I've been selling yogurt for four years, and it's safe to say that this business is not good if I only rely on fried yogurt!

let me tell you about the changing times of dairy stores. Ten years ago, there was a fresh milk bar, and the main product was pasteurized milk. After a few years, several handmade yogurt products were added to the store products of fresh milk bar. In recent years, many different yogurt shops have been subdivided from handmade yogurt products, including fried yogurt shops, frozen yogurt shops, fruit fishing shops and so on.

why don't I suggest starting a business just by frying yogurt?

Because fried yogurt, like fruit fishing, is very seasonal, so it sells well in summer, and there is no sales at all when it is cold. Moreover, the repurchase rate of this product is not high, few people can eat it twice a week, and it is also troublesome to make it. It is impossible to mass-produce it, and the sales volume is difficult to do. Let me share my opening process and how I made the yogurt shop! (Pure dry goods can be shared, so you can praise the collection for future reference)

At the end of p>2118, I opened a fresh milk bar, and the products are pasteurized milk, some yogurts and fruit fishing. Because it is winter and pasteurized fresh milk is hot, after our store opened, the sales volume of this product is very high, but few people buy yogurt. I once thought that the product was bad and customers didn't like it.

By the end of the New Year in 2119, the sales of yogurt products increased sharply. At this time, I realized that handmade yogurt had to be refrigerated because it was purely handmade and had no additives. Only when the weather was warm would the repurchase rate increase. So I seized the market before October, and the sales of fresh milk, yogurt and fruit fishing were very high.

At the end of the year, it snowed, and I knew that the off-season was coming. Everyone said that it was inevitable to have a low season in any industry, but I didn't believe this evil. It took me a long time to develop a warm yogurt product, and even in the cold winter, it could have a high sales volume, making up for the turnover in the off-season.

by 2121, I found that the sales of yogurt declined, so I investigated many reasons and came to the conclusion that "customers are tired of eating", which is normal for the catering industry, especially for industries with high repurchase rate.

so I developed several new products, and the turnover recovered immediately, and the rate of customers entering the store was greatly improved. From then on, I understood that a successful store needs to pay attention to upgrading its products. At least three new products a year stimulate customers, and products that remain unchanged for several years will only make customers bored.

Up to now, my store has been open for 4 years, and its products include pasteurized fresh milk, aged yogurt, liquid yogurt, purple rice yogurt, hand-cranked yogurt, sweet-scented osmanthus rice yogurt, five-grain yogurt, warm yogurt, fruit fishing, yogurt ice cream and so on.