Where are all the big shopping malls in Chengdu?

Image source: A little catering training school in Chongqing

I believe that the mala Tang in everyone's impression is a roadside stall, or a cheap shop with a "XX mala Tang" sign without special decoration design. But now, Mala Tang, a brand with style decoration, beautiful environment and thoughtful service, suddenly became popular. Mala Tang is also upgrading in the change of consumer demand. What should I do to upgrade mala Tang?

There have been rumors that Mala Tang can easily earn millions a year, just as you can open a shop and do business by throwing vegetables in the pot, and even easily earn dozens or even millions. In fact, mala Tang is not as unskilled as everyone thinks.

For example, in the development of Yang Guofu and Sean Mala Tang, the first is the brand, and the second is the clean and bright dining environment, which pays more attention to the freshness of products and ingredients and the taste. In order to achieve differentiated competition, Yang Guofu also added New Zealand brand milk powder to the soup base to create a "drinkable mala Tang".

To upgrade Mala Tang, we must first change our image.

Traditional mala Tang restaurants are all stewed in one pot, whether it is roadside stalls, unknown shops on the street or brand chain stores, most of them are cooked in one pot for more than ten hours. The way of "one person, one pot" is clean and hygienic, and the taste is not bad, and it also ensures that diners can eat the original soup. This is undoubtedly a subversion of mala Tang dining style, which greatly enhances the user experience.

As we all know, mala Tang is not difficult to make, but it is difficult to play tricks. It is not the soup base or the dish, but the soup base is nothing more than a big bone, and the dish is similar. But in fact, bone soup is not new. Whether it can be done or not depends on the conscience of the business.

As for the dishes, in addition to vegetables, meatballs, tofu and mutton skewers that can be seen in street shops, some successfully upgraded mala Tang also provide Basha fish, shrimp and even abalone, as well as snacks such as leek boxes and brown sugar Bazin, as well as homemade cold drinks such as grassroots water and sour plum soup.

Richer categories provide customers with more choices, and some items are more expensive (fish and shrimp), which helps to increase the unit price of customers; The cost of homemade cold drinks is low, and customers drive profits.

The shaping of any front end is inseparable from the support of the back end. Only by taking good care of raw materials, production and processing, store operation and other links can we ensure the quality of all stores and promote brand upgrading. Only by using new thinking and giving categories new gameplay and vitality can we create a brand suitable for current consumer demand and future trends.

One kitchen and a little mala Tang training, adhere to the selection of high-quality raw materials, authentic technology, standardized technical steps, and completely inherit the taste of mala Tang. In store operation, it is more anxiety and guidance suitable for all kinds of stores. Yi Chu Yi Dian Catering Training Center, a good assistant to your catering business.