Halogen refers to a processing method in which the processed raw materials are put into the prepared brine and cooked, so that the marinade penetrates into the raw materials and increases the fragrance and brilliance of cooked products. Dishes made using this method have a unique flavor and are called braised vegetables. Braised vegetables are easy to carry, convenient to store, delicious and delicious, and are people's favorite cooked food.
Braised vegetables are fast-moving consumer goods, which have the characteristics of small investment and fast returns. Therefore, many businessmen took advantage of this dish and started from a small capital, making a lot of money in just a few years, and even becoming tens of millions or billionaires. Liao Ji Bangbang Chicken, Huafei Sijiwang, Jiujiuya, Hongzhu Chicken, Ziyan Baiwei Chicken, Sichuan Huangrong Husband and Wife Lung Tablets, Wuhan Jingwu Duck Neck, etc. are all leaders in lo-mei products, which not only create huge profits, but also develop this project as their own business.
Market Prospects:
For a big feast and a drink, the braised vegetables with good color, fragrance and taste are indispensable. As the crown of braised vegetables, "Sichuan marinade" is welcomed by people all over the country. Whether it is a bustling metropolis or a remote small town, there are Sichuan braised vegetables or improved Sichuan braised vegetables.
In a region with a population of 5-100,000 and a medium consumption capacity, the annual consumption capacity of braised vegetables is between 8 million --- 15 million yuan, which can create an annual profit of 2.5 million --- 6 million yuan, and this huge cake is waiting for more people to share.
As a traditional catering project that has passed the test of the market, it is easy to operate and the "money road" is wide. People who live in a fast-paced society have a significant preference for takeaway dishes that are easy to preserve and taste great, and it is undoubtedly a good opportunity to make money by opening a small store specializing in lo mei in residential areas and vegetable markets, where there is a large flow of people and where housewives can easily stay.
Preparations: There are two things that must be prepared before opening a pickled food takeaway restaurant.
1. Regardless of whether a professional braised vegetable master is invited to take charge of the spoon, the owner needs to systematically learn the production of braised vegetables. This is not a problem that can be solved by asking a master or joining directly. Without professional knowledge of pickled vegetables, the owner will not be able to grasp the overall situation of each procurement and production link, and will not be able to position the pickled vegetable shop at all, let alone the follow-up business topics.
Second, the market conditions of braised vegetables are different, people's tastes are also different, and the investigation of various braised vegetable business characteristics, local tastes and dishes existing in the market is also a necessary preparatory work in the early stage.
Procedure & Costing:
First, find a shop. The pickled vegetable takeaway is a small business, and the transfer fee and rent must be controlled to make a profit. The choice of store location also has particularly high requirements for the flow of people, and places such as traffic transfer stations, vegetable markets, residential areas, and hypermarket entrances are the best locations to open stores. If there is no gold store, the plan to open a store would rather be postponed than accommodated. People generally buy braised vegetables when they go to work, shop, and buy vegetables, and they don't buy them specifically. For pickled food takeaways, the location and taste are two lifelines. The store only needs to be about 10 square meters, with a depth of 2 meters and a width of 5 meters, which is convenient to present the dishes in front of customers, and can also have a large enough place to mix condiments and weigh them. In inland second-tier cities, it is best to have a transfer fee of less than 20,000 yuan and a monthly rent of less than 1,000 yuan.
2. Find and set up a workshop. Find a workshop around the shop, the closer to the shop as possible, you can save transportation costs, the bigger the room, the better, can store a lot of raw materials. There is a yard or patio, so that coal can be burned, saving fuel costs, and it is also convenient to operate. Taking inland secondary cities as an example, the house price is about 500 yuan.
3. Purchase equipment and various utensils. At the same time, it plans to make signboards, store layout, and store decoration.
The basic items to be purchased and their approximate prices are as follows:
1. One dual-temperature freezer and one single-temperature freezer. The two together are about 3,000 yuan. Freezers are important for keeping your stock, and it's best to buy new ones, otherwise things will outweigh the costs if something goes wrong.
2. A semi-steel stainless steel barrel is 90 yuan, the unit price of 4 all-steel stainless steel barrels is 120 yuan, and the unit price of 2 large plastic barrels is 20 yuan, and the subtotal is 40 yuan.
