competition (18)

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Chain restaurants have loyal patrons, a well-refined menu and name recognition. Many have large marketing budgets and are visible on TV, the Internet and billboards. In many markets, these restaurants are the primary competitors for privately-owned restaurants. Regardless of whether you are launching a new restaurant or you are struggling to bring customers into your established venue, you understandably need develop an effective strategy to compete with popular franchises and chains.

Offer Unique Menu Options

While well-known chains and franchises have popular menu items that may be heavily advertised, you have the unique ability to offer menu items that may be more specialized. For example, regardless of whether you run a coffee shop, a steakhouse or another type of venue, you can source ingredients locally and give your entrees and beverages catchy, locally-inspired names. By doing so, you appeal to the community in a way that chains and franchises cannot. You also have the flexibility to adjust your menu seasonally.

Book Local Entertainers

Many people enjoy being entertained while they eat or drink, so bringing in local talent for life performances is a wonderful idea. For example, a solo musician may perform for a few hours at a local coffee shop, and a larger band may perform on an outdoor patio during Happy Hour. When bringing local entertainers into your venue, ensure that their music is well-suited for your ambiance and clientele. Other entertainment ideas for casual venues include open mic night and amateur comedian events.

Focus on Ambiance

In addition to using these thoughtful strategies, update your ambiance so that it appeals to the local community. For example, feature artwork from local artists on the walls, or use photographs of famous landmarks for wall art. Incorporate colors, furniture styles and materials, patterns and other decorative elements that your area is known for. Lighting and music should also be well-suited for the environment and your clientele. When your restaurant or café has a memorable personality that targets local patrons, they may immediately feel connected to your establishment and may remember it later when they are trying to decide which venue to dine at.

At first glance, it may have seemed as though your restaurant had a distinctive disadvantage in the marketplace compared to well-known franchises and chains. However, when you apply these strategies to your privately-owned venue, you may gain a competitive edge and make your venue a preferred option for local diners.

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Latte Art Competition Chicago

As the social media professional for Coffee Fest Shows, I’ve been fortunate the last 14 months to visit with many, many baristas and coffee professionals. Everytime I pop into a new coffeeshop, I ask the baristas if they will be competing in Coffee Fest’s Latte Art Competitions. Half the time, the baristas know what this competition is and I get an answer along the lines of

Oh I’m not good enough for that

or a reply like this

Yeah, I’m not much into that latte art competing

Here’s the backstory on why Latte Art competitions matter.

David Heilbrunn, others and I sat down with the Blenz Coffee franchisee from Tokyo the Monday after Coffee Fest Seattle in 2010. Near the end of the conversation, David asked the gentleman, who owns about eight Blenz Coffee stores in Tokyo, if he...........

The rest of the story is here at Leaf and Berry Blog. If you are on the fence about competing in Chicago, registrations close on Monday Jan 10th. Let's see you there! 

Coffee Fest Chicago Latte Art Competition Registration Page

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The Great Good Place - Part 1

