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07:30, 28 февраля 2026Забота о себеЭксклюзив
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在黔北，仡佬族人家的餐桌上，灰豆腐几乎四季不离。杀了年猪、熏好腊肉，积下的柏树灰是舍不得浪费的，细细筛了，收起装好，那是做灰豆腐最好的材料。从豆子到豆腐，再到灰豆腐，慢工细活，没个两三天完不成。但黔北人就是喜欢这样慢慢地过活，细水长流才是生活的真谛。
“One of our owners down in Addison, in Dallas, has been part of the system for 20 years,” Brewster notes. After leaning into corporate support by developing a marketing plan with the home office, using sales tools and investing in technology, the franchise owner “had explosive growth. Last year, he saw gross sales just skyrocket in the 80% range,” Brewster shares.