On the Management of Coffee Shop

Management is an art as well as a discipline:

Chongqing as an international metropolis, the world-famous coffee brands have gradually opened stores in Chongqing. Nowadays, people in Chongqing and foreigners living and working 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 creation of a cultural atmosphere. Entrepreneurs must pay close attention to the cultivation of their own comprehensive abilities. Here, we only introduce the operation and management of the coffee industry, hoping to contribute to the positioning of entrepreneurs. Management is not only an art but also a discipline. Different entrepreneurs have different management methods and produce different effects. Questions about management vary from person to person and are closely related to the cultural heritage 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. standardize the service requirements of cafes

(1)。 Etiquette for drinking coffee

In Western countries, there is a set of etiquette for drinking coffee, whether in formal social occasions or in informal home dating.

1. The coffee that entertains the guests must be freshly ground and brewed, and instant coffee is difficult to reach the elegant hall.

two。 When drinking coffee, if you want to add sugar, use a special sugar clip to get it, do not reach for it; coffee spoon is used to stir coffee, do not use it to take cube sugar, let alone scoop it with a spoonful to drink coffee; after adding cube sugar, you can stir it gently with a coffee spoon, but it should not be tampered with.

3. In general, coffee should drink hot coffee. If it is too hot, stir it with a spoon to cool it or let it cool naturally. Do not try to cool the coffee with your mouth. This is not elegant.

4. Put the coffee spoon flat on the coffee plate when it is not in use. Never let it stay in the coffee cup.

5. The function of a coffee plate is to avoid soiling your clothes when drinking coffee. If too much coffee is accumulated on the plate, it can be poured into the cup, but do not drink it directly or spill it on the floor.

6. The position of drinking coffee should be adjusted according to the distance from the table. If you are close to the table, you should keep your upper body straight and hold the ear of the cup with your right hand. If you are far away from the table, you can first carry the coffee cup and plate with your left hand to your chest, then hold the plate in your left hand and send it to your mouth with your right hand.

7. When drinking coffee, you should be careful not to hold the cup with both hands or hold it full, nor bend over the cup to drink it; in addition, when drinking coffee, it is taboo to swallow, make a loud noise, and dry it up.

8. Coffee is for tasting, so it's best to taste it slowly.

9. In social circles, coffee banquets are often held for female guests as a way for women to get to know each other; such coffee banquets are usually held without seats and for a short time, and the host usually serves some dessert when providing coffee drinks. If guests want to taste dessert, they should put down the coffee cup; if you need coffee, you should put down the dessert, not empty hands, eat and drink alternately, it will be undignified.

(2)。 Service specification for hosting customers to drink coffee

Ordinary coffee is usually divided into two types: black coffee, which does not add any ingredients; espresso, which is mixed with milk or coffee companion; and a special coffee, mainly whisky, which is called Irish coffee in the industry. When cafes entertain guests to drink coffee, it is different from ordinary tea treats:

1. When delivering coffee to guests, you can only use the right hand, not the left hand, because in most western countries, the left hand is unclean.

two。 When serving coffee, 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 different tastes, the coffee delivered to the guest is usually black coffee, but next to the coffee cup or on the coffee table, it is usually served with ingredients such as square pond, cream and so on.

4. When the waiter pours coffee into the guest's cup with the coffee pot, do not pick up the coffee cup from the table.

Second, the expansion mode of cafes

Operating cafes, in addition to preferences, if you have the ability, generally when the flagship store is mature, most of them choose to expand outward, which is an advanced mode of operation that forms the coffee industry chain. According to the current market situation, the expansion model of cafes can be divided into four types:

(1)。 Starbucks model-- direct chain

Starbucks adopts a regional authorization approach to divide the country into North China, Central China and South China, and form alliances and cooperate with different companies. Starbucks is generally rooted on the ground floor of some bustling commercial buildings or office buildings. After selecting the location of every store in the world, Starbucks asked the franchisee to send the floor plan, surrounding environment and other information of the store to the headquarters in the United States, plan the decoration design, and then send the design drawings back to various places. Starbucks was introduced to the mainland in 1999 by Sun Dawei, who once operated McDonald's and Hardstone in Taiwan.

(2)。 Real pot mode-- direct operation + franchise mixed chain

The reason for adopting this model is to "facilitate training and provide model stores for franchisees to see." In the mainland, there are 30 coffee chains, six of which are directly operated. The real pot describes the ideal franchisee as follows: good moral character and credit, high enthusiasm and dedication to the coffee business. The franchisee needs to provide a shop of 150,200 square meters, and after paying a full fee of 1.2 million yuan, he will become the shopkeeper. The "hometown" of the real pot is in Tokyo, Japan.

(3)。 Wangwang Seattle model-- cautious direct camp

As a representative of the joint venture between traditional companies and coffee chains, the new Wangwang Seattle mainly starts from Shanghai, taking a direct approach, with a cautious pace. To be a boutique is its marketing strategy, so the scale of each store is relatively large, generally about 300-500 square meters.

(4)。 Shanghai Island Model-- low-cost contract chain

The joining fee of Shangdao Coffee is only 60,000 yuan every four years. Shangdao helps franchisees choose the opening 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 entered the mainland from Taiwan in cooperation with Tangcheng Group.

III. The management orientation of the coffee shop

Coffee management seems simple and easy to learn, but in fact it is not. Coffee management pays attention to culture and embodies cultural heritage. Therefore, entrepreneurs must clarify the business orientation of coffee shops before they start to operate cafes.

The industry generally divides cafes into pure coffee shops and simple coffee shops, both of which have very strong market brands. Coffee professionals believe that the combination of simple meals and coffee is a disguised Chinese and Western restaurant, and coffee lovers do not like the compound flavor of the food in the cafe, which is stronger than coffee. If we only consider it from the perspective of management, under the current market conditions, sideline products such as light meals, cakes and beverages are often profit points that account for a large proportion in cafes, and there is nothing wrong with the market behavior in pursuit of profits; but as far as cafes are concerned, the high profits of sideline industries only indicate the scale and direction of market consumption, and do not represent the culture and connotation of coffee. Coffee experts believe that: to run a coffee shop, you must not lose the taste of coffee, otherwise, you will lose the true meaning and foundation of the coffee shop.