Category: Business Knowledge
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New Normal: Tea Shop Business During Covid
It is undeniable that the spread of COVID has definitely caused sales of restaurants and beverage shops to decrease during this period. Due to the COVID situation that has changed the way of life, the lifestyle of customers has changed. Although it is still open for dine-in, there are still many limitations. Therefore, the recommendations for adapting the shop to survive should be to adjust the service format as follows:
1. Contactless food ordering system (QR Order) is a food ordering system through scanning QR Code by using the customer’s phone to scan the code that the shop has prepared. The menu will be displayed in the customer’s phone. It is considered a reduction in contact to prevent germs that may occur on the menu. In addition, it also saves the budget for producing new menus every time. Because if it is on the customer’s phone, the shop can add new menus or promotional menus all the time. Just update it in the system, no need to print it again like every time.
2. Contactless Payment With the situation that requires reducing contact and maintaining extra cleanliness, paying without using cash is the best way, whether it is paying via QR code or transferring money via application. Which stores still only accept cash? It’s time to start finding ways to adapt to this current situation.
3. D rive-up or walk-up windows or ordering food at separate Pick up points is another convenient way to meet the needs of hungry people who want to social distance. In our country, we will clearly see this system with KFC or Mc Donald’s. But in the future, we may see a trend of store design that places more distance between customers and employees. For example, in addition to having a specific area for parking, ordering and receiving food, there are also partitions or divided into more proportional ordering rooms for faster food preparation, packing and delivery, and also convenient for delivery staff who come to pick up the food. Some beverage shops, such as Starbucks, have some branches abroad that have started using this system. Therefore, tea shops that have a proportional area can adapt the storefront into a pick-up point for products quickly without having to wait long. Or it may be a system for calling to order and having staff walk out to the side of the road when customers arrive at the store.
4. Food delivery service via Delivery In addition to the delivery staff having to wear masks at all times while working and maintaining a distance of at least 1 meter from customers, what tea shops need to do is think about how to make the drink menu in various applications easy to read, with details for customers to understand what ingredients each drink has and what is special about it. Each category should not be too many, as it will confuse customers and make them not know which menu to choose. And don’t forget to update new special menus or make promotions in the application so that customers feel like they are buying at the store, which will increase excitement for customers.
5. If any shop is still open for service as usual, they should add a queue reservation system for customers, especially small tea shops with only a few seats, to reduce the crowded queue in front of the shop and reduce the spread of germs.
6. The number of bills decreased because the shop has a limited number of customers. How to increase sales per bill is something to consider, especially for some tea shops that focus on selling beverages. The menu in the shop is not very diverse. Increasing sales from customers who come alone can be done in many ways, such as adding a Grab & Go menu that is easy to pick up and sell without having to wait long, or arranging a set menu of tea and beverages at a great value, etc.
7. Open Kitchen The trend of open kitchens shows cleanliness and reduces customer concerns. Making an open kitchen so that customers can see the tea brewing process directly will create a sense of openness, sincerity, and help customers feel confident in the shop. It also shows the interestingness and style of making drinks for the shop.
Source
https://www.behance.net/gallery/53948421/Starbucks-Drive-Thru-(Keele-North)
https://www.pinterest.com/pin/491596115582901369/
Article from: Fuwafuwa
Add 3 food business ideas to help Chateau continue
In this era where cafes are popping up a lot, introducing new menus, new promotions, or adding more decorations to the shop may not be enough anymore. Focusing on food business trends is another thing that will help the business continue. Because food trends these days don’t just focus on deliciousness. Especially during this time when Covid has returned to spread again, creating convenience for customers and allowing them to experience quality food and drinks as if they were eating at the shop is a trend that shops need to pay more attention to. Let’s look at 3 main concepts of the food business that will help your tea shop grow despite the Covid situation.
