In my observation in the UK (I've been studying and working in the UK for 4 or 5 years now), there are 2 main modes of business for Chinese food: in-store catering; and takeaway. If you want to do business with foreigners, then your strategy is how to cater to foreigners' tastes and dining habits. If you are mainly doing Chinese business, then you have to consider the main tastes and dining habits and spending power of the Chinese community in your area.

The more difficult aspect of human resources is recruiting a chef. The skill of the chef is directly related to the success of your business. Even if your marketing strategy is perfect, you can't make good food.

The most difficult aspect of marketing is to get out of the regionalization, frankly speaking, is the brand and word-of-mouth promotion, now there are a lot of Chinese restaurants in the United Kingdom, the competition is very fierce, and some of the larger restaurants in the region have a lot of fixed customer groups.

The most difficult aspect of operations and management is adapting to the UK's legal and management systems (labor hiring and site leasing). The legal documents you need to run a business are very different from those in China, and the costs incurred in leasing or purchasing a venue are also different from those in China.

Your question is too general to be answered in detail, so if you think of something more specific, feel free to follow up

Big Bear