为无堂食外卖立规矩（纵横）

Core Points - The rise of "no-dine-in takeout" restaurants presents cost-saving and operational advantages, but raises concerns about food safety and hygiene due to their hidden nature and lack of regulation [1] - Local governments are exploring solutions, such as Chongqing's establishment of service standards for no-dine-in takeout and Zhejiang's implementation of a group management model for these businesses [1][2] - The collaborative model between government and market stakeholders aims to enhance food safety, improve consumer confidence, and address public concerns effectively [2] Summary by Sections - Industry Overview - No-dine-in takeout restaurants operate with a single kitchen and often lack visibility, leading to consumer concerns about hygiene and food safety [1] - Government Initiatives - Chongqing has introduced a group standard for no-dine-in takeout services to ensure safety and hygiene [1] - Zhejiang is promoting a group management model to consolidate scattered no-dine-in takeout businesses into regulated zones, with 161 such zones identified for standardization by year-end [1][2] - Market Collaboration - The model encourages cooperation between government, professional operators, and merchants, fostering a shared responsibility for food safety and compliance [2] - This approach aims to activate consumer confidence and address food safety issues through innovative governance [2]