I want to open a small restaurant. I can't cook. Can I wrap it in a vacuum plate?

This question touched me deeply, because the first small restaurant I opened adopted the vacuum packaging model, but I want to tell you that opening a vacuum packaging restaurant has advantages and disadvantages. Let's talk about the advantages first. I don't know if you know this.

As long as the hotel is vacuum-packed, it can save a lot of labor costs. Take my first small restaurant as an example. When I was running that small restaurant, there were only two people, a cashier and a vacuum-packed one.

So when I finished this small restaurant, I finally made some money, but the shortcomings were obvious, because as long as the dishes were vacuum-packed, they would have the same taste, so some guests could not find their favorite taste.

Turn around and leave, and there are not many varieties of vacuum-packed dishes, but once there are fewer varieties, customers can choose less, so restaurants specializing in vacuum-packed dishes simply can't keep customers and have no old customers.

However, this vacuum-packed dish is really suitable as a take-away platform, because it only takes a few minutes to eat and the price is very competitive. After all, this vacuum-packed dish is still very competitive when it is wholesale.

Only a few dollars a pack, and the wholesale price is low, so there is a great advantage in the retail price, so in my personal opinion, this vacuum-packed dish is not suitable for opening a restaurant, but only suitable for operating on a take-away platform.

1: I am most qualified to answer this question. My family has opened a restaurant for 12 years this year.

I am not a cook, but a cook. With the changes of the times, take-out has become a one-stop service, which has brought about cross-era changes to physical hotels.

3. It's not before the reform and opening up. We China people just want to eat enough. Now we pay attention to taste, not material benefits.

4. The hotel's survival is "taste", I repeat "taste".

5. Professional people, do professional things, which is an eternal business rule for an enterprise to a store and operator.

6. You can open a restaurant without cooking, that is, ask professionals to do it.

7: Is it ok to use a vacuum disk? All takeaways are basically vacuum dishes.

You want to open a small restaurant, but you can't cook. Can you vacuum the bag? No problem, that depends on your positioning and customer composition.

If you mainly do take-out, it is completely feasible to use cooking bags. And to say something that everyone doesn't like to hear, cooking bags has become a trend now. Not only some small restaurants are using it, but also many chain catering enterprises are using cooking bags. For example, Kungfu, Yoshinoya, and Yonghe Soymilk Machine have all started to use the cooking bags sent by the kitchen.

But if you are catering-oriented, especially if the tourists are all local, then I suggest you don't open a small restaurant, and you will lose money if you do. Don't think that the catering threshold is low, and that a poached egg can open a shop. When you really get started, you will find that the money in your hand is not money at all, but water that disappears when your fingers leak.

So whether to take care of the bag depends on your positioning. But I personally suggest that you can use a little, because the cooking bag has a constant taste and is easy to handle, which weakens the role of the chef. In the future, there will be no open fire and oil smoke in the kitchen, which is more conducive to fire safety. So no matter how you object, this is a trend of future catering.

So last year, I saw a TV station report that a restaurant owner found that the chain restaurant he joined used cooking bags, so he decisively reported that it was a black-hearted shop. I almost laughed out loud. You have joined, don't you know what you are selling? Did you pay hundreds of thousands of joining fees for nothing?

In fact, the price of the cooking bag is not very low, and the taste is not what everyone imagined. It's all the chemical taste of additives. It's just faster and more convenient than traditional catering. And as long as it is produced by a regular enterprise, it is absolutely hygienic and tastes the same. Moreover, the current cooking packages are basically frozen, and there is no need to add additives and preservatives. Demonizing it is actually meaningless and necessary.

(Now the quality of cooking bags can completely rival the taste of ordinary dishes. )

The catering industry is also gradually developing. Think about it, how big is the gap between 20 or 30 years ago and now? So keeping pace with the times is the right way. After all, no boss said that I came out to open a shop only for feelings, not for making money, what do you think?

It's hard to make takeout.

Hello, I'm Yimi and I have experience in running a restaurant. Many colleagues use vegetable bags. I hope my answer can help you with this question.

Vacuum vegetable bags are now being used by more and more restaurants, especially some chain restaurants. In order to keep the taste consistent and stable for a long time, vacuum vegetable bags are used. The advantage is that it saves trouble, can keep the taste stable, and will not affect tourists because of the carelessness of the chef. Moreover, vacuum vegetable bags can be preserved for a long time, serving speed is fast, and the production quality of factory assembly lines is also guaranteed. Suitable for fast food restaurants.

If you open a home-cooked dish, it is not recommended. Home cooking pays attention to freshness and heat, and vacuum food bags just don't have the advantage of this taste. Combining your inability to cook with my experience, you can cook with seasoning packets.

At the beginning of the restaurant, I used seasoning bags for a while, for fear that the taste of the food would affect the passenger flow. For example, fish-flavored shredded pork, seasoning packets with fish-flavored shredded pork, just prepare the ingredients and put them in the pot according to the following steps. This can not only ensure the freshness of the ingredients, but also ensure the authenticity of the taste. Consider opening a restaurant for the first time.

I hope my experience can help you. Please also ask other friends to leave a message in the comment area to see what you think of the vacuum dish set meal and discuss it together.

No, it's too expensive to reduce costs and seek profits in business. I know you don't want to hire a chef. You think the cost is reduced. Vacuum-packed dishes that don't know the semi-finished products may end up costing more than the chef.

If you want to do catering business, it's too late to learn to cook. It's better to make a snack. It's much faster to learn snacks. And the cost of opening a shop is much lower than that of opening a restaurant.

It is not recommended to make semi-finished products, because if you open a store in entity, it won't last long unless you do it online. The premise of this model is that you need relevant marketing experience or you can do it. If not, try a snack bar that makes semi-finished products.

Barbecue and frying are good, just mix some sauce and sprinkle some cumin pepper, which is very popular with young people. The investment is not very big. Basically, two people can operate it, and it's easy to get started. Much better than opening a small restaurant. Yours should be similar to fast food. Not many people will eat it if it is expensive. If it's cheap, you won't make much money. I hope my answer is helpful to you.

It is best not to use vacuum bags, which are expensive and stale. If you can't do it or have no experience, you can find someone with experience in this field to cooperate.

Food safety and environmental sanitation are the most important aspects of opening a shop;

There is a small restaurant downstairs, and the kitchen is a bright stall. Guests can see the whole kitchen in the lobby. The food is ordinary, but every day diners are full, and most of them are repeat customers. They all say that their home food is safe and healthy.

Second, we must have characteristics.

There are restaurants all over the street. Why do all the guests come to your house? So there should be special dishes to attract customers.

There is also service.

A good service can always make people linger, so there will be more repeat customers and word of mouth to let more people know. Therefore, because the service is not in place, opening a restaurant is very taboo.

Personal opinion: this kind of vacuum-packed food is not recommended. 1, you are a restaurant, and guests come for fresh and delicious dishes. Vacuum-packed dishes are convenient, but they taste ok. But it is easy for guests to eat so-called "microwave food". I promise they won't come again. 2. Vacuum-packed vegetables need five certificates (food production license, food circulation license, food inspection certificate, manufacturer's business license and distributor's business license). Respond to the inspection of relevant departments at any time. It is more troublesome than cooking by yourself, and the cost is much higher. 3. If you can't cook, you can hire a chef! If you think the cost of hiring a chef is high, change the business model and join in, so you can go to the head office to study. But if you can't learn the essence, the operating cost and joining fee are still very high. Finally, I suggest that if you really want to do catering, you should take some tuition fees to learn from the teacher and learn from the management experience of other restaurants. You say so!