For this problem I am deeply touched ah, because I opened the first small hotel is the use of vacuum packaging mode, but I want to tell you, with vacuum packaging restaurant that has the advantage, but also the disadvantage in it, first of all to say that the benefits of it, I do not know if you know,

As long as the use of vacuum packaging restaurant, then the cost of manpower on top of the money can be saved a lot of money, take my first small restaurant said it, I was running that small hotel when only two people manpower, that is, a cashier, and then a small restaurant, I can not be used to buy the food. Take me just started the small hotel, I said, I am operating that small hotel, there are only two people manpower, that is, a cashier, a heating vacuum packaging

So I ended up in this small hotel, the last also earned some money, but the bad side of the same is very obvious, because as long as the use of vacuum-packed dishes, then in the taste of the top is a flavor, so some guests in the can not find their favorite flavor,

turn around and will leave, and these vacuum-packed dishes, in the kinds of above is not much, and the kinds of a but not more, then the customer can choose the range of less, so the main vacuum-packed dishes of the hotel, simply can not keep customers, and there is no old customer said

But this vacuum-packed dishes, is very suitable for do takeaway platform, because the customer can not find a way to get the dishes. Suitable for takeaway platform, because this vacuum-packed dishes, one in the meal time above only a few minutes or so, two in the price above, is also very competitive, after all, this vacuum-packed dishes in the wholesale

Only a few dollars a packet of wholesale prices, and wholesale prices are low, then in the retail price above, naturally, there is a great advantage, so in my personal opinion, this kind of Vacuum-packed dishes, and is not suitable for restaurant business, only suitable for takeaway platform business

1: This question I am most qualified to answer, my family opened a restaurant this year for 12 years:.

2: I'm not a chef are even chef, with the change of the times, takeaway into a one-stop service, to the entity restaurant, came across the era of change.

3: Today is no longer before the reform and opening up, we Chinese people just to eat a full meal, now pay attention to the flavor, rather than affordable.

4: The survival of the hotel is the "flavor", in repeat is the "flavor".

5: professional people, do professional things, this is a business to a store, the operator of the ancient unchanging business law.

6: will not fry can also open a restaurant, is to ask a professional to do.

7: Can you use a vacuum dish package?

All takeout is basically, use vacuum dishes.

You want to open a small restaurant, but do not know how to stir-fry, with a vacuum cuisine package can be no problem? No problem, that depends on your positioning and the composition of the clientele.

If you're in the takeout business, it's perfectly feasible to use a vacuum pack. And to make a remark that no one wants to hear, the meal kit has become a trend now. Not only are some small restaurants using them, but a lot of restaurant chains are using them as well. For example, Zenkoufu, Yoshinoya, and Yonghe Soymilk have long been using kitchen-delivered meal kits.

But if you are mainly doing dine-in, especially if the clientele is local, then I suggest you do not open a small restaurant, open is also lost. Don't ever think that the threshold of the restaurant business is low, and think that you will be able to open a store by adding a hoagie. When you really get on the business, you will find that the money in your hand is not money at all, it is simply a leakage of all the water on the finger cracks.

So in the end, use the cooking bag, according to your position to decide. But I personally recommend using a little bit of it, because the cooking packets are constant in flavor, easy to handle, and dilute the role of the chef. In the future, there will be no more open fire and grease in the kitchen, which is more conducive to fire safety. So no matter how you oppose, it is a trend in the future catering.

So last year, I saw a TV report that a restaurant owner found out that the restaurant chain he joined was using cooking packets, and then he decisively reported that it was a black hearted store. I simply laughed out loud. You've franchised, don't you know what you're selling? Your more than 100,000 dollars of franchise fee is for nothing?

In fact, the cooking bag is not very inexpensive, and the taste is not what people think, all additives chemical flavor. It is just faster and more convenient than traditional dining. And as long as it is a formal enterprise production, absolutely enough health, and the flavor is consistent. And nowadays, food packets are basically frozen, so there is no need to add additives and preservatives. The demonization of it is actually pointless and unnecessary.

