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Anonymous users2024-01-23I think the most important thing in catering is not money and geographical location, but two words Characteristics, whether you do service or your dishes must have their own characteristics, especially the dishes must have one or two specialties that can make others eat and want to eat next time, if a restaurant is not distinctive, I advise you not to open, that is not a long-term thing.
Go to the industrial and commercial bureau to go through the formalities, and the staff there will tell you what you need to do, and you will also have to find a professional chef and tea master.
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