按照郑志晖的规划,占好地方扩大规模是一切的前提,其他部分会慢慢补充。卖云吞的“吞云小莳”是“含着银汤匙”出生的,2010年创立时就直接拿到了A轮投资,开到快30家店时已经完成了第三轮融资。餐饮这行的创业者,多是端盘子、熬年头的苦出身。与他们相比,创始人郑志晖承认,吞云小莳的先天条件太好,“都没有可以参照的对象”。 According to Cheng Zhihui’s plan, accounting for a good place to expand the scale of all the premises, the rest will be added slowly. “Buy cloud small chasing ” is “containing silver spoon ” was born in 2010 when it was created directly to the A round of investment, opened to fast 30 stores have completed the third round of financing . Entrepreneurs in this line of catering, mostly end dishes, boil for the first year of bitter origin. Compared with them, founder Cheng Chih-hui admits that the innate conditions for swallowing the cloud are so good that “there is no object that can be referred to.”