Catering consumption itself has a first-line off-season, or second-tier cities open stores before the Spring Festival, because the migrant population in cities has dropped sharply and business is light and normal. Even if their cities are in the off-season of fast food before the Spring Festival, the rebound in turnover in the next two months can prove this.

Running fast food seems simple, but in fact you want to do it well, but you are very knowledgeable.

First of all, making fast food, especially fast food, can rely on the level of chefs like ordinary meals, especially millions of investment stores. Most fast food is pasta business. The main reason is that it is easier to standardize the management of pasta and the standardized management of catering varieties. First of all, the standard formula and process are established in food processing, so that ordinary people can cook exported food with a little training, which greatly reduces the cost and ensures the consistency of taste and quality.

The management of stir-fried fast food depends on the specific business model. Standardized processing requires the kitchen and dining room to be separated, and a separate processing workshop and distribution system should be set up. Otherwise, in most cases, experienced professional chefs are needed, but they are particular about their choices-compared with cauldron dishes and stir-fried dishes, semi-self-service canteen-style fast food needs the experience of cauldron dishes, ordinary box lunch and mixed rice. Although there is only the experience of cooking, after all, the speed of serving fast food in Shang Ruo and large fast food restaurants is too slow.

In addition, fast food is more exquisite in product line and category management-recipes need to be constantly updated, because there are too many categories of fast food, which, like ordinary catering recipes, will affect customers' ordering decisions and increase the necessary inventory costs. People usually get tired of eating a few times, so they need to replace dishes with new flavors on the regular menu and increase appropriate publicity and promotion activities to form long-term attraction.

There are ways to match meals. First of all, how to keep the taste of dishes? The balance between the quantity, preservation time, taste and fresh-keeping period of each batch of pretreated vegetables and the sales rate needs to be carefully studied, so that the supply can be cut off and there can be too many foreign fast food. Food before processing is often changed regularly, and food is thrown away to keep the fresh taste of the food sold. There are such bold enterprises in China, so be careful.

Secondly, the choice of serving time pays attention to fast food consumption. First of all, due to the processing method, when the number of customers is small, they often accept fast food, but fast food has become the main reason why slow food affects customers. The above-mentioned factors-the balance between processing mode, vegetable yield and sales rate-in addition, there are some canteen service links such as meal receiving mode, waiting mode and serving mode, including after-meal cleaning-cleaning up used tables, tableware and leftovers in time will also annoy customers.

Some people think that many so-called fast food can actually be called fast food because there are standardized management conditions. In fact, the length of meal time can not be guaranteed. More accurately, it should be called a leisure convenience restaurant, which is subdivided between fast food and dinner. Its consumer groups are different from real fast food restaurants. Only by carefully examining the types of consumer groups can we win business.