Because keep enough fresh and exaggerated shape, this small cafe is completely popular

Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop

How to make customers fall in love with your products and produce stickiness, no longer let them slip away, is every catering enterprise should think about the problem. It is very important to improve the stickiness of customers. Only by retaining customers and making more customers frequent customers can we bring value to enterprises.

Patissez, a small cafe in Canberra, Australia's capital, recently went on fire. Although it has only been open for seven weeks, its unique desserts have quickly become popular on social media platform Instagram, attracting crowds of customers to taste them in the store.

Anna Petridis and her mother Gina reportedly opened the cafe with two French dessert chefs, Ismael and Astrid Toorawa.

Petridis has said in previous interviews: "I want to make a really delicious milkshake, the kind that people can't help but take pictures of before eating." Photo-Upload Instagram, Patissez's milkshake is so popular! Recently, the mother and daughter were invited to participate in the Australian TV cooking show "My Kitchen Rules".

However, in the end, delicious food was king. Patissez sells the shakes in-store under the name epic freak in four flavors (chocolate fudge brownie, salted caramel, Nutella & pretzels, French vanilla) and retails for $9.50 each.

Sophia Carlini, editor of The RiotACT, says of Nutella Chocolate Sauce & Pretzel Shake: It's like drinking Nutella chocolate sauce straight away at first, but when fresh milk, salted caramel and pretzel are combined, the taste takes it to another level.

Because milkshakes are so popular, the small cafe is now in short supply. Petridis said: "Sometimes customers wait up to an hour for a table and 45 minutes for a fresh milkshake. It does take us a while to make a milkshake, and we make all the ingredients ourselves, including brownies and marshmallows."

Patissez explained on Instagram that, with the exception of Nutella chocolate sauce, all ingredients in the milkshake are homemade, so they can only be served in limited quantities each day.

Patissez also offers desserts such as cupcakes.

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No restaurant can escape these 17 ways to die

First death: quality first death.

Many people think that coffee must be the best coffee first, and the equipment must be good. If you choose a coffee shop near you that sells coffee beans for 200 yuan a kilo, you'll have to buy coffee beans for 300 yuan a kilo, which is better in quality than your competitors. If your opponent uses a $20,000 coffee machine, you need to use a more expensive coffee machine to ensure that the coffee is better than his, thus surpassing your competitor in terms of product quality. How many people believe thaksin is the only way to improve their business? From the first day of the trial operation, he kept tossing the barista, rehearsing repeatedly, inviting all his friends over, repeatedly trying to drink and make suggestions, and then constantly improving. I am dedicated to improving the quality of coffee to the best! How many people close the door thinking they failed because the quality of their coffee wasn't as good as other shops?

McDonald's is everywhere because its burgers are the best? Is Starbucks Coffee the Best? Everyone knows that consistency and stability of quality are the most important. Don't spend most of your energy on something that can only improve a little. Of course, I'm not saying quality doesn't matter. In fact, quality is not the most important thing that determines your store's ability to make steady profits.

The second death: the concept of early death without money.

Coffee shops don't make money for a year. The store needs maintenance! Therefore, I am convinced that as long as the store is open for a long time, it can be profitable. Therefore, during the initial period of the shop, apart from torturing the baristas or chefs, apart from inviting their friends to eat and drink for free, they would at most send out flyers nearby, and then wait for customers to come to them one year later! As a result, in the face of an increasingly deserted flow of people, unable to stand all kinds of endless expenses and all kinds of trivial things, employees also see no hope to jump ship one after another, and finally, the mentality collapses.

Why does that newly opened Lord Condor beef brisket always have to queue up whenever he goes? And it takes two or three hours? Moreover, this guy was actually in the cosmetics industry. He opened a restaurant on a whim. Don't listen to the experiences of people who have never had a successful business. To get to the top, at least listen to the experiences of those who have been there. Tell you that the early stage of the store is to raise people who must have no successful experience in opening a store.

Third death: rent oppression death.

There are a lot of good cafes, early because of the boss's factors do very well, but after a few years of development, the plot quickly exploded red, rent with the house price crazy rise, originally the first year of good business did not lose too much, the second year just began to profit, the landlord smiled to appear... Starbucks closed its first store in China last year, right? Do you remember why? When did you go to that store? It's full! There is only one way to solve the problem of rising rents. In these first-tier cities, if you want to open a cafe for a long time, the best way is to buy the facade. This will greatly increase your success rate. If you don't have the money, pray for a good landlord.

Fourth way to die: lack of planning.

Case: Choose to do catering, because I feel that the threshold of this industry is low, the risk pressure is small, and the cash withdrawal is fast. Because of this illusion, we enter the business with carelessness and lack of planning, resulting in insufficient evaluation of consumer groups, cash cycle, estimated turnover, etc., and are unprepared when risks come.

Fifth death: lack of industry knowledge.

Case: Due to the lack of systematic research on the catering industry, confusion occurs in the mode of operation. Our consumer groups, mostly migrant workers, have three needs: the restaurant business area should be spacious, about 90 square meters (we only have 40 square meters), at least 20 kinds of fast food varieties (we have less than 18 kinds); rice should be delicious. These basic demands have been ignored.

