What do you need to be a beer agent?

1. It has an independent legal personality and the conditions for liquor distribution stipulated by law.

2 have a certain economic strength and full-time distribution of vehicles and marketing personnel.

3. Have a sound sales network and market development and management capabilities.

4. Have the experience and ability of independent operation of liquor brands and have certain storage conditions;

5, food circulation permit

6. Business license

7. Tax registration certificate

For example, the joining conditions of Tsingtao Brewery:

1, first of all, there must be open space, and ensure that the open space can operate outdoor catering for more than three years;

2. Site selection needs to be confirmed by franchisees and company professionals;

3. Be able to accept and agree with the company's brand-new business philosophy;

4. Have a certain basic concept of enterprise management and be able to devote themselves to the catering industry;

5. Pay the necessary joining fee and accept the long-term technical guidance and business training from the company headquarters.

Extended data:

1. Abiotic stability: refers to the possibility of turbidity and precipitation caused by non-microbial pollution. Beer is a colloidal solution with weak stability, and it is easy to produce turbidity and precipitation during storage. The most common abiotic turbidity of beer is the so-called protein turbidity.

2. Odor: Due to the problems of raw materials, production technology, yeast and microbial management in the production process, the odor of beer will be caused.

Mainly manifested as rough taste, bitter taste, oxidation taste, yeast taste and so on.

3. Foaming phenomenon: abnormal foam appears after beer is opened. If it is serious, more than half a bottle of beer will run out. The main reason is that raw barley was infected with mold during harvesting.