Social issues and employee welfare. We deeply care the interests and rights of our employees. We have established and improved career development channels and talent training systems to facilitate the self-growth of employees and create a pragmatic, innovative and diligent working atmosphere. We adhere to equal recruitment principles and provide our employees trainings on a regular basis. Our talent development center provides extensive on-job training to our employees. We strive to provide a safe, secure and comfortable dining environment for customers and a safe working environment for our employees. We have implemented the food safety management system, restaurant food cross-pollution prevention procedures, restaurant waste management system, restaurant chemical management system, restaurant cleaning and disinfection procedures, epidemic prevention management measures, personal hygiene and health management system, fire safety system, and other safety management systems. Our learning platform provides clear guidance on various occupational andrestaurant safety matters, and our restaurant staff is required to receive relevant trainings before taking office and to follow such guidance in daily practice. Our learning content comprises: (i) the logistics involved in our restaurants’ daily operation for our employees to understand their roles and responsibilities; (ii) applicable articles provided in the Food Safety Law of the People’s Republic China (《中華人民共和國食品安全法》) regarding food production and business operation for our kitchen staff to follow in daily operations; and (iii) daily, weekly and monthly records of inspection, such as dish inspection, food safety inspection, restaurant security inspection, property safety inspection, restaurant staff ’s antiseptic mask inspections, four pests control inspection, chemical management inspection, equipment inspection and so forth. To ensure food safety, we have established a series of protocols for better inventory management and monitoring. We have developed the “Nationwide Restaurants – Quality Card”, which comprises a list of inventories stocked in our restaurant kitchens and their expiration dates to facilitate better management of the inventories in our restaurants. During the Track Record Period and up to the Latest Practicable Date, we had not encountered any material food safety and workplace safety incidents. The material equipment and machinery at our restaurants are subject to periodical cleaning and maintenance from time to time and our employees are required to complete training programs that increase their consciousness of safety in the workplace. Generally, our material equipment and machinery at restaurants are maintained by manufacturers on a periodic basis. During the Track Record Period and up to the Latest Practicable Date, we had not encountered any material workplace safety incidents.