Let's talk about the choice of store location first. Personally, I don't think universities, white-collar workers, railway stations and downtown are the most ideal places. First of all, the rent is too high, which is unaffordable for a bug like us who just started a business. Secondly, the housing is relatively tight and difficult to find! In fact, the most ideal place is actually the periphery of the residential area, with more houses and low house prices, which are acceptable to bugs!

Then there is the size of the store. A 4-meter one-bedroom and one-living room is more suitable for just-started bugs. It is important to remember that there must be a place for stacking sundries and putting a bed in addition to a business place of about 15 meters! There are a lot of sundries in opening a barbecue shop. There is a bed to rest when you are tired from work.

If you are optimistic about the house, you should sign an agreement with the landlord. If you are optimistic, you will have to sign a few more years. I just signed a six-month contract to give the landlord a chance to raise the price. I suggest signing a two-year agreement and paying six months' money. Generally, the landlord will agree. If you have, you should pay attention to whether the water, electricity and gas bills are in arrears. There is still a problem of heating costs in winter in the northern region.

The next step is the decoration of the facade. The simplest tables and chairs are fine, but the chair must have a backrest, which is very important to remember! If possible, it is best to install a TV on the wall facing the main entrance. You can watch it by yourself at ordinary times, or you can show some duet and ball games to the guests! The surrounding walls can be decorated with some simulated vegetables, such as red peppers and green cucumbers, which have added some atmosphere! Let me focus on the lighting. It's best to use 2 4W fluorescent lamps and 4 yellow energy-saving lamps around the 15M facade, which will make the skewers and dishes more appetizing. It is reported that the light and shade will affect people's mood. Oh, I'm not talking nonsense! !

I won't talk about the things used in the kitchen one by one. I will focus on the practice of skewer stove. The width of the stove is determined according to the size of the skewers. My store operates 1 yuan 3 skewers, so it is about 7 cm wide and 16 cm long. It can be roasted by two people at the same time. The height is 3 cm, which is conspicuous and noticeable. The stove is 8 cm deep. I think this is the most standard. The skewers baked too deeply are black in color. Of course, we should also set aside a place 4 cm long and 2 cm wide for roast chicken seafood. Don't forget hehe!

Let's talk about the choice of carbon. We must use pure charcoal. Now many chain stores use machine-made carbon. Although it is relatively resistant to burning, the baked taste is much worse. This is also the key. Please remember! It's not easy to light charcoal, and it's also a little tricky. You can light it with a gas stove or solid alcohol! Fast and convenient!

meat is much cheaper if you go to the local wholesale market!

the first part is the steps to open a barbecue shop. 1. Conduct business research and consultation. 2. Write a business plan. 3. Raise business funds. 4. Learn business technology. 5. Evaluate the store business circle. 6. Find a house. Sign a contract with the landlord 7. Apply for a business license 8. Store decoration 9. Recruit employees 1. Purchase raw materials, Appliances and Equipment 11. Trial Products 12. Opening Promotion Part II Catering Plan 1. Barbecue Shop Management Theme 2. Barbecue Shop Name 3. Clients 4. Barbecue Shop Management Concept and Strategy 5. Staged Objectives 6. Industry Background and Market Analysis 7. Investment Income Analysis 8. Implementation of Investment Plan 9. Investment Risks and Countermeasures 1. Rental Area and Number of Seats 11. Staffing 12. Kitchen Equipment 13. Office equipment and dining table chairs 14. Opening investment 15. Financial budget Part III Food types and preparation 1. Food types and reference prices 2. Baking technology 3. Big dishes mainly made of tofu 4. Small dishes 5. Preparation of some staple foods 6. Drinks Part IV Job responsibilities 1. Manager job responsibilities 2. Deputy manager job responsibilities 3. Accountant job responsibilities 4. Cashier job responsibilities 5. Responsibilities of the cashier 6. Responsibilities of the buyer 7. Responsibilities of the keeper 8. Responsibilities of the front desk foreman 9. Responsibilities of the rice waiter 1. Responsibilities of the chef 11. Responsibilities of cooking 12. Responsibilities of washing and cutting side dishes 13. Responsibilities of the dishwasher 14. Responsibilities of the bowl collector 15. Responsibilities of maintenance Part V Rules and regulations 1. Labor regulations 2. Management system 3. Hygiene. Management system 4. Reward and punishment system 5. Work schedule 6. Work norms 7. Relevant internal regulations Part VI Operation management of barbecue shops Part VII Operating rules Part VIII Attachment 1: Hygienic standard of restaurants (restaurants) Attachment 2: industrial and commercial knowledge, taxation knowledge Attachment 3: lease contract of houses (restaurants) Attachment 4: individual living lease contract of houses (sample format) Attachment 5: labor contract of employees in private enterprises Part IX Staff training 1. (It is required to memorize and apply) 4. Handling of special situations in restaurants 5. Knowledge of food hygiene 6. Knowledge of fire fighting 7. How to use business cards 8. General procedures for receiving guests give you some previous experience. People have always preferred barbecue food, and the barbecue in the world can be described as varied, such as the primitive in Xinjiang, the exquisite in South Korea, the thick and juicy meat in Brazil, the spicy taste in Turkey and the exotic customs in North Africa. There are various kinds of barbecue products, such as those raised at home, those flying in the sky, those running on the ground, those swimming in the water, those grown in the soil … all things can be barbecued. Barbecue is also divided into direct baking and indirect baking. Direct baking can be divided into open fire and dark fire, and indirect baking can also be divided into iron plate, slate, copper plate and so on The requirements for charcoal are also different. At present, there are three kinds of charcoal suitable for barbecue in China. One: log charcoal, two: machine-made charcoal, and three: industrial coke. Personally, I think two or three will not be considered. Take log charcoal as an example, it can be divided into fruit wood and miscellaneous wood. Fruit wood means that the barbecue of hard wood such as apples, pears and hawthorn tastes better, while miscellaneous wood including poplar, locust and pine tastes average. Then there is the difference between stoves, which are divided into smokeless stoves and smoky stoves. Like barbecues in Korea and Brazil, there are mostly smokeless stoves, which are suitable for cities and prosperous areas, and the grade is slightly higher. Everyone in Xinjiang is most familiar with them, and the basic ones are all stalls. In fact, the stove itself does not smoke. It's all the flue. The so-called smokeless stoves in the market are actually behind closed doors. It's unbearable. In Korea, the flue of the stove has its own unique skills, which is as top secret as the barbecue formula. Outsiders can't see it Location choice: Many friends think the city center is good. Actually, it's not. It's true that the downtown is popular, but it's true that the rent is expensive. 3% of the profit is a bit too much to pay the rent, because barbecue is not a profiteering industry, and it's no more profitable than glasses, clothes and gold goods. And the barbecue * is a repeat customer, the taste is good, and the location is not so important. First of all, suggestions: the periphery of residential areas, universities, shopping malls, tourist attractions, suburbs and so on. It is best to barbecue a street, and the popularity will naturally increase the choice of stores: it is best to face the north, and many friends may disagree with me, so it is not eye-catching to see the sun. Don't forget that you run a barbecue shop, not a gold shop, and you don't need direct sunlight. It is the subconscious of many people to find a cool place to eat barbecue when it is hot. Finally, give a few words to friends who are ready to open a shop, want to open a shop and open a shop: don't choose the location in the city center, and don't decorate too much. A good-tasting shop should not bully customers, and its peers should not become enemies.

