-
Anonymous users2024-01-24The initial investment is relatively large, mainly with a few iron plates, the labor cost is relatively large, raw fish sushi, all have to be added, there are many types, and the guests are more comprehensive, so you don't need to ask me.
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.
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.
1.Analyze the spending power of people in the vicinity.
2.Location. 3.Soft opening. >>>More
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
Now there are iron plate masters everywhere, and you can find them everywhere.