"Normal day about 600 bowls, poor business is 400, if it is good, you can do 800 to 1000 bowls", many people used to ask me how many bowls I could sell in a day, which was nothing to hide, I answered like this. As for this number is a lot? Not much, this is normal, so many years and still can't sell for hundreds of days is not normal. But you are interested in knowing how much you earn, but why don't you ask me how much work I have to do every day? If I told you that you have to process more than 100 kilograms of beef brisket and beef offal every day, hang more than 300 kilograms of beef bone broth, and run two trips to the vegetable market, will you still think that this kind of calculation makes a lot of money? Not much really. A lot of times, most people see what you look like when you do 1000, but how do you survive these days from 0 to 100 Who would be interested to know?
In order to learn clear soup belly, I spent 60,000
What was the computer network of more than a decade ago? In addition to the news is advertising, even the game is less, it is difficult to check some information, let alone beef brisket technology formula. I opened the shop only to find that the clear soup beef brisket and beef offal stall in addition to the beef bone soup is the same, the practice is completely different, close the door, against the rent and half of the manual pressure to go to the teacher, not counting the master, counting the study, because originally he was my master, but before teaching is to make a variety of soups, in Guangzhou with him to drink for two weeks, it can be said that he learned some theoretical things (but then I found that this is the most important), take a recipe and run back.
Clear soup brisket practice is not like a family operation, a few pounds of beef brisket, beef bones can not make the taste, must be practiced according to the amount of the store, it is as if many people at home stir-fry is very delicious, but with a large pot of large portions to do not work the same reason, then the cost of this exercise can be imagined, at that time to do a hundred pounds of soup, 15 pounds of brisket, 10 pounds of various beef offal, in the early morning you have to leave to the vegetable market to purchase, back to the store has been molded until the evening to go home, this kind of day lasted for nearly three months, no way, I did not go through the correct, Systematic teaching enters the industry, and the result is definitely more detours. Three months later, the cat in the store was trained to turn around and run when he saw the brisket, making it impossible to remember who else to give it to, and then put the freezer frozen, ate for more than half a year before it was eliminated, and the cost of buying materials alone was tens of thousands.
However, tiredness is not nothing, the most important thing is that you have to really think about it, think about the processing and application of various recipes, think about the various processes of beef brisket, often toss for a problem and can't sleep is a common thing, once I made three nights of insomnia for the ratio of dried fish, ground fish, fish sauce, and earth dragon.
I used it for two years from 0 to 100
Making beef briskets is the same as setting up a stall, nine times out of ten are in debt before entering the industry, otherwise who would do such a desolate thing? Of course, I am one of them.
Opening without any pretense, the first night with friends in the shop to eat a meal is a ritual, just started to make beef brisket taste is not how to do, but against the pressure of rent, do not open, simply practice while operating, hard scalp dry. But today I tell you, this is the best way to practice, because in the business, you can listen to the opinions of customers and make changes and adjustments in time, often these problems are not known in your past practice, but this way the cost is not small, but also belongs to the way of no way, for reference only. Over the years I remember selling 22 bowls on the opening day, when the price was 7 yuan per bowl.
20 servings or so kept for almost half a year, what does that mean? It means that the taste is not recognized, although every day in the practice, in the improvement, but it is obvious that the method is not right, until he met a customer, he said that if you try to blow the brisket with a fan for two hours and then cook, it is this method that makes the taste of the product rise by a large margin, the principle is to make the fiber shrink after blow drying, it is easier to absorb the soup when hanging, making it more flavorful and better tasting, the catering skills are like a layer of paper, not to say, you are difficult to think of, but as long as you break it, you will suddenly realize, the original ah! That customer has now become a friend, he ran beef brisket in the early 90s, and many technical details have been mentioned by him, so it can be said that I am a master.
Opening has been more than a year, every day on time from the market back to the store after returning to the store at four o'clock in the morning, because the door opens at 7 o'clock, the brisket to be fresh to customers, must be done at this time, after returning to the store, the general store door I am habitually only pulled down half. I remember that the weather was very cold that day, less than half past six, suddenly the roller shutter door was pushed open, dozens of people came in, and a leader asked, is there beef brisket powder to eat? I was startled by this situation, and thought it was a comprehensive treatment, busy saying that eating now may be a little tough, "it's okay, we have good teeth, each person has a bowl, you count the money according to the head", a total of 37 bowls were sold, it turned out that they came to the meeting in the nearby city, others introduced that my shop beef brisket is delicious, special trip over. Nearly a hundred bowls were sold that day, but I knew in my heart that the business would slowly improve, because it had established a reputation, and my heart had calmed down since that day.
After nearly two years of doing it, the sales volume has stabilized at more than 100 copies, in those two years, in addition to the mechanical work during the day, one of the things I must do before going to bed at night is to summarize, thinking that the taste of my production today has not improved? Should the amount of this medicinal herb increase or decrease? What is the reflection of the guests eating? 、、、、、、 this is the best way to learn and improve!
After 100, success is already natural
0 to 100 is difficult, but 100 to 1000 is easy, but this easy is based on the process of 0 to 100, if you don't pay at that stage, how can you reach 100? At zero, I only knew more than ten kinds of recipes, but over the years, it had increased to thirty-eight, so was this extra that I added casually? This is all a kind of consulting, learning, reading a lot of books to slowly find out, and the amount control of the formula is also after countless times of practice to adjust, these are not easy, it is really necessary to pay energy.
Is the turnover of six or seven thousand a day? It may be too much in the eyes of many people, but the person who has really paid, he will be very indifferent, because this is a kind of reward after so many years of hardship, which should be had. Now many roadside stalls can do one BMW a year, but what we see is that car, never think about how much sweat others have paid behind their backs.
Clear soup belly to learn a lot of things, this is an enlightenment, will continue to write more out, I did not open the store last year to operate, there is no intention of receiving apprentices, nothing to do on the previous experience and everyone to share it, hope to help friends in need!