The first step: find a shop.

The braised vegetable takeaway shop is a small business, and the transfer fee and rent must be controlled to make a profit. The choice of store location also has particularly high requirements on the flow of people. Places such as transportation transfer stations, around vegetable markets, concentrated areas in residential areas, and at the entrance of hypermarkets are the best locations for opening a store. If there is no prime store location, it is better to postpone the store opening plan than to accommodate it at will. People usually buy stewed vegetables as they go to and from work, when shopping, or when buying groceries, and they don't buy them specifically. For a braised vegetable takeaway restaurant, store location and taste are two lifelines.

The store only needs to be about 10 square meters, with a depth of about 2 meters and a width of about 5 meters. It is convenient to present the dishes in front of customers, and there is also enough space for mixing seasonings and weighing. .

For inland secondary cities, the transfer fee is preferably less than 10,000 yuan and the monthly rent is less than 1,000 yuan.

Step 2: Find and arrange the workshop.

Look for a workshop near the shop. The closer to the shop the better, which can save transportation costs. The bigger the room, the better, as it can store a large amount of raw materials. Having a yard or patio allows you to burn coal, save fuel costs, and make it easier to use.

Take a second-tier inland city as an example, the rent is about 500 yuan.

The third step: Purchase equipment and various utensils, and plan and make signboards, store layout, and store decoration.

The basic items to be purchased and their approximate prices are as follows:

1. One dual-temperature freezer and one single-temperature freezer. Two refrigerators cost about 3,000 yuan.

The freezer is very important for preserving goods. It is best to buy a new one, otherwise if there is a problem, the gain will outweigh the loss.

2. A semi-steel stainless steel bucket is 90 yuan; 4 all-steel stainless steel buckets, unit price is 120 yuan, subtotal: 480 yuan; 2 large plastic buckets, unit price is 20 yuan, subtotal: 40 yuan .

5 3.9-inch thickened stainless steel seasoning basins, unit price 15 yuan, subtotal: 75 yuan; 20 stainless steel plates, unit price 6 yuan, subtotal: 120 yuan; 3 stainless steel clips, unit price 3 yuan , subtotal: 9 yuan; 5 stainless steel bagging basins, unit price 8 yuan, subtotal: 40 yuan; 5 stainless steel spoons, unit price 5 yuan, subtotal: 25 yuan; stainless steel hook 15 yuan; stainless steel spoon 3 root, unit price is 1.5 yuan, subtotal: 4.5 yuan; a 5-pound stainless steel scoop is 18 yuan; a stainless steel garlic press is 15 yuan; 2 stainless steel vegetable mixing spoons, unit price is 3 yuan, subtotal: 6 yuan; stainless steel vegetable mixing basin 2 pieces, unit price is 8 yuan, subtotal: 16 yuan; stainless steel colander is 12 yuan each.

4. 2 butchering knives, unit price 15 yuan, subtotal: 30 yuan; one cutting knife 20 yuan; 2 large dumplings, unit price 20 yuan, subtotal: 40 yuan; 2 disposable gloves Box, unit price is 3 yuan, subtotal: 6 yuan; 4 boxes of disposable masks, unit price is 4 yuan, subtotal: 16 yuan; a wall clock is 25 yuan; several spice bags and gauze, subtotal: 50 yuan; 3 thick bamboo poles , unit price is 33.3 yuan, subtotal: 100 yuan.

5. A crusher costs 230 yuan; a meat grinder costs 65 yuan; a chili crusher costs 100 yuan.

The investment for this project is about 5,000 yuan.

Step 4: Decorate and do market research at the same time.

Blister light box 800-1200 yuan

Angle iron frame for display stand 140 yuan

Artificial stone countertop 448 yuan

Partition wall , painting the walls, covering water pipes, and wooden boards on angle irons, a total of 650 yuan

This investment is about 2,000 yuan

The decoration will also be carried out at the surrounding braised vegetable market. Market research includes: dish name, price, taste.

Step 5: Purchase spices, seasonings, and accessories.

Step 6: Preliminary marketing.

When people don’t know much about the new store’s products, it’s best to have some free tastings and discounted purchases during the opening days. It costs about 1,000 yuan to prepare discount cards and gift products. In addition, free delivery is available within the radiation area.

Notes

1. A braised vegetable restaurant is actually a kind of takeaway shop. After the products it sells are processed or basically processed, they are sent directly to the store for sale. Therefore, the store generally does not need to set up a stove to cook dishes, nor does it need to set up tables, chairs, benches and tableware for customers to eat. The store does not need a larger area and more chefs and waiters, which undoubtedly greatly reduces the operating cost. It is also a good choice for stewed vegetables. The store’s biggest advantage lies here.

