1.0YOOV - Make IT. Happenhttps://blog.yoov.com/hkVergil Lohttps://blog.yoov.com/hk/author/vergil-lo/rich600338<blockquote class="wp-embedded-content" data-secret="jggSUduBTa"><a href="https://blog.yoov.com/hk/hk-restaurant-change-tech/">香港餐廳求變：利用科技提升顧客體驗和業績增長</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://blog.yoov.com/hk/hk-restaurant-change-tech/embed/#?secret=jggSUduBTa" width="600" height="338" title="香港餐廳求變：利用科技提升顧客體驗和業績增長 — YOOV - Make IT. Happen" data-secret="jggSUduBTa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>https://blog.yoov.com/wp-content/uploads/2023/08/12.png1110740香港疫情復常已近半年，但每逢大時大節或長假期，餐廳小店都未見人潮，雖然根據香港政府統計處發布最新餐飲收益及購貨額臨時數字，2023年第1季餐飲總收益價值臨時估計為276億元(港幣，下同)，按年上升81.7%。同期，餐飲購貨總值臨時估計為90億元，按年上升73.8%。1但眼見街道上一間又一間的餐廳結業，香港老店更是愈來愈少，假日更有大量港人北上消費，每個關口都人山人海。到底香港餐飲業有甚麼可改進從而增加競爭力？