Hong Kong strat up: takeout save local tea house

With the intense population concentration and work efficiency of Hong Kong, local restaurants like tea houses, are forced to either exit the food industry or to be more successful in earning a sufficient level of profit to survive.Realizing an opportunity amidst the reluctance of white collars to spent time to visit restaurants during lunch hours, and that the queue for food takes up a large proportion of the duration, Edward Hui and Samuel Chan co-founded

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