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Anonymous users2024-01-23Low-cost economies of scale.
Product design. The dishes of low-cost tea restaurants are comprehensive cuisines, and there are always some dishes that are not so profitable, and the prices of the dishes that everyone eats are relatively low, which is used to attract customers. These popular dishes are much different from other restaurants, basically the cost price, and the price of general catering is at least multiplied by two.
2.Economies of scale.
In the process of growing bigger, the demand will go up, and the cost will go down.
3.Product design.
A kind of niche, the product will be reduced to half, there are 80 dishes in the on-site control, constantly replace it, small restaurants, the dish system has also been reduced, but the efficiency is higher, a restaurant only uses less than 40 people before and after, such a model we think will continue to scrutinize with the development of society, the equality of personnel to achieve higher, wages will definitely rise, but the equality of people is the most important, to make the equality of efficiency, this is a green tea I am constantly advancing, constantly trying new variables.
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The type of restaurant, Jiangfan's unique Zhejiang cuisine, is suitable for couples dating, family gatherings, friends dinners, leisure rest, and casual eating. Special services: Lu Yuan can be swiped by card, there are private rooms, online menus are available, and afternoon tea is available.
The green tea restaurant was eaten when I went to play with my eldest brother to Tiger Run, and both of them were hungry. The farmer grilled fish, the eldest brother loves to eat it very much, and I also think it is very fresh and delicious, and there are quite a lot of fabrics in it. Lemon grapefruit juice is also this taste, flame shrimp is salty, and everything else is fine.