There is a serious problem in the coffee shop business. How to save your life?

A non-local student shop encountered the problem of sharp reduction in passenger flow in winter, and then caught up with the rent payment soon, can not help but a little flustered, has been communicating with me on Wechat this morning. I was also very anxious. At that time, I opened dozens of stores one after another. Although I made a lot of money and profits, there were five or six that were so guilty and depressed that they were reluctant to give up arbitrarily and could not stop the losses for a long time. The Pulan Coffee College shares the same fate with its students, and even if it does not involve interests, it must not stand idly by.

Once they encounter all kinds of business problems like the above, coupled with the reminder of paying rent, the cafe operator is in a deserted shop, isolated and helpless, and sometimes he dare not even touch the clerk's eyes, and he is most depressed. I can't help but give myself all kinds of explanations and reasons why I don't find the edge. But in fact, in addition to the hard injury of site selection, the production system is often taboo, at least the core entry point of periodic stop-loss recovery. Don't expect a store manager who can save your life to fall from the sky. That's nonsense. I haven't seen a professional manager who can handle a crisis from the sky in so many years. In fact, no one can do it like you! The boss himself should stand up bravely, take charge of the whole store, take the lead, survive this period of crisis and then consider the issue of hiring talents from external store managers.

If there is a problem with the coffee shop business, you might as well go like this:

1) carry out in-depth, strategic, patient and targeted communication with landlords, such as the use of deposits to offset rent, etc., in short, to reduce the fatal pressure brought by the upstream.

2) reduce all unnecessary and unreasonable expenses and keep only the most streamlined operation, but the basic aura should not be weak. Operators should enjoy themselves, participate in and maintain an optimistic attitude and maintain their morale.

3) seize the time to interview and communicate with a number of our guests (especially regular customers), pay attention to the conversation strategy, the purpose is to find the problem, but can not affect the guests' positive sense of the store.

4) under the premise of not involving too much cost, properly adjust the lighting, the door face aura, and the moving line layout inside and outside the store, and adjust to the bright, fresh and comfortable train of thought.

5) optimize the production system as soon as possible, especially the reasonably priced hot meals consistent with the style and positioning of our restaurant.

6) seek cooperation, transfer part of shares, sublease and outsource part of the area, or carry out other forms of secondary financing as soon as possible.

In short, when the coffee business cannot continue, talk less about the wind and moon and talk less nonsense, and quickly operate to stop bleeding and save lives. The above strategy is applicable to small and medium-sized independent cafes in China, although it is relatively rough, anyone who has opened a store will understand.