魚屋は真夜中に刺身を引き始める: 鮮魚ビジネス革新の舞台裏

· ダイヤモンド社
Ebook
300
Pages

About this ebook

なぜ魚屋が真夜中に刺身を引くのか　どうやれば儲かる売り場ができるのか　水産流通の問題はなにか　旧態依然の鮮魚ビジネスに変革を挑み赤字続きの事業を４年で黒字化　若き老舗４代目が孤軍奮闘で取り組む流通改革の全貌

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