I think those things are true universally. Are they more true in HK?
How did the wave of French restauranteurs who came out in the last decade succeed?
All genuine questions, not challenges...
Actually bears another question..
The current consumption model of 'delivery by roo or uber' is picking up.. but stores are complaining the delivery cost is too high as these are never factored into their menu pricing.
But would a 'delivery' only restaurant soon appear ? One can rent a commercial factory at some decent place (but not easy retail client assessible) and convert it into a deliveroo only restaurant. The savings from rental can be used to pay the delivery chaps.. since the fixed rental cost is now converted into a % of revenue of sales, won't things become more attractive to both buyer/seller ?