Walking into a Japanese convenience store will surely satisfy most of your needs, you can rely on the convenience store and solve the problem of three meals a day always hot breakfast, a variety of bento, fruit platters, ready-to-eat snacks are available.

711, Rosen, the whole family of these Japanese convenience stores are the benchmark in the convenience store industry, the secret of their success: the product mix, the scale effect and open to franchise.

The goods can be divided into three categories: fast food (including boxed lunches, Kanto boiled, bread, etc., Japanese convenience stores are basically fast food brand products), processed food (including bread, desserts, etc., and some of them are private label products), non-food products (including daily necessities).

In these 3 categories, fast food fresh food is the most profitable.

Fast food fresh food margins are higher than other products (2016)

Fast food fresh food sales account for nearly 40% (2016)

Because the competitors of these convenience stores are often not supermarkets in the same business, but fresh food merchants on the same street.

In order to meet the fast-paced life of modern people, more and more self-operated convenience stores have also begun to be equipped with deli food in the store

The following is a small talk about the convenience store deli food commodities business need to pay attention to the know-how!

1, the purchase of quality requirements

(1) the production of raw materials must ensure that it is fresh, hygienic, in line with the industry standards for this type of food, finished products and semi-finished products should have a sufficiently effective shelf life.

(2) Incoming goods must be sealed and packaged in food bags, and raw and cooked food must be separated.

2, processing, production requirements

(1) processing of cooked food does not use open-flame stoves, the use of high-temperature stoves should have certain protective facilities or in the direction of possible contact with the customer to make a significant sign to prevent burns.

(2) the production process should be observed at any time during the changes in the processed products to ensure the quality of the finished product.

(3) depending on the sales of each variety of timely processing of additional countertops.

3, preservation, freshness requirements

(1) perishable food, should be stored in the freshness cabinet, should not be placed in high temperature or room temperature for a long time.

(2) When the temperature is high, for brine food should be put into boiling brine every 2 hours to soak for five minutes.

(3) For barbecue food, it should be stored in an insulated box and should not be stored in the air at higher temperatures for a long time.

4, personnel hygiene requirements

(1) Personnel must keep their hands hygienic.

(2) Personnel in direct contact with food ingredients, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings; they are not allowed to wear nail polish and spray perfume.

(3) No scratching of the scalp, blowing of the nose, or digging of the ears while working; no direct tasting with a spoon or grasping of food for sale with the hands, and no contact with unclean articles. Processing personnel with injuries to the hands, not to touch food or raw materials; after bandaging treatment to wear protective gloves before participating in the work without direct contact with food. No personal items may be stored during work.

(4) employees must wear neat work clothes, caps, shoes, masks before entering the processing room; work clothes should be clean and tidy; hair shall not be exposed outside the cap, not combing hair in the processing place.