What coffee professional knowledge can a professional coffee shop manager have to open a shop?

A few days ago, a mother came to the store for coffee. She was not a regular customer. She asked me some questions about coffee. After chatting for a while, I asked her directly [do you want to open a coffee shop?] She hesitated for a moment and said, "Yes! Recently, I saw a storefront, which was not bad. I wanted to open a coffee shop to take care of my son, so that I wouldn't wander around all day.]

[great mother!] I thought to myself, I have come across this kind of example several times. Some mothers open a coffee shop because their children can't find a good job. Some mothers open a coffee shop for fear that their children will learn bad when they work in the coffee shop. Some mothers want to realize their dreams. The whole family mobilized to open a coffee shop.

However, in the end, it is the great mother who is busy, busy in and out of the store, and the children either become young masters, or go out early and return home late.

Can you open a coffee shop if you like coffee and can make coffee?

There is a family, four sisters, a mother and a brother, who have been drinking coffee in the shop for seven or eight years. When the industry is in the doldrums, the collective unemployment is unexpectedly inexplicable. After shaking for two or three months, one day, the mother suddenly suggested, "Why don't we open a coffee shop?" At present, there was no objection and all applauded.

And then disappeared for months.

Half a year later. The eldest sister appeared first, then the second sister, then the younger sister, and finally the younger brother also appeared. The younger brother said, "I haven't had a good coffee for a long time." I asked the eldest sister what was wrong with the coffee shop, and the eldest sister said. "from morning to night, I was so tired that I panicked and got less money, leaving my mother and third sister to do it, and we quit.]

Many people think that if they can stir-fry and cook, they can open a restaurant and a coffee shop if they can make coffee. First of all, you should know that hobbies and careers are completely different things.

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Is it the same as making one cup of coffee and ten cups?

I have a friend who usually likes to make some pastries, cakes and so on. He also goes to the baking classroom to learn some skills. He always thought that it was not difficult to make pastry cakes, until one day, she knew a cake maker and after a tour of his factory, she seldom mentioned such things as how to make the cake and so on.

One day she said it herself, she said; [making one cake at a time and ten cakes at a time are completely different things. Compared with them, I will be like a child's thing.]

Just like so many laboratories, some new technologies are released every year, but there is no further information, or even stillborn. Why? The vast majority is because it is unable to mass production, or does not have the value of mass production, that is to say, the vast majority of things made by the laboratory do not have the value of commercialization and mass production.

When we talk about how to make coffee, we fall into a trap because we don't know what we're talking about. We think that making [one] coffee is the same as making [ten] cups of coffee. Do you think it's the same?

Can you make money if you are professional enough?

I also have a friend who opened a car wash center with a group of friends a few years ago, specializing in car washing, not cosmetology. It costs 100 yuan to wash a car and 200 yuan to wax, but it ends in less than half a year. You think there's no one to wash the car? Wrong! They have to make an appointment to wash the car a month after opening, and wait until a week later, which sounds like an exaggeration, doesn't it? Are these people out of their heads? Someone did a simple car beauty for 200 yuan, but it cost 300 yuan to wash and wax the car. Still rushing to wash it?

But do you know? My friends are all car slaves. They wash customers' cars by washing their own cars, including the seams of the dashboard, air conditioning vents and roofs, and all use cotton swabs or fine needle cloth strips to remove dust. Three people who wash cars can only do five cars a day, including waxing. In the end, they found that even if they charged another 100 yuan per car, it would not necessarily come, so under physical stress, they finally closed the car wash center.

Do you understand what I mean? Specialization represents quality and commercialization represents quantity. Specialization and commercialization are a fragile balance bar, not a simple multiple choice question. Blindly high-quality, professional, or blindly commercialized, template, halfway will inevitably encounter setbacks, can not go to the end.

Is it the same to give it to yourself and to the guests?

There are some people who know that the coffee they usually brew is not bad at all, but they always don't get good reviews when they open a shop. Why?

When you make yourself a cup of coffee, take siphon coffee as an example, you can say in your spare time that the water cannot boil, the coffee powder should not be ground until the pot is inserted, and the coffee powder must be stirred with a cross and boiled for 50 seconds. when cooking, you have to pour out the bottom water of the pot, and so on. When you make a cup of coffee for yourself, you have plenty of time! But what do you do when you have ten different cups of coffee waiting in line for you to cook? I'm not saying that those movements are unimportant. I mean, when you cook ten cups, can each cup meet the requirement of cooking one cup? Can it be done in the shortest possible time? If it takes 5 minutes to cook one cup, how long will it take you to cook ten cups? It's not 50 minutes, is it?

If you think about it for yourself, do you have the same mindset and focus as you make coffee for yourself and for others?

Professional configuration, but can not make professional coffee

Many "boutique", "professional", in fact, are fake "professional", because many people only keep the best for themselves! As for consumers, who cares, they don't understand anyway.

