How is the brine fishing business now? Is this good?

In recent years, both entrepreneurship and food that consumers like are undoubtedly the most popular at the moment. You can sell it directly from the pot. To exaggerate, the product may have been selected by the customer before it is out of the pot. It is red, bright and shiny, with a fragrance of ten miles. If not attractive, what is attractive?

Now fishing for brine is to add a new marketing model that is very suitable for the characteristics of the current catering market on the basis of traditional brine dishes-do it now and sell it now! The barrel for making brine is directly placed in a place where the public can easily see it and pickled on the spot. Pickled products are directly sold in rattan baskets together with cigarettes, and consumers waiting on the side directly use bags to pick what they like! This marketing model is very close to the people, which can be said to bring fresh brine to the new front line of the market, and then use its taste to make more people become its fans!

Fresh fish tastes spicy, which is very suitable for young people who like spicy food. It can be used as a pre-meal dish or as a daily snack. Brine, in the form of fresh brine and fresh fishing, has produced dishes that are popular with the public and are not greasy. The pot-stewed taste just cooked is not only delicious, but also delicious.

Let's see what kind of secrets there are and why the public is so dead set!

First, the ingredients are fresh and attractive.

The ingredients are fresh and attractive. The brine that is now fished out of the brine is prepared on the same day. All kinds of fresh meat ingredients are displayed neatly at the door of the store, and the brine oil is drenched on the surface of the vegetable meat, and the aroma is overflowing, which looks very attractive. Every day is fresh ingredients, which also gives customers a cleaner and healthier consumption experience.

Second, the products are diverse and more selective.

Under normal circumstances, there are only a few common varieties of traditional braised dishes, and at most there are more than a dozen varieties, most of which are meat-based ingredients. But now, the products of brine fishing are very rich, including meat, vegetables, bean products and little seafood, which can be matched with dozens of varieties to make customers more selective and adapt to a wider range of groups. Won the love of many consumers!

Third, it is novel in form, rich in taste and rich in flavor.

It is a change in the traditional sales form of pot-stewed vegetables. Customers participate in the whole process of making pot-stewed dishes, which is psychologically easier to accept and gives diners a hint of freshness, health and safety. Moreover, the characteristics of "marinating overnight" and "visible marinating process" are also in line with the pursuit of food safety and health by contemporary consumers, making it quickly popular!

Freshly fished ingredients are boiled and soaked in rich bittern oil for a long time, and the taste penetrates into the bones. Eating it in one bite is fragrant, spicy, sweet and hemp, and it is very delicious. In addition to the traditional spicy taste, there are many flavors such as sauce flavor and spicy taste, and a pot of brine can meet the needs of different customers.

Fourth, braised products can be hot or cold, and there is no off-season.

Traditional pot-stewed dishes are usually eaten cold. With the hot and cold weather, the sales of products will be affected to some extent. However, fresh brine is mainly used for hot brine dishes, and the flavor and taste are not compromised after cooling; Adding brine soup can also be eaten by heating, and the flavor is better. Therefore, Xia Dong will not face the off-season, and there is a market all year round!

5. Simple operation and convenient management.

The old brine of traditional pot-stewed vegetables has been reused for years, decades or even hundreds of years. The maintenance process of brine is very complicated and has poor controllability. Now, the brine that comes out of brine is basically freshly prepared, boiled, boiled and sold every day. There is no additive, the operation is simple, and the brine has almost no post-maintenance problems. Moreover, the production cost of fresh brine is also very low, and the cost of each barrel of brine is at least 5 times lower than that of traditional brine!

Transparent brine is fresh and healthy. Now brine is caught, and brine is sold on the same day, but overnight dishes are not sold on the same day, which avoids customers' anxiety about additives and overnight dishes, and the food is fresh, which meets the health and wellness needs of modern people.