Cafe Entrepreneurship guidance Lecture-Management and Operation

1, the appropriateness of the whole store lighting: we should pay attention to the brightness performance of the competitive store, as well as the effective use of lamps and lanterns.

2, the use of key lighting effect: the effect of store or special display and the use of lamps and lanterns should be appropriate.

3, the shaping of color and store atmosphere: we should grasp the application of the basic tone of the whole store, the color performance of the object suitable for the customer layer and the effect of color matching.

4. The coordination of logistics management facilities: the location of office offices, the appropriateness of in-and-out management and the efficiency of operations should be considered.

5. Other in-store facilities, such as air-conditioning equipment, fire-fighting equipment, public equipment, etc., should be matched together.

With regard to the above key points, the cafes should grasp the issues in the display and inspection of business facilities.

Technical training

In terms of coffee taste, taste is very important. As far as coffee blending is concerned, many operators can simply cope with the unique flavor of many natural foods. In fact, the unique flavor of many natural foods can only be done through exquisite operation. In particular, coffee now occupies a very important position in life, so we should taste a cup of high-quality coffee with exquisite production, sweet, mellow, super mellow and unique flavor. It depends on the joint efforts of practitioners and coffee roasting. First of all, we have to determine the taste of coffee to meet the needs of the public, we all know that each kind of coffee has its own characteristics, storage year, origin geology, temperature, rainfall and so on will affect the quality of coffee.

Daily operation

The operation of cafes can generally be regarded as the most typical way, except for some special forms such as the operation of shops without shops. Therefore, the quality of shop management has a direct impact on the performance of the cafe operation, but who is the main role in charge of the operation of a store? That is the manager, so the responsibility and mission of the manager must be concerned about by any cafe operator.

Day-to-day operation-the responsibility of the store manager

Often when the manager of a coffee shop changes, there will often be ups and downs in performance or employees' failure to adapt to the management style, which is a very common phenomenon, but it is worth paying attention to in the operation of the coffee shop. As the guidance and control ability of a new leader has a considerable impact on the management performance of a store, cafe operators must be careful when choosing the manager. Especially for chain cafes, due to the large number of cafes and the spread of distribution areas, the operating performance of each store depends entirely on the ability of the manager. Therefore, what kind of role does the manager of a coffee shop play in the operation of the shop is worthy of our concern. Generally speaking, the store manager must bear the following responsibilities:

1. In the whole cafe, the manager is the highest instructor, whether it is salesperson management, practitioner management and even commodity management.

2. It is the highest responsibility of the store manager to achieve the business goal, so the manager must pay attention to the service manager, purchasing and even advertising.

3. In order to improve the operating efficiency and turnover of cafes, it is necessary to formulate and implement various systems and rules of management.

Therefore, if you want to hold the post of store manager, you must have some understanding of the role of the store manager in the operation of the cafe. Naturally, before taking up the post of store manager, we should pay more attention to three basic principles:

1. Have some understanding of the responsibility and authority of the manager.

2. We must have some understanding of the job content of the store manager.

3. The formulation of relevant goals can be expressed in specific figures.

The above basic principles are areas that shop elders must come into contact with frequently in business handling. In view of these three principles, we will explain them in depth as follows:

With regard to the responsibility and authority of the store manager, as the store manager occupies the position of a connecting link between the preceding and the next, he must be in accordance with the operation and management objectives assigned by the operator, and through the cooperation of his employees, in order to achieve the business objectives. Therefore, as shop elders, we must make the most effective combination and active use of the budget, the use of employees, store facilities, commodity management, and so on, in order to seek the greatest interests.

As for the position of the store manager, he must be:

1. The manager of human and organizational system.

2. The leader of the whole group spirit.

For customers, he is the representative of the coffee shop.

4. Those responsible for the education, training, development and training of employees.

5. The person in charge of store and facility management.

6. The person in charge of commodity management and safekeeping.

7. The initiator of effective business activities.

Therefore, a store manager must always understand his powers and responsibilities and handle things carefully.

At the same time, in order to achieve the objectives, in order to achieve the actual performance of the operation, specific digital management is necessary. If we can set specific numerical targets, such as business objectives, interest objectives, personnel productivity goals, trading customer targets, trader unit price targets, and so on, we will have more practical goals in the operation of cafes.

In short, the manager is the head of a shop, and he must effectively and flexibly use the frontline and logistics business of the entire cafe in order to achieve the business objectives set. The above-mentioned duties and importance of shop managers are the key points that any cafe operator should consider when selecting a shop manager, and it is also a key point that every elderly person in the shop must deeply understand in the course of doing things.

