Do you make money by opening a coffee shop? The most basic requirements and professional quality of a coffee shop manager

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 just because you love coffee and know how to make coffee?

There is a family, four sisters, a mother, a brother, in the shop to drink coffee for seven or eight years, but also quite understand coffee. When the industry is in recession, there is an inexplicable collective unemployment. After two or three months of wandering, one day the mother suddenly suggested,"Why don't we open a coffee shop?" There was no objection. It was approved by a round of applause.

and then disappeared for months.

Half a year later. The elder sister appeared first, then the second sister, then the younger sister, and finally the younger brother appeared. The younger brother said,"I haven't had good coffee for a long time." I asked my elder sister what happened to the coffee shop. My elder sister said,"I was busy from morning to night. I was tired to death. I was bored. I couldn't get a few dollars. Mom and my third sister were left to do it. We quit."

Many people think that if you can cook, you can open a restaurant, and if you can make coffee, you can open a coffee shop. The first thing you need to know is that hobbies and careers are two completely different things.

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Is one cup of coffee the same as ten cups?

I have a friend, usually like to make some West Point, cake and the like, also go to the baking classroom class, learn some skills. He always thought it was easy to make pastries, until one day she met a cake maker and after a tour of his factory she rarely mentioned how to make cakes and so on.

One day she said it herself, she said,"Making one cake at a time and ten cakes at a time are two different things. Compared with what they know, what I know is like a child's toy---"

Just like many laboratories, new technologies are released every year, but they are delayed or even stillborn. Why? Most of them were because they could not be mass-produced or did not have the value of mass production. In other words, most of the things made in the laboratory did not have the value of commercialization and mass production.

When we talk about how coffee is to be brewed, we fall into a trap because we don't know that we're talking about how [one cup] of coffee is to be brewed, we think that brewing [one cup] of coffee is the same as brewing [ten cups]. You think it's the same?

Professional enough to make money?

I also have a friend, a few years ago and a group of friends opened a car wash center, specialized car wash, do not do beauty, wash a car to 100 yuan, waxing plus 200 yuan, the result less than half a year to end. You think nobody washes cars? Wrong! They have to book a car wash a month after they open, and a week after that. Sounds crazy, doesn't it? Are these people out of their minds? Simple car beauty 200 yuan someone did, light car wash waxing unexpectedly to 300 yuan! Why did he rush to wash it?

But you know what? My friends are car slaves. They wash the guest's car in the same way as they wash their own car. Even the seams of the dashboard, the air outlet and the roof are cleaned with cotton swabs or fine needle strips. Three people can only make five cars a day by washing the car alone, and only three cars can be made if waxing is included. Finally, they found that even if each car was charged another 100 yuan, they might not be able to draw it. Therefore, under the physical overload, they finally closed the car wash center.

You know what I mean? Specialization represents quality, commercialization represents quantity, specialization and commercialization is a fragile balance bar, not a simple multiple choice question. Blindly fine, professional, or blindly commercialized, template, to the midway will inevitably encounter setbacks, not to the end.

Is it the same to drink for yourself as to drink for guests?

There are some people, obviously their usual brew coffee is not bad, but open a shop but always get no good reviews. Why not?

When you make a cup of coffee for yourself, take siphon coffee as an example, you can say that the water cannot boil, the coffee powder should wait until the pot is inserted, the cross stirring method must be used when stirring, it must be boiled for 50 seconds, when it is cooked, the bottom water of the pot should be poured out first, and so on, many requirements, when you make a cup of coffee for yourself, you have more time! But now you have ten different cups of coffee waiting in line for you to brew, what do you do? I'm not saying that those movements aren't important. I'm saying that when you cook ten cups, can each cup meet the requirements of cooking one cup? Can it be done in the shortest possible time? If it takes five minutes to cook one cup, how long are you going to cook ten cups? Not 50 minutes?

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

Professional configuration, but not professional coffee

A lot of "fine","professional", in fact, are false "professional", because many people only keep the best for themselves! As for consumers, whatever, 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 kind, and the coffee is well spoken. But the coffee he brewed was never as divine as the coffee he spoke of.

This profession is an empty shell profession. Profession built with money. This specialty is most common in franchise stores. The same rhetoric, just like the coffee book that has been sold for 30 or 40 years.

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

But who doesn't want to make money? Isn't opening a shop and doing business just to make money? However, many people always regard opening a coffee shop as being a family, and the pots and pans are placed and shouted twice, and it is done. And then what? Since it was a house, of course, he had to be prepared to close the stall at any time!

A coffee shop manager's statement

In the first half year of the store, I tried to take on the position of store manager, and I had a lot of basic knowledge about the operation of a store more or less. After that, he was more of a barista, observing the business conditions of the two stores and the work of the store manager from the side. Also because of this opportunity, I saw many problems that were easy to ignore during my previous tenure.

Most of the coffee shop managers I saw were skilled people who could make a pleasant cup of coffee and win the favor of many customers and bosses, but they knew very little about the financial situation of the store. When I first started my coffee training, I saw this picture:

At that time, I probably just needed to pay attention to the quality of production and technical knowledge, but this picture impressed me extremely deeply.

