Shrimp chef "a kitchen is hard to find" monthly salary can exceed 10,000 yuan
Boss: I hope to use Internet procurement tools to reduce costs and increase efficiency for restaurants
At the end of May, fireworks rising from thousands of crayfish restaurants were spreading over Nanjing. Nanjing's crayfish consumption has gradually recovered from the outbreak. During the long holiday of May 1st, 60-70 tons of crayfish arrive in Nanjing every day, which shows that Nanjing people really love the taste of crayfish.
Crayfish restaurant business recovers slowly
Open source throttling is the key to solving problems
Brother Liu Ji's lobster is an old lobster brand in Nanjing. Today, Liu Ji has 14 stores in Nanjing, all over the city. In 2017, Nanjing local Lu Congyao saw that the crayfish consumer market was hot and decided to join Brother Liu Ji's lobster. He rented a store in Xianhemen, Nanjing, and entered the catering industry.
The store starts at 4 pm every day and has been operating at 2 am. Lu Congyao is working in the store from morning to night every day, almost all year round, which has become the normal life in his past three years. What Lu Congyao didn't expect was that the sudden emergence of the new crown epidemic disrupted the store's business rhythm. For a long time since the epidemic, the running water in the stores could only rely on take-out.
Lu Congyao told reporters that the crayfish restaurant has not yet experienced a "revenge" rebound, and can only be said to be slowly climbing. Up to now, the average daily turnover of the store has returned to 70% of the normal year. Lu Congyao believes that some old customers' income will be affected this year, and the price per customer of crayfish consumption is relatively high, so they have no intention to enter the store for consumption.
After the Spring Festival this year, Lu Congyao ’s shop is recruiting new chefs. A crayfish chef who is really skilled in cooking is very demanding. Crayfish chefs must bring their own hard technology to handle crayfish and prepare soup, which requires unique recipes. In Nanjing, a good shrimp cook is really hard to find, and the market price is generally above 10,000 yuan, which adds a large amount of expenditure to Lu Congyao.
Lu Congyao also opened a Douyin account for Brother Liu's lobster (Xianhemen Store), and made small videos to attract customers. On March 30, there was no one in the store. Lu Congyao wrote on Douyin: “The physical store in 2020 is too hard!” And on April 22, the store ’s guests were full for the first time after the New Year, he wrote Tao: "Rarely filled, so happy!" This account records the bitterness and sweetness of a catering person during a special period.
Internet purchasing tool Meituan Express
Replenishment helps catering merchants overcome difficulties
Lu Congyao told reporters that the real bulk of the mobile cost in the store is the purchase of ingredients. First of all, the purchase cost of food ingredients accounts for a large part of the total cost. Only by finding more inexpensive food ingredients can we become more competitive. Secondly, during the epidemic, the flow of people in the store is difficult to predict. If you buy more ingredients, it may backlog and deteriorate, and it will become a loss. Therefore, you need to be more flexible in purchasing.
Over the past year, Lu Congyao's crayfish restaurant has been cooperating with the fast food donkey platform of Meituan's catering supply chain. Quick donkey purchase is a one-stop shopping channel for food and beverage merchants. Restaurants can choose ingredients on their mobile phones, settle orders directly, and deliver them to customers the next day. It saves the trouble of getting up early to go out and buy, and saves time and effort. The entire operation process is as simple as ordering takeaway.
More importantly, merchants can purchase on-demand on the purchase of fast donkeys, and the purchase volume is flexible. For Lu Congyao, it can avoid the pressure of hoarding goods.
At the beginning, the first category Lu Congyao purchased was garlic rice and green pepper. With the increased trust in Kuaiyue, he also handed over drinks, rice, soybean oil, and frozen products to Kuaiyue. Affordable. He hopes that restaurant chefs can also be good at using such Internet procurement tools, which is very beneficial to the management of restaurant procurement costs. Therefore, his approach is to let the chef usually put forward various orders and purchase plans for various ingredients, and he will settle the orders in the background, so that the purchase and consumption of ingredients in the store can be seen at a glance, and the cost can be controlled at a glance.
Lu Congyao said, "With the quick donkey purchase, even if the risk of the outbreak during the Spring Festival, the ingredients in the store have not been cut off, the service is good, and the delivery is timely. And in the future, the real warming and retaliatory consumption will still be impossible donkey."
Recently, Meituan also announced the launch of the "Spring Breeze Action" million store plan to help platform stores with six major initiatives including online operations, preferential loans, safe consumption, supply chain services, and targeted training. Meituan's fast donkey purchase promises that the supply chain will continue to deliver goods at an insured price and will be delivered in as fast as seven hours. By providing a "takeaway" portable procurement channel, it helps small shops reduce costs and increase efficiency, and live better.