Revealing "fast fashion" green Tea Restaurant: not to join the stock

In just a few years, the green Tea restaurant, which started in Hangzhou, has 20 stores nationwide, occupying a first-tier city in Beijing, Shanghai and Shenzhen, with an annual turnover of several billion, and has never had the desire to queue for three-hour fans. Now, the rapid expansion, characteristics of decoration, the last dishes eliminated, low-cost, hot queue scene, beautiful boss, a shareholder system, have become green Tea restaurant label. How does green tea work? How to identify and capture target customers? How to achieve the target customer group positioning? Green Tea Grab customers are the fashionable young group. First site selection, are selected in the shopping center, where the flow of concentration. The boss will be friends with the people of the next generation and know what the young people like to eat most. Green tea has many desserts and ice items that are not available in other Chinese restaurants, satisfying young people's fashionable and discerning taste buds. Then the cuisine of green tea is more diversified, there are Sichuan, Hunan, Yunnan dishes, taste very tolerant. Why do the fans line up? Green Tea Restaurant each store to spend about 5 million, such a large decoration of the restaurant, per capita consumption is only 50 pieces. This is the highest level of sales, Mr. Jobs's words, "Do not sell cheap, but make customers feel cheap." Why can green tea be so cheap? 50 yuan per capita consumption with 5 million of the decoration, that green tea how to profit? Turning rate! The rate of flip-flop simply refers to a table that comes with a few dials a day. Generally speaking, 3 units can be guaranteed, green tea on average every day a table at least 5 sets of turnover rate. Green tea passenger flow is big, the rent that the market gives is low. Green tea in the first-tier city mall rents accounted for 6% of the turnover, in the second-tier cities not only rent-free also send decoration fees. and green tea, along with Taiwan's Formosa and undersea fishing fraternity, has lowered suppliers ' prices to save money for customers. Customers are also willing to join the queue to ensure that the turnover rate to profitability. (I black horse to popularize the concept of "flip-table rate". The catering industry usually measures the operation of a restaurant by the rate of turnover. In general, if a restaurant can turn 3 to 4 times a day, it is usually profitable. Over 4 times, it can be understood that the average restaurant has four guests per table. "Global entrepreneur" has reported that the average number of days of small sheep is 3, the best time to cross the sea, 7 times, and "Fast hot pot" sip feeding can reach more than 8 times per day. Green Tea Restaurant founder Lu Yan said, green tea average turnover rate of 6 to 8 times, in the base of Hangzhou can even reach 12 to 14 turn. This means that there is almost always a full day between 11 o'clock noon and 10 o'clock. I know that, can do such a high turnover rate, restaurants must have enough customers willing to queue outside the door, otherwise the customer's convergence will also affect the turnover rate. Central Kitchen dishes consistent regular quality control suppliers Sourcing Green tea is how to ensure that 20 of stores in the same food? Lu Yan's reply is that green tea in the fourth branch when the central Kitchen, a daily unified distribution of semi-finished products to the restaurant. In health and quality control, green tea is also the use of Wuchang method to create and maintain a good working environment: often organized, often reorganized, ChangqingClean, regular norms, often self-discipline. For suppliers to provide the kitchen seasoning, will regularly take to the domestic professional company quality inspection. (Chain catering enterprise development of the core fulcrum where?) the answer is central kitchen. I observe the dark horse, branding, scale, chain, standardization has gradually become the future of the inevitable trend of food development. To achieve standardization, central kitchen construction is essential. Real Kung Fu, Hua restaurant, Quan Ju de and other chain restaurants have their own central kitchen. The elimination of the bottom dishes--the New Year's sale of the least sales of vegetables will be removed in the green tea menu, there will be a fresh product in. The secret of new green tea research and development is that the wife will go to eat with the gentleman everywhere, from the international dessert to the friend Mother's private food by the improvement all may be moved to green Tea restaurant. In this way, the food has always been a continuous update of the state, and always keep pace with the times. Open equity, look 10 billion, do not consider joining Lu Yan revealed she hopes that the next excellent single shop will become their shareholders, Green tea now has 2000 employees, she hopes to have 2000 bosses. Learn from peer experience, she said firmly will not consider the form of franchise. Lin, deputy general manager of Huaqiang Industry, said that the catering industry 1 billion is a bottleneck, the general enterprise in addition to the national brand, rarely to reach the scale of 1 billion, Lu Yan but said to achieve the ambition of 10 billion, and she accepted the premise of financing: To accommodate 2000 employees when the boss of the state.