3. 5 9-inch thickened stainless steel seasoning basins have a unit price of 15 yuan and a subtotal of 75 yuan, 20 stainless steel plates have a unit price of 6 yuan and a subtotal of 120 yuan, 3 stainless steel clips have a unit price of 3 yuan and a subtotal of 9 yuan, 5 stainless steel bagging basins have a unit price of 8 yuan and a subtotal of 40 yuan, 5 stainless steel spoons have a unit price of 5 yuan and a subtotal of 25 yuan, and 1 stainless steel hook is 15 yuan. The unit price of 3 stainless steel spoons is 1.5 yuan, the subtotal is 4.5 yuan, the 5 catties of stainless steel scoop is 18 yuan, the stainless steel garlic press is 15 yuan, the unit price of 2 stainless steel mixing spoons is 3 yuan, the subtotal is 6 yuan, the unit price of 2 stainless steel mixing basins is 8 yuan, and the subtotal is 16 yuan, and the stainless steel colander is 12 yuan.
4. The unit price of 2 knives is 15 yuan and the subtotal is 30 yuan, the unit price of a knife is 20 yuan, the unit price of 2 large dustpans is 20 yuan, the unit price of 2 boxes of disposable gloves is 3 yuan, the unit price of 4 boxes of disposable masks is 4 yuan, the subtotal is 16 yuan, a wall clock is 25 yuan, the total of spice bags and gauze is 50 yuan, and the unit price of 3 thick bamboo poles is 33.3 yuan and the subtotal is 100 yuan.
5. A crushing machine is 230 yuan, a meat grinder is 65 yuan, and a pepper smashing machine is 100 yuan.
(This investment is about 5,000 yuan.) ）
Fourth, decoration, and do market research at the same time. The blister light box is 800-1200 yuan, the angle iron frame of the display table is 140 yuan, the artificial stone table is 448 yuan, and the partition wall, stucco wall, water pipe, and wood board on the angle iron are 650 yuan. (This investment totals about 2,000 yuan) and at the same time investigates the surrounding pickled vegetable market, including the name, price and taste of the dish.
5. Buy spices, spices, and accessories.
Sixth, pre-marketing, in the case that people do not know much about the products of the new store, it is best to have some free tasting and preferential purchase activities in the first few days of opening. It costs about $1,000 to prepare discount cards and gift products. In addition, it can be delivered to your door free of charge within the radiation range.
Things to keep in mind:
1. The braised vegetable shop is actually a kind of takeaway shop, which is to sell the products directly to the store after the products are processed or basically processed. Therefore, there is generally no need to set up a stove to cook dishes, nor do you need to set up tables, chairs, benches and tableware for customers to eat, and the store does not need a larger area and more chefs and waiters, which undoubtedly greatly reduces the operating cost, and it is also the biggest advantage of the braised vegetable shop.
Second, the braised vegetable shop should generally not be too large, which is of course to minimize the early capital investment. If the store is a little larger, the second half of the store that has not been rented in advance can be used as a workshop; If the store is small, the product can be processed in the workshop and then delivered to the store. You can rent a stall in a farmer's market, set up a stall in a residential area on the street, and of course prepare a food retail cabinet that can prevent dust and flies.
3. The braised vegetable shop should have its own main varieties or special products, and it is often based on one or two main varieties or special products, supplemented by several general products, so as to form its own flavor characteristics, and the store's signboard should also be named with its own main varieties or special products. For example, at present, some braised vegetable shops in Sichuan often use the more famous shredded chicken, crispy duck, silk rabbit and other main products in Sichuan, in addition to braised meat, braised pork ribs, braised pork liver, braised pork belly, braised pig's trotters, braised duck feet, braised duck wings, braised bean tendons, braised dried tofu and other general products; The cold salad shop is mainly based on Bangbang Chicken, Mixed Rabbit, Mixed Lung Slices, etc., and is accompanied by general products such as Mixed Ear Slices, White Meat, Bamboo Shoots, Bean Tendons, Tofu Skin, Sea Cabbage and Various Seasonal Fresh Vegetables, etc., and the store name is often crowned with "XX Shredded Chicken", "XX Crispy Duck", "XX Silk Rabbit", "XX Bangbang Chicken", "XX Rabbit", "XX Lung Slices" and so on.
