What should I prepare and pay attention to in the early stage of opening a mala Tang restaurant?

Precautions to be prepared in the early stage:

1, locate your own customer base;

2. Choice of store address;

3. Decoration problems;

4. Health problems;

5. Consumer psychology and pricing;

6. service issues;

7. Taste technology.

Introduction of mala Tang ingredients:

1, Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August, which are familiar spices.

2. Angelica dahurica.

Amomum tsaoko is the fruit of a ginger plant, and its taste is very strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria.

4. Clove, also known as clove and lilac, is the bud of clove. Dried products are often used in cooking, with rich fragrance, tingling and tingling.

5. Cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels.

6. Alias of Huangzizi: Peony, Zhi Zi, Shanzizi, Zhi Zi, and Huangjizi. Cold in nature and bitter in taste; Clearing away heat and vexation, cooling blood and stopping bleeding. It has the effects of clearing away heat and toxic materials, has health care effects on mammary glands and ovaries, and has certain therapeutic effects on symptoms such as dysphoria and hyperhidrosis in female menopause.

7. Fennel is also called fennel, shredded vegetables, fragrant incense and wild fennel.

8. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste.

9. Some places in Sannai, also known as Jiang Sha and Shanla, are roots.

10. Like Cao Ling, weeding is also a common seasoning for spicy hot pot.