1.Gross profit margin for fresh food in convenience store
As we all know, the best seller in Japanese convenience stores is fast food fresh food, which accounts for nearly 40% of sales. The gross profit of these fresh food categories is generally about 40%-50%. However, many domestic convenience stores are hesitant and hesitant about fresh food. The main reason is that they worry about the depletion of fresh food.
"Without fresh food, the convenience stores have no future," said Pei Liang, president of the China Chain Store Association. In the future, the survival of convenience stores will be determined by fresh food and independent brands. The fresh food category is not only popular, but also the best seller in the domestic report card of various convenience stores: high sales ratio and high gross profit margin. The gross profit rate of fresh food products in convenience stores is between 35% and 60%, much higher than other products (Beijing News, 2020); Fresh food sales accounted for 50% and gross profit accounted for 60% in 7-11 convenience stores; Fresh food sales accounted for 40%-50% in Lawson, 50% in 7-Eleven, and more than 40% in FamilyMart (Retail boss Internal Reference, 2018). The Family Convenience store catering revenue accounts for 50% of the store, the average daily sales of box lunch 300,000 copies.
How to reduce the fresh food loss in convenience stores
Fresh food plays a key role in convenience stores, whether in terms of user consumption frequency or customer price. Convenience stores are taking it seriously. Wang Lei, Wumart's general manager, has said that almost all convenience stores are now increasing the proportion of fresh food.
First, formal fresh food needs: do a good job of market analysis, do not blindly follow the trend.
Step 1: Analyze whether the store location is suitable for fresh food. For example, the old community where mainly the elderly live, the area beside the restaurant and so on, need to be carefully decided.
Step 2: Fresh food selection.
Japanese convenience stores have a history of more than 50 years, and have a complete fresh food research and development system in the early Japanese market. Our local convenience stores or mom-and-pop stores can avoid bento and rice balls in the early stage of fresh food business. They need to rely on strong cold chain logistics to ensure the quality of fresh food. In the form of central kitchen + cold chain logistics, taste and transportation can be guaranteed. At present, the fresh food we can make does not need to cost too much and can withstand the estimated loss of fresh food. Such as steamed stuffed bun, soy milk, oden foods, tea eggs, corn, both in line with the eating habits of the people, the cost is low, even if the damage is insignificant fresh food.
2. Strategies to reduce the consumption of fresh food in convenience stores in operation.
First, strengthen the management of fresh food procurement.
Purchasing is the source of commodities. In the process of purchasing fresh food, purchasing staff should compare products among three places. Firstly, the quality of goods is the premise, and secondly, the price of goods with the same quality is compared. Make statistics on the popularity of different brand categories and select appropriate cooperative brands.
Second, order reasonably.
1. Pay attention to the changes of daily sales in different periods, and reasonably arrange the cooking time of fresh food. For example, in cities with underdeveloped nightlife, fresh food at night can be appropriately reduced.
2. Check inventory regularly and place reasonable orders according to inventory report and sales situation.
3. Pay attention to the weather, local policies, etc., and adjust the order quantity appropriately.
Third, on-site store display and sales are the key points to reduce losses.
1. Ensure first-in, first-out and maintain freshness.
2. Handle with care when displaying to avoid loss caused by improper operation.
3. Make it clear.
4. Arrange the noodles in time.
5. Adhere to the daily loss system. Make the consumption table of self-purchasing, distribution and supplier, and make statistics by specially-assigned person.
Fourthly, the choice of fresh food equipment is also a point that many people will ignore.
Some shops think that the same type of sausage oven can be done with only about 100 yuan on a treasure, so why buy high-quality equipment?
1, most of the inexpensive equipment, once broken, even no maintenance value, need to often replace to buy new, like our horse cooked food equipment, can ensure stable use for a few years, long-term calculation, seemingly high unit price, but in the long run, more cost-effective.
2. Maintenance prescription has a huge impact on turnover. Especially in busy areas, once the equipment is broken, not timely maintenance, for the short shelf life of fresh food, not only affect the sales, and greatly improve the fresh food loss rate, and we are committed to repair within 24 hours above, to meet the needs of customers.
