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(1)There are not a few stores that always make soup outside of business hours, and boiled noodles are constantly operating in a cuckoo-boiling state, coolers, and dishwashers
(1)- Because of the ramen restaurant’s characteristics, they keep making soup even when it’s not open
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(2)I have to keep the lights on because I have to cook, and I have to keep the range on because I don’t like it when it’s open, but the cost increases as the electricity bill quadruples
(3)- Prices of raw materials such as flour soared due to rising import prices, but ramen is a representative cheap food, so it’s not easy to raise the price unless it’s a restaurant
(4)- The number of companies closing down is 35 times that of last year, which was already COVID-19
(5)More closed stores than in 20 years
(6)- There is an implicit rule of less than 1,000 yen per bowl without adding ramen, but it may be broken now
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