Fourth, the products of the braised vegetable shop are first marinated in the workshop, and then placed in the tray of the food retail cabinet in the store in the form of a whole or whole piece, and after the customer comes to select the product they need, then weigh and chop it on the spot, slice and then pack, and with brine, chili noodles packets, pepper noodles or five spice packets, do not cut or slice the finished products in advance, otherwise customers will doubt the quality and freshness of your products.
Fifth, it is better not to join. The degree of joining is too high, although there is brand support, but the small business is unpredictable, the operator who has just entered the industry can not control the cost handy, and has to keep "handy", and in the end it is destined to be the end of working for others, and the probability of loss is greater than 70%.
Sixth, it is better not to be a partnership. Small business, although the small profit is large, but the total profit is small, the two sides of the family to intervene will always have different voices, and the early fixed investment accounts for a large proportion, at least 1-2 years to return to the cost, many partners can not pass this time period.
Directions:
1. Seasonings and spices of brine.
Directions:
1. Seasonings and spices of brine.
Take a pot of brine with a size of 12.5 kg as an example:
1. Seasoning: 300 grams of Sichuan salt, 250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 100 grams of cooking wine, and an appropriate amount of chicken essence.
2. Spices: 30 grams of kaempfera, 20 grams of star anise, 10 grams of cloves, 50 grams of white cardamom, 20 grams of fennel, 100 grams of bay leaves, 50 grams of angelica, 50 grams of grass fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of long pepper, 30 grams of thyme, 40 grams of citronella, 50 grams of grass, 50 grams of dried chili pepper.
Second, brine production.
1. Boil the chicken skeleton and pig tube bones (hammered) in cold water until the water boils and remove the blood foam. After that, clean the bones with clean water, re-add water, put the old ginger (pat broken) and green onions (leave the full length of the roots) to boil, and then slowly boil over low heat (boiled out of low heat is clear soup, and boiled over fierce fire is thick soup) into a braised soup for later use.
2. Stir-fry the sugar. The rock sugar is first processed into a fine powder, put a little oil in the pot, and fry the rock sugar powder over medium heat; When the sugar turns from white to yellow, change to low heat, when the sugar oil is yellow and bubbles, continue to fry from the fire (this time must be fast, otherwise it is easy to become bitter) and then put on the fire, from yellow to dark brown, when the sugar oil changes from large bubbles to small bubbles, add a little cold water, and then fry over low heat until the paste taste, that is, the sugar color. It is required not to be sweet, not bitter, and golden in brilliance.
3. The spice is broken or changed (do not make it fine, change it slightly, so as not to affect the effect), wrap it in a spice bag and tie the knot. First boil with boiling water alone for 5 minutes, remove it and put it into the braised soup, add an appropriate amount of salt, sugar and chili pepper, cook it over low heat to bring out the fragrance, and make the first embryo red brine (white brine does not put chili pepper and sugar color, and other spices are the same as red brine).
3. Matters to be aware of.
1. The spices should be bandaged with clean gauze, and should not be tied too tightly, but should be slightly loosened. After the spice bag is bandaged, soak it in boiling water for half an hour before using it, the purpose is to remove the sand and reduce the medicinal taste.
2. The color of red brine should be added in batches to avoid the soup hurting the color, and the marinated food should be golden yellow.
3. When using chicken bones and pork tube bones to cook the original soup, use low heat to avoid boiling the soup over high heat.
4. Because the brine will gradually weaken the fragrance in the brine after being marinated by a certain raw material, the spice bag should be replaced in time when the fragrance is no longer strong.
5. The spices in the brine will produce their respective fragrances after being dissolved in water, but the various fragrances have the difference between volatile and non-volatile, in order to make the spices overflow, we must continue to try the fragrance of the brine, and only after thinking that it has met the fragrance of the marinated raw materials can be marinated. In the process of tasting the flavor, you should keep a record of the two spices at any time, so as to record the addition and decrease of various spices (this needs to be done often, and you can grasp it slowly with experience).
6. "The foundation of salt flavor". This means that any marinated vegetables must have a certain bottom taste, because the spices in the brine can only produce the taste of five spices, but can not make the raw materials produce a salty taste, so every time the raw materials are put in, it is necessary to taste the saltiness of the brine, and only after the salt taste is suitable can be marinated. A certain amount of salt should be added to the raw materials to make the brine always maintain a mellow salty taste.
