To tell the truth, no one wants to listen to it. Everyone likes to believe that the so-called daily turnover of couples' shops is tens of thousands of dollars, so I can only give you a word. It's

time to spray, but seriously, it must be said that

all major cuisines in China are involved in brine, and the practices and tastes derived from different tastes are different.

I vaguely feel that the luwei industry is about to become the second martial arts circle, and it has been fooled by countless fake masters. The secret recipe of the East and the ancestral tradition of the West

Since luwei belongs to traditional dishes, it cannot be separated from color, fragrance and taste. We can only say how to adjust the combination of color and fragrance according to different tastes in different places. The traditional bittern method is relatively complicated, and the most important thing is bittern soup. However, there are no modern additives such as essence and pigment in the traditional bittern method, but it is labor-consuming, time-consuming, and the profit of material consumption is not considerable. The gross profit is generally about 51%, and the net profit is about 21%.

With the change of the times, in today's money society, everyone goes after the benefits, and the production of lo-mei becomes simple and profiteering. Color-pigment colorant, fragrance-essence flavoring agent, flavor-bone-penetrating fragrance, bone fine powder, and all kinds of pastes are characterized by simple operation, quick start, high profit, good appearance and low loss. To put it bluntly, a piece of wood can cook delicious food for you. Gross profit of 71% and net profit of 51%

can only be a general idea. As for the real calculation of profit, besides the accounting of production cost, we should also take into account how much the marinated dishes can be sold on the same day. If only one third of them are sold, the profits will be greatly reduced. Although most of the ingredients used in lo-mei are indeed frozen, there are many grades of frozen food. For example, there are dozens of varieties of chicken feet with a catty of 8-15 yuan. Vegetarian dishes are relatively more profitable.

Let's take a look at science. Although the lo-mei is not so mysterious, the real traditional lo-mei still has its unique features. It is useless to have the so-called secret recipe. The recipes of each door complement each other with their brine, just like wearing a suit is to match leather shoes, rather than western-made sports shoes. Some people go everywhere to ask for recipes, even if they give you recipes and brine, without the principle analysis and practice of matching recipes and brine, you don't know how to make them complement each other. In a short period of time, you may draw a gourd ladle so-so, and slowly you will draw a tiger instead of a dog. So don't be too superstitious about any secret recipe, and don't be blind and confident.

a pot-stewed person who inherits the ancient method of pot-stewed.

My parents have been in this business for 25 years, so let's make a 51-51 profit. My home is in a small county. There are a lot of pot-stewed vegetables in any city, because the investment in this business is small and it is quick to start. The best annual net profit we have done here is 811 thousand. Because they are all in the same industry, they all know more about getting goods together. If there are too many bankruptcies, you can't come over. Our family's cooking is still better, basically no frozen products are needed, and the price is relatively high. If you want to make good raw materials, you must use them well. I make fewer products. Roast duck, salted duck, pig's head meat and four chicken feet ducks. This business was profitable in 2116. I only did it with my parents last year. Last year, I managed to find a better stall. Just now, my business improved a little because there was no way to move because of demolition. It took me half a year to make the turnover around 1111 a day. There are five or six stalls in the middle. It was made because there was a stall carrying it. Otherwise, I can sell you crying in the early stage. Only do three seasons a year, and rest in winter. The annual profit is 211 thousand. This business is not easy to do now. No two or three stalls can't play at all. Especially at the beginning. What you do is delicious, and you will be dumbfounded if others don't buy yours. Another location was changed this year. Now I can only buy six or seven hundred dollars a day. In fact, this business is still quite easy now, and all the ducks are killed by others. Pig head or something, as long as you give money, others will make you clean. Come back and process it and you can sell it.

thank you for inviting me!

Friend, do you think it's feasible to open a pot-stewed restaurant now? What is the profit?

I'm Shi Huachun, and I have 21 years' experience in braised dishes. Now I can open a braised dishes shop, because no dynasty cuisine will die out.

