for the time-honored enterprises, how to pass on the dishes with hundreds of years of history is becoming a difficult topic.

behind this topic, it reflects the rapid changes of the whole society: labor problems, consumption tendency problems, etc., which are surrounded by a small environment composed of chefs, waiters and consumers and pushed to the inheritors of time-honored brands together.

Take chefs as an example. Chefs are the closest link in the inheritance of dishes. In the past, it took at least 11 years to train a chef in an old brand, but now many quick training courses can be trained to be "masters" in three years. The whole society has been accelerated, eager for quick success, including the only child, and parents' attitude towards their children's ambitions, and so on. There are no successors in the true sense.

Similarly, not only time-honored brands, but also ordinary restaurants are increasingly difficult to recruit waiters. "There is a working point, but no working point" and "limited income and unlimited time" make catering enterprises and other service industries obviously at a disadvantage in labor competition. Coupled with the rising cost of waiters, it is eroding its meager profits.

The most fatal thing should be consumers. With the infiltration of western food culture and the tendency of "fast food", many young consumers are accustomed to the taste of "material package" and have lost their appreciation of the "taste" and "taste" emphasized by time-honored brands. The time-honored dishes emphasize the meticulous use of labor, the freshness of materials, the ready-made and hard work, all of which have formed a huge conflict with the current "fast-food" life rhythm. Consumers don't buy it, which makes the inheritance lose its fulcrum and significance.

not only that, but with the erosion of take-away business on catering business, time-honored enterprises also need to catch up with take-away to expand users and spread the brand's "east wind", but many time-honored dishes that need to be "cooked and eaten now" are not suitable for the consumption scene of take-away.

nowadays, many time-honored enterprises are no longer "crowded" as they used to be. Most of the customers who come to spend money are elderly people. Even if there are young people, most of them come with their parents. This also means that for the most consuming young people, the old brand has not found the "explosion point" of the current market.

As a result, objectively, "restricted employment", "restricted consumption scene" and "restricted users" have formed an insurmountable barrier in the existing map of time-honored brands. How to cross this barrier and revitalize the vitality of the old brand is becoming a problem worthy of people's attention.