1. Adding an option to order food via an application created by the restaurant itself or via a delivery system. It cannot be denied that in this era, ordering food via online channels has grown very rapidly. Especially the COVID situation that has caused many people to avoid going to restaurants and turn to ordering food via mobile phones instead. With consumer behavior that requires convenience and the trend of providing services in this form that also has many promotions and privileges, bringing tea shops to food delivery platforms such as Grab Food, Food Panda, Gojek, Line Man is definitely still going well. Although there will be some GP losses, some restaurants do not want to join these delivery platforms. But if you consider it carefully, you will find that selling through these delivery channels allows the restaurant to use the ingredients that it already has.
However, for tea shops, they may be worried about the transportation of products to the shop that may spill, make a mess, and may not receive 100% complete products when they arrive to customers. They must eliminate that concern and look for packaging and different ways to serve tea instead, such as using a bottle to hold water and separate tea and ice.
2. Adjust the drink menu, healthy food and be more creative. Food that is more than delicious for this era must be healthy food. And if advanced science is used to create a menu or creativity is added to the menu, as well as presenting it in new and exciting forms, it all creates a new experience for customers. For example, drinking regular green tea, if it is made into a smoothie and some fruits are added to make the green tea taste more unique and healthy, it will attract more female customers. Or cereal yogurt, which is a popular breakfast trend right now, can add green tea flavor to create a unique breakfast for your shop.
However, if it is a drink menu, healthy food, or a very creative menu, it is usually expensive, making few new customers dare to try it. Therefore, if the shop can control the cost to be at a low price, it will make the selling price cheaper and easier to reach the consumer group.
3. 24-hour food business Who would have thought that the 24-hour restaurant model would be possible and that there would actually be customers? However, with the changing consumer behavior today, there are more people living at night, and people who work at night have very few opportunities to eat and drink delicious food and beverages like people who live during the day. In addition, Thai people believe that consuming tea or coffee with caffeine at night will cause insomnia. Therefore, there are very few shops that sell tea or coffee late at night. However, people who live at night still want to drink these beverages. Therefore, the 24-hour food and beverage business model is doing better than expected. It is considered a push for the food business to grow by capturing the lifestyle of people who live at night.
Source
https://www.elle.com/culture/career-politics/a31478025/how-to-help-community-coronavirus-pandemic/
https://weheartit.com/entry/320776028
Article from: Fuwafuwa
Increase sales of tea shops from single customers
These 4 techniques are simple ways to increase sales without customers feeling uncomfortable having tea in the shop alone. It may be because they want peace and quiet, so they choose to come to the tea shop alone. It may be because of the chaotic social conditions that make some groups of people want peace on the weekends. Or because they are single. Or for whatever reason. But when a customer walks into the shop alone, it may cause some shops to worry because they may think that they will not make much purchase. Increasing sales from bills of this group of customers is actually not difficult. Let’s start by suggesting that you try using the following 4 techniques.
1. Recommend snacks and desserts to go with the main tea menu of the shop. During the order taking period, the trend is for the staff to offer snacks and desserts for customers to eat while waiting for their drinks or food that takes a long time to make. The menu that should be recommended should be a menu that helps enhance the taste of the drink, such as offering daifuku, a dessert that does not require cooking time. Just pick it up and serve it, saving time waiting. Eat it with hot green tea, etc. Or try to observe customer behavior. When customers are almost finished eating, come in and offer dessert and drinks. This is an easy way to increase sales per bill, especially for women.
2. Offer a great value set menu , including savory and sweet dishes and drinks. This is the easiest way to increase the purchase per bill from customers who come alone. This strategy can be used by all ages. Just choose a set menu that covers everything, or just add 10-50 baht and get another menu to eat with it. This will make customers feel complete, finished, and save money in one set. Therefore, offering a set menu is an interesting option because it makes customers feel it’s worth it and they are willing to pay a higher price without feeling uncomfortable. For example, instead of offering a single menu, such as iced green tea soba, add a great value set, served with green tea red bean yokan and a glass of hot tea with a few side dishes to go with the soba. I guarantee that anyone who sees it will feel that it’s worth it. Or try studying how to make customers feel that the tea at the shop is worth the price. Adding ideas can help a lot.
