What if the market comes with dishes and customers buy them directly?

1. What vegetables should I buy in the market?

After reading it, I think this gentleman's idea is very creative, beyond our usual imagination.

This idea not only inherits the traditional way of vegetable market sales, but also adds new elements such as washing vegetables and delivering vegetables, which is feasible in theory. But for practical reasons, let me analyze it.

1, poor real-time performance. For example, employees go to work at 7 o'clock to pick up the note, but some residents have already bought it before 7 o'clock (habits and other reasons), thus losing some customers.

In addition, some residents buy food if they want, but the time for employees to collect notes should be fixed, right? 2. The customer didn't accept it. Nowadays, customers like to choose their own vegetables, and not every customer has the same requirements for vegetables.

If they are asked to write down the description of what shape and color they need on the note, I don't think they have the patience and time for employees to choose one by one. After all, there is a lot of labor. 3, it is difficult to keep fresh.

Perhaps the employee received the note at 7 o'clock and put the food in the cupboard at 8 o'clock, but the customer may not receive it until 12, so the food is not so fresh, and the result is of course that the customer is not satisfied. After all, that cupboard can't be a freezer.

4. Customer psychology. No matter how clean employees wash dishes, I think customers will get used to washing them once or twice when they get home, just like pollution-free vegetables sold in supermarkets.

5. The cost is high. The first is the lease management fee, and the second is the recruitment of employees (it is impossible for a boss to do it? You can't just hire one employee to work all day for a whole year, can you? ), the third is water and electricity charges (especially water charges, which need to be washed), the fourth is transportation costs (from vegetable wholesale market to the community every day), and the fifth is the disposal of unsold vegetables (it should be impossible to sell them all every day, right? ), etc.

As the cost increases, the price of selling vegetables will also increase. I might as well go to the previous market to buy the same food. Maybe many people think so.

Actually, this idea is really good. It is nothing new to sell products in the market now, but the sales service is very attractive. If all these points I have considered can be solved, I think it's time to take the first step.

2. How is the vegetable business?

Is the vegetable business easy to do? Now people's demand for vegetables is increasing, so I will give you a brief introduction to this vegetable business and tell you what it is like! ? Let you know that this vegetable business is easy to do! ? A small food stall located deep in the alley can sell thousands of vegetables a day and make a net profit of ten thousand yuan a month.

How is the vegetable business? The stall owner of the food stall has no culture and has not learned any business philosophy and marketing rules. Is the vegetable business easy to do? What is his magic weapon to win? The annual income of snack stalls is 65438+ 10,000. In 2003, 45-year-old Wu Jianzhong rented a stall in Fengyuan Farmers' Market to sell vegetables.

How is the vegetable business? Because the booth is located deep in the alley, the terrain is partial and the business is very light. Is the vegetable business easy to do? Wu Jianzhong has little culture and no business, so we can only learn from others first.

So he wandered around the vegetable market whenever he had time. He found that the main reason for the bad business was that the vegetables he sold, like other food stalls, were all approved from the vegetable wholesale market, and the freshness, quality and variety were similar. Why do customers go around the corner to buy vegetables that they can buy at the food market? Business is good, we must first attract customers.

People have two needs when buying vegetables: one is to buy a good one, which is good in quality, appearance and freshness. How is the vegetable business? Others are more convenient, and the dishes can be cooked after a little processing.

Is the vegetable business easy to do? In order to meet the needs of customers, Wu Jianzhong has prepared different levels of goods: the first one is to win by selling. Every day, after the vegetable farmers deliver the vegetables, they must arrange them with their wives and children before putting them out for sale. If vegetables sell well, they will be more attractive to customers.

Second, it is convenient to win. In his booth, there are peeled taro and potatoes, cowpea and cowpea, peeled edamame and pea, pumpkin and wax gourd, all semi-finished vegetables. Although the price is a bit expensive, it is deeply loved by office workers and the elderly who are pressed for time.

Those small melons and eggplants with flowers, as well as "fine dishes" packed with plastic wrap after removing old leaves and washing mud, have become the first choice for those customers who pursue freshness and pay attention to quality. Because semi-finished vegetables can save customers' time and energy, they have attracted the interest of many restaurant owners.

How is the vegetable business? Although the price of semi-finished vegetables is more than 20 cents per kilogram of lettuce (unprocessed vegetables), restaurants can save the cost of hiring a vegetable picker, which is much more cost-effective. Therefore, some restaurants have signed supply contracts with Wu Jianzhong.

Is the vegetable business easy to do? Wu Jianzhong's food stalls have found another way, and his daily turnover has increased from tens of yuan to several hundred yuan, which can exceed several thousand yuan when business is good. Value-added services allow customers to stay in shopping malls, and those who win people's hearts get the market.

