The small shop called "memorials of soya soya", with only 15 square metres, a shopkeeper, can sell two bean bean a month, from morning to evening. The soybean memory is now based on chongqing, with more than 50 shops, plus the non-opening and opening of shops in sichuan and guizhou, with 70 stores, and an estimated 200 new shops in 2016, with a turnover of 40 million. How did it do that?
How did the soya memories work?
The owner of the soya memory is liu fu. The son of chongqing, born in 1981, is very honest and unspoken. The two-dollar glass of soybean milk was inspired by a special experience in 2006, when a son under one year of age was allergic to milk, and in order to balance his son's nutritional balance, he decided to give his son soybean milk, and his son was very fond of it. After several improvements, the son really fell in love with soybean milk, and with years of business instinct, liu bin thought that the soybean vegetable protein was better suited to the needs of the nation's people, and that since the son loved it, there should be a market。
Liu believed that the economically nutritious soybean was better suited to the student group, and he opened the shop to the university campus. His name was “memory soya” because of his son's experience with soybean, which he believed must have been carefully produced. The beauty of so-called commerce, by its very nature, is a form of piety towards nature and matter, and above this piety, gives its own craftsman's heart to feed and invests in life。
Product: building mother's quality
The development of soybean memories is based on the brand of an old godmother whose products are now sold abroad, who used to save a little of the money he saved, and opened a poor restaurant that specializes in cold powder and cold noodles. With unique chili sauce, the number of famous customers is increasing. But she found out that a lot of customers brought back some spicy sauce at the end of the meal, and that some of them didn't even eat the spicy sauce, which made her wonder. One day, when the spicy sauce in her own shop was sold out and the customers were almost gone, she ran to other powder shops and found out that all the spicy sauce they used was from her. She was angry and decided to give up the spicy sauce and make it. That's when we got the "old godmother."。
Because of the lack of sufficient funds to open a shop in the university, liu feng came to terms with the famous path of godmother, who = he supplied to other vendors, both in terms of cost savings and in terms of the customer's preference for soybean milk, which was suitable for start-up firms to use in grinding products, while he spent more on investment in soybean raw materials, equipment and better quality. In his view, if the product was made to its extreme, the customer would naturally love it。
But on the first day of the supply, liu feng poured cold water and sold only one cup of soy milk a day, but he did not give up for it, he continued to be of soy milk quality, and a month later his soybean was popular, and many university students came for a drink. At this point, liu's turnover has reached $5,000 a day。
