Four principles of market research before opening a coffee shop

First, the investigation of competitors-competitors are a hostile force, but competitors are comrades-in-arms with you in the trenches. The so-called "know yourself and know the enemy" and win a hundred battles. The business trends of competitors and the composition of commodities should be paid attention to at any time and have an insight into their trends. At the same time, in-depth comparison and analysis, in order to grasp the advantageous position in operation, often maintain a more unique sales strategy than competitive stores.

Second, the mastery of guest-level objects-as far as a small and medium-sized cafe is concerned, the business area should not be too wide, and the distribution of customers should not be too far away. Therefore, it should be aimed at the position characteristics. In-depth analysis of the characteristics of the guest layer, through the data obtained from the survey, according to the income level, occupational attributes, age, consumer awareness and other factors to set customer objects, and then according to the characteristics of their way of life, to provide the coffee and drinks they need.

Third, the establishment of the purpose of the commodity-the number of coffee items has a great impact on customers' choice and purchase. Therefore, when determining the items of goods, we must fully consider the business area of the cafe and the best-selling degree of coffee, so as to make an effective combination, so as not to affect the turnover and freshness, and can provide the coffee items that customers really need at any time.

Fourth, the effective setting of the price belt-the price factor has a considerable impact on consumers. Therefore, when setting the price belt, we must consider the price that is most easily accepted by the fixed customer layer, and match it with coffee and beverages that are easy to choose, easy to buy, appealing and conducive to leisure, and carry out the purchase of goods within this price belt.

In short, the operation of modern cafes must not ignore market intelligence and consumption trends, and must grasp the information and information at any time. In view of the characteristics of the location of the cafe and the set customer level objects, constantly provide the coffee that customers need, in order to increase the frequency of customers to come to the shop and improve the performance of the cafe.