7. In the process of brining, the brine gradually decreases due to boiling, which requires timely replenishment of water. There are two ways to add water, one is to prepare a certain amount of original brine in advance, and add it while marinating, so that the marinated product can maintain the five-flavored and mellow and delicious. The second is to boil the fresh soup in advance, add it to the original soup before marinating, and then marinate it for a while, because the fresh soup contains a lot of protein, which can make the raw materials into the marinade have a strong umami. Do not add cold water when marinating raw materials, as this will weaken the aroma, umami and saltiness.
8. The golden yellow color in red brine is produced by sugar color, and it must not be replaced by soy sauce. The brine with sugar color brine is golden and not easy to turn black, while the brine with soy sauce will oxidize for a long time to make the brine black and dark, and the longer the time, the darker and darker the brilliance.
9. The boiled brine should be properly kept and should not be stirred. If it is stirred often and not boiled, bacteria will grow and the marinade will become sour.
10. A certain amount of chicken essence and monosodium glutamate should be added to the marinade, now people's requirements for umami are relatively high, the main component of monosodium glutamate is monosodium glutamate, which can be decomposed at 160 degrees to decompose the harmful substance sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any effect on the human body, and it can be added with confidence.
Fourth, the custody and storage of brine.
The longer the brine, the better, and the following points should be paid attention to when storing the brine
1. To store brine, avoid using iron and wood, but should use clay pottery. Because the pottery itself is thick, it can avoid the influence of external heat, and the iron ware is easy to rust, and the wood ware has a peculiar smell. The brine should be stored in an environment protected from light, ventilation, flat ground, dry, and not easy to collide with for better retention.
2. When the brine is not used, it must be boiled, the oil slick on it must be removed, and then the foam should be removed, and the brine should be filtered with gauze precipitation to keep the brine clean. It is advisable to have a thin layer on top of the brine for the oil slick.
3. The weather in spring, summer and autumn is hot, and the brine is very easy to deteriorate, and the foaming and sourness are frequent, so it is necessary to boil the brine sooner or later every day and put it in a fixed place. In winter, the temperature gradually drops, and the brine is boiled once a day and left in a fixed place.
4. After each time the brine is finished with food, the brine must be boiled and retained, if the brine is getting more and more drunk, it is necessary to stir up the whirlpool with chicken blood and water and pour it into the brine (the blood of a chicken adds 1 kg of water), and then boil after it is still, and filter out the impurities with gauze.
5. Always check the saltiness in the brine, and the number of soup and marinated raw materials added every day must be registered, so as not to be too salty, too light, or the aroma is too heavy and too weak.
Treatment of raw materials before marinating:
1. Cleaning treatment.
After the animal raw materials are slaughtered, the remaining hair and dirt must be removed. The intestines should be scratched and washed with refined salt and starch, and the tongue and belly should be slightly scalded with boiling water, and the white film should be scraped off with a knife.
Second, the preliminary knife processing.
Red meat is changed into pieces of about 250-1000 grams, intestines are changed into pieces about 45-60 cm long, liver is changed into pieces of about 500-600 grams, tripe is changed into pieces of about 1000 grams, and the rest of the internal organs are not changed, and poultry and dried tofu do not need to be changed.
3. Water treatment.
All animal raw materials that need to be marinated should be treated with water in advance before they can be used for marinating. Otherwise, the bad smell and blood stains in the raw materials will be mixed into the brine, making the brine taste poor, porridge-like, and easy to ferment and foam and deteriorate, which is difficult to retain. The raw materials are directly put into the brine without boiling water, and the surface is covered with blood, and the appearance is not beautiful, and the taste is very poor. Water treatment is to put the raw materials into a pot of clean water, take them out when they are broken, and then wash off the blood stains with clean water. If the smell of raw materials is large, you can add green onion knots, ginger pieces, cooking wine, etc. to the pot.
An example of a dish made with braised vegetables
1. Spiced beef:
1. 5 catties of first-class beef, change it into a block of about 500 grams, and it should be averaged so that it can be sliced after marinating.
2. Use cooking wine, ginger, green onions, and Sichuan salt for 1 hour, and then put it in a pot of cold water with an appropriate amount of salt.
3. Slowly boil over medium heat until the beef is broken, remove the beef and wash it with water.
4. Put it in a brine pot and marinate it over low heat for about 1 hour, then remove from the pot.
2. Spiced goose sausage:
The goose intestine must be marinated separately with brine, and the goose intestine should not be marinated in the brine soup pot, so as not to affect the quality of the brine and easily cause the brine to deteriorate.
