Nine departments issued guidance to promote high-quality development of the catering industry
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According to the website of the Ministry of Commerce, recently, with the approval of the State Council, nine departments including the Ministry of Commerce jointly issued the “Guiding Opinions on Promoting the High-Quality Development of the Catering Industry” (hereinafter referred to as the “Guiding Opinions”).
Revenue from the catering industry accounts for more than 10% of total retail sales of consumer goods. It is an important area to promote consumption, benefit people’s livelihood, and stabilize employment. It is also an important carrier for inheriting and spreading China’s excellent traditional culture.
The person in charge of the Department of Trade in Services of the Ministry of Commerce said that my country’s catering industry will recover significantly in 2023, with national catering revenue reaching 5.29 trillion yuan, a year-on-year increase of 20.4%, and an increase of 13.2% compared with 2019 before the epidemic. But at the same time, the quality and structure of catering service supply are still difficult to meet the people’s growing needs for a better life. Problems such as extensive development methods, weak safety foundations, and poor development environments still exist. Policies and measures are urgently needed to promote high-quality development of the catering industry.
The “Guiding Opinions” take high-quality development as the theme and deepen the supply-side structural reform as the main line to promote the improvement of catering service quality, inherit and develop China’s excellent catering culture, further release the potential of catering consumption, and better meet the people’s needs for a better life.
The “Guiding Opinions” mainly propose 22 specific policy measures from 7 aspects. The first is to improve the quality of catering services. Implement the “four most stringent” requirements for food safety and improve food safety levels in terms of raw material access, supply chain and end-of-line supervision. Support catering skills training and strengthen talent cultivation in the catering field from aspects such as professional setting, school-enterprise cooperation, labor branding, and skills competitions. In line with the needs of industry development, the catering industry standard system should be improved and the standards should play a guiding and normative role.
The second is to innovate catering consumption scenarios. Optimize the catering supply structure, cultivate and identify a number of Chinese food streets, develop community catering and elderly meal assistance services, and promote the integration and innovation of business formats. Support the development of rural leisure catering by promoting the sinking of catering enterprises, supporting returnees to start their own businesses in rural areas, and improving supporting industries and facilities. Encourage all localities to create “famous gourmet villages” and “famous gourmet towns” according to local conditions. Encourage local governments to cultivate a cooperation platform for the entire industry chain of the catering industry and a platform for promoting consumption.
The third is to enhance the development momentum of the catering industry. Develop “digital + catering” and create a benign ecosystem where the platform and merchants develop symbiotically. Implement regional catering brand cultivation projects and cultivate well-known catering brands. Strengthen the protection of intellectual property rights. Support the branding and standardized development of snack companies, and cultivate specialty snack industry clusters and development bases.
The fourth is to promote excellent catering culture. Propose tasks and measures from the aspects of catering culture research, inheritance, intangible cultural heritage protection, cultural promotion, exchanges and cooperation, etc., to enhance the international influence of Chinese catering. Support catering companies to actively explore overseas markets and promote the “going out” of Chinese chefs, raw materials and accessories.
The fifth is to promote green development. Strengthen anti-food waste supervision and law enforcement and industry self-discipline, strengthen publicity and guidance, cultivate catering conservation demonstration units, and promote catering companies and takeaway platforms to reduce catering waste. Support energy-saving and environmentally friendly transformation and source reduction of food waste. Promote healthy and nutritious meals.
Sixth, optimize the business environment of the catering industry. Standardize and clean up enterprise-related charges. Improve the bank-enterprise docking mechanism to support catering companies in financing through credit loans, intellectual property pledges, domestic and overseas listings, and the issuance of credit bonds. Encourage all localities to optimize the handling processes of food operations, advertising and promotions and other matters based on actual conditions, and further standardize grassroots supervision and law enforcement. Maintain business order and investigate and deal with violations of regulations in the catering field such as unfair competition and infringement of consumer rights in accordance with the law.
Seventh, strengthen organizational guarantees. All localities are required to establish a working mechanism for the high-quality development of the catering industry based on actual conditions and promote relevant work to achieve practical results. Effectively strengthen production safety management and consolidate the responsibilities of business entities. Strengthen statistical monitoring and analysis of the catering industry. Enhance the sense of professional honor among employees and create a good social atmosphere for the development of the industry.
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