Fragrant, juicy shish kebab stimulates the appetite with just its scent. This traditional dish needs no advertising, and its preparation is often equated with real art. Shish kebab is not just food, but a reason to get together in a large company. That is why the opening of even a small barbecue, if properly organized, will bring stable dividends.
It is necessary
- - a store;
- - equipment;
- - money;
- - permissions.
Instructions
Step 1
Obtain permission from the Sanitary and Epidemiological Service to sell kebabs and other food products. To obtain this document, you must provide confirmation of your refrigerator, certificates for food, sanitary books of personnel. In addition, the SES will make certain requirements for the outlet itself, coals, skewers. To open a full-fledged barbecue, a bathroom is also required.
Step 2
Find a place for your kebab. A significant percentage of success depends on this. Roadside points on major highways are traditionally popular. A temporary summer cafe can bring a good income. Alternatively, you can open a stationary barbecue in the countryside recreation area, which will be popular at any time of the year. If there are already similar barbecue points nearby, this should not be an obstacle to starting a business, since you can always find your own competitive advantages.
Step 3
Purchase the necessary barbecue equipment and related equipment. Depending on the type of your barbecue, decide whether you will have disposable dishes or it is advisable to stay with reusable ones. In the latter case, a dishwasher is required.
Step 4
Find a meat supplier. You can purchase products at specialized sales points (markets, shops). However, significant cost savings can be achieved by concluding an agreement with a farm or a private supplier. Of course, the meat purchased in this way must undergo sanitary control. Find the most fun way to marinate meat and grill kebabs. To date, there are many recipes, and choosing the best of them will allow you to cook the meat the most delicious. The excellent quality of the kebab will allow you to gradually build up a loyal clientele.
Step 5
Think carefully about the assortment. Start directly with the kebab menu. Take the main percentage for the traditional shashlik from pork balyk and neck. Gradually introduce less common varieties into the assortment: veal, lamb, ribs, tongue, kebab, chicken, fish kebab. It is possible that customers will like some of these varieties, and it will become a brand name for your barbecue.
Step 6
Enter related products. First of all, these are beer and other drinks. For a stationary cafe, it is advisable to offer a good selection of beer, with an emphasis on live varieties. In addition, other food will be in demand in the barbecue, which traditionally accompanies a spontaneous feast: dry snacks and fish, juices, sweets for children, side dishes.
