Sharing entrepreneurial experience in catering

Try not to find a star team during the entrepreneurial period, and try not to find people who have already succeeded. Next, I would like to recommend to you the experience of catering sharing and entrepreneurship. Welcome to read and refer to it!

Sharing entrepreneurial experience in catering

A bowl of hot and sour soup and a fried dumpling can solve the entrepreneurial miracle of earning 2 million yuan a year

A small shop with only a few tables can conquer the world with a bowl of hot and sour soup and a fried dumpling, but it has to bear an annual rent of 1.8 million yuan. Will you take over?

I believe most diners will shake their heads after hearing this-it's too risky! But today, I want to introduce you to such an entrepreneurial case. Not only did the owner not close the door, but the 2 million, small life was quite moist!

Let's take a look at this entrepreneurial miracle of earning 2 million a year with a bowl of hot and sour soup and a fried dumpling.

Business miracle: several dining tables actually earn 2 million a year!

how can a small shop with only a few tables make a lot of money? Zhou Qing, the owner and a master of lobster cooking, provides a living model for everyone.

Zhou Qing's "Happy Pot Sticker" has a simple facade, a narrow area and a few dining tables, and mainly focuses on two kinds of snacks: hot and sour soup and pot stickers. But I learned that this ugly little shop actually earns 2 million yuan a year!

After I took my seat, I just ate two plates of fried dumpling, and the counter beside me has been turned over two or three times. This small shop is cold with cooked drunken crabs and roasted pig's trotters pushed by God, and people keep coming in to pack them up and take them away. The pot stickers prepared in the afternoon are sold out in advance, and the dishes are washed and fried, and the cashier quickly puts down the chopping board, and now the package is fried.

It is understood that the 51-square-meter storefront of Happy Pot Stickers pays 511 yuan rent every day, but it sells pot stickers and hot and sour soup with a per capita income of more than 11 yuan! In this regard, Zhou Qing said with a smile: "This is like renting a pavement on Zhongshan Road in Shanghai to sell tea eggs."

However, if you carefully read his experience of opening a shop, you will know that "lobster and snacks each earn a million dollars" is not bragging.

micro-stores break through, and the idea of location selection: 51 flat monthly rent of 1.8 million, then!

In 2111, Zhou Qing decided to open his own shop to cook lobster. When looking for a place, he came across the present pavement, which is located in the back street of Yaohan, Wuxi. Formerly a real estate agent, there were almost no restaurants around, and the rent was extremely expensive-81,111 yuan a year, and the storefront was extremely small-51 square meters at the very most.

can this store be accepted? At that time, all relatives and friends opposed it. However, according to Zhou Qing's analysis, there are several major elements in opening a store: adjacent to residential areas, office buildings and large shopping malls, ensuring the flow of people; The front door is open, which is convenient for parking and expanding business area, so it is destined to have business. So his conclusion is: can do it!

"people say that the rent of 181,111 can't be done! How much can I do? 31 thousand can do it? But whether a store can be opened or not is not the difference between 31,111 yuan and 81,111 yuan. If the product positioning is not accurate, even if the store rents a penny, it may not make money. Whether a store can do it is not the rent, but the product. " Zhou Qing said.

positioning idea: when the store is first opened, it sells two kinds.

As soon as the store contract is signed, the choice of products determines the life and death of this store. Zhou Qing is extremely calm and realistic when determining the product line: first survive, then develop, and finally "realize the dream".

Step 1: Find snacks that work all day

Around this pavement, there are thousands of salespeople in shopping malls, white-collar workers in office buildings and residents in large communities. These are the target customers of Zhou Qing.

He analyzed: "With such a storefront and location, there is definitely no chance of making lobsters, so we should first find other entry points, build the store, and then slowly infiltrate the lobsters."

The product he wants to choose can neither be staple food nor snack food, but must be a combination of staple food and snack food, with the purpose of making both dinner and leisure time open.

Because such a small area bears such high rent and labor, it has to be operated all day. If you only cook dinner, there will be nothing in between meals, so he gave up fast food that can only be "opened twice a day" and chose snacks that can be "started all day".

Step 2: A plate of fried dumplings and a bowl of soup

What Zhou Qing is looking for is such a product: single, expensive and refined, not expensive. "Only by operating around a few varieties can everyone be refined and unique."

Therefore, when it first opened, only two wooden signs were hung on the wall, one was "hot and sour soup" and the other was "Happy Pot Paste". How are these two varieties determined?

when choosing snacks, Wuxi steamed buns and various kinds of noodles were all considered, but these varieties were later rejected, because wonton, steamed buns and other products were a dime a dozen in the local area, and their shapes were not distinctive. In addition, the tastes of these snacks were too comparable and the prices were too transparent, so it was difficult to make a gross profit. Finally, Zhou Qing chose hot and sour soup and fried dumpling which is essentially fried dumplings.

why is it such a combination?

