Operating small food stores, we all have their own considerations, some people think that opening a small food store without fame does not require franchise fees, early cost investment is relatively low, if the operation is good, there will be many customers.
Others have the idea of choosing a brand to join in, having a fixed production plan, and the purchase channel is more formal, which can ensure the stability of the taste, the brand itself has the role of propaganda, there will be many customers to admire, which also omits the propaganda work, plus a better location, the operation is not difficult, the income is very significant.
Indeed, such a concept is more credible, because each brand has its own advantages beside the current shopping mall.
It is very difficult to get a place among the big brands. It is difficult to adjust the population. The ingredients and production methods they often choose for the well-known affiliated brands are obtained through scientific research. That is to say, on the basis of the existing foundation, ingredients that can satisfy the needs of the majority of the population can not be finished in the general small workshop.
The taste is very important when cooking, but the taste of traditional food is often in the hands of the chef, which is very passive for the owner of the store. Because there are two troubles in putting the taste of a shop on a chef. One is not stable enough, the other is difficult to standardize.
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