Generally, you must not be short of ordinary seasonings, including pork, mutton and beef, which are suitable for most ordinary restaurants. Intermediate seasonings should also be all such as Thai sweet and spicy sauce, Lee Kum Kee series, Haitian series and high-grade seasonings, such as oil consumption in the old village, mussels and scallops. Dry goods should be complete, needless to say.

Often with spices, the creativity of chefs will be promoted. If this industry wants to get ahead locally, it needs three words.

All true and false

Ask your supplier about the special seasonings suitable for all kinds of cuisines, and you will fully understand it. It's right upstairs. You should have a complete variety, and the location is very important. It's best to be close to the farmer's market, the non-staple food wholesale market, the hotel supplies concentration area, etc. In this way, you can pay more colleagues who sell seasonings, reducing the inventory pressure. You have fake brands and genuine brands, and you must clearly tell the buyer to let him choose whether to buy them real or fake.

"Of course, first of all, you have to have this business condition locally!"

In this way, the boss will also come to buy, the buyer will also come to buy, and the chef will also come to buy, mainly facing these three types of people:

The boss should be affordable, pay attention to the price, buy real goods and give you fake money;

Purchasing is greedy and cheap, looking at the service, there are many idiots, and they want to buy fake goods and report the money.

Chefs look fresh, want all the goods, and are not afraid of spending money, for fear of shoddy and ruining their own skills.

These three types of people must be clearly distinguished!

You are in business. In the final analysis, it is very important to be a man, and it is best for you to understand the purpose of various seasonings and give some guidance to buyers.

Finally, I would like to advise you not to deliver the goods to the hotel. He will hold back your payment. You haven't suffered from the closure and transfer of the hotel in three days.

Attract them to buy, don't bargain at a price, pay for the goods, and never take credit. For regular customers, those with good reputation can take credit once or twice, which will give them a psychology that you have the same quality and the lowest price here, and the fact is that you have met the needs of the above three types of people, so you are not afraid that no one will come.

There are too many details to talk about. It's too late. Leave me a message if you don't understand.