Shu Hui originally wanted to give all the money she had recently earned to Chu Yu, but since they had just rented a house and it needed to be renovated, Chu Yu did not let Deng Fangping share the profits and instead told her to invest the money in the shop renovation.
Deng Fangping never expected that she would need to invest in the shop.
"Just set up a few tables, buy some old chairs, and tidy up the kitchen. What else do you need to renovate?"
The decor doesn't need to be too luxurious; the main appeal of a snack shop is its down-to-earth atmosphere.
In later generations, many chain snack shops spent hundreds of thousands to renovate into trendy stores, but the brand-new signs and distinctive decorations made people lose their appetite at first glance. On the contrary, the old shops on the street with no decorations had more of a lively atmosphere and did better business.
Shu Hui, Shu Aiguo, Deng Fangping, and Chu Xiang all stared intently at Chu Yu. They could tell that Chu Yu was the one who made the decisions in the family, and that she always provided the best solutions whenever problems arose.
"Painting the walls white and ordering a few tables and chairs is nothing special. But I want to create a visual kitchen."
"What does 'visualization' mean?" Even Shu Aiguo, a carpenter, was a little confused. A kitchen is a kitchen, why would it be visualized? What's wrong? Whose kitchen is dark and can't see anything?
Chu Yu smiled and patiently explained:
“Ordinary families who run small food stalls would rather hide their kitchens than not care about hygiene. Their kitchens are either infested with cockroaches or they use stale food. They simply don’t dare to show their kitchens to customers! Our food is good and clean, so we should do the opposite and let everyone know, right?”
"We only open one of the two large doors. On the other side, we build a half-height kitchen bar with a wooden enclosure and install a glass sliding window. After the customer places an order, we cook it for them in the kitchen. They can see the whole process as soon as they look up. They can see what kind of meat is used, whether the bowls are clean, and how hygienic the kitchen is."
"The glass kitchen is right by the roadside, so customers who don't dine in can order directly from the roadside, saving a lot of time. We can do both dine-in and takeout business at the same time, without interfering with either. How can we not make money? Of course, it doesn't matter if business is not good. I have an ultimate trick up my sleeve. Once I reveal my killer move, I'm not afraid they won't come to buy!"
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