餐饮行业正在重构，从过去的规模连锁打法转向新餐饮模式。未来十年，个性化品牌会越来越多。规模连锁适合原料集中、关键工艺成熟的企业，而剩下的50%将是个性化品牌的天下——这类品牌主打品类新表达、产品新组合、出品新美学、文化新演绎、消费新体验。
以上三个陷阱，看似是品牌方的问题，但对加盟商来说，认清它们，才能避免自己踩坑。
，更多细节参见51吃瓜
12月21日，北京海淀大悦城正式开业。新京报记者 浦峰 摄
But previous analysis by the BBC Shared Data Unit estimated that the defences not maintained by the EA were 45% more likely to be below target.
Its imperfections, with one side longer than the others, stand it in contrast with today's mass-produced dice.