The configuration of wealth-generating equipment should basically be synchronized with the store decoration. 10. When the decoration is in progress, raw materials can be imported (all the equipment sh

The configuration of wealth-generating equipment should basically be synchronized with the store decoration. 10. When the decoration is in progress, raw materials can be imported (all the equipment should be in place by then). When all the raw materials are in place and decoration is completed, personnel recruitment is basically in place, and product debugging and operation training can be carried out. Operations and technology are two different things. The general operation is fool-proof, which is to assemble products that have become semi-finished products. The technology is the preliminary brewing work of semi-finished products. Technology is mainly controlled by the boss or his cronies. If you are joining, you will also implement this step in the same way. I remember that when a certain milk tea brand in Taiwan was negotiating for franchise instructions, it was clearly specified that the boss must bring a close relative or a couple together. This is why. 11. After the product is debugged, it can be put into trial operation, which is divided into internal trial operation and external trial operation. Trial operation can divide employees' labor and become proficient in procedures, improving speed and efficiency. At the same time, make preparations for opening. 12. Auspicious opening and publicity. (Many people know this, so I won’t go into details.) The next step is: operate “carefully”. Let’s talk about milk tea technology here. I want to talk about what is the real milk tea technology. According to what I have learned, the current milk tea technology has begun to be divided into many schools, which is complicated and chaotic. Since milk tea was introduced to the mainland from Taiwan, many different ways of making milk tea have been developed. Now the seasoning technology of milk tea in Guangzhou, where I am located, has been combined with the bartending process requirements, and I am also focusing on improving this aspect. Because being able to apply bartending technology to drinks (especially milk tea) is a qualitative leap and an artistic enjoyment. If someone told me that drinking one-yuan milk tea from a street stall is an artistic enjoyment, I believe that stall owner would soon leave at a loss. To learn milk tea technique, the first thing is to learn to taste all kinds of milk tea. To understand the real so-called milk tea, let us first break down its main formula ingredients. Its main ingredients are: milk powder, tea, sugar, water (and ice), and spices (bubble milk tea also includes pearls). Don’t underestimate every unit element here. Take water as an example. The taste of milk tea made with different water is very different! Did you use tap water? Or mineral water? Or mountain spring water? seawater? Filter water (one filter? Two filters? Three, five, eight - filtered?)? The same goes for ice. The ice making process will also seriously affect the quality of each cup of milk tea. When you have a thorough understanding of the raw materials required for these ingredients, and understand the principles and changes and applications, then you have truly begun to understand the milk tea technology. To have a deeper understanding is to know the basic ingredients and characteristics of raw materials from a large number of manufacturers (haha, is it difficult? Manufacturers, please don’t hit me, this is a fact, right?). Nowadays, the popular online manufacturers or franchise companies will teach you how to cook and mix milk tea, but they will not tell you this. I'm dizzy! Is that technology? When you break it down and look at the milk tea ingredient list, you will find that the milk tea skills you learned are worthless. According to the requirements of bartending technology, to make a delicious cup of milk tea, you must basically understand the following points: 1. Learn to taste milk tea; 2. Raw material ingredient formula; 3. Seasoning amount and time; 4. Equipment application and seasoning Heat; 5. Seasoning techniques; 6. Preservation of milk tea; 7. Milk tea packaging requirements; 8. Changes in milk tea (including sample changes and qualitative changes, such as latte art.). Therefore, if you agree with the chain model of a franchise company and want to get real milk tea technology, you have to ask it if it provides the above technical methods and if it dares to take you to know the taste and composition of its competitors' milk tea; if When you encounter some so-called free milk tea technology training, you need to know whether it teaches you the most basic things or just wants to sell some raw materials to fool you; if you encounter a milk tea technology training for a fee, You need to ask more clearly, what level does its technology reach?