3. Reduce the amount to allow for a variety of orders. Because the value set may seem like a real value but is too much for some customers, especially women who are afraid of gaining weight if they eat too much. So customers choose to order a single dish instead. Therefore, no matter how much you try to sell or how delicious the menu is, they will only order one dish. An easy solution is to reduce the size of the menu, make a menu only for size S. For example, from a large piece of cake, you can make it a mini size, specify that it is size S, adjust the amount to be less, and then make a value set only for size S people. Because if you only sell a single menu for size S, some customers may feel that it is too little.
4. Have more Grab & Go products placed in front of the store so that customers who come alone can pick up and buy without feeling embarrassed. The more products that are not too expensive, look beautiful and delicious, or may have a few samplers placed, the easier it is to increase the purchase per bill. However, if the store has enough space, it may be possible to set up a display shelf as a corner for customers to stop by and buy before leaving, which will help increase the purchase per bill, at least a little.
A very important caution: Some customers who come alone may want peace in the shop and do not want the staff to push their products too much. Especially those who come alone in the bar, it is possible that they want to concentrate on thinking about work or reading a book with a nice drink. Therefore, observing customer behavior is very important in providing service to all customer groups.
Source
https://www.facebook.com/paperandtea/photos/2223036527737529/
Article from: Fuwafuwa
Touch point for tea shop customers by releasing a Limited Collection
Developing or improving customer satisfaction with products or services is essential for every store to take care of customers throughout the process, from before sales, during sales, and after sales. Because focusing on Customer Touchpoint will allow you to see the way to create customer satisfaction at every point to create a good experience for customers. In fact, Customer Touchpoint starts when customers search for tea shops online, advertise, enter the store, and until the end of the sale. The best Touch Point is when we allow customers to experience being a part of our store , anywhere, anytime, not just at the store. That is, releasing Limited Collection Merchandise, our own branded products, which help gradually infiltrate the lifestyle of people in this era, on every occasion, every moment of consumption, whether in-store or outside the store. This is to create business growth opportunities for regular beverage shops in other branches without having to wait for customers to come in and use the service at the store only. For Limited Collection products, if we give the clearest example, we can’t escape “Starbucks”, which can always release products to attract attention no matter what festival it is.
It can be noticed that anyone who is a Starbucks customer will have both a hot beverage cup and a cold beverage cup that they carry with them wherever they go, as well as a cup specifically for use at home, making the brand a part of everyday life and being in almost every moment of daily activities, from morning – commuting to work/school until returning home. Starbucks’ continuous release of new collections is what makes customers want to take part in the festivities.
However, Limited Collection is not limited to just a glass. You can also create patterns on shirts or other notebooks. The product itself also reflects the vision of the shop. For example, a tea shop should release this Limited Collection to reflect the behavior of customers to turn to using “personal glasses” to buy drinks at the shop to preserve the environment. It can also be used to create promotions at the shop.
The patterns used for this Limited Collection product can be easily done, starting from using a logo or creating another set of graphics specifically for use with this product. Because this Limited Collection product is like a powerful “Silent Salesman”, both in creating Brand Visibility from people holding the glass back and forth or placing it on a table, making the glass a medium or Touch Point that catches the eyes of those who see it.
Although the core business of tea shops is beverages and food, merchandise is another way to generate income and helps create engagement between the brand and customers. It is another touch point for brand communication. No matter who holds a cup or uses Starbucks items, they will see the logo and brand name that they remember. At the same time, the brand is included in customers “conversations. Especially the Limited Edition collection that is sold only for a certain period of time for fans to collect, it will be talked about and shared. If any shop already has this kind of Limited Collection merchandise, don’t forget to display and arrange the products to make them easy to find and easy to access, like Starbucks itself, which chooses to place them on shelves near the cashier and near the entrance and exit to attract customers” interest in this product from the first glance.
