"Meeting the needs of employees is the direction of our efforts," said Li Jianpeng, logistics chef. In order to ensure the smooth resumption of work of the company's employees, chef Li Jianpeng and two other chefs arrived in Shanghai in advance. First, they thoroughly cleaned and disinfected all corners of the canteen and prepared for construction. They knew that although the number of diners was small, the dining quality could not be reduced. The three people carefully mix dishes every day and strive to be fresh and delicious without duplicate samples; Considering that some employees did not leave Shanghai and could not buy staple food steamed bread, the three took the initiative to work overtime to reserve enough steamed bread for the left behind personnel. With the acceleration of the pace of returning to work, the number of diners gradually increased. The three of them insisted on their posts and guaranteed the quality and quantity of four meals a day, which solved the worries of employees.