How can Hong Kong restaurants survive as Shenzhen draws diners away?
The difference in food prices between mainland China and more expensive Hong Kong makes it impossible for the latter to compete in terms of value for money.
Right now, there is a dearth of useful suggestions from industry experts on how to make Hong Kong more competitive, except for vague recommendations about elevating the city's offerings and improving the quality of service.
Let me tell you, the problem isn't bad service and boring menus.
A discount campaign banner at a restaurant. Hong Kong restaurants would have to knock a lot off their prices to compete with Shenzhen's in terms of value for money. Photo: Shutterstock
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