Help! Traditional or non?
I posted a topic along a somewhat similar line but wanted to make it a broader conversation.
My new shop is opening soon. I have stated in other threads that I would like to keep things really simple. It seems that going the traditional route can lead to very good and consistent beverages and also is very simple.
What I am unsure about is if traditional is the way to go for me in a small city in Maine. I really want to do a 6oz capp and a 12oz latte. I want to do a 12oz drip. I just don't think I have balls the to do it haha. Any input?
Replies to This Discussion
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Permalink Reply by John P on
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Simple is good. In fact, simple is great.
It's far easier to start what you are doing what you know is best than to wish you had later.
What you are proposing isn't that "hardcore". Small city, big city... it doesn't matter. Stick to your guns.
Do it.
But do it well.
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Permalink Reply by Jay Caragay on
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Start out with 12z - you can always add later. But if you start out with more and then decide to get "hardcore" and start taking away - people will complain and you'll have more problems.
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Permalink Reply by Chris on
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Thanks for the advice. Do you think geographic region has an affect on what sizes are successful? This is the one thing that I keep going back an forth on.
I don't want to be another shop that says Starbucks sucks but then basically is Starbucks with a different. I am looking for ways that I can really differentiate myself.
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Permalink Reply by Shadow on
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My suggestion would be to never say any coffeeshop sucks. Make the best product you possibly can and let it speak for itself. If people like what you offer and your customer service they will come back and tell others about you.
To differentiate you from others, come up with signature drinks that nobody else around you offers and give them names/descriptions that stand out. Many of our experimental "special" became so popular we had to offer them year round. Another thing that is a plus for us is that nothing is really seasonal. We can make any drink we have ever offered year round without question and people like that.
Also, get to know people... their names, their favorite drink as most appreciate it.
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Thats good advice.
I am not saying that I am going to tell people Starbucks sucks or even that I think they suck. It seems though that a lot of small shops don't really differentiate themselves.
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Chris,
You nailed it right on the head. Most owners fear doing something great, so they assume that "tried and true" is the way to go, so they become a franchise copycat or worse. Make your name on doing what YOU do well, or at the least, do what the other guy is doing, just do it so much better that it actually is something completely different.
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Thanks John.
What are your sizes like in your shop? What types of drinks do you offer?
I am working with an awesome roaster and they really know their stuff. I have been kind of enlightened by them and that is really shaping some of my menu choices. After talking to them I feel like I would be lying to people by offering a large cappuccino.
John P said:Chris,
You nailed it right on the head. Most owners fear doing something great, so they assume that "tried and true" is the way to go, so they become a franchise copycat or worse. Make your name on doing what YOU do well, or at the least, do what the other guy is doing, just do it so much better that it actually is something completely different.
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I'm not John, but will give you the rundown for our menu. Cup sizes are 12 and 16 oz. 4 oz. sample cups are used for espresso and "true" macchiatos. Most drinks can be had with either size (12 or 16) except for the cappuccino, which is 12 oz. I stick to tradition for the most part, but I'm not "afraid" of making something off the wall to make a customer happy. I wanted to carry maybe 6 flavored syrups, but my wife won out on that as we have 24 onboard, along with 3 sauces. She says we cater primarily to the ladies with all the flavored stuff, so we might as well carry pretty much anything they can want.
Drink choices include all things espresso based, drip coffee, chai, bagged tea, fruit smoothies, hot chocolate, canned drinks and bottled water. Pretty much all of our drinks can be done hot, iced or blended. And there is no additional charge for the latter two options.
Will also tell you having many different milk options is a good idea. We offer whole, 2%, skim, almond, soy and half-n-half. People really appreciate lots of choices as alot of places around us don't offer half of those. A few actually have skim or whole and that's it.
What you offer on your menu really depends on your values as well as demographics. One part of our county is modern/cutting edge and prefer espresso based drinks, chai, etc. The other half is right at home with drip coffee or hot chocolate and most in that area have never even heard of espresso or chai.
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Thanks Shadow!
A few questions... Are you in house and to go sizes the same?
Do you make your syrups? I was thinking of making my own vanilla and possibly making my own chocolate and caramel.
How many different coffees do you offer?
Shadow said:I'm not John, but will give you the rundown for our menu. Cup sizes are 12 and 16 oz. 4 oz. sample cups are used for espresso and "true" macchiatos. Most drinks can be had with either size (12 or 16) except for the cappuccino, which is 12 oz. I stick to tradition for the most part, but I'm not "afraid" of making something off the wall to make a customer happy. I wanted to carry maybe 6 flavored syrups, but my wife won out on that as we have 24 onboard, along with 3 sauces. She says we cater primarily to the ladies with all the flavored stuff, so we might as well carry pretty much anything they can want.
Drink choices include all things espresso based, drip coffee, chai, bagged tea, fruit smoothies, hot chocolate, canned drinks and bottled water. Pretty much all of our drinks can be done hot, iced or blended. And there is no additional charge for the latter two options.
What you offer on your menu really depends on your values as well as demographics. One part of our county is modern/cutting edge and prefer espresso based drinks, chai, etc. The other half is right at home with drip coffee or hot chocolate and most in that area have never even heard of espresso or chai.
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Actually we're mobile in operation so everything is to-go. Lots of our customers want bigger sizes and if they bring their own travel mug I will increase the size of the drink and charge accordingly, but I tell them 16 oz. is as big as it will get for us.
We currently do not make any sauces or syrups. I'm satisfied with the better brands of bottles sauces/syrups that we use and with us being mobile we don't have a ton of room in the refrigerator to store sauces that need to be kept cold.
Currently we offer 4 different coffees. One is a blended Single Origin Brazilian espresso. Then 2 offerings for drip coffee... First is a lighter four bean blend and the other is a slightly bold SO Ethiopia Sidamo. Last is a decaf blend that we use as drip/espresso.
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I am really leaning towards capping everything at 12oz. I guess the worse thing that could happen is I have to add larger sizes.
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