ER
AS A BUSINESS unit that is expected to be a source of income, your coffee shop business must be able to run effectively and efficiently. Often, we are so complacent that we don’t seriously pay attention to whether the operational costs of our current coffee shop can still be reduced.
Because many people are looking for ways to increase revenue, but the focus is on sales and sales. In fact, saving operational costs can also have a big impact on increasing business margins.
So, what should we pay attention to so that coffee shop operational costs are more efficient?
1. Short Preparation
The longer the preparation to sell a menu, the higher the operational costs will be. But not everything is like this, well, it can be a long preparation but when running operations, it becomes faster.
What needs to be avoided is that the preparation of processed ingredients is long when the selling hours start, the preparation for the menu is also long. Well, if this happens, it means that you have to review and re-review the menus that are sold.
Preparation for short sales makes us more efficient in operating costs, so we must really pay attention to menu variations and the need for raw materials and processed materials in particular.
2. Technology Usage (Pay at Table, Paging System)
Technology is clearly one of the important factors to reduce operational costs, for example the use of pay at tables at Warunk Upnormal, consumers if they want to order a menu, just scan the QR on the table, select the menu, pay also through apps, there is even up selling then done, just wait the food comes.
Imagine, starting orders until the food arrives does not require human resources, meaning that operational costs can be saved in large quantities if we talk about many branches. Another example, quite a lot of coffeeshops only have 1 employee, when consumers order, they have to order directly to the cashier, then after the order is finished, they will get a pager that will notify when the order is complete and then the order can be taken back at the cashier.
3. Design & Layout
The layout & design of the outlet also has a major influence on operating costs. Friends, try to see and review the kitchen layout to the customer service flow, for example: is it efficient so that it can be more productive and more efficient both in terms of human resources and in terms of the function of each part.
Wrong design layout settings can make you need 3 Human Resources (HR), even though in fact if the design is rearranged with various adjustments, it only takes 2 HR. Another example is the combined design of the kitchen and bar, so that the employees can have Multi Sections, where 1-2 employees work for the bar and kitchen during quiet hours.
4. High Quality Equipment
The use of quality equipment also has an influence on operational costs, as well as the biggest influence on quality. Sometimes we think again and again about buying equipment with good quality because the price is relatively high, so we prefer equipment of low quality.
In fact, if it is calculated in total, the overall cost is cheaper because it guarantees better product quality, longer service life and lower service costs because it has a long durability when used. [foodizz.id/photo special]
