I m going to open a sushi restaurant, so tell me the details!

SHARE MENU (fresh catalogue sushi) was founded in 2007, is the main sushi franchise brand of Hangzhou Jiangtai Catering, fresh catalogue sushi franchise from Beijing to Sanya, Shanghai to Karamay, fresh catalogue take-out sushi restaurants across the country 20 provinces and 289 cities, fresh catalogue sushi restaurant franchise from the 1st to 1000+ stores, more than ten years, steady development, won the favor of thousands of consumers, It has achieved one sales succession after another: in 16 years, it has sold more than 500 million servings of fresh catalog sushi products. Through modern management methods, fresh catalogue takeaway sushi has continuously improved the chain system, taken the path of scientific development, and is committed to building a sushi franchise industry chain, building a self-operated Weijia food factory, and going to the top 8 warehousing and logistics systems in the country (including under construction), Bird to College, Management Center, Market Center, Public Structure Design...

If you learn, you don't have to join, you can also learn from me, I am the sushi restaurant, the procedures are mainly for health permits and business licenses, the cost is, rent + the cost of learning technology + decoration + purchase + electrical appliances, you can consult me specifically!

Are you **? It also depends on how much money you are ready to invest, if you have less money, you can find a small storefront, especially at the school gate, it is still okay, and the taste is also very important

Don't believe online franchises or anything. It's best to go to a sushi restaurant and be an apprentice for a few months. More than anything else.

Opening a store does not depend on whether you have it in your local area, but whether it is suitable for consumers. I also make sushi, and in general, I don't think the packaged sushi is competitive. Most people eat sushi and rush to the restaurant...

I opened a sushi restaurant in Wuxi, you can ask me for details.

Sister, IP don't lose one, wright?

<> "Homemade Sushi Restaurant Tutorial.

After these ingredients.

Double-sided tape is applied to the surface.

Less and evenly) roll these seaweeds like this.

Paste sections. Finish.

At present, domestic sushi restaurants are basically divided into two categories:

First, it is aimed at the mass group of medium and low consumption.

1。Most of the sushi used are "rotary sushi", which is processed mechanically on site, and the taste of sushi is average, and it is "profitable" by customer flow.

2。For such a sushi restaurant, the "location" is the most important. Because it is a mechanical process, the labor cost of the chef and waiter is very low.

The key is "footfall".

Second, it is oriented to the minority group of high-end consumption.

1。Most of the sushi dishes used are "handmade sushi". The guest ordered the food at the time, and the chef made it on the spot.

2。The success of such a sushi restaurant must be based on two factors: "high-spending customers" and "professional sushi chefs".

Finally, a reminder for "those who want to open a sushi restaurant".

"Sushi" is a food that must be eaten and cooked on the spot.

Therefore, if there is no customer base, the sushi will lose its "freshness" and "taste" in about 1 hour, and the rice balls will easily lose "moisture" and become dry, which will also affect the "taste".

The sushi at the "sushi restaurant" is not made a day in advance, but is made at that time, so the positioning of "diners" and "addresses" is very important before opening the restaurant. "Materials", "decoration" and "labor costs" are not the key to the problem.

Relatively easy, there are many machijo sushi restaurants in Shenyang.

It depends on what sushi you make, sushi is also divided into categories, like my field, clinker sushi, it is relatively easy to make, and it is very quick to learn, like our sushi franchise, when they train newcomers, they can basically learn it in about 7 days.