Since the beginning of the epidemic in 20 years, all walks of life have been affected to varying degrees, especially the catering industry. There are many restaurants in cities large and small across the country, either posting a note on the transfer, or the rent is due and there is little to talk about. But many small restaurants are always open, and the business is quite good. I'll summarize the following reasons:
First, prices rise, house prices rise, ingredients rise, vegetable prices also rise in price, relatively speaking, there are fewer people who eat, usually can cook will not go out to eat, no time to cook, only to eat outside.
Second, the rent of the large restaurant is expensive, the decoration cost is high, the wages of the hired chef and waiter are also high, the same pepper potato shreds, the small restaurant a plate of about ten pieces, the large restaurant a plate will have twenty or so; white sugar mixed with tomatoes, a small restaurant a plate of ten pieces, the large restaurant is called "snow mountain capping", the first time to eat do not know what dish is called, brought over to see regret to die, a plate of tomatoes spent 38 meters.
Third, with the development of society, people's lifestyles and concepts of life have changed, and many people go out to eat mostly pay attention to affordability, not as good as before, and talk about pomp and circumstance.
Fourth, the chef of the big restaurant is often changed, and the taste of the meal will change, so that the old customers cannot be retained. The owner of the small restaurant is the chef, as long as the restaurant is not compared, the taste will not change.
I don't know if my analysis is correct, welcome to criticize and correct.