Baidu knows that there is a question on the website: "What equipment does it need to open a mala Tang shop of about 120 square meters?" How much should I prepare? Choose to join or teach yourself? Thank you. "The best answer turned out to be that Mala Tang technology is very easy to learn, and then 20,000 yuan can open a shop of 120 square meters. I doubt it.
The first doubt is that the respondents want to open a 120 square meter "mala Tang stall"-as we all know, mala Tang stalls generally only do mala Tang. Maybe we can put a few more "mala Tang stalls" in the venue of120m2, and then put the tables around. When you come in, you can take a brand first, then choose the seat number, and prepare to take the string of your choice to the "stall" to make it, or you can choose to eat it when it is ready. I always feel that this is to move the mala Tang on the street indoors. Hehehe, readers don't know how they feel after reading this paragraph. I think I'm humorous. Maybe readers will think that I think too much. It doesn't really matter. I just want to express that it's too easy to just make mala Tang compared with the storefront of 120 square meters. Well, you can add other snacks-but I think this is a "super mini food city" or a snack supermarket, but this is a mala Tang restaurant. Mala Tang restaurant should focus on mala Tang, and other products are auxiliary products.
The second question is that apart from the rent, 20 thousand yuan can buy a full set of stoves, tables, chairs and tableware. Well, I haven't really calculated it carefully, but the respondent may be right. 120 square meter storefront, specifically. Generally speaking, the area occupied by each table in a restaurant varies with the form of the table, such as a rectangular table for four people, each seat accounting for about 0.5 square meters; 8 people and 10 people each occupy about 0.7 square meters; 12 people each round dining table accounts for about 0.8 square meters; Assuming that there are no private rooms in the restaurant, the business area of the restaurant accounts for 60% of the whole restaurant area, and each seat occupies an average of 0.6 square meters, with a total restaurant area of 120 square meters. Then the number of seats that can be arranged is: the number of seats = the total area of the restaurant × the proportion of business area ÷ the average occupied area of each seat = 120×60%÷0.6= 120 (one). That is to say, there are 120 chairs (theoretical data, details to be determined), plus the table, it is 10 thousand. Then 10000 has no cookers and tableware. Maybe there are some left. You can paint the wall and make a door.
The third question is, what are the characteristics of Mala Tang restaurant? Mala Tang is very common, such as street mala Tang and other snacks, which can be regarded as complete snacks, but according to the respondents, the technology of Mala Tang is very simple, so other snacks are also very simple and easy to learn. Maybe you can hire a chef, but you have to reconsider the cost. There are no features in the menu, so you can consider the features of the business site. Compared with street spicy food, we are not afraid of the wind and rain-hehe, not bad.
Finally, what is the purpose of opening a mala Tang restaurant? Perhaps the boss has the feelings of the great poet Du Fu: "There are thousands of buildings in Ande, and the poor in the world are happy, and the wind and rain are calm." O(∩_∩)O~, suggesting that the boss name it "My humble abode", and then publicize it with the poems of Du Fu, a great poet, may be very successful, of course, this difficulty is not small. The clients I received to inspect hot bone soup and mala Tang all want to make money and earn more money. I think the biggest purpose of the boss to open a shop is to make money, and it is to make more money. Then, I think the boss should be able to get rid of the traditional thinking of street mala Tang and open a real special mala Tang restaurant, special bone soup mala Tang and various fashionable snacks. Hehe, add some content and write this article, although I think I have seriously considered it, and I think people who run mala Tang restaurants should pay attention to the following points: food collocation and technology acquisition, restaurant positioning and decoration grade.
I hope my answer can help you!