2. Braised vegetable restaurants generally do not open too large. This is of course to minimize early capital investment. If the store is slightly larger, the second half of the store can be used as a workshop; if the store is smaller, the products can be processed in the workshop before being sent to the store. For those who do not have the conditions to rent a store, they can rent a stall in a farmer's market or set up a stall in a residential area on the street. Of course, they must also purchase a food retail cabinet that is dust-proof and fly-proof.

3. A braised vegetable restaurant should have its own main varieties or special products, and often one or two main varieties or special products are the main ones, supplemented by several general products, thus forming its own flavor characteristics. The store's signboard should also be named after its main products or special products. For example, some braised food restaurants in Sichuan currently often feature Sichuan's famous shredded chicken, crispy duck, silk-wrapped rabbit, etc., as well as braised pork, braised pork ribs, braised pork liver, and braised pork belly. , braised pig's trotters, braised duck feet, braised goose wings, braised bean tendons, braised dried tofu and other general products; cold salad shops mainly sell bangbang chicken, mixed rabbit diced, mixed lung slices, etc., and also add stir-fried noodles. General products such as ear slices, mixed with white meat, mixed with bamboo shoots, mixed with bean tendons, mixed with tofu skin, mixed with sea cabbage and various seasonal cold and fresh vegetables, etc., the store names are often named "××Shredded Chicken", "XX Crispy Crispy" "Duck", "×× rabbit wrapped in silk", "× bang bang chicken", "×× rabbit cubes", "×× lung slices" and so on.

4. The products of the braised vegetable restaurant are first braised in the workshop, and then placed in the form of whole pieces or whole pieces on the trays of the food retail cabinets in the store, waiting for customers to choose their own. After the required products are obtained, they are weighed on the spot, cut into pieces, sliced, and then packaged with brine, chili flour packets, peppercorn flour packets, or five-spice packets. Never chop or slice the finished product beforehand, otherwise customers will doubt the quality and freshness of your product.

5. It is best not to join. The cost of joining is too high. Although there is brand support, the success of a small business is unpredictable. New operators cannot control costs well and have to pay tuition fees constantly. In the end, they are destined to work for others. , the probability of loss is greater than 70%.

6. It is best not to form a partnership. In a small business, although the capital is small and the profit is large, the total profit is small. There will always be different opinions when the whole family of both parties is involved. The fixed investment in the early stage accounts for a large proportion, and it will take at least 1 to 2 years to recover the capital. Many partners They can't pass this time period.

Preparation method

1. Seasonings and spices of brine

Take making a pot of 12.5 kilograms of brine as an example.

Seasoning: 300g Sichuan salt, 250g rock sugar, 500g ginger, 300g scallions, 100g cooking wine, appropriate amount of chicken essence;

Spice: 30g kaempferol, 20g star anise , 10 grams of cloves, 50 grams of white cardamom, 20 grams of fennel, 100 grams of bay leaves, 50 grams of angelica, 50 grams of grass fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of fennel, 30 grams of thyme , 40 grams of lemongrass, 50 grams of grass, 50 grams of dried chili;

Soup ingredients: 3500 grams of chicken skeleton, 1500 grams of pig bones

2. Making brine

1. Boil the chicken skeleton and pig tube bones (broken by hammer) in cold water until the water boils, and remove the blood foam. After that, clean the bones with clean water, add water again, add ginger (beat it into pieces) and scallions (leave the whole root length). After boiling, simmer it slowly over low heat (simmering over low heat will make clear soup, and stewing over high heat will make it clear). For thick soup), turn into stewed soup and set aside.

2. Fry the sugar color. First process the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat; when the sugar turns from white to yellow, switch to low heat; when the sugar oil turns yellow and bubbles, remove it from the fire and continue Fry (this time must be fast, otherwise it will easily become bitter, so you have to control it well, you can try it a few times first); then heat it up, and it will turn from yellow to dark brown. When the sugar oil turns from large bubbles to small bubbles, add a little cold water and stir-fry over low heat until the paste smell is removed, which is the color of sugar. The color of the candy should be neither sweet nor bitter, and should be golden in color.

3. Beat the spices or change the knife (do not make it fine, change it slightly to avoid affecting the effect), wrap it in a spice bag and tie it into a knot. First boil it in boiling water alone for 5 minutes, take it out and put it into the stewed soup, add an appropriate amount of salt, sugar color and chili, cook over low heat to get the aroma, and make the primary embryo red brine (do not add chili pepper and sugar color to the white brine, and use red brine for the rest). The spices are the same).