Planning and suggestions for the opening of the cafe

In 2014, I drafted a training courseware of "Cafe opening preparation Planning and suggestion" for baristas, and analyzed the management form and market prospect of the compound cafe with the theme of leisure business. At the moment when the cafe enters the stage of design, positioning and decoration, put forward some personal opinions and suggestions, some of the contents are for reference only!

First, coffee shop design, decoration, construction supervision, feedback and modification.

Special person is responsible for: in the early communication design, planning and approval of a series of work, the current work progress has been fire audit and construction into the factory, in the decoration process, there are often changes in details, material selection, construction progress …... These highly connected communication work must take more time to make it clear that the construction progress will be faster and smoother in the future. At the same time, we need to investigate and visit the soft decoration in our spare time. For example: curtains, picture books, ornaments, furniture.

Suggestion: a special person is responsible for the gradual implementation of this work.

Second, cafe bar, procurement, R & D, training and positioning.

Personal responsibility: this is a core work related to the opening and late operation. The training of new employees is conducive to identifying with corporate culture and operating products, which requires the following processes to complete:

1. Recruit employees (salary, post, number), and enter the stage of paid training after the personnel are in place.

2, bar procurement configuration, in the raw materials section is divided into training and business use of two parts, equipment and raw materials procurement can be recruited at the same time.

3. Market research, the core members of the bar and outfield managers investigate the consumption of the surrounding market, find the gap and analyze and summarize in time.

4. Draw up the menu, make competitive products and pricing, start the production of the wine list, follow the single page of the ground promotion in the later stage, and build the network platform.

Suggestion: while determining the business scope, the staff should be trained rationally in the early stage, and the training content should be drawn up and carried out by the store manager (manager). About corporate culture, promotion, treatment, system, bar drinks, kitchen dishes …...

What is needed now is implementation: personnel recruitment, bar configuration, pre-job training, opening drills.

Conclusion: in several years of coffee teaching, I often think about the final career planning development of baristas. Is to seek a career, or to achieve a career, to open their own cafe, is the dream of many people, thus increasing the difficulty of teaching itself, this difficulty is not limited to skills, but the grasp and analysis of the industry. The content of barista training is gradually being optimized and improved. To a large extent, the current teaching is the form of case data teaching, which needs to have substantive teaching content for coffee shop entrepreneurship in the real sense.