After losing a year, the boss "messed around" became the first in Chengdu's food list!

Book Furong, the buffet hot pot opened by the novice restaurant. However, it has quite eye-catching achievements: the public commented on the Chengdu buffet evaluation list first; The 246-square-meter storefront can accommodate more than 400 people during the peak period.

But who would have thought that a year ago, this store was still losing money and no one was willing to transfer it.

What caused this earth-shaking change was the "blind change" of founder Shi Qing.

1

Returning to life in March depends on transformation and self-help?

Before opening a hot pot restaurant, Shi Qing had been engaged in the baking industry.

Seeing that many catering friends around him made a lot of money, he also wanted to open a restaurant.

In Chengdu, Shi Qing's dining dream locked in the hot pot and found what he thought was a breakthrough-vegetarian hot pot. "Many girls are clamoring to lose weight, but most of them can't control themselves. Vegetarianism will not gain weight, and there is no burden for those girls who love beauty. " He said.

Moreover, in order to be clean and hygienic, he also adopted the single hot pot mode.

After the opening of the vegetarian hot pot restaurant, which invested one million yuan and took half a year, it fell into a passive position: the passenger flow was pitiful and the loss at the end of the year was more than 700,000!

The store can't be transferred out for a long time, so Shi Qing can only endorse in the first battle: find a way to readjust himself!

This time, he chose the best price/performance ratio: 19.9 yuan buffet hotpot, and vegetables are free to eat! The price of 19.9 also includes the bottom of the pot and the oil dish.

In line with the concept of "not making money in the first three months, only attracting traffic", Shi Qing changed the signboard to "order hibiscus and eat a small hot pot comfortably", and at the same time added a meat and vegetable product from 6 yuan to reopen.

It seems that he is losing money, but he has already planned the price: labor, rent, etc. It is a fixed cost. "I need to attract as much traffic as possible and let a large number of customers dilute these fixed costs.

For example, for customers with daily 150 or more, everyone can share the rent of 6 yuan, and other costs are basically the same. If the number of diners reaches 400, these costs can be ignored. "

20 18 1 month, Shu Furong's "19.9 self-help hot pot" came out and quickly detonated. Three months later, Shu Furong jumped to the top of Chengdu buffet evaluation list and made a profit. Nowadays, "more than 300 people eat every day on weekdays and more than 400 people on weekends".

2

The store operates a word: "dig"!

Nearly 60 kinds of self-help vegetarian dishes, 19.9 yuan can choose at will, and the meat dishes are cheap, comfortable and fashionable, but the guests only need 30 yuan ... "Cost-effective" has become a high-frequency vocabulary of customer comments, and even many customers are worried that the boss will close at a loss and hope that he will raise the price appropriately.

In this regard, the boss has long had countermeasures, relying on the "trick" operation of the store to feed back profits to customers.

Shu Furong Store has "six noes":

1. Without a store manager, it is necessary to optimize the management process and divide the store management into front office and kitchen managers, who are directly responsible for the restaurant;

2. There is no cashier, and the waiter is responsible for the area under his control and directly registers the cashier. Of course, without a cashier, there would be no cashier;

3. There is no dishwasher, and the restaurant has a customized dishwasher, which is efficient and clean, and the kitchen staff can rotate operations;

4. Without a chef, the kitchen is all standardized, and the operation process of each station is clearly marked, and it is operated like a fool;

5. No cash, all stores use electronic payment, and support electronic payment methods such as WeChat and Alipay';

6. There is no warehouse, and all materials are stacked in standardized containers, making use of the spare space in the kitchen, which is more direct and efficient.

In addition to the "six noes", his "careful machine" is everywhere in the shop.

For example, the customer's induction cooker is built with his specific smart chip, which can automatically adjust the firepower when the customer eats for a period of time, instead of wasting electricity all the time. As a result, this store succeeded in saving electricity by 40%.

For another example, Shi Qing set the back kitchen and front hall of the restaurant at the same height to facilitate the service staff to serve. There is no ditch for discharging waste water in the back kitchen, but an oil-water separator and a kitchen waste processor are installed under each pool to easily ensure the hygiene of the back kitchen.

Every optimization comes from his in-depth observation. "I personally worked in every position in the store for at least a month." Shi Qing said.

As a result of continuous optimization, Shu Furong Store has only six employees, which can efficiently cope with the peak passenger flow of more than 400 people.

three

Service attitude: not disturbing is good service!

Ying and Haidilao are fellow villagers, both from Jianyang, Sichuan. However, regarding the concept of customer service, he is quite different from Zhang Yong.

In his view, many young people are often bound by many regulations at home and in the company, so I hope they can feel free in the book lotus shop. "Not disturbing is good service."

As a result, most processes in the store adopt self-service mode, and even invoice printing is customer self-service.

In addition, he set a button on the dining table. When the customer needs to add water or other things, press it, and the watch of the waiter in the store will be displayed accordingly, and then he will provide service. The purpose is to let customers eat and chat quietly and freely.

However, the restaurant service of the "Buddha Department" also has unexpected intimacy.

Each table in the store provides a three-headed mobile phone charging cable, which can ensure that everyone can easily charge. "Because I found that people now have a fear when the battery of their mobile phones is lower than 60%." He smiled and said, "Restaurants serve customers. Do not do what others have done. I prefer to do things that others have never done. "

At the end of the interview, Ying Shiqing gave an alternative explanation to these seemingly deviant ways of playing: the biggest competitor of catering is not peers but family kitchens, and my goal is to kill family kitchens! To be a cost-effective experience restaurant, customers should feel cheaper than eating at home, and there is no need to buy food at home.

-End-

Author | Zeng Li

Source | New Food Insight (id:xincanindc)

Reorganization | Catering O2O—- Beckham

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