Seminar: Impact of the COVID-19 Epidemic on the Catering Industry and Countermeasures
The seminar "The Impact of the COVID-19 Epidemic on the Catering Industry and Countermeasures" co-hosted by the Toronto Chinese Media Professional Association and the Chinese Cuisine & Hospitality Association of Canada was successfully held at the Terre Rouge restaurant in Markham at noon on November 23. More than 30 people from the Toronto catering industry and medias attended this event.
Famous chef Mr. Joseph Ho said, "The COVID-19 epidemic has caused great difficulties to the local catering industry. The shortage of manpower and abnormal supply chain have triggered a surge in materials and labor, making the catering industry even worse. The passive response of the catering industry is to simplify the menu, control costs and further improve hygiene standards.”
Catherine Hou, president of the Chinese Cuisine & Hospitality Association of Canada, said: The COVID-19 epidemic has been nearly three years , and it has caused great difficulties to the local catering industry. The early stage of the epidemic has caused discrimination, rising costs, and lack of talent. During the COVID-19 epidemic, the Canadian catering industry lost 270,000 jobs, and more than 4,000 restaurants closed down, of which more than 1,600 were in Ontario. In 2022, the catering industry will also gradually recover and enter a relatively good period, which is conducive to the deepening and refinement of the brand. Some restaurants run by Chinese have obtained good business districts and locations, and some Chinese brands have begun to be sought after in new business locations. However, at present, the catering industry has recovered to about 80% of its operating capacity, and there are still 160,000 job vacancies, and there is still a lot of room for recovery and growth. Most of the newly opened restaurants are now small and beautiful and front-end. Franchise stores, shared central kitchens, and prepared dishes have become new trends—this is likely to be the industry's new wealth way.
Jeff Peng, president of the Toronto Chinese Media Professional Association, thanked everyone for participating in today's seminar on their busy schedules. In the future, we will strengthen the cooperation between the media and businesses. At the same time, on behalf of the association, He specially invited Catherine Hou and Joseph Ho as advisors of the Toronto Chinese Media Professional Association. Thomas Lu, vice president of the Toronto Chinese Media Professional Association, moderated the seminar.
Jeff Peng, President of Toronto Chinese Media Professional Association
研討會：疫情對餐飲業的影響及應對措施
由多倫多華裔媒體工作者協會和加拿大中餐與酒店管理協會共同主辦的“疫情對餐飲業的影響及應對措施” 研討會於11月23日中午在位於萬錦市的Terre Rouge餐廳成功舉行，多倫多餐飲界和媒體界人士30餘人到場參加。
著名廚師Joseph Ho先生表示，「新冠疫情對當地餐飲業造成了巨大困難，人手短缺和供應鏈失常，引發了物料及人工的飆漲，更使餐飲業界雪上加霜。 餐飲業界的被動應對就是功能表簡化、控制成本，進一步提升衛生標準。
加拿大中餐與酒店管理協會會長Catherine Hou表示：，疫情接近三年，對餐飲業打擊尤其嚴重，疫情初期帶來的歧視問題，成本上漲，人才青黃不接。 疫情期間加拿大餐飲界流失了27萬份工作，超過4000家餐館倒閉，其中1600多家在安省。2022年餐飲業也逐步復甦並進入了一個比較好的時期，利於品牌的深化和細化。 有些華人經營的餐廳拿到了好的商圈和地點，一些和華人品牌，開始在新的經營地段受到追捧。 但目前餐飲業大約恢復到營業能力的八成左右，尚有16萬份職位空缺，還有很大的恢復和成長空間。 現在新開張的餐館多數定位於小而美和前端。 加盟連鎖、共用及中央廚房、預製菜等領域成為新的趨勢——這很可能是業界新的財富密碼。
多倫多華裔媒體工作者協會會長彭良健感謝大家在百忙中參加今天的研討會，將來要加強媒體與商家的合作，同時代表協會特聘Joseph Ho和Catherine Hou為多倫多華裔媒體工作者協會顧問，。 多倫多華裔媒體工作者協會副會長呂彤主持研討會。