Sai 1 công thức là mất khách! Sự thật gà rán Street Food không nói

🔥 PART 3 – PRODUCT: Why 80% of restaurants close within the first 3 months! If Part 2 was about the location, then Part 3 is the "living lungs" of a restaurant. And if you're looking to open a fried chicken restaurant, or exploring the street food fried chicken model, this is the most important video in the F&B startup series. Thao has tested dozens of batches of chicken, constantly changing suppliers, and spent a lot of money to learn one lesson: 👉 Cheap ingredients don't guarantee profit – but poor quality ingredients definitely lead to losses. There were times when Thao's dishes were hit or miss: some days they were delicious, some days they were terrible. It's not because of poor cooking, but because: – Each employee has their own method – Unconventional measurements – Irregular ingredients – Unclear recipes Just a 10-degree difference in oil temperature → the dish is ruined → customers won't return → revenue plummets. And that's why so many self-established street food fried chicken restaurants have to close down. 💡 To open a successful fried chicken restaurant, focus on 1-2 main dishes: 1 signature dish that accounts for 60-70% of revenue Fixed recipe: measurements – time – temperature Don't season based on intuition Test ingredients regularly Maintain product consistency so employees can easily prepare – customers will return more easily 🔥 Standard products → easy operation → stable revenue → significantly reduced risk. One delicious dish can save a restaurant. One bad dish can ruin a restaurant in two weeks. 👉 Part 4: Marketing – Why is advertising ineffective? Follow Thảo to continue the "Practical F&B Startup" series. 👇 Comment the dish you'd like to make your "signature," and Thảo will give you suggestions! #garanstreetfood #opengaranrestaurant #fbproducts #fbstartup #thao #secretstoopeningarestaurant #practicalfbbusiness #openingarestaurant #openingarestaurant #powerfulproducts