Transformation and Sustainable Development of Traditional Catering Industry After COVID-19
Guihua Guo, Ying Hu, Yan Fang
Available Online 2 November 2020.
- https://doi.org/10.2991/assehr.k.201030.052How to use a DOI?
- catering industry, COVID-19, opportunity
- Under the impact of the epidemic, a large number of catering enterprises are faced with many problems. Such as sharp decline in operating income, rising costs and poor industry performance. However, crises and opportunities are always coexisted. This article analyzes the problems faced by the catering industry and explores opportunities after the epidemic by combining the response measures taken by outstanding companies. It is proposed to comprehensively expand online services, diversify sales methods and tap on its own unique characteristics, with the aim to provide some references and enlightenments for catering enterprises to seek survival in difficult situations.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Guihua Guo AU - Ying Hu AU - Yan Fang PY - 2020 DA - 2020/11/02 TI - Transformation and Sustainable Development of Traditional Catering Industry After COVID-19 BT - 2020 International Conference on Social Sciences and Big Data Application (ICSSBDA 2020) PB - Atlantis Press SP - 254 EP - 257 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.201030.052 DO - https://doi.org/10.2991/assehr.k.201030.052 ID - Guo2020 ER -