As for the marketing strategy to make up for the nutrition problem of barbecue, I suggest that if the customers in the main porridge room order porridge and send two skewers of barbecue as side dishes, it will not only impress customers, but also promote the delicious barbecue of their own, and customers who sell porridge and eat barbecue. In the evening, the main seller will buy a barbecue and provide each customer with a plate for free (note that the non-food should be put in a bowl, the barbecue tasted early is too dry and the porridge is too moist for other customers to finish). In addition, the newly-built store should publicize that the restaurant sells porridge in the morning and afternoon in nutrition porridge, and it is free of charge.
I hope to adopt questions. I want to ask you a question. Do you want to adopt it?