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以为算完了人工成本、租金和设备成本，还有原料成本，一家餐厅就能稳稳地运转起来了？理想很丰满，现实不能说骨感，但起码是很跌宕的。0:50 定价差不多，但原料成本只有1/3的竞品店铺6:50 不止成本打折，连原材料的国标也「打折」了12:11 基础食材到底是底线还是宣传点？18:09 决定原料涨价的因素没有看起来那么简单26:35 成本提升了，但客人不一定能感知34:03 如何选择自己开店的成本舒适圈
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