Coffee Shop
Coffee Shop Articles
(2/25/2007) Loss is going to be one of the biggest thorns, but with careful planning it can be managed. Loss will occur through waste and through poor ordering practices. Here are two ways to manage loss. Keeping Track of Waste Waste can kill you with its spiraling costs. Waste occurs when: ...
(2/23/2007) Get used to checklists. You are going to live by them! Checklists: ¨ Direct employees as to what needs to get done on a given day or in a given week. ¨ Remind you or your manager what needs to get done on a weekly and monthly ...
(2/22/2007) Alternatives, alternatives, alternatives. Americans increasingly expect alternatives to everything, everywhere they go. To meet this demand, you’ll want to make sure your shop is stocked with coffee and tea alternatives. Here are a few can’t-miss items. Chai Chai is a fulfilling, ...
(2/21/2007) While a good espresso pull is one half of most quality specialty drinks, skillfully steamed or frothed milk makes up the other half. Different types of milk have different frothing properties, so it will take some experimentation on your part before you have the technique down. Here are a few ...
(2/20/2007) The fun of owning a coffee shop is the wide array of specialty coffee drinks that you get to create. There are a few basics, summarized below. Have fun and get creative as well; creating a signature drink is something you can use to market your shop! A (very) brief glossary of the basics: ...
(2/19/2007) If brewing drip coffee is an art form, then pulling a good espresso shot is an act of exquisite grace combined with scientific application. There are, after all, worldwide barista championships that are based on making the perfect espresso. Making a good espresso is a task of constantly ...
(2/18/2007) Before you begin planning out your shop, before you even select your location, you need to have an idea of what will be on your menu. This is because your space and funds will determine what you can prepare, and your demographics will determine what will sell. Legal Issues: Remember that you ...
(2/17/2007) According to the website for the Tea Association of the U.S.A., 50 percent of the U.S. population drinks tea on a daily basis. Also according to the website, in 2005 85 percent of the tea drunk in the U.S. was iced. Over 65 percent of the tea brewed in the U.S. was prepared using tea bags, with ...
(2/17/2007) Blue Mountain is a small operation, with only a couple of tables and two overstuffed chairs. The shop is open seven days a week, with extended summer hours to promote its selection of locally-made ice cream to the after-dinner crowd. Initially Jay Koch ran the shop by himself. But as many ...
(2/15/2007) Once you have your coffee shop up and running, you get to the fun part: finding customers. You get to flex your creative muscle through advertising and face-to-face promotions; you get to organize and host events for the community; you get to delight prospective customers with excellent deals ...
(2/14/2007) The business plan: One of the most dreaded tasks for new business owners. It requires time, research, and decisions that you may not feel you’re ready to make. But the business plan is one of the most important tasks you’ll undertake. Not only is the plan necessary to obtain ...
(2/14/2007) At first blush, owning a franchise seems like a tempting prospect; a ticket to quick riches in little time. Indeed, a franchise can be a viable option if you are not interested in building a business from scratch. You won’t need to spend years establishing your brand or product because ...
(2/13/2007) Buying an existing shop can avoid some of the ornery tasks associated with starting a shop from scratch. If the existing shop is in good shape, you won’t need to hire a planner, architect or construction firm. You won’t need to select and install all new equipment (but you should ...