Hey there,
We run a couple coffee shops in Southwest Washington and have had a few variations as to what is the ideal milk temperature to serve our hot drinks at. I figured I'd get some outside advice/opinions to see what might be industry standard
Read more…I would like some suggestions on handling cell phone users in the drive thru. Especially during the morning rush or there is a line and they are holding up their finger for "just a minute" while they finish their call.
Read more…Hello!
My name is Jared Muscat and I am working to open a small family owned coffee shop in Leucadia, California. We are currently within weeks of opening, the only hang up being our orders of Espresso, Cappuccino, Latte, Mocha, Coffee, and Tea cu
Read more…Something that's been on my mind recently: shop policies and procedures. I just read an earlier thread on the subject of getting employees to clean the shop here. This discussion quickly turned to hiring the right people and getting rid of bad hir
Hi every one , we are in negotiation with new landlord for our second location, the location is great but it seasonal and we be only open 5 month of the year
i am just trying to figure out a viable a triple net % of gross sell so i can see it worth
Read more…We are thinking implementing featured drink offers. Any suggestions for its frequency monthly, quarterly? Thank you in advance.
Read more…We have had many requests to add Almond milk as an alternative to soy and dairy. I have taste tested several and there seems to be a demand, but what about allergies? Nut allergies are serious. So how do other shops that offer almond milk deal wit
Read more…So Palace Coffee's been open for a few months and it's been awesome. I just did our first run of t shirts. The shirt is made out of organic cotton and recycled bottles (surprisingly super soft) with our logo on the front.
I'm wanting to design out
Read more…I have been thinking about offering a delivery service for coffee drinks and am wondering if there are any of you out there that are doing this and how is it working?
Read more…My partner is the owner of a small espresso drive through/coffee shop business in Libby, MT.
90% of her earnings come through the drive through. Finding and keeping quality talent around is probably the biggest single problem she faces as an owner
Read more…I have many clients that come in from the college down the road. They feel that because "they don't like coffee" they should not have to purchase anything and will use our wifi. We have now posted one note on every entrance and on our microwaves that
Read more…I saw that a couple of people on the forum have had experience with Shopkeep, which has a new iPad-based POS system. I'm looking for a system for a new shop and was wondering if anyone had an update/review on using on the Shopkeep iPad register? I
Read more…We recently opened our first full service coffee shop near a university. Some customers are bringing in and consuming food and drinks from nearby stores. First, we put up a sign that says its ok to bring in food or drinks provided they will not consu
Read more…I am opening a coffee shop in an area that has 45,000 cars drive by daily. What are average numbers of sales per day? What is a reasonable goal that is attainable both daily and yearly? I have seen business plans that project 500,000 a year and ot
Read more…Alrighty folks, the time has come for us to seriously start contemplating our menu board as we near our opening day for thirty-thirty Coffee Co. here in Downtown Peoria, IL.
We want to keep it simple but attractive at the same time. Any thoughts?
Read more…Greetings fellow coffee enthusiats,
Had never given a proper hello and introduction to the forum. I'm writing this out of a bit of frustation and was looking for some input. Could be advice, criticism, or just a keep your bald head up.
So if you ar
Hey,
I have a business proposal that I'd love some feedback on.
A quick background is that, at least in Sweden, coffee shops prefer having more employees with fewer hours rather than a few full-time employees. Therefore me and a few restless barist
Read more…What are pros and cons of each and why you chose one over the other? Are there other systems that are specificly geared toward the specialty coffee industry? Thanks for any input.
Read more…Hey guys,
At the moment we have a small cafe with a roaster and are just roasting enough for us and some extra that we sell to our customers. We want to move away from the cafe/food/craziness and go into more of the roasting and wholesale side of t
Read more…Hello,
I stumbled upon a member's website and their cafe build out process.
Here is what I vaguely remember / clues?
-All I remember is a splash page with Africa (this might be from a different site)
-Cafe has really nice benches.
-Photos of finis
Read more…