The world's diet is extensive and profound, and barbecue is a wonderful flower in the catering industry. Humans have always preferred barbecue food. The famous barbecues in the world include Brazilian flavor, Korean flavor, Japanese flavor and Turkish flavor. Chinese barbecue is divided into Guangdong barbecue and northern barbecue, and Xinjiang barbecue also occupies a seat.

Investment budget

Basically, a storefront is 2 square meters, or in the form of stalls. Basically, an investment of about 1, square meters is not bad. Facilities can include barbecue pits, freezers, display cases, one shop owner and two or three shop assistants. First, they must obtain hygiene licenses. Some people do not have such a large amount of funds to invest in storefronts because of their financial risk tolerance, and they can also make mobile vendors to streets, schools, night market stalls, etc., so the investment is not very large.

the investment in barbecue hardware accounts for 1/3, and the other 2/3 is software. If you buy some materials, the hardware includes stoves and freezers.

when I say 1, yuan, it includes the upfront investment, decoration expenses, including each barbecue stove, tableware and so on. The rent depends on the differences in different places.

Location of the barbecue shop

Let me talk about the choice of the location first. Personally, I think universities, white-collar workers, railway stations and downtown areas are not the most ideal places. First of all, the rent is too high, which is unaffordable for college students like us who have just started a business. Secondly, the housing is relatively tight and difficult to find! In fact, the most ideal place is actually the periphery of the residential area, with more houses and low housing prices, which are acceptable to college students!

Then there is the size of the store. A 4-meter one-bedroom and one-living room is more suitable for college students who have just started. It is very important to remember that there must be a place for stacking sundries and putting a bed in addition to a business place of about 15 meters!

If you are optimistic about the house, you should sign an agreement with the landlord. If you are optimistic, you will have to sign a few more years. It is suggested to sign a two-year agreement and pay six months' money, which will be generally agreed by the landlord. In addition, pay attention to whether the water, electricity and gas bills are in arrears. There is still a problem of heating costs in winter in the northern region.

Decoration and equipment of the baking shop

Next, the decoration of the facade, the simplest tables and chairs will be fine, but the chair must have a backrest, which is very important to remember! If possible, it is best to install a TV on the wall facing the main entrance. You can watch it by yourself at ordinary times, or you can show some duet and ball games to the guests! The surrounding walls can be decorated with some simulated vegetables, such as red peppers and green cucumbers, which have added some atmosphere! Let me focus on the lighting. It's best to use 2 4W fluorescent lamps and 4 yellow energy-saving lamps around the 15M facade, which will make the skewers and dishes more appetizing. It is reported that the light and shade will affect people's mood. Oh, I'm not talking nonsense! !

