How to draw up a business plan for the operation of boutique cafes

For coffee shop operators, the biggest concern in the whole process of operation may be the daily turnover. For the sake of management effectiveness, each cafe often has business goals, and even more detailed targets for location, merchandise and even breakdown, which can be used as a benchmark for measuring daily business performance. If we explore it further, it is the sales plan, because the setting of business objectives is part of the overall sales plan, so if a cafe wants to establish a system of business objectives, the formulation of the sales plan must be understood.

Of course, when drawing up a sales plan, it must be based on the set business policy, and then according to the forecast of turnover, the estimation of target inventory, the estimate of loss, the estimation of purchase quota, and the calculation of scheduled gross profit in order to complete the overall sales plan. Since the whole planning process must be based on figures, the establishment of the database is a necessary condition for the formulation of sales plans. At the same time, these data are closely related to commodity plans, so we must understand that even small coffee houses should be based on numbers, so that they can be measured objectively, rather than relying solely on impressions, feelings, observations, and other factors. The procedures and priorities of the sales plan are summarized as follows:

1. Turnover forecast

This is not only the basic information of the sales plan, but also the basis for the quantification of the commodity plan. Must be based on past sales performance, the new business policy, as well as changes in the business environment and other factors to review and analyze.

2. Target inventory calculation

After the turnover forecast is set, it is followed by the projection of the target inventory. In order to effectively control the inventory, the target inventory should be clearly defined and the target inventory should be calculated.

3. Estimation of loss

Due to the actual operation of goods, sometimes there will be discounts or reduced sales, at the same time, damage or loss may occur. Losses of such phenomena shall be estimated so that they can be taken into account in the estimation of procurement bookings.

4. Estimation of purchase reservation

The booking of the purchase can be estimated according to the following formula:

Purchase quota = scheduled inventory at the end of the month + turnover this month (original price)-inventory at the end of the previous month + loss

5. Projected gross margin

Through the commodity to calculate the crude profit rate, and through the adjustment of business, to calculate the predetermined gross profit. The estimation of sales benefits and the estimated results of purchase bookings are the most basic information for providing commodity planning strategies.

Therefore, a complete sales plan is not only a benchmark for comparing business performance, but also a strong basis for the whole commodity plan, so the operation of a cafe must not ignore this problem.