This is the first of a short series of blogs written to document my thoughts on Ray Oldenburg's book, "The Great Good Place." In his book, Ray discusses the 'Third Place' as the public places where people go to enjoy the company of others in an informal social setting as necessities for our personal and community health. Henceforth, references to the author's work will be discussed as Ray's ideas/assertions.Ray makes a historical reference to the post WWII era, where after the masses of veterans and others ushered in a new consumer era marked by affordable housing, the proliferation of the automobile industry for the masses, and America's stock was on the rise. This became the new 'American Dream,' right? The emphasis was on consumerism, growth was rampant, and the changing culture promoted a solid work ethic and a solid home life. That's my speculation, at least. Being in my mid-20s in the 21st century doesn't afford me the ability to be too empathetic when it comes to understanding what that life was like. All I have are stories and textbooks, but for the sake of this blog, it's good enough for me. I digress..This may very well have been the birth of the consumerism and competition we know today. Once individuals were provided the opportunity to own their own houses and buy their own cars, they had the opportunity to seclude themselves as much as they wanted to, to self-eliminate from the communities in which they live. I'm not implying that the masses trapped themselves in their houses and became xenophobic, but it provided an opportunity to become less connected to those around them. During this period, there were candy shops, soda fountains, malt shops, and cigar stores that served these communities well by offering 'third places' for its members.Now fast forward a number of decades and America's citizens have once again found themselves in a changing social paradigm:"America does not rank well on the dimension of her informal life and less well now than in the past. Increasingly, her citizens are encouraged to find their relaxation, entertainment, companionship, even safety, almost entirely within the privacy of homes that have become more a retreat from society than a connection to it...Daily life amid the urban sprawl is like a grammar school without its recess periods." -Ray OldenburgWhat caused this shift from the post WW-II era to now? I'll say that there was an increased emphasis on consumerism and competition. While my elementary explanation does nothing to change the fact that it has changed, I merely hope to acknowledge that there has been a shift in the way we conduct our lives and the society that we belong to. Also worth noting is that I will use the terms society and community interchangeably, but I believe our experiential understanding of community is as elementary as my explanation of the cultural shift from WW-II to now."Unfortunately, opinion leans toward the view that the causes of stress are social but the cures are individual. It is widely assumed that high levels of stress are an unavoidable condition of modern life, that these are built into the social system, and that one must get outside the system in order to gain relief. Even our efforts at entertaining and being entertained tend toward the competitive and stressful. We come dangerously close to the notion that one "gets sick" in the world beyond one's domicile and one "gets well" by retreating from it. Thus, while German's relax amid the rousing company of the bier garten or the French recuperate in their animated little bistros, Americans turn to massaging, meditating, jogging, hot-tubbing, or escape fiction. While others take full advantage of their freedom to associate, we glorify our freedom not to associate." -Ray OldenburgI could write my own book around that quote and how valid of an opinion I believe it to be..Ray goes on to explain how "leisure has been perverted into consumption" and how advertising has convinced people that the 'good life' is a purchase away, and pins people against each other in having the monetary resources to acquire the goods so cleverly advertised. This, coupled with the rarity or absence of places such as coffee shops, cafes, bookstores, etc that facilitate social gatherings for people to spend time outside of the home or work, define the reality we now face.
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Did you know that Coffee Masters is hosting this year's Great Lakes Regional Barista Competition? Baristas from the surrounding states of Illinois - including Wisconsin, Indiana, Michigan, and Ohio - will converge to take part in a competition designed to encourage and recognize the art of espresso preparation and service. This event takes place during Coffee Fest Chicago and is presented by the Specialty Coffee Association of America (SCAA). The SCAA coordinates 10 such regional events throughout the country, as well as a national competition every year.Here is how the competition works:Competitors will serve up to 12 drinks in a 15-minute period in front of a panel of seven judges. Four espressos, four cappuccinos and four beverages of their own creations will be critiqued. Judges will evaluate each Barista on their technical skill; the flavor and quality of their espresso; the taste, creativity and appearance of their drinks, and on their presentation/customer service skills. The winner will automatically advance to the Semi-Finals Round at the United States Barista Championship held in Portland, Ore., in March.You can't miss this event! Come one, come all - It's FREE!The Competition is a free event that will take place at Navy Pier in Chicago, Illinois on Friday, February 20 through Sunday, February 22 and is open to the public. For more information on the event and registration for those wishing to volunteer, please visit www.coffeemasters.com and click on the GLRBC logo.
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A million different places