This Merchandise product group is also very useful during the New Year festival because you can buy it as a gift for anyone or you can use it as a gift set to pair with the dessert menu at the shop, making the recipient feel like they are eating at the shop themselves. If anyone doesn’t know what product to create, you can start by collaborating with an Artist first so that customers can get to know you more easily. Then you can choose products according to the season.
Source
https://chachanoma-shop.jp/SHOP/0301-1008.html
https://www.facebook.com/paperandtea/photos
Article from: Fuwafuwa
Have you started planning next year’s tactical plan for your tea shop yet?
Advance planning is necessary for every business, especially in this era where there are many beverage shops, dessert shops, and cafes. Creating a Tactical Plan for the campaign throughout the next year, such as what will be done during each festival and each month, will help you prepare in time. However, this planning does not only focus on releasing new menus for the festival, but also takes into account the target customers who want to do the campaign, the budget, and the communication channels including various media, marketing activities, and the interior decoration of the shop.
How to start a Tactical Plan for a tea shop? I recommend making different seasons the main focus of your plan because Thai people’s spending behavior makes it easier to buy and spend when there is a festival.
Starting from January, it’s the New Year. Start something new and bright with a healthy menu like whole wheat green tea pancakes topped with banana and cinnamon. Then it’s Children’s Day. The menu at the shop is suitable for creating something cute that children will want to eat.
February, the month of love. A sweet heart-shaped menu made mainly from the shop’s green tea makes this Valentine’s Day even more special.
March and April are the spring seasons when cherry blossoms start to bloom. Therefore, cherry blossom-based menus are very popular in Japan. Therefore, green tea shops that use authentic Japanese ingredients should not miss out on following this cherry blossom trend.
On Mother’s Day and Father’s Day , many children want to make homemade desserts for their parents or choose healthy desserts or raw sweets, another type of healthy dessert, which is also interesting.
Whole wheat green tea muffins or black sesame green tea cakes, flavors suitable for adults, will make your tea shop more inviting to come and buy gifts for every festival. Another time that is suitable for creating ideas for green tea menus is Halloween. Although it is not very popular among Thai people, there are many shops that make green tea cookies or green tea ball cakes with cute ghost designs to serve as free gifts on October 31st.
And then it comes to the end of the year, the joyful season, Christmas, New Year, where many cute and delicious menus with Christmas-themed designs have been released to create brightness and fun at the restaurant.
You will see that throughout the year there will be festivals that allow us to use the trend to create new menus that are consistent with that period, so that customers can visit every festival. But before looking at what new menus to launch, what you should know is that we need to understand, we need to deeply understand the market that we are playing in, both on our own side, we need to know the position of your brand and know the needs of customers, the behavior of customers, whether it is suitable to create new products according to the festival or not, including looking at the weaknesses and strengths of each competitor in order to plug the leaks of our own shop.
After that, the analysis of marketing goals must be as clear as possible, not vague or too broad. It must specify what the store wants from this planning, a clear campaign period, and every campaign with a clear goal will lead to clear measurement and evaluation of the results.
After analyzing the purpose and customer target, planning must first take the entire year’s budget and divide it into slots so that the shop owner knows when to invest in organizing the campaign and how much. The budget will cover both offline and online media, shop interior decoration, R&D costs to create new menus that are in line with the festival, and find packages that are in line with other festivals.
The best way to get your tea shop off the ground and not do haphazard marketing throughout the year is to write a Tactical Plan throughout the year to give yourself enough time to fully execute the plan.
Have you prepared next year’s plan for your store today?
