There are thousands of Coffee shops established every day, (Chủ ngữ không có) can start by franchising or opening their coffee shops with signature beverages and desserts. Opening shops seem to be effortless at the very beginning, but how to manage it is a different story. Comprehending customers' tastes, conveying the nutrition of beverages in the house and building solid relationships with staff are the three methods we must follow to maintain a coffee shop.
Management is accommodating guests' needs, which means we have to adapt to the environment in the shop, and always keep updating new recipes to please our customers. Particularly in Vietnam, each shop has a signature recipe that only the shop has (Chỗ này hơi thừa), such as adding coconut milk into "Bac Xiu" makes it a lot more fascinating by the smell and the appetite. Before closing time, feel free to ask the guests if the drink is to their thirst, it is not embarrassments, but it is the key to the very first achievement of the shop "Knowing customers' appetite". Moreover, after showing the advantages of the house, you will keep old consumers and new customers because only you can always satisfy them, providing drinks that only you can make for them. Meeting their needs is just the first step of creating the shop, illustrating the nutrition of each liquid must be the next phase to mark the foundation.
Side substances are not harmful as we thought, consuming the right amount can make it more fascinated in taste and color. For instance, add a tablespoon of coconut milk and cashews into the blender and blend it up, we will have a greasy avocado smoothie and a little more fragrant from the delicious coconut milk for either breakfast or lunch, especially for the athletics or people who has the intention of losing weight. Additionally, consumers will be excited if they figure out that the recipe is exclusively just in the shop. Plus, there are a lot of fruits that Vietnamese is familiar with, for instance, orange stir with pineapple, apple mix with pineapple, and more. A coffee shop consists of beverage recipes and how we stick with staff to form a complete coffee shop.
Linking up with the staff seems to have a lot of difficulties for individuals, but connecting with workers is compulsory, thereby creating a team with no obstacles. Firstly, start to ask how is everyone's day is going, having a little conversation can as well improve our confidence, we can share our hobbies or habits while we are talking. Secondly, ask co-workers what can be enhanced. Each individual has different creativity, we should dig deeper and keep asking staff what else can we improve. Humbly learn and talk to the workers in the store to help us understand each person's situation, building a close-knit relationship with all the staff.
To sum up, maintaining a coffee shop is effortless work in the business world, but how to operate it is a different story. Remembering customers' tastes, but also conveying nutrition from drinks. Last but not least is to link with staff in the shop. According to my thought, I am not trying to create the best coffee shop but to build a shop that has the best service that nowhere else is going to have.
There are thousands of
Coffee
shops
established every day, (
Chủ
ngữ
không
có
) can
start
by franchising or opening their
coffee
shops
with signature beverages and desserts. Opening
shops
seem to be effortless at the
very
beginning,
but
how to manage it is a
different
story. Comprehending customers' tastes, conveying the nutrition of beverages in the
house
and building solid relationships with
staff
are the three methods we
must
follow to maintain a
coffee
shop.
Management is accommodating guests' needs, which means we
have to
adapt to the environment in the
shop
, and always
keep
updating new
recipes
to
please
our customers.
Particularly
in Vietnam, each
shop
has a signature
recipe
that
only
the
shop
has (
Chỗ
này
hơi
thừa
), such as adding coconut milk into
"
Bac
Xiu
"
makes
it a lot more fascinating by the smell and the appetite.
Before
closing time, feel free to ask the guests if the drink is to their thirst, it is not embarrassments,
but
it is the key to the
very
first
achievement of the
shop
"
Knowing customers' appetite
"
.
Moreover
, after showing the advantages of the
house
, you will
keep
old
consumers and new customers
because
only
you can always satisfy them, providing drinks that
only
you can
make
for them. Meeting their needs is
just
the
first
step of creating the
shop
, illustrating the nutrition of each liquid
must
be the
next
phase to mark the foundation.
Side substances are not harmful as we
thought
, consuming the right amount can
make
it more fascinated in taste and color.
For instance
,
add
a tablespoon of coconut milk and cashews into the blender and blend it up, we will have a greasy avocado smoothie and a
little
more fragrant from the delicious coconut milk for either breakfast or lunch,
especially
for the athletics or
people
who
has
the intention of losing weight.
Additionally
, consumers will
be excited
if they figure out that the
recipe
is exclusively
just
in the
shop
. Plus, there are
a lot of
fruits that Vietnamese is familiar with,
for instance
, orange stir with pineapple, apple mix with pineapple, and more. A
coffee
shop
consists of beverage
recipes
and how we stick with
staff
to form a complete
coffee
shop.
Linking up with the
staff
seems to have
a lot of
difficulties for individuals,
but
connecting with workers is compulsory, thereby creating a team with no obstacles.
Firstly
,
start
to ask how is everyone's day is going, having a
little
conversation can
as well
improve
our confidence, we can share our hobbies or habits while we are talking.
Secondly
, ask co-workers what can
be enhanced
. Each individual has
different
creativity, we should dig deeper and
keep
asking
staff
what else can we
improve
.
Humbly
learn and talk to the workers in the store to
help
us understand each person's situation, building a close-knit relationship with all the staff.
To sum up, maintaining a
coffee
shop
is effortless work in the business world,
but
how to operate it is a
different
story. Remembering customers' tastes,
but
also
conveying nutrition from drinks. Last
but
not least is to link with
staff
in the
shop
. According to my
thought
, I am not trying to create the best
coffee
shop
but
to build a
shop
that has the best service that nowhere else is going to have.