Boutique Coffee Learning Independent Cafe Management sharing

Different from the chain coffee system, there are a large number of management talents, independent coffee shop owners, one person playing multiple roles, more or less because of personal work background or academic background. For example, quality is a word that everyone knows how to talk about, but in fact it makes people feel unfamiliar. In addition to the simple quality of coffee, quality, in the bar workplace, there should be more room for discussion.

Most operators of independent coffee shops make use of the differences in quality to distinguish themselves from the chain system. Coffee is the core product of any coffee shop. Is there any reason to treat the core product carelessly? Does buying boutique coffee beans or more advanced equipment really help to improve the quality? Improving quality, and then using high quality as a market segmentation strategy, seems to have become a common impression of independent coffee shops. Chongqing Brista Coffee West Point training School, but how much do you think about the word quality?

Two numbers, mean and variation, are often mentioned in quality control. In the language of a cafe, the average is the average of your successive cups. The variance is the average of the horizontal difference between your cups. We often say that the coffee level in this coffee shop is very high. In terms of quality control, this sentence should contain two conclusions: the average level of coffee in this coffee shop is very high, and the quality difference between cups is very low. For real high quality, we should not only care about the high mean, but also pay attention to the stability of the quality, that is, the size of the variance. The smaller the number of variations, the smaller the mass drop and the higher the uniformity.

Let's take a simplified example:

Shops An and B offered three lattes to the guests. The scores of store An are 90 points, 75 points and 60 points, while those of store B are 77 points and 73 points and 75 points. Obviously, the two stores have the same average of 75 points of coffee, but the quality variation of store An is several times higher than that of store B. From a business point of view, store B actually has more potential for quality improvement than store A. In order to improve the quality correctly, we should first seek the low number of variation, and then improve the overall average.

There are many other definitions of quality, and one of the most concise definitions is: fitnessforuse; (proposed by quality control master JosephM.Juran). The so-called quality is not constantly improving for no reason, and we must not forget to put the quality goal on track with the needs and expectations of consumers before it can be transformed into actual consumption and support. In addition, the law of diminishing marginal benefits mentioned in economics also echoes the concept of "application". To put it simply, after the quality improvement of a single project is constantly promoted to a certain extent, you must pay more labor, energy, or money in order to improve your sense of satisfaction as before. Chongqing Brista Coffee West Point training School therefore, if there is a bottleneck in the allocation of resources in the process of quality control, we may try to stop, find and think from a different point of view, and find the quality control issues with higher marginal benefits to carry out. to simplify the dilemma of improvement stagnation caused by misallocation of resources. In other words, when the quality improvement gradually reaches the "applicable" stage, we should start to consider that it should be redistributed so that the quality of other projects can be effectively improved.

Of course, we should note that the so-called customer demand is in fact constantly changing, and the improvement in quality can also enable you to acquire technology or skills at a lower cost than in the past as a result of technological breakthroughs or changes in access to channels. Therefore, when facing the quality control in the bar, we must go deep into the customer and understand the market.

Due to the limited space, it is impossible to explain in more detail, but please allow me to remind you that we must not observe the problems in the cafe only from the perspective of improving the quality of coffee. The composition of the cafe also includes the service quality of the staff, the waiting time, the hygiene of the consumption space, and even some soft and software factors which are more difficult to evaluate. These complex factors will also be one of the links to improve your quality. Although the most important quantitative evaluation of the quality management process is another in-depth and important discussion, it is hoped that with these simple quality control concepts, it can also help you in terms of workflow, service process, and store competitiveness.