Thinking back to the desolate scene when his restaurant first opened, he couldn't help feeling a bit sentimental.
Capital really is important; with the right pre-opening promotion, you get such a bustling result after opening.
He was just a chef deeply rooted in the restaurant industry. Although he wasn't completely clueless about business, he definitely wasn't as thorough as the professionals.
Previously, when visiting Michelin restaurants, they relied purely on craftsmanship, ambiance, and service to win over customers, without such overwhelming crowds.
This time in Dieppe, before even having a meal, he felt like he had already gotten a lesson.
"Should I set up a dedicated promotion team when I get back?"
He felt this was very necessary, especially when opening a store in a small city; the customer flow was limited, so more targets should focus on tourists.
If you want outsiders to know there's a place with great food here, then you can only rely on extensive promotion.