How is the vegetable business? In order to attract customers, especially to retain more old customers, Wu Jianzhong has adopted several strategies: First, improve the packaging. How is the vegetable business? Generally, food stalls use ordinary plastic bags wholesale by vendors to pack vegetables for customers, while Wu Jianzhong uses plastic fresh-keeping bags that meet the national food hygiene standards.

Is the vegetable business easy to do? This kind of fresh-keeping bag costs only a few cents more than ordinary plastic bags. I ate a few cents and got a big bargain.

By doing so, Wu Jianzhong sent a message to consumers that even a person who is so picky about plastic bags will not sell spoiled food.

3. What should I pay attention to when vegetables are delivered directly to urban consumers?

There is no doubt about the analysis of vegetable management in fresh supermarket (1). Fresh-keeping operation is an indispensable part of the functional configuration of supermarkets. Some scholars even suggest that "freshness" is the soul that drives the whole store, the lifeblood of supermarket operation, an important source of attracting customers and an important factor to attract tourists to the store. The success or failure of community-based supermarkets depends entirely on the sales and management of fresh goods.

At the same time, vegetables and fruits are an extremely important department in the whole fresh food department. Vegetables, fruits and whole grains are all foods that people must eat every day. Therefore, the quality and price of vegetables and fruits have become the most sensitive thermometers for the quality, price and image of fresh products. There is a famous saying in the business world: fruits and vegetables drive meat and seafood; Meat and seafood drive bread and cooked food.

It can be seen that the management of fruits and vegetables plays a leading role in the whole preservation operation. The fresh food department is the most distinctive department in the supermarket, and its operating characteristics are also the most difficult, extensive and professional, and the most difficult thing in fresh food management is probably vegetables.

Because of the physical and chemical properties of vegetables, they are afraid of bumping, easy to lose water, and poor preservation can easily affect the effect of selling and eating fresh, and even rot and deteriorate. In addition, the storage, transportation and processing conditions of vegetables at this stage are backward and the circulation mode is not matched, so the management of vegetables in supermarkets is very difficult now. To analyze problems and dilemmas, we must first determine the main competitors, establish a reference system, and find out the inevitable loss factors and avoidable human factors.

From the perspective of vegetable management, the most direct and fundamental competitors of supermarket vegetable management are farmers' markets, morning markets and street vendors. Fruit and vegetable products are different from other durable consumer goods such as clothing and home appliances. Customers will visit several supermarkets and shop around.

Each fresh supermarket has its own service radius. For the convenience of purchase, customers usually buy nearby. Therefore, due to the influence of service radius, peers are not the main competitors, and other supermarkets are not too competitive.

It can be said that compared with the main competitors, the main problems and dilemmas faced by supermarket vegetable management are: poor freshness control and excessive material damage. "Fresh" is the life and value of fresh vegetables. When consumers buy vegetables, the quality judgment mainly stays in sensory judgment such as shape, color and freshness. In the case of the same purchase cost, freshness can finally affect the selling price.

However, due to the high water content and short shelf life of vegetables, they are afraid of bumping, difficult to store and easy to rot and deteriorate. Therefore, there will be different degrees of water loss and goods loss in the sales process, which are inevitable losses caused by the physical and chemical properties of products.

However, due to the difference of management level and circulation and sales methods, the losses caused by human factors are very different. These factors are the key points that need to be controlled to improve the operating conditions, and the causes and gaps of these problems need to be carefully analyzed. According to the author's experience, it can be summarized as: 1, management reasons.

Due to the physical and chemical characteristics of low productization, fear of bumping, perishable and difficult to keep fresh, high requirements are put forward for managers in all aspects of distribution, placement, sales and index accounting. Different management methods and different management process details will have great differences in vegetable preservation and material consumption control.

The emphasis is on responsibility management. It is impossible to ask people in all aspects of vegetable management to be as responsible as small traders. The key is how to use index accounting, material rewards and punishments, and standardized processes to improve the sense of responsibility and enthusiasm of all parties as much as possible. 2. Sales method.

Sales methods involve facilities, lighting, placement and preservation of vegetable commodities, as well as supplier cooperation methods, pricing principles, discounts and so on. 3. procurement.

The way and quality of commodity procurement will directly affect sales. At present, the vast majority of vegetables in supermarkets are purchased from wholesale markets, whether they are picked by supermarkets or supplied by suppliers.

Different from industrial products, the classification quality standards of vegetable commodities are very vague and difficult to define, and it is impossible to unify the size and specifications of vegetables during their growth. Therefore, it is particularly important to calculate the cost performance ratio for the quality of each link of procurement and sales. The above points are often the most important factors for supermarket vegetable managers, but the author believes that they are not the main reasons for the above problems, nor are they the most effective ways to fundamentally solve the problems of freshness and material loss.

