Ji'nan barbecue stall living environment survey: operators are afraid to cause trouble.
> until early summer. The barbecue is growing up. Reporter Zhang Gang photo newspaper reporter Jiang Dan
in Ji'nan, barbecue is a complex existence. Some people like it and regard it as a pleasant existence. Sitting on the big horse's seat, there's a bunch of strings coming up. Some people hate it. They don't talk about their business and smoke and smoke. It's more difficult to bear with the noise of the morning. But in any case, it is part of the summer in this city.
that is why those operators are willing to stay at the end of the night and wait for the last guests to leave, but they do not want to talk more about their business. They are afraid to get into trouble and close the door. The barbecue we see daily is actually about life and also about survival.
for Zhao Wei's barbecue stand, the weekend should be the most exciting time. But because of the rain, the temperature in the evening is somewhat low, and there is little business on the barbecue stand, though they have raised a big umbrella for the table on the roadside. He and two employees were chatting under the umbrella and did not worry about business. For them, rainy weather brings a rare relaxation time. Zhao Wei, who had already arrived, started the barbecue stand as the start of his own business. He wanted to be the most professional barbecue in Ji'nan.
low threshold, quick results
Zhao Wei has been dealing with catering.
1999, Zhao Weigang has just graduated from a university's tourism major. He did not work like his classmates, but he went to a hot pot shop to wash the seafood and cut the mutton in the kitchen. Although there is a tube to eat, the monthly salary of 50 yuan also embarrassed the young man who had just left school. Luckily, he was afraid of nothing. Zhao Wei felt he could do something.
when he entered the hot pot shop, Zhao Wei regarded the chef who had earned five thousand or six thousand yuan as an example. In Ji'nan 15 years ago, the monthly salary of five thousand or six thousand yuan has been a very good treatment. Four or five years later, Zhao Wei achieved his initial goal and his salary was also there. In the past more than 10 years, Zhao Wei's circle of work has never left the hotel. He has been a chef and a shop owner. Nowadays, he wants to start a business, or is related to the food he is familiar with. Over the years, he has known some contacts and some followers. He wants to have his own business, and he also wants to earn some money with his little brothers.
food and beverage is not the best venture, with too many trivial details, from purchasing to cooking, from the kitchen to the lobby, and the cost of control in the middle is very complex. But relatively speaking, barbecue is not so tedious. Low threshold, quick results, this is the industry's general recognition of barbecue.
Zhang Lei's booth has just opened, near Zhao Wei booth. This young man born in 1991 also regards the barbecue stand as the starting point for starting a business. He has also worked as a cook for some time, making barbecue in the bottom of his heart. He found a house and hired a similar young partner to open the barbecue stand.
the opening business was not so easy to imagine. Zhang Lei generally went to the store at four p.m. to open the door, to take a stall in the morning, to go back to the goods in the early morning, and go back to sleep. The same is true of Zhao Wei's rest.
Zhao Wei did not set a specific business hour. When did the last guest leave? Although it has just opened for a few days, some guests have stayed until two or three. As for hard work, Zhao Wei said he was creating a career and could not say.
when the last guest left, Zhao Wei and his staff and staff moved outside with dozens of tables and families, including the cattail fans bought from the west market two yuan, and the bottles and cans filled with all kinds of condiments. Because the store is also selling some fried dishes and cleaning up the stalls. Zhao Wei usually goes directly to the seafood market, where it starts trading. Get the materials ready and go home to sleep.
Zhao Wei plans to spend all summer, recover some costs and earn some money. In the fall, he does not make a barbecue outside, but does a hot pot in the store, not to make money, as long as it can keep the money and go to the summer of the next year, and continue to barbecue.
the stalls are linked to
Zhao Wei's current business is also available, with thousands of pieces of turnover per day, but this is far from his goal. According to his understanding, compared with the barbecue turnover in Ji'nan throughout the summer, these thousands of dollars are only a drop in the bucket. Before the barbecue, Zhao Wei once did market research, and he found that there were more than ten thousand barbecue stalls in Ji'nan, but there were more people to eat barbecue. In Zhao Wei's view, there is no shortage of barbecue stands in Ji'nan, and the lack of professional barbecue stands. "Open the most professional barbecue in Ji'nan. Barbecue in Ji'nan is famous throughout the country, so foreigners come to Ji'nan for barbecue to come to me. " Zhao Wei said.
in fact, the number of "tens of thousands" can not be verified. Barbecue is a road landscape in Ji'nan's summer life, but sometimes it's not very bright because of business and smog nuisance. Many barbecued stall owners are silent about their livelihood. They or they don't know anything. Ask them at other stalls. In other words, the roads do not have traffic, or they set up stalls in the evenings.
the storefront Zhao Wei saw at the time was because there was a large open space in front of the door, and at night the other stores would be closed in succession. He used to communicate with the shopkeepers and put the table in front of their doors.
finding the right place is the most difficult part. At first, Zhao Wei took a fancy to the location of the hi tech Zone, where the traffic volume was large, and the young people were numerous. Zhao Wei's choice is on old street, and it's very busy around the street, but it's only in the daytime. In the evening, there seems to be no other business except the barbecue stall. There are several barbecues stalls in the street. Zhao Weixin's booth is only one of them.
Zhao Wei, who took barbecue as a career, ran his barbecue stall with his original hotel kitchen set, meticulous to the quality and craft of every string of meat. For example, mutton does not use sheep meat, though cheap, but the taste is almost the same. He insisted on using mutton, which is more suitable for making kebab, which costs about forty yuan a kilogram, and 75 kilos of mutton per catty. Charcoal fires are made of charcoal. The fire is clean and the temperature is high. Other charcoal can be big and pollute the kebab. He also specially invited a barbecue master, not very old, but has had five or six years barbecue experience.
Zhao Wei hopes to improve the quality of baked products, and finally make a chain of barbecue. In this process, he used this booth to practice his hands. Over the past decade or so, Zhao Wei has made some achievements in catering, but that business is always someone else's. But this little barbecue stand is different. It is a new starting point for itself.
in fact, it's far more than barbecue. At the edge of the city, such stalls are not uncommon. Set up tables, put on stoves, or stir fry, or barbecue. Some people started to do this, really made their careers, others were making money. This is a complex group, some with a stream of gas, the sky is not afraid of fear, is to do this business, some is careful and careful, afraid because of their own words and lost their stalls, but each face is not easy to survive.
Zhao Wei went on a long barbecue before formally managing a barbecue stand, and observed the barbecued people for a while. He found that people who eat barbecues at different times are different people, but those who sit at the low table drinking beer, young or middle-aged are not really eating barbecue, but eating a relaxed atmosphere. Tension is such a person, he likes barbecue, but prefer the freedom of the barbecue stand, which is completely different from the usual tense working environment.
sitting around the low table, sitting in Ma Zi, talking about the world
for the tension of 29 years old, there are two expectations in the summer, one is to the beach, the other is to eat barbecue. To achieve the former, he needs to go to the east by the high-speed rail car, and the latter is much simpler. At the beginning of
, the daughter-in-law suspected that the barbecue was too big and unhygienic. It was forbidden to eat string outside the house. Later, in order to get rid of tension and love to eat out of the habit, the daughter-in-law tried to do it at home, to buy mutton, to deal with the formula on the Internet, and to bake it in the microwave oven. It's not bad, but it doesn't tie the tension to the feet.
"to tell you the truth, the roast string made at home is better than the outside. But at home, it always feels like eating and eating two things. Eating at the stall is mainly the atmosphere of the picture. " Tension says.