Lee Kyung-tae: The 1% Difference in Surviving Restaurants (Large Print Book)

This is a restaurant where you make only one piece without selling the woven scene. Not just the other thing, but the idea of ‘involvement’ is a positive direction for restaurant trading. If you have the habit of reading a book over a period of several days, it will not help. I'm not going to read it. But if you want to remind yourself of one concept in a moment, why does this book need a public relations sheet that goes beyond marketing? "I am a man of the law, and I am not a man.". The mindless hand that spreads is just a big one. We need to spread the guests' response. Let the guest feel, ‘ That’s a really good store for me. ’. Then you have to get out of the trap at the cost. Not a bowl of sugar per bowl, but a day of sales, a month's worth of volume. I need to get the pie I need from the sale of a day, a month, instead of a bowl-of-a-bit. What would you do if you had a bowl of dry water for 5 dollars? If you sell 20 bowls a day, you'll only get 100 dollars. But if you sell a hundred cups a day, even if you have $2000 per bowl, you can get $20. So the price is higher, but the margin is yielding to the customer. To give in here means to raise the cost of the original. That is, if you invest in customers at higher prices, the profits are multiplied. This is a valuable result of the writer's 20 years of consulting. Before we know about engagement, we need to be sure about the activity-like characteristics. All of them have their own characteristics.

Korean title: 살아남는 식당은 1%가 다르다 (큰글씨책)

Korean author: 이경태

Korean publisher: 천그루숲

ISBN-13: 9791192227566