Secondly, can have a "queuing" effect in the low-end of the restaurant general taste are very good or very special high-end restaurant
Hall is generally mainly rely on the environment, the compulsion and some details of the taste of course, can not be too bad
Finally, from the fame point of view, the low-end is generally rely on food characteristics and taste in the vicinity of the neighborhood.
Lastly, in terms of reputation, low-end and middle-end restaurants usually rely on the characteristics and flavors of their food to develop a reputation in their neighborhood or city. For example, if you want to eat cold skin in a certain place, locals will tell you that XXX's cold skin is the best, and the queue for Liu's Beef on Huimin Street in Xi'an is so long that it can stretch out into the street.
The best hotels in the city, such as XXX, and XXX's steak is the most tender in the city.
So, the elements that create a queue are speciality and fame
If you want to get fame quickly, you can invest in advertisements, flyers, posters, bus spray paint, etc.
A couple of years ago, one of my classmates went to visit me, and he saw on the side of the bus a bus that was spray-painted with the name of the restaurant, and he saw a bus that was spray-painted with the name of the restaurant. The bus side was spray painted with an XXX Family Sea Bowl Bone Noodles
(the name should be unique and enticing), so he had to drive half an hour and queue up for half an hour to eat the noodles, and of course the taste of the noodles wasn't
wrong
Fame is like a snowball, you maintain consistent quality, your character and taste will eventually make your fame
grow