Price increase

  I am a regular customer of Chen Laosan Noodle Restaurant. Over the years, in the fierce market competition, many snack bars on the streets have been closed and replaced, but his shop and the other two time-honored brands have formed an “iron triangle” around them, standing upright in the wind. Recently, my brother also wants to open a snack bar with a stable source of customers. I went over that Monday and wanted to draw out Chen Laosan’s unique management approach.
  For various reasons, I didn’t visit for a while. When I entered the shop near noon, I looked up and saw the newly-changed price tag, and my heart moved: a large bowl of secret beef noodles only cost 15 yuan, the hot dry noodles that men, women and children like most are priced at 4 yuan, and the original soup noodles are the same price , The eggnog has risen to two yuan or five yuan or directly to three yuan. The two yuan price in his store seems to have been maintained for a long time. This is inconceivable in the rising tide of food prices. I asked Chen Laosan at the cash register in a low voice in doubt, and he confirmed it with a smile.
  The beef noodles served by the waiter are the same as the previous ones in terms of content, weight and taste. Before eating, I carefully examined and smelled the aroma. The soup was still so rich and delicious. The beef cubes were solid, unlike other shops that cut thin as paper, and the noodles were also very “solid”. I picked up the noodles and ate slowly, wondering in my heart: With the “rising” all around, why is the price increase of Chen Laosan so late?
  I’m wondering, I don’t know when, Laosan Chen has sat across from me. He asked the waiter to make a pot of tea, and then confided his long-standing business secrets, and reminded me that if I have relatives who want to open a store, the “price increase slowly” rule may be of reference value, but it can be implemented. There must be perseverance, not impetuous, not eager for quick success, and not to sacrifice the quality of the food.
  Chen Laosan’s overview made some enlightenment, but I still can’t understand it. Knowing that my brother would not open a shop nearby, he completely dispelled his worries, combined his previous experience and insights, and explained it in detail: “In recent years, although I have experienced three surges in food prices, this time pork prices have bucked the trend. The rising wind is still unexpected. The time-honored gourmet restaurant relied on the golden sign to raise the price of beef noodles to 18 yuan a bowl. Can customers, especially middle-aged and elderly people, psychologically afford it? Under the circumstances, the staff’s salary has been increased, the facade fee has only risen but the purchase cost has risen. I can’t survive it. I didn’t fine-tune the beef noodles to 15 yuan a bowl until last week. In contrast, customers still feel that I’m “cheap” here. Besides, I didn’t cut corners. It tasted right. Many people returned and shared the rising operating costs.”
  When I went out of the shop, I suddenly discovered a secret that Chen Laosan didn’t say: He turned it around every afternoon. The front of the store is divided into three stalls, temporarily “sub-leased” to small stall owners who sell barbecues, make scones, and sell lo-mei. Each stall receives a monthly rent of 2,500 yuan, which almost offsets the entire store’s cost. Facade fee.
  It seems that Laosan Chen is flexible in his mind, changing with the trend, and making secret moves. The essence of “slow price increase” is actually to “raise” customers, quietly letting out the benefits of self-digging, so that customers can accept the slow increase. price. In the end, he made a steady profit.