Many consumers report that this service avoids too much contact, but it is very inconvenient to ask for service and order food at the same time. For example, when customers have taboos or can't eat spicy food, it is difficult to choose the right dishes through the online ordering area without the help of waiters. Therefore, many consumers suggest that the scanning code ordering service is optional, but it should not be the only optional and necessary option. Consumers have the right to choose which service to use.
I don't think merchants should cancel the manual ordering service.
First of all, services such as scanning code to order food and checkout responded to the requirements of epidemic prevention, and also made certain contributions to epidemic prevention. However, it can't meet the consumer demand to a greater extent. Online ordering can't achieve all services, and customers can't get the best dining experience. Therefore, manual ordering service should be added.
Reduce the use of unnecessary employees to a certain extent.
People come and go in the restaurant, and restaurant employees frequently contact strangers, so the risk of infection is greater. However, at present, the epidemic prevention work of various departments is doing well, and many offline stores are also opening. It is still necessary to restore the daily work of staff in various positions in the restaurant to a greater extent and reduce the use of unnecessary personnel. For example, you don't have to arrange suitable waiters and security guards.
Restaurants should respect customers' choices.
Restaurants can set up a variety of ordering modes, such as manual and online. However, some businesses take responding to the call of the epidemic as the slogan, aiming at avoiding the necessary personnel to take up their posts and saving the cost of hiring personnel. However, while saving money, customers will not get the best dining experience and may lose many potential customers and repeat customers. At the same time, the shortage of manpower for different types of jobs will lead to problems such as slow serving and chaotic restaurant operation.
Restaurants should carry out necessary prevention and control tests.
Restaurants should set up necessary registration forms and temperature monitoring offices at the door, and always arrange staff wearing epidemic prevention measures to be on duty at the door. At the same time, they should strictly test the staff's physical indicators and adopt reliable and credible purchase channels, especially the choice of cold chain food needs to be cautious. Suppliers must provide real-time nucleic acid detection results.