Open a convenience store, what product is most profitable?
Entering a Japanese-style convenience store must meet most of your life, you can solve the breakfast of three meals forever on the convenience store, the variety is more convenient, the fruit platter, ready to eat Dizziness should be available.
711, Russen, all these Japanese convenience stores are benchmarks in the convenience store industry, their successful mystery: product structure, scale effects and open joins.
Operating goods can be divided into 3 categories: fast food, including box rice, Kanto, bread, etc., Japanese convenience store fast food fresh food is basically self-branded products), processing food (including bread, dessert Wait, part is a self-owned brand product) non-food (including daily necessities).
In these 3 products, the full profitability of fast food recovery is the strongest.
Fast food, fresh product, higher than other products (2016)
Fast food, fresh food sales accounting for 40% (2016)
Because these convenience stores are often not the supermarket of the same state, but the fresh food merchants of the same street.
In order to meet the fast-changing life of modern people, more and more self-operated convenience stores have also begun to be equipped with cooked food in the store.
The following turning the door network Xiaobian will tell you about a trick to pay attention to convenience store cooked products!
(1) Making raw materials must ensure fresh, hygienic, in line with this Food industry standards, finished products and semi-finished products have sufficient effective shelf life.
(2) The goods must be sealed with the food bag, and the cooked food must be separated.
2, processing, production requirements
(1) Processing cooked food does not use open fire butt, use high temperature stoves should have a certain protection facility or do a significant sign in the direction that may come into contact Prevent burns.
(2) The change of the processing product should be observed during the production process to ensure the quality of the finished product.
(3) Timely processing the tabletop in time on sales of each variety.
3, preservation, preservation requirements
(1) Easy to modem, should be stored in a plastic cabinet, should not be placed during high temperature or normal temperature.
(2) When the temperature is high, the brine food is allowed to add boiling brine for five minutes every 2 hours.
(3) For barbecue foods, it should be stored in the incubator and should not be stored in the air having a higher temperature.
4, personnel hygiene requirements
(1) personnel must keepHands with hands.
(2) Personnel directly with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings; do not apply nail polish, spray perfume.
(3) Do not grab the head skin, 擤 擤, digging the ear; do not use the spoon directly to taste or use the hand to sell food sales, do not contact the unneamate item. The machining staff should not be injured, and may not contact food or raw materials; after the treatment of the protective gloves, it can participate in the work that does not directly contact the food. Personal supplies must not be stored during work.
(4) Employees must wear a clean overalls, hats, shoes, masks before entering the process; work clothes should be clean and tidy; the hair must not be exposed outside the cap, not in the processing place.
5, tool hygiene requirements
(1) In processing, all tools such as clips, cases, knives, etc. must be frequently cleaned, disinfect, and remain dry to avoid contact with other items.
(2) cutting utensils, such as a knife, the case, etc., was cleaned immediately after use.
(3) The use of the tool should be placed in a container containing disinfectous water.
6, packaging requirements
(1) The disinfection tray should be used when the cooked food is displayed and placed in a transparent glass cabinet.
(2) The packaging is displayed, and the plastic wrap is applied.