If you run a revolving sushi restaurant, I should tell you first! There must be some left every day! As for the disposal of surplus products, it is very simple. Raw fish and clinker can be recycled, and fresh fruits and vegetables can only be thrown away (but don't worry, these are very low costs). So, two hours before closing time, pull up the tape, try not to release sushi with fish and clinker, only put some low-cost products, and order the rest (that is, guests can order whatever they want)!

If you just open a restaurant, it's easy. You don't have to pull your belt. Anyway, you just place an order, so you just have to work hard on the preparation method to minimize the kitchen waste, but at the same time you have to ensure the quality!

As for how much to do in a day, it is not easy to deal with it. It takes time to explore! Weather, surrounding passenger flow, surrounding activities, holidays and some positive and negative news about catering will all affect the passenger flow in the store!

These materials must be kept in the refrigerator. General sushi restaurants are equipped with quick-freezing cabinets and fresh-keeping quick-freezing cabinets! Unless you go shopping for the freshest materials at three or four in the morning every day!

The price depends on whether people there can accept sushi as a food and which sales groups are targeted at! For the elderly, we can only rely on low prices! For students, we should often engage in activities ~ discounts, gifts and so on! For office workers, we must make some business packages! 5 yuan to 10 yuan can only achieve small profits but quick turnover! ! I suggest that if there is a similar sushi restaurant in your city, the price will be set at around two or three yuan. If your business is good, the other party will generally take the tactics of price war to hit you. At this time, you need to calm down. If you fight back with the method of price war, there are only two answers; One is the fiasco of both sides (that is, the local sushi industry is completely rotten, and it is difficult to do it well), and the other is you (the other side will keep introducing new dishes and the price is lower than yours, and when you lose, that market will be his! Therefore, I suggest you look higher, improve the quality and then slowly raise the price! Go to the high-end market Don't take the poor road ~ you earn a lot of money, but it's hard!

I worked in He Lu and Dahe for a year! Now I work in an upscale restaurant in Guangzhou. These are just some of my little experiences! I hope I can help you!