱区综合五月激情| 国产欧美精品一区二区色综合| 交换娇妻呻吟声不停中文字幕| 欧美天天综合色影久久精品| 99久久精品免费看国产一区二区| 亚洲免费福利精品日韩视频| AV麻豆男人的天堂在线观看| 亚洲精品无码成人| 久久亚洲精品无码观看不卡| 国产一区二区在线影院欧美超级乱婬视频播放| 久久不卡免费视频久久高清精品| 女女互慰无遮挡免费视频在线观看| 男人添女人下部高潮视频| 狠狠色婷婷久久综合频道日韩| 男生被男人CAO屁股的后果| 成人免费无码成人影院日韩| 国产午夜亚洲精品理论片不卡| 五月天综合网亚洲综合天堂网 | 无码高潮喷水在线播放观看| 亚洲精品97久久中文字幕无码| 久久一区三区五月丁香基地|