Where can baristas get promoted and get a raise? If you find the right place, you are not afraid to enter the wrong profession.

I got a promotion and a raise, became general manager, became CEO, married Bai Fumei, and then climbed to the top of my life. I was a little excited to think about it. This is not a dream. Baristas can dig gold as long as they find their place. If you have a partner who wants to join the profession, you might as well refer to these suggestions from the best-selling book falling in love with baristas and start YY.

Many barista friends ask themselves what kind of cafe they are suitable to work in and in which cafe they can get the most. First of all, it is certain that the love of coffee is a prerequisite for becoming a good barista in a cafe. Even an international coffee chain that uses automatic coffee machines believes that "people who are passionate about coffee are the most popular partners."

We might as well start with the current classification of domestic cafes and start this topic.

Take-out Cafe

A small cafe, which is mainly sold outside and supplemented by restaurant food, may as well be referred to as a take-out cafe here.

The size of this kind of coffee shop is relatively small, but if the location is excellent and the flow of people around is large, the daily quantity of coffee drinks may not be low. This kind of coffee shop can be found in the busy streets of many cities. If baristas go to work in this kind of coffee shop, they can quickly improve the speed of coffee production and improve the fast and stable production capacity. You know, in some cafes in China, because the daily coffee order is too low and the "core business workload" is not saturated, baristas who have been "idle" for a long time are generally slow and inefficient, and their professionalism is losing day by day. Once there is a peak of passenger flow to place orders continuously, it will take care of one thing at the expense of the other, resulting in a serious decline in quality.

However, the biggest problem with take-out cafes is that they generally do not have strict requirements on the quality of their products and rely on the low-price strategy of small profits and quick turnover to gain the market, and some shopkeepers are complacent. Do not realize that this is like a "warm water boiled frog", one day the disaster is not yet self-aware. Baristas should persuade and persuade shopkeepers to pay attention to the quality of coffee and guide customers to taste and enjoy good coffee. In this way, it is not only easy to enhance their own competitive advantage, but also increase customer stickiness.

Second, brand chain cafes

The small business cafe of the international chain brand may be referred to as the brand chain cafe here.

The typical representatives of brand chain cafes are Starbucks, Kashijia and so on. In terms of Starbucks' truly large-scale expansion in China, it has been only 10 years (since 2003), but in a sense, Starbucks has become the "coffee shop model" in the minds of many people, especially white-collar workers in first-tier cities. Starbucks is the coffee shop, which is a new and quality urban way of life, and its success is evident. Although the entry-level salaries offered by such cafes are generally low, there are still many young baristas who are willing to "dedicate" to them.

There are four main reasons: first, if we can learn a lot of advanced management concepts, broaden our horizons and accumulate experience, we will be able to understand the coffee shop industry more deeply. Second, to be able to contact more customers and interact with as many customers as possible, a large number of products every day is bound to quickly improve their operational proficiency. Third, have more positions and growth opportunities, that is to say, the "ceiling" is relatively high, from trainee baristas to baristas, to bar managers, store managers, and regional managers. Promotion is a kind of workplace pleasure. Fourth, plating a layer of gold to make it easier for you to increase your competitive chips when you change jobs to other cafes in the future.

III. Comprehensive cafes

Large and medium-sized comprehensive cafes in the form of chain brands or single stores may be referred to as comprehensive cafes here.

There are many brands and a large number of comprehensive cafes, represented by Shangdao Coffee, as well as Dior Coffee, Cross-Strait Coffee, Milo Coffee and so on. From first-tier cities such as Beijing to many fourth-and fifth-tier cities, and even county towns, there are their shadows. Especially in many third -, fourth-and fifth-tier cities, this kind of comprehensive cafe is quite nourishing, and its vitality is relatively long. In addition, although local brands such as Man Coffee and carving time Cafe create a rich humanistic atmosphere, they should also belong to this category when it comes to the essential core of business model, production system and storefront pattern. Some of these comprehensive cafes are huge, often hundreds of square meters or even thousands or thousands of square meters, just like the comprehensive catering and leisure ships in the city, carrying a very large passenger flow and a very variety of catering and leisure functions. it has become an important place for public activities in many business circles and cities. The food and beverage products of this kind of comprehensive cafes are very rich, and it is not too much to call some of them coffee Chinese and Western restaurants. Some of the infield are completely independent of the outfield, with waiters interacting with guests in the outfield, busy cooks in the kitchen, baristas buried in the bar, different occupations, different positions, close at hand but far away.

If you go to work in such comprehensive cafes, baristas should do more research in advance to see if the operating characteristics, brand culture, coffee level and operating status of each cafe are in line with their own conditions. Admittedly, many integrated cafes do very well, and the large number of bars not only carry the task of coffee production, but also need to make fruit plates, sandwiches, muffins, ice cream and other meals. A barista can become a generalist if he works here as a bartender for a year. If baristas perform well and are appreciated by their bosses during this period, there will be an easy way up from the barista to the bar manager and then to the manager.

IV. Independent Cafe

A personalized independent cafe based on restaurant food may be referred to as an independent cafe here.

Independent cafes are the most concerned cafes in the city. they have distinct personalities, different styles and rich humanistic flavors, and often sell some lovely sundries that do not seem to touch while running coffee and other catering products. They are small in size and emphasize the self-employment of the boss (the boss is personally involved in it). Sometimes three or five tables of guests can fill the cafe and have a strong affinity. We have found that many independent cafes in Europe and the United States have excellent reputation, high quality and excellent profitability, and are the leaders in the local coffee shop market. It can be predicted that in the next 5 to 10 years, a large number of independent cafes will emerge in many cities in China, which will become the pride of all cities.

Many baristas struggle with whether it is appropriate to work in this kind of cafe. Let's analyze the pros and cons:

The advantages of working in an independent cafe:

1. Baristas are no longer a screw on the assembly line, and the actual operational needs will turn every barista into a versatile talent, which is very beneficial to their own growth.

two。 The interpersonal relationship is relatively simple, there is no "bar politics", the environment is pleasant and comfortable, and the salary and benefits offered by the boss are usually better than those in big stores.

3. If they have a good relationship with the boss, baristas can enjoy considerable freedom and have the opportunity to take on more responsibilities, such as participating in the operation and management of the cafe. Even a few outstanding baristas will be given shares in this cafe and become one of the partners.

4. If the cafe is properly run, it is likely to set foot in the upper reaches of the coffee industry (such as self-baking) or open more branches, and baristas can enjoy enviable opportunities for learning and growth in addition to a good salary.

The disadvantages of working in an independent cafe:

1. If the cafe is too small to provide more jobs and a larger platform, the room for personal growth may be limited.

two。 If the passenger flow is not large, the business is not good, and there is a lack of more practice opportunities such as making coffee, the professional skills are easy to be abandoned over time. In the long run, the cafe may not be able to protect itself, and the future of the barista will be precarious.

3. In a few independent cafes, baristas have to participate in other related jobs, such as online marketing, shopping and so on, because of their limited manpower. For most baristas, these are good opportunities to expand learning, but in the eyes of a few baristas, they may be "heavy things you don't want to bear."

Read the above introduction, as a barista, whether you have a general understanding of the cafe, looking for a job will not be too blind. The most important thing is to know what kind of development platform you want and determine the direction of future development.

Extracted from the best-selling book falling in love with baristas