Shufurong, a small self-service hotpot opened by catering novices.

However, it has quite impressive results: it ranks first in Dianping's Chengdu buffet evaluation list; the 246-square-meter store can receive more than 400 people for dining in a day at its peak.

But who would have thought that a year ago, no one wanted to transfer this store because of its continued losses.

What caused this earth-shaking change was the "blind changes" made by founder Ying Shiqing.

1 Does coming back from the dead in March all depend on self-help through transformation?

Before opening a hotpot restaurant, Ying Shiqing had been engaged in the baking industry.

Seeing that many of his restaurant friends around him were making a lot of money, he also wanted to open a restaurant.

Living in Chengdu, Ying Shiqing's catering dream was focused on hot pot, and he found what he thought was a breakthrough - vegan hot pot.

"Many girls are clamoring to lose weight, but most of them can't control themselves. Being vegetarian will not gain weight, and it is not a burden for girls who love beauty." He said.

Moreover, for the sake of cleanliness and hygiene, he also adopted a small hot pot mode for one person.

After investing millions and taking half a year to open a small vegetarian hot pot restaurant, he fell into a passive position: the customer flow was so low that at the end of the year, he lost more than 700,000 yuan!

The store has been unable to be transferred out, so Ying Shiqing can only endorse a fight: find a way to readjust it yourself!

This time, he chose the ultimate value for money: 19.9 yuan for self-service small hot pot, and you can eat as many vegetables as you want!

The price of 19.9 also includes the pot bottom and oil dish.

With the idea of ??"not making any money in the first three months, just attracting traffic", Ying Shiqing changed the sign to "Shu Furong, Shushi Hot Pot", and at the same time added meat dishes for 6 yuan per serving, and reopened the business.

The price seemed like a loss, but he had already planned it: labor, rent, etc. were all fixed costs.

"I need to attract traffic as much as possible so that a large number of customers can dilute these fixed expenses. For example, if there are more than 150 customers a day, each person can share the rent of 6 yuan, and other costs are basically the same. If the number of diners reaches 400, these fixed costs will be diluted.

The cost is negligible.” In January 2018, Shufurong’s “19.9 Buffet Hotpot” was launched and quickly became a hit.

Three months later, Shufurong ranked first in Dianping’s Chengdu buffet evaluation list and achieved profitability.

Today, "more than 300 people dine every day on weekdays, and more than 400 people can eat on weekends."

2 One word for store management: “dig”!

Nearly 60 kinds of self-service vegetarian dishes, 19.9 yuan to choose from, meat dishes are cheap, comfortable and stylish environment, but the order is only 30 yuan... "High cost performance" has become a frequently used word in customer reviews, and many customers are even worried that the boss will close down at a loss.

, I hope he will increase the price appropriately.

In this regard, the boss has already had countermeasures, relying on the "stingy" skills of store operation to return profits to customers.

Shufurong store has "six no's": 1. There is no store manager. Ying Shiqing optimized the management process and divided the store management into front office and back kitchen managers, who are directly responsible for the restaurant; 2. There is no cashier, and the waiters are responsible for their own management.

area, direct cashier.

Of course, there is no cashier without a cashier; 3. There is no dishwasher, the restaurant customizes a dishwasher, the dishes are washed efficiently and cleanly, and the kitchen staff can take turns to operate; 4. There is no chef, all kitchen operations are standardized, and each

The work station operation procedures are clearly marked and can be operated in a fool-like manner; 5. Cashless, all stores use electronic payment, and support WeChat, Alipay and other electronic payment methods; 6. There is no warehouse, all materials are stacked in standardized containers, and the free space in the kitchen is used to more

Direct and efficient.

In addition to the "six nothings", there are his "careful tricks" everywhere in the store.

For example, the induction cooker used by customers has its own specific smart chip built-in, which can automatically adjust the fire power during a period of time when the customer is dining, instead of keeping the fire on high and consuming electricity.

As a result, the store successfully saved 40% of electricity.

For another example, Ying Shiqing set the back kitchen of the restaurant to the same height as the front hall to facilitate service staff in serving dishes.

There is no ditch for discharging wastewater in the kitchen. Instead, an oil-water separator and a food waste disposer are installed under each sink to easily ensure the hygiene of the kitchen.

Every optimization comes from his in-depth observation.