In the past, many catering people did not look down on a model of catering, that is, small profits and quick turnover, the most typical of which is the breakfast shop, many catering people know that the business and customer flow of the breakfast shop is much better than that of other restaurants, but it is because it is too small profits and quick turnover, although the business looks very good, but it is actually difficult to make a lot of money.

And today's catering market, it seems to be the other way around, more and more people are inclined to do small profits and quick turnover, probably also has a lot to do with the whole environment today, consumption downgrade is getting more and more serious, more and more customers are looking at money consumption, are less consumption, or even to the point of zero consumption.

Many catering people have also felt the difficulty of catering, so now many catering people, either in the adjustment of the store model, or specifically looking for this kind of small profits and quick sales of some catering projects, because the price is generally relatively low, can play a role in opening a store to attract current consumers.

And many stores that make their own internal adjustments, many times just do price optimization, and a colleague I met a while ago who opened a noodle restaurant in the community, his approach is a little different, I can only say that sometimes some people can make money, and there is a reason. This peer has to say that the adjustment is still ruthless enough.

Not only did he reduce the price of the signature beef noodles in his own store from 15 yuan to 0 yuan, but what was even more outrageous was that his meals were replaced with larger bowls, and the portions were also more, in his own words, since he adjusted it like this, few customers asked him to add noodles, and sometimes girls would have a lot leftovers after eating.

He himself knows about waste, but he also says that customers just like it, and if the noodles taste good, if the customer can't finish them, and if they can't finish them until they are full, they will think that your food is more affordable. In today's market, customers like this kind of store, so slowly, the reputation of his store spread.

And now, he can be said to have become a dark horse in his community catering, and when the business of other stores is relatively average, his store has a good business. The boss himself said that he felt that in these years, "small profits but quick turnover" is the king. It is estimated that there will be more and more such stores in the future. But on the other hand, while doing this, you need to pay attention to one point, that is, whether you have profits, if there is no profit, it is useless to do this, what do you say?