Coffee shop management experience! 7 rules that must be known for coffee shop operation in 2018!

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Run a coffee shop _ open a coffee shop _ let you know the coffee shop design and how much does it cost to open a coffee shop

With the change of times, the popularity of the market and economic development have increasingly moved towards the fine service industry. however, according to statistics, the proportion of college graduates who want to open coffee shops is as high as 50%. That means coffee shops have become one of the hot economic industries.

However, with the emergence of so many coffee shops, how on earth should they be run? In order to make your coffee shop more outstanding than others, and even create good results, this is also a challenge to your competitiveness in society. Now let's take a look at the seven principles that you must know about coffee shop operation. It also allows you to prepare more accurate information than others before you run a coffee shop.

2018 Coffee shop operating guidelines 1: Reserve a back road

Running a restaurant is bound to face the risk of failure. If the operation is still not going well for a year, you should be prepared to close the business at any time and sell all the kitchen equipment: most kitchen equipment can only be leased for a period of one year at the beginning.

After 1 year, it is never too late to buy after the business is on track, so the cash flow will be more stable.

As there are not a small number of people who have failed in the catering industry, we can see many ancient goods in circulation on the market, and cheap equipment can be purchased through auctions and other channels.

2018 Coffee shop operating guidelines 2: location determines everything

It's not easy to be lucky to find something great.

However, it is recommended that if possible, it is best to open a store near Starbucks: because Starbucks must have put a lot of effort into market research, such regional cafes will not compete with each other for business.

There is no need to find an empty storefront, but it is suggested to find a storefront that is not regularly cleaned and maintained (indicating that the shopkeeper does not have the drive to do business) to buy it. It would be better if the store was originally a restaurant, which would save a lot of investment in kitchen equipment at the beginning of the store.

2018 coffee shop operating guidelines 3: find a fixed source of 200 customers

For a regional cafe, as long as it has 200 regular guests, it can operate smoothly. As early as the stage of site search, you should grasp the local characteristics and think about the unique concept of "Niche". However, you can't be too persistent.

After opening a store, you must listen to the voice of the customer and slowly correct the direction.

From the way of greeting to the design of napkins and other details, should be integrated into the concept of coffee shop. Of course, if the characteristics of the shop owner do not accord with the owner's own personality, it will not give people an overall sense of management, and it will be difficult to succeed.

2018 Coffee shop operating guidelines 4: design "team"

In addition to the original in-store customers, the customers who can bring the most revenue to the coffee shop are the take-out customers. For this type of take-out guests: please put sugar and cream near the door of the store.

The line can be designed to line up along the bar or shelf, rather than at a right angle facing the cashier, in order to "let guests see the menu while waiting, and try to avoid letting guests come to the cashier to think about what they want."

Put the small items on the way of the line, so that guests can take the goods directly to the cashier to check out. This can not only lighten the cashier's burden, but also arouse customers' willingness to buy small items more easily.

(you can refer to the cashier practices of various convenience supermarkets in this section.)

2018 Coffee shop operating guidelines 5: baristas move within "2 steps"

Please remember: with every step the clerk moves, the delivery of goods slows down.

When designing the kitchen, please set the coffee maker within two steps of the barista.

Especially for popular goods, efforts must be made to arrange the location of the materials so that they can be made in the shortest possible time. For example, if the popular product is latte or cappuccino, put the milk in a place where you can get it as soon as you open the refrigerator, and the sink for cleaning the milk cup should not be too far from the coffee maker.

It is suggested that you can first grasp which popular product will be, and then design the kitchen and work line.

2018 Coffee shop operating guidelines 6: replace old goods with new ones

Please remember to make some changes often: if you stop changing, the popularity of the store will begin to decline.

However, change and "increase" are different-if you keep "increasing", the shop is likely to one day become a coffee shop with pizza and oil change.

When adding new items to the menu, be sure to replace the less marketable ones. Customers' preferences will change over time, as long as they can add and delete items over and over again, the menu in the store will be able to adapt to the changes of the times and bring customers a fresh desire to taste fresh again and again and feel the change carefully.

2018 Coffee shop operating guidelines 7: sell goods in small types and in large quantities

For example, it takes an hour to make a brownie from a baking pan, but if the portion is doubled, it only takes an hour and 10 minutes to bake. In other words, do not increase the variety of goods, but to create a "can sell more goods at a time" business model, you can efficiently expand the scale of business.

One of the most recommended methods is the chowder service: the overall cost can be reduced by making a large number of goods that are also sold in coffee shops and sending them to places designated by customers.

Coffee shop operation is not as difficult as you think, but there are guidelines that you must know. Prepare a coffee shop on the basis of these guidelines in order to reduce the time cost of your preparation before opening the shop.

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