The details of opening a coffee shop can not be ignored.

1. The layout determines the outcome. The site selection in the early stage is very important. The larger 1000-meter and more-than-2000 square meters of stores should be located in the administrative district or the more dense commercial areas, and the middle and bottom 100-500-square-meter stores should be located in dense residential areas, office buildings, university towns, hospitals and so on.

2; environment. The grade determines the consumer crowd, determines what kind of people the coffee shop receives, what kind of environment and grade you have, and the decoration, facilities and clothing in the store can be coordinated as far as possible. Make efforts in the design style to make the store decoration have personality, so as to get the favor of customers, the coffee shop is an one-time investment, so the software and hardware facilities can not cut corners during decoration, so as not to cause deficiencies in operation.

Customers are God and our parents of food and clothing, so pre-operation waiters and backbone staff of various departments should get formal and good training, and every small action in the service is related to the growth rate of customers.

4. Even the best products need to be publicized and promoted. Therefore, in the early stage of the opening, marketing planning must be done carefully, and new products can be launched irregularly according to different seasons in the operation, and the product update rate can be implemented to enhance competitiveness. Every industry has two stages, seasons, holidays, and can carry out preferential rewards marketing planning.

5; store manager. The manager is the key to the success or failure of a coffee franchisee. Industry experience, problem handling, adaptability, language, moral character and other factors will affect the operation of the coffee shop. Personal ability is limited, can coordinate all staff up and down, integrate into one best, listen carefully to the feedback of customers and employees, correct deficiencies in a timely manner, and ensure that the operation does not deviate from the track.