Barista: How many patterns do you have to pull to get a high salary?

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Recently, a little friend, who had been following the editor for a long time, came to ask the editor, "Editor, my salary here is too low. I want to change jobs. I have learned to pull N flower patterns. How much can I get if I go outside?"

I can't help but stop talking for a moment, and I don't know how to respond to this "straightforward" young man. But the little friend has the spirit of perseverance, or insists on asking: "then how many flower patterns do I have to pull before I can get a high salary?"

Should pull flowers be linked to salary? I think you're giving me a hard time, Fat Tiger.

Indeed, pulling flowers is a skill that requires a lot of time and resources. It's hard to learn, and the threshold for practice is frighteningly high-at least an Italian coffee maker, and even a low-end one can't afford to play. To practice pulling flowers is to burn money, pour milk on one hand and coffee beans on the other. At the same time, we also pay great attention to talent, keep our hands steady, be careful, and be bold enough. People like Xiaobian who are born to shake their hands for so long can only shake out a crooked heart. So the editor has always thought that people who can pull flowers are very good.

But if you ask if you can get a high salary if you are good at pulling flowers. The editor can only say that you may have chosen the wrong career. After all, there are still many people who are good at pulling flowers, but not many baristas can get high jobs. The reason is simple: returning to the market level, whether a job can get a high salary depends to a large extent on whether it can create corresponding real value. To put it simply, you are very good at flower drawing, but can such a strong degree help your store to improve the profit value of the corresponding degree? Your flower pull is very beautiful, and then will the number of guests increase?

Yes, you can pull roses, swans and sika deer, and a beautiful latte will naturally be much more eye-catching and attractive than the crooked heart of the editor. But what if it is compared to a novice who has normally received vocational skills training in stores? From never pulling to heart-shaped, you can add 50 points to a cup of coffee, from heart-shaped to tulips, and another 30 points, but from 3 layers of tulips to 6 layers of tulips, you may only add 10 points. But the time and energy you spend from layer 3 to layer 6 far exceeds the benefit ratio.

You can pull flowers, or even very much, but for your boss, it is nothing more than saving a lot of money on training new people. But if the cost of training newcomers is given to another newcomer, can you also learn to pull a good-looking heart? To train a newcomer will never come to the meeting, it should not be too difficult to pull out a good-looking heart from the fact that it is not very good. So, can the extra value created by your six-layer tulips, coupled with the training costs you save, be worth your higher salary?

Or art is priceless, and the editor has no intention of belittling the technical content and artistic value of pull flowers. However, when we return to the business itself, the technical content and difficulty are not necessarily proportional to the income, but the creation of value and income are often proportional. People who can slaughter dragons may not earn as much as pig butchers.

Or to put it this way, if you look at the large and small flower-pulling competitions in the world, after those flower-pulling champions have achieved success, they often choose to develop in other directions, either opening their own shop or doing training, and rarely stay at the bar to continue to be responsible for production. it is because the added value of the flower to the coffee product exists in the "ceiling". The technology of flower drawing has been improved to a certain extent, and the benefit ratio of relying solely on selling coffee is more limited than other ways.

How can a barista get a high salary?

On the other hand, what skills should allow you to get a higher salary? From the editor's point of view, it is sales and management skills.

To put it simply, management skills are skills that integrate and allocate resources to make stores make more money, so of course they are more valuable skills. But this skill usually depends on talent and opportunity, and it takes time to "endure" it, but it can't be said that early preparation is useless.

Another skill that can improve your income more directly is sales. In particular, it sells products that do not sell well, but with high profits, or products that show brand strength but are not easy to sell. Why would you say that? Because most of the best-selling products are based on consumers' understanding of the brand or the product itself, people who like lattes will still order lattes, and it doesn't matter who does it (jujube pills are eaten in stores that are too far away).

Those products that are not easy to sell are often because of low performance-to-price ratio, but low performance-to-price ratio, just because the value of the product can not be highlighted, does not mean it is not good. There are flesh-and-blood stories behind a good cup of coffee worth selling at a high price. These stories are added value, that is, premium. How to render these stories to consumers and convey the real value of the product? consumers give up the narrow definition of "performance-to-price ratio", which has something to do with the introduction of baristas. In this case, baristas need not only eloquence, recognition of the product, but also the courage to be rejected.

When the barista completes the transaction, it can naturally produce a high degree of value, whether it is the brand recognition of consumers, but also increases the turnover of unsalable products in the store, and most importantly: the real revenue in the store increases. Baristas can have more room to negotiate with the boss.

Anyway! Every barista has experienced a long and hard way to learn, a love, a leaf, a swan, a string of hearts. Just for the delight of customers, the latte, which seems to be casually twisted, is groped out after hundreds of failures without giving up. Although the salary is generally low and the work is busy, baristas are still happy to pick up the cups left by their customers, because an empty cup means that a good taste journey has been completed here. And this is the proudest moment for a barista.

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