Five taboos to run a coffee shop

Bogey started business with good quality and low price, and later changed beyond recognition.

For the coffee shop, a good beginning is half the success, but if the coffee shop is to develop in an all-round way, it is even more important to ensure the long-term quality and reputation. A good start can attract customers well, but with the passage of time, if the prices and coffee quality at the beginning of business can not be well maintained, it is likely to cause the loss of customers, which is a problem that shopkeepers must consider.

Avoid false advertisements.

A good coffee shop is not boasted by the owner himself, but won the recognition of customers by virtue of high-quality coffee and service. The best way of advertising is the word of mouth of the customer, which is the reputation of the customer. Therefore, advertising can not be fraudulent, to truthfully show customers coffee culture and storefront culture. Only in this way can coffee shops stand up in the fierce market competition and go further and further.

Avoid the poor image of shop assistants.

The shop assistant is the forward position of direct contact with customers, which directly represents the image of the store, so the external image of the shop assistant will directly affect the development of the store. Clean and hygienic shop assistants can bring good performance and reputation to the storefront, and can constantly turn "first-time customers" into "repeat customers". As a store manager, we must do a good job in the hygiene work of the shop assistants. We should not let such a small problem affect the overall situation of the development of coffee shops.

Avoid disorganized logistics facilities.

While doing a good job of external work that can be seen by customers, we must also do a good job as the logistics of the internal civilization of the coffee shop. Only by making those invisible corners clean, can we really ensure the cleanliness and cleanliness of the coffee shop. This can not only make customers feel comfortable, but also let the shop staff develop a clean hygiene habit, which is more conducive to the operation and management of coffee shops.

Taboo "subject matter" on the idea of more, the characteristics of less effort.

At present, the coffee industry pays special attention to pattern renovation, and many customers also like to pay attention to all kinds of coffee. But for a storefront with a real coffee culture, what we really need to do is to do a good job in our own coffee culture, make our storefront have more cultural characteristics, and seek development in the characteristics.