Most fresh milk bars are pasteurized milk and handmade yogurt. Mainly distributed around community stores and schools.
I have been in this store for 4 years, and I was cheated from the beginning and almost closed down. Then I started my own business again. At present, there are more than 300 full members/kloc-0. ? What have I done? Let me share it with you.
At the beginning, I was very optimistic about this industry, so I found a brand, spent 60 thousand initial fee, and finished learning the technology in two days. The headquarters just sent me equipment, took raw materials from him, did not give me a marketing plan, and did not have a mature business model to teach me.
As a result, there are many problems in operation. I'll share them with you and avoid the pit. The first is the file problem. Many people in this industry are also collecting franchisees while opening stores. They know nothing about the industry, but they dare to join openly. Naturally, they can't make it clear to franchisees. I was directly suspended for several days because of incomplete documents.
Because the hygiene requirements of dairy products are relatively high, I was not clearly told what hygiene problems I should pay attention to and how to clean containers at first. As a result, my products often go wrong and a lot of business is delayed. If something goes wrong, all kinds of shirk responsibility.
What is even more ridiculous is that in less than a year, the franchise headquarters closed down, my raw materials were broken, and they deleted my WeChat.
This is a real blow. At that time, I told myself that since I chose this industry, I would certainly be able to do it well.
I am a bio-food major, which is my greatest advantage. My teacher and I tried for a long time in the laboratory, and finally developed a most time-saving and efficient yogurt technology. I can finally reopen.
This time, through the investigation of peer shops and the consultation with bosses from all walks of life, I understand that to do physical store business, we must not only diversify our products to cope with the off-season, but also have a set of marketing methods suitable for ourselves in order to obtain greater profits.
So through my repeated attempts, my products have been greatly upgraded. At present, my products are pasteurized fresh milk, old yogurt, liquid yogurt, purple rice yogurt, osmanthus rice yogurt, whole grain yogurt, fruit fishing, yogurt ice cream and so on. For winter, I also developed a warm yogurt, which can easily cope with the off-season market.
In terms of operation, it has also made its own characteristics. I upgraded the fresh milk bar and made it into a combination of fresh milk bar and yogurt shop, which not only increased the rate of entering the store, but also increased the turnover.