如果我係大喜屋ceo 我會上市後 主攻台 日 澳 新
泰
絕對唔入中國市場
日式放題大喜屋遞交上市申請 去年賺9200萬
乾坤燒鵝
347 回覆
583 Like
35 Dislike
一鍋堂可能都可以上市
所以潛晒啦
其實放題食物處理方式同質素好打有限，仲有個D吉列野 係最唔安全，成本平炸下就出得，唔好唔記得吉列蠔係出過事
連鎖式平民飲食集團
都有分奢侈唔奢侈
都有分奢侈唔奢侈
我覺得大喜屋食落又唔算好差,叫做同元氣差唔多
已經叫做得好過兆萬果d垃圾放題
已經叫做得好過兆萬果d垃圾放題
淨係其他餐廳得大既4~5%
你咁講仲衰啦
你咁講仲衰啦
3成到
咁我換個方法解釋比你聽
你之所以覺得buffet同放題係唔同，係因為通常d人話去食buffet係講緊想食酒店西式任食，放題就係講緊想食日式任食
但係實際上，佢地都係"任食"，但你偏偏因為一個西式一個日式而係都要話兩個野唔同
咁我又再質問你，乜先叫西式？乜先叫日式？又係咪視乎西式食材高級如否先可以叫自己做buffet?
你會唔會因為尖沙咀君怡酒店嘅自助餐係垃圾級別兼且中西日混合而覺得佢唔係buffet? 你又點樣去界定香港放題餐廳係日式定係港式?你去大喜屋大撚把唔係日式料理嘅野可以食，係咪佢就唔係放題？
我講咁大輪野，就係想解釋如果你隔硬要分，你可以分到幾萬種自助餐，每種都有自己嘅名，單單係酒店級數或者食材種類就可以有大把分別
講撚到尾，咪個個都係任撚食
你之所以覺得buffet同放題係唔同，係因為通常d人話去食buffet係講緊想食酒店西式任食，放題就係講緊想食日式任食
但係實際上，佢地都係"任食"，但你偏偏因為一個西式一個日式而係都要話兩個野唔同
咁我又再質問你，乜先叫西式？乜先叫日式？又係咪視乎西式食材高級如否先可以叫自己做buffet?
你會唔會因為尖沙咀君怡酒店嘅自助餐係垃圾級別兼且中西日混合而覺得佢唔係buffet? 你又點樣去界定香港放題餐廳係日式定係港式?你去大喜屋大撚把唔係日式料理嘅野可以食，係咪佢就唔係放題？
我講咁大輪野，就係想解釋如果你隔硬要分，你可以分到幾萬種自助餐，每種都有自己嘅名，單單係酒店級數或者食材種類就可以有大把分別
講撚到尾，咪個個都係任撚食
美心就真良心企業喇，賺埋自己袋，唔上市畀你班仆街知佢賺幾多
睇佢幾多轉，我去過，個場full house都接近200人
本港著名酒家「福臨門」借殼上市！華人飲食（8272）
因為記者計唔到，香港吉野家個經營權係合興洪家自己揸住，無放落上市公司
而且篇報導擺明等散戶想像，所以要擺出名嘅公司落去
而且篇報導擺明等散戶想像，所以要擺出名嘅公司落去
除左我#261個留言，最後再比個wiki英文你睇。in a nutshell, they are all fucking 'buffet', get it?
There are many different ways of offering diners a selection of foods that are called "buffet" style meals. Some buffets are "single pass only", but most buffets allow a diner to first take small samples of unfamiliar foods, and then to return for more servings if desired. To avoid misunderstandings in commercial eating establishments, the rules and charges are often posted on signs near the buffet serving tables.
- One form of buffet is to have a display counter or table filled with plates containing fixed portions of food; customers select plates containing whichever dishes they want as they walk along. The food display may either be staffed, or the customers may pick up the food plates themselves. This form is most commonly seen in cafeterias. Another derivative of this type of buffet occurs where patrons choose food from a buffet style layout and then pay based on what was chosen (sometimes based on the weight of the food, or color-coded plates).
- A variation occurs in a dim sum house, where seated patrons make their selections from wheeled carts containing different plates of food which the staff circulate through the restaurant. Another variation is a conveyor belt sushi restaurant, where seated patrons select dishes from a continuously-moving conveyor belt carrying a variety of foods. In another variation, Brazilian rodízio style buffets feature roving waiters serving churrascaria barbecued meats from large skewers directly onto the seated diners' plates.[5]
- The "all-you-can-eat" buffet is more free-form; customers pay a fixed fee and then can help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels. In some countries, this format is popular for "Sunday brunch" buffets.
