First, it has become a trend for restaurants with high cost performance, delicious food, good environment and good location to do small things and fine things, because it is very important for catering businesses to invest less, use less labor and risk less when opening stores. First you have to survive, then you can talk about development. On the other hand, for consumers, due to the impact of the epidemic, everyone's consumption has now become rational. You can also simply understand it as consumption degradation. Or to put it more popularly, everyone doesn't have much money to eat out. Therefore, consumers will rationally choose those small shops and small shop models that are cost-effective and delicious.

Second, make a store that can replicate standardization. Because for catering businesses, it can reduce product costs, reduce labor costs and improve the stability of dishes. If you want to be big, you must meet two preconditions. The first is that it can be standardized, and the second is that it can be copied, otherwise your store will never be able to do it, and the reason why small stores can't do it. That is, for customers, it is simple, fast, cheap and time-saving, which is more in line with the needs of young people.

Third, a store that makes healthy eating. As the post-90s and post-90s gradually become the main consumers, you will find that they not only pay attention to the taste, but also pay attention to whether the ingredients of this thing are fresh and healthy. Why do many time-honored restaurants add so many ingredients? Anyone who has done catering knows that it is to cover up the stale ingredients. Young consumers nowadays are very picky. What he wants to eat is healthy and fresh ingredients. This is a trend. It is very important for products to return to the essence, because it is ultimately up to taste to retain customers.

I hope the answer of the brand Fukacha Iron Plate Beef Burger can help you, and I wish you a happy life ~