Daily operation-- how to strengthen the efficiency of the store manager

As the manager is the manager of the entire cafe, the manager must be responsible for all aspects of the business related to the operation of the cafe, such as people, things, and so on. Therefore, as a store manager, if he can gain the dependence and respect of his subordinates, the following conditions are necessary for the store manager to be prepared:

1. You should have the skills of leadership, and at the same time, you should be self-motivated and be able to set an example for your subordinates.

2. Treat others as they appear to be, and they are self-disciplined and respected by their subordinates.

3. We must have rich life experience and be able to grasp the current situation objectively in dealing with affairs.

4, have the concept of digital management, and can specifically grasp the work objectives, make full use of manpower and material resources.

Therefore, the prerequisite for a successful operation of a cafe is that the manager has superior conditions, which can stimulate the vitality of the whole cafe. At the same time, the staff of the whole store, under the leadership of the manager, give full play to their personal ability in order to make the organization efficient and flexible.

Of course, when it comes to the strengthening of organizational efficiency, it means that each employee's responsibility and work can be specified, and at the same time give full play to the team spirit and the effect of cooperation. The most obvious performance is the improvement of shop assistants' consciousness. As the elder of the shop, it is necessary to grasp the appropriate number of personnel and carry out effective allocation, so that the whole organization can be improved, and the morale of each employee can be improved and the ability can be brought into full play. In addition to the regular indoctrination of education and training, the most specific task is the rational use of personnel working time and the effective distribution of contracted work.

First of all, when it comes to the rational use of time, it is necessary to fully grasp the adjustment and collocation of preparation time and service time. In terms of manpower allocation, we must consider the minimum number of people in the preparation time and service time. At the same time, how many people are needed during business hours, weekdays and weekends? Using this as the benchmark for staffing, the following key items should not be ignored under the principle of streamlining:

1. How to use part-time staff flexibly.

2. The support system of the relevant logistics departments should be established.

3. The preparation period for formal service personnel should be used effectively.

4. The guidance of formal service personnel must be strengthened.

Then, in terms of the effective distribution of contracted operations, we should pay attention to the improvement of the working environment, and the following elements should not be neglected:

1. Who should do the work?

2. When must the work be finished?

3. What may happen?

4. How much budget must be required?

5. In what order do you do it?

6. What is used as a reference?

At the same time, at the time of distribution, the working ability of the employees, the current operation situation and even the whole operation content must be fully grasped.

In a word, if the store manager wants to strengthen the organizational efficiency, he should have all kinds of management conditions. What's more, we must make effective use of the time arrangement and work allocation of employees in order to achieve the highest performance with the most elite manpower without affecting the quality of service.

Day-to-day operation-leadership

Although the management of the cafe can affect the performance of the whole cafe, the work goal can not be achieved by the manager alone. Therefore, as a store manager must be good at command, and through the joint efforts of subordinates to achieve the task. So how to effectively assign responsibilities to each subordinate, so that they can work together, only by giving full play to the ability of leadership and control, can we look forward to the results of the whole cafe operation.

When a store manager gives full play to his ability of leadership and control, he must have the following three elements:

1. Should have the ability to judge subordinates correctly.

2. To make the best of one's talents.

3. We should have the ability to cultivate subordinates.

First of all, it is said that the store manager should have the ability to correctly judge subordinates, because each subordinate has its own ability, assuming that the maximum capacity is set at 100, there must be differences in abilities such as 70, 50, 30 and so on. On the other hand, if the store manager observes that a subordinate has the ability of 50, he will judge that his ability is 50, which is of great help to the subordinate in the implementation of his work. Because if the manager can correctly judge the ability of the subordinates, when the subordinates finish a job, they will naturally judge that the subordinates have done their best, and naturally praise the subordinates for their good performance. As subordinates, after being praised by the store manager, they will think that their work is meaningful and work hard at a price, and they will work hard. In this way, the whole cafe will have vitality and the work efficiency of each person will be improved.

If the store manager can not make a correct judgment on the subordinate's ability, or even evaluate the subordinate's work performance by his own ability, he will often think that the subordinate's ability is only up to this, but he is dissatisfied with the subordinate's work performance. From the standpoint of subordinates, after several times of discouragement, they will lose their enthusiasm for their work, which in turn will affect the performance of the whole cafe. Therefore, as an elderly person in a shop, he must not measure his subordinates by his own yardstick, but must evaluate his subordinates by his own yardstick, so as to stimulate his subordinates' willingness to work. Therefore, it is necessary for a store manager to have the vision to correctly judge his subordinates' ability.