Many people think that the specialty of the cafe is a lot of equipment, the machine is very large, the equipment is full, the service is very friendly, and it makes sense to talk about coffee. But the coffee he brewed is always not as wonderful as the coffee he said.

This major is an empty shell major. A profession built up with money. This major is most common in chain stores. The same stereotyped words are as old-fashioned as the coffee book that has been sold for 30 or 40 years.

This major is a major that only wants to make money, not a coffee major.

But who doesn't want to make money? don't you want to make money by opening a shop and doing business? But many people always regard opening a coffee shop as if they are living at home. As soon as the pots and pans are set up, they shout twice, and then they start to do it. And? Since it is a family, of course we should be ready to close the stall at any time!

The manager of a coffee shop told himself

In the first six months of opening the store, I tried to assume the position of store manager, and I more or less had a lot of basic understanding of the operation of a store. After that, it is more as a barista to observe the operation of the two stores and the work of the manager from the side. Also because of such an opportunity, I saw many problems that were easy to be overlooked during my previous tenure.

Most of the coffee shop managers I see are highly skilled people who can make a delightful cup of coffee and win the favor of many customers and owners, but know little about the financial situation of the store. I saw a picture like this at the beginning of my coffee training:

At that time, I probably just needed to pay attention to product quality and technical knowledge, but this picture was extremely impressive to me.

Now my understanding of it may be:

Barista: product quality, skills and knowledge

Boss: operating efficiency and financial status

Store manager: operating efficiency, financial status, product quality, skills and knowledge

Why do I say that the manager needs to cover these four sides?

Ex.: the store manager needs to improve operational efficiency and be familiar with the requirements and skills of the product.

The financial situation is nothing more than to increase revenue and reduce expenditure, which is also closely related to the coffee operation and the materials needed for production.

These four sides are more like the four sides of a barrel, which carries in-store profits. The lack of one side is not allowed, regardless of the order, the opportunity points in the store will certainly be reflected in the deficiency of these four sides of the manager.

Here are some qualities and skills that I think a store manager must possess:

Leadership-set the goal of a team, improve the overall team capacity, and lead by example.

1. Be able to keep calm in the event of an emergency and set a positive example for your partners.

two。 Be able to make some action plans (e. G. single product sales, cake sales) to achieve the goals and expectations given by the boss.

3. Be able to appoint competent staff to complete the work (tracking and guidance are essential in this link)

4. Constantly review the in-store environment and operating objectives, be able to understand the problems, find the corresponding opportunities, and provide training and guidance to the store partners.

Planning and execution-develop business plan for the team, manage and implement it, and be able to evaluate the results accordingly

1. Monitor and manage the staff establishment in the store, do a good job in partner career planning and talent recruitment, so as to meet and maintain the operational needs of the store.

two。 Can develop some handover communication tools, use judgment to regularly screen the communication information of the team in the store, and communicate clearly and clearly.

Business needs-understand the business needs of customers and the community where the store is located through customer feedback

1. Use ditch operation tools to make plans. (shift schedule, monthly operation report, quarterly operation review, inventory management)

two。 Use external resources to support in-store operations and implement regional and regional activities. (manpower reserve, marketing, owner activities)

3. Use some information tools (Wechat, Weibo, Dianping, customer complaint messages) to analyze store performance trends and existing problems.

Staff development / team building-provide guidance, feedback and development opportunities for small partners to build an efficient team

1. Understand the partner's motivation, needs and concerns, establish and maintain a positive relationship with the in-store team

two。 Ensure that partners are law-abiding and aware of operational requirements

3. Set an example and constantly improve your coffee skills and share them in a timely manner.

4. Encourage and motivate team members to achieve performance goals.

5. Use and demonstrate management and practice to create a working environment of mutual respect

Among the above requirements, there will be more or less the shadow of Starbucks management, but through some practice and observation, I think these points are essential for the store manager.

The most basic requirements and professional quality of the coffee shop manager

1, the representative of the company's business store, from the moment you become the store manager, you are no longer an ordinary employee, you represent the overall image of the company, you are the representative of the company's business store, you must stand on the standpoint of the company and strengthen the management. to achieve the goal of operating efficiency of the company.

2. The implementer of the turnover target the storefront you manage must be profitable to prove your value, and in the process of achieving the goal, your management and setting an example will be extremely important, so, 50% of the turnover target depends on the excellent performance of your individual.

3. The commander of a small business store is also a collective, and there must be a commander, that is, you, you should not only give full play to your talents, but also bear the responsibility of directing other employees-- to help every employee give full play to his talents. you must influence your employees with your actions and thoughts, rather than letting them influence your judgment and thinking.

A coffee shop manager prepared in advance.

You can start with the quality service, training, store image and so on.

Coffee shop plan must be based on the actual situation, to consider coordination and cooperation with other departments. Can be specifically implemented and implemented. To run a coffee shop well, the manager makes the following seven plans every month:

(1) turnover plan. That is, the goal in terms of turnover, that is, the business target that the coffee shop should achieve within a certain date (in months). This goal should be determined according to different times, seasons, market conditions, the turnover achieved in the past and the business strategy, direction, marketing plan and price situation adopted in the future.

