1. Most of the deli owners interviewed said that doing business is indeed better than going to work, but what you should consider when investing is not just income, but having a business that you like and are willing to run, and that you can work on.

I made a lot of friends while doing business and I was very happy working there.

2. Location is recognized by almost all bosses as the most important factor.

Generally speaking, there must be either an office building or a busy business district near the store, or it must be near a main road or intersection with many people. Pure residential areas are usually not suitable for opening stores.

Of course, you must also pay attention to whether there are identical or similar stores nearby. After all, if competitors have more profits, their profits will be diluted.

Most deli owners used to be laymen, and most of them were office workers sitting at desks. Therefore, when deciding to do business, you must work hard to adjust your mentality, be customer-oriented, and try your best to meet the needs of customers.

In this way, only by being popular can you have financial resources.

3. The business hours of delicatessens are generally 7:00-20:00 in the morning, and 13:00-17:00 in the afternoon is generally easier.

Standing most of the time.

Therefore, friends who have been facing computers for a long time should remember to exercise before opening a deli.

4. Proactively recommending popular products is a small business skill. It can shorten the time for customers to choose products and help customers order satisfactory food.

Nowadays, the customer is very picky, and if he eats a defective product that makes him dissatisfied, he will not come back a second time.

5. Invest in the same brand and the same food. If the store is clean and refreshing, customers will naturally be more willing to come.

However, when operating, most operators only see the income and forget to give back to the customers. In fact, if the increase in wealth-generating equipment will help improve work efficiency, such investment will be considered worthwhile.

Taboos for opening a deli: 1. Not doing market research.

There are many examples of people who did not carefully understand the living standards and taste preferences of consumers at that time before opening a store, and opened a store without analyzing the needs of consumers, which ultimately led to unsaleable products.

Customers are the bread and butter of businesses. Putting customer needs first is the first criterion for success in store business.

2. Blind site selection.

The location of a delicatessen ultimately determines the store's final revenue, so merchants should not just decide on a location and open a store.

The best locations for delicatessens are near residential areas and schools, but each store location has its own "forbidden circle", that is, there should be no more than three stores of the same type in the same area.

3. Indoor food is displayed in a messy manner.

The products in the delicatessen must be arranged in an orderly, clean and hygienic manner, and the food presentation must be orderly, otherwise it will give customers the impression that the business does not pay attention to hygienic conditions.

The interior should be well decorated and bright, and the prepared food storage room and front sales shelves should be separated.

Each type of cooked food is clearly classified, so customers will have a higher purchase rate.

?4. Product positioning is inaccurate.

Many people like to eat cooked food. Product positioning determines whether your product can have a market. Selling pig trotters on Huimin Street will definitely not have a market. Different regions have different taste preferences. Some people like to eat chicken, but others may eat duck.

, rabbits, and even don’t eat meat dishes.

More flavors and special dishes can attract consumers.