Coffee Business Cafe Management

I. Formulation of the cafe's business plan

For coffee shop operators, the biggest concern throughout the operation may be daily turnover. In order to achieve the best results, each cafe often has a business policy, and even more specifically, it has set a location, commodity or even detailed policy as a benchmark for weighing the daily business situation. If we further study, that is, the sales plan, because the business policy setting is a part of the overall sales plan, so if a cafe wants to establish a business policy system, the development of the sales plan must be understood.

Of course, in the sale plan to plan time, must be based on the set management policy, and then according to the turnover forecast, the target inventory estimation, the loss of the estimated purchase quota, and the estimated gross profit in order to complete the overall sale plan. Because the whole planning process must be based on figures, the establishment of database information is a prerequisite for marketing planning. At the same time, these data and product plans have a close relationship, so we must be familiar with: even small coffee houses should also be based on numbers, so that there is a customer's aesthetic scale, rather than just impression, feeling, indecent observation and other identity. The criteria and highlights of the proposed sale are summarized below:

1. Turnover Outlook

This is the basic information of the sales plan, and also the basic information of the quantification of the supply commodity plan. Must be based on past sales performance, new business policies, and changes in operating conditions and other factors to be reviewed and analyzed and selected.

2. Estimation of policy inventory

After the turnover forecast is set, it is followed by the calculation of the target inventory. In order to achieve effective control of inventory, the target inventory is calculated based on the clear formulation of the turnover rate policy.

3. Loss estimation

Because when the goods are in real operation, sometimes there will be discounts or reduced sales, and at the same time, damage or missing weather may occur. Wastage such as this should be estimated so that it can be taken into account in estimating procurement estimates.

4. Estimation of purchase quota

For procurement bookings, the following formula can be used:

Purchase quota = end-of-month inventory + current month turnover (original price)-end-of-month inventory + loss

5. Estimated gross profit

Through the process of commodity to calculate the crude profit rate, and through the process of business adjustment, to calculate the predetermined gross profit. Sales benefit estimation and purchase order estimation results are the most basic information for product planning strategy.

A complete sales plan is not only a benchmark for business performance, but also a powerful basis for the entire product plan, so the operation of a cafe must not ignore this problem.

II. THE PRIMARY CONTENT OF THE BUSINESS PLAN

We have heard people say that it is not easy to open a business at this moment. Not only is competition fierce, but experience, feelings and indecent observation alone cannot do it. Besides step-by-step and vigorous urging, we must also have a comprehensive plan so as to provide a basis for implementation. Of course, these are the prerequisites for a modern business operation. However, ordinary cafe operators often ignore them. Even some people feel that they have no room to make a plan. They don't know what the facts should contain. Here are some basic planning items for future reference:

1. Turnover intention

That is, all so-called to do a lot of business. Of course, when formulating the turnover policy, it must be based on the past business climate of the cafe, and at the same time weigh the current market conditions, plus their own business objectives and the current price climate, to be comprehensively considered and determine the turnover.

2. Commodity intention

That is, in order to achieve the set turnover policy, the entire cafe actually has to have what goods. In the case of small cafes, it is necessary to calculate the proportion of the business policy and coffee composition series set, such as the business policy design set at 100,000, of which the milk tea series accounts for 10% of the composition, it must have 10,000 yuan milk tea achievement. Therefore, if the daily beverage accounts for 15% of the composition ratio, it must have a turnover policy of 15,000 yuan.

3. Purchase intention

According to the above-mentioned product plan, when the actual procurement process is started, in order to achieve the effective use of procurement funds and the balance of commodity composition, it is necessary to schedule the procurement plan for the set commodity content. Through the process of turnover planning, product planning and procurement planning, we can easily understand that a coffee shop in order to achieve business objectives, while effectively complete the product composition and efficient use of procurement funds, the basic plan is indispensable.

The calculated data is to provide us with a reproducible target in the allocation and grasp of the amount of money when we actually purchase homework, so as to avoid the allocation error of procurement funds too large. Of course, in practice, we must use these basic data, in the purchase and addition of goods, reference to various types of sales performance to be adjusted quickly, so that these plans can play their own role.