Because simply from the perspective of competitors, no matter how good the supermarket management is, it is impossible to surpass the small vendors in the above aspects. In order to fundamentally solve the problem of freshness and material damage, we need to seriously deal with the following aspects: 4. Secondary packaging and distribution. In order to facilitate management and reduce costs, large supermarket chains have generally established their own fresh food distribution centers.

The main functions of fresh food distribution center are (for vegetables): unified procurement, relying on large-scale procurement to reduce procurement costs and plug procurement loopholes; Preliminary classification and processing of purchased vegetables; Temporary preservation and storage of vegetables; According to the needs of each store, distribute vegetables to each store. It can be said that the establishment of fresh food distribution center is very necessary, and its role is also very significant.

However, in the process of sub-packaging and secondary distribution, there is inevitably a problem of material damage, which has not attracted enough attention from managers. In the process of secondary packaging, vegetables need to be processed once to remove defective fruits and rotten leaves, but I think it is unnecessary to subcontract and wrap most vegetables with plastic wrap.

The main purpose of wrapping plastic wrap is to keep vegetables fresh and prevent customers from picking them at will. In fact, vegetables themselves are fresh products. Keeping fresh with plastic wrap is not a good idea. It is better to humidify. The best way to keep fresh is to sell vegetables in time.

Although there is no plastic wrap, it is obvious proof that the food of small vendors is fresher than that of supermarkets. In addition, when buying products, consumers have a desire to choose actively. If you tie all the products to him and let him consume passively, he will be very unhappy if he lacks a sense of picking and choosing.

Anyone who has had experience in supermarket promotion knows that it is very hot and expensive to choose promotional goods at will.

4. How to sell vegetables in order to achieve a monthly net income of over 10,000.

You can learn from Apple.

1, make things the best. This is in terms of quality and service.

2. Value is higher than price. You can read more nutrition-related books, not only to tell customers which ones are cheap, but also to provide nutrition advice, what dishes go with what is good, what goes with what to lose weight and so on.

3. Make things different. Buying food in the vegetable market can become the act of delivering food to your door and booking it at a certain price or above.

You can use Google Maps, shake the app, etc. to avoid risks such as urban management.

Selling vegetables is always crowded, which means that many customers have to walk a short distance to buy vegetables, which is the opportunity of home delivery (that is, Apple's creative needs. Maybe you can think of the idea of "selling vegetables for recycling"

4. communication.

Communicate with customers more: What dishes do you want and what are the disadvantages?

Pay more attention to other vegetable vendors: what dishes are best sold, where they are best sold, and where the purchase channels are cheap and fresh.

Chatting and observation can also collect user information.

5. accessories.

This is related to collecting user information.

For example, several customers have been on fire recently, so can you consider the ingredients related to cooking?

Recently, several customers came to buy food, bringing children's clothes and so on. Can you consider buying ingredients suitable for young children?

Several customers brought rice to buy food. Can you consider selling rice by the way? Or establish friendship with the rice shop.

7. focus.

Try to have your own ingredients, and the freshness and price are not inferior to those of other vegetable sellers. If not, we should provide different services.

5. Is there a big vegetable market?

After reading it, I think this gentleman's idea is very creative, beyond our usual imagination.

This idea not only inherits the traditional way of vegetable market sales, but also adds new elements such as washing vegetables and delivering vegetables, which is feasible in theory. But for practical reasons, let me analyze it.

1, poor real-time performance. For example, employees go to work at 7 o'clock to pick up the note, but some residents have already bought it before 7 o'clock (habits and other reasons), thus losing some customers.

In addition, some residents buy food if they want, but the time for employees to collect notes should be fixed, right? 2. The customer didn't accept it. Nowadays, customers like to choose their own vegetables, and not every customer has the same requirements for vegetables.

If they are asked to write down the description of what shape and color they need on the note, I don't think they have the patience and time for employees to choose one by one. After all, there is a lot of labor. 3, it is difficult to keep fresh.

Perhaps the employee received the note at 7 o'clock and put the food in the cupboard at 8 o'clock, but the customer may not receive it until 12, so the food is not so fresh, and the result is of course that the customer is not satisfied. After all, that cupboard can't be a freezer.

4. Customer psychology. No matter how clean employees wash dishes, I think customers will get used to washing them once or twice when they get home, just like pollution-free vegetables sold in supermarkets.

5. The cost is high. The first is the lease management fee, and the second is the recruitment of employees (it is impossible for a boss to do it? You can't just hire one employee to work all day for a whole year, can you? ), the third is water and electricity charges (especially water charges, which need to be washed), the fourth is transportation costs (from vegetable wholesale market to the community every day), and the fifth is the disposal of unsold vegetables (it should be impossible to sell them all every day, right? ), etc.

As the cost increases, the price of selling vegetables will also increase. I might as well go to the previous market to buy the same food. Maybe many people think so.

Actually, this idea is really good. It is nothing new to sell products in the market now, but the sales service is very attractive. If all these points I have considered can be solved, I think it's time to take the first step.