1. Clean the goose intestines, cut them into chopstick-length sections, and make them with cooking wine, salt and ginger slices for 10 minutes.
2. Add an appropriate amount of salt, monosodium glutamate and fresh soup with about 500 grams of brine alone to adjust the marinade.
3. After the brine boils, put the goose intestines into the marinade, and keep stirring with chopsticks for about 10 seconds.
3. Crispy duck:
1. Use a hair clip to pluck out the miscellaneous hairs on the semi-finished duck, especially the fluff on the duck head, duck neck and wings. Remove the internal organs, detain the esophagus, and rinse with water.
2. Inject clean water into the plastic basket to submerge the duck flavor, then add an appropriate amount of salt, cooking wine, ingredients, peppercorns, pepper, ginger juice and stir evenly, and put in the washed duck for code flavor, the summer time is shorter, and the winter time is longer.
3. After the brine is boiled, season and color the brine first. Then flip the duck wings upwards and snap them, put them in the pot in turn and press them with stainless steel rings (to prevent the ducks from rising to the surface after being heated and expanded), and then put in ginger slices and green onions (to retain the roots). After the fire boils, turn off the blower and slowly marinate over low heat. After about 40 minutes, the duck is cooked, scooped up and placed in a dustpan.
4. Pour the refined oil into the pot and heat it to about 125 degrees, put in the marinated duck and turn it continuously with a hook (the hook can only touch the duck's thighs, otherwise the duck will be hooked) to avoid uneven heat and fry the duck. When the duck is just the right color and the duck is fried, press the duck leg with your index finger to feel the crispiness.
5. Brush the fried duck with cooked oil and sprinkle with cooked sesame seeds to make it ready for shipment.
Fourth, Sichuan plate duck:
1 duck (2-2.5 kg), 100 grams of salt, 0.5 grams of soil nitrate.
1. Choose a duck, the fatter the better, preferably a tender duck that has not laid eggs or has not changed its feathers.
2. Pickling, after slaughtering, wash and scald with half-boiling water, remove hair, cut out the liver, cut off the wings and feet, and put it into the marinade jar for pickling. The curing time varies depending on the season, but it is marinated for 96 hours from November to January and 12 hours from August to October. After marinating, the duck is taken out and stretched out with the duck (not too wide), so that the wind can blow to every part of the duck's body. After drying the water, then roast the chaff repeatedly over a slight fire for about 3 minutes, and it is the finished product.
Braised vegetable shop, store opening process, skills and experience sharing
01
Business Skills Reference
1. The pickled vegetable shop is actually a kind of takeaway shop, which is to directly send the products it operates to the store for sale after processing or basically processing them. Therefore, there is generally no need to set up a stove to cook dishes, nor do you need to set up tables, chairs, benches and tableware for customers to eat, and the store does not need a larger area and more chefs and waiters, which undoubtedly greatly reduces the operating cost and is also the biggest advantage of the braised vegetable shop.
2. Braised vegetable shops generally should not be opened too large, which is of course to minimize the early capital investment. If the store is slightly larger, the second half of the store can be used as a workshop; If the store is small, the product can be processed in the workshop and then sent to the store. For those who do not have the conditions to rent a shop to operate, they can rent a stall in the farmers' market, or set up a stall in the residential area of the street, and of course, they must also have a food retail cabinet that can prevent dust and flies.
3. The braised vegetable shop should have its own main varieties or special products, and it is often based on one or two main varieties or special products, supplemented by several general products, so as to form its own flavor characteristics, and the store's signboard should also be named with its own main products or special products.
For example, at present, some braised vegetable shops in Sichuan often use the more famous shredded chicken, crispy duck, silk rabbit and other main products in Sichuan, in addition to braised meat, braised pork ribs, braised pork liver, braised pork belly, braised pig's trotters, braised duck feet, braised goose wings, braised bean tendons, braised dried tofu and other general products; The cold salad shop is mainly based on Bangbang Chicken, Rabbit Dice, Lung Slices, etc., in addition to Ear Chips, White Meat, Bamboo Shoots, Bean Tendons, Tofu Skin, Sea Cabbage and Various Seasonal Fresh Vegetables and other general products, and the store name is often named "Shredded Chicken", "Crispy Duck", "Silk Rabbit", "Bangbang Chicken", "Rabbit", "Lung Slices" and so on.
