鲍师傅只有100多家店，却坚持80%的制作面积、20%的销售面积，靠新鲜现做实现高复购；太二重新回归活鱼、活虾、鲜牛肉、鲜鸡、鲜猪肉，核心就是回归新鲜本质；我们打造的椿芽鲜牛肉杭州拌川，用鲜切牛肉改造传统杭椒牛柳，70平米的门店，月营收稳定在95万，这就是新鲜带来的价值；有家酸菜鱼坚持“吃活鱼，选有家”的定位，不盲目扩张、不做加盟，靠直营稳步发展，这都是值得借鉴的案例。
“When I say zero, I mean zero workers. As in factory [or] machine jobs. Like regular working people,” will be out of a job in the AI boon. There may be some “few rockstar generalist managers,” Miessler said, but they too might soon become obsolete, working to manage their AI counterparts “until superintelligence, but that’s not even worth commenting on because who knows what that world looks like.”
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14:05, 3 марта 2026Мир
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