Cafes can be found everywhere for half a year, but no one can see the reasons for their failure.

When it comes to opening a coffee shop, it is almost an idea that most young people have had nowadays. Sitting in someone else's coffee shop, imagine opening a coffee shop, playing your favorite music, making coffee, chatting with different guests every day. It feels good when you think about it!

suddenly! There was a saying in my ear, "Oh, I heard that xxx Cafe is going to be sold. It's only been open for half a year."

Whenever I plan to open a coffee shop, do I feel disappointed or even a little unlucky to hear these discussions? But perhaps, in these discussions, God is also advising you to open a shop carefully.

Do you think that people who fail to open a store fail only because they don't rent the right place / at the wrong time? Not renting the right place is indeed one of the reasons why many people fail to open a shop, but it is not the whole reason. Whether before the epidemic or now, the reason why coffee shops can not continue seems to be the problem of the times, in fact, it is still inseparable from the lack of adequate planning and preparation for the present and future of coffee shops.

It's easy to open a coffee shop, but it's not easy to "survive" and make money, and it's not easy to make a lot of money just by opening a coffee shop. Opening a coffee shop is like opening a company, it is a business activity, and its purpose is to make a profit. If it is because you think the coffee shop can lead a relaxed and comfortable life, then really do not open it, whether it is hard-earned savings or parents, are hard-won.

Coffee shop's profitability runs through the coffee shop's preparation, daily operation, service level, innovation ability and so on. Nothing is so simple on the surface, and each coffee shop has its own difficult business. Many failed coffee shops are because the manager only sees the present and does not see the future, and suddenly makes the positioning and input cost of his coffee shop too high, which is unbearable when it comes to the beginning of operation.

Therefore, in the whole process of planning, we must do what we can! Their own capital budget should not only meet the shop rent deposit, (transfer fee), decoration costs, equipment costs, raw material costs, but also set aside more than 6 months of operating funds (rent + labor (even if you have to count labor) + water and electricity expenses, etc.).

If you are a partner who has just started a business, in the absence of any business experience, the first thing to think about is not how much literature and art the coffee shop will have after it opens, but how to keep the coffee shop operating without losing money. If you want to make the coffee shop brand bigger, you should control the cost in the first place, and when the store really makes money and the store brand is a little well-known, you should do further expansion.

Here are the most common reasons why many coffee shops go down for half a year:

"from the very beginning, the store was opened in a prosperous place."

"of course, the flow of important people is to choose a prosperous place!" But for a new independent coffee shop, there are not many attractions even in bustling neighborhoods. The prices of coffee shops set up in busy areas are usually not low. As a new store, the price is not low, what can be used to persuade consumers to come in and spend? If so, will these consumers be customers who often buy again?

Therefore, it is suggested that the place to rent the shop at the beginning does not have to be on the busy street, but can choose to be close to the office building but not too far away from the busy area. Rents for community stores are much lower than those in high-flow areas, while people in prosperous areas nearby have more exposure when they use software to search for food or the surrounding area.

The area of the shop does not need to be too large, the community shop + takeout can meet the needs of a small number of guests for space and boutique coffee, and there is no lack of attention and consumption of public consumers. Under the epidemic, coffee shops need to be "small and efficient". At the same time, they need perfect standardized operation procedures to improve the efficiency of issuing orders, which can not only reduce operational pressure, but also have stronger anti-risk ability.

"the cost of decoration is too high"

Unless you are in the relevant industry, startups do not recommend excessive pursuit of online celebrity trends, not only easily out of date, but also fail to inspire consumers to sign in because they have a similar style to other coffee shops.

If you are not sure enough, you can save on decoration. If it is a 30-40-square-meter coffee shop, the decoration cost is controlled at 30-40 thousand (not counting the equipment here). It is not necessary to invest a large cost in decoration, so that the basic things are installed first. so that guests can have a comfortable and clean environmental experience, and after slowly operating, it is not too late to increase where there are deficiencies.

"too much equipment investment"

Don't feel embarrassed to open a coffee shop without EK and hot mom. It's not only expensive coffee machines that can make good coffee. Whether the product tastes good or not depends on the quality of the coffee beans and the barista's technology, so only the right ones are chosen on the coffee equipment, not the expensive ones. The price of a hot mom / ek can decorate a good-looking coffee shop. If the price of a cup of coffee is 25-30, how many cups of coffee do you have to sell to earn the equipment money back?

"blindly pursue high-quality coffee, but do not have the correct understanding of fine coffee."

Boutique coffee is defined as the need to maintain the highest quality at every step of the process, from choosing raw beans to presenting them to consumers. In addition to the quality of the coffee beans themselves, roasters and brewers should know enough about the coffee beans themselves in order to extract the reasonable taste of the coffee beans in an appropriate way and show the characteristic flavor of the coffee producing areas.

Coffee beans are not the more expensive the better. Many coffee beans, which people think are very common, also have their luminous features. It is not only expensive beans that can be extracted by hand to be called fine coffee. Italian coffee and creative coffee can also be called boutique coffee when baristas have a full understanding and innovation of coffee beans and brewing principles.

"too much personality, no service."

Do not think that the service is "humble", can let the guests "gain an inch" behavior. After all, although the difficult thing in the world is to get the other person to willingly pay for your service, whether it is worth the cost that everyone has to pay.

No matter what your personality, serving guests is the most basic principle is warm and generous, can really make the guests convinced. I believe that no matter which line, the service is to determine whether a store, a company, a brand can survive forever.

"the quality of the product is not proportional to the price."

Yes, it is impossible to stabilize the quality of every cup of coffee, but the high price is the reason why many coffee shops are unable to allow customers to reorder. You don't need the best and most expensive beans, but make sure every cup of coffee is stable and affordable. Product word-of-mouth is the key to whether the brand can last forever!

"do not serve takeout, because it will lower the quality of your products."

In this era when most people want to deliver coffee without going out, how much brand exposure can there be without takeout, and how many people will really walk into a brand-new coffee shop without any reason? Although the takeout platform takes a high commission, it is more effective than spending money on advertising. When the weather is bad, for the new coffee shop, the role of the takeout platform is very important.

Product quality after a round of bumps, the quality is certainly not good at the scene, but there will not be a big gap, consumers who can order take-out coffee are also aware of this. If you are worried that the flavor of hand-brewed coffee will change, you will only make espresso and cold-extracted coffee, which will not change the flavor because of a small change in temperature.

Although the threshold for opening a coffee shop is low, it is highly challenging to operate. As long as it is a business, you need to change your mind in order to operate for a long time. Impulse is always the devil, and only with good planning can you run a coffee shop well.

Photo Source: Internet

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