Generally, cold salad shops should not be too big, of course, in order to minimize the upfront capital investment. If the store is a little bigger, you can use the second half of the store as a workshop. If the store is smaller, you can process the products at home and send them to the store.
Cold salad shops should have their own special products, often with one or two main varieties or special products as the mainstay, supplemented by several general products, thus forming their own flavor characteristics. The signboard of the store should also be named after its main product or special product.
For example, at present, some shops in Sichuan often focus on well-known hand-torn chicken, crispy duck and silk-wrapped rabbit in Sichuan, supplemented by general products such as braised pork, braised pork ribs, braised pork liver, braised pork belly, braised pig's trotters, braised duck's feet, braised goose wings, braised bean tendons and braised dried tofu. The cold vegetable shop mainly produces bangbangji, diced rabbit and lung slices. In addition, it is also equipped with miscellaneous ear pieces, miscellaneous white meat, miscellaneous bamboo shoots, miscellaneous bean gluten, miscellaneous tofu skin, miscellaneous cabbage, miscellaneous cold fresh vegetables and other general products. Store names are often titled "hand-torn chicken", "crispy duck", "shredded pork rabbit" or.
The products of the cold salad shop are pickled in the workshop or at home, and then put in the tray of the food retail cabinet in the store in the form of whole pieces or whole pieces. After customers come to choose the products they need, they weigh them on the spot, cut them into pieces, slice them, pack them, and serve them with brine, pepper noodles, pepper noodles or five spices. Some products must not be chopped or sliced in advance, otherwise customers will doubt the quality and freshness of your products.
Cold salad products need to complete all the initial processing in the workshop or at home, that is, raw materials (such as green bamboo shoots, radishes, cucumbers, lateral ear roots, etc. ) need to be washed and cut (some are not cut), while cooked raw materials need to be cooked, and some need to be cut or torn in advance (such as lung slices, ear slices, bamboo shoots, bean tendons, eggplant, cowpeas, etc.). ), and some need to be cut or torn. Otherwise, not only customers will doubt the freshness of the mixed vegetables, but also the mixed vegetables will become unpalatable because they have been left for too long. By the way, the cold salad must be rich in seasonings, and the store must be willing to put seasonings when mixing vegetables in front of customers. Because people often say that mixing vegetables means eating a kind of seasoning.
When opening a shop, the raw materials used must be fresh, the processing must be kept clean and hygienic, and at the same time, dust and flies should be prevented. It is best to sell all the processed products on the same day. If it can't be sold on the same day, it should be put into the freezer in time to keep fresh.
It is best to choose a professional stew and cold dish technical training company for on-the-spot study to obtain the core formula and ensure the stability and mastery of product quality in operation.