Source
https://sweetrusticbakes.com/gluten-free-halloween-cookies/
http://www.huffingtonpost.com/ken-leung/to-us-matcha-goma-mousse-_b_3786543.html?utm_hp_ref=baking
http://lifeinthesouth.co/raw-matcha-lime-tarts/
Article from: Fuwafuwa
How to organize a tea shop campaign to end the year with a bang
It’s starting to be the end of the year, the time that everyone loves, a time for spending, rewarding yourself and buying gifts for loved ones. After reviewing the overall operating results of various shops and cafes, checking every item in the tea shop (see more at shorturl.at/ckos8) , it’s time to heavily promote discounts, exchanges, giveaways, and freebies in order to increase sales. But in addition to doing heavy promotions,
At the end of the year like this, you can also organize additional activities to make your tea shop more colorful by…..
1. Start by decorating the shop. In addition to placing a Christmas tree and decorating other areas to create a Christmas atmosphere, it can also help create a shopping atmosphere. However, if you want to make it easier for customers to remember you, you should set the concept from the first decoration so that every area in the shop is consistent.
When laying out the concept, you have to take into account the colors, whether it will be a Christmas theme with red and green or a gold and silver tone, so that the image of the store is in the same direction, including signs at various points, such as promotion signs, price tags, and product packaging. If anyone can’t picture it, try thinking of Starbucks, which changes the signs, adds decorations, and releases Christmas packaging every year, so that customers have fun waiting to see what color the glass will be this year.
However, decorating and making every area in the store have the same theme may require a certain budget, which SME stores or small businesses may not have enough budget for, so they can reduce and focus on decorating only one display area in the store.
2. After the atmosphere in the shop, it comes to the product that must be considered, whether to create new colors, create something additional to make the original menu become a menu that creates smiles during happy times, such as hot matcha latte, which was originally served neat, adding toppings with cute snowman marshmallows, or creating a new flavor that emphasizes decorations in green and red because green tea can be a gift for every festival, according to Japanese beliefs. Read more at shorturl.at/dsGI8
Adding small items to the existing menu can save time and money in trying out new menus, and also create something new for customers to experience and enjoy during special moments like this.
3. Arranging a gift set as a Gift Set that includes tea making equipment or arranging a gift set of tea powder or bakery drinks from the shop as a set that is suitable for giving during the New Year.
But to increase interest and make customers have more fun besides buying a normal gift set, we will adjust the Gift Set to be a Lucky bag set like the Japanese people, where many shops will arrange this lucky bag set to sell at a price lower than the actual value in the bag, without seeing what’s inside the bag. It’s a gamble that you’ll definitely get a gift, but you just have to hope for what you’ll get.
4. Organize a workshop in a Christmas theme to please girls who like DIY and want to make gifts, such as making green tea Christmas cookies. It is a menu that is not difficult to make and you can cut the cookies into fun patterns as you like. Especially if the main ingredient is green tea powder, the colorful cookies like Christmas trees are even easier to make.
5. Get a chance to win prizes with Lucky Draw. Of course, random selection or taking risks is something that Thai people love. Especially giving away gifts at the end of the year like this, it makes it more fun for customers. It’s like giving back to customers. However, you may need to set a minimum purchase amount and rules for the lucky draw so that the store doesn’t lose too much. And the gift from the lucky draw should be a product or service of the store, such as a coupon for a free drink, a coupon to exchange for green tea powder to brew at home, etc.
6. Do marketing in both online to offline and offline to online channels because in this era, online is considered the first media that can reach a wide range of customers. That is, you can post discount coupons on your page so that customers who have never been to the store can claim their rights and stop by to use the discount at the store. Or if customers come to buy tea at the store, post it online and tag or # back to the store’s page. This helps to publicize quite well at a low price. Since there are many beverage shops these days, some shops come and go quickly following the trend. Therefore, making it easy for new customers to access our tea shop, with discounts from the first time they visit, will make it easier to decide to buy.
The most important thing in organizing a successful tea shop campaign is to see the big picture in every point, making it a campaign with the same image, rather than doing superficial promotions. After the campaign ends, what is essential for organizing a year-end campaign like this is to evaluate and measure the results. Where did the increased sales come from? In order to review the campaign and continue to fight for the next campaign in the following years.
