The biggest problem in coffee shop operation is not coffee management.

In the past few days, I met several cadets who had been trained in coffee, and they happened to be a group of friends who learned to open a shop before the 2008 Beijing Olympic Games. It has been only two years since 2008, but they all seem to have been apart for many years, talking about the ups and downs of their respective cafes, with a lot of experience and lessons. but coincidentally, they point to the core issues of operation and management-- setting rules, grasping implementation, managing personnel, doing training, talking about service, managing processes, reducing costs, and promoting revenue, these are the keys, and coffee itself should not be in the top 10. We have been engaged in the management of front-line cafes for many years, and we are very close to the students.

In the final analysis, a cafe is an open and profitable dining and leisure place, not a private clubhouse or private living room. Every element, including coffee, is an organic part of the cafe. It is one of the elements that make up the complete experience of consumers, but not all.

We have been emphasizing coffee and pursuing good coffee every day, but we must consider it carefully on the balance of business operation, fully considering the surrounding target customer base, innate passenger flow, cost-effective, human capital investment and other factors, to grasp the right balance. And this "degree" is the skill of the operator. When studying abroad, a Starbucks executive once said that I can't remember the original words. We are in the coffee business, not simple coffee enthusiasts. This sentence makes sense in a sense, at least according to the data samples we have, coffee enthusiasts, baristas and other coffee professionals have a much lower success rate than those who do not understand coffee but understand food management. Perhaps, each of us shop owners should constantly ponder this phrase to "fine-tune" their own direction.

In addition, cafes need a set of standardized and flexible food and beverage production system, and coffee is only a part of it at best.

Finally, I would like to say that it is better to open a joint venture with a coffee-savvy barista than a MBA, of course, provided that the partner likes the atmosphere of the cafe, and if he has the possibility of falling in love with coffee, it would be best.