I agree with both hands, because I am also a chef. I have worked in many hotels for 17 years this year, such as pure social catering, chain hotels and five-star hotels. I have worked as a chef and professional manager, and I have opened small restaurants, snacks and canteens myself. Chefs either earn their salary by their excellent skills (but they can't do it when they are old), or they can play in the workplace (be an executive or executive chef in a hotel, or start their own catering business).

Many chefs have succeeded in opening a shop to do business, but many have failed. Some people cooperate with the big boss to open a shop. As a chef, they can get a salary and get dividends (this way is relatively stable compared with chefs), and they use their savings for many years to open their own small and medium-sized restaurants (the risk is a bit, because as a chef, they can cook but not necessarily operate). My colleagues and friends around me have some successes and some failures. There is also a snack bar like you. As long as the business is good, you will definitely make money. If you have no business, you can't lose money. Thanks to your salary! But you have management experience. Opening a snack bar will give you some ideas for reference.

1. Finding a good location is very important.

2. You can go to the second-hand market to find the equipment you just started doing business.

3, the food raw materials are better.

4, health should be improved.

5. the pricing is reasonable.

6. Eat fast.

7. In order to ensure the quality, try not to sell the leftover food the day before.

8. It's easier to open a shop than to keep it. Don't stop coming tomorrow without business today, because customers need time to accumulate.

9. Treat every guest as a family member.

Finally, I wish you success. Take the first step. You are a little closer to success.