Operation and management of coffee shop

Management is an art as well as a science:

Chongqing as an international metropolis, the world's famous coffee brands have gradually opened stores in Chongqing. Today, Chongqing people and foreigners working and living in Chongqing can taste coffee from all over the world without leaving the city, and the taste is more international. It can be considered that coffee, as a representative of western culture, has been rooted in the soil of coffee culture.

However, it is not easy to do a good job in the operation and management of cafes, which contains a lot of knowledge and experience, especially the construction of cultural atmosphere. Entrepreneurs must pay close attention to the cultivation of their comprehensive ability. Here, we only introduce the management of the coffee industry, hoping to help entrepreneurs position. Management is an art as well as a science. Different entrepreneurs have different management methods and produce different results. Questions about management vary from person to person, and are closely related to the cultural background and social experience of entrepreneurs.

We love coffee, so we believe that coffee culture is created by consumers who love coffee. Whether entrepreneurs or consumers, only by recognizing and respecting coffee culture can we carry forward the connotation of coffee and create coffee benefits.

I. Coffee shop standard service requirements

㈠. Coffee drinking etiquette

In western countries, coffee drinking has a whole set of etiquette, whether in formal social occasions or informal home dating.

1. Coffee for guests must be freshly ground and brewed, instant coffee is difficult to taste;

2. When drinking coffee, if you want to add sugar, the application of special sugar clips to get, do not reach out to take; coffee spoon is used to stir coffee, not to use it to take sugar, but not to use it spoonful of coffee; add sugar, coffee spoon can be gently stirred, but not hard to stir;

3. Under normal circumstances, coffee should drink hot coffee, if it is too hot, coffee spoon can be used to cool it down or wait for its natural cooling, do not try to blow cold coffee with your mouth, this is not elegant behavior;

4. Coffee spoon when not in use should be flat in the coffee dish, do not let it stay in the coffee cup;

5. The role of coffee dish is to avoid dirty clothes when drinking coffee, such as excessive accumulation of coffee in the dish, can be poured into the cup, but do not drink directly or poured to the ground;

6. The posture of drinking coffee needs to be adjusted according to the distance from the table. If it is closer to the table, the upper body should be straight and the cup ear should be held with the right hand. If it is farther away from the table, the coffee cup and dish can be held together with the left hand to the chest, and then the left hand holds the dish still and sends the cup to the mouth with the right hand.

7. When drinking coffee, you should pay attention not to hold the cup with both hands or hold the cup full, nor bend down to drink the cup; in addition, when drinking coffee, avoid swallowing, loud noise, dry and do;

8. Coffee is for tasting, should be a sip slowly taste the best;

9. In the social world, often for female guests to hold coffee parties, as a way for ladies to get to know each other; hold such coffee parties generally do not lecture times, the time is not long, the host in the provision of coffee drinks, usually on some dessert, guests if you want to taste dessert, should put down the coffee cup; if you need to drink coffee, you should put down the dessert, not empty hands, eat a mouthful, drink a mouthful alternately, will lose grace.

㈡. Service specifications for serving coffee to customers

Regular coffee is usually divided into two types: black coffee, which does not add any ingredients; espresso coffee, which is a blend of coffee after adding milk or coffee mate; and a special coffee, mainly added whiskey, known in the industry as Irish coffee. Coffee shop guests drink coffee, different from the general tea reception:

1. When delivering coffee to guests, you can only use your right hand, not your left hand, because most Western countries use the left hand as unclean;

2. When coffee is served, it should be placed on the front or right side of the drinker, with the cup ear to the right;

3. In view of everyone's taste is different, to the guests to deliver coffee is generally black coffee, but in the coffee cup next to, or coffee table, usually with soup, creamer and other ingredients;

4. When the waiter pours coffee into the guest cup with the coffee pot, the coffee cup cannot be picked up from the desktop;

II. Expansion mode of coffee shop

In addition to preferences, if you have the ability to operate coffee shops, most of them choose to expand outward after the flagship stores mature, which is an advanced operation mode to form the coffee industry chain. Combined with the existing market conditions, the expansion model of coffee shops can be roughly divided into four types:

㈠. Starbucks model--direct chain

Starbucks adopts regional authorization mode, divides the whole country into North China, Central China and South China, and alliances and cooperation with different companies respectively. Starbucks usually takes root in the ground floor of some busy commercial buildings or office buildings. After selecting the location of each store in the world, Starbucks requires franchisees to send the floor plan, surrounding environment and other information of the store to the US headquarters, with its planning and decoration design, and then send the design drawings back to all places. Starbucks was introduced to the mainland in 1999 by Sun Dawei, who used to run McDonald's and Hard Rock in Taiwan.

㈡. Real pot mode--direct + franchise mixed chain

The reason for adopting this model is "to facilitate training and provide model stores for franchisees to see". On the mainland, Zhenguo has 30 coffee chain stores, 6 of which are direct-sale stores. The real pot of the ideal franchisee is described as follows: good character and credit, a high degree of enthusiasm and dedication to the business of coffee. The franchisee needs to provide a shop of 150-200 square meters. After paying the full cost of 1.2 million yuan, he will become the owner himself. Manabe's "hometown" is Tokyo, Japan.

㈢. Want Want Seattle Model--Cautious Direct Sales

As a representative of the joint venture between traditional companies and coffee chain enterprises, the newly born Wangwang Seattle mainly started from Shanghai to enclose land, adopting direct sales mode, and the pace was quite cautious. Do boutique is its marketing strategy, so the size of each store are relatively large, generally around 300-500 square meters.

㈣. Shangdao Model--Low Price Contract Chain

The joining fee of Shangdao Coffee is only 60,000 yuan every four years. Shangdao helps franchisees to select the store address, and at the same time provides catering materials, utensils, articles and supporting facilities with Shangdao characteristics. Shangdao Coffee was founded by Taiwanese Chen Wenmin. In May 1997, Shangdao Coffee cooperated with Tangcheng Group and entered the mainland from Taiwan.

III. Operation positioning of coffee shops

Coffee management seems simple and easy to learn, but in fact, coffee management stresses culture and reflects cultural heritage. Therefore, entrepreneurs must clarify the business orientation of coffee shops before starting to operate coffee shops.

The industry generally divides coffee shops into pure coffee shops and simple coffee compound stores, both of which have very strong market brands. Coffee professionals believe that the simple meal coffee compound management is a disguised Chinese and Western restaurant, coffee lovers also do not like this coffee shop more intense than the coffee flavor of the food compound taste. If only from the point of view of operation, under the current market conditions, simple meals, cakes, drinks and other sideline varieties are often the profit points accounting for a large proportion in cafes, and there is nothing wrong with the market behavior of pursuing profits; however, as far as cafes are concerned, the higher profits of sideline only indicate the scale and direction of market consumption, and cannot represent the culture and connotation of coffee. Coffee experts believe that: operating coffee shops, cut can not lose the taste of coffee, otherwise, they lose the essence and foundation of coffee shops.