We are getting ready to open a quality driven coffee shop in Peoria, IL. It's going to be called thirty-thirty Coffee Co. (look us up on facebook) This is very new to the area (the closest thing is Intelli 3 hours north and Kaldi's three hours south). We are working on our training manual and are including how to respond to potential customer requests. (i.e. why small sizes, why don't you offer skim, why don't you have French Roast, etc.) While we have pretty good answers I feel to most of our questions, we are wrestling with how to respond to the no dry cappuccino rule we have. Our entire staff believes that the one and only size of a cap is 6 oz. and that it's only made one way. Does anyone have any customer feedback on why people like their caps dry? None of us have ever liked or wanted a "dry" cap and we're just trying to get inside the heads of our potential customers who aren't used to this kind of coffee shop. How do we explain something like this to them without being rude or annoyed? Any thoughts or suggestions would be greatly appreciated!
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