This is the perfect website for me. I haven't been doing the coffee thing for as long as some people, but I already know now that it's something I love, and I would be perfectly happy to do it for as long as I'm working. Eventually, one day, I'd like to own my own coffee shop(s) - as well as some other businesses, business is kind of a passion of mine, although it might seem slightly boring. In highschool marketing was my favorite class and my orginal major going into college was Entrepreneurial Management. I would've liked to stick with that major but it required too many math credits and honestly, I am not a math person...at all. Anyways, like I was saying, I dig the coffee.Right now I'm particularly interested in competitions and latte art. At the coffee shop I work at we don't focus a lot on latte art, namely because the stores I work at are drive thru only so almost all of our drinks go out with lids. Sometimes I'll try and make a heart or a flower when I'm making a latte, but no one's really shown me how it's done or the different things you can do. In addition to this, I think it would be radical to compete, but I have no idea how to get started or what level you need to be at or anything.Well, those are all my thoughts for now!
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The Specialty Coffee Association of AmericaAppoints Emily Oak to World Barista Championship BoardLong Beach, CA. U.S.A. (July 22 2008) —The Specialty Coffee Association of America (SCAA) announces the appointment of Emily Oak as the newest member to represent the association's interest on the World Barista Championship (WBC) Board of Directors.Oak is Director of Training and Development for Australian Independent Roasters, an SCAA member and wholesale roaster located near Sydney, Australia. She is slated to serve a two-year term on the internationally-recognized barista competition's board.In addition to four representatives from the Specialty Coffee Association of Europe (SCAE), with whom the SCAA jointly owns the WBC, Oak joins current SCAA representatives Cindy Chang, of Counter Culture Coffee, Nicholas Cho of murky coffee, and Andrew Hetzel of Cafemakers, LLC on the WBC Board of Directors, These volunteers are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.Oak represented Australia as a competitor at the 2001 World Barista Championship in Miami. Since then she has served as a WBC judge, WBC regional coordinator for the Asia Pacific region, and chair of the WBC regional coordinator committee, in addition to other professional and volunteer accomplishments in the global specialty coffee industry."SCAA is pleased to select Emily to represent our association on the WBC Board of Directors," said SCAA Executive Director Ric Rhinehart. "We are confident she will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC's continuing growth and success."“I’m very excited about representing the SCAA on the WBC board,” said Oak. “I have believed in the goals of the WBC since its inceptions and look forward to helping the organization continue to grow.”The stated goals of the WBC are:--To promote the growth, excellence and recognition in the barista profession.--To grow the barista's knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.--To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.--To become globally recognized as the premier world barista event in the coffee calendar.About the SCAACelebrating 26 years of success, SCAA is the world's largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual conference is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.About the WBCThe World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC is a nonprofit corporation headquartered in the United Kingdom. Ownership is shared between the SCAE and SCAA. The organization's 2009 event will be held in Atlanta, Georgia, April 16-19, 2008, in conjunction with the Specialty Coffee Association of America Symposium and Exposition.
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Western Regional Barista Competition

A huge congrats to all who were involved in this past weekends Western Regional Barista Competition. I have already heard from many people in attendance that it was one of the best barista events to date!

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A big round of applause for all of the competitors, and for the top three: 1st Place, Chris Baca, Ritual Coffee Roasters 2nd Place, Kyle Glanville, Intelligentsia Coffee Roasters 3rd Place, Heather Perry, Coffee Klatch Roasters Remember to check out the Pacific Bay Coffee website for detailed coverage. We now have one more regional competition in Ithaca, NY ... the NERBC coming up, hosted by Gimme! Coffee. Good luck to all and see you all in MN at the USBC.
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I received this email from Jason Prefontaine in regards to the upcoming CPRBC. Cool! Hello everyone, I just wanted to let you know, that we will be streaming the Canadian Prairie Regional Barista Competition, live from Calgary at the following URL: http://www.ustream.tv/channel/prairie-regional-barista-competition The competition is Saturday 11:00 - 3:30 and Sunday 11:00 - 1:30. All times Mountain Central. If you're in Calgary, feel free to come by Espuccino/Fratello and watch everything in person. If you know of anyone else who maybe interested in watching online, please forward them the link. Thanks !! Jason Prefontaine SlayerEspresso.com
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ghost_flute.jpg

