[問題] 行動餐車的準備及風險詢問
大家好,最近有想要在鄉下地區開早午餐的計畫
餐點以手作料理取代半成品調理包為主
可能是自己的信念,也了解到台灣食安問題的嚴重,希望可以挑選好的食材以合理的價格
販售
目前合夥人有三人,各司其職在自己的崗位上
但因為擔心鄉下地區起初的接受度較不高,所以想先用行動餐車來打口碑建立客群,主要
也是降低承擔風險
行動餐車我們預算抓50萬左右,每日販售兩種漢堡(1肉/1蔬食),及搭配自己熬煮湯品
、簡單飲料,因為是在鄉下地區,所以與都市相比較能減少警察開單驅趕的問題
但查了許多資料後,發現很多前輩都不建議走行動餐車這條路,所以想了解一下關於這方
面的資訊!
若有開餐廳的建議及想法歡迎來信討論,謝謝大家!
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