The elements of success in running a coffee shop, the plan you need to share.

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

-Segmentation line-

The competition in the coffee market is becoming increasingly fierce, so in the operation of the coffee shop, we must not wait for customers to come. We need to make some plans to plan the development path of the coffee shop.

The following is the editor's summary of the three elements of running a cafe:

Turnover is the most important

For the coffee shop operators, the daily turnover is the most concerned issue in the whole operation process. For the sake of management effectiveness, each cafe often has business goals, and even more detailed ones set location, merchandise and even meticulous goals as a benchmark for measuring daily business performance. If we discuss it further, it will be the sales plan, because the setting of business targets is part of the overall sales plan. Therefore, if a cafe wants to establish a system of business objectives, it must understand the formulation of the sales plan.

Second, the policy of operation

Of course, when drawing up the sales plan, the coffee shop must be based on the set business policy, and then according to the forecast of turnover, the estimation of Japanese standard inventory, the estimation of loss, the estimation of purchase quota and the estimation of scheduled gross profit, in order to complete the overall sales plan. Since the whole planning process must be based on data, the establishment of database materials is a necessary condition for the formulation of sales plans, and these data are closely related to commodity plans. so we must understand that even small coffee houses should be based on data. Only in this way can there be objective criteria, rather than relying solely on impressions, feelings, observations and other factors.

III. The nature of designated business

The main way to operate a coffee shop is to operate on a fixed basis, so it is often sold on a regular basis, and its turnover accumulates gradually through the consumption of each customer. It is like a tree fixed in a site to take root and sprout, so some people call it a "botanical" enterprise, but in today's marketing-oriented era, consumer demand and desire make the business constantly changing. With the gradual diversification and personalization of consumer consciousness, coupled with the increasingly fierce market competition, we must not wait for customers in the operation of cafes, but must actively develop potential customers. Therefore, measures such as constantly developing new ways of drinking, purchasing new goods, enriching the display of the bar, paying attention to the decoration of cafes, and strengthening customer services are indispensable in operation.

The key to opening a successful coffee shop

1. The key to choosing coffee beans

Raw coffee beans must be sorted, roasted, ground and other production processes. The so-called roasting is to stir-fry coffee until it is fragrant and easy to grind.

As for the economic environment faced by the small and medium-sized cafes that have opened at present, it should be discussed more deeply, first of all, pay attention to the trends of the peers around the coffee shop, analyze their advantages and disadvantages, and at the same time consider whether the customer class of their own stores has changed. further make appropriate adjustments in the management system. To shape their own business style and become a coffee shop with personality is a feature that must be established in the operation of small and medium-sized cafes.

The operation of cafes, big or small, can no longer rely solely on intuition or experience, but must have an overall operation plan (including business plan, commodity plan, procurement plan, sales promotion plan, manpower plan, funding plan, financial plan, etc.). Through implementation efforts In order to establish an invincible position in the highly competitive market, it is necessary to establish a clear positioning of cafes, the differentiation of coffee and beverage composition, the systematization of customer management and the flexibility of service mix in operation.

Tips for the management of the business circle

Of course, a cafe operator cannot know anything except the situation of the shop. He must know exactly what the range of customers who come to the shop is. And in-depth investigation of the population production, income status, occupational profile and consumption characteristics of this region. In order to grasp the consumption habits of this area, in order to carry out a series of sales activities according to its needs, this is the so-called "business circle management".

Usually in the operation of the coffee shop, in order to effectively grasp the characteristics and distribution area of the customer layer, we can often use the response survey of customers' opinions or through special offers. Attract, make use of the distribution of direct letters or leaflets. Give a special offer or gift and ask it to leave basic information (name, age, sex, occupation, address, etc.). In this way, the distribution of customers in Xiaolai store can be measured.

If we can establish this data for a long time, analyze it deeply, remove a small number of customers in obviously distant areas, and only study and judge the areas with a large number of people, we can roughly grasp the distribution of the business circle. If we can make progress through the effective implementation of promotional activities and systematically sort out and classify store customer data in the future, it will provide a lot of help for the training and maintenance of basic customers. Especially for the so-called community cafe, the effective mastery of the business area and the analysis of the customer level will be an important task for the successful operation of the coffee shop, so the management of the business area is a very important part of the development performance of the coffee shop.

In the cafe. The attraction of coffee must be very strong, no matter what kind of coffee, if the price is on the high side, or the coffee quality is poor, the composition is not complete, or the stock of coffee is not enough, it will immediately affect sales, and naturally it is not easy to increase regular customers. In the operation of coffee shops, they have to face not only competition from various cafes in the region, but also competition from various shops, so "the charm of coffee" has become the basis for the success of shops.

Third, the key to excellent service

Quality management and services as an overall strategy require constant attention-integrated processes such as business plans, coffee procurement, coffee development, stock management, and even logistics commodity operations, are closely related to the enhancement of coffee commodities.

Secondly, the service staff of the cafe are waiting for guests. To have elegant posture, and pay attention to clothing, makeup and other appearance; when receiving customers, there should be appropriate expression, attitude and appropriate response. All waiters should have a wealth of coffee knowledge, timely explanation for customers, but also have the ability to negotiate. The interior decoration facilities, charming and aesthetic bar display and store lighting should be used effectively, and the publicity effect of advertising media should be further strengthened to provide various service measures.

In short, the service capacity of cafes must be comprehensive economic activities carried out by using various factors such as "people", "equipment", "convenience" and so on.

Those who are interested in opening a shop might as well start with the state of the domestic circulation industry and consumption. As the shopkeeper is the manager of the whole cafe, all the business related to the operation of the cafe, such as people, affairs, things, and so on, must be handled by the shopkeeper. Therefore, as a shopkeeper, in order to gain the dependence and respect of his subordinates, the following conditions are necessary for the shopkeeper:

1. Should have the skill of leadership. At the same time, they should be self-motivated and be able to set an example for their subordinates.

two。 Treat others as they appear to be, and they can exercise self-discipline, and are respected by their subordinates.

3. You must have a rich life experience and be able to grasp the situation objectively in dealing with transactions.

4. Have the concept of digital management, and can specifically grasp the work objectives, make full use of manpower and material resources.

Therefore, the prerequisite for a successful operation of a cafe is that the owner has superior conditions, which can bring the whole cafe full of vitality; at the same time, under the leadership and command of the owner, the whole staff will give full play to their personal abilities in order to strengthen the efficiency of the organization. Of course, when it comes to the strengthening of organizational efficiency, it means that each employee's responsibility and work can be specified, and the team spirit and cooperation effect can be brought into full play at the same time. The most obvious performance is the improvement of shop assistants' consciousness. As a shopkeeper, it is necessary to grasp the appropriate number of personnel and carry out effective allocation, so that the efficiency of all organizations can be improved, and the working ethos of each employee can be improved and his ability can be brought into full play. In addition to regular education, training and indoctrination, the most specific task is the rational use of time for personnel and the effective allocation of assignments.