What threshold do you have to cross if you want to be a boutique coffee shop?

With the change of the external economic environment such as inflation, the cost of materials and labor continues to rise, especially the sharp increase in the geographical cost (rent) of cities such as Guangsha in the north. Cafes will usher in a reshuffle period-the establishment and operation of cafes increasingly need the industry professionalism of investors and the rationality of investment.

Of course, everything has two sides. With the participation of more and more large coffee institutions, the awareness of coffee and cafes has also increased rapidly among the public. According to the coffee consumption market gradually tends to industry standardization, the concept of knowledge consumption and quality consumption gradually occupy the upper hand, it can be predicted that in three to four years, boutique (quality) coffee shops will gradually occupy the market. At this stage, individuals or institutions who want to invest in the coffee shop industry should not only pay attention to immediate survival, but also pay attention to coffee quality and baristas' skills.

However, it is not easy to specialize in a cafe. Let's take a look at the problems that investors have to solve.

First, investors in small and medium-sized cafes (about 200 square meters or less) do not have rich professional knowledge and coffee skills, and most think that the problem can be solved by hiring a so-called "coffee shop manager". Unable to control the business status of the whole store, unable to adjust the business decision in time.

Second, the boss is not good at financial management. Individual bosses seem to be very frugal, but they often "pick sesame seeds and lose watermelons". They save money, but their quality comes down. Everything comes first in cost control, and coffee and beans choose the cheapest accessories in the wholesale market. The result can be imagined. I guess I can't even drink the coffee, but I don't know how to die in the end.

Third, drift with the tide. We found that during the start-up and preparatory period, almost all shop owners were able to "humbly learn from their predecessors" because they really did not understand and were thoroughly "laymen", so they were eager to get professional guidance. Once they have entered the stage of operation and management, individual bosses are gradually assimilated by the market. "other people are doing a booming coffee business with a packet of 30 or 40 yuan, so why do I have to use high-cost good coffee? when will my investment come back?" so the experiences and lessons bought by hundreds of thousands or millions of others were completely successfully copied by him.