I am always on the look out for cool glassware and cups that would work well in a barista competition. A lot of baristas serve small volume signature drinks and I wanted to share these beauties. They look awesome and come in Flutes, Tumblers and Goblets. Would be cool to experiment with, and would add a nice visual flare to any presentation.
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Toronto, ON (April 9, 2008) Coffee enthusiasts from across Canada will be gathering to watch some of the country’s best baristas (espresso machine operators) at the 2008 Canadian Regional Barista Championships. Four regional competitions to be held in Toronto, Montreal, Calgary and Vancouver have been announced beginning with the Prairies Regional Barista Championship in Calgary on May 24 & 25, 2008. Masters of the espresso machine from around the country will be competing for the coveted title of Barista Champion in each region. Each competitor must prepare and serve 12 separate espresso beverages: 4 espresso, 4 cappuccinos, and 4 "signature" drinks of their own creation. Competitors have only fifteen minutes to prepare all twelve drinks and are judged on various elements including station cleanliness, taste, beverage presentation, technical skills and total impression by a distinguished panel of judges. A few weeks later, the Eastern Regional Barista Championship will take place in Montreal on June 9 & 10, 2008, followed by the Central Regional Barista Championship on July 18 & 19, 2008 at the Queen Elizabeth Building, CNE in Toronto and the Western Regional Barista Championship on August 15 & 16, 2008 in Vancouver, BC. The first place, second and third place winners of each competition will secure a place at the Canadian Barista Championship to be held October 21 & 22, 2008 at the Canadian Coffee & Tea Show in Montreal. The eventual winner of the championship will represent Canada in the World Barista Championship (WBC) in Atlanta, USA in 2009. Spectators are encouraged to visit the displays of the event’s sponsors and sample some of the newest coffee and tea products on the market. All the competitors will receive some great prizes for participating as well as valuable experience. The events are open to the public and admission is by donation to the CoffeeKids charity, helping families build a better life in coffee growing countries. In conjunction with the events, the Canadian Barista & Coffee Academy will also offer hand-on barista training for those new to the industry or those who want to perfect their skills. As the premier regional event in Canada, organizers are encouraging baristas from cafes and restaurants to sign up. The Canadian Barista Championship is endorsed by the Coffee Association of Canada and the WBC. The regionals’ host sponsors include Espuccino Imports, Espresso Mali, Zuccarini and ECM Espresso. Additional sponsors of the event are Gerhards, Monin, Oregon Chai, Ghiradelli, Jet Smoothies, Pacific Soy, Cappuccino King, Coag, and Toi, Moi & Café. Krups is the Canadian Barista Championship’s Host sponsor. For information and to register, visit the website www.canadianbaristachampionship.com or call Vida Radovanovic (416) 784-5210.
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I am bummed to be here on the left coast, not in attendance of the NERBC, but and trying to follow along with this weekends events. Yesterday was the semi-finals, 26 competitors I believe. Last night was the official bX meet up and dance party in Ithaca, and I am waiting to hear how everything went, hopefully some photos too. The finalists are: Chris Ganger (Ithaca Coffee Co) Lance Nichols (Gimme! Coffee) Jay Murdock (Cafe Grumpy) Chris Deferio (Carriage House Cafe) Katie Carguilo (Counter Culture Coffee) Amber Sather (Intelligentsia Coffee and Tea) Check out Liz Clayton's blog for more up to minute details from the event. Good luck to everyone competing today and I'll post more later. - Matt
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ooooo a blog

I just figured I would give this whole blog thing a shot. It's been a really long time since I have done this...not to mention my one and only blog was on xanga.... any who, it's late in Kansas and I am watching Harry Potter (#1) and just finished season 3 of 24. I did practically nothing today, with the exception of writing up descriptions of our competition espresso blend. It should be up on the site by Monday I would assume. Well, even though this is the 72nd time I have seen it, I must watch Harry's hijinks ensue....Holls
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