4. The products of the pickled vegetable shop are first marinated in the workshop, and then placed in the tray of the food retail cabinet in the store in the form of a whole or a whole piece, and after the customer comes to choose the products they need, they will be weighed and cut and sliced on the spot, and then packaged, and equipped with brine, chili noodles, peppercorns, peppercorns or five spices. Never chop or slice the finished product beforehand, otherwise customers will doubt the quality and freshness of your products.
5. It's best not to join. The cost of joining is too high, although there is brand support, but the small business is unpredictable, the operator who has just entered the industry can not control the cost handy, and has to keep "paying tuition", and finally is destined to work for others, and the possibility of loss is greater than 70%.
6. It's better not to be a partner. Small business, although the small profit is large, but the total profit is small, the whole family on both sides participates, there will always be different voices, and the early fixed investment accounts for a large proportion, at least 1~2 years to return to the cost, many partners can not pass this time period.
02
Preparations for opening a store
1. The shopkeeper must systematically learn the production and opening process of braised vegetables:
This is not a problem that can be solved by asking a master or joining directly. Without professional knowledge of braised vegetables, the owner will not be able to grasp the overall situation of each procurement and production link, and will not be able to position the braised vegetable shop at all, let alone the follow-up business problems.
2. It is necessary to investigate the market, business characteristics, tastes and dishes of various braised vegetables in the local market.
03
The process of opening a braised vegetable shop
1. Find a shop:
A. The pickled vegetable shop is a small business, and the transfer fee and rent must be controlled in order to make a profit.
B. The store only needs to be about 10 square meters, about 2 meters deep, and about 5 meters wide, so that the dishes can be presented in front of customers, and there can be enough space to mix condiments and weigh weight.
C. The requirements for the flow of people are also particularly high in the selection of store locations, such as traffic transfer stations, near vegetable markets, concentrated areas in residential areas, and at the entrance of hypermarkets.
D. People generally buy braised vegetables when they commute, shop, and buy vegetables, and they don't buy them specifically.
E. If there is no gold store site, the store opening plan would rather be postponed than arbitrarily compromised.
F. For braised vegetable takeaway restaurants, the location and taste are listed as two lifelines.
Reference: For inland secondary cities, it is best to have a transfer fee of less than 10,000 yuan and a monthly rent of less than 1,000 yuan.
2. Find and arrange the workshop:
Find a workshop near the shop, the closer to the shop, the better, which can save transportation costs; The larger the room, the better, to store a lot of raw materials; There is a yard or patio so that coal can be burned, saving fuel costs and making it easy to operate.
Reference: Take inland secondary cities as an example, the rent is about 500 yuan.
3. Purchase equipment and various utensils, and plan and make signboards, store layout, and store decoration:
A. Basic items to be purchased and price reference:
| serial number | name | quantity | unit | Unit Price (RMB) | Amount (RMB) |
| 01 | Dual-temperature freezer | 01 | platform | ——— | 3000 |
| 02 | Single-temperature freezer | 01 | platform | ——— | |
| 03 | Semi-stainless steel drum | 01 | piece | 90 | 90 |
| 4 | All stainless steel drums | 4 | piece | 120 | 480 |
| 5 | Large plastic buckets | 02 | piece | 20 | 40 |
| 6 | 9 inch thickened stainless steel spice basin | 5 | piece | 15 | 75 |
| 7 | Stainless steel disc | 20 | piece | 6 | 120 |
| 8 | Stainless steel clips | 03 | handful | 03 | 9 |
| 9 | Stainless steel bagging basin | 5 | piece | 8 | 40 |
| 10 | Stainless steel soup spoon | 5 | handful | 5 | 25 |
| 11 | Stainless steel hook | 01 | branch | 15 | 15 |
| 12 | Stainless steel spoon | 03 | root | 1.5 | 4.5 |
| 13 | 5 pounds of stainless steel scoop | 01 | handful | 18 | 18 |
| 14 | Stainless steel garlic press | 01 | piece | 15 | 15 |
| 15 | Stainless steel mixing spoon | 02 | handful | 03 | 6 |
| 16 | Stainless steel mixing basin | 02 | piece | 8 | 16 |
| 17 | Stainless steel colander | 01 | handful | 12 | 12 |
| 18 | Machetes | 02 | handful | 15 | 30 |
| 19 | Slice knives | 01 | handful | 20 | 20 |
| 20 | Big Shauki | 02 | piece | 20 | 40 |
| 21 | Disposable gloves | 02 | box | 03 | 6 |
| 22 | Disposable masks | 4 | box | 4 | 16 |
| 23 | wall clock | 01 | piece | 25 | 25 |
| 24 | Spice bags | Several | ——— | 50 | |
| 25 | gauze | ——— | |||
| 26 | Thick bamboo poles | 03 | root | 33.3 | 99.9 |
| 27 | mill | 01 | platform | 230 | 230 |
| 28 | Meat grinder | 01 | platform | 65 | 65 |
| 29 | Pound the pepper maker | 01 | platform | 100 | 100 |
| Total: | 4647.4 | ||||
| Note: Freezers are important for preserving goods, and it is best to buy new ones, otherwise something goes wrong and the gains outweigh the losses. |
B. Decoration and market research at the same time:
blister light box 800~1200 yuan; The angle iron frame of the display table is 140 yuan; artificial stone countertops 448 yuan; The partition wall, painted wall, water pipe, and the wooden board on the angle iron totaled 650 yuan; Total: about 2000 yuan
Note: At the same time, the market research on the surrounding braised vegetable market includes: dish name, price, and taste.
