赚钱又值钱海鲜餐厅

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小波今天我请你和你妈妈吃海鲜大餐啊

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我问你一下啊

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今天我们这些菜花多少钱啊

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这个是螃蟹浓汤

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这个多少钱

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这个是海鲜一面花多少钱

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这个是干炸鱿鱼圈多少钱

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这个是香煎海三倍

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这个多少钱

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48是吧

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你还点了一杯果汁

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果汁多少钱

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这个我点了一杯葡萄酒

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这个多少钱

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这加起来大概多少钱

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一百一百三十多是吧

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大概132来

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我问你个事啊

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你觉得这顿饭和我们前两天吃的那个小面

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中国小面啊

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还有这个尼泊尔大餐

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哪个餐厅的利润高啊

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我们同样都是点了四个菜

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是吧

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我们在那个我们那天我们在中国的面馆

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点了两个龙虾面

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点了一个馄饨

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点了一个小菜

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点了个啤酒是吧

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我们在尼泊尔餐厅啊

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也是点了大概四五个菜

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我们那个面花多少钱80

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我们吃尼泊尔呢

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这顿饭呢130多

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那为什么啊

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他这个菜看起来更简单

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反而更贵呢

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没错

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这是个高级餐厅

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首先来吃饭的人

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你看基本上都是白人啊

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除了我们这一桌是华人

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是不是全是白人呀

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你看全是白人

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对不对

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第二个你看这个餐厅有什么特点啊

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游轮是不是旁边就是游艇啊是吧

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环境很好

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对不对啊

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我们是在外面吃的啊

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环境很好

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你还看一下啊

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他上面还烤着火来

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我们我原来就是卖这个取暖器的

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你看到没有啊

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一个一个电取暖器

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一个壁炉

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一个户外散音取暖器

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它是不是很有情调呀

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他为什么夏天要开取暖器呢

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为啥呢

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不知道夏天开地暖器啊

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你不觉得很装逼吗

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很有逼格吗

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啊明明热的要命

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他再开个取暖器

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就一边烤火

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一边吹空调的感觉

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是不是感觉很有情调呀

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所以你觉得这家餐厅主要打主要吃的是什么

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是不是吃的环境

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吃的氛围

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吃的情调呀

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所以呢我跟你讲啊

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你真的做餐厅啊

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但凡是卖性价比的能挣钱吗

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你觉得能卖性价比的只能挣辛苦钱

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比如说像尼泊尔餐厅主打量大

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主打实惠

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是不是总多辛苦钱啊

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他的环境好不好

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那个卖面的怎么样

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面面的比那个卖泥板摊的那个要好是吧

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但是卖这个卖这个海鲜餐厅的呢

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他们都要你觉得这个店需要大厨吗

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你觉得他这个店需要大厨吗

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没错其实美国的餐厅啊都是可以做连锁的

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炸鱿鱼圈需要大厨嘛

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意面啊

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拿那个面和这个海鲜那个一拌是吧

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还有这个一大浓汤

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下次不是都是那种低质菜啊

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预制菜一蒸一煎就OK了

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是不是他必须要爆炒啊

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所以你觉得这顿饭132能挣多少钱

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80%没错

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毛利至少8~90啊

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纯利呢四五十%吧

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大概赚50块钱

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所以相当于说人家这同样吃个饭

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人家赚的比这个尼泊尔餐厅零售价都高

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所以如果你做生意

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你知道怎么赚钱了吗

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知道了怎么赚

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要第一个选个好环境

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一定要选好环境

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你吃什么不重要

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环境很重要

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在这个地方点上一杯啤酒

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就那一小杯啊

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啊18我买我点那一瓶啤酒才多少钱

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一瓶啤酒才五块

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对他五块钱起

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五六块钱是不是完全不一样

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这是一小杯就18说明什么

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说明你同样一个东西的价值

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你放在不同的地方就不同的价值

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对不对

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然后第二个呢就是你要做这种高端人士啊

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高端人群的东西

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你怎么衬托你的高端呀

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是不是你要选好位置呀

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你住哪

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富人区啊

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你看这个这个地方的家家都游艇

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是不是住哪

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富人区

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对不对

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门贵

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然后第三个呢

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你的餐饮必须让那些让那些吃饭人感觉很有

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很装逼

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对不对啊

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什么叫海鲜意面没

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还没有龙虾

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还没有那个龙虾面

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感觉牛逼

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是不是

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是不是鱿鱼圈

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就跟我们老家炸的那个油条差不多

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是不是

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你看这个这个螃蟹浓汤

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是不是跟我们那个玉玉米糊差不多呀

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玉米粥差不多

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是不是这个香煎干贝

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这个干贝它它它它就那么一小块

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总共四块48美金

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一块12美金

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是不是

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所以说你吃的不是饭

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你吃的是情调

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是高级感

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是氛围

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所以想赚大钱

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只有这么干才能赚到

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你学会了吗

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