- A so-called Mongolian barbecue buffet format allows diners to collect various thinly-sliced raw foods and add flavorings, which are then stir-fried on a large griddle by a restaurant cook.
- Some hot pot restaurants offer all-you-can-eat buffets, in which diners order plates of thinly-sliced raw foods and flavorings, and cook them in boiling pots of soup at their tables.
- A salad bar is commonly offered in delicatessens and supermarkets, in which customers help themselves to lettuce and other salad ingredients, then pay by weight. Sometimes only cold foods are offered, but often warmed or hot foods are available at a "hot foods bar", possibly at a different price by weight.
- Open buffets are often associated with a celebration of some sort, and there may be no explicit charge or the cost may be included in an admission fee to the entire event. Art show openings at galleries and museums are often accompanied by a modest buffet for invited guests.
- As a compromise between self-service and full table service, a staffed buffet may be offered: diners carry their own plate or tray along the buffet line and are given a portion by a server at each station, which may be selected or skipped by the diner. This method is prevalent at catered meetings where diners are not paying specifically for their meal.
- Alternatively, diners may serve themselves for most prepared selections, but a carvery station for roasted meats is staffed. Some buffet formats also feature staffed stations where crepes, omelettes, noodle soups, barbecued meats, or sushi are custom prepared at the request of individual diners.
There are many different ways of offering diners a selection of foods that are called "buffet" style meals. Some buffets are "single pass only", but most buffets allow a diner to first take small samples of unfamiliar foods, and then to return for more servings if desired. To avoid misunderstandings in commercial eating establishments, the rules and charges are often posted on signs near the buffet serving tables.
- One form of buffet is to have a display counter or table filled with plates containing fixed portions of food; customers select plates containing whichever dishes they want as they walk along. The food display may either be staffed, or the customers may pick up the food plates themselves. This form is most commonly seen in cafeterias. Another derivative of this type of buffet occurs where patrons choose food from a buffet style layout and then pay based on what was chosen (sometimes based on the weight of the food, or color-coded plates).
- A variation occurs in a dim sum house, where seated patrons make their selections from wheeled carts containing different plates of food which the staff circulate through the restaurant. Another variation is a conveyor belt sushi restaurant, where seated patrons select dishes from a continuously-moving conveyor belt carrying a variety of foods. In another variation, Brazilian rodízio style buffets feature roving waiters serving churrascaria barbecued meats from large skewers directly onto the seated diners' plates.[5]
- The "all-you-can-eat" buffet is more free-form; customers pay a fixed fee and then can help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels. In some countries, this format is popular for "Sunday brunch" buffets.
- A so-called Mongolian barbecue buffet format allows diners to collect various thinly-sliced raw foods and add flavorings, which are then stir-fried on a large griddle by a restaurant cook.
- Some hot pot restaurants offer all-you-can-eat buffets, in which diners order plates of thinly-sliced raw foods and flavorings, and cook them in boiling pots of soup at their tables.
- A salad bar is commonly offered in delicatessens and supermarkets, in which customers help themselves to lettuce and other salad ingredients, then pay by weight. Sometimes only cold foods are offered, but often warmed or hot foods are available at a "hot foods bar", possibly at a different price by weight.
- Open buffets are often associated with a celebration of some sort, and there may be no explicit charge or the cost may be included in an admission fee to the entire event. Art show openings at galleries and museums are often accompanied by a modest buffet for invited guests.
- As a compromise between self-service and full table service, a staffed buffet may be offered: diners carry their own plate or tray along the buffet line and are given a portion by a server at each station, which may be selected or skipped by the diner. This method is prevalent at catered meetings where diners are not paying specifically for their meal.
- Alternatively, diners may serve themselves for most prepared selections, but a carvery station for roasted meats is staffed. Some buffet formats also feature staffed stations where crepes, omelettes, noodle soups, barbecued meats, or sushi are custom prepared at the request of individual diners.
上市啊 拼音狗
主板 創業板 唔識分？
速成下話
試同上都係卜一
拼音上都唔同啦
試同上都係卜一
拼音上都唔同啦
唔識字就咪出黎柒
你試下用速成打"卜一"先啦，
低能唔使周街話比人知架
低能唔使周街話比人知架
香港啲日式放題，大部分食材質素差，又坐得迫
認真
上左市可以唔使食
上左市可以唔使食
純利1億 高層人工兩三億者
做生意，收入10億，盈利得1億，係好撚弱