The chef, for example, the chef is the most closely related to the inheritance of the dishes, the old firms to train a chef at least 10 years to get out of the master, and now many training courses can be trained to become a "master" in 3 years, the whole society of the quick, quick success, including the unicorn, the parents of their children's expectations of the mentality, the real meaning of the big The real sense of the chef has been a lack of successors.
Similarly, not only the old, even ordinary restaurants are increasingly difficult to recruit waiters, "there is a point of work, no point of work", "limited income, unlimited time", so that catering enterprises and other service industries in the labor force competition is clearly In a disadvantageous position. Coupled with the rising cost of waiters, increasingly eroding their meager profits. The most fatal should be the consumer, along with the penetration of Western food culture, and "fast food" tendency, many young consumers are used to the "packet" type of taste, to the old emphasis on "taste" and "taste". The "taste" and "texture" emphasized by the old firms have lost their appreciation. And the old dishes emphasize the fine workmanship, the freshness of the ingredients and freshly made, kung fu, all of which, with the current "fast food" rhythm of life formed a huge conflict.
Consumers don't buy it, and the legacy has lost its pivot and meaning. Not only that, along with the erosion of the takeaway business on the catering business, the old companies also need to take advantage of the takeaway this expansion of the user, the spread of the brand "east wind", but the old many need to be "ready to eat" dishes are not suitable for takeaways this consumer scenario.
Nowadays, many of the old businesses are no longer the same as they were in the past, and most of the customers who come to spend their money are old people, and even if there are young people, most of them come with their parents. This also means that, for the most consumer power of young people, the old has not found the current market "burst point".
Thus, objectively, the "restricted labor", "restricted consumption scene" and "restricted users" formed the current old survival map is very difficult to overcome How to cross this fence? How to cross these barriers and rejuvenate the vitality of the old firms is becoming a matter of concern.
Zhi Mei Zhai old can keep it is not easy to mention Zhi Mei Zhai, the old Beijing people may think of "four eat fish, bad slice of fish, nine turns of large intestine" and other famous dishes in the capital; think of the Tongzhi years of the south of Jiangnan tributary Lu Fengshi and as the "scholar dish" of the "burnt braised claw tip". The story of "burnt braised claw tip"; Liang Shiqiu's favorite dish "coriander and shredded tripe" and his sentiment that "I can't forget the meal of my life after 50 years"; Chen Duxiu's teaching at Peking University and Cai Yuanpei's letter to him before he taught at Peking University. Before Cai Yuanpei taught at Peking University, he invited Chen Duxiu to a banquet at the Zhimei Zhai, which was a historic moment.
These dishes left on the taste buds of the memory and cultural heritage seems to let the old has a soul and roots, after more than 400 years and not extinguished, can still keep recalling.
However, in the "fast food" and "fast-paced" today, in the face of changes in the consumer environment and rising costs, Zhimei Zhai that year, "shallow water can accommodate the moon, the mountain does not hinder the cloud! "The calm and relaxed seems difficult to continue to maintain.