MIND MAPPING Coffee Shop Bandung
by Muhammad Irfansyah
1. Business Development MARKETING Coffee Shop Bandung
1.1. Ojek Online
1.1.1. Promosi Offline/Online
1.2. Branding Awareness
1.2.1. Strategy Pandemik
1.3. Sosmed Property
2. Business Development VENUE Coffee Shop Bandung
2.1. Design
2.1.1. Konsep Tempat
2.2. Sewa Tempat
2.2.1. RAB
2.3. Property Set
3. Products
3.1. Coffee Series
3.1.1. Non-Coffee
3.2. Espresso
3.2.1. Ice/Hot Chocolate
3.3. Ice/Hot Long Black
3.3.1. Ice/Hot Matcha Japanese Latte
3.4. Ice Hot Cappucino
3.4.1. Ice/Hot Tea
3.5. Ice/Hot Latte
3.5.1. Ice/Hot Lemon Tea
3.6. Ice Hot Magic
3.6.1. Ice/Hot Lychee Tea
3.7. Ice/Hot Mochaccino
3.7.1. Ice/Hot Peach Tea
3.8. Ice/Hot Vanilla Latte
3.9. Ice/Hot Caramel Latte
3.10. Flatwhite
3.11. Ice/Hot Caramel Macchiato
3.12. Ice/Hot Hazelnut Latte
3.13. Piccolo
3.14. Manual Brewing V60/Japanese
3.15. Business Development PRODUCTS Coffee Shop Bandung
3.15.1. Varians Products
3.15.1.1. Signature Products
3.15.2. Packaging Products
3.15.2.1. RAB Product/Pcs
3.15.3. Mapping SDM
3.15.3.1. Case SDM
3.15.4. Marketing Cases
3.15.4.1. Mesin
4. Ambiance
4.1. Background
4.2. Organized merchandise
4.3. Proper temperature
4.4. Presentable garnishing stand
4.5. High ceiling
5. In @5:45pm
6. Problem Solving
7. Management
7.1. Controlling
7.1.1. Executing
7.1.2. Evaluation
8. Konsep Coffee Shop
8.1. Logo
8.1.1. Brand Identity
8.2. Nama
8.2.1. Positioning
8.2.1.1. Segmenting
8.3. Slogan/Headline
8.3.1. Targeting
8.3.1.1. Summary/Philosophy
9. Time
9.1. Out @6:00pm
10. Staff
10.1. Cashier #1
10.1.1. Unfriendly
10.1.2. Tired Appearance
10.1.3. Not meaningful
10.2. Having coffee at the back
10.3. Cashier #2
10.3.1. Friendly
10.3.2. Welcoming
10.4. 2x Baritas
10.4.1. Robotic