I want to open a brine store, how profitable is it? (Halibut store profit is not high)

Saying the truth no one wants to hear, like to believe that the so-called husband and wife store daily turnover of tens of thousands of profits how much how much, I can only send you a word, the

Spraying back to spraying, serious or have to say

The country's major cuisine for brine are involved, due to different tastes across the world derived from different practices and flavors are different.

I vaguely feel that the marinade industry is fast becoming a second martial arts world, by countless false masters this lull that lull, east secret recipe, west ancestral

Marinade since the traditional dishes belong to the color that can not be separated from the color, aroma, taste. Can only say that according to the taste of different places how to adjust the combination of color and flavor. The traditional halogen method is relatively complex, it is crucial to halogen soup, however, the traditional halogen method is not flavors and colors and other modern additives, but the cost of labor, time, materials and profits are not considerable, gross profit is generally about 50%, the net profit is about 20.

With the change of the times, today's money society, everyone tends to profit to, the production of marinara has become simple and profiteering, color - pigment coloring agent, aroma - aroma flavor enhancer, taste - through the bone incense, bone essence powder, a variety of cream features: simple operation, quick start, high profits, good quality, low loss. To put it bluntly and exaggeratedly is a piece of wood can also give you boiled out of the delicious. Gross profit 70%, net profit 50%

The above can only be a generalized approximation. As for the real calculation of profit, then in addition to the production cost accounting, but also to take into account the halogenated dishes can be sold on the day how much, sell more, profits are naturally high, if only one-third sold out, then the rest of the back to the pot of consumables and weightlessness and even to throw away, profits are greatly reduced. Although it is true that most of the ingredients used in the marinade is frozen, but frozen is also divided into many grades, such as chicken claws a pound of 8-15 yuan dozens of varieties. Vegetables are relatively more profitable.

Cooper, halogen flavor is not so mysterious, but the real traditional halogen flavor or its unique features, the light of the so-called secret recipe is useless, each door of the formula is with its brine is complementary, like wearing a suit is to match the leather shoes, rather than, Western assembly sneakers unorthodox. Some people go around to seek the formula, even if the formula to you, brine to you, there is no formula and brine with the principle of analysis and practice, you do not know how to make them complement each other, in the short term, you may follow the gourd to draw a dipper sloppy, and slowly will not be able to draw a tiger against the dog. So don't be too superstitious about what the secret formula, and don't be blindly confident.

An inheritance of the ancient method of brine, bitterly adhere to the brine people

My parents have been doing this line for twenty-five years, profits half earned it. My family in a small county. Halibut in which city are particularly much because this line of investment is small, start fast. We do the best in this year's net profit in 800,000 so. Because they are peers also take goods together are more understanding. Collapse of too many even if not over. Our family is still doing better, basically do not use frozen products, the price is higher. Want to do a good job of raw materials must be good. I do less products. Roast duck brine duck pork and chicken claws duck four pieces. This line is also 06 years when the profit is big. I was only last year with my parents to do, last year it was hard to find a good point of the stall just business a little bit of a pick-up because of the demolition of no way to change the place again. I did half a year before the turnover to do a day in a thousand or so. In the middle of the change there are five or six stalls. Because there is a booth back so do down. Otherwise, the first stage can make you cry. Only do three seasons a year, winter rest. A year's profit in two hundred thousand so. Now this line is not good to do. No two or three stalls simply can not play up. Especially at the beginning. You do in the delicious others do not buy your you will be dumbfounded. This year and changed a location. Now a day can only buy six or seven hundred dollars. In fact, this line is now quite easy, ducks are all others to kill. Pig head and so on, as long as you give money to others to get you clean. The first thing you need to do is to get your hands on some of the best products and services in the world.

Thanks for the invitation!

The friend you ask now open brine store can do? The profit is about how much?

