2, location selection: as long as the location of the people can be. It is best to be located in the business district, near the large market, next to the cinema, industrial area dormitory group, office buildings and so on. Passenger terminal, wharf and large restaurants near the inappropriate, because these lots store rent is high, and people come and go in a hurry, the belly is not hungry, have no intention of patronizing the snack bar.
3, store layout: the most basic to achieve clean and bright, bright windows. With a large amount of money to decorate the store is absolutely not necessary, customers eat snacks, little attention to the front of the luxury or not, they are more concerned about the taste of food, nutrition and hygiene. As long as the quality of snacks, storefront neat and beautiful, there is no worry about no business. Flavor snack store than other small stores should pay more attention to health and cleanliness, so that customers look at the tableware to produce a comfortable feeling that the store is clean enough, it is worthwhile to hold the field again. The store should be set up to accommodate 18 people's tables and chairs, an area of about 30 square meters or more. 4, price varieties: price, it is best to adapt to the popular price, the price of about 2 to 5 yuan, do not engage in "Lalang with", otherwise it is easy to cause dissatisfaction. Variety, not greedy for the whole, as long as there are Xingxin food universal varieties and flavor characteristics of the better, such as wontons, noodles, steamed dumplings, stewed pots, marinades, etc.
5, business strategy: cheap, varied is certainly important, but more critical or taste. Where the food-related industries, pay attention to customer tastes, to attract repeat customers ** method is to have their own special flavor. If the snacks are about to sell out (such as halo-halo) and then cook once, the owner must first taste the original flavor has been lost, if the taste is not good, simply pour it out, so as not to sell bad signs, because the cost of snacks is really limited, do not lose a lot of money because of small losses.
Cooking snacks should hold the principle of preferring to concentrate rather than abusing, after selling out and then cooking in moderation to keep the product fresh from time to time, because snacks are most avoided overnight. If you intend to "raise" the amount of customer spending, you can make up a few varieties of a "package" for sale, in addition, the flavor of the snacks also pay attention to the seasonal, winter and summer types should be slightly changed, increase or decrease as appropriate. People in the cold zone, generally afraid of sweet and greasy, it is clear that the people in these places need some more calories to supplement. Therefore, the northern region of the snacks than the southern region of the snacks to be lighter. In different regions to open a snack bar, it should take care of the local people's eating habits.