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和日益繁多的菜品品类一样,餐厅的经营模式也正在发生着翻天覆地的变化。20多年前,下馆子是一种带有鲜明表征意味的行为艺术,带有着跃跃然庆祝和欢乐的调子。我生活的那个小城,餐馆不少,可从第一家到第十家一路吃下来,除了口味咸淡稍有差别之外,无论店面、装修、服务、营业时间、菜品、售卖价格都几乎趋同。那个时代里,盘子里的东西是核心竞争力,决定着餐馆老板的幸福指数。20多年后,下馆子依然是一种行为艺术,传达的内容除了庆祝的情绪之外,
As with the growing variety of food products, restaurant business model is undergoing earth-shaking changes. More than 20 years ago, getting off the restaurant was a performance art with a distinctive sign of meaning, with a fantastic tone of celebration and joy. I live in a small town, a lot of restaurants, from the first to the tenth all the way to eat, in addition to a slight difference between taste salty, regardless of store, decoration, service, business hours, dishes, selling prices are almost the same . In that era, what was in the plate was the core competence that determined the happiness index of the restaurant owner. More than 20 years later, the restaurant is still a performance art, to convey the content in addition to celebration of emotions,