Why fine dining is losing money

(1)3Refueling Economics
(2) .-uh–5
(3)[Type 6
(4)0″
(5)’Do you ever see towels in the ingredients?
(6)not so
(7)Chamjuyu economics
(8)That’s something to show off your pride.
(9)3Refueling Economics
(10) .-uh—
(11)su-de-7taste:46)
(12)Chapter 4 of Lamentations
(13)If you think about it simply, no matter how much bisan cabbage
(14)3Refueling Economics
(15) .-uh—-
(16)’5uh-7,:si/
(17)0 enemies
(18)How much more expensive than the cheap cabbage available on the market?
(19)Well grown and very delicious
(20)Buy something for 5,000 won and boil it for 5,000 won.
(21)But in Fine Die Insert
(22)bamboo kiln
(23)8 Fuel economics
(24)Source: Banho
(25)[Findie uses only a small portion of the ingredients]
(26)3Refueling Economics
(27) .-Uh–~
(28)Giant– -7 times. Yes 6
(29)Carefully
(30)Ohsin.:-Eomyeok
(31)Findi, how much of a man are you?
(32)napa cabbage

(1)On the other hand, there are also comments like this
(2)I’m a chef of 15 years. My major started out as food, but what happened?
(3)When I looked at it, I started to move towards Korean food. Nowadays, Korean food is also in the Korean food area.
(4)Mr. Fine Die
(5)It’s more of a Korean style, but it’s also a style.
(6)There is a tendency to follow cooking techniques and plating compositions.
(7)Because there is. Anyway
(8)In the Korean food field alone, there are many people with 20 years of experience and they are
(9)There are a few things you are good at, enough to compete for first place in Korea.
(10)They are talented people and they wash up. Han Jeongsik is also pretty good at it.
(11)It’s common to have a course in the 50,000-100,000 won range and a lunch in the 30,000 won range.
(12)Maybe Hanjeongsik won’t be included in Findi’s tally, but it’s pretty good.
(13)There are many houses that have been paying for shrouds for a long time.
(14)On the other hand, in the form sector, there are honestly too many unqualified Schiffs.
(15)I just left and finished most of it. Of course, a few people really.
(16)There are great people worth respecting, but there was a time when there was such a thing as this.
(17)The story was already told. About 10 years ago… Nowadays, people with money
(18)If a rich family has a son who can’t study, they should send him to a foreign cooking school.
(19)If you pay money abroad, you can go to a cooking school and designate a cooking school.
(20)My experience as an unpaid interlocutor at a restaurant in Myoju was high, and as a result, I entered the country.
(21)Open a restaurant + put your face in the car and become a famous chef
(22)There are rumors like this that they are full of people
(23)It’s a bit exaggerated, but something like this
(24)Experience using foreign names for native Korean subjects that have been through the process
(25)Self-proclaimed Schiffs who have been there for less than 10 years (even including cooking school)
(26)It has been mass-produced and is still in progress.
(27)The majority of these people are the form of fine dining.
(28)Is it really meaningful?
(29)It’s Morket. Did you know that the drama Pasta took everyone into consideration?
(30)I also want to
(31)I can’t be Schiff at that age…
(32)It’s okay, but since the omakase craze, there have been substandard chefs.
(33)It’s a flooding situation.
(34)At least in Chinese cuisine, there are skilled people.
(35)As I move on to Fine Die Insert, I think Cullitinon is the best among them.
(36)I think
(37)In the end, those who are not up to standard are eating away at the market.
(38)I would like to say no. Are you saying the material cost is high? mountain material
(39)It’s not that it’s bitter, but it’s Schiff’s that increases water flow and reduces waste oil.
(40)It’s an ability. I’ll only use it as much as this. This isn’t about pride.
(41)It’s incompetent. Really great Schiffs don’t throw things away easily.
(42)Collect crustacean shells to make stew and collect vegetable sacks.
(43)It’s a broth base.