Secondly, with regard to the aspect of making the best use of one's talents, let's cite an example to illustrate: if there are two people with 50 abilities, the average score is 50. Among them, An is amiable and knowledgeable. If An is allowed to serve in the lobby, it can get 70%, but An is very weak in terms of numbers, and only 30% if it is engaged in accounting management. In addition, A B is not very popular and not good at words. If he is allowed to serve in the lobby, he can only get 30, but he is very good at numbers. For example, he can get 70 in accounting management. Now, if An is allowed to take up the account work and B is responsible for the service work, the total number of points for the two people is only 60. On the contrary, if An is allowed to do the service work and B is allowed to take charge of the accounting work, the ability of the two people will reach 140. This is a concrete explanation of how people can make the best of their talents. Therefore, a store manager must effectively master the expertise of each subordinate, so that they can play the maximum efficiency in their work, and can improve the subordinate's willingness to work.

The next step is to have the ability to cultivate subordinates, which is another element and an obligation to be an elder in a shop. Because the subordinates will be able to improve their work through guidance and education, which in turn can lead to the smooth progress of the coffee shop business. Therefore, no matter how strong the working ability of a store manager is, if he cannot test his subordinates, it will be difficult for him to become an excellent store manager. At best, he is just a technician.

We can often hear that "someone becomes a store manager because of his seniority" or "someone has a good ability to work". As a result, the work is not going well. This means that you do not have the ability of leadership if you are not old and have a strong ability to work. In other words, even if an excellent technician lacks the ability of leadership and effective use of subordinates, he still does not have the qualifications of a leader. So if you want to be an excellent store manager, you must have the ability of leadership and control.

Day-to-day operation-how to promote cafes

A principled discussion has been made on the responsibilities of the store manager and how to use the organizational functions and leadership skills. In the actual operation of the coffee shop, it is necessary to complete various tasks through the organizational system, the use of human factors, and the mutual division of labor and coordination, in order to give full play to the overall team spirit and promote the operation of the coffee shop.

In particular, the operation of modern cafes must be able to grasp the rapidly changing market intelligence and their own operating conditions at any time, and launch a series of business activities on the effective combination of human, material and financial resources. Therefore, if we can not effectively grasp the relationship among the organization, manpower and tasks, and combine them, there will be resistance to the assignment of the task and the achievement of the goal. Usually, the general cafe operation is lack of this kind of understanding, so we will often find the lack of driving force and the lack of enthusiasm in implementation. As shop elders, they must make full use of the basic relationship between the powers and responsibilities of various departments or individuals, as well as the relationship between superior organizations and subordinate organizations, and further give relative powers and responsibilities at all stages of planning and implementation. so that the organization, manpower and tasks can be effectively combined to achieve the set goals.

Of course, the manager must exercise command when using the manpower of the cafe. On the other hand, the premise of command is to give full play to the skills of control and to have an in-depth understanding of the mindset and abilities of subordinates. Only under the principle of "appropriate talent" can we promote the coffee shop business through the functions of the organization. Therefore, the manager's command ability must be brought into full play through the combination of control and command. Since the promotion of all marketing strategies and the implementation of the management system in the future must be carried out on this basis, it is necessary for the store manager (operator or manager) to master this principle when planning the operation system of the coffee shop.

First of all, we must unify the intention through communication and education, and give it the ability according to its expertise and characteristics. Further through the function of the organization to organize it systematically, so as to complete the work of control. The next step is to deliver its tasks, and at the same time give specific instructions on the goals and methods of implementation, so that everyone can move forward in accordance with the set goals, that is, the work of command. Through the combination of the two, the power of command can be brought into full play.

Since the operating performance of a coffee shop can only be effectively demonstrated through many collective teams, and the manager is the master of these factors, and because the manager plays such an important role in the operation of the cafe, whether a cafe can operate well depends on how the manager uses these management knowledge and skills. Therefore, in order to ensure that the whole cafe can effectively grasp the customer characteristics and flexible use of operating conditions, and the promotion of service policy and the implementation of the management system can be carried out thoroughly, it should be aimed at the combination of organizational, human and intellectual investment. so that the manager can effectively play a leading role and promote the efficiency of coffee shop operation.

Day-to-day operation-- how to carry out competitive store investigation

Coffee shop management is mainly designated business, so the image of the store should always maintain a sense of freshness and vitality, in order to leave a good impression for customers. However, if you do a good job internally, if you can't keep up-to-date information on the external market competition, you will surely take care of one thing and lose the other and weaken the competitiveness. Therefore, the image survey of competitive stores must also be carried out frequently in order to gain insight into the internal and external information related to the operation.

