Newbie
I used to be an office monkey. It was...a paying gig, that I slowly grew to hate. I went through 8 years of thankless, meaningless paper pushing for neurotic monkey bosses. It was soul crushing, spirit killing, muse destroying toil. So, when a friend of a friend mentioned his coffee house staff was somewhat lacking in awesomeness, I leaped at the chance to do something...well, at least different that involved something I enjoyed - drinking coffee and hanging out at coffee shops.
My husband and I have batted around the notion of owning a coffee shop for some time now. We realized there was probably a fair bit about owning a business in general, and a coffee shop in particular, that we didn't know about. So, getting behind the counter and learning the ropes from the bottom of the ladder upward seemed like a logical first step. I'm amazed by how much I didn't know. The shear amount of chemistry knowledge needed to make an awesome espresso drink, and the science of coffee in general, is simply amazing. Maybe it's because my trainer moonlights as a biologist or maybe it's just the way the business is, but either way, I have more scientific terms running around my head now then ever before.
My first day as a barista was last night; I went home tired and a little overwhelmed, but with a tingling sense of satisfaction I haven't felt in an age.
My husband and I have batted around the notion of owning a coffee shop for some time now. We realized there was probably a fair bit about owning a business in general, and a coffee shop in particular, that we didn't know about. So, getting behind the counter and learning the ropes from the bottom of the ladder upward seemed like a logical first step. I'm amazed by how much I didn't know. The shear amount of chemistry knowledge needed to make an awesome espresso drink, and the science of coffee in general, is simply amazing. Maybe it's because my trainer moonlights as a biologist or maybe it's just the way the business is, but either way, I have more scientific terms running around my head now then ever before.
My first day as a barista was last night; I went home tired and a little overwhelmed, but with a tingling sense of satisfaction I haven't felt in an age.
Comment
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Comment by Joseph on July 15, 2008 at 4:41pm
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In this economy , its about knowing your COG's and cutting any fat-- then creating a quality experience with what is left. Have enough $ to tide you over for a couple of years without any income from the coffee house so you can relax and create the experience. In fact- have enough $ to tide you over while the biz looses it for the first couple of years if needed.
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Comment by Brady on July 14, 2008 at 5:51pm
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Welcome to our world! Lots of former office-monkeys here. Enjoy working the bar, learn what you can, make lots of drinks, have fun.
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Comment by Shari Coia Fulton on July 14, 2008 at 12:58pm
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I still am an office monkey, and know exactly what you mean! I have been working on a coffee shop concept for about 6 mo's now. You are right, there is more to it than you might think! I have had some great folks in my area that have let me work in their shop to see what its like behind the scenes too. I also attended the American Barista School in Oregon - they have a great business managment and barista class - 6 day, that will give you a clue as to what you need to think about. One thing for sure is understand your products, and their cost basis, and what mix you need to be profitable! Good luck to you - I'm in the same boat!
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