When a cafe has a business plan, product plan and purchase plan, it can purchase goods according to the set purchase amount. Through purchase procedures honed, priced, you can write on the menu, and then must consider the matter, is how to usefully sell these goods. And in personnel, funding and various promotions, management activities with the completion of business policy, the following these plans must also be considered.

4. Sales Promotion Plan

The basic characteristic of the cafe is fixed-point business, which contains the meaning of sales. However, today is the era of marketing-oriented, to the increasingly fierce market competition, in order to achieve strong growth in performance, can not passively wait for customers to help, but must automatically attract customers to shop. Therefore, the implementation of sales promotion activities and publicity requirements are equally indispensable, but in the past small coffee can not be compared with large stores to invest huge advertising costs, naturally how to "spend small advertising" principle is necessary to grasp. Both can receive promotional effects, but also control cost support. As for the use of media, such as posters, flyers, mail letters, etc. can be used, in short, to hold some promotional activities or for the store business information dissemination, in the sales promotion plan must be considered.

5. Personnel intention

In order to achieve the set policy, there must be an implementation plan for the appointment of personnel and the allocation of work, especially the human identity is the main force of the operation. How to make rational use of human capital, and then with the concept of sustainable development, the implementation of a series of personnel training and training plans, are not lacking in business.

6. Funding plan

The allocation plan for operating expenses is also an important task. All expenses of the whole store, such as personnel expenses (salary, board expenses, bonus, etc.), equipment expenses (repair expenses, depreciation, room expenses, etc.), maintenance expenses (utilities, wear and tear expenses, service expenses, miscellaneous expenses, etc.), and operating expenses (advertising expenses, packaging expenses, business taxes, etc.), can be divided into fixed expenses and variable expenses according to their nature. At the same time, the performance of the past to be analyzed, and set the scope of possible increase, and then carry out funding plans.

7. Financial Planning

For the financial aspect, the most direct and easy to think of is the profit and loss plan of the whole store, so as to reflect the operation of the whole store. At the same time, according to the profit and loss situation of coffee shop, there can be a plan on the income and expenditure of working capital, so that the operating funds can be reasonably dispatched and used. Of course, if it can be made into a budget table of income and support, it will help to play a more moderate role.

In short, the above seven basic plans (turnover, commodity procurement, sales promotion, personnel, funds, finance, etc.) are indispensable to the coffee shop. Of course, there are some cafes in order to play a deeper point, other supplementary plans, can also be developed in line with the actual needs of homework implementation, in order to achieve complementary effects.

Third, the coffee shop staff standards

1. Instrument appearance

① Clothing

Employees of all posts shall wear uniforms of their own posts, and their clothes shall be clean and tidy.

Front desk staff clothing must be flat, crisp, without wrinkles, lines outline clear arrogance.

Clothing must be free from defects, accidents, no damage, no open, no missing button, size moderate.

Wear uniform buttons should be fully buttoned, wear suits, both men and women are not allowed to open their coats, roll up trousers, sleeves, etc.

Uniform jacket sleeves, collar, uniform shirt collar, shall not reveal personal clothing. Uniforms shall not show personal items, such as: medals, pens, paper, etc., uniform pockets shall not bring more items, appear to rise.

② Instrument appearance

Employees must work face clean, delicate, comfortable, full of spirit.

Male employees are not allowed to have long hair, front hair without outer ears, rear hair without collar; no moustache, sideburns. Female employees do not leave strange hairstyles, general hair does not have ears, such as long hair, post must be coiled up. Male member puts target mushroom, must maintain beautiful, delicate, comfortable hairstyle.

Staff spirit concentration, eyes bright spirit, not tired.

③ Makeup

Female employees must wear light makeup on duty, beautiful natural appearance, youthful vitality, male employees are not allowed to wear makeup.

Make up and type of work, work place coordination, not showy, not frivolous, delicate, cause guest disgust.

④ Ornaments

Employees do not wear precious earrings, bracelets, necklaces, rings, etc. to work.

