I am also preparing to open a coffee shop this month in the front half of a 1940's Arkansas rock house. Coming from a construction management / engineering background I have been focused on the plumbing, electrical and interior design finishes. The roaster, grinder, fridge, coffee and espresso machines have been installed and tested. Beans and syrups are rolling in from various sources. To-go cups are stacked. (mental note to self, order to-go cup carriers) My menu board arrived today and it all became so REAL! I am a bundle of nerves. Looking for good common sense advise from the "been there, done that" crowd. I am planning a soft opening 2-weeks prior to the Grand Opening Labor Day weekend.
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