To successfully open a cafe, the following six lessons must be mastered!

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

With the increasing popularity of coffee, cafes have replaced fast food restaurants as the first choice for parties or killing time. At the same time, it is the dream of many people to open a coffee shop. Even in the annual start-up exhibition, cafes are always voted as the top ten start-up industries, which shows that opening a coffee shop is fatally attractive to many entrepreneurs. What a wonderful thing it is to be able to smell coffee, chat with guests and make money every day!

Although like to drink coffee is the basic condition to become a cafe owner, but after all, drinking coffee and opening a coffee shop are two different things. Drinking coffee is romantic, but opening a coffee shop is realistic. To successfully open a coffee shop, the following six lessons must be mastered.

Coffee shop lesson 1: positioning-dreaming, but also a sense of direction

Determining the positioning of a coffee shop is the first step in opening a successful coffee shop. For example, it is to open luxury cafes, take-out or interior cafes; whether they only sell coffee or coffee + pastries or coffee + pastries + light meals; and whether they are operated separately or in a complex caf é allied with different industries (such as in conjunction with bookstores). All this has to be thought out from the very beginning.

The management orientation of the coffee shop determines the capital, personnel, menu, location, and even the design and decoration of the storefront. We must first determine the management direction, and then plan other details. But many shop owners, on the contrary, often decide to decorate and choose the location before thinking about what kind of coffee shop to open. For example, "I really want to open a coffee shop full of Provence style"-it's all about how to decorate Provence style, which is the most common and fatal mistake for coffee shop owners.

The second lesson of coffee shop: financial planning-- opening a shop and making a good abacus.

The hardware and software required for a cafe are as follows: menu (menu, including coffee, pastry and light meals); money-making equipment (coffee maker, oven, microwave, gas oven, smoothie machine, refrigerator, freezer, etc.); hardware equipment (air-conditioning, lighting, etc.); utensils; design and decoration (bar design, coffee shop style and tone, table and chair furniture, etc.).

Of these five elements, the menu is the most basic, which will determine which money-generating equipment and hardware equipment need to be purchased, and will also affect the bar design. If you only want to open a coffee + pastry cafe at first, the bar design is relatively simple, but if you find that this alone is unable to maintain operation, and when you want to add smoothies, you will find that the bar may not have room for a smoothie machine; if you want to add more light meals and do not plan the kitchen at the beginning, the problem will be even bigger, and even need to be redecorated, which is another large expense. Therefore, at the beginning of starting a business, it is necessary to think clearly about the selling program of the cafe.

It is suggested that the budgets of wealth-generating equipment, hardware equipment and utensils are immovable, and the only thing that can change is the cost of design and decoration; as for rent, it involves the choice of location, which is quite variable. Why do you keep warning entrepreneurs not to start with design and decoration when opening a store? Because experience tells us that when many entrepreneurs have NT $1 million in cash, the first thing to do is to find a design and decoration company. At that time, they have plenty of money, and in order to build their dream cafe, the decoration budget is often constantly increased. Obviously, only 200000 of the budget is needed, and often by the time it is finished, it has already spent 500000. The rest of the money is used to buy money and hardware equipment, and after deducting the rent and deposit paid to the landlord for a few months, there is little left. As long as there is any change, the cafe is likely to be unsustainable, either closed or transferred.

Coffee shop lesson 3: professional-technology is not in place, everything is out of the question.

Since it is a coffee shop, the quality of coffee beans and the technology of brewing coffee are the key to determining the return rate of customers. Chinese people like the new and hate the old very quickly, and the decoration of a store may be out of date in three years' time. If you only want to win with the decoration atmosphere, maybe the media effect will bring a crowd at first, but after the fever goes down, what can a bad cafe rely on?

It is suggested that since we are willing to open a coffee shop, it is best for the entrepreneur to take charge of the bar at the initial stage of opening the shop, and it is sufficient to hire 2 or 3 full-time or part-time students in the outfield to cope with the daily operation of the cafe, which can not only save personnel costs, but also make coffee by hand. it can also avoid the situation of different coffee quality caused by the lack of manpower in case the bar staff leaves.

What do you know about the characteristics of coffee beans? Before opening a shop, many people do not even know how to make coffee. Before opening a shop, they must spend more time tasting coffee beans from other places. In addition to training their own sense of taste, they can also study the quality and taste of different coffee beans and find out which coffee beans they like. Even baking your own beans takes time to develop experience. There are many importers and traders of domestic coffee beans, so you might as well surf the Internet or ask people in the industry for advice. And bean merchants or coffee machine suppliers all offer relevant courses, so it is not difficult to get to know coffee beans. In addition, it is usually necessary to read more coffee books, and it is best to listen to related activities, because the threshold of cafes is not high and the competition is increasingly fierce. The only way is to make the quality of coffee.

Coffee shop lesson 4: location-you don't have to believe in prime locations

Many people believe that location is the key to the success of opening a store. As long as you open a store in a prime location, you are sure to win. In fact, this sentence is only half true. Usually we distinguish commercial areas by Class A, Class B and Class C. for prime lots of Class A, the rent is either frighteningly high, or there is no market, which is why shops in prime locations usually sell high unit price products. In many gold stores in the first-tier war zone, the rent is at least tens of thousands of yuan a month. how many cups a day do you have to sell to make the rent even? This does not include personnel costs and equipment depreciation. In fact, as long as it is managed properly, grade B and C lots can also have the spring of cafes. A short distance away, the rent is very different. Every penny of the entrepreneur must be spent on the knife edge, and the rent of the store on the main road costs tens of thousands of yuan a month, but if it is in an alley only more than ten meters from the road, customers will not mind taking a few more steps, and the rent may be quite different.