Now my understanding of it might be:

Barista: Quality, Skill Knowledge

Boss: Operational efficiency Financial position

Store Manager: Operational efficiency Financial status Production quality, skill knowledge

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

Example: Store manager needs to improve operation efficiency, and needs to be familiar with production requirements and skills.

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

These four sides are more like the four sides of a barrel, which carries the profits of the store. One side could not be missing, regardless of the order. The opportunity points in the store would definitely be reflected in the short board of the store manager.

Here are some of the qualities and skills I think a manager must have:

Leadership-Set team goals, improve overall team capabilities, and lead by example.

1. Remain calm in unexpected situations and set a positive example for your friends

2. Ability to develop action plans (e.g., single item sales, cake sales) to achieve the goals and expectations given by the boss.

3. Ability to delegate work to competent employees (tracking and mentoring is essential)

4. Regularly review the store environment and operating objectives, identify problems, identify opportunities, train and guide store partners

Planning and execution-develop operational plans for the team, manage their execution, and evaluate results accordingly

1. Monitor and manage the staffing situation of the store, make career planning for partners and recruit talents to meet and maintain the operational needs of the store.

2. Ability to develop handover communication tools, use judgment to screen in-store team communication information regularly, communicate clearly and clearly.

Business needs-understand the business needs of customers and the communities in which the stores are located through customer feedback

1. Plan using trench tools. (shift schedule, monthly operation report, quarterly operation review, inventory management)

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

3. Use some information tools (WeChat, Weibo, public comments, guest complaints) to analyze store performance trends and existing problems.

Employee Development/Team Building-Provide mentoring, feedback, and development opportunities for small partners to build effective teams

1. Understand partner motivations, needs and concerns, build and maintain positive relationships with in-store teams

2. Ensure compliance and understanding of operational requirements

3. Lead by example and constantly improve 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 respectful working environment

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.

Basic Requirements and Professional Quality of Coffee Shop Leader

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, is the representative of the company's business store, you must stand in the company's position, strengthen management, to achieve the company's operating efficiency goals.

The store you manage must be profitable in order to prove your value, and in the process of achieving the goal, your management and example will be extremely important, so the realization of the turnover goal, 50% depends on your personal excellent performance.

A small business store is also a collective, there must be a commander, that is, you, you not only have to play their own talents, but also bear the responsibility of commanding other employees-to help each employee can play their talents, you must use their own actions, thoughts to influence employees, rather than let employees influence your judgment and thinking.

A coffee shop long prep.

You can start with employee quality service, training, store image, etc.

Coffee shop planning must be based on the actual situation, to consider coordination and cooperation with other departments. Only then can it be concretely implemented and implemented. To run a good coffee shop, the manager should make the following seven plans every month:

(1)Turnover plan. That is, the target to be achieved 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 time, season, market conditions, turnover achieved in the past, business strategy, direction, marketing plan and price situation in the future.

(2)Commodity plan. That is, in order to achieve the above-mentioned revenue, plan how much revenue to achieve for each product, and then plan which products to re-launch.

(3)Procurement plan. According to the above commodity plan, in order to make effective use of procurement funds and achieve a balanced commodity composition, actual procurement must be arranged according to the set commodity types and quantities.

(4)Sales promotion program. Coffee shops are open on a regular basis. But we can't wait for customers to come. We must take active promotion measures and take the initiative to think about how to attract customers to shop. Therefore, we must increase the intensity of advertising, publicity can be achieved by posters, leaflets, mail letters and other media, in addition to the use of friendship books, greeting cards, greeting telephone and other ways to strengthen contact with customers. Choose a good time to hold some promotional conferences, exhibitions, receptions and other ways can also be taken.

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

(6)Funding plan. Distribution of operating expenses is the key work of management. Generally, the operating expenses of a coffee shop can be divided into personnel expenses (salaries, board expenses, bonuses, etc.), administrative expenses (taxes, management expenses, etc.), equipment expenses (repair expenses, rent, etc.), and maintenance expenses (utilities, consumables, incidentals, etc.). It can also be divided into fixed costs and variable costs according to their nature.

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

A coffee shop manager's specific job:

1. Understand the brand's business policy, according to the brand's characteristics and style to implement sales strategy.

2. Abide by the company's regulations, implement superior instructions, complete the company assigned tasks.

3. Be responsible for managing the daily work of the cafe, supervising and evaluating the performance of the waiters, reflecting the staff dynamics in time, and training the service personnel.

4. Responsible for inventory, book making, handover accuracy.

5. Responsible for the store goods complement, merchandise display.

6. Assist supervisor to deal with problems related to improving cafe operation.

7. Assist supervisor to communicate and coordinate with department store.

8. Periodically and upon request, provide surrounding brand PR promotion activities.

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

10. Stimulate the enthusiasm of employees and adjust the warm atmosphere of the cafe.

Store Manager's Focus:

As a responsible store manager, he should pay attention to the details of his daily work. Store operations are usually divided into three periods.

Before Business:

1. Go ahead, turn on the appliances and lights.

2. Lead shop assistants to clean up shop.

3. Morning meetings:

① Announcement and communication of company policies and business activities of the day.

② Analysis of the business situation of the previous day and review of work performance.

Train new employees and exchange successful work skills.

④ Stimulate enthusiasm for work and encourage employee morale.

4. Count the reserves.

5. Check the business report of the previous day and send it to 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!