The operation and management of campus cafes, the "second classroom" of campus entrepreneurship

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

Smelling tea, accompanied by music, sitting alone to enjoy half a day leisurely, a cup of coffee, a book, leaning against the window, enjoying the campus time. In the bookish coffee shop in the library of Guangxi normal University of Science and Technology, students who have just finished class come to drink tea and read every afternoon, while for Qin Shuzhen, a shop assistant, her other "class" has just begun.

You don't have to go out of the campus to learn business.

Qin Shuzhen is a sophomore at the school. In addition to studying, she has another job, that is, she is responsible for the finance and store management of the Shu Xiang Cafe. As a sub-project of the University's Innovation and Entrepreneurship Center, the Shu Xiang Cafe is managed by more than 10 students.

"the purchase of raw materials, the management of accounts and the layout of stores are all done by ourselves." Qin Shuzhen said that at the beginning of this year, the school invested more than 300,000 yuan to set up the cafe to provide students with entrepreneurial practice opportunities, teachers are responsible for guidance, and the rest of the management and operation is operated by students.

"to learn how to run a business, it is not enough to learn from books alone. What is more important is practice. It is not easy to run a coffee shop well. " Qin Shuzhen said that everyone has made a lot of efforts, from the layout of the coffee shop and the procurement of raw materials to the production, operation and promotion of products in the store, and staffing.

At the beginning of the trial run, Qin Shuzhen and her classmates had almost zero experience in purchasing materials and pricing products. In order not to do business at a loss, but also to let consumers enjoy high-quality service, at the beginning of the coffee shop planning, everyone started to learn from other shops, while under the guidance of teachers, combined with professional knowledge to try. In order to gain a competitive advantage in taste and price, everyone acted as a "guinea pig", tried the product, and then selected the best source of goods at the best price through the Internet and on-the-spot visits.

"We usually assign shifts according to our respective courses, and considering that there are many customers in the evening, the number of people on duty is relatively large." Qin Shuzhen said that as the staff of the coffee shop are all school students, how to arrange the duty reasonably is also a headache for everyone. In order to get better exercise, everyone decided to divide the work according to their majors, and because Qin Shuzhen majored in mathematics, she was assigned to manage accounting, Wechat promotion and store management. Although every day is full, she is very happy.

Starting a business is hard but fruitful.

The trial run at the beginning of the year allowed Qin Shuzhen and her classmates to accumulate valuable experience. As soon as the school year began in September this year, the Shu Xiang Cafe ushered in its official business. For Qin Shuzhen, the test officially began.

In order to welcome the arrival of the new students, Qin Shuzhen and other students in the store went to school five days in advance to conduct intensive training on the production methods of 42 kinds of food in the store. "42 kinds of products use different raw materials and different proportions. If you don't make efforts to strengthen learning, it's easy to confuse the raw materials." Qin Shuzhen said that in those days, people stayed in the coffee shop every day from 8am to 11:00 in order to memorize the matching of dozens of ingredients.

The efforts paid off in the end. The official operation of the coffee shop attracted a lot of student customers, and the coffee shop was full every night. In addition, at the prompt of the teacher, we also contacted a cake shop to discuss cooperation.

When talking about the gains gained from joining this large group, Qin Shuzhen told reporters that she not only improved her professional ability, but also accumulated a lot of experience in communicating with others, thus brightening her personality. "now I am not as introverted as before. Compared to the past, I prefer to communicate with others and express my views."

Nowadays, the performance of the coffee shop is getting better and better. Qin Shuzhen said that the coffee shop is her "second classroom." her greatest wish is to turn the coffee shop into a diversified leisure place, enrich its heritage, and attract more students to come.

[related reading]

Four skills of coffee shop management

First, develop peripheral snacks and increase total consumption

Nowadays, coffee shops operate a wide range of products, including all kinds of hot and cold drinks, Chinese and Western dim sum, coffee noodles and coffee products. And other products have reached more than 100 kinds. It is not easy to pay for a restaurant by selling coffee alone. The combination of dim sum and simple meals should be strengthened to increase customer consumption.

Second, coffee beans stock instructions, how to maintain the freshness of coffee

Coffee operators should pay attention to the problem of inventory and purchase raw materials or surrounding products on the principle of running out in a short period of time. When selling coffee beans to customers, you should ask the customer about the possible use date and do not sell poor quality coffee beans to customers, so as to enhance customers' confidence in the products and trust in your store.

If customers especially like a certain type of coffee beans, if they come to the store regularly, the number will be easy to control. if they come to the store from time to time, they can ask them to inform the shop owner in advance (make an appointment). Coffee store owners can prepare this type of coffee beans in advance, so as to avoid a large stock of beans, maintain the fresh quality of coffee beans and meet the needs of customers.

Third, understand the profession, focus on can improve the service

Coffee operators should have a professional understanding of coffee. The content of staff education and training should include basic knowledge of coffee and related products and basic brewing skills, shop management and operation process, implementation of practical practice, staff report filling and basic etiquette, etc.

We suggest that coffee shop operators should always think about developing different coffee formulations, cooking techniques, improving service quality and developing new peripheral products to add performance. what is more important is how to create goods to maximize the added value and transform into coffee shops with a special and unique style in order to remain invincible in the future coffee market.

Fourth, cafes are not cafes to create an interactive environment

Don't let the coffee shop you run is just a coffee shop, let it also become a good place for the owner to communicate with the guests.

Many cafes provide food products so that guests can enjoy delicious coffee drinks after a meal, adding value and revenue. In addition, it should be combined with other elements to make the store full of bookish and artistic flavor, and then enhance the sense of value of consumption in the cafe, and become a good place for spiritual exchange and interaction between shopkeepers and guests.

For example, there is a cafe with many paintings and photographic works on its wall. These works are provided by artists, and customers can buy them back if they like. Their creativity allows guests to enjoy the atmosphere of art and culture while eating. It also allows the shop owner to display a continuous stream of works of art and culture alternately without paying half a dime. At the same time, it also provides a source of interaction and income between artists and cafes.

Humanized design and considerate service are very important aspects of coffee shop management. Cafes need to be run with heart. I hope it will be helpful to the people who open the coffee shop.