The first point of good service is service: some people say that third-rate beverage stores sell prices, second-rate beverage stores sell products themselves, and first-class beverage stores sell services. At present, domestic commodities are in the era of overcapacity, and product homogeneity is serious. It is impossible for commodities to improve their performance (unless you are losing your own profits). Only service dishes can't be copied, which is also a means of competitive differentiated marketing for drink shops. Let customers enter the store not to buy drinks but to find a happy mood.
The second point is the right to speak: to put it bluntly, it is the storefront display of the drink shop. The space in the beverage shop is limited. Can you use the limited space to fully show the characteristics and fashion trends of the products, let the consumption pass your store, feel attracted to the past, and have an impulse to rush to the store?
The third point of doing a good job is management: can the above two beverage shops be implemented? What guarantees everyone to do according to the standardization formulated by the beverage store, and so on, all of which must be guaranteed by management. In addition, the performance of beverage stores has improved, but the gross profit has declined, and the commodity management of beverage stores must also rely on management to escort.