What is the market prospect of Hagu Maocai? 5

What will be the prospect of the market in the future, we can look at it from the following three aspects:

1. Consumers.

Nowadays, mass consumption has become the main body of the catering market, in order to get the favor of consumers, catering brands have come up with strange tricks to attract consumers' attention, and the competition for customer groups in the market is becoming more and more fierce. In the eyes of consumers, the important thing is the health of the food, and a vegetable shop that can bring consumers trust can win the final victory. Jingxiangyuan is good at making hot pot dishes, which is evolved from consumer demand, so it will be the main body of future market development.

2. Cost. The gross profit of Mao Cai has been controlled at about 50% 60%, compared with the hot pot type Mao Cai and the brine type Mao Cai, the dishes are put into the boiled base material and boiled, and the cooking process needs to continuously add water and materials to the pot, increasing the cost of raw materials in the business process. The clear water type boiled vegetables are cooked with clear water, without adding any items, when there is less water in the pot, just add water directly, and only need to pour a special base material when starting the pot, and the gross profit of the original juice can reach 60%.

3. Products. Excellent product quality is the fundamental condition for all development. Therefore, if you want to have a good development, the quality of the product cannot be ignored, so what does the so-called product quality include?

Taste and food are the key. Catering is always taste is king, and what consumers recognize is taste, which is the premise of all profits.

At present, the development of the domestic catering industry is in good condition, and it is in a period of rising momentum, especially the nationalization of local specialty food is in full swing.

Mao Cai is a dish made of meat, soy products, green vegetables, seafood, and mushrooms as the main ingredients, which originated in Chengdu and has traditional snacks with Sichuan characteristics.

The most elaborate way to eat the roasted vegetables is"Dry dish", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, and dip the hot vegetables in the pot in the dry dish gently, and then you can send it into your mouth, the taste is fragrant and spicy, and it is very delicious.

1. The market is mature and very popular.

Mao Cai (hot pot dish) is known as "one person's hot pot", but it does not have the ** and cumbersome nature of hot pot, which greatly reflects the essence of Sichuan cuisine. The streets and alleys of Sichuan are constantly emerging "Mao Cai (hot pot dishes)", which basically adapt to everyone's preferences and form their own unique cultural characteristics. In terms of operation, Mao Cai (hot pot dishes) can be stalled or shopped, large or small, and will not affect its characteristics.

In terms of taste, the national market is very accepting of Sichuan flavor and is definitely very sought after;

2. Affordable, with a wide range of consumers.

In terms of consumption, Mao Cai (hot pot dish) is even cheaper and delicious, with a hot pot consumption of 50 yuan per capita, a consumption of 30 yuan per capita for eating skewers of incense, and 10 yuan per capita for eating Mao Cai (hot pot dish).

3. Although the project is small, the market is large, the profit is large, and the business model is very flexible.

Mao Cai (hot pot dish) has a large market demand, and the investment is very low, the business model is very flexible, you can open a big store; It can also be a small shop of 20 50 square meters for mass consumption; It is more likely to be a low-input street food stall or a mobile trolley, which can be used in vegetable markets, roadsides, residential areas, streets and alleys, with a general profit of about 40%.

The above is answered by the staff of Hongyouzhuang Mao Cai Restaurant.

It should still be okay, and I feel that the business of eating is the best. But the competition is big.

The consumer base of Mao Cai is large and extensive. The catering industry is not only a high-frequency consumption industry, but also a demand for everyone. Today's steamed vegetables have been continuously improved, and according to different regions, a variety of flavors have been derived, such as hot pot steamed vegetables, clear soup steamed vegetables, rattan pepper steamed vegetables, spicy steamed vegetables, three fresh steamed vegetables, marinated flavored steamed vegetables, and so on.

At the same time, the menu has become more abundant, meat, vegetables, seafood, mushrooms, soy products, etc., as long as you can think of the dish, almost all can be used as steamed dishes. In view of the characteristics of Mao Cai, compared with other catering industries, it seems that Mao Cai has a wider consumer group.

The investment threshold of Maocai is lower than that of other catering sub-industries. According to statistics, the start-up capital of most of the Mao Cai shops is generally about 5-150,000 yuan. If you want to invest in a food business, if you don't have enough funds, you can choose to do a snack truck type, and if you have enough funds, you can choose to open a store.

Compared with store investment, the cost of the food truck is less than 10,000 yuan.

The capital of the vegetable industry is quickly recovered. According to industry sources, the Maocai industry can generally return on its cost in 3-6 months, and compared with many entrepreneurial projects, the return on investment in the Maocai industry is quite fast. Why is the return on investment in the vegetable industry fast?

This is inseparable from its low-cost and high-profit characteristics. In a vegetable shop, a bunch of vegetarian dishes costs only 2-5 cents, but the price is yuan, and the cost of a bunch of meat dishes is only 1-2 yuan, but its price is 3-5 yuan.

The cooking technique is classic and not easy to lose the level. From the selection of dishes to the cooking process and the way of eating, there are many similarities with the current spicy hot (skewers), stewed dishes, potato flour, stuffy pots, vegetable boxes, etc., but Mao Cai adheres to the classics of traditional Sichuan cuisine and integrates the essence of Sichuan Malatang, so the taste of Mao Cai is more unique, the dishes are richer, more affordable, and more favored by consumers.

There are various types of steamed vegetables, and the consumer experience is rich and satisfying. In order to meet the needs of the public, entrepreneurs can launch hot pot steamed vegetables, clear soup steamed vegetables, spicy steamed vegetables, marinated steamed vegetables, etc., at the same time, the dishes of steamed vegetables can also become more abundant, meat, vegetables, mushrooms, seafood, soy products, etc., many choices, enough to meet the needs of customers.

There are probably the following types of common steamed dishes:

1. Hot pot type steamed dishes: that is, the * pot dishes we believe in referring to, the basic form is the same, the difference is that the material configuration of the Ditantan Hall is a person's hot pot.

2. Brine-type steamed vegetables: It is a kind of spice configuration similar to brine, which can be drunk after eating, and the soup base is delicious, not dry and spicy.

3. White water type steamed vegetables: Qingyin puts the dishes into a large pot filled with tap water and cooks them in a bowl, and then adds spices and sesame oil.