Source
https://twitter.com/nopstudio/status/674596615391350787
rawpixel.com
Article from: Fuwafuwa
ตรวจเช็คไอเท็มร้านชา “ถึงเวลาเก่าไปใหม่มารึยัง”
สิ้นปีแบบนี้ หลายๆร้านโฟกัสไปที่แผนของปีถัดไป ว่าจะทำอะไรใหม่ๆให้ที่ร้านดี ซึ่งถือว่าเป็นการวางแผนที่มองการณ์ไกลที่สำคัญ แต่อย่าลืมที่จะมารีวิวสิ่งต่างๆภายในร้าน ไล่ตรวจเช็คทุกไอเท็มว่าถึงเวลาเปลี่ยนรึยัง เพื่อสร้างภาพลักษณ์ใหม่ๆ แถมยังเป็นการจัดระเบียบร้านชาของคุณ ให้ใช้งานง่ายขึ้นไปอีกขั้น เริ่มจาก……..
1. สภาพวัตถุดิบภายในร้านตัวที่ค้างสต็อกมานาน ขายไม่ได้ หมดอายุรึยัง พวกนมสด ครีม หรือเนยที่เอาไว้ทำขนมในร้าน มักจะมีวันหมดอายุอยู่แล้ว แต่อย่างพวกผงมัทฉะ ผงชาโฮจิฉะ ที่ผลิตในญี่ปุ่น อาจจะดูแล้วไม่แน่ใจว่าวันหมดอายุคือตัวไหนแต่อาจจะสังเกตได้จากสีของผงชาที่เปลี่ยนไป เพราะความจริงแล้วในภาษาญี่ปุ่นคำว่าวันหมดอายุมี 2 แบบ คือ 1. วันหมดอายุควรบริโภค (消費期限)หมายถึง เราจะทานได้ถึงแค่วันที่ระบุไว้เท่านั้น เลยจากนั้นจะบูดเสีย และ 2. วันหมดอายุรสชาติ (賞味期限)หมายถึง สินค้าของเราจะอร่อยถึงแค่วันนี้เท่านั้น ต่อจากนั้นก็ไม่อร่อยแล้วนะ โดยมากผลิตภัณฑ์อาหารมักจะเขียนแบบที่ 2 เพื่อไม่ให้ลูกค้าติงได้ว่ากินก่อนวันหมดอายุควรบริโภคแล้วไม่อร่อย สำหรับผงชาทั้งหลายก็มักจะเป็นแบบที่ 2 กล่าวคือ ถึงจะเลยวันหมดอายุแล้วก็ยังชงดื่มได้อยู่นั่นเอง แต่รสชาติ กลิ่น จะหายไปเรื่อยๆนั่นเอง
อย่างไรก็ตามวันหมดอายุดังกล่าว เป็นกรณีที่ ชานั้นถูกเก็บรักษาในอุณภูมิปกติโดยที่ยังไม่แกะซองนั่นเอง แปลว่า ถ้าเราแกะซองแล้วมันจะหมดอายุรสชาติเร็วขึ้นเนื่องจากสัมผัสกับอากาศและความชื้น ประกอบกับวิธีเก็บชาที่เปลี่ยนไปก็ทำให้อายุหดหรือยืดได้เช่นกัน ถ้าเก็บไว้ในที่อุณหภูมิสูงก็จะอายุสั้นลงอย่างไม่ต้องสงสัย แต่ถ้ายังไม่เปิดซองใบชาให้จับแช่ตู้เย็นช่องแข็งจะยืดอายุใบชาได้ถึง 2 ปีทีเดียว ใบชาส่วนใหญ่มีอายุ 1 ปีนับจากบรรจุซองหรือก็คือถ้าแช่ช่องแข็งก็จะบวกอายุไปอีก 1 ปี แน่นอนว่าสามารถใส่ช่องเย็นธรรมดาก็ได้เหมือนกันแต่จะอยู่ได้ไม่นาน แนะนำให้แบ่งใส่ถุงหลายๆถุง