The so-called food stalls win by price, which is the fundamental difference between you and star-rated hotel seafood restaurants. Consumers who go to food stalls to eat seafood will not pay attention to environmental decoration, but cleanliness is the most critical and basic element.
"Food stall" is a word from Guangdong, which refers to an open and simple public dining place. However, this term is probably a relic of ancient corruption.
According to the textual research of the palace menu discovered in the Southern Song Dynasty, there is not even meat in the palace every day. Sometimes, court attendants pay for their own meals and invite emperors, nobles and ministers. It suddenly became an atmosphere. Because it takes turns to treat guests and queue up for duty, it is called "queuing".
Of course, I paid for it myself or found a place to reimburse it. When I arrived in Song Lizong, I began to get it from the central treasury and all levels of finance. At that time, the manager of Guangdong, Chen, was transferred to the Privy Council to sign a contract, that is, from the commander of the military region to the high command as a senior assistant. Seeing this "corruption" phenomenon, he was very dissatisfied.
First, there are two purposes for subordinates to invite their superiors to dinner. One is to earn some money to eat the difference of reimbursement, and the other is to win over the relationship. Therefore, this phenomenon should be banned. But when the report was submitted, there was no result. People who eat and drink seem to be fine, and naturally eat more vigorously, and are not limited to low-level consumption such as eating and drinking.
Second, "partner" was introduced to the people and became a simple, cheap and popular consumption form. Because it is often located on the street, there are many tables, chairs and benches. At the same time, Cantonese people often refer to street stalls as "stalls" or "stalls", which further becomes "stalls".
Thirdly, showing the dishes and seafood in your store to the guests is also one of the key points of operating seafood stalls. Operators can put seafood pool in front of the restaurant or simply keep each variety in a separate water tank, so that guests can watch the dishes and order. Part of the reason is that most guests only know the most basic and common seafood varieties, and displaying them can let them see fresh goods and increase consumption. Let the guests see the dishes, and ordering food is also the most basic.
Fourth, the chef's equipment is also one of the key elements of business. Operators can choose two seafood chefs first and then two chefs with local tastes according to Dan's situation. In fact, when guests eat seafood, they really want something fresh, not only the freshness of seafood, but also the psychological freshness. If you just cook seafood, I believe most consumers will feel that they have spent a lot of money to eat, but they are not satisfied.