Why are time-honored restaurants becoming more and more difficult to make?

Time-honored restaurants earn so much money, why don't young people want to pass it on?

First, the "burden" of innovation is too heavy. Time-honored enterprises generally have their own flagship products, and the products and brands are deeply tied and achieve each other. However, how to adapt the products born in the era of material scarcity to the new consumption environment is a problem that time-honored enterprises must face. Take time-honored foods as an example, the classic products are often high in oil and sugar, and it is increasingly difficult to adapt to the tastes of young people. When developing new products, we are faced with the burden of "being authentic", worrying about losing old customers and wooing young people.

Second, market development "has no ambition". We found that some time-honored enterprises are used to "coming here with a name" but don't pay attention to "flourishing". An old brand interviewed by the reporter is very famous at home and abroad, and foreigners are full of praise when they come to the store to taste it. There are photos of celebrities from all over the world in the shop. Some overseas Chinese will place orders from overseas every holiday. However, over the years, enterprises rarely take the initiative to go out and explore overseas markets.

Third, the operating mechanism is "inflexible". A reporter visited and found that many time-honored brand leaders bluntly said that some time-honored restaurants are conservative in pioneering and innovating, while private enterprises face some practical difficulties in their operations, which also makes it difficult for time-honored brands to forge ahead. This is also a factor that young people are unwilling to pass on.