No matter how much you adjust a pound of haggis, the price will be the same. If you want to make money, you don’t start with the food, but with the management and operation of your store. It’s not enough to just think about how you can make more money from a pound of haggis every day.

There is a small shop selling "mutton soup and haggis" with an area of ??no more than a few dozen square meters. However, the store's highest turnover rate can reach 21 times a day, its net profit exceeds 30, and its daily tap water exceeds 20,000 yuan. What’s the secret to this store’s success? According to the shop owner, the biggest difference between him and his colleagues is the complete standardization. Here, according to regulations, a bowl of mutton soup and meat is 22 taels, and a bowl of haggis is 12.4 taels. After ordering food for customers, he will weigh it to ensure uniformity of measurement. At this point, customers cannot see the difference in the store owner. Customers are naturally willing to come to the store to make purchases. All operations and brands of fast food are popular with young and old people, especially some young people. They don’t want to go to the mutton soup shop down the street, but they want to come to my store for one reason: standardization.

The boss opened a small bowl business for the elderly, children and women customers. After all, they cannot drink from all standard bowls, which is a waste, and many of their counterparts on the market do not implement large and small bowls. At the same time, the environment in my store is also very clean, which is also a key factor in attracting some fashionable women. The boss said that when it comes to cleaning the environment, they work at least one-third more than their peers.

The boss said there was no chef in his store. All mutton and haggis need to be prepared in advance, so the store's employees only need to follow their own standardized manuals, thus saving a lot of labor costs. Outsource dishwashing. My dishwashing business chooses to cooperate with a third party, which greatly reduces costs and improves efficiency.

The boss said that he is not worried about the cleaning and disinfection of tableware at all. First of all, all tableware is his own and not disposable, so there is a basis for ensuring hygiene. Second, I developed a complete dishwashing routine that included multiple washes, rinses, and sanitizers. The whole process is very detailed. Outsourcing companies can only follow my process. In order to ensure that they do not cheat, I make "secret visits" from time to time, which can basically eliminate this problem.