Coffee review

The cafe in the new coffee era will be "unrecognizable". How to operate the cafe

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) In the eyes of Qi Ming, founder of Platinum Coffee College, 2010 was a turning point in the development of coffee shops in China. Since then, this business seems to be no longer good. Also during this period, some coffee practitioners will coffee and coffee shops mix up unclear, business loss

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

In the eyes of Qi Ming, founder of Platinum Coffee Academy, 2010 was a turning point in the development of coffee shops in China. Since then, the business seems to be no longer good. Also during this period, some coffee practitioners will coffee and coffee shop confusion, business lost the focus; Some do not have the ability to integrate resources, there is no background to implement dimension reduction; Some pay too much attention to competition, either blindly arrogant, or scared; Some disdain to study customers, spending time and energy on self-satisfaction rather than user pain points; Some are addicted to coffee, daily self-high, inertia, no innovation.

However, as Starbucks has created a three-tier store system and continuously guides consumption upgrading, as cross-border raids and dimensionality reduction attacks become the norm in the coffee industry, and as downgraded convenience stores grab market share and even become Starbucks 'most powerful rivals, the coffee industry is forced to evolve from a tactical era to a strategic era.

"In the past, coffee, whether selling equipment or opening a store, only need to do a good job in front of things, do a good job of management, open sources and reduce expenditure. But as the consumer market expands, the coffee industry has to look further, ten years, one year." During this period, the emergence of new coffeism will not be far off, Qi said, but the cafes of new coffeism may be "unrecognizable."

According to Qi Ming's analysis, coffee shops may become like this within five years: where in the city can open shops, how much money can be earned by opening shops, and how much return on investment can be calculated by big data. These accurate information can also be purchased directly. Based on this, the address suitable for opening shops in the city can be found; Coffee industry chain and related fields, such as coffee equipment manufacturers, raw material manufacturers, owners, design agencies, etc., through equity joint ventures, project cooperation and other ways crowdfunding to open shops, sharing income; Unmanned coffee shops are the main body and the offline entity of new coffee retail. Fully automatic coffee roasting, grinding, extraction and selling equipment will be widely popularized. Only a few spaces still need people's participation. The current barista profession will die out and coffee consultants will rise. Their main work is quality control, starting from coffee beans, coffee roasting, grinding, extraction... specifying technical solutions and constantly patrolling the shop for calibration. They will not be employed in a coffee shop. Coffee shops will eventually get rid of the pressure of social security for employees. In addition, the intersection area of coffee and coffee shop will be expanded, and the trend of industry integration is obvious. In the future, coffee shop or an Internet company can use Internet big data calculation to realize efficient service for a large number of users, from customer group management to thousands of people.

And how to cut into this new coffee era, Qi Ming suggested coffee practitioners, should pay attention to learning, to look at the industrial chain angle to formulate strategy in advance; Pay more attention to analyzing the evolution direction of the new generation of consumers, perceive the trend of consumption upgrading, and moderately catch up with its iteration speed; New entrants had better stay away from first-tier cities, avoid competition, look for "peach blossom source" in the third-and fourth-tier markets on the premise of survival, and at the same time embrace regular customers, integrate into the surrounding areas, start from small shops, and improve the efficiency of people; In addition, face value is justice, management or space, coffee must be first-class, food and beverage categories are complete, experience is the essence, human nature is also the business criteria.

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