Equipment and tools, purchase channels of ingredients and condiments.

whether or not a professional pot-stewed chef is invited to cook, shopkeepers need to systematically learn how to make pot-stewed dishes. This is not a problem that can be solved by asking a master or joining directly. Operating pot-stewed vegetables is a project with technical threshold. Without professional knowledge of pot-stewed vegetables, shopkeepers can't grasp the overall situation of all procurement and production links, and they can't locate pot-stewed vegetables shops at all, let alone follow-up business problems.

People's tastes are different because of the different market conditions of braised dishes in different places. It is also necessary to investigate the operating characteristics, local tastes and dishes of various braised dishes in the market. Operation steps and cost accounting Step 1: Find the pavement. Pot-stewed food shop is a small business, and the transfer fee and rent must be controlled to make a profit.