text:  And when I asked him what he sees for the next three to five years, he says, how in the world can I even think that far? It's hard to predict what's going to happen even day to day, says bistro owner Du Guohao. That's why he's cutting back on all types of spending, including on food and rent. As for his restaurant? We're now doing fixed price menus, he says. We've cut the price of each meal and customers are buying more dishes. They feel they're getting good value for money.