The coffee instructor tells you: seven rules for running a coffee franchise

1. Reserve a way out.

Running a coffee franchise is bound to face the risk of failure. If the business is still not smooth after 1 year, you should be prepared to close the business at any time and sell all the kitchen equipment. Most kitchen equipment can initially be leased for only one year. It is absolutely not too late to buy after a year, when the business is on track, so that cash flow will be more stable. Since there are not a few people who fail in the catering industry, many middle-aged goods can be seen in circulation on the market, and cheap equipment can be purchased through auctions and other channels.

2. Location is everything.

It's not easy to be lucky enough to find something great, but I suggest opening next to a Starbucks. They must have put a lot of effort into market research, and regional coffee franchisees like us won't compete with them for business. Instead of looking for an empty store, I suggest looking for a store that is not cleaned and maintained frequently (indicating that the owner does not have the energy to do business) and buying it. It would be better if the store was originally a restaurant, which would save a lot of investment in kitchen equipment at the beginning of the store.

3. Find 200 regular customers

For a regional coffee franchise, as long as there are 200 regular customers, you can run smoothly. As early as the site-finding stage, one should grasp the local characteristics and think about the concept of uniqueness and niche. However, he could not be too persistent. After opening the store, you must listen to the voice of the customer and slowly correct the direction. Details, from the way the greeting is presented to the design of the napkin, need to be incorporated into the concept. Of course, if the characteristics of the store do not conform to the personality of the owner himself, it is difficult to succeed.

4. The barista moves within 2 steps.

Every time a clerk moves a step, the speed at which he or she delivers goods slows down. When designing your kitchen, place the coffee machine within 2 steps of the barista so that he can make drinks within 2 steps. Especially for popular products, it was necessary to carefully arrange the location of the materials so that they could be produced in the shortest time. Assuming the popular item is a latte or cappuccino, keep the milk within easy reach of the refrigerator, and the sink for washing the foam cups should not be too far from the coffee machine. Please grasp which popular product will be first, then design the kitchen of the coffee franchise store.

5. Design "Team"

The customers who bring the most revenue to coffee franchisees are takeout customers. For them, please put sugar and cream near the shop entrance. Queue routes can be designed to line up along the bar or shelf rather than facing the checkout counter at right angles, so that customers can see the menu while waiting, and try not to let customers come to the checkout counter to start thinking about what to order. It's best to arrange small items in the middle of the queue so that customers can take them directly to the checkout counter. This not only reduces the burden on cashiers, but also makes it easier for small commodities to arouse customers 'willingness to buy.

6. Sell a small variety of products in large quantities

For example, making brownies on one baking pan takes 1 hour, but doubling the serving size takes only 1 hour and 10 minutes. In other words, instead of increasing the variety of products, we can create a business model that sells more products at a time, and we can efficiently expand our business scale. One of my best recommendations is catering. A large number of products that are also sold in coffee franchisees are produced and sent to the designated places of customers, which can reduce the overall cost.

7. Replace old goods with new ones

Remember to make changes often. If the change stops, the popularity of the store will start to decline. Change and "increase" are different. If it keeps adding, it's likely that one day this coffee franchise will become a pizza and oil change coffee shop. When adding new items to the menu, be sure to replace the less marketable ones. Customers 'preferences change over time, and as long as items can be added and deleted repeatedly, the menu in the store can be upgraded to keep up with the changes of the times.

In addition to learning from the experience and opinions of predecessors or experts, we also need to have our own innovation and thinking in all aspects when operating coffee franchisees. After all, copying experience is not easy to use. I believe that only careful management, rather than follow the gourd painting ladle, will make coffee franchisees increasingly prosperous.