Sanpo-yoshi Communication
Sanpo-yoshi Communication
Groping in the dark on "leftover delivery," "use of AI," etc.
How food business operators are responding to the second wave of the Corona Disaster
The increase in the number of people infected with the new coronavirus since the summer has once again cast a shadow over many industries, including restaurants, and although the unpredictable Obon shopping season has passed, we have not heard any positive news. Consumers really want to eat and drink at restaurants, go out, and be active, and the key is how to provide a safe environment for customers. The following is a report on the efforts of restaurants and food businesses in response to the “second wave” of consumers.
In addition to the trend of restaurants starting take-out services, a service called "orihashi" has recently been attracting attention as a non-contact food delivery service, in which food is delivered to the consumer. In line with these developments, Sompo Japan Insurance announced that it will revise its comprehensive fire insurance policy for individuals and add new coverage for losses related to "delivery by left delivery" starting next January.
In restaurants, thorough hygiene management is required anyway, for example, by providing open seating space, regular ventilation, careful disinfection when changing customers, and asking customers to disinfect their hands when they arrive at the restaurant. What may seem excessive can be seen as a sincere attitude and have the effect of reassuring customers.
On the other hand, in urban areas, the number of business travelers is as high as ever, and it is difficult to escape the mood of self-restraint due to the impact of social responsibility risks (e.g., suspension of business operations due to outbreaks of infectious diseases). On the other hand, in urban areas, business travelers are still using the same products as before, and it is difficult to escape the mood of self-restraint due to the impact of social responsibility risks (e.g., suspension of business by a company due to an outbreak of infected cases), which is greater than the actual risks.
However, the "Go To Eat Campaign" is scheduled to begin in October, and since participation is contingent on thorough hygiene management in accordance with the guidelines set forth by each prefecture, restaurants should do whatever it takes to ensure the survival of the Corona disaster. If take-out services are to be implemented, it is necessary to continue to take all possible measures to comply with labeling and other laws and regulations, as well as to take all possible measures to prevent food poisoning.
In addition to restaurants, major fresh confectionery company Fujiya has announced plans to introduce AI-based shipment forecasting as a second wave of initiatives, aiming to respond to real-time changes in store customer traffic by predicting store sales and adjusting factory operations. The entire food industry needs to think outside of the box in utilizing IT and pursuing value-added products.
The first wave of coronas was an unidentified virus that terrified everyone, but as the TV media and other media outlets are daily emphasizing only the number of corona-positive cases, which is contributing to social unrest, everyone is hoping to avoid further economic stagnation. It is important to always check these primary information and take the correct precautions.
We at Marushin will continue to gather information and make proposals that will be of use to our customers, even if only in a small way, and the dawn will surely come.
((Article: Terashima))