Operation mode of daily teahouse

Teahouses should have all kinds: consumers have different requirements for tea. As an operator, we must adapt to the market demand, try our best to complete the variety and determine the main varieties we operate. They should not exclude other varieties, do not close themselves, have a tolerant attitude and accept new varieties. There are at least 100 varieties in general tea shops, and Tieguanyin, Fenghuang Danzong, Pu 'er, scented tea, Maojian tea and Alpine tea are the essential main products. Some unpopular goods can be bought less, leaving the supplier's mailing address in case of emergency.

Teahouse operators know the tastes of consumers in the operating area: if the quality of tea is ultimately decided by consumers, then the key for operators is to supply according to consumers' tastes. Consumers in different regions have different tastes, including scented tea in the north, green tea in the south and tea transshipment in the northwest. Different regions, each region is different. Take Beijing as an example, Dongcheng District likes strong flavor, strong soup and strong fragrance, Haidian likes light flavor, Huang Liang soup, and suburbs like bitter flavor, as long as it is resistant to soaking. This requires operators to make regular investigations and studies, make extensive contact with consumers, and update their tastes according to their needs.

Rationalization of teahouse management pricing: the selling price of tea has always been a difficult problem to solve. The previous price was too high, and consumers "stopped watching tea" through the media. Nowadays, due to fierce competition, many people sell too low, and some even lower than the cost price, resulting in vicious competition. While maintaining good quality, there must be a reasonable price. First of all, we must determine your purchase cost price. After calculating your operating cost and your reasonable profit, we should make a reasonable price with reference to the market. We can neither pursue huge profits nor compete at low prices. Of course, famous tea and special craft tea are priced higher because of their specific artistic value. I think it's appropriate.

Do a good job in the sanitation of the teahouse and its surrounding environment: tea is a very delicate drink with strong absorption of rot. Hygiene in the teahouse is very important. Shops must be clean, and counters, shelves, tea buckets and tea boxes should be cleaned at least twice a day, without leaving any dust. Pay special attention to the surrounding environment and see if there are any odorous objects nearby, such as perfume and alcohol. See if there are any pollution sources around, and never cook in a restaurant. In the same tea shop, green tea and scented tea should be separated, green tea should be sealed, and flowers should not be sucked to destroy the quality of green tea itself. Famous tea should pay more attention to the products that can't be mixed with tea, such as Chinese herbal medicines. If the pollution source is quickly eliminated because of the peculiar smell, you must stop selling it and replace it with good tea, so as not to damage the intangible assets of the tea shop because of the small loss.