Selling without a storefront. How to survive? Let's hear!!!

Selling food without a storefront. Much more tired than I thought.

But I saw a lot of things that big stores would never understand.

The first period was very easy to think.

"Make it delicious. Customers will buy it."

The truth is...

No matter how delicious

If it's late, the rice is spilled.

Customers remember the image more than the taste.

We started with a little kitchen in the house.

Get orders from acquaintances.

Do it yourself. Pack yourself. Send by yourself. 100%.

Some days ride a 20 kilo delivery car.

Come back and wash the box. Boil the extension.

Eat your first meal at 10: 00.

The most exhausting thing is not cooking.

But it is to "maintain standards."

A tired day.

The day raw materials raised prices.

Rainy days until slow delivery

The client didn't even see behind them.

But what's fucking worth is

Returning customers repeat

Some people say

"Is there the same menu today?"

That's just like there's strength to continue for another day.

Food sales have no storefronts.

Make know that.

People don't just buy food.

He bought attention.

Buy consistency.

And then buy sincerity from the maker

Until today, there is still no storefront.

But there are regular customers.

Someone told

And then there's the income from the little kitchen that starts from scratch.

It may not look grand.

But every box sent out

Is purely intentional. 💓

# Selling food without a storefront # Selling food in the village # Don't be discouraged # Drewery # Box rice