Think before opening a coffee shop: the cost of running a coffee shop

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

Have you measured the amount of milk you drink each time?

Have you measured how much milk is left after milk is brewed and coffee is made?

Do you have a rough layer of foam on the surface after beating the milk?

Are you in the habit of making milk coffee every time you pour out some of it?

Do you know how much money (milk) your cafe pours per cup of coffee?

Have you calculated how much your cafe "dumps" every day?

The owner of a coffee shop knows that the most expensive cost per cup of coffee is not coffee beans, but milk (generally speaking). The prices of each coffee shop vary, and experienced coffee shop operators will control the cost of making products with ingredients that cost less than 20%. Cafes generally sell the most caffe latte (lattes).

For example, your coffee shop uses 30 yuan / 180ml, the cost of coffee bean ingredients is 0 yuan (of course, impossible), the general coffee shop espresso (espresso) accounts for about 30ml, milk accounts for about 150ml, that is to say, you can choose milk under 150ml no more than 6 yuan, now it sounds good, there are many milk brands you can choose, you can choose better quality milk to maintain quality, but what I want to share today is not this problem.

Suppose a bottle of milk of a certain brand is 15 yuan / 1000ml.

Common situation 1: pour out 50ml after soaking milk before making coffee = (15Universe 1000) x 50mm 0.75 yuan per cup

Common case 2: 100ml leftover milk after making milk coffee = (15 to 1000) x 100 yuan 1.5 yuan per cup

Suppose a conscientious businessman does not sell the remaining milk to the customer, and the cost of each cup of leftover milk is 2.25 yuan per cup.

Suppose 1: your coffee shop sells 100 cups of coffee a day.

The cost of wasting milk per day is 2.25x100=225 yuan.

One year is 225x365=82125 yuan.

Hypothesis 2: your coffee shop sells 200 cups of coffee a day

The cost of wasting milk per day is 2.25x200=450 yuan.

One year is 450x365=164250 yuan.

164250 is one year, two years is 328500, three years is... Do the math yourself!

Are there any readers who feel terrible after reading it?

After reading it, I suddenly found that I had dumped a 3-headed weighing version of the Black Hawk va388 in one year.

But how can this problem be avoided?

From a professional point of view, it is impossible to make milk coffee without waste at all, but you can try to use the portion accurately at the beginning (waste does not exceed 30ml after trying to make each cup), and improve the technique of milking until you can make coffee directly without pouring out some of the bubbles (you can practice milking with water and cleaning). The goal is that it can be controlled to (15Compact 1000) x30 cup 0.45 yuan / cup = 200 cups a day, then one year = 32850 yuan, although it has exceeded the figure of one EK43, but it is less than 80% of hypothesis 2 (80% of milk at any price), or can't be done? Should need to receive training, because this is the basic requirement of being a barista.

Conclusion

The above argument only calculates the waste of products, does not calculate the cost of training, it is difficult for cafes to operate, and effective cost control is tantamount to increasing profits. It is not difficult to be a barista, but it is really not easy to be a cafe. I also pay tribute to those cafes that do not use the remaining milk to make coffee.

[related reading]

Eight preparations for opening a coffee shop

1. Location description: describe in detail what you think the cafe looks like, which is a key link in the whole project book.

2. coffee shop reference in reality: find a shop that matches or is close to your idea of a coffee shop in reality. at the same time, in repeated contact, you will constantly burst out a lot of inspiration.

3. Fund raising: list various expenses such as rent, decoration, equipment and equipment, material cost, certificate processing, etc., and estimate revenue points.

4. store location selection: looking for an ideal store location, rent, house structure, advertising space and so on are the most basic considerations.

5. decoration style contact with the construction side: describe the image of the cafe through the pen of the designer, determine the style orientation, and negotiate the construction price and time limit with the construction side.

6. Personnel recruitment: the management structure and the number of people required should be located before recruitment, and recruitment channels should also be considered.

7. Business project positioning: what is the core product, what is the auxiliary product, and what is the compatible product? Price determination and menu design

8. Project naming and document processing: think of the name of the cafe for the first time. Attractive, catchy, memorable, in line with their own decoration concept, in line with their own spiritual positioning, of course, but also to consider whether this name license can be passed, determine the license process as soon as possible, prepare in advance to comply with the relevant regulations.