Why is it difficult to make Chinese time-honored brands?

Chinese time-honored brands are difficult to make, mainly for the following reasons:

Traditional crafts are complex and difficult to inherit: time-honored restaurants usually have a long history and profound cultural heritage, and their production skills have been accumulated and precipitated for a long time, which requires patience and experience to pass on. With the changes of the times and brain drain, these processes are gradually forgotten or unable to be passed on, making it more difficult.

Raw materials and recipes are difficult to guarantee: the taste of time-honored restaurants often has unique characteristics and flavors, mainly because they use specific raw materials and recipes. However, due to the limited source and quality of raw materials, it is difficult to preserve and inherit the formula, and so on, time-honored restaurants often face the problem of ensuring raw materials and formulas in the production process.

The competitive pressure is great, and the market changes rapidly: the competition in the old-fashioned catering market is fierce, and emerging catering brands, foreign catering brands and various novel catering have had an impact on the old-fashioned catering. At the same time, consumers' tastes are constantly changing. For time-honored brands, to remain competitive in the market, we must always pay attention to market changes and carry out innovation and reform.

It is difficult to inherit the management: the operation of time-honored restaurants needs to follow certain traditions and rules, which involves brand culture, production technology, management and other aspects. These aspects are all difficulties in inheritance and management, such as inadequate inheritance, chaotic management and low quality of employees, which may cause difficulties in the operation and inheritance of time-honored brands. Time-honored restaurants are difficult to do, on the one hand, because of fierce market competition, on the other hand, the dilution and disappearance of traditional culture.

First of all, with the continuous expansion of the catering market, more and more brands are pouring into the market, and the competition is fierce. Many time-honored restaurants are facing problems such as brand aging and outdated products, and it is difficult to adapt to the new market demand. In addition, the cost of the catering industry is rising, and the costs of rent, labor and raw materials are rising, and the old-fashioned catering industry is under great pressure.