I think that no matter whether you do barbecue or do something else, you have to put your heart and soul into it, so that it will be good. Especially in summer, many people eat late night snacks, are willing to eat barbecue, now the barbecue restaurant is more and more red-hot, whenever the night falls, I can often see the school near the barbecue stall full of looks. Every place generally has a red-hot business barbecue stall. But in fact, for the large dining barbecue stalls, or famous barbecue restaurant, do a good job if, and know how to operate over the queue, eat more people, but for the roadside barbecue stalls, such small stalls are generally two people, a person grill, a person to clean up, and generally can only take care of five or six tables. But selling barbecue to make money is really very hard. Every morning you have to go to the market to buy vegetables, buy some meat back to the vegetables and meat have been skewered on the skewers. In the evening, we have to go out, to be busy until the early hours of the morning, or even a little later! And it's hard and tiring. After all, the summer has been in the charcoal fire next to the barbecue, it is not the average person can stand, there is a good location this is the key to the choice of foot traffic and consumer choice is very important, generally many people have a misunderstanding, feel the barbecue opened in the family building more than a place is certainly not a problem, but from the point of view of the family building is not close to the commercial area, it is purely residential, business will not be too good, the price can not be raised. Prices can not be raised. And also want a unique flavor, health to clean, as long as the willingness to suffer can do well.

Why barbecue can be called the street to occupy half of the riverside snacks, the main reason is that the barbecue is very good to do.

The hardest point of the barbecue stall is not the way it is made or the way it is stocked---

The hardest point of the barbecue stall is to apply for the stall license, which is not just for a certain area but all the areas where the stalls are the most troublesome link. Because of the hygiene aspects involved, once this link has passed, then there is no other problem.

After the stall certificate, the rest is to go to the food market to choose the merchants on the goods, after discussing the daily need for ingredients and prices. It is the charcoal fire seasoning liquor and other secondary stocking.

At the end of the stocking stage, the rest is simply the production, stringing everyone will be the basic operation, a learn half a month to get out of the master of the small master on the line, plus a skilled use of addition and subtraction of the bookkeeper.

The rest is to constantly adjust the customer's requirements for taste, and has been adapted to the current regional flavor products, it can be. So in summary the first pass over the rest is sprinkled.

I hope my answer is helpful to you.

Depends on the area Location Area personnel tastes