It is not difficult to run a good food city stall, but you must meet the following 5 conditions (2 basic elements; 3 necessary conditions)

Now that the economic environment is down, Competition among food cities is fierce, and the competition among food city stalls is even more intense. The failure rate exceeds 90%. For example, a food city with a regular dining capacity of 2,000 people has more than 12 stalls. Its stall failure rate can be 95%. On average, each stall changes merchants every three months. With a regular flow of around a thousand people dining, only a few three or five stalls can really make money in the food city.

But as long as you basically meet these five conditions, it is still possible to do business in a food city with a fixed flow of thousands of people.

Two basic elements:

1. As an operator, you must have certain catering experience. It is preferred to have more than 3 years of mature catering experience. This can avoid business detours. Saving limited funds and time, customers will only give operators one chance;

2. You must know how to control costs. There is an upper limit on profit margins in the catering industry. Based on experience, every penny you save without affecting the quality is your net profit;

Three essential elements:

1. Efficiency of meal delivery in effective time. The stall prepares ingredients for a day, but the real profit-making time is only three hours from 11:30 to 1:00 noon and 5:30 to 7 p.m. I call it the golden three hours, which determine your daily turnover. If your meal delivery efficiency is not fast, no matter how good your craftsmanship is and how delicious the food is, you will probably not make any money without increasing the unit price per customer. Be sure to ensure the efficiency and speed of meal delivery. Whether you eat meat or drink soup depends on this time;

2. The paradox in business ("You get what you pay for") You have to achieve low prices and high quality, and you only need to do stall catering ———— It’s delicious, cheap and affordable. Each portion of the ingredients is generous enough to fill you up, the colors of the side dishes are well-matched, and the meal is delivered quickly and efficiently to ensure quality. Then you can immediately have a certain number of fixed diners and guarantee profits.

3. A good body and a good catering stall need to prepare 200 to 300 ingredients for business in one day. It takes 10 hours. In addition, you have to work 13 hours a day continuously for 3 hours in sales. You have to maintain this working condition 290 days a year, especially when you are back to work, so you must have a good body and a good mind.

As long as you have the above five elements, congratulations, you can not only open a catering stall, but also have the potential to open a chain store along the street. Hope it helps you.