餐飲業料黃金周生意逾30億元The catering industry is expected to have over 3 billion yuan in business during the Golden Week
香港餐飲聯業協會會長黃家和表示，中秋三日業界生意已近10億元，估計中秋至黃金周生意額有機會超過30億元，平均每日約2.5億元，中式酒樓整體升10%至15%。零售方面，有化妝品連鎖店預計黃金周有高雙位數增長。Huang Jiahe, president of the Hong Kong Catering Industry Association, stated that business during the three-day Mid-Autumn Festival has already approached 1 billion HKD, and it is estimated that business from the Mid-Autumn Festival to the Golden Week may exceed 3 billion HKD, averaging about 250 million HKD per day, with overall Chinese restaurants increasing by 10% to 15%. In retail, some cosmetics chain stores expect high double-digit growth during the Golden Week.
Today (Oct. 1) marks the first day of the National Day Golden Week, with a large number of tourists travelling to Hong Kong. Timothy Chui, Executive Director of the Hong Kong Tourism Promotion Association, said on a radio programme that since the Mid-Autumn Festival (Sep. 25), many mainland visitors have been arriving in Hong Kong gradually. Coupled with the recent lantern carnival in Victoria Park being widely shared on mainland social media, many mainland tourists have been drawn to the city. This year's extended Golden Week has seen noticeably more visitors to Hong Kong than in previous years, and it is believed that the local tourism industry and related sectors will benefit.
Chui continued that Hong Kong is believed to have reshaped its image as a "fun" destination with diverse experiences after the pandemic, and that service standards in the service industry have improved over the past few years, attracting more customers. He added that some mainland companies encourage employees to "create" their own holidays, so travellers do not have to concentrate their trips on National Day itself. In addition, unfavourable weather in nearby regions such as Thailand has also drawn mainland tourists to the Greater Bay Area.
He also noted that during the Golden Week, some hotels have seen occupancy rates exceed 90%, with most visitors staying about two nights. Hotel room rates have risen slightly by about 10% to 20% compared with usual times, which he considered reasonable given the higher demand during the long holiday.
On the catering front, Simon Wong, President of the Hong Kong Federation of Restaurants and Related Trades, said the industry recorded nearly HK$1 billion in business during the Mid-Autumn Festival, a considerable year-on-year increase. He believes that from Mid-Autumn to the Golden Week period, business turnover could exceed HK$3 billion, averaging about HK$250 million per day, with Chinese restaurants overall expected to see a 10% to 15% rise.
Wong said that Chinese restaurants had faced difficulties in the past, but during the National Day period there are also many community activities, and many in the industry have reported ideal business during Mid-Autumn. He noted a clear increase in the spending power of Hong Kong residents recently, estimating that the many festive activities have boosted the festive atmosphere and encouraged residents to go out and spend.
He also observed that the cost-performance ratio of consumption in Shenzhen and other neighbouring Greater Bay Area cities is gradually catching up with Hong Kong, which he believes has led many Hong Kong residents, especially middle-aged people, to spend more time and money in the city. He said the most important thing for Hong Kong restaurants is to improve food and service quality and to do good promotion.
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Today (Oct. 1) is the first day of the National Day Golden Week, and a large number of tourists are traveling to Hong Kong. Timothy Chui, Executive Director of the Hong Kong Tourism Promotion Association, said on a radio program that since the Mid-Autumn Festival (Sep. 25), many mainland visitors have gradually arrived in Hong Kong. In addition, with the recent lantern carnival in Victoria Park being widely shared on mainland social media, many mainland tourists are attracted to the city. This year's extended Golden Week has seen significantly more visitors to Hong Kong than in previous years, and it is believed that the local tourism industry and related sectors will benefit.
Chui continued that Hong Kong is believed to have reshaped its image as a 'fun' destination with diverse experiences after the pandemic, and that service standards in the service industry have improved over the past few years, attracting more customers. He added that some mainland companies encourage employees to 'create' their own holidays, so travelers do not have to concentrate their trips on National Day itself. In addition, unfavorable weather in nearby regions such as Thailand has also drawn mainland tourists to the Greater Bay Area.
He also noted that during the Golden Week, some hotels have seen occupancy rates exceed 90%, with most visitors staying about two nights. Hotel room rates have risen slightly by about 10% to 20% compared with usual times, which he considered reasonable given the higher demand during the long holiday.
On the catering front, Simon Wong, President of the Hong Kong Federation of Restaurants and Related Trades, said that the industry recorded nearly HK$1 billion in business during the Mid-Autumn Festival, a significant year-on-year increase. He believes that from the Mid-Autumn Festival to the Golden Week period, business turnover could exceed HK$3 billion, averaging about HK$250 million per day, with Chinese restaurants as a whole expected to see a 10% to 15% rise.
Wong said that Chinese restaurants had faced difficulties in the past, but during the National Day period, there are also many community activities, and many in the industry have reported ideal business during the Mid-Autumn Festival. He noted a clear increase in the spending power of Hong Kong residents recently, estimating that the many festive activities have boosted the festive atmosphere and encouraged residents to go out and spend.
He also observed that the cost-performance ratio of consumption in Shenzhen and other neighboring cities in the Greater Bay Area is gradually catching up with Hong Kong, which he believes has led many Hong Kong residents, especially middle-aged people, to spend more time and money in the city. He said the most important thing for Hong Kong restaurants is to improve the quality of food and service and to promote effectively.
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原文出處：Source: 點新聞 ↗