What is the cost of a bowl of beef noodles now? How to open a noodle restaurant to make more money?

As it says, if a bowl of beef sells for eight dollars for five dollars, these three dollars are gross profit. It can be said that there is nothing to earn by removing the pile listed above with this gross profit. Unless the store is particularly full, it is still the key to location and traffic. Burdock and radish soup is the most common beef practice in my family. The main reason why my family likes it is that besides my delicious cooking, the most important thing is that it can be used as breakfast the next day. According to my dad, it's much more cost-effective than eating beef noodles outside.

I have been engaged in Lanzhou beef noodle industry for many years, not only making professional beef Lamian Noodles, but also studying beef noodles with different characteristics all over the country. What is the cost of a bowl of beef noodles? I believe my answer is absolutely the most professional and true, not the theoretical answer on paper. You will understand it after reading it professionally.

Speaking of beef noodles, these four kinds of beef noodles are the best in China, including Lanzhou beef noodles, Taiwan Province beef noodles, Neijiang beef noodles and Xiangyang beef noodles. Each kind of beef noodles has its own unique flavor, and each kind of beef noodles has its own soul. I opened a bowl of beef noodles in a noodle restaurant in a small county, which cost 8 yuan and 5 yuan. In 3 yuan, noodles, spices, soup and vegetables are all around 2 yuan. No noodle restaurant thinks that a bowl of beef noodles is 2.3 yuan. In fact, noodles are cheap, mainly because spices and seasonings are expensive!

First of all, the rent of noodle restaurant should be at least 5000 yuan a month, because as long as it is a noodle restaurant, it must be eaten in the lobby. After all, if the noodle restaurant makes takeout, the packaged noodles will rot in a short time, and once the noodles are rotten, they will not taste good. Cut the beef into small pieces and soak it in water for half an hour. Change the water several times to remove the blood. Boil the soaked beef in cold water with proper cooking wine for 5 minutes, and skim off half of the blood foam. Rinse with cold water after cooking to control moisture.