Fresh ingredients, such as pork, pork ribs, pork loin, triangular peak fish and other fresh goods to the farmers' market.

Fatty beef, luncheon meat, cod, squid whiskers, crab meat sticks. Shrimp dumplings, etc. go to the Frozen Food Market.

Maw's belly, duck intestines, goose intestines, yellow throat. Thousand layer tripe, also in the frozen food market.

Anyway, farmers' markets, frozen food market have

Vegetables: local vegetable wholesale market, the daily morning market centralized purchasing.

Fresh category: fresh tripe, goose intestines, duck intestines, beef, brain flower, ladder, nose tendon, pork, duck blood and other fresh goods by long-term cooperation of abattoirs and suppliers to select the best daily supply.

Frozen goods: fish, cod, scallops, beef, chicken claws, duck paws and other frozen goods are supplied by suppliers on a daily basis.

The above are the purchase methods and channels used in the operation of our hot pot restaurant.

Nowadays, the catering industry has higher requirements for ingredients, and customers may not pay the bill if there is something bad, ugly or spoiled.

So where do we go to stock up better?

Opening a hot pot restaurant if you go to the market to buy their own processing, labor costs will increase a lot, and now a lot of ingredients are machine processing.

Our general purchase will choose a professional supplier of trading companies, so we can according to the situation of each store into the appropriate goods, on call, ingredients because traders supply large, but also the freshest. Buy your own processing, sometimes not sold, more than a few days to put the ingredients are not fresh.

Of course, if your own volume is relatively large every day, you can also directly contact the vegetable base and farms, their own processing, no middleman to earn the difference in price, so that the profit will also be maximized, but the investment of time and energy will be more.