How Do Netizens Talk About Making A Profit?

Secondly, home cooking restaurants are generally not very large. You have to think about your hotel.

Then the rental problem, because I am in Shanghai, where the premium is relatively expensive, has given a relatively small facade, (probably only ten tables) estimated that a month at least twenty-five thousand to thirty thousand (this is at least ah, in fact, I am not very clear about the specific circumstances, but if you are in a big city, this is definitely needed), this is certainly a relatively large overhead.

Also, you should at least find some staff, at least three cooking dishes, three four bowls, two receivables, two washing dishes (I am not very clear on the number, but I guess, after all, I have never opened it), at least I have to be an individual, a person is 1000, a month is 10000, so that the cost will be forty thousand! Of course, you can also personally experience, but it is too tired! It is really very tired, not as comfortable as hiring people.

The price of home cooking is absolutely not expensive, because you are open.

The price should not be too expensive.

Generally speaking, there are more than ten pieces of material. The meat is twenty or thirty pieces. Of course, some dishes may depend on the specific circumstances.

Generally speaking, soup is most like the shepherd's purse and bean curd soup. What kind of sour and spicy soup, tomato and egg soup and so on are relatively simple and more affordable. After all, if you make an old duck soup (a good duck is 15 yuan a kilogram always), the cost is 70~80 yuan, plus labor costs, selling 100 yuan, who will eat?

And your hotel generally does business at noon and in the evening, so you can rent it in the morning and save it!

Restaurants must be clean! This should not be mentioned much.

Also, entering a restaurant can not be a smell of lampblack.

About the taste of the dish...

It's hard to say. After all, everyone likes different types.

Like me...

(I personally care more about food, and ask for higher food). It's like I eat, no matter what the scale of your store is, how much the price is, as long as it is clean and hygienic, it tastes good.

The most important thing in color and aroma is color.

colour

So your dishes must look good! As for how to look good, I don't understand. This is usually done by my dad. He cooked very well.

He cooks a lot of vegetables and oil. I think if you open a restaurant, you must be reluctant to put too much oil on it. (I am speaking from facts) because you put too much oil and sell it not expensive, you must lose money, so a moderate amount can be done.

And then pour some of them in the final pot. If that's the case, the dishes must be good. They will be very bright.

fragrant

I don't understand incense. I don't know anything about it.

Go and check it on Baidu.

I'm sorry.

taste

When you cook vegetables, you must not burn too much, and the dishes will burn. (actually, it is "stuffy") even if your dish tastes good, but you don't have that feeling in your mouth. (I don't know clearly, it's like chewing up). Once, my dad fried bean sprouts and burned it at my aunt's house. It was delicious. It was too urgent to stir fry, and suddenly fried a big pot, and the bean sprouts were not crispy.

Although the family said that the dish was the best, I found it the most difficult to eat (other dishes were salted), so I personally think that if your dish is just a little fork on the salty, then there is no problem.

Sometimes vegetables can be fried very fragrant, the smell of the entrance, the aftertaste of this, I can not tell clearly, anyway, a little more oil is definitely right.

Vegetarian dishes are more likely to be fried than cooked. After all, a little bit of vegetables is dominant in color.

As for meat dishes, it's not so easy to say, you must put vinegar on fish and meat! A little is enough!

I don't know if you can eat it. Anyway, it's like not letting fish and meat out of vinegar.

Only a little bit to remove the fishy smell and the kind of meat (Shanghai dialect is called "abuse all kinds of gas").

Like me, the fishy smell of fish is acceptable. (my grandparents are all in Ningbo, and the seafood I have been eating to Zhoushan is not a good thing, but the fishy smell of fish in the sea is acceptable), but I can't bear the smell of meat. I don't want to eat a little bit.

If you don't like vinegar, you must buy fresh ones, which are very fresh.

It's also like that if you want to burn fish in the river, you must choose the best one. Most of the fish in the market are cultured.

In short, if you can't guarantee that your chef's skills are excellent, you must choose very fresh ingredients.

(it's not like a super chef, sometimes a chef is good at it. Even if he hates ordinary fish, he can cook it very well, but most of them are bad).

Also, don't buy the dead river fish to the customers. The fish tastes different.

Like food, though not necessarily the best (except meat, fish), after all, you have bought a good restaurant, not losing it, but there must be no mistake, like a rotten tomato, or a long cucumber.

That kind of tomato is rotten to the core.

Let alone cucumber.

Ingredients must be passed!!! Quite important!!!

If the food you choose is too expensive, you can raise the price a little. If it is really delicious, it will not mind the money in general.

When you open a shop, you can engage in activities like thirty percent off, or send coupons.

Then your shop must have several special dishes.

Special dishes are not particularly tasty, absolutely tasty (expensive or not), or absolute innovation, plus a little bit of tasty ~ hey hey, anyway, try to get your signboards out.