Employees can wear accessories to work, such as watches, corsage, hair knot, hair clip and other accessories, select the appropriate abstract, and face, hair style, clothing coordination, beauty is not beautiful delicate.

5 body movement when the quality of the front desk workers insist on standing work, stand beautiful posture, look natural, smile. Eyes level or look at the object of work, smile nod signal.

Hands crossed in front of the body or crossed behind the back (male), feet in a V shape (female) or shoulder width (male), the body is simple and stable.

Spiritual fullness, natural delicate, ready to provide services for guests.

When on duty or talking with guests, sit steadily, quietly, naturally, and smile.

Feet level, hands hanging at the side and placed on both legs, center of gravity vertical upward, shoulders relaxed smoothly.

When sitting down or talking with guests, your eyes should be fixed on the guests and your spirit should be concentrated.

Beautiful walking posture, elegant movements, smiling face, natural delicate.

Moving forward with eyes straight ahead, body vertical and steady, no sway, eight steps and loop legs.

Travel speed is moderate, do not run, pay attention to the front guests, meet with guests, should smile hello.

When guiding guests, automatically greet them, indicate the purpose of the target, introduce the service items or action measures, and walk in front of the guests. 1.5~2 steps in front of the distance, the body slightly sideways guests.

When doing things for guests or talking with guests, the gestures are correct, the movements are wonderful, natural and appropriate.

The gesture range is appropriate, the guest understands easily, will not cause the guest to be disgusted or the misunderstanding.

When using gestures, we should respect the guest's fashion habits and pay attention to the coordination with the use of speech.

Self-hygiene

Employees do not drink alcohol before work, do not eat food with strong smell, keep teeth clean, fresh mouth. Brush your teeth or gargle after meals.

Employees should often manicure nails, nails should not be too long, keep nails clean. Female employees are not allowed to wear dark nail polish.

Bathe frequently, hair diligently, change work clothes frequently, keep hair clean and tidy, no dandruff.

No smoking, no drinking, no snacks, no meals at work.

Employees must wash their hands after using the toilet before taking up their posts, and the staff in the dining room and guest room must wash their hands before touching food to form a habit.

Do not sneeze, sneeze

Do not do unhygienic and unsightly actions when working.

Employees must have a physical examination once a year and hold a health pass certificate.

If employees are found to have infectious diseases, they shall be transferred from their posts in real time and treated in real time.

Other

Male employees wear black socks, hotel designated leather shoes and connect bright, female employees wear flesh-colored stockings, do not have holes, wear hotel designated cloth shoes, connect clean, no holes.

The employee name tag is worn on the left chest, male employees wear it on the upper part of the left chest pocket, and female employees also wear it in the corresponding position.

Before entering the working area, check whether your instrument is suitable for the scale.

2, courtesy courtesy

① Primary content

Greeting etiquette should automatically greet guests, according to the time, place, scene, reception object differences, accurate use of greeting etiquette.

Title etiquette should be in accordance with the identity of the guests, age, gender, occupation, the use of different titles, friendly and kind, old customers try to name their full name.

Answer etiquette should be in accordance with the different scenes, wording content, specific circumstances accurate reply guests, spin hook flexible, appropriate response.

Greeting etiquette can be used correctly according to the specific needs of greeting and sending, so as to pay attention to etiquette order, form, speak affectionately correct, care, gesture appropriate.

Operating etiquette is standard, do not disturb guests, polite and delicate.

② Daily courtesy

Treat guests modestly, simply and delicately, look natural, smile and stand sincerely.

Should respect the guest's fashion habits and religious worship, the guest's clothing, image, different habits and movements, do not comment, according to the guest's habits to beg for help.

Meet or shake hands with guests, etc., can correctly use polite forms, action norms.

Provide strict compliance with the contract time, time, accuracy, fast and accurate.

Work or in public places do not make loud noise, movement light and steady, soft voice, does not affect the sense of responsibility.

② Working efficiency

Daily work should have a plan, according to the time period to place the work, the daily time period to complete the work to be clear and clear.

