Why is the water in the restaurant stove always running?

One Store Saves an Entire Mall! Is Self-Service Seafood Hot Pot About to Take Off?

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Membership service

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Film & TV: A guest orders the next dish—ingredients cost hundreds of thousands, yet the head chef in

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If I were a restaurant owner 3….

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A shop that’s been around for a lifetime—stepping in to save it all for the kids; in the livestream,

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A "State Banquet" from the banks of the Songhua River

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Catering TV: A drug dealer smoked all night and decided to enter the food service industry—turns out

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Lost 480,000 Before Opening—Young Man Driven to Desperation: What Should He Do? (Short Version)

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Maid-Theme Restaurant Follow-Up: The Leader Unconvinced, Connects Again and Demands an Apology to th

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It’s a Hype Fest! A Showcase of Wild Restaurant Co-Livestream Cases—One More Outrageous Than the Las

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A fan wants to open a "McKendin King" store! How do you find suppliers?

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Food writer Wang Gang: "Personal insights into the rise and fall of the traditional catering industr

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How can Saizeriya, the Shaxian of Western cuisine, be so cheap? [Food Record x Hot Man]

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Today was another awesome meal!

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Suzhou: At the Chefs' Festival, middle-aged women knocked down the guardrail and took away the bread

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Exploring Jinan’s “Jewelry Store” Xueji for Just 500 RMB #Da Jiuge #Xueji Roasted Nuts #Food & Bever

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An onion sells for $11, with a 90% profit margin! Is this the craziest cash cow in the U.S. food ind

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Bumped into X Education at a bar—what kind of new business model is this? (Short version)

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Beat Zhang Liang and Yang Guofu, a new business opportunity for Malatang!

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A Year-End Recap for Cloud Shareholders: What’s Changed After a Year in the Hot Pot Fish Business?

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