I wanted to open a teppanyaki restaurant, where there was a round teppanyaki plate in the middle of

Updated on Restaurant 2024-09-22
3 answers
  1. Anonymous users2024-01-24

    1.Analyze the spending power of people in the vicinity.

    2.Location. 3.Soft opening.

    4.Profit.

  2. Anonymous users2024-01-23

    It's good, but you have to find a good address, and you have to investigate.

  3. Anonymous users2024-01-22

    Isn't it a bit like Korean barbecue?

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I have been engaged in the teppanyaki industry for six years, proficient in French, Japanese-style teppanyaki, good at fancy teppanyaki, Dayu must not join, it is too low-end too popular, self-created brand is the best, I personally think that your first plan is feasible, more promising for development, teppanyaki positioning is too low-end to do a good job in quality. Hope it helps.

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You have to smoke at the top of every table, and that's not what I'm doing, but it's similar, and it's not like the house is full of smoke, and the smoke is not dispersed above each table, and it's more concentrated, and it's easy to absorb, and when it's spread, it's not easy to smoke.

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I've been running a teppanyaki restaurant for three years. Business is doing okay. The per capita consumption is about 100. Ten iron plates. The monthly turnover is about 300,000. It is a one-piece teppanyaki equipment of Zhiming Company. I haven't had any problems with it so far. >>>More

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Now there are iron plate masters everywhere, and you can find them everywhere.

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If the teppanyaki is good, there will be a lot of people to eat, and steak is a Western food after all, and there are restrictions on the number of people who can dine.