Hello all!
We are launching a new speciality coffee shop and want to best anticipate the needs of our baristas towel and rag wise (and also the best way to handle weekly maintaince in accordance with NYC health codes.
Any advice? Thanks!!
Read more…Hello Friends!
We serve many loose-leaf teas at my shop, and are looking to upgrade our hot water dispenser to one that can automatically dispense at least 3 temperatures for each specific need. We are currently looking at the Fetco HWD TOD. Has any
Hello!
I am working on creating a page for Baristas and Shift Leads to report daily operations. This is what I have so far:
weather / events / holidays
*86 / broken equipment
training / notes
sales - last year vs. today
espresso calibration paramete
Read more…in addition to our coffeehouse, we have a coffee truck selling espresso, smoothies, teas. would like to add frozen custard and icees...any suggestions on frozen custard vendors/equipment?
Read more…This maybe rather particular, but coffee people are particular folk so I thought I'd ask. As a barista, would you prefer the pitcher rinser behind the knock box as pictured? Or, the other way around? Go.
Hi, I'm new to barista exchange. I heard about it via Ballissimo coffee podcasts. Sad to see them not up and running the podcast anymore. A little background. I've been running my own coffee shop now going on 3 years. We just moved from a really bad
Read more…I have decided to invest in branded sleeves....any favored resources for both quality and price?
Read more…OK, so I am sitting in a coffee shop, thinking about the shop I plan to open soon. I start to think about the very successful shops out there -- you know who they are. I started to wonder about what makes them so successful? What do they do that is
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So I'm planning on opening a shop soon, and I'm browsing through different brands of machines in the market. I have used the Unic Stella di Caffe 2 group, and I'm quite comfortable with this piece of equipment. However, I had a brief experience w
Read more…Hey folks,
I recently highly enjoyed this blog post from a local brewery in Durham NC that really got me thinking. I wanted to post it here for you all to read and think about. I think there are some real parallels to be drawn but obviously we have o
Read more…hey all! moving on into february, hope everyone makes the leap successfully!
i posted a discussion before about offering free refills, or half-priced, etc., etc. wowwa!, got alot of feedback on that one...some education, some insight, even some v
Read more…Right.
So I'm writing a class for our wholesale customers called, "Coffee Industry Fundamentals," (it was originally called "Elucidating Exogenous Variables in Coffee Futures: An Aggregate of Impending Retail Expediencies," but that was a bit cheek
Read more…National Coffee Break day is less than 30 days away (1/20/11) and its not too late to get involved. The NCA is offering promotion ideas on its new website www.nationalcoffeebreak.org and Break Room blog as well as branded point-of-purchase materials
Read more…Hello,
Hey all,
I want to sell myself (so says Cafe Don Vittorio) to coffee service companies. How do I do that? I now have House Blend, French Roast, Espresso and Organic. I'm not much of a sales person, so I do need a lot of help!!
My employers and I are kicking around the idea of doing a weekly cupping Thursday nights at our coffee shop. We might even rotate through a broader range of activities all offered in that same time slot (french press tasting, pairing coffee and tea w
Read more…I am hoping I can get a little advice from some business owners.
I'm in a major career transition and years away from owning my own coffee shop. My husband and I have agreed that we can't pursue our own business until he gains his Masters in Architec
Hey I would suggest for everybody to do some work and advertise your business online. In my first year, I became favorite place on google map, and whatever people search in google that related to my cafe , I will come first . I have attached the lett
Read more…Rather than focus on the dregs of humanity, sometimes it's nice to recognize those who really make our day. One of our favorite customers comes at least once, but often twice a day, gets a (double) shot of espresso @ $2.96 each time, and tips. It's
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