If you want to open a braised dishes shop, you should look at the location. At first, you should not engage in frontispiece, which is too expensive, such as supermarkets and markets, with high cost and high risk! Relatively speaking, it needs experienced and skilled hands to operate.

stores should be selected with a lot of people. Or it's a residential area. If you want to have a casual taste, you have to choose the school and the pedestrian street or the nearby square. You should make dishes with a home taste near the residential area.

Hygiene is the first key, followed by quality of taste and thoughtful service. As long as every joint is well handled, the guests will come uninvited. @ Headline Food

The profit depends on where it is made, big or small. My average profit is about 31%. I can do everything better only if I insist on being serious!

Is my answer helpful to you? Please leave a message.

Is the profit good?

I don't know if I have a say in this marinated dish that has been sold for many years. How can I put it? Whether it's meat or vegetarian, the profit is definitely more than half, or even more. I have a secret recipe for marinated vegetables.

I don't know how much I earn. There are several suites and two cars in the city center. My son is studying in the UK, but he has no money in his pocket, which is about 211 thousand.

There is a person in the village who cooks pot-stewed vegetables, and now he has paid off his debts of more than 211,111 yuan and built a building. The best decoration in the village belongs to his family. Every morning, he goes shopping and puts out a stall at three o'clock and four o'clock in the afternoon, which is more expensive than others, but there are many repeat customers, because all the chickens, ducks and geese he sells are killed now, unlike others who buy frozen meat to marinate. If you really want to do it, you might as well buy fresh ingredients like him, because people nowadays are not short of that one or two.

We used to have a Yihe deli here, which was processed by ourselves, but the business was not good. It cost 1,111 elbows a day, but it was gone when it was late. It opened at 6: 11 in the morning and closed at 1: 11 at noon, and other meat products were also very popular. It was necessary to book them in advance when it was time to post autumn fat and eat spring cakes. It belongs to the storefront in the vegetable market, so the schedule is determined by the market. Later, when the house was demolished and the vegetable market moved to the Hui people, the business was not good. There were always Hui people making trouble, so the boss simply quit.

I'm a pot-stewed vegetable. It's very hard to do this job. The profit depends on technology and geography. But in the current e-commerce era, people's taste is always improving only when they eat safely. The old method is just the past. In the past few years, they always recognized the first fragrance, but now they recognize the second fragrance. At present, almost all the raw materials used are frozen goods. Which chain of stewed vegetables does not need frozen goods? The quality of frozen goods is also very good now, and it is also convenient to use. The key is that you can't make a bargain. In the era when almost all people use frozen goods, I feel that there is not much difference between frozen goods and fresh goods. The key is the halogen technology and formula.

Let me give a suggestion to people who cook braised dishes. You don't have to use frozen materials. Fresh braised pork will definitely taste much better. When I was a child, braised duck was really delicious, but now it all smells the same. No matter what products you sell, the quality is very important. Don't be afraid that you can't sell them. There are many rich people. Those who are greedy for cheap will not buy things every day, and those who have money will buy them if they want to eat.

opening a pot-stewed food shop is a good way to make a living, with less investment, quick results and little risk. Regardless of whether you earn a lot of money, it is not a problem to support a family. According to the general idea of starting a business, we should pay attention to three things: 1. Start planning. No matter how good your cooking skills are or how popular your neighbors are, after all, it is the first time to open a door to do business and you have no market experience. Therefore, the first step in opening a shop is to choose a good location, a large number of residents and a living area. The area is not too big, just three or five squares. The purpose is to reduce investment as much as possible and improve the ability to resist risks accordingly. In this way, if the rent of facade houses in county towns or market towns is less than 3,111 yuan per month, and it is paid for three months at a time, plus facilities and materials, the total investment can be controlled at around 11,111 yuan, which is affordable. 2. It must be genuine. The most common problem in cooking cooked food is that it often leads to the impulse of price increase. When the purchase price goes up, the selling price goes fast, and the market changes, people will wonder whether the price will also go up. In order to avoid this problem, there is a basic principle to be adhered to, that is, "gross profit rate". General deli, comprehensive gross profit margin will fluctuate at 111%. At first glance, I think it's very high. In fact, it's good to have a 31% hand after dealing with the account. It's all hard work and sweat. 3. Pot-stewed dishes should be well matched, and the main varieties must remain unchanged, with the same taste, quality and price, which is the trick to stabilize customers. Matching varieties should be as rich as possible according to the habits and tastes of customer groups. In this respect, we should have the attitude of being a century-old shop, at least treat customers as family members, and we will certainly win more customers and do better business.