I am Shi Hua Chun said food, twenty years of experience in the halibut store, now open the halibut store can open, because any dynasty food will not taoao

To open the halibut store, the site selection should look good, just started the newbie see the idea is not to engage in too expensive face, such as superstores and markets within the high-cost high-risk! Relatively speaking, that all have to have experience craft good veterans to operate.

Store to choose the flow of people. Or neighborhood type, you do casual taste, you have to choose the school and pedestrian street or attached to the square near the neighborhood should do home taste dishes.

Health is the first key, followed by the quality of taste, thoughtful service, as long as the good every joint, that guests are not invited to come ah @ headline food

Profit is to see where to do, there are big and small, my average profit is about thirty percent, to do anything is to adhere to plus serious to do better!

Whether my answer is helpful to you, welcome to leave a message to exchange

The profit is very good?

I don't know if I have any say in this brine sold for many years, how to say it, whether it is meat or vegetarian, the profit is definitely more than half, or even more, I have brine secret recipe

, taste the place a hegemony, how much to earn did not have the statistics, the city center, a few suites, two can be quite a car, his son is studying in the United Kingdom, that is, there is no money in the pockets, two hundred thousand, I think.

There is a person in the village to do brine, before owing more than 200,000 debt is now clear and also covered a building, the village decoration is the best of his family, every morning to purchase more than three o'clock in the afternoon four o'clock out of the stalls, selling more expensive than others, but a lot of repeat customers, because he sells chickens, ducks, and geese are now killed unlike others to buy frozen meat to brine, if you really want to do it may as well as he did to buy fresh ingredients, because now the people are not poor that a couple of dollars, the people are not as bad as the other two. The people are not bad that one or two dollars, to be fresh taste good.

Originally, we have a deli and a deli, their own processing, business is good, 100 elbows a day, to go late on the no, six o'clock in the morning to open, close at noon a little bit, other meat products are also sold very hot, to the time of the autumn fattening and eat spring cakes to be set in advance to be able to do. It belongs to the store in the market, so the work and rest time is set by the market. Later, the demolition, the food market moved to the Hui Min to go, the business is not, there are always Hui Min to make trouble, the owner simply do not do it.

I am doing brine, do this line is very hard, profits look at technology, geography, but the current era of electricity, only to eat is also a safe point, people's palate is always improving, the old method is just the past, the first few years have been recognized the head of the incense, and now recognized back to the incense and the bottom of the incense. Currently with the raw materials are almost all frozen goods, which chain brine do not use frozen goods, frozen goods are now also very good quality, easy to use, the key you can not figure cheap. We almost all use frozen goods of the times, I feel that frozen goods and fresh goods are not much different, the key is halogen technology and recipe.

To do brine a suggestion, you can not use the frozen material, with fresh brine meat flavor is certainly a lot better, when I was a child brine duck is really delicious, and now are a flavor. Regardless of what products are sold quality is very important, do not be afraid to sell, rich people are very much. Those who are cheap will not buy things every day, rich people want to eat also bought.

Opening a brine store is a good way to make a living, less investment, quick results, and not much risk. Let's not talk about earning big money, feeding a family is not a problem. According to the general entrepreneurial thinking, pay attention to do three things: ⒈ start planning. Regardless of how good your cooking skills, or neighbors have people, after all, is the first time to open the door to do business, no market experience. So the first step to open a store, to choose a good location, more residents, living areas. Area is not much, three or five square feet on the line. The purpose is to try to compress the input, and accordingly improve the ability to resist risk. In this way, if in the county or market town, front room rent of less than three thousand dollars a month, a payment of three months, plus facilities and materials, the total investment can be controlled in about ten thousand yuan, can afford it. Pake must be the real thing. Cooked food is the most likely problem, is often produce the impulse to increase prices, the price of goods up, sell fast, the market has changed, will be thinking about whether it is also up a little price? In order to avoid this problem, there is a basic principle to keep, is the "gross profit margin". General delicatessen, the integrated gross profit margin will fluctuate in 100%. At a glance feel very high, in fact, the account to deal with down, can have a 30% to the hand is good, are hard sweat. ⒊卤菜店菜品要搭配好，主打品种必须保持不变，味道不变，质量不变，价格不变，这是稳定顾客的绝招。 Matching varieties should be based on the customary tastes of customer groups, as rich as possible. In this regard, we must have the attitude of doing a hundred years old store, at least the customer as a family treatment, will certainly win more customers, business is doing better and better.

