The problem with the subject was in 2114, and now it is 2122. The industry of fresh milk bar has been upgraded a lot.

I opened a fresh milk bar in 2118. At that time, the fresh milk bar was very similar to many places mentioned by the subject, except for one pasteurized milk, several yogurts and a little pudding. Moreover, customers are allowed to apply for monthly cards and deliver them to their homes more often.

Many stores are doing the same as grocery stores, adding supermarket products, collecting express delivery and doing community group buying, which makes a good dairy store look like nothing.

after half a year's operation, I found many disadvantages in this industry, so I started to rectify this industry.

1. First of all, I want to adjust the image of the store.

Since it is a dairy store, I want others to see it at a glance. The boss of this industry likes to add other products, but the products are too single.

Because my university is majoring in bio-food, I developed a lot of yogurt products through my resources and contacts, so I made a model of fresh milk bar+yogurt shop.

My products are also very rich, including pasteurized fresh milk, aged yogurt, liquid yogurt, purple rice yogurt, sweet-scented osmanthus rice yogurt, five-grain yogurt, hand-cranked yogurt, fruit fishing, warm yogurt, yogurt ice cream and so on.

2. Change the business model

The traditional fresh milk bar adopts the model of monthly card, seasonal card and annual card, and delivers it to customers every day, which is really low.

put yourself in the other's shoes. If you are allowed to drink a product every day, how long can you stick to it? Do you want to vomit after a long time and swear that you will never drink it again? Any product should pay attention to a "degree".

I changed the monthly card mode to the membership mode, and the products in the whole store can be consumed, and there is no time limit, so that customers can have a different consumption experience every time they enter the store.

3. Change customers' consumption habits.

in traditional restaurants, after customers enter the store, they look at the menu and order products, so it will be very tiring and time-consuming.

actually, I borrowed from the model of cake shop, and made many products in advance every day and put them in the bread cabinet for customers to choose.

So I made my yogurt products and fresh milk products in advance and put them in the refrigerator. After the start of this model, the turnover in the store increased and I relaxed a lot.