What are the risks of opening a braised vegetable restaurant? It's either a franchised brand store or an ordinary stall in town. What's the profit situation?

First of all, it is recommended that you make relevant packaging! It looks special; of course it must taste good; if it tastes bad, don’t sell it; just a few years ago, many small stalls could earn a few houses; but now they have all changed to specialty stores; you are now a small shop He is the target of elimination! However, the cost of building the relevant VI identification system is estimated to be around 50,000, which is higher than joining a regular company. It is recommended that you find a professional Sichuan stewed dish! If you look up Sichuan's "Huangrong Fei Pian" online, there are quite a few people making it; the price is not high.