I am the old catering, so tell you, the only important thing is flavor, flavor, flavor. Other are not important, want to open a store, first of all, go to eat, put your city a good bit of brine store things to eat, and then determine that the most delicious, after their own test, unless you catch up with the taste of his family, or do not have to open, thin margins are cheating, do not do well on their own to learn the art of sharpening the knife is not a good job. Learn the craft and then open, money is not a problem, we have several good stalls on this side, things in short supply, do not do more, the most amazing there is a loose stall, on the sale of pig's trotters pig's elbows, the price is very expensive, every day on a few pots of 12 o'clock on time to sell people did not come to the people automatically queue up, and sometimes queuing up enough people are not enough to sell, you say that earn no money! I also bought the chef to try to do, do not do people's taste, also asked the recipe is not for sale, feel special cattle, taste ordinary is to engage in activities, make good hard earned money, make bad is loss of money. Catering is now very bad to do, a little more cautious is better. People's money is spent on houses, cars, education.

Now do brine business still earn money? How much profit is there?

On this issue can not be a sweeping statement that now do brine business to earn money or not earn money, because there are intrinsic and extrinsic factors to determine the following I will analyze these two factors.

1. Intrinsic factors, that is, you do brine ingredients, taste, fresh ingredients, brine out of the color will look a little fresher, experienced people look at you brine is not the same day. Taste naturally needless to say, taste good repeat business is more, since the business, certainly hope that repeat business a little more, so that the customer base is stable, the amount of daily do better control.

2. External factors, that is, you choose to sell halibut location, is the front or stall, the front to choose a little bit of foot traffic, but the rent will be expensive, if the front is too remote, there may not be many people to shop, then even less will not know that there are halibut sold here. If you get a cart, try to choose the neighborhood downstairs, find a location, fixed, not today on this side, tomorrow on that side. I said a real thing under our neighborhood, two couples began to support a portable table to put brine, the taste is very good, the initial business in general, but they have been insisting that every day there, over time, bought a lot of people into the repeat business, and now a little late to go have been sold out, and now they have made a cart to put brine.

See the sale of brine not only flavor to be good, and the location to choose a good, the key to adhere to, so that over time the business is naturally good, business is good profit will be more.

Look at what you brine category to put.

Beef and mutton class, the cost is very high! Profit thin. Pork then 。。。。

Poultry is okay, the cost is relatively low, such as a very hot a black duck! Is! It's basically scraps and sold dead expensive!

Hopefully my answer to your satisfaction, can be inspired!

Follow it and communicate more in the future! I'm a chef too!

This depends on your local purchase price and selling price, but also depends on what to brine, if it is a pig vice. It is long said pig jowl, about 30 percent, because this year the meat is expensive, the selling price can not keep up, let's say. Luoyang prevail, fresh with ear pig head 9.5 yuan a catty, brine cooked to remove the bones 2.1 pounds of raw goods out of a catty cooked, what does not count on the cost of 20, plus the big material gas a catty of meat to add a dollar, 21, currently selling 30, some people can not buy a catty and then give a few more cents, a catty of the remaining 8 yuan of profit. If halogen duck vice, take the duck neck, six duck neck quality is the best, a box of 105 yuan, about 72 roots, the cost of 1.5 yuan a, this is more costly peppercorns and chili peppers, do cooked with 2 yuan a, sell 5 yuan, profit is still relatively can. If there is still do not know please chat me privately, 15 years of marinated meat and cold dishes producer to give you the answer.