2. Location selection: as long as there are many people. It is best to be located in commercial areas, near large markets, next to cinemas, dormitory groups in industrial areas, office buildings, etc. It is not suitable near passenger stations, docks and restaurants, because shops in these areas have high rents, people come and go, are not hungry, and have no intention of patronizing snack bars.
3, storefront layout: the most basic thing is clean and bright, and the windows are bright and clean. It is totally unnecessary to spend a lot of money to decorate the storefront. When customers eat snacks, they seldom pay attention to the luxury of the facade. They are more concerned about the taste, nutrition and hygiene of the food. As long as the quality of snacks is up to standard and the store is clean and beautiful, there will be no business. Flavor snack bars should pay more attention to hygiene and cleanliness than other small shops, so that customers will feel comfortable looking at tableware and feel that this shop is clean enough to be famous again. The store should be equipped with tables and chairs that can accommodate 18 people, with an area of about 30 square meters or more. 4. Price variety: Price, it is best to adapt to the popular price, and the price is around 2 ~ 5 yuan. Don't engage in "matching", otherwise it will easily cause dissatisfaction. In terms of varieties, it is best not to be greedy for perfection, as long as there are general varieties and flavor characteristics of Xingxin food, such as wonton, mixed noodles, steamed dumplings, stewed cans, braised dishes and so on.
5, business strategy: cheap, variety is very important, but more importantly, taste. All industries related to eating pay attention to customers' tastes, and the way to attract repeat customers is to have their own unique flavor. If the snacks (such as pot-stewed flavor) that are about to be sold out are cooked again, the owner must first taste whether they have lost their original flavor. If it tastes bad, just throw it away, so as not to sell signs, because the cost of snacks is really limited, so don't lose big because of small.
When making snacks, we should adhere to the principle of "better quality than abuse" and make them properly after they are sold out, so as to keep the products fresh, because it is best to avoid snacks overnight. If you plan to "stimulate" customers' consumption, you can "package" and sell several varieties. In addition, flavor snacks also pay attention to seasonality, and the types of winter and summer should change slightly, and increase or decrease as appropriate. People in cold areas are generally afraid of sweetness and boredom. Obviously, people in these places need more calories to supplement. So snacks in the north are lighter than those in the south. Opening snack bars in different areas should take care of the local people's eating habits.