Receipt of information for the 12th issue of the catering private Q&A|Cultivating regular fans/launching a weekly menu/delivering stewed and braised stew, the way to survive in Chinese restaurants under the epidemic

Yesterday, our [12th issue of private dining and enjoyment] online free Chinese lecture invited Co-founder Cosmo of the food squad to talk to the restaurant ownersLee Kum Kee has 30 years of first-line back-cooking experience, and Fred Wang, an American senior chef consultant who is born in Shandong cuisine and is proficient in northern cuisine and pasta dishes.Answered a series of real questions from Chinese restaurant owners: The group buying platform has a high commission rate and the individual customers are not fixed. Should I transform into a group buying platform supplier?How to make takeaways to capture the taste of customers?Is now a good time to open a new store?What are the recruitment channels?

Lecture playback link

For the first time to understand the North American catering industry information, please continue to pay attention to our public number!

If you have more questions or need help, you can participate in regular online Q & A seminars for free. Please add customer service WeChat.

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