The so-called stalls then is to price to win this is you and star hotel seafood restaurant is the fundamental difference. Go to the stalls to eat seafood consumers will not pay attention to the environment decoration, but clean and tidy is the most critical and the most basic elements.
Patty stall" is a word from Guangdong that refers to an open and simple place for the public to eat. However, the term is probably a relic of ancient corruption.
According to discovered menus from the Southern Song court, even meat was not available every day in the palace. Sometimes, the palace attendants just pay out of their own pockets, invited the emperor, nobles and ministers to eat. All of a sudden even formed a trend, because it is taking turns to treat, queuing up on duty, known as "row when".
In the beginning, of course, out of their own pockets or to find a place to reimbursement, to the time of Emperor Li Zong of Song Dynasty, began to get the central and all levels of financial treasury reimbursement. Chen Zongli, the Guangdong provincial governor, was transferred to the Privy Council, a senior assistant to the commander-in-chief from the military region, and was very unhappy to see this kind of "corruption" phenomenon.
First, the subordinate invited the superior to dinner, there are only two purposes, one is in the reimbursement of the difference between a little bit of oil and water, and one is to draw close to the relationship, so it should be prohibited "row when" this phenomenon. However, the report was submitted, but there was no result. The people who eat and drink see nothing, naturally eat more vigorously, and also began not limited to eat and drink this kind of low-level consumption.
Secondly, "Pai Dang" was introduced to the people and became a simple, cheap and popular form of consumption. Because it was often located on the street, with a large number of tables and chairs, and at the same time, the Cantonese often call the stalls "stalls" or "stalls", and also transformed into the "stalls".
Third, the operation of seafood stalls to show their own store dishes and seafood to guests to see, is also one of the key points, the operator can do in front of the restaurant on the side of the seafood pool or more simply is each variety of individual tanks to raise up, so that guests to see the dishes to order, partly because the majority of guests only recognize the most basic common varieties of seafood, to show them can let them see fresh! Goods can also increase consumption. Let the guests see the food ordering is also the most basic stalls.
Fourth, the chef is also one of the key elements of the business. Operators can be based on but the ground, by two seafood chef, and then attached to two with homemade local flavors chef. In fact, guests eat seafood really is to eat a fresh, not just seafood fresh and psychological fresh. If the light is only seafood, I believe that most consumers will have a spend a lot of money to eat feel but not eaten like.