I won't talk about the things used in the kitchen one by one. I will focus on the practice of skewer stove. The width of the stove is determined according to the size of the skewers. My store operates 1 yuan 3 skewers, so it is about 7 cm wide and 16 cm long. It can be roasted by two people at the same time. The height is 3 cm, which is conspicuous and noticeable. The stove is 8 cm deep. I think this is the most standard. The skewers baked too deeply are black in color. Of course, we should also set aside a place 4 cm long and 2 cm wide for roast chicken rack or seafood. Don't forget hehe!

When talking about the choice of carbon, we must use pure charcoal. Now many chain stores use machine-made carbon. Although it is relatively resistant to burning, the baked taste is much worse. This is also the key. Please remember! It's not easy to light charcoal, and it's also a little tricky. You can light it with a gas stove or solid alcohol! Fast and convenient!

BBQ recipe

5g beef (Mi Long)+5g onion+15g pine meat powder+2g lemon juice+1g light starch juice are marinated at degree for 4 hours. After the kebabs are taken out, the color is very beautiful and attractive! Baked out, because of the added starch, it is brown outside, soft and tender inside, and tastes very good!

Brazilian flavor ingredients list

material 1; 15g of red yeast rice flour is boiled and added into the meat (15g with 5g of water) < P > Material 2; 1.5g of buckwheat tooth powder, 1g of rosemary, 15g of chopped papaya powder, 8g of thyme powder, 8g of salt, 5g of mustard powder, 1g of curry powder, 15g of purple salt powder, 5g of ginger powder, 1g of chicken powder and 5g of monosodium glutamate, all of which are mixed for standby

material 3; 15g of red wine, 15g of extremely fresh soy sauce and 15g of blending oil < P > Specific procedures; Wipe the first ingredient evenly in the meat, cool it, put the second ingredient into the meat and mix it well. Add the third ingredient. Finally, dry-fry the black pepper and hammer it into fine particles and press it into the meat. It can be submerged for about 3 minutes.

Xinjiang flavor

1, grams of tender meat powder, half a catty of onion powder, half a catty of purple salt powder, a bucket of custard powder, and add onion powder, pepper water and octagonal ginger slice water to make the blended oil

. After the soybean oil is boiled, stop putting the onion, ginger slices, star anise, pepper and proper amount of onion to yellow, and then take it out. In addition, pork and mutton are tender than beef, and the ingredients used are less than beef. < P > Grilled fish formula;

soup stock (freshwater fish): half a catty of soy sauce, 2g of fresh soy sauce, 5-6g of blended oil or peanut oil, 15g of white spirit, 1g of red wine, 8g of balsamic vinegar, 2g of sugar, 1g of flavoring agent (beef

essence), 15g of custard powder, 1g of thyme powder, black pepper and pepper. Peanut, sesame, perilla, fennel, spiced powder, salted powder, 12g salt and 1g monosodium glutamate. The above seasonings should be ground < P > processing method; Make a grilled fish clip, cut a few knives on the slaughtered and cleaned fish, adjust the powder to a thin beard shape with soup, brush it on the fish, bake it in medium heat to make it golden, and sprinkle pepper and pepper noodles if you want to eat spicy food.

Pickled mutton

You can cut the mutton into 3cm pieces first (of course, it depends on your family's preferences), and marinate the mutton with salt and pepper first to let the basic flavor get into the mutton. Then you chop the onion and soak it in cold water

. Of course, there should not be too much water, depending on how much mutton you cut. Finally, marinate your cut mutton in onion water for a few minutes. In the process of salting, you can light the fire in the barbecue stove first and prepare the barbecue solder. You can pick up the meat and put it in other clean pots before you wear it, because if the water is too high, the meat you bake will not smell good. I think it will taste good.

Seasoning sauce for barbecue

The basic seasonings are: cumin powder, salt and pepper (which can be used instead of salt), black pepper powder, Chili powder, blended oil and sugar water, and you can also choose barbecue sauce with different flavors according to your personal preference.

Seasoning recommends a series of small glass bottles. The small bottles are easy to carry and the inner cover with holes is easy to use. It is a good choice whether at home or in the field. Blending oil is indispensable in barbecue, which can make food easier to cook and ensure the freshness of food at the same time. Blending oil is best bottled in glass with good sealing performance. When in use, it can be poured into a cup and brushed on food with a small brush. Sugar water

can be excellent and add flavor during barbecue. However, after being heated for a long time, sugar is easy to produce substances that are harmful to people's health, and the calorie of sugar is high. It is recommended to use it less and later. Barbecue sauce supermarkets don't see much. You can use other sauces such as hot sauce instead. If you don't take the trouble, you can make it according to your own preferences.

here are some homemade sauces.

Carrot sauce

Add a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to the carrot paste to make the consistency moderate.

bean paste

cooked bean paste is mixed with cooking wine, sugar, lemon juice and Jiang Mo.

tomato sauce

tomato sauce is mixed with Chili oil, soy sauce, salt and chicken soup.

sweet noodle sauce

sweet noodle sauce is mixed with Chili oil, soy sauce, sugar and lemon juice.

Matters needing attention in operating a barbecue restaurant < p