Select the correct style, skilled operation skills, in the designated time to complete the designated mission.

Every day according to the plan to check the completion of the work results, ensure efficiency.

③ Special efficiency

According to the specified time scale to complete the reception service, commission service, ticketing service, vehicle placement service, guest purchasing service and other services.

Each time in accordance with the requirements of the guests at the time and content, on time to provide services, not missing about, not tired.

Because the guest is not beautiful reason cannot supply on time or complete the service, must patiently explain to the guest.

No guest dissatisfaction, delayed guest time and requests due to efficiency problems.

6. Professional ethics

Employees should receive excellent professional ethics education and grasp the basic knowledge of professional ethics.

Have brilliant moral concepts, moral sentiment and moral fashion, be able to consciously use moral norms to restrict their behavior and do beneficial work.

Treat guests equally, regardless of race, nationality, country, region, rich or poor, close or distant, and do not judge people by appearance.

Integrity without deception, honest to all guests, reasonable, fair business, adhere to quality first, promise first.

Respect the guest's ethnic customs, religious beliefs and personal habits.

Abide by national laws and regulations and protect the legitimate rights and interests of guests.

Abide by store rules and regulations, do not do business with customers privately, and do not ask for tips

IV. Open and close the post responsibilities

1, open it.

Dressing 15 minutes early.

Turn on the lights, open all the containers, check the inventory.

Hygiene in clean areas.

Check whether the ice machine, refrigerator, draft beer machine, etc. are working normally and whether the beer is novel.

Check whether the cups and utensils are sufficient, clean and bright.

Collect the items filled in the requisition yesterday, clean them and put them into the refrigerator and container.

Scale display all kinds of drinks.

Prepare all kinds of decorations, dairy products, sugar water, snacks and other items, reasonable display, easy to operate.

According to the standard style and cooperate to produce all kinds of drinks, and provide drinks to serve.

If you see the product, keep the area clean and drinks should be provided at any time.

2. Take it

Collect all the cups, clean them, put them into the cup tube and count them correctly.

Search for knives, coffee spoons and other items for missing.

Clean up, count beer and soft drinks, etc.

Ensure that the wine is stored safely and counted accurately.

Check and adjust the temperature of the refrigerator to ensure the safe storage of drinks.

Clean wine rack, glass rack, lock all wine containers, containers, refrigerators, etc.

Put the water and other items into the response containers and refrigerators due to different texture.

Fill in the daily report, pick up the list and check the drinks.

Beat the leftover beer from the raw beer machine to avoid spoilage.

Cut off the rubbish.

Turn off all power sources and water sources except refrigerators and ice makers.

After returning the statements, documents and keys correctly, clock out.

V. Cafe operation measures to set up equipment

1. Processing class

Italian coffee maker, American style

Coffee machine, special coffee mill, single coffee mill, coffee dregs bucket, commercial takeaway coffee mill

2. Food processing

Juicer, blender, milk machine, ice maker, microwave oven, hot dog machine, bread maker, ice box, sandwich machine

3. Storage category

Pastry cabinet, freezer, freezer, display cabinet

4. Water system

CUNO water filtration equipment, special soft water equipment, long running water, boiled water, drinking machine, washing pool, dishwasher

5. Management system

Cashier system, custody system

6. Coffee utensils

Coffee thermometer, electronic scale, short cup, cream gun, air bomb, all kinds of coffee cups, wine cups, trays

7. Coffee consumption

Coffee beans, Coffee White Sugar, Coffee Brown Sugar, Coffee Fat foam, Milk, Cream, unattractive Juice, Wine, Chocolate Sauce, unattractive syrup, fresh and unattractive Sauce, Ice Cream, COCO Powder, pastry

8. Coffee consumables

All kinds of coffee take out cups, paper towels, straws, mixing sticks and carrying bags.

9. Other miscellaneous classes

Bar (front bar, rear bar), workroom, indoor and outdoor tables and chairs, light boxes, advertising supplies, supplies, trash bins, lockers, safes, matching boxes, water signs, audio-visual equipment, telephone