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Why is the water in the restaurant stove always running?
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A sushi master teaches you how to make the perfect salmon roll: insider tips from a sushi restaurant
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Bakery sells expired food, employee reports and is fired
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Monkey Brother's second-hand catering equipment warehouse, leading Beijing Jingqi Intelligent Manufa
20 yuan filled a big bucket #牛杂现场#牛杂# record the life of setting up a stall
The difference between old and new customers: precisely target old customers, and broadly engage new
Rice with lard
When you encounter malicious price cuts from your peers, here are two ways to deal with it.
When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen
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How to divide the shares among three people? If you don't make it clear at the beginning, you will d
I am Da Yu, and I run a beef offal stall in Guangzhou. Do you think beef offal is easy to sell? #牛杂#
Girls with cold hands and feet should also eat more pork trotters and ginger during confinement.
What did the barbecue restaurant do?
Why do restaurants have so many hidden charges nowadays? I’m really impressed!
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How can Saizeriya, the Shaxian of Western cuisine, be so cheap? [Food Record x Hot Man]
Techniques for Offering Complimentary Dishes in Dining
Shandong's Big Sister's Extravagant Wedding Banquet with 500 Yuan Worth of Dishes
As soon as this dish hits the table, the rice will be swept clean. Rice-stealing red minced pork—her
How did Shaxian snacks conquer the Chinese and become the king of fast food? [Food Records]
It’s not that male models are too expensive, but Haidilao is more cost-effective.