Analysts urge operators to think outside the box to lure diners in a market that some say is at its most cutthroat in decades
Shortly after Italian chef Stefano Rossi opened his restaurant in one of Hong Kong’s poorest neighbourhoods, he began to worry he had bitten off more than he could chew.
The restaurant, tucked away in a corner of the food court at Dragon Centre shopping centre in Sham Shui Po, was racking up daily losses. But its fortunes began to change after a few weeks, following positive reviews on social media.
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