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
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