Operation and management | explore the reasons for the poor development of individual coffee shops

With the continuous influence of western food culture, the number of coffee lovers is rising rapidly, and cafes have become the focus of many investors. However, the development of some independent cafes is not good, why this situation? Professionals have summed up the following reasons and may give some advice to some people who are going to open a coffee shop.

01

Homogenization is serious.

Many people regard it as a very simple thing to open a coffee shop and think that as long as the operation is standardized and it is well decorated. This idea led to the coffee shop lack of soul, and finally fell into the whirlpool of homogeneous competition, buried in many cafes. Caffe Pascucci is a century-old Italian coffee brand, has been adhering to its own characteristics for many years, providing consumers with authentic Italian coffee, its strong flavor has been loved by many coffee users. In store decoration, Caffe Pascucci also has its own characteristics, the whole coffee shop is full of Italian amorous feelings, can let people feel a strong literary flavor. Only with such a special cafe can consumers be deeply impressed.

02

There is a deviation in the location of the store.

The location of the store is very important. Many entrepreneurs who open independent coffee shops open their stores in the bustling business circle, thinking that there must be no one to worry about the flow of people. But the fact is, there is a flow of people, there are many customers, and the turnover is OK, but all the money earned is handed over to the landlord. As a place of cultural consumption, coffee shops can not rely on the high turnover rate to maximize the profit space, and the leisure attribute of coffee shops is stronger, which is not to say that they cannot be opened in the bustling business area, but to comprehensively examine the composition of passenger flow, customer unit price, food structure, and comprehensive conditions such as cost reduction in the supply chain to determine the location.

03

Poor professionalism of products

Apart from each other, individual entrepreneurs are relatively poor in professionalism, and the coffee produced is not pure, so it is difficult to conquer customers' stomachs. Caffe Pascucci strives for excellence in the production of coffee, from raw materials, baking to the production of each environment has strict requirements, all baristas in the store are trained to work, the coffee can ensure the authentic coffee flavor. A coffee brand has gone through nearly a century and a half, and the quality of its coffee is absolutely guaranteed.

Source: CTI coffee, tea and ice cream