I explained the father, the specific general direction, and the type of main product.

Next, Gao Yunong began to teach his father how to make a burger restaurant and how to do it.

[If this burger restaurant wants to be successful, there are many tips]

[For example, at the beginning of the establishment of our store, how to make a name for ourselves]

At that time, the track of Western-style fast food in China was only the Golden Arches and Kaifeng Cuisine.

You have a local Chinese burger restaurant and want to steal food from the rice bowls of these two giants, so what do you do to survive?

[Then you have to grasp the three elements, pricing, positioning, and characteristics]

[In terms of price, our pricing must be lower than the beef burger of the Golden Arches, but it must be higher than the fried chicken burger of Kaifeng dish]

[If you want to stand in this market positioning, your burger must have its own characteristics]

Solving the problem of the cost of meatloaf, then the next step is market positioning and pricing.

The two are closely related, because the pricing of your product depends entirely on your market positioning.

But as a newbie, how do you find your market positioning and make consumers accept it?

Then you have to have your own characteristics, Gao Yunong is teaching his father how to run a burger restaurant at this time.

[We can focus on fresh meat, and make the stall of fried meatloaf into a bright file]

[Let consumers see the whole process of making burgers on site, and a large iron plate is enough to complete all operations]

[The meat filling prepared in advance can be kneaded into meat balls according to the same gram weight]

[Then whenever a customer orders, you can take it out and flatten the meat balls on the spot to make a meat patty]

[The whole production process allows consumers to watch the whole process, so that we can show our clean and hygienic side to consumers]

[Let consumers rest assured, in addition, it can also improve our grade in the hearts of consumers]

[And this big iron plate can not only fry meatloaf, but also bread, and even fry shredded onions]

[This kind of equipment has multiple functions, which also exempts us from the need for toasters]

Gao Yunong put this month, he found the hamburger restaurant in Nanbangguo that he saw on the Internet, and the process of making hamburgers.

and the tools they used, all of which were carefully described by my father.

This month, he not only exchanged his experience in making hamburgers with Wang Yan, but also found a lot of video materials on the Internet.

After such a comprehensive summary, he found that in fact, the popular way of making hamburgers in Nanbang Country was very suitable for the Baye Burger Restaurant back then.

This kind of burger restaurant is not like a Western-style burger chain, the meatloaf is a factory in the supply chain, and the semi-finished products are quick-frozen and delivered.

The patties of this burger restaurant are all sold by themselves, and the meat is ground into a meat puree with a meat grinder.

Then according to the gram weight, knead into meat balls, and then take the meat balls to the iron plate and flatten them when making, and fry them into meat patties on the spot.

The process makes people feel very comfortable and decompressed.

Twenty years later, this method of making hamburgers is not uncommon.

But twenty years ago, it was definitely a big innovation in China.

If his Baye burger can be made according to this process, it will undoubtedly become a beautiful and unique landscape.

And that's the 'feature' he wants to create!

Because your burger joint has a 'specialty', so that your pricing is easy for consumers to accept.

Even if the price of your burger, second only to the Golden Arches, is more expensive than the fried chicken burger in Kaifeng.

But consumers also feel that the money is well spent!

Of course, this is only a feature of the burger making process, and it is not enough to convince consumers to accept your brand positioning and burger pricing.

[Secondly, it is our own sauce]

[You don't have to follow the trend of Golden Arches, Kaifeng dishes, what tomato sauce to use, mayonnaise, these pure Western-style sauces]

[We can use tomato sauce, and then mix the peanut butter that the Chinese people like, and add a little honey ......]

Gao Yunong took out a lot of street burgers that he saw in later generations, and the sauce recipes he had blended.

In fact, this month, he not only discussed the production of burgers with Wang Yan, but also went to many street night markets and tasted those domestic street burgers.

He has eaten at the night market in the capital, he has also eaten at the night market in Ningzhou, and even in the night market in the provincial capital.

And every time he eats it, he compares it and finds that the sauces used in these street burgers are very different from those of the big name burger joints.

They had made the sauces themselves, so he spent money on a few recipes and studied them himself.

summarized several good recipes that are very suitable for the taste of Chinese people, and wrote them in the diary.

This has become another major feature of the Eight Masters burger in terms of taste.

But these two points alone, in Gao Yunong's view, are far from enough.

If you want to make a burger, you have to have a third feature, and this feature is the portion!

[The other is the portion, if you want consumers to accept your burger pricing, you have to make consumers feel your sincerity]

[The diameter of the Golden Arches and Kaifeng vegetable burgers is about 9 cm]

[Then our burger size should be made larger, for example, our burger blank can be made into 12 cm]

[A burger of this size can bring the most intuitive visual impact to consumers]

[Seeing such a big burger, it is cheaper than the burger of the Golden Arches, although it is slightly more expensive than the burger of Kaifeng dish, but consumers are still willing to pay for it]

Gao Yunong continued to write, in fact, this is just the routine of the king of Baobao who has been entangled with the Golden Arches for decades abroad.

Their signature Imperial Castle has been able to entangle with the giant of the Golden Arches for so many years without falling behind, relying on this little trick.

That's the taste, and for the same price, my burger is bigger than yours.

When your burger portions are more realistic than Golden Arches and Kaifeng dishes, consumers will be more likely to accept your brand's market positioning.

Under this three-pronged offensive, the brand of Baye Burger is easier to stand.

Of course, what Gao Yunong can teach his father is not only these.

[This enlarges the size of the burger, which will naturally increase your cost, but in fact, these can be saved]

[As we all know, when the meatloaf is fried on the iron plate, it will face a big problem, that is, the loss of moisture]

[Once the moisture is lost quickly and in large quantities, the size of the patty will shrink, and the taste will also be firewood]

[If you add a certain amount of water retention agent to the meatloaf, this can greatly alleviate this problem]

[However, for this water retention agent, I don't recommend you to use tripolyphosphate]

[I suggest that when you make the minced meat, you can add pears to it and stir it together]

[The minced pear juice during this stirring process can cool down the meat filling, and it can also be fully mixed with the meat filling to remove the fishy smell of the meat]

[At the same time, this pear juice also has a good role in retaining water, improving freshness, and softening the meat at the same time]

This is a trick that Gao Yunong has learned from the Lampang burger merchant after watching countless short videos in the past month......