How to run a successful coffee shop? To achieve these four points

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

What is a good cafe? different people must have different answers. Only through experience can you understand. Only when you hone it in a cafe can you understand what is most important to the guests. These experiences made me think about the four elements that make up a good cafe!

First: clean

There is a cafe owned by a Japanese, the basic requirements of environmental cleanliness has become our flesh and blood. My coffee starts with something I've never done in my life: cleaning toilets, sweeping floors, serving customers, washing cups.

At that time, it was a small company with one and a half stores (the other half was under renovation), so it didn't clean SOP (SOP: standard operating procedures) and check forms. Because for the boss, it's like breathing. Does breathing need to be taught? There is no need, cleaning is also, where to use what dishcloth, how to disinfect the table, wipe the table with a wet cloth and then use a dry cloth, all the cloth must be folded into the proper shape, and you have to wash your hands to make coffee after touching banknotes and coins. Ten meters outside the door of the coffee shop, the cafe does not have to have millions of designs, but every corner must be clean!

Second: service

When the door is pushed open, no matter how much coffee is waiting to be made, there must be other movements in the eyes and mouth. Be sure to meet the line of sight and greet the customer with a smile. Once upon a time, I went to a foreign-invested cafe in Shanghai, which cost a lot of money to decorate, and the salary of the staff was the highest in the industry, but I walked in the door, went to the bar, and waited for the barista to introduce me to coffee, but I didn't wait for anything. The ordering clerk did not smile at all, did not give up the work he was doing, and went to the POS machine and said, "what are you drinking?" Dude, this is the first time I have set foot in your store. At least introduce your products.

In a strange environment, people will feel uncomfortable. If someone can give me some care, smile and eye contact, it will make me feel more at ease and make me more willing to come back and spend again.

Today, there are 100 guests, there are 100 needs and ideas, how to think of others, find ways to understand each other's needs. These are called services! In fact, each of us is a waiter, we are always serving others, as an employee, I am serving my boss, as the boss, I am serving my shareholders. As a parent, I am serving my child and my other half.

Many baristas do not like to be called waiters, but as long as the baristas themselves put their mindset correctly, the height of service is stable, guests will cast a praising mentality! I don't like being called a waiter, it's just arrogance. For the sake of others, the state of mind is correct, there will be good service.

Third: sense of trust

Let's think about it. Is there such a store on your pocket list that you will pay for whatever the boss recommends? Why would you believe his recommendation?

With the popularity of boutique coffee, as a professional cafe, the menu is bound to become more and more complex. But we seem to feel naturally that when customers enter the store, they should be able to understand what is meant by washing and tanning, where Panama is, and what characteristics red bourbon should have. Maybe the customer doesn't even know what a latte or cappuccino is. How can you expect him to know what Guatemalan coffee tastes like?

The development of fine coffee in China has jumped the breeding period of domestic coffee drinkers, but in fact, Chinese coffee drinkers basically stay in the drinking stage of Italian coffee, but cafes have advanced to the level of fine coffee! Even if there are good beans in Rose Summer, consumers do not necessarily understand, which will only cause the coffee shop to hate consumers.

The flavor and bitterness mentioned by baristas are like the language of another world for fledgling coffee drinkers. The consumer's repeated consumption means that he trusts your store, and only consumers with a "sense of trust" can try to understand this coffee and fall in love with "boutique coffee"!

With communication skills within 30 seconds, we can immediately determine the customer's favorite drink and recommend the customer's favorite drink according to that preference. Because, everything is to build trust!

Fourth: products

For me, to have a good and stable product is the core of the core. Products do not necessarily attract people to come in for consumption. After all, coffee is an industry that needs experience, but products are definitely the core element of bringing customers back.

Is there a standard for a good product? Not for me. But there are several very important premises: it is harmless to human health. Under this premise, as long as this product is loved by cafe owners and baristas from the bottom of their hearts, it is a good product.

There is a very clean environment, and passers-by walking outside can see it, so they are willing to step through strange doors and enter the store, and then we use service and friendly communication language to gain a sense of trust, and finally use good products to make guests miss them all. These are the four conditions that a good cafe should have!

Related readings:

Hanging-ear coffee can also be made to taste good.

The necessary equipment for making hanging-ear coffee

Hot kettle

The water temperature of brewing coffee should be above 90 degrees, which is a temperature that can not be satisfied by the office water dispenser.

Hand punch pot

Just prepare a 300~400ml hand flushing pot, which can fully meet the needs of one person!

Mug

Needless to say, it's a necessary tool for drinking coffee.

How to make hanging-ear coffee correctly

① takes the hanging-ear coffee out of the paper bag and shakes the coffee powder down.

② opened the coffee and hung the "ear" on the rim of the cup.

After ③ pours hot water into the hand pot, stew the coffee for 30 seconds.

④ brewing technique is similar to hand brewing coffee, slowly clockwise circle into hot water can be, generally a bag of hanging ear coffee using 150ml hot water on it!

Note: it is wrong to use hanging-ear coffee as a tea bag, as instant coffee, repeatedly brewing, adding sugar and milk.