เพื่อช่วยให้ยืดการเสื่อมของรสชาติได้เพราะหากเราเก็บชาไว้ในที่เดียว ทุกครั้งที่เปิดมาชง อากาศก็จะเข้าๆออกๆ ทุกครั้ง ทำให้รสชาติใบชาเสื่อมลงเรื่อยๆ แต่ถ้าเราเก็บไว้หลายส่วน ชาส่วนที่แบ่งไว้จะสัมผัสอากาศน้อยครั้งกว่า พอชงที่แบ่งไว้ส่วนหนึ่งหมดแล้วไปเปิดอีกส่วนหนึ่ง ใบชาส่วนนั้นที่สัมผัสอากาศแค่ครั้งเดียว ย่อมจะคงรสชาติได้นานกว่าใบชาที่โดนอากาศหลายครั้ง สำหรับชาที่ใส่ไว้ในตู้เย็นช่องธรรมดา ก่อนเปิดถุงควรเอามาตั้งทิ้งไว้ข้างนอกสักพักเพื่อให้อุณหภูมิในถุงเท่ากับอุณหภูมิห้อง
2. อุปกรณ์แตกพังบิ่นไปบ้างรึยัง ทั้งถ้วยชงชา ฉะเซน รีเช็คสภาพและวิธีการเก็บรักษาของพนักงานในร้าน โดยเฉพาะฉะเซ็นที่ทำจากไม้ไผ่จะกรอบและหักง่าย การเก็บรักษาที่ถูกต้องจะช่วยยืดระยะเวลาการใช้งานของอุปกรณ์นั้นๆ เพราะข้อควรระวังในการเก็บเพียงแค่ต้องไม่ชื้นและแห้งจนเกินไปครับ วางฉะเซ็นไว้ในห้องที่มีอากาศถ่ายเทสะดวกก็พอส่วนถ้วยชงชา หากมีการแตกร้าว หรือยังพอซ่อมแซมได้ อาจจะลองใช้การทำคินสึงิ ที่คล้ายๆการลงรักทองของคนญี่ปุ่น ก็ช่วยเพิ่มกลิ่นอายความเป็นญี่ปุ่นได้ แต่ถ้าหากใครไม่ถนัดงานฝีมือ แนะนำเป็นซื้อใบใหม่ ที่สร้างความแตกต่างจากใบเดิมไปเลยจะดีกว่า
3. การตกแต่งภายในร้านโดยเฉพาะร้านที่เปิดมานานแล้ว สีสัน การตกแต่งต่างๆอาจจะหดความน่านใจหรือตกเทรนด์ไปแล้ว ลองปรับสไตล์ร้าน ปรับโทนสี หรือรีโนเวทบางส่วนของร้านรับเทรนด์ใหม่ๆที่กำลังมา
นอกจากการตกแต่งร้านด้วยสี เราอาจจะเพิ่มความแปลกตาด้วยอุปกรณ์ชงเครื่องดื่มแบบใหม่ๆ ก็ช่วยสร้างความตื่นตาตื่นใจให้ลูกค้าขาประจำได้ทีเดียว
4. ปรับผังเมนูที่ร้านและสื่อต่างๆ การปรับเมนูในที่นี่ ไม่ใช่แค่การเปลี่ยนดีไซน์ป้ายให้ดูใหม่ สวยงาม แต่เป็นการปรับผังทราเป็นเรื่องจำเป็นของทุกร้าน ที่ต้องเอาข้อมูลการขายของสินค้าแต่ละตัวมาดูว่า แต่ละเมนูขายดีแค่ไหนค่าเฉลี่ยว่าแต่ละวัน แต่ละเดือน เราขายแต่ละเมนูได้กี่แก้วใช้ข้อมูลย้อนหลังอย่างน้อย 30 วัน หรืออาจจะเปรียบเทียบย้อนไป 3 เดือน หรือเทียบกับช่วงเวลาเดียวกันของปีก่อนหน้าด้วย เพื่อประกอบการตัดสินใจ นอกจากนั้นยังต้องคำนึงถึงว่า แต่ละเมนูทำกำไรมากน้อยแค่ไหน เทียบกับต้นทุนวัตถุดิบแต่ละเมนูให้ชัดเจน เราจะเห็นอย่างชัดเจนดังนี้