(2) Commodity plan. That is, in order to achieve the above operating income plan to determine how much revenue each product should achieve, and then formulate which products to re-launch.

(3) purchase plan. According to the above-mentioned commodity plan, in order to make effective use of procurement funds and achieve a balance in the composition of goods, the actual procurement must be arranged according to the set type and quantity of goods.

(4) sales promotion plan. The coffee shop is open on a designated basis. But we can't wait for the guests to come. We must adopt the method of active promotion and take the initiative to think about how to attract customers to come to the store. Therefore, we must increase the intensity of advertising, publicity can be achieved by using posters, flyers, mail letters and other media, in addition, we can also use friendship books, greeting cards, greeting phone calls and other ways to strengthen contact with customers. It is also possible to choose a good time to hold some promotional conferences, exhibitions, receptions and so on.

(5) Human resources planning. In order to achieve the set business goals, the store manager must make a good human resources plan, including recruitment, selection, training, assessment and other personnel plans. To achieve the suitability of things and people, that is, "the right person in the right position", give full play to the role of people, and constantly improve the comprehensive quality of all personnel.

(6) funding plan. The distribution of operating funds is the key work of management. Usually, the operating expenses of the whole coffee shop can be divided into personnel expenses (salary, meals, bonuses, etc.), administrative expenses (taxes, management fees, etc.), equipment expenses (repairs, rent, etc.), maintenance expenses (utilities, consumables, miscellaneous expenses, etc.). It can also be divided into fixed cost and variable cost according to its nature.

(7) Financial plan. The manager of the coffee shop should have a complete plan for the income and expenditure of the funds, so that the funds can be allocated and used reasonably, and the management and control can be strengthened according to the income and expenditure statement.

The specific job of a coffee shop manager:

1. Understand the business policy of the brand and implement the sales strategy according to the characteristics and style of the brand.

2. Abide by the regulations of the company, carry out the instructions of the superior, and complete the tasks assigned by the company.

3. Be responsible for managing the daily work of the coffee shop, supervise and assess the performance of the waiters, reflect the staff dynamics in time, and train the service staff.

4. Responsible for the accuracy of inventory, account book production and handover.

5. Responsible for the replenishment and display of goods in the store.

6. Assist the supervisor to deal with and improve the operation of the coffee shop.

7. Assist the supervisor to communicate and coordinate with the shopping mall.

8. Provide public relations promotion activities of surrounding brands on a regular basis as required.

9. Know the sales situation of the competitors around you, register and provide daily in-store traffic information.

10. Stimulate the staff's enthusiasm for work and adjust the warm atmosphere of the coffee shop.

The focus of the store manager's work:

As a responsible store manager, we should pay attention to the details of our daily work. Store operation is usually divided into three periods.

Before business:

1. Go ahead, turn on the electrical appliances and lighting equipment.

2. Lead the shop assistant to clean the store.

3. Hold a morning meeting:

① company policy and the day's business activities of the announcement and communication.

② the day before yesterday's business situation analysis, performance review.

③ trains new employees and exchanges successful work skills.

④ stimulates enthusiasm for work and morale of employees.

4. Count the petty cash.

5. Check the business report of the day before yesterday and send the company.

In business:

1. Check the appearance of the waiter, tidy up the work clothes and wear the work card.

2. The manager of the coffee shop needs to supervise the cashier's work and grasp the sales situation.

3. Control electrical appliances and speaker equipment.

4. Prepare wrapping paper and bags for use at any time.

5. Keep the coffee shop and warehouse clean and tidy.

6. timely change the display of window products, and the display of goods on sale.

7. Pay attention to people acting suspiciously to prevent the loss of goods and accidents.

8. Take the initiative to help customers solve problems in the process of consumption in a timely manner.

9. Collect market information and do sales analysis.

10. Sort out the company documents and notices, and make preparations for the promotion before and after the end of the promotion.

After business:

1. Check the accounts and goods and fill in the business report for the day.

2. Check the business expenses and keep them properly. Keep the petty cash.

3. Check whether the electrical equipment is turned off. Put an end to fire hazards.

4. The store checks whether the doors and windows are closed. Is there anyone else in the store?

Personnel:

1. Have the right to participate in the primary selection for the recruitment and employment of business personnel

2. Have the right to reward and punish employees.

3. Have the right to dismiss employees who do not meet the requirements of the company or perform badly.

4. Have the right to put forward opinions on transfer, promotion, demotion and dismissal according to employee performance.

5. Have the right to check and evaluate the daily work performance of employees.

6. Have the right to rule on emergencies in the store.

In terms of goods:

1. Have the right to make comments and suggestions on the distribution of the company.

2. Have the right to reject goods with quality problems.

3. Have the right to decide the distribution of goods in the store.

Photo: the manager of a coffee shop in England

So,

The mission of the store manager

There is a long way to go!