Is the seafood delivered to the hotel usually live or frozen?

1. Does the hotel want to live or die?

A: Generally, large hotels need to be alive. How do you sell it if you die? However, in order to save costs, some small restaurants have to live and die together. They will show the guests the live ones and replace them with the dead ones. But you'd better all be alive. It's cheaper to deal with the dead naturally. But some fresh goods have died, which is normal and customers will not say anything.

2. Is it caught in the sea or farmed?

A: Both are needed. Generally, the price of sea fishing is slightly higher, but the quality is good and the variety is complete, which everyone needs. You can judge by 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?

Answer: Almost every day. On the first night, the customer gives you an order, you give it to your supplier and deliver it to the customer before noon the next day. Generally, it will be settled once a week, and hotels with good reputation can settle once every month/kloc-0. The client's seafood pool is a temporary pond, and it won't last long. Therefore, hotels generally report bills 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 business quality also affects the purchase. The average medium-sized restaurant (30 tables) can sell 20-30 Jin of live shrimp when the business is good. The sales of other varieties depends on the efficiency of the restaurant. Generally, when you start a seafood business, you don't need to have too much inventory to avoid too many deaths and injuries. It is best to stock up according to the needs of customers.

5. is the competition fierce now ~ are there many people doing it ~ what is the prospect of profit development?

A: Now the competition is fierce and there are great risks, such as too many losses caused by the death of seafood, the risk of hotel closure, the risk of bargaining by peers and the risk of transportation. There are many people who do it, and there are also profits. Risks and benefits coexist. Development is basically gone, because the market is saturated. It should still be okay to support a family. If you want to get rich, it's up to you.

-people who have been seafood bosses for six years and have not made any money.