- เมนูที่ทำกำไรมาก และได้รับความนิยมมากสมควรเก็บไว้อย่างยิ่ง แล้วควรโปรโมทให้เป็นเมนูแนะนำ เชียร์ขายให้สุด
- เมนูนั้นกำไรน้อย แต่ได้รับความนิยมมากอาจจะลองเพิ่มราคา แต่แน่นอนว่าลูกค้าบางรายย่อมไม่พอใจ และอาจทำให้เมนูนั้นราคาโดดสูงกว่าเมนูอื่นๆ มากเกินไป ดังนั้นจึงไม่ใช่วิธีที่แนะนำ หรือจะลองออกเมนูใหม่ที่ใกล้เคียงกัน แต่ได้กำไรมากกว่า แล้วเชียร์ขายเมนูใหม่ หรือจัดโปรโมชั่น เพื่อให้ลูกค้าสั่งเมนูเก่าน้อยลง หันมาสั่งเมนูใหม่แทน เมื่อลูกค้าติดเมนูใหม่ จึงค่อยๆ ถอดเมนูที่ไม่ทำกำไรออกไปในภายหลัง
- เมนูนั้นกำไรมาก แต่ได้รับความนิยมน้อยต้องค้นหาให้เจอว่า เพราะอะไรลูกค้าจึงสั่งเมนูนี้น้อย เพราะพนักงานเชียร์ขายน้อย ตำแหน่งที่อยู่ในเมนูไม่โดดเด่นเตะตาลูกค้า รสชาติไม่ถูกปาก หรือเป็นเพราะเราตั้งราคาสูงเกินไปจริงๆ ลูกค้ารู้สึกว่าไม่คุ้มค่าที่จะสั่ง
- เมนูนั้นกำไรน้อย และได้รับความนิยมน้อยหากลองเช็คในเมนูโดยภาพรวมแล้วเห็นว่าเมื่อตัดเมนูดังกล่าวทิ้ง ก็ไม่ส่งผลกระทบต่อยอดขายโดยรวม หรือกระทบต่อลูกค้า ก็ตัดทิ้งได้
นอกจากการรีวิวเมนูเดิมแล้ว อย่าลืมที่จะเพิ่มเมนูใหม่ๆ ที่มีสีสันแปลกตา การจัดเสิร์ฟที่ไม่เหมือนเดิม อย่างเช่นการจัดเสิร์ฟซอฟท์ครีมชาเขียวในถ้วยปกติ อาจจะเปลี่ยนไปใส่ในปลาไทยากิ หรือการเอาเค้กชาเขียวไปทานคู่กับมูสซากุระ ก็สร้างสีสันให้กับขนมได้มากทีเดียว
ธุรกิจเครื่องดื่ม และคาเฟ่ช่วงนี้มาไว้ไปไว้มาก ก่อนจะวางแผนให้ธุรกิจไปข้างหน้า อย่าลืมที่จะตรวจเช็คสิ่งเดิมๆที่มีอยู่แล้วเพื่อปรับปรุงคุณภาพสินค้าและบริการให้ดีขึ้นไปพร้อมๆกับการประยุกต์สิ่งใหม่ๆเข้าไป
ที่มา
http://tendencee.com.br/2016/09/casquinhas-de-sorvete-em-formato-de-peixe/#_Uwg5wY
https://www.100-vegetal.com/2013/03/petits-gateaux-vert-cerise-battle-food.html
https://www.pinterest.com/pin/27092035248199711/
https://avantcha.com/product-category/iced-tea/
http://on.forbes.com/64968R2Ti
บทความจาก : Fuwafuwa
