Kitchen equipment includes three kinds of items in the kitchen: electrical appliances (mainly refrigerators), cookers and objective tables. Senior chefs recommend buying places: Hangzhou Ceramic Market and Tao Qiu Road Store.

Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in ceramic market and specialty store. If you want to find a cheaper place, you can go to hangzhou east railway station Commodity Market, Yiwu Commodity Market or Yongkang Hardware Market. As long as the counter-offer is in place, the prices of goods in these places can be cheaper by more than one third.

Tableware for customers: you can go to the ceramic market or specialty store. If the restaurant has a high positioning and is good at characteristics, you can customize the dishes and chopsticks that meet the characteristics. If it is a stall-style small restaurant, in order to save the upfront investment as much as possible, some people will buy second-hand goods. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks were taken to some small restaurants, and the goods looked good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.

Another thing to note is that some stores are equipped with kitchen equipment when they are built. Such equipment is not designed and equipped according to the restaurant you want to open. If you rent it, you will often spend a lot of money.

Sublet hotels can sometimes omit this purchase procedure, but many times when they actually run, they will find that some equipment is useless and can only be decided by professionals. Otherwise, we have to throw away the old equipment and pay a large sublease fee for nothing.

If you want to save more money on buying three big items, one way is to go to the flea market on Shaoxing Road in Hangzhou, which depends on luck. Sometimes there are complete sets of kitchen equipment here, some in stock and some second-hand. Another way is to find the kitchen equipment manufacturer directly. At present, many kitchen equipment manufacturers recycle some old hotel equipment while selling new goods. By buying these second-hand goods, they save two-thirds of the money compared with buying brand-new equipment.

Step 6: Buy raw materials.

After opening the store, the boss grasped the purchase the most tightly. In many small restaurants, the boss also serves as a buyer and cashier, which also ensures the entry and exit of money. Even if you can't do it yourself, find a close friend to do these two jobs.

Drinks and seasonings:

Method 1: Go to the food market and supermarket to buy it yourself. There is more freedom of choice, because sometimes you can choose some cheaper prices for cash settlement.

Method 2: Let professional companies directly contract, which is the most common practice. All drinks and seasonings are contracted and supplied by a company, which is responsible for delivery at any time. One of the main reasons why bosses take a fancy to this method is that they can pay their bills. The general practice in the industry is to settle accounts one to two months after delivery. Professional companies also have a certain sales rebate, which depends on the difference in sales. If you add a sales rebate, the purchase cost will not be more expensive than going to the vegetable market and supermarket. The rebate rate ranges from 5% of sales to 12%, which depends on your own discussion with suppliers. Some restaurants don't take back the deduction, but ask the supplier for the entrance fee. Some insiders believe that this practice has many disadvantages, the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebate sales.

The waiter is happy to accept the delivery from a professional company, because he can get the corkage fee, which is a commercial bribe stipulated by the industrial and commercial department. In a small restaurant with four or five salespeople, if the business is good, a waiter can collect seven or eight hundred bottles a month. In some big hotels, waiters can't collect the corkage fee by themselves, but in this small hotel, the boss will ask the waiter to collect the corkage fee directly, in order to encourage the waiter's enthusiasm for work.