The area can be divided into department store, office area, business district, cultural and educational district, entertainment area, residential area, traffic transfer area, etc., observe the daily activities and the flow of people in the area, and analyze the success rate of running cafes in the area.

Each location has a different way of work and rest, and the crowds gather at different times. If the cafe is in the office area, the noon from Monday to Friday is the most important business time, and you can take advantage of Sunday rest; on the other hand, if you open a shop in the entertainment area or shopping area, the weekend break is obviously against money.

Coffee shop lesson 5: cost control-how much does a cup of coffee cost?

Of course, you can't lose money when opening a shop. But many people only know how much a cup of coffee costs, but do not know how much a cup of coffee costs. It usually takes 15 to 20 grams of beans to make a cup of coffee, and 25 to 30 cups of coffee to make a pound of coffee. The cost of cream (or milk) and sugar for a cup of coffee is about 1 yuan, as well as paper cups, tissue paper, mixing sticks and other materials. In this way, the raw material cost of a cup of coffee is roughly between 2 yuan and 4 yuan. In addition, don't forget to add the cost of rent, water, electricity, personnel and equipment depreciation, plus a certain percentage of the profit is the price of a cup of coffee.

Many shopkeepers do not know how to set the price, depending on how much the competitors order, they also draw the gourd themselves. However, this practice of laziness is very dangerous. Later, when we find that we cannot make ends meet and do not dare to raise prices, we have no choice but to switch to cheaper coffee beans. This is the beginning of the vicious circle. This is the beginning of preparing to close the shop.

Coffee shop lesson 6: customer training-- A long stream of water to build a reputation

Opening a coffee shop is like chasing a girlfriend. It takes time to brew. A few years ago, it was quite profitable to open a coffee shop, but with the strong involvement of competitors and coffee chains, it became more and more difficult to open a dream cafe with its own style. Any coffee supplier with a conscience will warn entrepreneurs not to get rich overnight by opening a coffee shop.

Opening a coffee shop is a long-running business, usually in the stage of burning money in the first three months. Many people hope to make a name for themselves through various marketing and advertising activities before opening the shop, but they must not be full of friends on the first day of the opening, because they may not be familiar with the movement line of coffee brewing and the customer service process, and some of them are not even good at using coffee machines. The more people come, the more customers complain. As long as a small number of people come on the first day, you can gradually familiarize yourself with various skills and work flow. Since the initial estimated crowd flow will not be too high, it is necessary to rely on lower operating costs (of which lower rent is the most important) in exchange for time to train customers.

To open a coffee shop, you can not only realize your entrepreneurial dream, but also make some like-minded friends. Before you plan to open a coffee shop, you need to ask yourself three questions: is the rent on the store reasonable? Is the capital for starting a business mostly self-owned? Is it your lifelong interest to open a coffee shop? If the answer to all three questions is "Yes", congratulations, owning your own Fantasy Cafe will no longer be a distant dream.

Related readings:

The CO2 decaf treatment and other decaf treatments are described as follows:

At present, there are three ways to remove caffeine from coffee beans:

1. Water treatment can remove 9496% caffeine.

2, chemical extraction method, early use chloroform (Chloroform), benzene (Benzene) as the solvent to extract caffeine, later understand that these chemicals cause cancer, and gradually be replaced by other low-hazard chemicals, but after all, the chemical substances are not natural enough, this method can extract 96% of caffeine.

3. The third method is supercritical carbon dioxide treatment, and its extraction rate can reach 960.98%. The most efficient of the three ways to remove caffeine.

Carbon dioxide (CO2) treatment:

Two natural elements, pure water and carbon dioxide (a mixture of the two we often call soda) are used to extract caffeine from raw coffee beans. The founder of this method is Kurt Zosel.

In chemistry, we also call it supercritical CO2 extraction technology. The density of supercritical carbon dioxide (hereinafter referred to as SC-CO2) is hundreds of times that of gas and close to that of liquid, but its viscosity is similar to that of gaseous carbon dioxide. Its diffusion coefficient is about 1% of that of a gas and hundreds of times larger than that of a liquid. Therefore, the movement (Mass transfer) or distribution of substances is faster than that in liquid solvents.

This method was developed to extract caffeine from coffee beans because of the following characteristics:

1. The critical temperature of carbon dioxide is 31.1 ℃ and the critical pressure is 73 atmospheric pressure (Atm). It is suitable for the extraction of thermally unstable substances because it is close to the critical temperature at room temperature. It has a good effect on the retention of aroma substances in coffee.

two。 Carbon dioxide is an inactive gas, has no flammability and chemical reactivity, has no residue, is harmless to human body, and does not cause environmental pollution.

3. It is easy to obtain high-purity carbon dioxide and cheap.

The method of supercritical CO2 extraction of caffeine is to make coffee beans absorb water and expand to twice as large. Caffeine molecules move in the bean body, add carbon dioxide and give more than 100 atmospheric pressure (Atm) in the water, so that water and carbon dioxide are mixed to create a soda environment. Carbon dioxide attracts caffeine molecules like a magnet, and when caffeine is captured by carbon dioxide, caffeine begins to move. Carbon dioxide is highly selective and it does not capture carbohydrates and proteins in coffee beans because carbohydrates and proteins are the main components of flavor and smell in coffee beans. When it dries naturally after the extraction, caffeinated water can be easily separated from caffeine and used for other commercial purposes.

Advantages of this method:

1. The extraction efficiency of caffeine is very high, and there is no chemical pollution.

two。 It will not have any chemical changes with carbohydrates and proteins in coffee beans.

3. Its by-product (caffeine) is natural and 100% recyclable!