Send seafood to the hotel

1. Does the hotel want to be alive or dead?

A: Generally, large hotels are alive. How to sell them if they are dead? However, in order to save costs, some small restaurants want to live and die. They will show the guests the live ones, and then replace them with the dead ones. However, you'd better all live ones, and it's cheaper to deal with the dead ones naturally. However, some fresh goods are dead, which is normal, and customers won't say anything.

2. Are they caught in the sea or cultured?

A: Both are needed. Generally, the price of sea fishing is slightly higher, but the quality is good and the variety is complete, so everyone needs it. You can judge according to the price and quality given by the supplier. If you have more experience, you will know what to sell. Of course, the needs of customers are also very important.

3. Is it delivered every day?

a: almost every day. the first night, the customer gives you an order, you give it to your supplier, and it will be delivered to the customer before noon the next day, usually once a week, and a reputable hotel can do it once a month. Customers' seafood pool is a temporary pond, which can't be kept for a long time. Therefore, hotels usually report the bill every day to reduce inventory.

4. if it is delivered every day, what is the daily demand?

a: it depends on the size of your customers, and the quality of business is also the reason that affects the purchase. The average medium-sized restaurant (3 tables) can sell 2-3 Jin of live shrimp when the business is good. The sales situation of other varieties depends on the benefit of the restaurant. Generally, you don't need to have too much inventory when you just start the seafood business, so as to avoid too many deaths and losses, it is best to stock up according to the customer's needs.

I said so much essence. Will you give me some points? You didn't offer a reward.

-a person who has been a seafood boss for six years and has not made any money.