C. Buy spices, seasonings, and accessories.
D. Pre-marketing:
In the case that people don't know much about the products of the new store, it is a good idea to have some free tastings and discounted purchases in the first few days of the opening. It costs about 1,000 yuan to prepare discount cards and gift products. In addition, free door-to-door delivery is available within the radiation area.
The process and management skills of the pickled vegetable shop are comprehensively summarized and shared with you at one time
Many friends who are ready to make braised vegetables don't know the steps to open a braised vegetable shop, here I have written out the whole process for the reference of friends who are ready to enter the industry!
1. Location: Find a prime location Location is the cornerstone of a successful store. You need a place with a lot of foot traffic so that you can guarantee that there are enough potential customers. 2. Applying for certificates: operating in compliance Before opening a store, you need to understand and apply for relevant business licenses, health permits and other documents. This is the premise of legal business and the performance of being responsible for customers. 3. Market Research: Know Your Customers Do some market research before deciding on your store style and product mix. Knowing the level of spending, foot traffic, and competitors around you will help you position your delicatessen more accurately.
4. Competitor Analysis: Know Your Opponent Research your competitors to understand their products and pricing strategies. Not only will this help you find your niche, but it will also avoid direct price wars.
5. Design the layout: Create an efficient space Based on your products and store size, design a store layout that is both beautiful and functional. Proper planning of the kitchen and sales area can improve work efficiency and reduce customer waiting time.
6. Publicity warm-up: Catch the eye During the renovation of the store, you can start doing some publicity work. Hang up signboards to announce opening dates and promotions to attract customers' attention in advance.
7. Sourcing ingredients: Find reliable ingredient suppliers to ensure that your cooked food is of high quality. The quality of the raw materials has a direct impact on the taste of the final product and customer satisfaction.
8. Purchase Equipment: Professional Equipment - Purchase the appropriate kitchen equipment according to your product needs. 9. Equipment Commissioning: Ensuring Smooth Operations Before opening, conduct a thorough test of all the equipment in the store. Ensure that all equipment can operate normally during business and avoid equipment failure affecting business.
10. Item Pricing Set the price according to your menu and your research
11. Decoration Promotion: Create an Atmosphere - Carefully design your store's décor and advertising, which will not only enhance the overall image of your store but also attract the attention of customers.
12. Product Preparation: Everything is Ready Before opening, make some deli products in advance, so that when you open, you can quickly get into the groove and serve delicious deli to customers.
13. Staffing: Teamwork to determine staffing at the time of opening,
14. Publicity: Expand your reach Before opening, get the word out through a variety of channels, including social media, flyers, and more. Let more people know that your deli is about to open.
15. Simulated Practice: Check and fill in the gaps - The day before the opening, conduct a simulated actual combat without products. This can help you identify and correct possible problems in a timely manner.
16. Opening the Door: Rising to the Challenge - After thorough preparation, the day of opening is finally here.
Opening a store is a complex process that requires patience and care. But as long as you follow these steps step by step, you'll be able to open your delicatessen without a hitch. Good luck with your delicatessen!