What is the difficulty of the old restaurant?

Take the chef as an example. Chef is the closest link in the inheritance of dishes. In the past, it took at least 10 years to train a chef in an old brand, but now many crash courses can be trained into "masters" in three years. The whole society has been accelerated, eager for quick success and instant benefit, including the only child, and parents' attitude towards their children's ambitions. There is no real successor.

Similarly, not only old brands, but also ordinary restaurants are increasingly difficult to recruit waiters. "There is a workplace, no workplace" and "limited income, unlimited time" make catering enterprises and other service industries obviously at a disadvantage in labor competition. Coupled with the rising cost of waiters, it is eroding its meager profits.

Consumers should be the most deadly. With the infiltration of western food culture and the tendency of "fast food", many young consumers are accustomed to the taste of "material package" and lose their appreciation of the "taste" and "taste" emphasized by time-honored brands. Time-honored dishes emphasize the meticulous use of labor, fresh, ready-made and hard materials, which have formed a huge conflict with the current "fast food" life rhythm. Consumers don't buy it, which makes the inheritance lose its fulcrum and significance.

Not only that, with the erosion of take-away business on catering business, time-honored enterprises also need to catch up with take-away as the "east wind" to expand users and spread brands, but many time-honored dishes that need to be "cooked and eaten now" are not suitable for the consumption scene of take-away.

Now many time-honored enterprises are no longer "crowded" in those days, and most of the customers who come to spend are elderly people. Even if there are young people, most of them come with their parents. This also means that for the most consuming young people, the old brand has not found the "explosion point" of the current market.