How to do boneless chicken fillet in business operation
The commercial operation of boneless chicken fillet can be implemented in five steps: "model selection - product and supply chain - store operation - marketing and customer acquisition - digitalization and compliance", covering small-scale entrepreneurship to chain expansion, balancing low cost and high return. The following is a complete plan that can be directly executed:
The commercial operation of boneless chicken fillet can be implemented in five steps: "model selection - product and supply chain - store operation - marketing and customer acquisition - digitalization and compliance", covering small-scale entrepreneurship to chain expansion, balancing low cost and high return. The following is a complete plan that can be directly executed:
1、 Key indicators for site selection:
Passenger flow profile: prioritize young people aged 15-35 (students/office workers/leisure groups), with an average daily passenger flow of ≥ 1000 people;
Rival density: Within a radius of 500 meters, there are no more than 2 Rival, and differentiated flavors/prices can be appropriately relaxed;
Supporting conditions: stable water and electricity, standard smoke exhaust, access to food delivery platforms, and support for cold chain delivery.
2、 Product Matrix and Supply Chain (Profit Core+Quality Assurance)
1. Product differentiation design (increasing unit price and repurchase)
Basic version: Original flavor/cumin/spicy (popular taste, attracting traffic, unit price 8-12 yuan);
Featured items: Vine pepper/Garlic aroma/Cheese brushed/Black truffle (premium, unit price 15-25 yuan);
Combination: Chicken fillet+French fries+beverage (set meal gross profit increased by 30%, suitable for takeout/dine in);
Healthy version: Air fried/baked boneless chicken fillet (low oil and low calorie, suitable for fitness/children/weight loss population);
Seasonal restrictions: such as lemon chicken fillet in summer and black pepper chicken fillet in winter, to maintain freshness.
2. Supply chain and cost control (reducing costs and increasing efficiency)
Raw material procurement: Commercial frozen chicken breast meat (≤ -18 ℃, shelf life of 12 months), bulk purchase price of 3-5 yuan/jin, cost proportion ≤ 30%;
Standardized process: Unified marinade formula (can be customized by OEM), automated coating of flour/bran (commercial equipment costs 10000-20000 yuan, with a 50% increase in serving efficiency);
Cold chain logistics: self built warehouses or third-party cold chain connections, delivery radius ≤ 300 kilometers, loss rate controlled within 2%;
Inventory management: Adopt "sales based procurement", prepare frozen semi-finished products on a weekly basis, and use them up within 48 hours after thawing to avoid waste.
3、 Store Operations and Quality Control
Standardization of meal preparation: Develop an SOP manual that specifies the oil temperature (170-180 ℃), frying time (3-5 minutes), and coating ratio (meat: powder=10:3) to ensure consistent taste;
Human resource configuration: 1 person is sufficient for the small cart, 2 people for the stall (1 person for operation+1 person for cash register), 3-5 people for the standard store (including kitchen, front desk, and takeaway packaging);
Cost accounting: The gross profit margin target is 55% -70%, including 30% for raw materials, 20% for labor, 15% for rent, 5% for utilities/consumables, 5% for marketing, and 15% for profit;
Quality control red line: Keep samples for 48 hours daily, discard immediately if they deteriorate (odor/stickiness/discoloration), and employees must hold a health certificate to work.
4、 Marketing customer acquisition and brand growth (multi-channel customer acquisition+high repeat purchases)
1. Offline drainage (rapid volume)
Opening event: Buy one get one free, half price for the second order, free trial, accumulate initial customer flow within 3 days;
Peripheral cooperation: Collaborate with schools/office buildings/gyms/internet cafes to provide employee meals/group purchase prices and secure stable orders;
Membership system: Recharge 50 and get 10 free, redeem chicken fillet/drinks with consumption points, and increase repurchase rate (target ≥ 30%).
2. Online marketing (amplifying sales)
Takeout platform: Meituan/Ele.me join, set discounts on orders over 20 (8 off) and discounted packages, delivery time ≤ 30 minutes, rating ≥ 4.8 points;
Content marketing: Tiktok/Xiaohongshu released the "chicken fillet production process" and "creative eating method", explored store cooperation, and a single video led to 500+stores;
Private domain operation: Promote new products and coupons through communities/mini programs, retain loyal customers, and increase repeat purchases by over 25%.
5、 Digitalization and Compliance Management (Risk Prevention and Control+Long term Development)
Compliance requirements: Food business license, health certificate, raw material procurement ledger, compliance with oil fume/pollution standards to avoid fines;
Chain expansion path: First, establish 1-2 model stores, implement SOP, and then open up franchising. Output the entire store (including site selection, decoration, training, and supply chain), collect brand usage fees and raw material rebates.
6、 Common points for avoiding pitfalls
Avoid homogenization: rely on taste innovation, healthy transformation, and combination packages to form differentiation and avoid price wars;
Strictly control the cold chain: the freezing temperature should not exceed -18 ℃, and it cannot be frozen again after thawing to prevent food safety issues;
Cash flow management: Reserve 3 months of rent and manual reserve funds to avoid stock shortages during peak seasons or fund chain disruptions during off-season.
Home
Product
Wechat
Telephone