Stall setting starts from Malatang

Chapter 313 313, Changing the Way of Business

At about 1:[-], the crowds began to dissipate, but they did not disappear completely. People continued to order food one after another, and Lin Xiaojian could finally breathe a sigh of relief.

During these three hours, what he was most worried about was not the shortage of vegetables sold, but the fear of accidents caused by crowding.Since two customers pushed and knocked off each other's plastic basin, he has been paying close attention to the movement in front of the display cabinet, for fear of such accidents happening again.

He understood why safety should be the first priority in all kinds of activities. Just now, the two customers had not really fought, which made him feel nervous, and he couldn't concentrate when boiling the dishes.If a fight really broke out, his little place would not be reduced to a battlefield, and the fighting would be a mess, and there would be no room for quiet hot dishes.

"How to solve the congestion problem?"

After he was free, Lin Xiaojian had time to think deeply.

"The process has to be simplified."

He compared his model with other fast food stalls around him. The most cumbersome part for him is the addition of an ordering procedure.For example, they can't order food. There are only a few set meals in large bowls and small bowls. The prices are clearly marked on the sign, and customers don't have much choice.In this way, customers can avoid standing in front of the display cabinet for a long time to order, they can make a choice in a few seconds, pay and wait on the side.

This is a matter of ordering, and serving can actually be simplified.Because the dishes ordered by each customer are different, you can't order them randomly. If you order the wrong dish, people will definitely have objections.And if the large and small bowls are of the same standard, you can boil a few more bowls in advance and take them away directly after paying the price.If a customer goes to another place after ordering, he can give his bowl to someone else first. Anyway, the cycle keeps going and there is no need to wait for too many people in front of the stall.

To put it bluntly, it is the reason why I have provided too many choices for customers.Before, Lin Xiaojian thought it would be a big deal to slow down the heat, and to give priority to quality assurance, and it doesn't matter if you sell less copies and make less money.But if it affects the business order like it is now, and even has the risk of safety accidents, it must be changed.

He immediately thought of the weighing mode used by serving set meals and other malatang restaurants, and when the stall was idle around 2 o'clock, he walked up to Chen Dagang and asked, "Dagang, do you think I divide the dishes into pieces like this?" Is it convenient to sell by the portion, or is it convenient for you to weigh in the store?"

"Of course it's convenient for weighing."

Chen Dagang said without hesitation.

"Whether it's the side dishes, the cashier, the chef, or even the boss himself, they all like to weigh things. Maybe only some customers don't like it."

Chen Dagang went on to say that it seemed that he had already had an idea about this model.

He joined Xiaolin Malatang to learn Lin Xiaojian's base material formula. There is nothing else worth learning. The management mode here is far from that of Zhang Guofu Malatang.It's just that Lin Xiaojian kept his formula very well and didn't let him touch it, which made him very discouraged.If he didn't think that Boss Xiaolin is a nice person with a good working atmosphere and worth working for a while to save some money, he would have left long ago.

"Oh? Let's hear it."

Hearing that Chen Dagang had some thoughts on this, Lin Xiaojian asked curiously, wanting to hear other people's opinions.

"It's very simple. For side dishes, like baby vegetables, you can cut them up and put them in a basket. Now you have to divide them into bundles and tie them with rubber bands. You can just pour out the meatballs. Now you have to string them together. If you’re careful, you’ll get your hands stuck, what a hassle; if you’re at the cashier, just peel the plate and put it on the scale, and you don’t need to calculate it in portions, and the efficiency is improved several times; I used to put all the green leafy vegetables in at one go Yes, now we have to unpack the rubber bands one by one, which is troublesome, and if we don’t pay attention, it may fall into the pot, I discovered it myself once.”

"As for your boss, let alone, customers who don't eat Malatang are not very sensitive to the weight, so they tend to take too much food. If they take too much, can't you earn more? Like tofu Vegetables containing water such as vegetables and green vegetables are several times the price of a single serving. In the past, customers in that store often complained that they were so heavy that they could not be eaten at all, and they were wasted.”

"If you're like this, there are benefits...of course there are. Customers know how many dishes they get, and they won't exceed too much. They won't have opinions on you. Word of mouth is better. After all, customers are God."

Chen Dagang eloquently talked about a lot of advantages of weighing, and only thought of complimenting Lin Xiaojian at the end.

"Ah."

Lin Xiaojian nodded. He had experienced these superficial advantages and disadvantages when he was working.The reason why we do not engage in weighing is that, as Chen Dagang said, we put customer experience first.Most restaurants will pay more attention to the cost impact, and it is worth reducing the customer experience slightly.And he has system tasks in his body, and his pursuit of customer experience is much higher than that of other restaurants.

Now all the malatang restaurants on the street are weighed, and only higher-level restaurants such as skewers and hot pots will be counted by portion. It can be seen that this is indeed a development trend.

No one wants the word-of-mouth of their store to decline, but the real cost reduction is visible, making customers slightly inconvenient without seeing the direct impact.After all, the purpose of opening a store is to make money, and the ultimate goal of word of mouth is also to make better money, unlike him who can give up part of the profits in order to complete system tasks.

"I decided to change the way of ordering to weighing for the remaining three days of the exhibition. What do you think?"

During group lunch, Lin Xiaojian asked the big guys.

"It's very necessary. I wanted to talk about it at noon. I'm so busy and need to add up one by one to settle accounts. How come it's too late!"

"I almost got into a fight just now, and it scared me."

"The year before last, there was a customer fight in our store. His eyes were red and he threw Mala Tang on the table. It was identified as a mild burn by the hospital. The store was also affected and closed for half a day."

"Tsk tsk..."

Thinking of the scene where hot Mala Tang was splashed on people, Lin Xiaojian couldn't help his heart beat faster.He used a casserole here, which was much hotter than a plastic bowl, and the consequences of splashing it on it would definitely be more serious.

Usually in the market, they eat at 10:00 when they just go to work, and eat at 4:00 pm, avoiding the rush hour for meals.But today, because of the busy time in the morning, everyone came here after breakfast, and didn't have time to eat until lunch time.

The advantage of eating at this time is that you can buy some discounted lunch boxes from other stalls, saving costs.After all, they can't cook, and they don't want to eat Malatang.

Today's noon is very busy, Lin Xiaojian will not be stingy, after buying five lunch boxes, he went to buy snacks such as fried chicken, French fries, stinky tofu, etc., to reward everyone, and brush up the [Gourmet] achievement by the way, why not do it Woolen cloth.

"Then how much do you think our Mala Tang sells for a catty?"

　Thanks to the readers of "Heaven Killing Swastika" for the reminder, chapters 307 and 308 are repeated.My code word habit is to check the next chapter for typos after writing a chapter. When I uploaded 308, I made a mistake and overwritten chapter 307... If there is a similar situation in the future, everyone is welcome to remind

　　
　
(End of this chapter)