Three elements of successful operation of coffee shop

The coffee shop is in the form of fixed-point business, that is, in the form of "sitting sales"; it is like a tree fixed in a site to take root and sprout, so some people call it a "plant" enterprise, but in today's marketing-oriented era, consumer demand and desire make the business constantly changing. Consumer awareness is gradually diversified and personalized, coupled with the increasingly fierce market competition, so in the operation of the coffee shop must not wait for customers to come.

Turnover is the most important

For the coffee shop operators, the daily turnover is the most concerned issue in the whole operation process. For the sake of management effectiveness, each cafe often has business goals, and even more detailed ones set location, merchandise and even meticulous goals as a benchmark for measuring daily business performance. If we discuss it further, it will be the sales plan, because the setting of business targets is part of the overall sales plan. Therefore, if a cafe wants to establish a system of business objectives, it must understand the formulation of the sales plan.

Second, the policy of operation

Of course, when drawing up the sales plan, the coffee shop must be based on the set business policy, and then according to the forecast of turnover, the estimation of Japanese standard inventory, the estimation of loss, the estimation of purchase quota and the estimation of scheduled gross profit, in order to complete the overall sales plan. Since the whole planning process must be based on data, the establishment of database materials is a necessary condition for the formulation of sales plans, and these data are closely related to commodity plans. so we must understand that even small coffee houses should be based on data. Only in this way can there be objective criteria, rather than relying solely on impressions, feelings, observations and other factors.

III. The nature of designated business

The main way to operate a coffee shop is to operate on a fixed basis, so it is often sold on a regular basis, and its turnover accumulates gradually through the consumption of each customer. It is like a tree fixed in a site to take root and sprout, so some people call it a "botanical" enterprise, but in today's marketing-oriented era, consumer demand and desire make the business constantly changing. With the gradual diversification and personalization of consumer consciousness, coupled with the increasingly fierce market competition, we must not wait for customers in the operation of cafes, but must actively develop potential customers. Therefore, measures such as constantly developing new ways of drinking, purchasing new goods, enriching the display of the bar, paying attention to the decoration of cafes, and strengthening customer services are indispensable in operation.