Chapter I Overview of Coffee Shop 1
Section I Current Situation and Prospect of Coffee Shop 3
1. Growing Consumer Market 3
2. Coffee format of the market 3
2. Composition of investment expenses of coffee shop 5
1. Initial planning expenses 5
2. Joining expenses 5
3. Store expenses of coffee shop 5. Decoration expenses 6
VI. Equipment and facilities purchase expenses 7
VII. Initial stocking expenses 7
VIII. Opening expenses 7
IX. Working capital 7
Chapter II coffee shop location 9
Section I business circle survey 11
I business circle survey 11
II. Find your own customer base 12
. How to do a good job in lot evaluation 15
II. Points of rent-seeking storefront 18
III. Site selection case 21
Section III. Signing a lease contract 21
I. Main contents of the lease contract 21
II. Matters needing attention in signing a lease contract 23
III. Ways of cooperation with the owner 25
Chapter III. Coffee shop preparation 27
Turnover plan 29
II. Commodity plan 29
III. Purchasing plan 31
IV. Sales promotion plan 31
V. Personnel plan 31
VI. Funding plan 31
VII. Financial plan 31
Section II. Coffee shop design 32
I. Overall design style of coffee shop 32. Color design 38
Section III License Handling 41
I. How to handle licenses 41
II. Several licenses to be handled by coffee shops 45
Chapter IV Operation Management 47
Section I Job Responsibilities and Establishment 49
I. Coffee shop structure and job responsibilities 49
II. Scheduling management and workflow 51
Manager's management function 55
II. Daily operation plan 59
Section III. Leadership management 61
I. Paying attention to communication and coordination 61
II. Stimulating the enthusiasm of all staff 61
III. Staff meeting 62
Chapter V Marketing management 65
Section I. Marketing strategy 67
I. Opening promotion 67. Enhance the popularity of coffee shops 72
How to sell food and drinks 74
I. How to sell food 74
II. How to successfully sell coffee beans 76
III. How to carry out value-added sales 78
IV. Sales examples 83
Chapter VI Profit management 87
Section I Daily business management 89
I. Cash management 93
Section 2 Cost control of coffee shops 94
I. Cost composition 94
II. Cost control 96
Section 3 Performance management 98
I. Improving the management concept of managers 98
II. Setting profit targets 111
III. Digital target management 112
IV. Five points of performance target management 115
Chapter VII Management and Training of Shop Assistants 119
Section I Recruitment 111
Section II Demand Planning of Shop Assistants 111
Section II Recruitment Approaches 113
Section III Recruitment Points 115
Section IV Motivation 116
Section II Emphasis on Shop Assistants Training 118
. Various trainings 119
III. Training schedule of coffee shop assistants 121
IV. Training effect survey 123
V. Training assessment 125
VI. Daily standard of coffee shop work 127
Chapter VIII Customer service 131
Section 1 Our customer base 133
I. Who are our customers 133? Cultivating loyal customers 134
Meeting customers' needs in the second quarter 137
I. How to provide quality service 137
II. Handling common incidents 139
Chapter IX Coffee shop production 141
Section I Coffee bean processing 143
I. Coffee bean baking 143
II. Packaging 146
Key steps 147
1. Control of water quantity, water quality and water temperature 147
2. Grinding coffee beans 148
3. Brewing Espresso 149
4. How to make good milk foam 151
5. Making Espresso process 152
6. Common problems and solutions in making Espresso 154. Equipment maintenance 155
Section III Production and production methods 159
I. Classic coffee 159
II. Cold drink series 162
III. Fruit drink and tea 163
IV. Delicious cakes and snacks 164
Section IV. Material management of coffee shops 165
I. Warehouse management of coffee shops 165 < Order management 166
Chapter 11 Create a warm and romantic environment 169
Section 1 Pay attention to the image of coffee shop 171
1. External image 171
2. Internal image 172
3. Staff with good image 174
Section 2. Good atmosphere 176
1. Creating atmosphere 176
. Retain customers with a good atmosphere 177
Section 3: Clean management 179
I. Hygienic standard 179
II. Personal hygiene 181
III. Environmental hygiene 183
Section 4: Safety management 185
I. Requirements for safe work 185
II. Preventive measures 185
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