(The quality of the packets now rivals the flavor of regular dishes.)

The restaurant industry has evolved over time. Imagine the difference between 20 or 30 years ago and now. So keeping up with the times is the right way to go. After all, no one boss said I came out to open the store is for sentimental not to make money, you say yes?

Do takeout are bad enough

Hello, I am a meter, have the experience of opening a restaurant, many of my peers use the dish package, for your this problem, I hope my answer can help you.

Vacuum dish package is now more and more restaurants in the use, especially some chain restaurants, in order to maintain consistent flavor, long-term stability, will use the vacuum dish package. The advantage is to save time, can keep the taste stable, not because the chef to give up the influence of the source. And vacuum food package storage time is long, fast food, factory assembly line production quality is also guaranteed. Suitable for fast food restaurants.

If you open a home-cooking restaurant, it is not recommended. Home cooking is about freshness and fire, vacuum dish package precisely no such flavor advantages. Combine that with the fact that you don't know how to fry and my experience with seasoning packets.

I used seasoning packets for a while in the early days of my restaurant, when I was afraid that the dishes would not taste right and affect the flow of customers. For example, there is a seasoning packet for shredded pork with fish, so you only need to prepare the ingredients and put them in the pot in accordance with the steps later. This ensures that the ingredients are fresh and the flavor is authentic. The first time you open a restaurant you can consider.

I hope my experience can help you. Please also ask other friends to leave a message in the comments section to see what you think about the vacuum dish package, we can discuss together.

Not good, business to reduce costs and profits, this is too costly. I know you don't want to hire a chef, you think this cost reduction, but do not realize that semi-finished vacuum-packed dishes may end up costing more than the chef.

Want to do catering business, now learn chef too late, why not do a snack, go to learn snacks to start much faster. And the cost of opening a store than the cost of the restaurant is much lower.

It is not recommended to do semi-finished products, because if you open a store to do entity, this is not long to do, unless you do online, the premise of this model is the need to have relevant marketing experience, you can do it, if you will not try to make a semi-finished snacks store.

Barbecue, deep-fried are good, mix some sauce, sprinkle some cumin chili, it can be, and very popular with young people, the investment is not very large, basically two people can operate, it is easy to start, than you open a small restaurant is too strong, you should be similar to a fast food category, sell expensive, not many people eat, sell cheap to earn a lot of money, I hope that my answer to you can help.

It is best not to use vacuum packs, the cost is high and not fresh. If you don't know how to do it or don't have experience, you can find someone who has experience in this area to cooperate.

The most important thing is to open a food safety, environmental health:

I have a small restaurant downstairs, the kitchen is a stall, guests in the hall can see the entire kitchen, the food is very common, but every day customers full, most of the customers are repeat customers, they say that his family health to eat at ease.

Secondly, there are special features.

The street is full of restaurants, guests why go to your home, so to attract customers to the specialties.

And then there is the service.

A good service, can always make people forget, which can have more repeat customers, and they will be passed on by word of mouth, but also to let more people know, so it is very taboo to open the restaurant service is not in place.

Personal opinion: it is not recommended to use this vacuum-packed food. 1, you are a restaurant, guests come to run fresh and delicious dishes. Vacuum-packed dishes, although convenient, the flavor can be. But guests can easily eat out is the so-called "microwave food". I dry to ensure that they will not come a second time. 2, vacuum-packed dishes need five certificates (food production license, food distribution license, food inspection certificate, manufacturer's business license, dealer's business license). At any time to deal with the relevant departments to check. Comparison of trouble, the cost relative to their own fried dishes is also much higher. 3, if you do not know how to fry can ask a chef ah! 4, the feeling that the cost of chefs, change the way of operation, go to join, so that you can go to the main store to learn. However, you can not learn the essence of the operating costs and franchise fees are still very high. 5, the last suggestion, really want to do catering, that is the first to take some of their own tuition fees to learn the art of apprenticeship, but also learn from the experience of others in the restaurant business. You said it!