I'm an old restaurant, so I'm telling you, the only thing that matters is taste, taste, taste. Nothing else matters. If you want to open a shop, you should eat first, eat all the things in the better pot-stewed restaurant in your city, then determine which one is the best, and then try it yourself. Unless you can catch up with the taste of his home, you don't have to open it. Small profits but quick turnover are deceptive. If you don't do well yourself, you should learn skills and sharpen your knife without missing the woodcutter. Money is not a problem before you start to learn the craft. There are several good stalls here. Things are in short supply, and there is not much to do. The most amazing thing is that there is a stall that sells pig's trotters and elbows. The price is very expensive. Every day, several pots are sold on time at 12 o'clock, and people automatically queue up when people don't come. Sometimes people in line are not enough to sell. You say that you can't make money! I also bought it for the chef to try, but I couldn't make the taste of others. I also asked if the formula was not sold. I felt that it was special, and the taste was ordinary. I just engaged in activities and made some hard money. Maybe it was a loss. Catering is very difficult to cook now, so it's better to be cautious. People spend all their money on houses, cars and education.

Do you still make money in the pot-stewed food business now? How much profit is there?

on this issue, we can't say that we are making money or not making money in the marinated vegetables business, because it is determined by internal and external factors. Let me analyze these two factors.

1. Internal factors, that is, the ingredients, tastes and ingredients of your braised dishes are fresh, and the color of the braised dishes will look fresher. Experienced people will know at a glance whether your braised dishes are the same day. Needless to say, the taste is good, and there will be more repeat customers. Since we are doing business, we definitely hope that there will be more repeat customers, so that the customers will be stable and the amount we make every day will be better controlled.

2. The external factor is that you choose the location to sell braised dishes, whether it's a facade or a stall. The facade should choose a place with a large flow of people, but the rent will be expensive. If the facade is too biased, few people may come to visit, so you won't know that there are still braised dishes here. If you get your own cart, try to choose the downstairs of the community, find a position and fix it, not here today, but there tomorrow. Let me tell you a true story in our community. At first, the couple set up a portable table to put the marinated vegetables, which was delicious. At the beginning, the business was average, but they always insisted on being there every day. Over time, many people who bought them became repeat customers. Now they have sold out after going a little later, and now they have made a cart to put the marinated vegetables.

It can be seen that selling pot-stewed vegetables not only tastes better, but also has to choose a good location and insist on it. After a long time, business will naturally improve, and the profits will be more.

let's see what kind of halogen you have.

the cost of beef and mutton is very high! The profit is thin. Pork followed. . . .

poultry is better, and the cost is relatively low, such as a very popular black duck! ! Exactly! It's basically leftovers, and it's expensive to sell!

I hope my answer is satisfactory and enlightening!

pay attention and communicate more in the future! I'm also a chef!

this depends on your local purchase price and selling price, and also depends on what is marinated, if it is a pig vice. It's about 31% when pigs go into the water, because meat is expensive this year and the price can't keep up, for example. Take Luoyang as the standard, a catty of fresh pig head with ears, 9.5 yuan, and a catty of cooked raw goods with 2.1 kilograms of bones removed. If nothing is counted, the cost will be 21. In addition, a catty of meat with aniseed gas will cost one yuan, which is 21. At present, it costs 31. Some people can't buy a catty and give a few cents more, leaving a profit of 8 yuan a catty. If you marinate duck, take the duck neck as an example. Liuhe duck neck has the best quality, with a box of 115 yuan, about 72 pieces, which costs one piece in 1.5 yuan. This costs more pepper and pepper. If you cook one piece in 2 yuan and sell it in 5 yuan, the profit is still relatively acceptable. If you still don't know how to talk to me privately, the producer of braised pork and cold dishes will give you an answer in 2115.