Independent coffee shop business case, these seven experiences to share with you

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

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After graduating from college, Duncan Goodall worked as a business consultant for eight years, but quit his job because he was tired of wearing a suit and tie from nine to five every day. One day, sitting in a cafe, he had a whim and said to the owner, "are you interested in selling this shop to me?"so he suddenly changed from a consultant to the owner of the cafe.

"I don't have any experience running a coffee shop, but I have knowledge about it, so I think if I try, there will always be a way. Then I started to run a coffee shop while I was groping. "

Seven years after becoming the owner of a coffee shop, Duncan Goodall was surprised to hear about his friends who worked for a large investment company. Some people are divorced, others lament that they don't have time to play with their children at all.

"I only work 30 hours a week. I spend a lot of time with my children and am satisfied with my life, so I want to recommend this business to my friends. However, running a restaurant business is really easy to fail, so I think I should use my experience to remind people who want to open a restaurant in the future. "

So he held a two-day "Food Camp" to teach people how to find a location, how to prepare kitchen equipment and other knowledge about opening a restaurant. "I have shared with you the failures I have experienced over the past 12 years and made some suggestions to prevent them from making the same mistakes. "

From the mentor's point of view, Duncan Goodall started blogging in order to sort out his ideas. He plans to assemble these articles into books in the near future, and said that he also wants to try to hold online video lectures in the future.

1. Reserve a way back.

Running a restaurant is bound to face the risk of failure. If the business is still not smooth for a year, you should be ready to close the business at any time and sell all the kitchen equipment. Most kitchen equipment can only be leased for a period of one year at the beginning. After a year, it is never too late to buy after the business is on track, so the cash flow will be more stable. As there are not a small number of people who have failed in the catering industry, we can see many ancient goods in circulation on the market, and cheap equipment can be purchased through auctions and other channels.

two。 Location determines everything.

It's not easy to be lucky to find something great, but I suggest opening a store next to Starbucks. They must have put a lot of effort into market research, and regional cafes like ours will not compete with them for business. There is no need to find an empty storefront. Instead, I suggest finding a storefront that is not regularly cleaned and maintained (indicating that the shopkeeper does not have the drive to do business) and buy it. It would be better if the store was originally a restaurant, which would save a lot of investment in kitchen equipment at the beginning of the store.

3. Find 200 regular customers.

For a regional cafe, as long as it has 200 regular guests, it can operate smoothly. As early as the stage of site search, you should grasp the local characteristics and think about the unique concept of "Niche". However, you can't be too persistent. After opening a store, you must listen to the voice of the customer and slowly correct the direction. From the way of greeting to the design of napkins and other details, should be integrated into the concept. Of course, if the characteristics of the shop owner do not conform to the owner's own personality, it will be difficult to succeed.

4. Design "team"

The customers who bring the most revenue to the coffee shop are the take-out customers. For them, please put sugar and cream near the door of the store. The line can be designed to line up along the bar or shelf, rather than at a right angle facing the cashier, so that guests can see the menu while waiting, and try to avoid letting guests come to the cashier before starting to think about the main points. Put the small items on the way of the line, so that guests can take the goods directly to the cashier to check out. This can not only lighten the cashier's burden, but also arouse customers' willingness to buy small items more easily.

5. The barista's movement is "within 2 steps".

With every step the clerk moves, the supply of goods slows down. When designing the kitchen, please set the coffee maker within two steps from the barista so that the barista can make a drink within two steps. Especially for popular goods, we must make great efforts to arrange the location of the materials so that they can be finished in the shortest possible time. Assuming that the popular product is latte or cappuccino, put the milk where you can get it as soon as you open the refrigerator, and the sink for cleaning the milk cup should not be too far from the coffee maker. Please know which popular product will be before you design the kitchen.

6. Replace old goods with new ones

Please remember to make some changes often. If you stop changing, the popularity of the store will begin to decline. However, change is different from "increase". If you keep "increasing", then this shop is likely to one day become a coffee shop with pizza and oil change. When adding new items to the menu, be sure to replace the less marketable ones. Customer preferences will change over time, as long as you can repeatedly add and delete items, the menu in the store will be able to adapt to the changes of the times.

7. Sell goods with a small variety and a large quantity

For example, it takes an hour to make a brownie from a baking pan, but if the portion is doubled, it will only take an hour and 10 minutes to bake. In other words, do not increase the variety of goods, but to create a "can sell more goods at a time" business model, you can efficiently expand the scale of business. One of my most recommended methods is the chowder service. A large number of goods sold in coffee shops can be sent to places designated by customers to reduce the overall cost.

Who's Duncan Goodall

Koffee on Audubon, owner of the East Coast Cafe in the United States. He bought the poorly run coffee shop in 2002 and managed to turn a profit in just four months. He is a "coffee mentor" respected by people all over the United States.