Restaurants must appoint a commissioner from Thursday. The catering industry points out that there are difficulties and restaurants would rather close down to reduce losses

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Written by: Yuan Shu

2021-03-02 23:20

The last update date: 2021-03-02 23:20

The outbreak of the K11 Musea "Famous Tide Food Restaurant" caused concern throughout the city. After the inspection by the Chair Professor of the Department of Microbiology, Hong Kong University, Yuan Guoyong, he pointed out that the ventilation system in the restaurant was less than one-third of the design, or caused short-distance air transmission. Another possibility It is the virus spreading when the infected cleaners are on the stage.

The Food and Environmental Hygiene Department announced that it will "add spiciness" to the catering industry. This Thursday (4th) it began to require the industry to set up a "Taiwan Commissioner", which will require 6 air changes per hour from mid-March.

Yang Weixing, chairman of the Hong Kong Catering Management Association, said that he felt "headless" about the new requirements and thought it was difficult to set up a "commissioner".

He pointed out that for Chinese-style restaurants and smaller-scale restaurants, an employee may have to take on multiple responsibilities such as placing orders, setting up a table, and passing on dishes; many restaurants have also arranged manpower for "traveling with peace of mind" earlier. The splitting of manpower is only responsible for the execution of the stage, and the cost will increase. "I heard people in the industry say that they don't want to open up, and the loss is less."

Yang Weixing, president of the Catering Management Association, revealed that some shops in the industry said they would rather temporarily close business.

(Information Picture/Photo by Gong Jiasheng)

Yang Weixing, president of the Hong Kong Catering Management Association, said that some large groups in the industry have already had some staff who are specifically responsible for performing the stage. Therefore, it is relatively easy to equip these employees with special clothes for identification.

But for Chinese restaurants or small-scale tea restaurants, it is very difficult.

He pointed out that some Chinese restaurants currently only have one round of customers at night. If a commissioner is set up, it is impractical to only be responsible for one job throughout the night; while for smaller restaurants, each employee is responsible for setting up and dropping off the table. Multiple tasks such as ordering, passing food, and paying for bills are difficult to adjust. In addition, many restaurants have arranged one or two people to follow up the scan code of "Travel with peace of mind", and it is very difficult to set up a special commissioner.

He said that every wave of the epidemic has made the industry nervous, and this time it broke out directly in restaurants, adding uncertainty to the catering industry that has just restarted the night market.

After the resumption of the evening market, the industry did not expect to move to usher in retaliatory consumption by the public. "There will be 20% to 30% more business. I don't want to open it when I hear that the industry has a lot of shops.

Huang Jiahe, president of the Food and Beverage Industry Association, also agrees that large groups may be able to set up a "table commissioner," but it is relatively difficult for smaller restaurants to split their staff.

(Profile picture)

Huang Jiahe: Large groups are easy to build small-scale restaurants, but it is difficult to split the staff

Huang Jiahe, president of the Food and Beverage Industry Association, also agrees that large groups may be able to set up a "table commissioner," but it is relatively difficult for smaller restaurants to split their staff.

He questioned the fact that the government's policies failed to take into account the actual situation, and that the introduction of policies is also difficult to monitor.

He suggested that the government can provide some other solutions, such as replacing employees with hand washing, "this is more reliable."

Huang Jielong said that the specific rules have not yet been released, and the industry is very concerned.

(Photo by Ou Jiale)

Huang Jielong: It would be better to clean your hands after changing the stage

Huang Jielong, chairman and chief executive officer of the Sufulou Group, said that the current formal provisions have not yet been issued and the industry is very concerned, but said that the restaurant is a subject of supervision and there is no room to discuss measures with the government.

He said that many industries have reported that there are few manpower and implementation is difficult. He believes that it would be better if the government had an alternative plan, such as having to clean hands after execution.

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