In recent years, lo-mei vendors have become the entrepreneurial direction that many people pay more attention to. Whether it's a hyped case or a real success, it's proving in its own way that the lo-mei business is really profitable. So, how profitable is the lo-mei business?
If you want to step into this industry, how can you seize the opportunity and occupy a place?This article will analyze the operating mechanism and success secrets of lo mei restaurants from multiple dimensions, and give suggestions for entrepreneurs to deal with various situations, in order to help readers find their place in this booming industry.
First, the lo-mei market has a broad space.
In the current catering market, lo-mei undoubtedly has a huge consumer group. Whether it's bibimbap, paired with barbecue and sake, or simply as a snack, lo-mei products are loved by people. Data show that in recent years, the compound annual growth rate of China's lo-mei-related industries has exceeded 30%, and the output value has exceeded 100 billion yuan. Only the snack lo-mei represented by duck neck and duck wings has many brands in the entire industry chain, and the market space is unlimited.
On this basis, small and micro lo-mei vendors also have huge consumption potential. Whether it is in a dense area such as a vegetable market and family area, or adjacent to commercial facilities such as supermarkets and convenience stores, or a short period of stalls during the morning and night markets, it can form a stable source of customers. Lo-mei has a rich taste, **low, and is loved by all kinds of consumer groups, and almost no one can resist the ** of lo-mei.
Second, the secret of success in precise positioning.
For different regions and scenarios, lo-mei vendors must find out the taste preferences of the target group when determining the main categoryWhen choosing a stall, you need to consider the size of the customer flow and the spending capacity. Only in this way can we accurately attack on the supply side and stand out from the competition.
Clearly featured products.
When it comes to product selection, stall owners should avoid less profitable meats such as beef and focus on vegetarian dishes. At the same time, it is also necessary to determine which are the most popular vegetarian varieties according to the taste Xi of the locals. For example, some people like braised bean skin, and some places have the best braised cabbage.
Catch the peak.
In terms of location selection, stall owners should flexibly arrange their stall slots according to their own circumstances, and seize the peak period of each day and week. For example, you can choose to set up a place in the ** concentration for a short time during the rush hour, or set up a stall in the morning and night markets during the weekend market hours. This maximizes traffic opportunities.
3. Use effective marketing to open up the market
In the start-up stage, in addition to insisting on word-of-mouth and quality, lo-mei stall owners can also use some flexible marketing methods to open up popularity and expand influence. The following strategies can be mainly adopted: the special rush purchase activity is similar to the "first 100 1 yuan and 1 catty" preferential activity, which can not only create topics, but also quickly open the starting volume. It can attract the first wave of consumers to experience the product, thus opening up word of mouth.
Member rechargeCustomized membership activities can improve customer stickiness. For example, recharge to enjoy different discounts and send different gifts, all of which help to tie up customers. Creative promotion methods can also flexibly use novel promotion methods. For example, the "1 yuan 1 skewer" lo-mei skewers, due to the ultra-low ** and novelty, can also quickly attract attention.
Fourth, the key to controlling costs is procurement
For small lo-mei stall owners, the purchase strategy is directly related to cost control and profit margins. The main sourcing strategy can include: multi-party comparison of the best wholesaler, mature brands such as duck neck, and the use of semi-finished products to significantly reduce costs, which is also the way stall owners can choose. In addition, you can also look for preferential purchase channels at farmers' markets.
Adjust the procurement varieties according to the order, and the products with different seasons are quite different. Timely procurement should be chosen to reduce costs significantly. For example, the wholesale price of cabbage in some seasons may be only one-third of the usual price. Reasonable planning of self-made and procurement ratios does not mean that all products must be made in-house, nor can they all rely on semi-finished products. Weigh the pros and cons of each to maximize profits. Although mature semi-finished products are convenient, the gross profit is low, and self-made products can greatly increase the overall profit.
Fifth, those who insist on street business will benefit
In addition to the above-mentioned strategies, the most basic and crucial thing for stall owners to succeed in the process of business is to stick to their own way of doing things. This is mainly reflected in the following aspects: adhere to the bottom line of food safety, regardless of cost or benefit considerations, can not touch the bottom line of food safety. This is a matter of word-of-mouth life, as well as regulatory risks.
Sincere hospitality is wide-ranging, and many lo-mei stalls use defective materials or adulterated ingredients to cut corners in weighing. This is tantamount to drinking water to quench your thirst. Only merchants who sincerely treat their customers can create a long-term business. The strategy is adjusted with the season, and the variety of lo-mei products and ** varies greatly in different seasons. Stallholders must always adjust their purchasing and sales strategies to stay on top of the initiative.
In short, as a thriving entrepreneurial field, lo mei stalls have a broad market space and a great chance of success. However, in order to gain a firm foothold in the fierce competition, entrepreneurs must clarify their positioning, formulate scientific and reasonable business plans, and uphold the principle of honest hospitality throughout the business process. This is the only way to have a long-term business.
Some netizens said: The article is very comprehensive, analyzing several aspects. I've always had the idea of starting a lo mei stall myself. Reading this article has given me a clearer and more comprehensive understanding of the industry, and I also have a good idea of what to do next.
Some netizens also said: I have opened a small braised vegetable shop near the vegetable market for half a year. I was deeply touched, and I have learned many of the strategies mentioned in the article. The most important thing is word-of-mouth and integrity, which determines whether a small store can last for a long time.
Some netizens said: It seems that it is not realistic to make money simply by buying semi-finished products, and it is still necessary to have its own characteristics. I plan to make special lap-mei and develop my own marinating process and recipe. I hope to be as successful as Sister Leshan.
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