The distress of opening a pot-stewed food shop, experienced friends give some experience and entrepreneurial stories.

About the distress of opening a pot-stewed food shop, experienced friends gave some stories about experience and entrepreneurship.

Lead: Entrepreneurial stories are not only about the experience of entrepreneurs, but also about the skills, experiences and ideas in entrepreneurship, so that latecomers can learn from them and combine or learn from them according to their own conditions to achieve entrepreneurial goals. The following is the story I collected for you about the distress of opening a pot-stewed restaurant. Experienced friends give some experience and entrepreneurial stories, hoping to help you.

I'm opening a pot-stewed restaurant. As for many people, making brine, secret recipe and so on.

One thing to be clear is that the really good side is not spread, so others have accumulated years of experience. We generally disclose the first-order formula, the second-order formula, or even lower. We also see that there is little difference between the medicines of each formula, but the taste is different. Is it really good to taste at that ratio? My answer is no. As for some people who say that incense flies ten miles, I can't help laughing. I just want to ask you, do you know braised dishes? If the' fragrance' of the pot-stewed vegetables is too prominent and the taste of the meat itself is suppressed, it is a pity that your customers eat incense instead of meat, so the biggest feature of the pot-stewed vegetables is to highlight its original flavor, which is why many things can be preserved in the same pot of brine, and nothing is the same.

Except the meat itself, everything else is an auxiliary material. Look at the innovation of many dishes, which are very low-level. Change the shape, add some spicy taste, or use hot pot ingredients. So what does innovation depend on? I think it depends on your grasp of condiments. What are the salty, fresh, fragrant and salty dishes that stand out from the crowd? Isn't it salt? It's just monosodium glutamate, and its fragrance depends on chicken essence. This principle is simple. As for the halogen flavor, it depends on the role of halogen medicine. Then you must master the characteristics of each medicine, such as licorice, which has a mixed effect in Chinese medicine, just like adding sugar when we cook. Sugar should have the same function.

Why the longer the brine, the better, because the brine has a lot of meat flavor in the process of marinating. In addition, according to geographical factors, we need to improve the brine in the process to adapt its taste to the local area.

Let's talk about cold salad. Many people know that red oil is the key to cold salad, but many people are still not comprehensive about the production of red oil. However, there is another condiment that everyone ignores. Soy sauce is often bought directly and used directly. In fact, we all buy ordinary soy sauce and take it home to make our own paste soy sauce, and then we need to make our own sesame oil. These three condiments will make your cold salad taste better. Originally, we did business to make some money. Everyone knows that cold salad is not delicious without oil, but we have to lose money if there is more oil, so it is also important to master this degree.

Once again, I am most opposed to joining. Before you make money, you have given away a lot of money. And LZ's so-called distribution, I advise you not to, otherwise you will lose a lot.

So you will always be under his control. If you want to cook braised dishes, you have to master the technology and open your own branch. As for how to operate, it belongs to the marketing category. Many people say that technology is not easy to master. Indeed, I suggest that you can go to Sichuan or Chongqing and spend a year visiting more than two teachers, but it is impossible to visit one teacher. Only by working part-time and studying part-time can we see the success and failure of others. In addition, for friends who are opening stores, business is not good. In order to find out the reason, I started to have a bad business, so I engaged in some small activities. Although it has stimulated sales, the most fundamental thing is to think clearly. There is no fixed model, and no one's model can be used for reference.

In fact, the most difficult thing for a pot-stewed restaurant is to choose the facade. The place needs to be large because it needs to be handled. Real shops are all from raw to cooked, with water, gas and electricity, but these factors restrict your development. At present, my solution is: find a place with cheap rent and sell it with output. When your market share increases, you can expand rapidly. Some people say that expansion is difficult, I admit it, but. Of course, it is important to prepare in advance and explore the experience. It will be very easy for you to find a store in all your direct stores in the future. As long as the market research is in place, you will wait for the favorable opportunity. For example, I like a place to do business, but there is no suitable facade. It doesn't matter. I will put it in my plan. My goal is to find out every place in my city. As long as it is within my bombing range, I will attack strongly. As for how to rent a facade, there is a lot of knowledge. You can find a drag bottle. It's a skill. Take your time.

Okay, that's enough. Welcome everyone to discuss together.

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