Coffee review

Opening a Cafe from scratch: preparation for opening

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, The preparatory stage for the opening of the store can be said to be the closing stage of the start-up of a cafe. Although the overall situation has been decided, there are a lot of trivial matters and more technical work.

Deleuze, a French philosopher in the 20th century, described three types of "lines" experienced in life: hard lines, soft lines and escape lines. The hard line is a kind of rigid normality. Under the control of the hard line, a person will follow the rules to complete each stage of his life. Sadly, the vast majority of Chinese people are puppets under the hard line for most of their lives (before retirement). Soft lines disturb the linearity and normality, and have no inevitable purpose and intention. It is the embodiment of one's instantaneous and occasional relaxation under the control of the hard line. The escape line is completely different, and the subject becomes fragmented in the uncontrollable variety, which is also the line of our liberation, the line of freedom and the line of truth. Lucy achieves self-redemption in the Youth Cafe, but what most people can do is to stand within the "hard line" under the temptation of Modiano and look back on our youth between the "escape line" and the "soft line". If you are young and choose to open your own cafe, immerse yourself in practice with an entrepreneurial mentality, and come up with enough sensibility and deep reason, then the mellow career can last for a long time. You can find a sustainable and envious way of life.

Let's go back to the coffee shop. The preparatory stage for the opening of the store can be said to be the closing stage of the start-up of a cafe. Although the overall situation has been decided, there are a lot of trivial matters and more technical work. After the lengthy decoration period, many operators (investors) will have a slightly slack fatigue period, with lower standards and lower requirements, which often waste valuable time, and suddenly find that they inevitably panic when time is tight. Scrambling is the most likely to make mistakes, and greatly add unnecessary investment. According to the past experience of our Pulan Coffee Institute, equipment procurement, material purchase, shop assistant recruitment, on-the-job training, license processing, product research and development, product list design, flyer making and so on are the main work of this stage.

For example, equipment procurement. Coffee enthusiasts, coffee enthusiasts and coffee shop operators have different understandings and requirements for equipment and equipment, deliberately reduce investment, and significantly lower configuration standards may bring a lot of unexpected problems to follow-up operations. put aside the decline in product quality, if too low configuration so that customers can not produce enough respect, trust and goodwill for the store, then the experience will be sharply reduced, and the charm of the store will collapse. On the contrary, some high-equipped artifacts will only increase the pressure on investment and delay the payback period, but it will not bring enough shock to customers-China's "stupid love to burn bags" is well known all over the world, and the coffee circle is no exception. Don't compare yourself with some boutique coffee shops in North America and Australia that produce thousands of products a day and are full of artifacts. In fact, they are also an absolute minority in the world of European and American cafes, and the real financial situation may not be as good as you think. What's more, when your small shop really has such a large production volume, it's not too late to work hard when your banknote counter is hot and hot every day.

The design and production of product list is also a problem, do you still need product list? Or just present the product signs beautifully in the bar area, or at least the new lightweight cafes around the world are following this style, whether it's takeout or restaurant. Because of this, the customer experience is improving, the customer unit price is improving, the barista quality is improving, the customer viscosity is improving, the management cost is falling, and the operation efficiency is improving. The view that "ordering in the bar area is the job of a fast food restaurant, so there is no service experience" is already outdated. If you don't update the idea as soon as possible, it will be a dead end.

Finally, if at this stage, your store's network marketing work has not been started, or even several core accounts have not been registered, then please pinch you hard for me!

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