Therefore, the dynamics of the cafes in the business district should be investigated at any time, and the objects of the survey can include competitive shops and neighboring shops, especially competitive cafes should make every effort to analyze their advantages and disadvantages. Such as whether there is a new modification plan, whether the coffee brand has been adjusted or whether the image of the store has changed, and so on, are intelligence that can not be ignored. Therefore, the overall image survey of shops, goods, services, and so on, as well as the comparison with the advantages and disadvantages of this store, are the key items for the employees of the whole store to carry out review and analysis at any time. In order to have a set of systematic data on the results of the survey, and to sort out the key points of the survey and comparison, so as to provide operators with the basis for evaluation when they actually carry out their operations, the questionnaire about competitive stores is mainly divided into three parts:

The first part is the project of the investigation.

Second, it is divided into the competitive store and the evaluation of the advantages and disadvantages of the survey project.

The third part is the special record of the investigation items, so that all findings can be systematically and emphatically recorded at each time point of the survey.

Secondly, in order to make a clearer comparison between our store and the competitive store, each survey item can be divided into seven grades according to the degree of pros and cons, so that the investigators can specifically mark the differences between the two stores in the adjustment table. Of course, if some parts cannot be compared immediately or must be stated, they can be listed in the "Special Records" column, so that the whole investigation work can be more complete and detailed.

So how to carry out the image survey of competitive stores, for coffee shop operators, they can always have the information of knowing each other. And in order to find the countermeasures for the problems in the operation of the store, at the same time, we can really grasp these comparative matters, review and analyze the relevant advantages and disadvantages, and then draw up countermeasures for improvement. I believe that the ability of competition can be strengthened in the market competition. Therefore, the investigation of competitive stores is indispensable in operation, if it can be carried out continuously, we will be able to grasp the favorable situation of competition.

Management strategy

In the midst of commercial modernization and store upgrading, about circulation, industrial transformation, store marketing, chain operation …... Popular nouns, such as those in newspapers and magazines, appear so frequently that sensitive people think that this means that the era of opening a shop has come. If ordinary people want to start a business, they may consider opening a trading company or a factory, but now they may open a shop, which is not a way to start a business. Those who are interested in opening a shop might as well first have an understanding of the situation of the domestic circulation industry and consumer ideology, so that they can make it easier to choose cafes.

Management strategy-challenges that may be faced

With the development of economy and the improvement of people's income, living standards have also changed greatly. Naturally, there are more needs related to life, such as food, clothing, housing, transportation, education, entertainment, and so on. Opening a shop has become the most direct direction for ordinary people to invest. Running a coffee shop is a good choice.

However, coffee shop operation may face the following questions:

"how big a coffee shop am I going to run?"

"it's a busy day and night, but the guests just don't come to the door!"

"there are more and more competitors nearby, so business is really hard to do!"

These problems are unavoidable for coffee shop operation. Therefore, coffee shop operation must face the following challenges:

1. The expansion of operating costs: the purchasing costs and operating expenses of goods, such as personnel, utilities, packaging, advertising, and so on, will continue to rise, which will inevitably affect the operating interests of cafes. Therefore, the effective management and control of operating costs has become an important item that must be carefully considered in the operation of cafes.

2. Fierce competition: with the development of the city and the changes of the industrial structure, both the port conditions and the circulation system will face a lot of changes, so the competition we will face in the future is not only the problem between cafes. It will even expand to the competition between regions and business forms.

3. The change of consumption action: due to the increasing improvement of income standard and quality of life, consumers will change their awareness of life, consumption attitude, and even the action of drinking coffee, especially in view of the pursuit of the quality of life style. There is a trend of diversification and personalization, so how to go deep into consumers' living habits and carry out a series of coffee collection and provision is the focus of management in the future.

4. Attach importance to consumerism: in line with the changes of living standards and consumption consciousness, more attention will be paid to the protection of consumers' rights and interests. Operators of natural cafes must pay more attention to the guarantee of coffee shop quality and service measures.

In the face of these operational problems, a modern cafe must introduce new business ideas and explore the elements of the marketing mix in depth.

Therefore, before opening a store, it is necessary to conduct a detailed investigation on the port conditions, consumption trends, industry trends, and competitive relations in the store-setting area, so as to establish a business policy. At the same time, the investment effect evaluation, fund use plan and benefit estimation should be done first in order to establish the positioning, and then start to formulate the structure of coffee and beverage, and cooperate with the operation of the facilities. such as store exterior decoration, display configuration, lighting color, business atmosphere and so on.

In addition, it is all the more necessary to have a management system in order to take into account both the front business and the administrative management of the backcourt, and to gain a foothold in the competitive market.

