The details are as follows:

1. Enrich the taste, match the set meal, and promote the special dishes:

In terms of dish setting, the basic SKU can be defined for the mala Tang category, and different set meal modes can be provided in take-away food, such as different combinations of meat and vegetables, targeting different groups, and distinguishing between lunch and midnight snack. ?

this can not only increase the unit price of customers, but also optimize the meal delivery speed with a fixed set meal mix, which makes it easier to control the quality of ingredients and reduce the occurrence of food safety accidents.

2. Enhance the brand management awareness of the store? :

For a single store, we must first establish the brand awareness of the store. Take-away shop page decoration should try to choose a clean and bright background, choose a brand logo with more prominent visual color, choose a light background as far as possible for food photos, unify the photo types, and simplify the dishes in the photos as much as possible, giving consumers a clean and hearty feeling, thus improving consumers' goodwill. ?

3. Pay attention to food hygiene:

Controlling the quality of suppliers' ingredients from the source, ensuring the cleanliness and hygiene of food preparation areas in shops, and paying attention to the strict spill prevention of take-away packaging, such as using insulated take-away bags and wrapping plastic wrap outside food boxes, are all effective means to improve the safety and hygiene of spicy food.

Origin:

Mala Tang originated in Niuhua Town, Leshan City, Sichuan Province, on the bank of Minjiang River. Originally, boatmen and trackers created the simple and unique way to eat mala Tang.

In the Chuanjiang River Basin from Chengdu to the Three Gorges, due to the fast-flowing water, the trackers have become an indispensable landscape. While pulling the fiber, they set up stones and crocks along the river, picked up some branches to make a fire, and scooped up a few buckets of river water. Everything was made from local materials. If there were vegetables, they pulled out some wild vegetables to make up the number, and then added seasonings such as sea pepper and pepper, which can be eaten by rinsing.