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Uploaded by ChinaTimes on Jan 28, 2012
中天新聞》不少老招牌餐廳,面臨年菜市場被迫擠壓、衰微,為了在夾縫中求生存,很多餐廳老闆開始尋求轉型管道,他們透過超商行銷,冷凍宅配半成品年菜,成功的讓各地民眾都可以吃到好口味,也讓有的店家因此業績成長了高達一百多倍。更多完整報導,詳見:http://video.chinatimes.com/
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