Due to the increase in coronavirus cases in Hong Kong, street restaurants were banned from serving after 18:00. The practice drew the reaction of Hong Kongers who had to eat out.

Hundreds of thousands of people live in homes without a kitchen in Hong Kong
100 thousands of Hong Kong residents live in shared or no-kitchen flats. For this reason, many people in the city eat at the food stands set up on the streets. When the elderly who cannot cook are included in this number, it is estimated that the number of those affected by the ban is much higher than expected.

People turned to ready-made foods
Due to the ban that has been going on for 8 days, people living in the city turned to ready-made foods in supermarkets and restaurants that provide takeaway services.
The restaurants, which were damaged by the anti-government demonstrations last year, are trying to pay the very high rents in the city while trying to survive the difficulties of the new era.

1 month loss $ 645 million
Hong Kong Restaurant Federation President Simon Wong said that if the ban continued throughout the month, the total loss of revenue for restaurants would be $ 645 million, and many businesses would not survive even with government support.

Nusret Gökçe’s restaurant opened in Boston, USA, was closed on the grounds that the corona virus measures were not followed.
Stating that the restaurant threatens public health and safety, the Boston license board determined that there are people without masks, including those working in the restaurant, and that the tables do not comply with the social distance rule. The final decision on the restaurant, whose activities have been suspended and the license for alcohol has been suspended, will be made after the meeting held today at the municipal board.

Nusret Gökçe, who opened his restaurant in Boston 11 days ago, shared on his Instagram account, regarding the customers at the entrance of the restaurant, “Oh, watch out, Nusr-Et Boston. Thanks Boston ”expressions.
In the post of Nusret Gökçe, it was seen that those who got in the queue did not obey the social distance rules.

At the same time, Nusret Gökçe, one of the leading Instagram phenomena in the world, continues to be mentioned with her posts.

The moments when Nusret, who was seen jumping out of the shower and jumping on the bed in his post promoting the hotel he owned, drew reaction to social media.

Whether Nusret made this act consciously was a matter of debate among his followers. Orkun Ün, the columnist of the daily newspaper Hürriyet, made a striking claim about the crowd in front of Nusret’s shops.

Orkun Ün said, “I could not understand the crowd in front of Nusret’s shops… Hundreds of people who did not listen to the rain and mud were waiting at the door to come in, I was asking how this could happen… I was amazed that there was nothing to be distributed free of charge. Before I wrote the article, I based on solid evidence) There were extras waiting at the doors in Nusret’s branches in Etiler and Nişantaşı ”.

The coronavirus epidemic, which has affected the world, has made great changes in the gastronomy sector with the new normalization process. Mehmet Yalcinkaya, chief of Turkey’s most important new normal ‘new kitchen’ explained. The famous chef also gave advice to small tradesmen in the food and beverage sector. With the new normalization, the transformation in the gastronomy sector increased the rules of attention in the kitchen, the importance of post-production presentations and hygiene began to come to the fore. The moderator of the Masterchef Program, the famous chef Mehmet Yalçınkaya said, “What we are most paying attention to at the moment is the cold chain of the supplier, the sterilization of the production areas, the healthy working of the team and the presentation after production. “We all have degrees in our pockets now.” Chef Mehmet stated that many rules, which are seen as new today, have been implemented for a long time because our country is a tourism country, and said, “We are lucky to be a tourism country. We already had some preparations. More big businesses fit These standards are now also applied in our small restaurants. Our industry has been deeply affected. Everyone’s costs have risen. We look at the sterilization suitability of production areas. Then we ensure that our employees work in a healthy way and start production. We increased our attention rules in the kitchen. Apart from that, the most important thing is the post-production presentation. Huge changes have also been made here. We no longer provide any menu, menus are read with the barcode system. Forks and knives are served in a manner suitable for sterilization. Disinfectants were placed at the entrances of each restaurant. Everyone in the industry now has to carry a degree in their pocket. While serving meals to the guests, we take care to serve them at the temperature specified by our experts and teachers. “After that, especially in the catering sector, the thermobox system will be switched to,” said Yalçınkaya, “The product put into the thermoboxes does not lose heat even if it waits for hours and is transported in a sterilized environment. “We tell the companies we consult to buy a thermobox system if they want to protect cold or hot products.”