[問題] 燒肉店的機會
各位大大好
小弟爬了一下文,發現好像沒有人創業開燒肉店
再跟朋友討論餐飲創業的時候,因為非科班出生,
所以想說小火鍋類比較容易控制品質與技術門檻較低.
後來朋友說,那燒肉連湯頭都不需要了.
隔壁鄰居是養豬的,因家裡愛吃海鮮,也常常隨父母去港口喊海產.
故想請問,開一間約25桌的燒肉店,其烤爐的價錢大概怎麼抓??
而且為什麼都沒人有討論到這一塊,哭哭 害我問的心虛!!!~是不是太樂觀了?
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