As for the small and medium-sized cafes that have opened at present, we should further explore the economic environment they are facing. First of all, we should analyze the trends of the peers around the cafe, analyze their advantages and disadvantages, and at the same time consider whether the customer class of our own shop has changed. Further in the management system, for the establishment of data, how to shape their own business style, to become a store with personality It is a feature that must be established in the operation of small and medium-sized cafes.

The operation of large and small cafes can no longer rely solely on intuition or experience, but must have an overall operation plan (including business plan, commodity plan, procurement plan, sales promotion plan, manpower plan, funding plan, financial plan, etc.). Through implementation efforts In order to establish an invincible position in this highly competitive market, the specific establishment of the clear positioning of cafes, the differentiation of the composition of coffee and beverages, the systematization of customer management and the flexibility of service mix.

Management Strategy-Port, Capital and Management Technology

First of all, when talking about the changes of consumers and the changes of the direction of basic needs, due to the gradual diversification and personalization of life, and the improvement of the quality of life, in addition to focusing on the requirements of material life, the needs of spiritual life are also paid more and more attention. So how to go deep into the life style of various consumer classes, for customers to come to the store to spend, not only focus on the sale of cafes, but to make them feel integrated into a part of life, this is the so-called concept from "consumer" to "life". I believe that this understanding will be very helpful to the operation of our cafe in the future.

Then we talked about how to open a modern cafe. If you want to engage in coffee shop management, how to use investment funds, how to choose appropriate port conditions and the active use of management technology are the three main factors of opening a shop.

Apart from large cafes or chain cafes, it doesn't take a lot of money to open a small and medium-sized coffee shop. What's more, because the biggest feature of the store business is cash income, it is much more flexible in the use of funds than other industries, and if the funds turn back quickly, it will not cause too much pressure on the start-up funds.

The choice of port environment is an important issue before opening a shop. In particular, the setting of the business circle can not be ignored. Basically, in the choice of port conditions, the following three factors must be discussed in depth:

1. Occupant conditions: such as the formation of the city, population, population increase or decrease, age and occupation composition, income and consumption, port structure and development, etc., are all considered when opening a shop.

2. Traffic conditions: we should also understand the situation of road facilities, the distribution of traffic networks, traffic lines and vehicle frequencies, street conditions, and the availability of means of transport.

3. The attractive conditions of the port, such as the business names of nearby companies, the distribution of offices, the flow of population, the size of the business circle, the number of complementary or competitors, the attractiveness of commercial facilities, and so on, are also what we need to conduct an in-depth investigation when choosing a coffee shop port.

Generally speaking, if the flow of population in an area is gradually increasing, the addition or modification of shops is quite active, and the number of guests using the means of transportation is increasing, all these phenomena indicate that this area has the potential to open a shop.

As for the flexible use of business technology, it can not be achieved overnight. Must be through their own experience and experience, and constantly pay attention to the development of cafes at home and abroad and attract new business knowledge, in order to cultivate their own business strength. Of course, no matter whether you open a coffee shop of any size, you must first grasp the characteristics of coffee, and then there are the elements to be considered in operation. Here are five key points for reference:

1. The determination of management concept: even if it is an exclusive coffee shop, it is still necessary to determine the management policy and operation objectives. Because from a long-term point of view, large stores or chains will be developed in the future.

2. The shaping of store positioning: the image of Quick Cafe should be established according to the objects of each layer and what they like.

3. Business strategy planning: combine the manpower, financial resources, material resources and intelligence to formulate the operation strategy of the coffee shop.

4. Implementation of operational tactics: according to the strategic direction set, it can generate strength through management system and business operation.

5, the grasp of counting: the performance of the established goals and inputs, through the response of digital management, in order to evaluate the gains and losses.

In short, to open a coffee shop, we must not use the traditional way to set up the coffee table before opening the shop and wait for customers to come to the door after opening the shop. Instead, we should be able to constantly absorb new business technology and constantly seek innovation and change.

1. The survey of the store: the project is mainly aimed at the advantages and disadvantages of the port conditions, the size of the business area, the appeal of the store, the feeling of the lobby atmosphere, and the quality of the decoration equipment in the store.

2. Commodity survey: investigate whether the composition of bar coffee and beverages is rich or not, the completeness of coffee types and items collection, coffee quality, popularity, price adaptability and other items.

3, the investigation content of the service: it is to investigate the functions described by the floor coffee brand POP, the intimacy of the service measures, the sales willingness and ability of the service staff, the cleanliness of the environment in the store, and the function of the equipment to receive guests.

Synthesize these three factors, evaluate the store image. As for the actual application, it can be adjusted according to the needs of the project.