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Anonymous users2024-01-24No kitchen, maximum business area! Same investment, no different returns!
The whole production process is carried out on the dining table of the guests, and the on-site quantitative operation allows customers to see the process of food from raw to cooked; The side dishes can be completed with just a small transparent food preparation area, eliminating the need for expensive kitchen equipment, and also allowing for business, greatly reducing costs and increasing profits!
No chefs, very little staffing! Save money, effort, and management!
The operation is quantified, so that the cooking of the strange flavor stew pot is very simple: mainly for stacking ingredients, calculating the time, pouring special seasonings and other steps, ordinary waiters can be on duty after simple training. The process is quantified, which avoids the arbitrariness of operation and ensures the quality of dishes; Material quantification, avoiding "hidden costs" and maximizing profits!
No open flame, environmental protection and hygiene!
The Strange Flavor Pot is made of self-designed and customized environmentally friendly special stew pot, and the whole restaurant does not need an open flame at all; The base oil and ingredients used are natural and healthy formulas, which are truly environmentally friendly and hygienic!
No fumes, no noise, no pollution, no disturbance to the people, open a restaurant without environmental restrictions!
No frying stove, no large equipment, minimal start-up investment!
No worries: worry-free, worry-free, worry-free!
The daily cost is minimized, and the price of the same quality is guaranteed! Meal quality fast food price!
Standardized operation, no need to stir-fry, fry and fry, it takes 12 minutes from ordering to cooking!
40 to hundreds of square meters of stores, big or small, anything!
If done properly, you can pay for your entire investment in a short period of time!
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Anonymous users2024-01-23A no-chef restaurant is a fast-food restaurant or something. Because the materials they order need to be processed a little bit, like this Pizza Hut, McDonald's has a general processing kitchen, and you can see that the ingredients they come in, they just need to put them in the machine and cook them, and adjust the time
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Anonymous users2024-01-22It's KFC or something, and the raw materials are all ready, as long as the person heats it up or matches it, and so on, it's very simple, and those people can't make that thing once they leave that place, so they're not cooks.
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Anonymous users2024-01-21No kitchen, maximum business area! Through "stewing", "shabu", "scalding" and "soaking" to complete the cooking of the ingredients, there is no need to fry in the kitchen, the whole production process is carried out on the dining table of the guests, and the on-site sedan chair is measured and dried operation, so that customers can see the process of food from raw to cooked. Eliminate expensive kitchen equipment, but also focus on business, reduce costs and increase profits.
Benefits of this kind of shop::
1. There is no chef, and the personnel expenditure is very small. Save money, effort, and management! Operational quantization.
2. No open flame, environmental protection and hygiene.
3. No fumes, no noise, no pollution, no disturbance to the people, and the restaurant is not restricted by the environment.
4. No frying stove, no large-scale equipment, minimal start-up investment.
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Anonymous users2024-01-20No kitchen, maximum business area! Through "stewing", "shabu", "scalding" and "soaking" to complete the cooking of Conglu, this pair of ingredients is completed without frying in the kitchen, and the whole production process is carried out on the dining table of the guests, and the quantitative operation is carried out on the spot, so that customers can see the process of food from raw to cooked with their own eyes. Eliminate expensive kitchen equipment, and also focus on business, greatly reducing costs and increasing profits.
Benefits of this kind of shop::
1. There is no chef, and the personnel expenditure is very small. Save money, effort, and management. Operational quantization.
2. No open flame, environmental protection and hygiene.
3. No fumes, no noise, no pollution, no disturbance to the people, and the restaurant is not restricted by the environment.
4. No frying stove, no large-scale equipment, minimal start-up investment.
Generally, it is a franchise store, the ratio of food raw materials is complete, as long as ordinary people operate and heat, such as the Chaos Pavilion, Chaos is a box of quick-frozen seasoning packets, you just need to boil boiling water and put the seasoning packets into the chaos cooked.
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Do you let customers cook and stir-fry their own food? Super self catering restaurant.
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Definitely no, just a gimmick, the chef is not something that any machine can replace.