"Restaurateurs can no longer rely on a long established reputation, they need to have an integrated approach to everything from the fare, decor, menu design and piped muzak down to the quality of their staff." Ho Tsung-sheng cites the example of Ching Chao Yin, a northern cuisine diner where the staff must even be fluent in standard Mandarin.
「現在餐廳經營不能僅靠百年老店的招牌，從菜色、裝潢、菜單的設計、播放的音樂，乃至服務人員的品質，都要整體規劃」，何宗聖舉例，像現在賣北方點心的「京兆尹」，整個店裝潢古色古香，服務人員還得有口標準國語。