One is the food, and the other is the time period.

It is suggested to adopt a gradual transition method.

Can better avoid risks.

Not only a small part of the dishes in Hong Kong-style seafood stalls.

Include in your current menu.

And promote sales.

So as to know the customer's acceptance of the dishes.

During this period of time

Only extend the business hours to test it.

And carefully calculate the hourly break-even point.

To determine whether the time period is acceptable to the customer.

In addition, summer is the season of gears.

It is recommended to do it before summer.

good luck