cerThis was due more to the sheer novelty of the Western fast-food concept than its finger-lickin’ good recipes (many Chinese people think finger-lickin’ is unhygienic). The first stores were poorly located, and an almost non-existent supply chain meant that food was locally sourced and of poor quality. But they were successful nevertheless. “The basic reason they did so well was because it was the only place 20 years ago where the Chinese could go which had a clean bathroom, air conditioning and sanitation,” said Joel Silverstein, founder of East West Hospitality Group, a restaurant consultancy.

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

← Back to Blog

← Back to Home Page