How important is the basic training of employees? Why doesn't the coffee shop run well?

Why doesn't your coffee shop run well? Many cafe operators don't know how to do staff training.

Some coffee shops go down like this: business is bad, raw material costs are saved, layoffs and pay cuts, staff intensity goes up, wages go down, services can't keep up, and then a vicious circle.

To do a good job in staff training, from new employee induction, coffee business training to service training, value-added services (knowledge sharing, sharing cup), and so on, the training done by many stores still stays in the most basic product training.

The manager taught to make coffee, almost every day is to repeat the coffee, can produce is only the most basic job skills, basic service does not mean that it can bring revenue to the coffee shop.

Our boss's request is very simple, first of all, ask the new and old employees: read more! (the unity of knowledge and action is the mantra of the boss.)

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Another purpose of training baristas is to ensure the consistent service quality of baristas. Cafes mainly invest appropriate energy in training staff.

A lot of the work in coffee shops is repetitive, and the consistent quality of service is the top priority of this kind of work. If a customer visits your coffee shop again, it means that what he wants is the same as before. there is no doubt that it is important to meet the customer's need and there can be no surprises.

The training starts with a few small details:

1 the reception is not timely

When the customer enters the store, there is no welcome; when the customer is looking for a place, there is no guidance; the customer sits down and no one orders. Sit down for a long time no one to answer, the scene is very awkward. If it is a weekend afternoon, there are more people and there are not enough clerks in the small shop, it is understandable. So, if the customer leaves, you probably won't see it either.

At least a glass of water and a menu, at least a menu can be delayed for 10 minutes.

Coffee shops usually serve a glass of lemonade or plain boiled water first. Why would coffee shops do that?

Both coffee and tea contain dehydrated ingredients (caffeine and theophylline). Therefore, after drinking these drinks, you also need to replenish water. Coffee is exciting, even if there is a lack of water in the body. Therefore, drinking coffee to replenish water is good for your health.

The coffee shop chooses lemonade because of its appetizer, thirst and heat relieving effects.

Of course, if the coffee comes for tasting coffee, the coffee from different producing areas has different flavor, and the single product coffee of origin has different flavor, which is the charm that enables the coffee to develop continuously. Drinking water can clean the mouth and eliminate some taste interference.

Generally speaking, the coffee and boiled water served in the cafe are also the basic etiquette for drinking coffee.

2 ask a question and know nothing

Your shop recommends drinking rose summer, there are red mark, blue mark, green mark rose summer, then why is it called red mark, blue mark, green mark?

"Uh. Excuse me, I'll ask the store manager. " The scene was very awkward.

This is closely related to the awareness of training.

Coffee apprentices have a "thorough knowledge" of all the products in the store, and the manager should at least consider that when the apprentice does not understand, he can have a set of professional advice to the new barista.

Scenario 1:

Customer: what do you recommend here?

Barista: we have a special coffee here, such as Rose Summer, Blue Mountain and Ice drop Coffee.

Customer: what is Rose Summer?

Barista: rose summer is the name of a variety of coffee beans.

Customer: the menu has blue, red and green marks. What's the difference?

Blue standard, green standard, red standard rose summer is unique to the jadeite manor, the red standard is above 1600 meters above sea level, is competitive auction grade, there are parcels and online bidding beans, blue and green standards are about 1500 meters above sea level, do not participate in the bidding, the green mark is the jadeite manor private collection level, the quality is also good, rose summer is mainly floral, fruity.

(the language is simple and clear, just introduce it to the guests.)

(3) basic services: training health awareness

Why do coffee apprentices learn from cleaning toilets, sweeping the floor and washing cups to cultivate hygiene awareness

Dirty toilets are taboos, dirty floors are taboos, dirty cups are taboos, foreign objects are taboos, especially cafes with meals and cafes with desserts, one hair can directly fail. As long as it is not something that should be in this product, it is a foreign body.

Once the customer has proposed and confirmed, actively carry out the replacement, this is a good way to deal with things while taking into account the cost.

The products that need to be replaced are first made by the bar / kitchen, and after the new ones are brought up, the original ones are taken away from the customer's table, which will increase the customer's sense of trust and goodness.

4 value-added services: sharing knowledge, sharing cup

The success of a store, location is not the only important, it is only one of the best in the whole project, when your technical skills and commodity power or the core ideas of the store are strong enough to break away from the factors of location, it is also able to gain a firm foothold among many consumers and competitive brands.

Whether their own store service can take care of customers' experience, whether they can do everything with a sense of responsibility, share what they know about coffee, and the flavor, bitterness and thickness mentioned by barists. for fledgling coffee drinkers, it's like the language of another world. If you encounter coffee rookies, the language can be simpler and easier, for example, Mantenin tastes like herbs, or Yega tastes like citric acid, baristas can introduce to customers according to the taste characteristics of their own coffee. This is the beginning of communication.

Usually try different water temperature, different grinding degrees, different appliances bring the most suitable cooking parameters of this bean, analyze all the data, extract the coffee is another round of drinking, and finally summarize the parameters for customers' reference. Consumers come here to spend money, which means they trust your store. Only those consumers who have a "sense of trust" can try to understand this coffee and fall in love with "boutique coffee".

There is a very clean environment, which can be seen by passers-by walking outside, willing to step through strange doors and into the store, and then we can use service and friendly communication language to gain a sense of trust.

You can try to share an extra small cup of coffee with them and try to let him try different kinds of coffee, hoping that through comparison, they can choose the coffee that suits their taste.

I take the time to collect and sort out the study materials, and I want to have a strong self-study ability, and the rest will grope step by step according to the books and the video on the Internet, and drink one cup at a time. If you encounter anything you don't understand, you can go to the forum, post bar for help, go to the cafe to exchange experience, of course, go directly to the cafe to ask the "old driver", !

Confident and capable baristas and constant service quality can satisfy the customers of a coffee shop, and they will become loyal customers of the coffee shop. Good things will be found and recognized, even if your coffee is a little more expensive than others, but I believe most customers are still willing to spend money on high-quality products.