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Anonymous users2024-01-24All the functional areas can be simplified, the areas can be shared, with zero-hour renovation furniture, such as beds and sofas, can be put away furniture.
Mend the wall for half a day. If you brush the paint, wait two days for it to dry before brushing. If the weather is good, it is best to wait a few days. If the wall is not dry. Paint is prone to cracking.
If there is a classified control switch in the switch box at home, first check that the switch box is tripped. If there is no classification control, it should be that the wiring into the kitchen is broken or the joints are loose.
Try to do more hierarchical design, try to make reasonable use of space, it is recommended to find a better decoration company, they will make a reasonable plan according to your actual situation.
1. Renovate floor tiles.
2. Renovate the walls. >>>More
I'm happy to answer for you, let's talk about the risk first, first of all, the rent, the rent of a small restaurant is about 100,000 a year, and the medium-sized restaurant is more than 100,000 yuan, and now the restaurant is generally opened by others, because of some reasons not to open and then transfer out, and the transfer fee depends on the restaurant's "location", "flow" and "repeat customers" and the top, small restaurants are generally below 100,000, medium-sized restaurants will be higher, down is, redecoration will cost some money, find a chef waiter with a dishman, each person a few thousand yuan a month, Adding up is a lot of money, the most important thing is that there may not be many customers when you first open, you may lose money, and you don't know if you make money, so there is a big risk, if you don't make money, you will lose a lot in a month, unless you have strong financial resources, you are not afraid of losing money, or you will lose a lot in less than a year, so you must be cautious when opening a restaurant, try to open a small restaurant at the beginning and take it slowly, as for the operation, first of all, you must be an expert, and then it depends on what type of restaurant you are opening, and then go to learn to operate and go to other restaurants to investigate, For example, the process, the taste, how other restaurants are run, don't be impulsive