Zhou Qing said, one is soup, and the other is a staple food with only five pieces per plate. If you order these two items, you won't have enough to eat everything, so it virtually leads the guests to order these two products as a set meal, and the sum of them is only 16 yuan (both products were sold in 8 yuan when they first opened), which is more than ten yuan for a meal, which is within the acceptable range of diners.

If you choose to open a noodle restaurant, guests will order a bowl of noodles or wonton, which contains both staple food and soup. If you eat one, you will be full. Few people will order two bowls to eat. According to the consumption level of Wuxi noodle restaurant, the cheapest noodles only cost 5.5 yuan, and the average person is only 6 yuan's money. Assuming the same daily passenger flow of 111 people, the turnover of noodle restaurant is only 611 yuan, while the Happy Pot Sticker is 1611 yuan.

the price is not high and the gross profit is not low. It is understood that in fact, the gross profit of these two main products is quite high. When determining the gross profit, Zhou Qing completely abandoned the traditional algorithm for chefs to determine the gross profit: "The cost of feeding is 5 yuan, so my pricing should be 11 yuan to ensure the gross profit is 51%. Just because things are exquisitely made, and after ingenious changes and combinations, guests don't mind setting the gross profit higher-in fact, a hot and sour soup with the current price of 9 yuan costs only 2.5 yuan, while a fried dumpling with the price of 8 yuan has only five, with the cost of 1.2 yuan and gross profit as high as 72% and 85% respectively. As long as one person comes in, I can earn him 11 yuan! "

step 3: how to determine the taste of these two products?

What you want is not authentic

Hot and sour soup is a local traditional snack in Wuxi. The practice of ordinary restaurants is to burn a large bucket in a stainless steel bucket, and a bowl will be served when a guest orders. It is a low-grade snack that everyone can't live without but can't get on the table.

Zhou Qing took a fancy to its universality and changed it into a single casserole version, which was launched as the main product.

The sour and spicy soup he designed, if evaluated by the old Wuxi people, would definitely be "not authentic". This is what he deliberately did. The design with a sour and spicy taste is actually to cater to the tastes of young people now.

In the trial-production of hot and sour soup, Zhou Qing used clear water instead of broth. "I personally tried and compared it several times, and I really couldn't tell the difference." Later, he summed up the reason: this version of hot and sour soup itself was sour and spicy, and the hot sauce and vinegar were heavy, which completely suppressed the delicate flavor of the broth after mixing, so Zhou Qing decided to cook it directly with boiling water, which not only reduced the workload but also saved the cost.

"In fact, there are few gaudy elements in the truly vital classic dishes, and their materials and cooking methods are very unpretentious. I remember going to menstruation's house in the countryside last summer to eat the lobster she cooked. It was really delicious, but the ingredients she used were very simple, only ginger, onion, garlic, pepper, salt, and rapeseed oil squeezed by local methods in rural areas. Even monosodium glutamate was not added, and even I, who had made thousands of kilograms of lobster, was ashamed. " Zhou Qing told the author.

this filling is unusual. Pot stickers are improved from dry fried wonton made by Zhou Qing when he was a chef. There is also the name of "pot paste" in the local area, which refers to the traditional pot paste with two "exposed stuffing", while Zhou Qing actually made fried dumplings. He designed two flavors, in addition to the basic fresh meat stuffing suitable for the general public, there is also a chopped pepper tofu stuffing.

Zhou Qing said that there are only two kinds, one is because there are too many varieties, and the other is that it is difficult to ensure freshness because there are too many stocks every day. In the past, there was no jiaozi with tofu stuffing in Wuxi. Zhou Qing was inspired by a tofu stuffed bun he had eaten in Zhejiang.

As soon as this stuffing comes out, it caters to the curiosity-seeking mentality of the post-91s and post-11s. Many people will try this stuffing and bite it open. Alas, it is still chopped pepper and fresh!

Step 4: The price rises by two yuan a year, and the guests are insensitive.

Zhou Qing said that from the consumer's psychological consideration, the difference between 8 yuan and 11 yuan is subtle, while the difference between less than 11 yuan and more than 11 yuan is more sensitive to consumers, so when he opened the business, he first priced the hot and sour soup as 8 yuan to open the market, and it rose to 9 yuan half a year later, and then rose to 11 yuan. The guests were insensitive to this change, and there was nothing.

"Don't underestimate the increase of 1 yuan's money. If it goes up slowly, the profit will go up slowly!" Zhou Qing said with a smile. ;