SHUBO蔬小盒品牌怎么样 申请店铺

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SHUBO蔬小盒是轻食餐厅主要的菜品之一，如何解决沙拉的季节性问题至关重要。考虑到北方的季节变化，沙拉到了冬天可能还是冷食，因此蔬小盒来自西餐领域的主厨自主研发了热的低卡饭，包含主食、食材和肉类。数据显示，春夏秋三个季节，蔬小盒门店的沙拉销量占到70%，而到了冬天，低卡饭就占比60%。

SHUBO蔬小盒核心竞争力

沙拉的主要食材蔬菜，每天都是在生产基地于24小时内通过人工采摘日配到店，以保证蔬菜的新鲜度。

但即便如此，采摘进店后的蔬菜也有优胜劣汰的筛选过程。创始人张笑松表示：“比方说像豆苗、紫薯、南瓜等蔬菜，真正能入餐食用的只有40%到50%左右。”

肉类食材的处理也需经由复杂的工序。张笑松介绍称，肉品在屠宰场采购进店会首先进行粗加工切成标准块，然后采用香料进行腌制，之后再真空包装冷藏一到两天等待入味，最后便是投放进低温机内，恒温62.5度放置两到三个小时。这是蔬小盒对肉类的低温工艺处理。

“采用低温工艺能保证肉的蛋白细胞壁不会被破坏掉，保护好肉的营养成分。”张笑松细致的向熊参谋科普道。

在产品上的把控是餐企必不可缺的关卡，而这也正是整个产品的生命力，最终的结果导向将是优质化的产品线路，这恰恰就是蔬小盒所需要的。张笑松指出，用户对品牌的强信任感正是来源于产品的优质化体现，核心竞争力也是来源于此。

Shubo vegetable box is one of the main dishes in light food restaurant. How to solve the seasonal problem of salad is very important. Considering the seasonal changes in the north, salads may still be cold in winter, so the chef from the western food field independently developed a hot low calorie rice, including staple food, ingredients and meat. According to the data, in spring, summer and autumn, 70% of salad sales in small vegetable box stores, while in winter, 60% of low calorie meals. Shubo vegetable small box core competitiveness salad's main ingredients and vegetables are picked by hand in the production base within 24 hours every day and matched to the shop to ensure the freshness of the vegetables. But even so, there is a selection process of survival of the fittest for vegetables picked in the store. "For example, vegetables such as bean sprouts, purple potatoes, pumpkins and so on, only 40% to 50% of them can really be eaten in the meal," said founder Zhang Xiaosong The processing of meat materials also needs to go through complex processes. According to Zhang Xiaosong, when the meat is purchased in the slaughterhouse, it will first be roughly processed and cut into standard pieces, then pickled with spices, and then refrigerated in a vacuum package for one to two days to wait for the meat to taste. Finally, it will be put into a low-temperature machine with a constant temperature of 62.5 degrees for two to three hours. This is the low-temperature processing of meat in small vegetable boxes. "Low temperature technology can ensure that the protein cell wall of meat will not be destroyed, and protect the nutrition of meat." Zhang Xiaosong made a detailed scientific introduction to Xiong. The control of products is an indispensable level for food enterprises, which is the vitality of the whole product. The final result orientation will be the high-quality product line, which is exactly what the vegetable small box needs. Zhang Xiaosong pointed out that the strong trust of users in the brand comes from the embodiment of high-quality products, and the core competitiveness also comes from this.

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