The sixth death: unclear positioning.

Case: We first do fast food and Guilin rice noodles, after the effect is not obvious, do fast food and economic stir-fry, and later launched stone pot fish and fast food. The positioning is not clear, causing great illusion to consumers. Diversification also causes strength dispersion, and the quality of dishes cannot be effectively improved.

The seventh way to die: location problems.

Case: For catering, site selection is very critical. Reference indicators of location are: existing consumer groups, potential consumer groups and contract period. When we chose the site, we did not consider it for a long time. Later, the factory moved, causing a sharp drop in passenger flow. This is the biggest hard injury.

Dumi Fang once opened a branch on the ground floor of a large company building, which eventually closed down due to a wrong location. Li Zongyao analyzed the reasons for the closure: on the one hand, there were 5,000 or 6,000 employees in the building at that time, which should have had a good customer source guarantee, but the employees mainly ate fast food every day, and the hot pot was only consumed occasionally. In addition, most employees chose to have dinner at home, which should have been the dinner time of peak consumption, but it was not used.

On the other hand, the weekend holiday, the number of employees in the building is very small, so that should be prime time holiday customers can not be guaranteed; in addition, the branch is not a street shop, located in a sunken square, the number of foreign consumers is very small.

The eighth death: equity incentives are not in place.

Case: In the catering industry, chefs are the most important type of work. We hired an experienced chef at the beginning and offered him a percentage bonus as an extra reward to motivate him. However, due to the procurement and other links controlled by us, the chef gradually slackened. But after he left, he started his own business very carefully, controlling costs and cooking. Because equity incentive is not in place, it dampens the enthusiasm of cooks and affects benefits.

Number nine: partner problems.

Case: All three partners are diligent and hardworking, but none of them are fully competent in planning, management and marketing. In addition, these two brothers belong to the slow half-beat character, I as the dominant person, in the process did not fully trigger their passion, when the business problems did not improve in time. Entrepreneurial partners are very important, not ideas can start a business together.

Death Number Ten: Competition.

Case: A store of Du Laomi Fang opened on Fengqi Road. Originally, the business condition was good. It was preparing to start the second round of decoration. On the eve of decoration, I learned that another well-known hot pot brand was about to enter the nearby shops. Considering that both of them are hot pot, and the new occupants are higher than themselves in scale and geographical advantage, they are worried that homogeneous competition will be unfavorable to themselves, so they retreat on the decoration node.

The eleventh way to die: lease expiration.

Case: Landlord refuses to renew lease due to expiration. Many formats need shops. If they are not owned properties, contact with landlords is indispensable. Many operators are reluctant to disclose the actual business situation, one is worried that the landlord will see that the business is doing well and ask for a rent increase, the other is worried that the landlord will choose to operate on his own or find an employer willing to pay higher rent. Therefore, if you want to operate for a long time, you might as well buy your own shops or sign longer-term leases.

Twelfth: Chef job hopping, the boss anxious to die.

Thirteen: Food safety issues, crushed by public opinion.

Fourteenth: facade demolition, trapped by policy.

Fifteenth: Focus only on immediate interests, dishes priced too high or too low.

Consumers go to catering enterprises to eat, the price and quality of dishes are the first concern of consumers, reasonable dish pricing and high-quality dishes are the only magic weapon to attract "repeat customers". Similarly, the manager's vision is also focused on the dishes, because this is a direct determinant of the operating profit of the catering enterprise. Grasping the price of dishes is a compulsory course for catering business operators.

Sixteenth: decision-makers on the catering industry to judge the status quo errors.

The success of catering enterprises depends largely on whether the operator's decision-making is correct. The decision-making of catering enterprises includes the judgment and analysis of market, price, finance and other aspects, and the formulation and implementation of important regulations and procedures of catering enterprises. The layman's operator or the wrong understanding of market and finance may directly lead to the failure of management.

Case: The boss of catering enterprise A is a layman. When he saw the popularity of Hunan cuisine in the whole country, he couldn't help but want to get involved in the catering industry. However, due to his lack of relevant management experience, he didn't hire professional catering managers and casually hired kitchen and service personnel. He didn't do special catering training before opening the store. He started the business with a stream of heat, resulting in uncoordinated operation of the kitchen. There was no tacit understanding between the stove staff and the dish passers. The wrong dishes were often served. In this way, customers will naturally not be satisfied, the boss naturally see in the eyes of the anxious heart, within a month of time will change the executive chef, but the business is still not improving, such chaotic operation situation, so that the catering enterprise only maintained for 6 months to declare closure.

Seventeen: blind imitation, lack of their own unique management philosophy.

As a successful catering enterprise, operators must have a business philosophy suitable for their own enterprise development. And now catering industry exists a rather embarrassing fact is that there are many operators in the process of operating mechanically successful business model or business varieties, ignoring the store's internal and external environment and specific conditions, subjective positioning, resulting in supply and demand out of touch, so that catering business from bad to worse.